Make your own recipe for delicious ketchup for the winter. The best selection of ketchup recipes for the winter - photos and step-by-step descriptions

17.10.2019

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 you'll lick your fingers

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 mass.
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 prepare 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 glass 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:

Tomatoes should be prepared, washed and peeled.
Basil and parsley should be chopped.
Tomatoes need to be cut into small pieces and mixed with sugar and salt.
The mixture should be crushed to a puree and add chopped garlic and herbs to the resulting mass.
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.

Process:

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

Chop the chili pepper with seeds with a knife.
Peel and core the tomatoes and grind through a meat grinder, add chopped pepper.
Put on fire, bring to a boil.
Add salt, garlic, sugar and pepper mixture.
Stir, boil, add vinegar.
Stir constantly and cook until the desired consistency is achieved.
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 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

Not many housewives prepare homemade ketchup for the winter. They think that making ketchup is a troublesome task, and there is an abundance of ketchup in the store. That's true. But if you look closely at the composition of ketchup on the shelves, it will contain more products with the prefix E than natural ones. There are natural ketchups, but their choice is not so large and they are much more expensive.

You can seal homemade peppers not only in glass jars. I've been putting ketchup and sauce in regular glass bottles for years. And I use salt to seal it. Ketchup is stored in my pantry in my apartment until spring. The bottles should be washed thoroughly with a brush and baking soda, and dried in the oven or microwave. When you pour the ketchup, make a cork out of the bandage: lower the bandage folded in several layers into the neck by 1-1.5 cm and fill it tightly with coarse salt. Tie the ends with thread. You can also tie a cloth or bandage on top. My mother was taught this way of closing bottles with juice and sauce by her colleague. Then there was a shortage of not only cans, but lids.

Homemade ketchup recipes for the winter

Ketchup with apples

Ingredients:

Tomatoes – 3 kg
Apples – 1 kg
Garlic – 1-2 heads
Vinegar 9% - 1 glass
Ground cinnamon – 0.5 teaspoon
Ground red pepper – 0.5 teaspoon
Sugar – 1 glass
Salt – 1 tablespoon

How to make ketchup with apples:

Use ripe and firm tomatoes for ketchup. Antonovka or other sour apples. Antonovka makes ketchup more flavorful. You can replace apples with quince.
Wash the tomatoes and apples. Cut into several pieces and simmer over low heat until soft, about 1-1.5 hours.
Cool and strain through a metal sieve.
Transfer the resulting puree back into the pan. Add pressed or finely chopped garlic, mustard, cinnamon, ground red pepper, sugar and salt.
Heat over low heat until boiling and cook for 30 minutes at low simmer. Stir the mixture periodically.
Add vinegar in 3-5 minutes. Pour the finished ketchup into jars or bottles. Seat tightly and refrigerate.

Ketchup with sweet pepper

Ingredients:

Tomatoes – 2.5 kg
Bell pepper – 500 grams
Onion – 3-4 heads
Hot pepper – 1 pod
Vinegar 9% - ¾ cup (about 180 grams)
Carnation buds – 4 pieces
Cinnamon – 0.5 teaspoon
Ground black pepper – 0.5 teaspoon
Sugar – 1 glass
Salt – 1.5 tablespoons

How to make ketchup with pepper:

Wash all vegetables well. Cut the tomatoes into several parts. Remove seeds from red bell pepper and cut into four pieces.
Peel the onion and cut into 4-6 pieces.
Grind all the vegetables through a meat grinder. You can grind it with a blender, but not to puree.
Place the mixture on the fire and, slowly heating, bring to a boil. Cook at low boil, stirring occasionally for 2 hours.
Add sugar, salt, ground cinnamon, clove buds, ground black pepper and vinegar.
Bring to a boil and cook with the lid open until the mixture begins to thicken. Pour into clean jars and seal. Cool.
According to this recipe, you can cook ketchup with onions, replacing the red bell pepper with the same amount of onion.

Ketchup with apples “Corida”

Ingredients:

Tomatoes – 4 kg
Apples – 0.5 kg
Onion – 0.5 kg
Cinnamon – 0.5 teaspoon
Ground red pepper – 1 teaspoon
Ground cloves – 0.5 teaspoon
Sugar – 1.5 cups
Apple cider vinegar 6% - 200 grams
Salt – 1.5-2 tablespoons

How to make ketchup:

Wash all vegetables. Peel apples from seeds. Chop and grind in a meat grinder or grind in a blender.
Transfer the mixture into a saucepan. Heat slowly to a boil and from the beginning of boiling, cook at low simmer for two hours with the lid open. Stir the mixture well periodically.
Rub the boiled mass through a sieve. Pour back into the pan. Add spices and seasonings, sugar and salt. Cook at low simmer for about an hour. Add vinegar, stir and let it boil. Pour into prepared clean jars and seal tightly. Cool and store.
This ketchup goes well with meat dishes, pilaf, potato and vegetable dishes, and pasta.

