Tomato and Bulgarian ketchup. Tomato ketchup for the winter. Homemade recipes. Bulgarian ketchup at home for the winter

Home winter tomato ketchup - the most delicious, it is very useful to add to everyday dishes. The most important thing is that the sauce is prepared taking into account all proportions and technologies.

Recipes, presented in our article, are time-tested, with their help anyone can make homemade ketchup themselves. The most important thing is to stock up on ripe tomatoes and aromatic spices, and you can start making the sauce.

You can also prepare various winter snacks with this sauce, for example cucumbers in ketchup.

Homemade tomato ketchup for the winter, recipe real jam

To prepare ketchup you will need the following ingredients:

• 300g onion;
• 500 g apples;
• 3 kg of tomatoes;
• 1 head of garlic;
• 0.7st. spoons of salt;
• 150 grams of sugar;
• 50 grams of vinegar (preferably apple);
• pepper mixture

Step by step recipe:

• You should choose the ripest and softest tomatoes. To give the dish a piquant sourness, you need to give preference when purchasing to less sweet varieties. Grind and boil.
• The apples are cored. It is not worth peeling the fruit, since it contains pectin, which is necessary to give the future sauce a thick consistency. Pass through a meat grinder or juicer, add to tomatoes.
• The onions and garlic should be peeled and chopped, and added to the mixture.
• The resulting mass is placed on medium heat. After it boils, the fire should be reduced. The mixture is left to simmer covered, and it is recommended to stir regularly every 10-15 minutes for an hour.
• Then, remove the lid and continue cooking until the desired thickness. At this time, the remaining liquid will boil away.
• Sugar, salt, vinegar, and pepper should be added to the resulting mass in the indicated quantities. You need to take ground pepper, buy it in a store or grind it yourself. You should also add special spices that give the tomato sauce a certain taste - cloves and cinnamon. The cloves can be added whole and removed after cooking to prevent the flavor from becoming too concentrated. Or grind 2-3 cloves with pepper and add to the container with the sauce. After the mixture has boiled, it should be boiled for another 5-7 minutes until it reaches the required consistency. You can also add other seasonings such as hot pepper and coriander if desired.
• Jars should be prepared in advance, sterilized or doused with boiling water. The containers are left to drain on a towel, and then filled with sauce and rolled up. Close the jars with dry, sterile lids, then turn them over and leave them covered with a blanket.
• After the jars have cooled, they should be stored in the pantry, cellar or refrigerator. And in winter you can open it at any time and enjoy the natural smell of vegetables and spices. The sauce turns out very tasty and will appeal to all family members.

Recommendation! If you don't want to grind the boiled tomato puree to get rid of the tomato skin. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put them in cold water for a few minutes. The peel is easily removed after such water procedures.

Advice! For spiciness, add ground red and black pepper to the sauce. When preparing the sauce, use natural apple cider vinegar.

Watch the video! Homemade ketchup - tasty and simple

With garlic

Ingredients:

• 2 kg of tomatoes;
• 3 dessert spoons of sugar;
• 1 dessert spoon of salt;
• 200 g sunflower oil;
• head of garlic;
• half a teaspoon each of black and red pepper.

• The tomatoes should be thoroughly washed and cut into small cubes, after which the pieces are fried in a frying pan in hot oil.
• When the tomatoes become soft, rub them through a sieve or grind until smooth using a blender.
• The ground puree is left to cook for 1 hour; after 40 minutes, salt, sugar and pepper are added to the tomato mixture.
• All components are thoroughly mixed.
• Before removing from heat, add finely chopped garlic to the sauce and pour ketchup into containers prepared in advance, and seal the jars.
• The sauce should be left to cool and then stored in a basement or cellar for further storage.

Homemade ketchup made from store-bought tomatoes

Homemade ketchup has a pleasant taste, but it contains a lot of additives, preservatives and stabilizers that are harmful to the human body. I would like to use natural ketchup as a sauce. That is why it is best to cook this dish at home. The sauce will not only be tasty and healthy, but also very inexpensive.

