Ketchup from 5 liters of juice. The most proven recipes for making ketchup. Saving is easy! Homemade tomato ketchup like store bought

There are several proven and very delicious sauces homemade.

The tomato ketchup is finger-licking and it’s very easy to prepare for the winter.

Tomato sauce is served with meat dishes, spaghetti and fried potatoes. You can buy the sauce at any grocery store, but you can’t be sure that it doesn’t contain various chemical additives and preservatives.

Therefore, thrifty housewives have long been preparing ketchup for the winter at home, using only high-quality products without any chemicals. Even children can use non-spicy ketchup. The sauce is prepared simply from available ingredients. Of course, the sauce prepared at home will differ in thickness from the store-bought sauce, but the main thing is that the taste will be simply excellent.

You can adjust the taste of the sauce yourself: make it hotter by adding chili pepper, or sweet and sour by adding apples. For those who like piquant ketchup, you can add various seasonings during the preparation of the sauce: cinnamon, cloves, nutmeg or dry mustard.

And don’t forget, ketchup must be stored only in sterilized jars, otherwise it will spoil.

Homemade tomato ketchup for the winter You'll lick your fingers

Ingredients:

• three large onions;
• half a kilo of apples;
• three kilos of tomatoes;
• three dessert spoons salt;
• one and a half glasses of granulated sugar;
• 30 gr. vinegar

Preparation:

• Finely chop onions, apples and tomatoes;
• put on the stove and cook for about an hour;
• check onion for softness;
• cool the tomato puree and grind it in a blender;
• add salt and sugar;
• put on fire and simmer until required thickness;
• ten minutes before the end of cooking the sauce, pour in the vinegar;
• Pour into prepared glass container.

For spiciness, add ground red and black pepper to the sauce. When preparing the sauce, use natural Apple vinegar.

Ketchup with garlic

Products:

• tomatoes - two kilos;
• three dessert spoons of sugar;
• salt - dessert spoon;
• 200 gr. vegetable oil;
• a small head of garlic;
• ground black and red pepper - half a teaspoon each.

Cooking steps:

• cut tomatoes into small cubes;
• Heat sunflower oil in a deep frying pan and fry the tomato pieces in it;
• after the tomatoes become soft, grind them through a sieve or beat in a blender;
• put the tomato puree on the fire;
• boil for an hour;
• forty minutes after boiling the tomato mass, add salt, sugar, pepper;
• mix;
• Five minutes before removing from heat, add peeled and chopped garlic.
• Pour the prepared sauce into prepared containers;
• roll up;
• leave until completely cool;
• put in a cellar or basement for storage.

Recipe for winter ketchup at home from tomatoes with mustard

Spicy sauce with a mustard note

1. five kilos of tomatoes;
2. half a kilo of granulated sugar;
3. two large onions;
4. two tbsp. spoons vegetable oil;
5. mustard powder - three tbsp. spoons;
6. vinegar - half a glass;
7. salt - two tbsp. spoons;
8. nutmeg - a pinch;
9. a couple of pieces carnations

Preparation:

• peel 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 the pan;
• add all the spices to the tomato mass, except salt and nutmeg;
• simmer for another two or three hours;
• add salt and nutmeg five minutes before the end of cooking ketchup;
• pour the finished sauce into jars;
• roll 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.

Ketchup with starch at home for the winter

This sauce will not spread; it is perfect for both barbecue and spaghetti.

In order for home-made ketchup to have a dense consistency, it is necessary to add starch to the preparation, which will give the necessary thickness and gloss to the finished product.

To this preparation, in addition to the standard set of products: tomatoes, onions and bell peppers, you can add cinnamon, ground red and black pepper for spiciness. And if you want, add some spice to the sauce and use celery.

Products:

• tomatoes - two kilos;
• two small onions;
• 30 ml vinegar (you can use white wine vinegar);
• two dessert spoons of salt;
• six dessert spoons of sugar;
• ground black pepper - to taste;
• half a glass of water;
• two to three tablespoons of starch.

Preparation:

• peel and cut tomatoes and onions;
• grind vegetables in a meat grinder;
• transfer to a container and put on fire;
• cook over low heat for two and a half hours;
• let the tomato mass cool and carefully grind it through a fine sieve;
• pour the tomato stock into the container again and put it on the fire;
• salt, add spices and granulated sugar;
• for aroma, you can add two or three laurel leaves;
• dilute starch in warm water;
• carefully add the starch solution into the sauce, mix thoroughly and quickly so that no lumps form;
• boil for another five minutes, turn off and pour the finished product into jars;
• We put it in a cellar or basement for storage.

If you don't want to grind boiled tomato puree to get rid of tomato seeds and skins. 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. Then cut the fruits into two parts and scrape out the seeds with a spoon. There is no need to throw them away. Grind them in a fine sieve and add the juice to the tomato puree.