Homemade tomato ketchup

Ingredients:

Tomatoes – 2 kg
Onions 0.5 kg
Sweet pepper – 0.5 kg
Dry mustard – 2 tablespoons
Sugar – 1 glass
Salt – 1 tablespoon

How to make ketchup:

This is a very simple homemade ketchup recipe. You need a minimum of products and, moreover, without vinegar.
Wash all vegetables well. Remove the seeds from the sweet pepper. Chop and grind in a meat grinder or grind in a blender.
Transfer the vegetable mixture into a saucepan and place on the stove. Stirring occasionally, bring to a boil. Reduce heat and cook for 1.5 hours.
Then add sugar, salt, ground pepper and mustard. Mix well. After boiling, boil for another 5-10 minutes and pour into clean jars. Roll up.
Cook ketchup without covering the pan with a lid to allow excess moisture to evaporate.
This is a universal ketchup recipe that can be served with meat, vegetable dishes, and pasta. You can also use ketchup when preparing borscht, stewing vegetables and when preparing other dishes.

Tomato ketchup with cilantro seeds

Ingredients:

Tomatoes – 5 kg
Sweet pepper – 1 cup
Onion – 1 cup
Hot pepper – 1 pod
Sugar – 1 glass
Salt – 1 tablespoon
Ground red pepper – 1 teaspoon
Cilantro seeds – 1 teaspoon
Vinegar essence – 1 teaspoon

How to make ketchup:

Wash all vegetables cold. Grind peppers and onions through a meat grinder.
Cut the tomatoes into slices and place on the stove. Boil until they become soft and rub through a sieve.
Pour the tomato puree into a saucepan, add sweet pepper and onion, chopped hot pepper, sugar, salt and ground red and black pepper. Mix well. Place on the stove and bring to a boil.
Grind the cilantro seeds with a rolling pin and pour into a cotton bag or gauze folded in several layers. Tie tightly and place in the pan.
From the beginning of boiling, cook for 2.5 hours over low heat with the lid open. At the very end, remove the bag of cilantro seeds and pour in the vinegar essence. Mix and pour into clean jars. Roll up.

Ketchup with cucumbers for the winter

Ingredients:

Tomatoes – 2 kg
Cucumbers – 2 pieces (large)
Hot pepper – 1 pod
Vinegar 9% - 2 tablespoons
Ground black pepper – 1 teaspoon
Dry mustard – 1 teaspoon
Sugar – 3 tablespoons
Salt – 4 tablespoons

How to make ketchup:

You can take overgrown cucumbers for making ketchup, which are not suitable for canning. In this case, you need to remove the seeds and peel them.
Wash the tomatoes and grind in a meat grinder. Place on the stove and cook until the mass is reduced by half.
Pass the cucumbers and hot peppers through a meat grinder and add to the tomato mass. Immediately add sugar, salt, ground pepper and mustard. Cook for 30 minutes, stirring occasionally. Add vinegar at the very end.
Pour into prepared jars and seal.

Ketchup with plums and sweet peppers

Ingredients:

Plums – 5 kg (pitted)
Tomatoes – 2 kg
Sweet pepper – 10 pieces (medium)
Sugar – 1-1.5 cups
Garlic – 200 grams
Hot pepper – 1 pod
Salt – 2-3 tablespoons
Vinegar 9% - 1 tablespoon

How to make ketchup:

Ketchup can be made from dark or light plums. Beautiful ketchup is made from yellow plums. Then to prepare ketchup it is better to take yellow tomatoes and yellow bell peppers.
Wash plums and vegetables. Remove the pit from the plums. Remove seeds from pepper. Chop and simmer until the vegetables are soft, about 25-40 minutes.
Rub through a sieve. Put it back on the stove. Add garlic, sugar, and salt to the mass. Boil for 10-15 minutes. At the very end, add vinegar and pour into jars or bottles. Close tightly.

Ingredients:

Tomato
Onion
Garlic
Sugar
Coriander

Cooking method:

To make ketchup at home, we will need the following ingredients: fresh tomatoes, onions, garlic, sugar, 9% table vinegar, non-iodized salt, bay leaf, allspice peas, clove buds, mustard and coriander seeds, and a cinnamon stick.
First of all, wash the tomatoes, dry them and cut them into large pieces. If you have medium-sized tomatoes, cut them into 4 pieces, and larger ones into 6-8 slices. Not only beautiful, selected fruits are suitable for homemade ketchup - feel free to discard soft or wrinkled ones (the main thing is that they are not spoiled). I fit 3 kilograms of tomatoes into a 4 liter pan. Place the slices in a bowl and place on medium heat (covered if possible).
Meanwhile, you need to peel the onions and garlic. The weight of the onion is indicated already peeled, and I use very large garlic.
Now it is advisable to chop the onion and garlic in any way convenient for you. I like to do this best with a blender, but you can put the vegetables through a meat grinder. The result is a very aromatic onion-garlic mass.
While we were working on adding flavor, the tomatoes spent about 15 minutes on the stove, softened and released a lot of juice. Do not forget to periodically stir the contents of the dish so that nothing sticks or burns to the bottom.
Add the onion-garlic mixture to the stewed tomatoes.
Immediately add other seasonings: mustard and coriander seeds, bay leaf, allspice, clove buds and a cinnamon stick.
Mix everything thoroughly and cook over medium heat without a lid for about half an hour. Don’t forget to stir the vegetables with seasonings every 5-7 minutes, otherwise they may stick.
During this time, the tomato mass should boil down and the vegetables should be well boiled. In fact, the onions and garlic were completely dissolved in the tomatoes.
It's time to move on to the next stage of preparing homemade ketchup: the contents of the pan must be rubbed through a sieve. This way we will remove the skins and seeds of the tomatoes, as well as spicy additives that have given off their flavor enough and are no longer needed.
First, using a ladle, I put the more liquid part of the tomato base into the sieve - it drains quickly. The result is liquid tomato juice, which we pour back into the pan and let it continue to cook - I evaporated it for about 40 minutes.
But the thick mass will have to be thoroughly rubbed through a sieve, as a result of which you will have a fairly thick tomato puree. Do not rush to immediately add it to the tomato juice; let the liquid evaporate properly.
By the way, I got about 400 grams of cake with spices.
When the initially liquid tomato juice evaporates well and turns into tomato sauce, its volume will decrease by 2-3 times.
Add the tomato puree from step 12 to the thickened juice, mix and continue to evaporate for another 15 minutes.
When the tomato mass reaches the desired thickness, it’s time to add salt and granulated sugar. Just don’t add everything at once: I advise you to start small (for example, add a teaspoon of salt and a tablespoon of sugar), taste, and then adjust the balance of sweet and salty to your taste. Boil the future homemade ketchup for another 5-7 minutes.
At the end, add table vinegar, the amount of which also depends on the natural acidity of the tomatoes and your taste. Personally, I don’t use a lot of vinegar, since our tomatoes themselves are not particularly sweet.
Before you pour ketchup into jars and close it for the winter, be sure to try the finished product, because you will be the one eating it. It is best to put a teaspoon on a cold saucer, and when the ketchup has cooled, try it - when it is hot, it will taste different from cold.
In advance (or while preparing homemade ketchup), you need to prepare the dishes. My favorite way is to sterilize the jars in the microwave and boil the lids on the stove (5 minutes after boiling is enough). Pour boiling ketchup into jars, not reaching about 1 centimeter from the edge of the container.
Immediately seal the jars with lids. You can use both simple tins (rolled with a key) and screw ones (they just screw in - your husband will help you).
We turn the jars upside down and leave them in this position until they cool completely, wrapped in something warm (a blanket, rug, fur coat or coat - what you usually use when canning). In this way, additional heat treatment of the lids and the entire workpiece occurs. You need to store homemade ketchup in the same place as the rest of the ketchup - in the basement, cellar or other dark and cool room.
In total, from the specified amount of products we get 900 milliliters of ready-made ketchup, I have 2 jars (500 and 250 milliliters) and this bowl (about 150 milliliters) for testing.
I will be glad if this simple recipe for homemade ketchup for the winter is useful to you and you like the result.

Homemade ketchup

Ingredients:

tomatoes - 2 kg
bell pepper - 5 pcs.
onions - 5 pcs.
sugar - 150 g
salt - 2 tsp.
hot pepper - to taste
starch - 2 tbsp.
vinegar 9% - 50 ml

Preparation:

Remove the skins from the tomatoes (throw them into boiling water for 30 seconds), peel the onions and peppers.
Vegetables need to be pureed and cooked for 2-3 hours (so that excess liquid boils away).
Next, add all the spices.
Boil with spices for 15-20 minutes.
In a blender, grind the tomato mixture until smooth.
Pour 0.5 cups of ketchup, cool, add starch, stir.
Add vinegar to the rest of the ketchup.
Combine ketchup with starch and ketchup with vinegar, bring to a boil, remove from heat.
If you want to prepare ketchup for the winter, then you need to put the hot sauce into hot sterilized jars and roll up the lids.

Ketchup for the winter - a simple recipe

Ingredients:

ripe juicy red tomatoes
for 1 liter of tomato:
½ medium sized onion
600-700 g wine vinegar
20-30 g salt
40-50 g sugar
pinch of tarragon
1 g cayenne pepper
3 buds of cloves
2 g ginger
2 g cinnamon
2 g nutmeg
2 g red pepper
1-2 pinches of curry

Cooking method:

Thoroughly peel ripe tomatoes.
Then boil them covered for two hours over low heat, stirring constantly.
Rub the finished mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste.
Spices are added to the sauce only in ground form.
Mix the mixture well and boil to the desired thickness for 20-25 minutes.
Properly cooked sauce has a thick structure and spreads easily on bread.
Pour hot ketchup into sterilized bottles and immediately seal.
Store in a cool place.

Ketchup for the winter with a hint of mustard

Ingredients:

five kilos of tomatoes;
half a kilo of granulated sugar;
two large onions;
two tbsp. spoons of vegetable oil;
mustard powder - three tbsp. spoons;
vinegar - half a glass;
salt - two tbsp. spoons;
nutmeg - a pinch;
a couple of pieces carnations

Preparation:

Peel the tomatoes; cut into small pieces;
Grate the onion on a coarse grater;
Add vegetable oil to the pan;
Fry the prepared ingredients;
Leave on the fire for an hour and a half until the excess liquid boils away;
Grind through a sieve;
Transfer back to pan;
Add all the spices to the tomato mass, except salt and nutmeg;
Boil for another two to three hours;
Add salt and nutmeg five minutes before the end of ketchup preparation;
Pour the finished sauce into jars and roll it up.
To make homemade tomato ketchup for the winter tasty, take only ripe and juicy tomatoes.
Before preparing the sauce, take the time to remove the skins from the tomatoes.
If you don't like the smell and taste of garlic, you don't have to add it to the sauce.
To make the sauce more homogeneous, beat the mixture with a blender before pouring it into jars.