To make ketchup for the whole year, you should choose only the ripest vegetables. You can give preference to overripe, spoiled fruits, since these features will not affect the taste of the dish.

Recommendation! To make ketchup a rich red color, you should choose deep red tomatoes. As an additional component, you can use cloves, pepper and other favorite spices.

To prepare the dish you will need the following ingredients:

• 5 kg of tomatoes;
• 1 kg bell pepper;
• 8 medium onions;
• 1 cup of sugar;
• 0.5 cups apple cider vinegar 6%;
• 3 dessert spoons of salt;
• Several bay leaves.

Step by step recipe:

• Selected, washed tomatoes should be cut into cubes, salted and left for 20 minutes so that the fruits release juice.
• Onions and peppers are ground in a meat grinder and the mixture is added to the chopped tomatoes.
• The workpiece should be transferred to a saucepan and left to cook for 30 minutes.
• The mixture is removed from the stove and passed through a sieve, the workpiece is again put to simmer over low heat, salted and sugar and bay leaf are added to it.
• The sauce is boiled for two hours, stirring regularly; vinegar is added to the ketchup 10 minutes before it is ready.
• The workpiece is poured into jars and rolled up. Ketchup in jars will delight you with its taste all winter months.

Watch the video! Delicious homemade ketchup for the winter

Shish kebab at home for the winter

Ingredients:

• 2.5 kg of ripe tomatoes;
• 1 kg bell pepper;
• 1 pod of hot pepper;
• 1 large spoon of minced garlic;
• 3 large spoons of sugar;
• 1 teaspoon each of coriander, mustard, ginger root, dill seeds;
• 6 peas of black and allspice;
• 5 pieces of cardamom;
• 2 bay leaves;
• 0.25 ml apple cider vinegar;
• 1 large spoon of starch, which should be diluted in 0.5 cups of water.

Preparation:

• Vegetables should be cut into pieces and put on fire.
• Add all ingredients except vinegar and starch and cook for 1 hour, then remove from heat and rub through a sieve.
• Cook the puree over medium heat for 3-4 hours; add vinegar and diluted starch to the dish a couple of minutes before it’s ready.
• Pour the finished product into jars and screw on the lids.

Watch the video! Kebab ketchup for the winter

Thick ketchup

In the home kitchen it is quite difficult to cook a flavorful sauce with a thick consistency. A lot of time is spent on boiling the mass. However, there are a few secrets that help the sauce become much thicker:

• add apples;
• use starch during cooking.

Flavored apple-tomato ketchup

• 2 kg tomato;
• 3 apples;
• spices;
• salt and sugar to taste;
• 2 tsp apple cider vinegar 6%.

Preparation of the sauce takes place in several stages:

• tomatoes and apples are thoroughly crushed using a blender;
• the finished mixture should be left to cook for 20 minutes, then cool and rub through a sieve;
• in the puree you can add cloves, a cinnamon stick, a teaspoon of chopped nutmeg, oregano, rosemary, salt, sugar, paprika, black peppercorns and hot pepper to taste.
• the mixture is left on the fire and boiled for 2 hours.
• After the mass is removed from the heat, vinegar should be added to it.

Watch the video! How to make delicious thick ketchup for the winter at home without starch

Thick ketchup with starch

You can prepare tomatoes using this method in the same way as in the previous recipe; for this you will need the following ingredients:

• 3 kg tomato;
• 3 large onions;
• 1 tsp paprika;
• a few peas of allspice and bitter pepper;
• You can add cinnamon and cloves to taste;
• 1 large spoon of salt;
• ¼ cup sugar;
• 3 large spoons of starch, diluted in 1 tbsp. water.

Advice! Starch should be added to ketchup 10 minutes before the end of cooking.

With basil for the winter

Even a novice housewife can repeat this simple recipe.

• 1 kg of tomatoes;
• a bunch of parsley and basil;
• 2 tbsp sugar;
• 1 tsp salt;
• 3 cloves of garlic.