Homemade tomato ketchup like store bought

How delicious store-bought ketchup is, but there are so many harmful additives, stabilizers and preservatives. How would you like it to tomato sauce was natural. There is a way out - you can make homemade ketchup from tomatoes, the same as store-bought sauce. Delicious preparation can be cooked for a whole year, while significantly saving the family budget.

To prepare tomato sauce, you do not need to buy selected fruits; it is enough to buy slightly spoiled tomatoes, overripe, with damaged skins. This will not affect the taste of the finished product in any way.

Choose very red tomatoes so that the prepared sauce turns out to be a bright red, appetizing color. If you wish, you can add cloves, pepper and other spices that you like to the sauce.

Ingredients for cooking:

• tomatoes - five kilos;
• bell pepper – one kilogram;
• medium-sized onions – 8 pcs.;
• cup granulated sugar;
• half a glass of 6% apple cider vinegar;
• salt - three dessert spoons;
• a few bay leaves.

Cooking steps:

1. add salt to the diced tomatoes and let them stand for about twenty minutes so that they release their juice;
2. grind the peeled onions and peppers in a meat grinder;
3. add vegetable mixture to tomatoes;
4. put the container with the workpiece on the fire;
5. the tomato mixture should be boiled for thirty minutes;
6. remove from the stove and let the tomato mass cool;
7. grind the workpiece through a fine sieve;
8. put the container on low heat, add salt, granulated sugar and bay leaf;
9. cook with stirring for another two hours.
10. ten minutes before readiness add vinegar;
11. pour the finished product into a glass container.

Winter preparations, tomato ketchup: the most delicious recipe

Everyone at home will appreciate this product, especially if you cook a couple of jars of this delicious ketchup with a sharp spicy taste, then men will be simply delighted!

How many various blanks You can make winter tomatoes, including ketchup, according to the most delicious recipe I know.

There are a great many recipes for making ketchup, but there is a base for tomato sauce, which is prepared from a small amount of ingredients. And then your imagination and taste preferences will allow you to create exactly the sauce that will appeal to both adults and children.

The most delicious recipe for homemade ketchup for the winter made from tomatoes and bell peppers

Products:

• five kilograms of tomatoes;
• half a kilo of bell pepper;
• 400 gr. onions;
• a glass of sugar;
• a quarter glass of salt;
• 100 ml of vinegar (you can take 6% apple cider vinegar);
• three tablespoons of starch;
• a bunch of parsley.

Preparation:

1. cook from tomatoes tomato juice using a juicer;
2. put the juice in a saucepan with high sides on the fire and bring to a boil;
3. peel the onion and pepper, cut into small pieces and mince;
4. add twisted vegetables to boiling tomato juice;
5. mix thoroughly and bring to a boil;
6. be sure to remove the foam;
7. boil for at least two hours;
8. remove the pan from the heat and let
9. salt, add sugar;
10. dilute the starch in a glass of water and carefully pour into the sauce, add a bunch of herbs;
11. simmer for another twenty minutes, remove the parsley and add vinegar, stir, turn off and let cool slightly;
12. pour into prepared containers.

Advice! If you don’t have a juicer, then mince the tomatoes or blend them in a blender.

Chef's Best Ketchup Recipe

Ingredients:

• ripe, fleshy tomatoes - two kilos;
• sour apples – three pcs.;
• onion - three large heads;
• salt - two dessert spoons;
• sugar - a little more than half a glass;
• cloves, nutmeg, red pepper - to taste;
• a teaspoon of cinnamon.

Preparation:

1. cut and chop vegetables using a meat grinder or blender;
2. put on fire and cook for about forty minutes;
3. cool the tomato mass and add sugar, salt and spices, except vinegar and ground red pepper;
4. boil for another one and a half to two hours;
5. add vinegar, pepper, boil for another 5-10 minutes;
6. Remove from heat, let cool slightly, and pour into prepared container.

We don’t hide it too far, because ketchup is extremely tasty and ready to use.

Homemade kebab ketchup for the winter

To make ketchup you will need the following products:

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

Method for preparing kebab ketchup for the winter at home:

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

The famous chef, who has made a dizzying career, as usual, pleased us with an excellent recipe.

To prepare Jamie Oliver's “special” ketchup you need:

• 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).

Spices and seasonings:

• two teaspoons each of fennel and coriander seeds;
• four buds of cloves;
• two small pieces of ginger;
• small head of garlic;
• chili pepper - one pc.

How to cook:

1. Peel the tomato and cut into cubes;
2. chop the onion, garlic and herbs very finely;
3. cut ginger into thin slices;
4. place in a saucepan with vegetable oil and simmer for five minutes, add spices;
5. add chopped tomatoes and a little water to the saucepan, cover with a lid and boil by a third;
6. puree vegetable mixture;
7. Boil the puree for another forty minutes.