Homemade kebab ketchup for the winter

Ingredients:

two and a half kilograms of ripe and juicy tomatoes;
a kilo of bell pepper;
hot pepper pod;
tablespoon chopped garlic;
three tbsp. spoons of granulated sugar;
1 teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
six peas of hot and allspice;
five cardamom grains;
laurel leaf - two pieces;
Art. a spoonful of starch diluted in half a glass of water.

Cooking method:

Cut tomatoes, sweet and bitter peppers into pieces and place on low heat.
Add all ingredients except vinegar and starch.
An hour after boiling the vegetable mixture, grind it through a fine sieve.
Cook the puree for another three to four hours.
About five minutes before it’s ready, add vinegar essence and starch.
Pour the finished product into jars.

Jamie Oliver's Ketchup Recipe

Ingredients:

a kilo of ripe tomatoes;
tomato paste - two tbsp. spoons;
medium-sized onions - four pcs.;
half a glass of sugar;
salt to taste;
odorless vegetable oil - a quarter cup;
greens - a bunch of basil and parsley (celery).
two teaspoons of fennel and coriander seeds;
four buds of cloves;
two small pieces of ginger;
small head of garlic;
chili pepper - one pc.

Cooking method:

Peel the tomato and cut into cubes;
Chop the onion, garlic and herbs very finely;
Cut the ginger into thin slices;
Place in a saucepan with vegetable oil and simmer for five minutes, add spices;
Add chopped tomatoes and a little water to the saucepan, cover with a lid and boil by a third;
Puree vegetable mixture;
Boil the puree for another forty minutes.

Recipe for making ketchup for the winter

Ingredients:

Cucumbers – 2 pieces;
Tomatoes – 2 kg;
Hot pepper – 1 piece;
Vinegar - 2 tbsp. spoons;
Ground black pepper – 1 teaspoon;
Dry mustard – 1 teaspoon;
Salt – 4 tbsp. spoons;
Sugar – 3 tbsp. spoons.

Cooking method:

We wash the tomatoes and pass them through a meat grinder. Read more:
Place them on the fire and cook until the tomato is reduced by half.
We also pass hot peppers and cucumbers through a meat grinder.
Add chopped vegetables to the tomato.
Immediately add salt, sugar, mustard, ground pepper and cook for 30 minutes.
At the end of cooking, add vinegar.
Pour into sterilized jars and seal

Ketchup is one of the most popular sauces in the world. Delicate and soft, sharp and rich. This versatile product goes well with many dishes. And if you don’t know how to make it at home yourself, then read this review!
Recipe contents:

Ketchup is a universal sauce. It goes well with meat and fish, pasta and potatoes, however, any dish with it immediately seems tastier. But store-bought sauces rarely contain natural products, and they are very expensive. They contain all kinds of food additives, such as flavorings, stabilizers, flavor enhancers, and preservatives. And if you want to enjoy the taste of a natural, high-quality product all year round, without paying exorbitant amounts of money, then there is only one way out - to make ketchup at home yourself. If you follow the cooking sequence and certain rules, then it can be prepared in accordance with its organoleptic qualities. And then it will definitely surpass the purchased product.

How to make ketchup at home - subtleties of preparation

It's hard to find people who haven't tried ketchup. But finding someone who has never tried homemade ketchup is easy. Meanwhile, experienced chefs believe that homemade ketchup is much tastier than a store-bought product, and this is not to mention its benefits. So, let's learn how to make delicious ketchup yourself.

To make delicious ketchup, it is not enough to choose the right recipe; it is also important to take into account several points.

The main thing you need for homemade ketchup is ripe, good tomatoes. Unripe or overripe and low-quality tomatoes will not make good ketchup. It is advisable to use tomatoes not store-bought or grown in a greenhouse, but country tomatoes - grown in garden beds without chemical fertilizers. Only from such tomatoes will ketchup be aromatic and rich.
Other products must also be of high quality. In particular: apples and plums should not be broken or wormy.
All products are usually carefully finely ground. The best way to do this is to pass them through a meat grinder, and then grind the puree through a sieve. But there are also simpler ways - passing the components through a screw juicer, but you still won’t be able to achieve the same texture as in the first option.
The pan for cooking ketchup should have a thick bottom.
A valuable property of ketchup is its thickness. Manufacturers use starch for this, but at home a similar effect can be achieved by evaporation. This process takes place in 1.5-2 hours. First, the tomato mixture is brought to a boil, then cooked over low heat, stirring occasionally, until the liquid evaporates.
Adding an apple to it will also help make the ketchup thicker. The pectin contained in this fruit is an excellent natural thickener. In addition, apples will make the taste of ketchup much more intense, brighter and more contrasting.
Sodium benzoate is added to store-bought ketchups. It inhibits yeast and moldy fungi, which allows the product to be stored for a long time. The same substance is found in small quantities in mustard, cloves, apples, cinnamon, cranberries, and raisins.

Homemade ketchup - there is nothing healthier and tastier among tomato sauces. Real ketchup, cooked in compliance with the preparation technology and all proportions, is a very healthy product.