Technology:

1. Tomatoes should be prepared, washed and peeled.
2. Basil and parsley should be chopped.
3. Tomatoes need to be cut into small pieces and mixed with sugar and salt.
4. The mixture should be crushed to a puree and add chopped garlic and herbs to the resulting mass.
5. Boil the mixture for 3-4 hours and pour into prepared containers.

Important! To ensure that the basil sauce has a uniform consistency, you need to rub it through a sieve. During cooking, salt and sugar are added to it. If the tomatoes release a lot of juice, then add 2-3 large tablespoons of starch diluted in water to the resulting mass. You can also add various seasonings to the sauce to suit your taste.

Watch the video! Incredibly delicious homemade ketchup for the winter

Ketchup from plums and tomatoes for the winter

To prepare this recipe you will need:

• 1kg plums;
• 2 times more tomatoes;
• ¼ kg of onion;
• 5 pcs bell pepper;
• 2 pieces of hot pepper;
• 200g sugar;
• 1 head of garlic;
• 2 tbsp. l salt;
• 1 tbsp. l vinegar;
• spices to taste.

Technological process:

1. Wash vegetables and fruits, peel and grind through a meat grinder.
2. Pour the mixture into a saucepan and bring to a boil over medium heat, stirring constantly.
3. Cook for 2 hours until the mixture has reduced by half. Don't forget to stir.
4. Remove from heat, cool and strain.
5. Put it on the fire again and cook for 1 hour after boiling over low heat.
6. Add sugar, salt, spices, vinegar, mix well.
7. Boil for another 30 minutes.
8. Pour into sterilized jars and seal.

Watch the video! Tomato ketchup and plums recipe for preparing for the winter

Chili Ketchup Recipe

Chili ketchup is one of the most popular. It is used on meat, vegetables and poultry.

• 3kg of tomatoes;
• 4 pieces of chili pepper;
• 30 g pepper mixture;
• 6 tbsp sugar;
• 1 tbsp. salt;
• 70 ml. vinegar;
• 1 head of garlic.

Technology:

1. Chop the chili pepper with seeds with a knife.
2. Peel and core the tomatoes and grind through a meat grinder, add chopped pepper.
3. Put on fire, bring to a boil.
4. Add salt, garlic, sugar and pepper mixture.
5. Stir, boil, add vinegar.
6. Stir constantly and cook until the desired consistency is achieved.
7. Pour into jars and seal tightly.

Advice! It is recommended to add chili ketchup to cucumbers and zucchini for the winter to make them spicier.

Watch the video! Spicy chili ketchup

Ketchup Heinz

Delicious tomato sauce, which is prepared from a small set of ingredients. The basis of ketchup is tomatoes and sweet and sour apples.

• 3 kg tomato;
• 0.5 kg of Antonovka variety apples;
• 3 bows;
• 100 g sugar;
• 3 dec. spoons of salt;
• 70 ml apple cider vinegar 6%;
• a mixture of peppers, cinnamon, cloves, bay leaves - to taste.

Technology:

• Juice is made from tomatoes, onions and apples;
• Pour crushed spices into the pan, throw in the bay leaf whole;
• Pour in apple cider vinegar and juice, mix everything until smooth;
• Cook for 5 hours;
• Remove the bay leaves and pour into jars.

Advice! If you don’t have a juicer, you can pass vegetables and fruits through a meat grinder and then through a sieve to remove seeds and skins. The sauce must be stirred during cooking. The vegetable mass will decrease by 2-3 times. The result will be excellent homemade Heinz ketchup.

The recipes presented in our article will please the whole family and will delight the long winter months with their taste.

Watch the video! How to easily prepare thick, homemade ketchup for the winter

How to make homemade tomato ketchup for the winter

Sauces and seasonings allow you to reveal the aroma and taste of a dish, and sometimes even improve it. Most of them are sold in stores. But many of them can be prepared at home. And naturally, homemade sauces will be much healthier than store-bought ones. After all, at home we do not use flavor enhancers, stabilizers and other not very healthy additives. And the main preservative for us is vinegar, and not sodium benzoate, as in industrial production.