Calorie content per 100 g - 112 kcal.
Number of servings - 3.5-4 kg
Cooking time - about 1 hour

Ingredients:

Tomatoes - 5 kg
Garlic - 3 cloves
Onions - 2 heads
Sugar - 150-200 g
Salt - 30 g
Ground black pepper - 1 tsp.
Cinnamon - 1 stick
Table vinegar 9% - 1 tbsp.
Celery seeds - 0.5 tsp.
Carnation - 5 stars

Step-by-step preparation:

Cut the washed tomatoes into slices.
Finely chop the peeled onion.
In an enamel bowl, simmer the tomatoes and onions for 20 minutes. Then grind the mass through a sieve.
Pour the resulting juice into a clean cooking pan and reduce by half.
Place all the spices in a gauze bag and lower into the boiling mixture.
10 minutes before the end of cooking, add sugar, salt, vinegar and garlic passed through a press.
Continue cooking the ingredients for 5-7 minutes and remove the spices from the sauce.
Pour hot ketchup into sterilized glass bottles and seal with sterilized caps.

Ketchup with tomatoes and apples at home will be an ideal addition to meat dishes, fish steak, spaghetti and will be a good alternative to tomato paste for preparing homemade dishes.

Ingredients:

Tomatoes - 3 kg
Apples - 3 pcs.
Vegetable oil - 6 tbsp.
Salt - 2 tsp.
Vinegar - 3 tbsp.
Sugar - 2 tsp.
Black peppercorns - 1 tsp.
Allspice peas - 1 tsp.
Mixture of Italian herbs - 1 tsp.
Ground sweet paprika - 1 tsp.
Turmeric - 1 tsp.
Carnation - 10 umbrellas
Cinnamon sticks - 3 pcs.
Anise - 3-4 stars

Step-by-step preparation:

Wash the tomatoes, dry them, cut them into arbitrary pieces and grind them in a blender.
Pass the tomato juice through a sieve to remove seeds and skin. If you have a juicer, you can use it - it will independently rid the mass of everything unnecessary.
Pour the juice into a saucepan and put on fire. After boiling, skim off any foam that forms.
Wash the apple and, without removing the seed pod or peeling the skin, cut into 1-1.5 cm pieces. Place them in the boiled juice.
Add all the dry spices and simmer the ketchup for 1-1.5 hours until thickened to a third of its original volume.
Remove the finished ketchup from the heat and rub through a sieve to get rid of spices, apple skins and seeds.
Return the ketchup to the stove and add the vinegar and oil. Stir in the ingredients and cook the ketchup for 5 minutes.
Pour the sauce into sterile jars and seal with lids. Wrap the container in a warm blanket and cool. After cooling it will thicken a little more.

Not many housewives prepare ketchup for the winter, considering this task to be troublesome. However, this is not at all true. After spending just a couple of hours, homemade ketchup will show off on the shelf of your pantry.

Ingredients:

Tomatoes - 3 kg
Garlic - 1-2 heads
Antonovka apples - 1 kg
Vinegar 9% - 1 tbsp.
Dry mustard - 2 tbsp.
Ground red pepper - 0.5 tsp.
Ground cinnamon - 0.5 tsp.
Sugar - 1 tbsp.
Salt - 1 tbsp.

Step-by-step preparation:

Wash the tomatoes and apples, cut into pieces and simmer over low heat until soft, about 1-1.5 hours.
Cool the mixture and grind through a fine metal sieve.
Return the resulting puree to a clean saucepan, add sugar, salt, mustard, cinnamon, ground red pepper and pressed garlic.
Heat the sauce over low heat to a boil and simmer for 30 minutes, stirring the mixture occasionally.
3-5 minutes before the end of cooking, add vinegar, stir and pour the prepared ketchup into sterilized jars. Seal with lids, cool and store at room temperature.

Of course, you can buy ketchup in a store, but if it is made from natural products, then the choice is small, and the price is very high. And available ketchups contain more products with the prefix E than natural ingredients. Therefore, all thrifty housewives must prepare their own ketchup for future use.

Ingredients:

Tomatoes - 1 kg
Quince - 300 g
Vinegar 9% - 1/3 tbsp.
Garlic - 1 head
Dry mustard - 1.5 tsp.
Ground cinnamon - a pinch
Salt - 1.5 tsp.
Sugar - 1/3 tbsp.

Step-by-step preparation:

Wash the tomatoes and cut into pieces.
Wash the quince and cut it into 2-4 halves.
Place the tomatoes and quince in a saucepan and cook over low heat until soft, about 1.5 hours.
Cool the mixture and carefully grind through a fine sieve.

Ketchup for the winter is a great culinary idea, both in terms of taste and in terms of economy. In the supermarket, such sauces are quite expensive, and they are packaged in small packages, so you constantly have to buy more and more new bags of your favorite delicacy. If you make ketchup at home, it will cost much less, and a few jars will be enough for the whole winter and for the whole family.

Tomatoes are traditionally the basis for ketchup, but they must be supplemented with other vegetables and aromatic spices. Sweet and hot peppers, garlic and onions are suitable for this. Apples, plums, cherry plums and even prunes are used as more interesting ingredients for a piquant taste. This allows you to get different versions of ketchup every time, choosing your ideal sauce for each dish. You can use a wide variety of spices for ketchup, and their composition usually depends solely on the preferences of the cook. Experienced chefs recommend paying attention to cinnamon, dried herbs, ground peppers and peppercorns, cloves, coriander, etc.

Ketchup for the winter is cooked on the stove or in a slow cooker. Most often, vinegar, salt and sugar are added to it, which allows it to preserve its taste and beneficial properties for a long time. Sometimes starch is added for thickness. Ketchup is used as a sauce for meat and fish dishes, side dishes and salty baked goods, as a salad dressing, added to marinades, etc. Store it in ordinary glass jars in the refrigerator or pantry.

Tomatoes are the first association that comes to mind when hearing the word “ketchup.” The rest will depend solely on the chosen recipe. This one, for example, uses standard ingredients to achieve a delicate taste and the same consistency. The chili will add some flavor to the sauce without making it too spicy. If you wish, you can use hot red pepper instead of bell pepper to get a really hot delicacy.

Ingredients:

5 kg of tomatoes;
300 g bell pepper;
2 tsp. ground chili pepper;
500 g onions;
2 tbsp. l. salt;
200 g sugar;
½ cup vinegar.

Cooking method:

Peel the tomatoes, remove the seeds and stalks from the bell pepper.
Cut the vegetables into large pieces and pass through a meat grinder, mix in one bowl.
Add salt and sugar to the vegetables and stir.
Bring the resulting mixture to a boil and cook for 30 minutes.
Season the ketchup with chili pepper and continue cooking until the sauce reaches the desired thickness.
Pour vinegar into the saucepan, stir again and, after boiling, cook for another 5 minutes.
Pour the prepared hot ketchup into jars, roll up the lids and let cool.

Interesting from the network

For many, it may seem strange to add fruit to ketchup, but the taste of this dish will dispel the doubts of even the most inveterate skeptics. It is best to use sour apples, such as Antonovka. With this variety, ketchup will turn out not only tasty, but also aromatic, especially in combination with dry mustard and cinnamon. The sauce will be quite spicy. If you want a more neutral ketchup, it is better to exclude red pepper from the composition. If desired, replace the apples with cherry plum in the same volume.

Ingredients:

3 kg of tomatoes;
1 kg apples;
2 tbsp. l. dry mustard;
1 glass of vinegar;
2 heads of garlic;
½ tsp. ground red pepper;
1 tbsp. l. salt;
1 glass of sugar;
½ tsp. cinnamon.

Cooking method:

Wash the apples and tomatoes, cut into large slices and place in one saucepan.
Pour water over fruits and vegetables and cook for an hour and a half.
Grind the contents of the pan to a puree using a sieve or blender.
Pass the garlic through a press and add to the resulting mass.
Season the apple-tomato mixture with cinnamon, salt, sugar, red pepper and mustard.
Mix everything thoroughly and boil again.
Boil the ketchup for 30 minutes, then pour the vinegar into it.
Continue cooking for another 5 minutes, pour the ketchup into jars and seal tightly.
Wrap jars of ketchup in a warm blanket and cool at room temperature.

Ketchup in a slow cooker differs from that prepared in a saucepan in that it has a thicker consistency. You can limit yourself to 1 hour of preparation if you do not plan to store the sauce for a long time. In this case, you should also not add vinegar. If you don't have a blender, simply grind the vegetables through a sieve after stewing. The finished ketchup should be cooled at room temperature and transferred to a cool place.

Ingredients:

1 kg of tomatoes;
3 cloves of garlic;
1/3 tsp. coriander;
1 tbsp. l. dried basil;
1 pinch of cinnamon;
3 buds of cloves;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
1 onion;
1/3 tsp. allspice;
10 black peppercorns;
1 tbsp. l. vinegar.

Cooking method:

Wash the tomatoes thoroughly, remove the skins and cut into slices.
Grind the onion and garlic in a blender, add to the tomatoes along with all the released juice.
Grind all the spices in a mortar and pour into the vegetables.
Mix all ingredients well and transfer to a multicooker bowl.
Cook ketchup for 1 hour 30 minutes in the “Stew” mode.
Pour the resulting mass into a bowl and grind with a blender.
Return everything back to the multicooker and boil in the “Baking” mode.
Add vinegar and bring ketchup to a boil again.
Divide the sauce into jars and roll up the lids.

Now you know how to prepare ketchup for the winter using a recipe with a photo. Bon appetit!

Ketchup for the winter is prepared surprisingly easily and quickly, so many housewives will be surprised why they have never tried making similar sauces at home before. It is best to stock up on them during the vegetable season and leave the jars in a cool place, taking them out as needed during the cold season. To ensure everything works out right the first time and the result exceeds your expectations, remember a few simple tips from experienced chefs:
Before making ketchup, be sure to remove the skins from the tomatoes. To do this, make a cross-shaped cut on each of them, and then scald the vegetables well with boiling water. After this procedure, the skin will come off very easily;

Spices can be added to ketchup crushed or whole, but in the second option the finished sauce should be strained;

Choose ripe tomatoes for ketchup, but make sure that the fruits are dense and uniform in color;

Ketchup can be stored in sealed jars for up to 1 year, but only if it contains vinegar.

Greetings! Let's talk today about such a preparation for the winter as ketchup. We will prepare it mainly from tomatoes. But in order for this sauce to turn out correctly and very tasty, we will add apples and bell peppers, as well as fragrant and aromatic seasonings.

Ketchup, like Ketchup, are the most famous sauces that are very popular. They are used in almost all fast foods as the main dressing. They are added to a wide variety of dishes and... For example, I prefer ketchup, rather than sour cream, for dumplings and manti. And I can’t imagine myself without this sauce.