Today we will prepare delicious ketchup together according to a simple recipe. We can prepare it 2-3 weeks ahead or roll it up for the winter. And when we grill kebabs, we will serve them with our own homemade ketchup. How nice it is to open a jar of natural, delicious ketchup made from ripe tomatoes in winter. Let's start cooking!

Ingredients:

• 3 kg of tomatoes;
• 4 pcs. bell pepper;
• 0.5 kg of onion;
• 1 small or half a large head of garlic;
• 1 tbsp. salt;
• 0.5 tbsp. 9% vinegar;
• 0.5 tsp cinnamon;
• 12 black peppercorns;
• 3 peas of allspice;
• 4 cloves;
• 0.5 tsp nutmeg;
• 0.5 tbsp. Sahara.

* The ketchup turns out tender, sweetish and not at all spicy. Tastes like classic Hines ketchup. If you want to add spiciness, use hot chili pepper or flame to taste. You can also slightly increase the amount of black pepper.

Recipe for tomato ketchup for the winter

1. So, let's start making homemade ketchup. Take fresh tomatoes, wash them in cold water and dry them. Do not chop very finely, be sure to remove the tails.

2. Place the chopped tomatoes in a saucepan.

3. Coarsely chop the bell pepper.

4.Add bell pepper to the pan with the tomatoes.

5. Peel and chop the onion. To prevent onions from burning your eyes, rinse them under water, and then the cutting process will be less problematic.

6.Add onions to tomatoes and bell peppers.

7. Now it’s the garlic’s turn, peel it and add it to the rest of the vegetables in the pan. Add salt. Place the pan with vegetables on low heat, cover with a lid and cook for approximately 3 hours. We periodically monitor the process and stir the vegetables. At this stage, the composition should be as follows: 3 kg of tomatoes, 4 bell peppers, 0.5 kg of onions, 1 head of garlic, 1 tbsp. salt.

8. There is no need to add water; the vegetables will release juice and cook in it.

9. The mass should boil down and decrease significantly in volume (about 2.5-3 times).

10. Prepare spices: cinnamon, black peppercorns, nutmeg, cloves, allspice and black peppercorns, crush in a mortar or grind in a coffee grinder.

11. Take an immersion blender and grind the entire mass for several minutes until it has a homogeneous consistency. You don’t have to let the prepared vegetables cool too much, but be careful with the hot contents.

12.Add the remaining ingredients: spices, sugar and vinegar. Mix everything.

13.And put our ketchup on the stove again. Turn on medium heat and cook for about 30 minutes.

14.Bring the mixture to a boil.

15. Our homemade tomato ketchup is ready. Now we can pour it into sterilized jars and seal it with sterilized lids. For information on how to properly sterilize jars, see the link. The jars should be filled to the very top so that the lids fit tightly and there is no air under them.

16. Turn the jars over with their lids down and place them on a warm blanket. Wrap it well on all sides and leave the ketchup in the jars for a day. The place should be warm and draft-free.

17. After a day, we take the cans out of the blanket and put them in a closet or take them to the basement. In this form, ketchup can be stored all winter. Well, if you can’t wait to try it, open it and enjoy, the ketchup is already ready and does not need time to infuse. The main thing is that it cools completely. I used up all the ketchup I had stored for the winter in a month, everyone liked it so much. I hope you enjoy the recipe too! Bon appetit!

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This sauce is considered universal because it suits many dishes. It is eaten with pasta and potatoes, added to, and poured over meat and fish. Let's try to experiment with homemade ketchup recipes made from tomatoes and other exclusively natural products.

With apples - bright rich taste

Everyone who tried to make this ketchup with apples at home was delighted. The finished product has a delicate consistency and a soft, pleasant taste. We will cook it in a 6-7 liter pan, and we will also need a meat grinder, a sieve to strain the tomatoes, and a second pan.

Ingredients:

• 4 kg of tomatoes;
• 0.5 kg of onions and apples;
• Art. vinegar and sugar;
• tsp cinnamon and black pepper;
• 2 tbsp. l. salt;
• 10 pieces. carnations;
• hot fresh pepper (optional).