Previously, we always bought the finished product in the store. And that was until I came across the simplest ketchup recipe. I decided to cook it and see what comes out of it. At first it seemed to me that this was not quite right and that it would not turn out the way it was prepared at the factory. And, after cooking, my surprise knew no bounds. It turned out much tastier, and most importantly healthier - after all, it is a natural product, without any chemicals or preservatives.

The recipes in this article, which I suggest you use to make ketchup, have been tested several times. They are so easy to prepare and taste so good that you will simply lick your fingers. And besides, as I already said, any dish prepared at home is always tastier and healthier than store-bought. Let's not delay and start our review.

2 simple recipes for tomato ketchup “You'll lick your fingers”

Another important point in making homemade ketchup is that you can adjust the amount of ingredients based on your preferences. If you like it spicier, you can add more garlic and pepper. If you want it sweeter, don't skimp on the sugar.

It often happens that when choosing ketchup in a store, you want one thing, but in the end, when you come home, you get something completely different. Sometimes it seems like it’s not quite spicy, or vice versa. This is exactly what happened to me quite often. Or maybe I'm just too capricious in this regard. But be that as it may, when cooking at home, you completely regulate the taste yourself.

So let's, first, look at 2 completely different recipes, both in taste and in the method of preparation, for tomato ketchup. In the first method we will cook on the stove, and in the second method we will use a slow cooker. And then you decide for yourself which method is more to your liking and taste.

Spicy garlic ketchup for the winter

Ingredients:

tomatoes - 2 kg.
salt - 1.5 tsp.
vinegar 6% - 5 tbsp.
sugar - 3.5 tbsp.
granulated garlic - 2/3 tsp.
hot ground pepper (red) - 1/2 tsp.
allspice - 1/2 tsp.

Preparation:

1. Wash the tomatoes and cut them into arbitrary pieces. Place in a saucepan and add 2 cups of water.

Place the pan on the fire, close the lid and bring to a boil. After this, without opening the lid, reduce the heat to low and simmer our mixture for 20 minutes.

2. We rub the softened cooked tomatoes through a sieve.

To make it easier and faster to wipe, you can first chop them a little using a blender.

3. Pour the tomato sauce back into the pan. Pour vinegar, salt, sugar, allspice, garlic and red hot pepper into it. Mix well.

4. Place the future ketchup on the stove, bring to a boil and set the heat between medium and low. After boiling, ketchup must be stirred constantly.

5. Boil our sauce to the desired thickness, about 25 minutes. Adjust the thickness yourself based on your preferences.

Note! After the ketchup has cooled, it will become a little thicker than when it was hot.

6. Pour the finished ketchup into sterile jars, roll up the lids and wrap in a blanket until it cools completely.

Store the canned sauce in a cool, dark place. Easy, simple and fast.

Recipe for making tomato ketchup in a slow cooker

Ingredients:

fleshy fresh tomatoes - 2 kg.
bell pepper (sweet) - 0.5 kg.
onion - 0.4 kg.
fresh hot pepper - 2 pods
mustard (dry) - 1 tbsp.
salt - 2.5 tbsp.
sugar - 200 gr.
vegetable oil (refined) - 150 gr.
vinegar 9% - 2 tbsp.

Preparation:

1. Wash the tomatoes. Chop them and put them in a blender bowl.

If you don’t have a blender, you can grind the tomatoes through a fine meat grinder.

2. Grind them until smooth.

3. We do the same with bell and hot peppers.

4. Peel the onion, rinse and chop using a blender (meat grinder).

5. Place all crushed ingredients into the multicooker bowl. Add salt, sugar, vegetable oil and mustard to this mixture. Mix thoroughly.

Set the multicooker to “Baking” mode for 45 minutes. Cook ketchup with the lid open, stirring occasionally.

6. Grind the resulting mass through a sieve. We put the liquid part back into the multicooker bowl.

7. Bring the thick part to the state of tomato paste using a submersible blender.

8. Mix both parts, stir and taste. If something is not enough, you can add the necessary ingredient. Pour in vinegar and again set the “Baking” mode for 60 - 90 minutes.

Cooking time depends on the model of your multicooker, as well as the variety and ripeness of the tomatoes.

Checking the readiness of ketchup is very easy. If a drop of sauce does not spread and stays on the plate, it means it is ready.

9. Immediately pour the finished product into sterilized jars and roll up. Turn them upside down and wrap them until they cool completely.

This ketchup is very good served with meat, fish, chicken, and is also great for making hot dogs and a variety of pizzas. The sweet and sour, moderately spicy taste of the finished ketchup will appeal to every lover of this wonderful sauce. Bon appetit!

How to cook (make) ketchup for the winter at home

For clarity and better perception, I advise you to watch a video of making ketchup taken from the YouTube portal. Enjoy watching!

Recipe for winter ketchup made from tomatoes and apples

To obtain a pronounced taste, apples can be added to the composition. Just remember that the best fruits for this are sweet and sour varieties. Below we describe and analyze in detail, step by step, two of the best, in my opinion, recipes for homemade ketchup with apples.

Cooking ketchup for the winter with apple, cinnamon and cloves

Ingredients:

tomatoes - 2 kg.
onions - 250 gr.
red bell pepper - 250 gr.
apples - 250 gr.
salt - 1 tbsp.
sugar - 100 gr.
ground cinnamon - 0.5 tsp.
ground black pepper - 0.5 tsp.
red pepper (ground) - 1/4 tsp.
cloves - 3-4 buds
vinegar 9% - 2 tbsp.

Preparation:

1. Peel the washed vegetables and fruits and cut them into slices (as desired).

2. We pass everything through a meat grinder.

3. Place the resulting mass in a saucepan and put on fire.

After the sauce boils, reduce the heat and cook for 2 hours, stirring the mixture from time to time.

4. Now add spices, mix and cook for another 10-15 minutes.

After this, you need to remove the cloves and grind the resulting mass with a submersible blender.

5. Then we rub the future ketchup through a sieve. We put the liquid part back into the pan, pour in vinegar and taste it.

If necessary, add more spices, which in your opinion are not enough.

6. Bring the ketchup to a boil and start preserving without removing the pan from the stove.

That's the whole cooking process. In this recipe, cinnamon and cloves will add a special note to the finished sauce, and apples will add a peculiar sourness.

The result is an excellent, unique taste and aroma that no one can resist once you open the jar.

Making ketchup from tomatoes and apples without vinegar

Not everyone likes the taste of vinegar in ready-made products. But it is not always possible to do without it. And what to do in such cases? The answer is simple - it can be replaced with citric acid or lemon juice, which is what I suggest you do in this recipe.

Ingredients:

pureed tomatoes - 900 gr.
pureed apples - 200 gr.
water - 300 gr.
onion - 100 gr.
garlic - 4 cloves
sugar - 150 gr.
lemon juice - 40 gr.
salt to taste
cinnamon to taste
cloves - 2-3 buds
black peppercorns - 15 pcs.
allspice - 8 pcs.

Preparation:

1. First of all, tomatoes and apples need to be chopped with a blender or using a meat grinder.

2. Transfer them to a saucepan with a thick bottom and dilute with water. The mixture should somewhat resemble tomato juice.

3. Add finely chopped onion, chopped garlic, cloves, allspice and black pepper.

4. Mix. Place on the fire and bring to a boil.

5. Cook the sauce over moderate heat until it thickens, about 40 minutes.

6. Pour in lemon juice, cinnamon, salt and sugar. Stir and continue to boil our ketchup for another 2 minutes.

Note! Don't forget that different varieties of tomatoes and apples have different acid levels. Therefore, add sugar and salt to taste. That is, no one can say exactly how much and what is needed. The recipes give approximate data according to which they were preparing at that time. Please note this important point.

7. The finished ketchup needs to be rubbed through a sieve, put back into the pan, brought to a boil, and only now can you start preserving it.

8. Pour the ketchup into sterilized jars, close the lids and set to cool at room temperature.

Good luck and delicious preparations to you!

A simple recipe for tomato and bell pepper ketchup

If in previous recipes we made everything a little complicated, that is, first we boiled it, then crushed it and rubbed it through a sieve, but here let’s simplify everything to the minimum. Let's leave all these steps aside and prepare homemade ketchup according to the simplest recipe possible.

Ingredients:

tomatoes (ripe, fleshy) - 4 kg.
sweet and sour apples - 0.5 kg.
onions - 0.5 kg.
bell pepper - 0.5 kg.
salt - 1 tbsp.
granulated sugar - 75 gr.
ground pepper (red, black) - 1 tsp.
apple cider vinegar 6% - 5 tbsp.

Preparation:

1. Peel tomatoes, apples, onions and bell peppers and cut into small pieces.

2. Blend them in a blender until smooth and puree-like.

3. Pour all our mixture into the pan in which the sauce will be cooked. Place on medium heat and cook for 40-50 minutes.

4. After this, use an immersion blender to grind our tomato mixture again.

5. Now add salt, sugar and pepper. Stir and continue cooking.

6. Boil the ketchup to the desired thickness, taste it and add vinegar. Boil for another 10 minutes.

In this recipe we use apple cider vinegar 6%. If you use the usual 9%, then reduce the amount to 2 - 3 tablespoons for a given amount of ingredients.

7. Without removing the finished ketchup from the stove, pour it into boiling form into pre-sterilized jars and roll up the lids. Turn over and wrap.

Here is a simple ketchup recipe that makes this preparation very easy and quick. Prepare for your health!

Video recipe for making ketchup for the winter

I suggest you watch another video recipe with the addition of bell pepper to the main composition. Enjoy watching!

Ingredients:

- 3 kg ripe tomatoes
- 3 large onions
- 70 ml vinegar 25%
- 200 g sugar
- 1 tbsp salt
- 2 teaspoons black pepper
- 1 teaspoon cinnamon
- 6-8 pcs. Ceiling the carnations.

What is the simplest and most delicious tomato ketchup recipe?

Here we come to the end of today's episode. And now you are probably asking the question “Which ketchup recipe is the most delicious?” You will get the answer to this question only when you taste all these recipes.

And judging by the ease of preparation, I think you yourself have already understood which of all is the easiest. As for me, all recipes are good for me, because I already said at the beginning of this article that ketchup is my favorite sauce, and it doesn’t matter what recipe it’s made from.

So I advise you to start preparing it at home instead of buying it in the store. It's much better, tastier and, most importantly, healthier. Cook with pleasure for the joy of yourself and your loved ones. Bon appetit and good luck with your preparations!

That's all for today. I'm waiting for you with questions and comments in the comments below.

See you in the next issues. Bye!