Wash the vegetables, peel the onions and peppers, remove the cores from the apples, and leave the peel. Grind onions, peppers, apples, tomatoes in a meat grinder. Transfer the mixture to a saucepan and cook for 2 hours at minimum temperature, stirring occasionally.

We rub the fruit and vegetable puree through a sieve, pour vinegar into it, add salt, sugar, ground pepper, cloves, and cinnamon. Cook for about half an hour. Among the spices, ginger and paprika are also suitable here. The finished product is bottled with screw caps or regular jars.

Hot homemade ketchup created according to this recipe has a piquant taste and spicy aroma. It is ideal for meat dishes. If you like sizzling sauces, write down the cooking method in your cooking notebook.

We need:

• 2 kg of tomatoes;
• 1 kg of bell pepper (choose red, fleshy);
• 0.5 kg of onions and carrots;
• 150 g chili pepper;
• head of garlic;
• 1 tbsp. rast. oils;
• 3 tbsp. l. apple cider vinegar;
• 200 g unsalted tomato paste;
• 80 g sugar;
• 20 g dried basil;
• a pinch of ground coriander;
• 100 g starch (corn);
• 50 g ginger;
• 1 liter of water;
• 20 g salt.

Peel carrots, bell peppers, onions, grind through a meat grinder, add chopped basil (or powder) to the mixture, pour in a glass of water, simmer for 10 minutes. We also grind the tomatoes with garlic and chili pepper in a meat grinder. If you want the hottest ketchup possible, you can leave the seeds in the chili.

Combine both mixtures and simmer them for 10 minutes. Dissolve the paste in 0.7 liters of water, pour the liquid into the vegetables, cook for another 10 minutes. Cool the mixture and rub it through a sieve. It is advisable to blend the puree with a blender.

Pour salt, sugar, spices into the mixture, add vinegar and oil. Bring it to a boil and cook for 7 minutes. Dissolve the starch in 100 ml of water, pour it into the sauce in a thin stream, cook it all for another 2 minutes. Pour the product into sterilized glass containers, cool and store.

The taste of this sauce is delicate and pleasant. This sweet and sour homemade ketchup is ideal for other main courses. It can also be used in the children's menu.

• 2.5 kg of tomatoes;
• 125 g sugar;
• 2 pcs. carnations;
• 10 pieces. coriander;
• 40 ml vinegar;
• 10 g salt;
• 20 pcs. black peppercorns;
• 100 g of fresh herbs (basil, dill, parsley).

Wash the tomatoes, remove the stems, cut into 4 parts. Chop the greens and add them to the tomatoes. Cook the mixture for 20 minutes over low heat, cool, and rub through a sieve. Put the resulting puree back on the fire, after boiling, cook until thick (1-1.5 hours), stir occasionally.

We put the spices in gauze (we wash it first to remove the smell of medicine), tie it, and dip the “bag” in tomato puree. Add sugar, salt, vinegar, and leave on the fire for another 10 minutes. We take out the spices and pour the ketchup into bottles or jars.

The sauce has excellent organoleptic properties: rich color, uniform consistency, delicate tomato taste with mustard notes. It will pleasantly complement French fries, shish kebab, and grilled vegetables. With this delicious homemade ketchup, in winter and summer, even a Lenten dish will “sound” warm and bright.

From the products we will need:

• 5 kg of tomatoes;
• 0.5 kg sugar;
• a pair of onions;
• 2 tbsp. l. rast. oils;
• 3 tbsp. l. mustard powder;
• 0.5 tbsp. vinegar;
• a pinch of ground nutmeg;
• 2 tbsp. l. salt;
• 2 pcs. carnations.

Pour boiling water over the tomatoes, remove the skin, and chop finely. Three onions on a grater. Pour oil into a pan, add onions and tomatoes, fry and leave on the fire for 1-1.5 hours. Grind the mixture using a sieve.

Return the puree to the pan, add sugar, mustard powder, vinegar and cloves, and cook for another couple of hours. At the very end, add salt and nutmeg. After 5 minutes, pour the ketchup into jars.

Don't forget that the first rule of good ketchup is tomatoes. We want meaty, flavorful vegetables from the garden without damage. Other ingredients must also be of high quality. If these are vegetables, there are no chipped parts or pests inside.

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If there are a lot of tomatoes, they can be processed and stored. How to make delicious homemade ketchup for the winter, read and see below.

Homemade Ketchup recipe thick and tasty for the winter

Without ketchup it is impossible to eat a sausage or cutlet. But what could be better than natural ketchup? Only homemade ketchup.

For ketchup you will need ripe tomatoes of fleshy varieties. Crumpled fruits can be used for processing, but not rotten or moldy ones.

Homemade Ketchup Recipe

Ingredients:

• 3 kg tomatoes
  
• 0.5 kg apples
  
• 250 gr. onions
• 1.5 tbsp. l. salt
• 1.5 tbsp. Sahara
• 1 tsp. ground red pepper
• 1 tsp. ground black pepper
• 50 ml apple cider vinegar

Cooking method:

1. Wash the tomatoes.

2. Cut clean tomatoes into slices.

3. Wash and peel the apples.

4. Grate the apples on a medium grater.

5. Peel the onion and cut into cubes.

6. Place tomatoes, onions and apples in a large saucepan.

7. Simmer the tomato and vegetable mixture for about 1 hour.

8. Rub the hot mass through a sieve so that the tomato seeds remain and everything else becomes monotonous.

9. Season the tomato mass with peppers, sugar, salt and vinegar.

10. Place the pan with the tomato mixture over medium heat and bring to a boil. Boil ketchup for about 5 minutes.

11. Sterilize jars and lids.

12. Divide the ketchup into jars and immediately roll up the lids.

13. Turn the jars upside down and wrap them for about a day until they cool completely.

Store ketchup in a cool place.

Cooking tips:

• homemade ketchup can be used as pasta sauce or for stewing cabbage rolls;
• a more familiar taste to ketchup will be given by a mixture of ground cloves, coriander and cardamom;
  
• You can add herbs or garlic to ketchup; garlic and basil go especially well;
  
• A little lemon zest gives the ketchup an unusual freshness and sharpness.
  

Bon appetit!

See the video recipe for more details.

Video recipe “Homemade ketchup for the winter “Tomato””

Have fun cooking and be healthy!

Always yours Alena Tereshina.

It is difficult to find the perfect ketchup in stores 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 “Kebab” sauce. A dressing with a lot of thickeners, stabilizers, and preservatives can also hardly be called healthy. It’s easier to make the sauce to your taste, using only proven ingredients and spices.

Healthy Ingredients

Not many people think that homemade dressing for meat not only improves the taste of the dish, but also protects our health and acts as an antidepressant. Tomato acts as an elixir of youth and an anti-cold remedy. 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 shows the benefits of traditional vegetable sauce.

Table - Beneficial properties of homemade tomato dressing ingredients

Homemade ketchup is healthy if made from quality ingredients. Buy only fresh fruits without flaws or rot, otherwise the preparation will be spoiled.

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 dressing at home, in addition to fresh vegetables and seasonings, you need to prepare household appliances and dishes:

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

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

Preparing ketchup according to any recipe requires mandatory heat treatment. Freshly chopped vegetables retain their shape and resemble a salad rather than a smooth paste. Therefore, without cooking it is impossible to achieve the desired consistency. In addition, fire processing extends the shelf life of the twist.

Spicy

Description . Prepare 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 more spicy taste, you can add sweet peas, onions, and garlic.

What to prepare:

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

How to cook

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

Mustard

Description . 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 pepper and mustard seeds with powder.

What to prepare:

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

How to cook

1. Chop the onion and squeeze out the garlic cloves.
2. Cut the red fruits into slices.
3. Cook them in a deep container with a lid until they become soft.
4. Rub through a sieve. Place on the stove.
5. Wait until it boils, add onion half rings and garlic mixture.
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 for it to boil, leave for five minutes, turn off.
10. Pour into prepared jars.
11. Seal and leave upside down until cool.

With horseradish and wine

Description . The piquant and spicy “winter” dressing takes an hour and a half to prepare. 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 and remove the skins.
2. Cut the pulp.
3. Chop the onions, mix with the pulp, leave for 20 minutes on low heat.
4. Press 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 and seal.

With onion and coriander

Description . A beginner choosing homemade tomato ketchup recipes for the winter is recommended to choose a spicy sauce with onions and bell peppers. The dressing is quick and easy to prepare.

What to prepare:

• tomatoes – 4 kg;
• onion – 1 kg;
• sweet pepper – 1 kg;
• 3% vinegar 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 fruits through a juicer.
2. Grind the remaining vegetables in a blender.
3. Mix the juice with the puree and place on low heat.
4. Remember to stir, cook for one hour.
5. Add spices, salt and sweeten.
6. Boil by half (the juice should thicken).
7. Pour in the vinegar, cook for five minutes, remove from the stove.
8. Sterilize jars or bottles.
9. Pour, seal, invert containers until cool.

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

With plums

Description . The original tomato sauce for the winter is prepared from ripe plum and tomato fruits and hot 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 and pitted fruits and chop together with the garlic head in a blender.
2. Place on low heat and cook for two hours, stirring constantly.
3. Strain through a sieve and cook for another hour.
4. Add spices, sweeten, salt, and vinegar.
5. Boil for half an hour.
6. Pour into jars and roll up.

With carrots

Description . A sweet, aromatic sauce is made with carrots, herbs, and seasonings. For spiciness, you can add fresh or ground chili, ginger, and onion.

What to prepare:

• tomatoes – 3 kg;
• bell pepper – 1 kg;
• carrots – 500 g;
• garlic cloves - two or three pieces;
• 9% vinegar 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 and remove the skin.
2. Cut into slices.
3. Chop the carrots into small pieces.
4. Chop the pods.
5. Place the prepared vegetables in a blender and chop.
6. Place the puree in a saucepan and heat, stirring, over low heat until it boils.
7. Squeeze out the cloves, chop the parsley, and 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 and bring to a boil.
12. Pour into jars and 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;
• cloves - 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 wedges.
2. Clean the peppers and cut into pieces.
3. Place the vegetables in a blender and puree without turning them into a puree.
4. Place on the fire and bring to a boil.
5. Pass the garlic head through a press.
6. Add to the mixture, add sugar, spices, and salt.
7. Cook over low heat for two hours, stirring occasionally.
8. Pour in the vinegar five minutes before it’s ready.
9. Pour into sterile containers, seal, and leave to cool.

Bell peppers combined with apples give a pleasant sweet and sour taste. Grind three kilograms of tomatoes, a kilogram of onions and peppers, and half a kilogram of apples in a blender. Cook with spices for half an hour. Before cooking, pour in vinegar and dissolved potato starch (a tablespoon per half a 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 extend its lifespan. It is hot pepper that protects the workpiece from mold. Next, two more recipes are offered without adding vinegar solution.

What to prepare:

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

How to cook

1. Cut the ripe fruits into several slices.
2. Place in a saucepan and simmer, covered, for seven minutes.
3. Press through a sieve to remove the skins.
4. Keep on the fire with the lid open for about an hour until the puree thickens.
5. Add sugar, spices, salt.
6. Squeeze out the clove.
7. Leave for ten minutes.

With fresh basil

Description . One of the elementary recipes for tomato sauce for the winter. Cooking takes most of the time - three to four hours. If desired, you can add not only herbs, 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 and remove the skin.
2. Cut the pulp.
3. Chop the greens.
4. Place tomato slices, herbs, and garlic cloves in a blender bowl.
5. Grind until puree, transfer to a saucepan.
6. Add salt, sweeten, and simmer for three to four hours until desired thickness.
7. Pour into sterile jars.

Hastily

Description . A simple recipe that does not require you to follow and follow steps step by step. All you need to do is 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 - glass;
• ground pepper - a tablespoon;
• mustard powder - a tablespoon;
• salt.

How to cook

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

To prevent the workpiece from spoiling without vinegar essence, sterilize the finished containers in a saucepan or 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 and boil for a few 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;
• onion - one;
• bell pepper – one;
• ground ginger - teaspoon;
• ground cloves - half a teaspoon;
• sugar - three quarters of a glass;
• salt – 10 g;
• 9% vinegar – 15 ml.

How to cook

1. Cut the vegetables into small pieces.
2. Place in a deep frying pan 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 to simmer over low heat for about an hour until the dressing becomes thick and dark.

"Real jam"

Description . The name was not given by chance. Tomato ketchup “Lick your fingers” is prepared for the winter with the addition of apples and onions. The result is a sweet and sour, moderately salty sauce.

What to prepare:

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

How to cook

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

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

Amber

Description . Aromatic, spicy, slightly spicy sauce will be an excellent addition to any unleavened dish. To make ketchup a beautiful amber color, it is recommended to use yellow tomatoes.

What to prepare:

• fleshy tomatoes – 2 kg;
• onion - two heads;
• sweet pepper - two pieces;
• garlic - five to six cloves;
• ginger – 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 heaped teaspoons.

How to cook

1. Remove the stems from the tomatoes and cut the fruits into slices.
2. Coarsely chop the onions and pods.
3. Heat the oil in a thick-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 and simmer for half an hour.
8. Place the mass in a blender, grind, rub the paste through a sieve back into the pan.
9. Sweeten, salt, add vinegar.
10. Leave on low heat until reduced by half.
11. Pour into jars or bottles.

Green

Description . Green and brown tomatoes are also suitable for making 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 no vinegar solution is 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 the vegetables with a blender or grind them through a meat grinder.
4. Place the resulting puree in a deep frying pan and simmer for about half an hour.
5. Grind through a sieve and put back into the pan.
6. Grind the chili and 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 the containers, turn them over, and wrap them until cool.

Shish kebab

Description . Traditional “kebab” 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 – 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 and place on low heat.
3. Grind ginger, garlic.
4. Add spices to taste, salt and sweeten.
5. Boil for an hour, then pass through a sieve.
6. Place the puree on low heat and simmer for another three to four hours until smooth.
7. Pour in the vinegar solution and diluted starch five minutes before readiness to make the dressing thick.
8. Pour into prepared containers.

Many large spices (coriander seeds, 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 a gauze cloth, place them in the paste while cooking, and remove them before adding vinegar.

A chef can prepare signature ketchup at home for the winter. Experimenting with seasonings, herbs, and 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”

On the contrary, we only eat homemade ketchup. But my grandmother prepares it for the whole family, because she doesn’t trust store-bought ones. And in general, it’s full of all sorts of “food”, chemicals, additives, preservatives. And at home there are only natural products. True, this is the first time I’ve heard that ketchup can be prepared with apples... It seems to me that we have a more traditional method of preparation. You need, of course, tomatoes, sugar, black peppercorns, salt, vinegar, cloves and cinnamon. We take all the seasonings little by little so that the ketchup does not have a pronounced taste of one thing. Chop the tomatoes and onions, simmer in a saucepan with vegetable oil, and when they become completely soft, remove from the heat and grind or knead well. Then put it back into the pan and bring to a boil. After this, add spices, cook for about half an hour and add salt, sugar and vinegar. Cook with them for another 5 minutes. After this, the ketchup is ready, but it’s better to let it brew. The next day it will be just right!

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, no matter what they get from the store. So I prepared my own, it turned out to be 2 liter bottles. It was eaten in two days. I plan to do a lot next year.
4.5 kg tomato - through a meat grinder 1 cup sugar 1 tbsp. l. Salt 13 tbsp. 9% vinegar
a few black peppercorns on the tip of a knife ground red pepper
Place all this in a saucepan, cook according to the original recipe for 2 hours. I cooked it more, I wanted it thicker. Well, at the end, as always, I try... suddenly I’m in the mood to add something.

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