Thick ketchup at home for the winter

It is quite difficult to prepare thick and rich ketchup at home. You will lick your fingers. It takes a lot of time for the tomato sauce to reduce and become thick in consistency. But, there are two little secrets that will help the sauce become thicker:

• Add apples.
• Use starch when cooking.

Recipe No. 1. Flavored apple-tomato ketchup

Prepare as follows:

• Grind two kilos of tomatoes, three apples in a blender;
• boil the tomato-apple mixture for twenty minutes;
• cool, grind through a sieve;
• add to the puree: a cinnamon stick, a few clove stars, and half a teaspoon each of nutmeg, rosemary, oregano, salt, sugar, a teaspoon of paprika, a few peas of allspice and hot pepper;
• boil the mixture for two hours;
• at the end of cooking, add two dessert spoons of 6% apple cider vinegar.

Recipe No. 2. Thick ketchup with starch

The principle of preparing the sauce is the same as in the previous version, and the recipe is as follows:

• three kilos of tomatoes;
• three large onions;
• teaspoon paprika;
• allspice and bitter pepper - a few peas;
• cinnamon and cloves - optional;
• salt - table. spoon;
• sugar - a quarter glass;
• starch - three tables. spoons dissolved in a glass of water.

Attention! Add starch 10 minutes before the end of cooking the sauce.

Ketchup with basil for the winter

Very simple and delicious recipe

Prepare as follows:

1. peel one kilogram of tomatoes;
2. wash and dry a bunch of basil and parsley, chop;
3. Finely chop the tomatoes, add two tablespoons to them. spoons of sugar and one teaspoon of salt;
4. puree tomato mixture;
5. add chopped three cloves of garlic and herbs to it;
6. cook for three to four hours;
7. pour into jars or bottles.

If you want winter ketchup with basil to have a uniform and smooth consistency, rub it through a fine sieve.

While cooking the sauce, you can add salt and sugar as needed.

If you come across too juicy tomatoes and the sauce does not boil down for a long time. Dissolve two or three tablespoons of starch in half a glass of water and carefully add to ketchup. If desired, you can add various spices and seasonings to the sauce.

Heinz tomato ketchup at home for the winter - you'll lick your fingers

It turns out a sauce like the famous brand

Homemade Heinz ketchup is an excellent tomato sauce that can be prepared from a small set of ingredients. The amazingly tasty and rich sauce will appeal to all family members. The main ingredients of ketchup are ripe tomatoes and sweet and sour apples.

Products:

• tomatoes - three kilos;
• half a kilo of Antonovka apples;
• onion - three heads;
• sugar - one and a half glasses;
• salt - three dessert spoons;
• apple cider vinegar 6% – 50-70 grams;
• pepper - black, red, paprika, cinnamon, cloves, bay leaf - to taste.

Cooking instructions:

1. prepare juice from tomatoes, onions and apples;
2. Pour spices into the bottom of the pan, preferably grind them with a coffee grinder, throw in the whole bay leaf;
3. add apple cider vinegar and vegetable juice to the spices;
4. mix thoroughly so that no lumps form;
5. boil for five hours;
6. Remove the bay leaf from the finished ketchup and pour the finished product into jars.

Attention!

If you don’t have a juicer, you can grind the vegetables and fruits in a meat grinder, and then grind them through a sieve to get rid of seeds and skins.

The sauce must be stirred during cooking.

The vegetable mass should decrease in volume by two or even three times.

As a result, we will get excellent Heinz ketchup at home from tomatoes for the winter that you will lick your fingers - so delicious!

Enjoy your snack with homemade ketchup. We hope you liked our recipes.

The most proven recipes for making ketchup. Saving is easy!
A secret recipe for delicious ketchup for the winter.

Everyone should probably have ketchup for the winter. thrifty housewives. This is an excellent seasoning for all dishes: vegetables, meat. You can't make pasta or bake without ketchup. delicious pizza. Even ordinary boiled or fried potatoes, seasoned with aromatic ketchup, turn into a delicious dish (especially during Lent)

A familiar chef from an Italian restaurant told me this recipe, adding that it was his “ secret recipe" I don’t know what exactly is the secret of this ketchup, and how it differs from others - I haven’t compared it. But once, after preparing this ketchup, I realized that I didn’t need other recipes.

What do you need for ketchup?

Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 parts)
Green, sour apples (Semerenko type variety 250 (500) g with skin, but without core. cut into large slices)
Onion 250 (500) g (peeled and cut into 4 parts)

1 tbsp salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to prepare ketchup?

Place the chopped vegetables in a cooking container and cook for 2 hours, stirring.

Tomatoes release juice immediately, so we don’t add water.

After two hours, everything should be boiled and the apples should “fall apart.” Cool.

1. More labor-intensive: grind in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2.Pass through a screw juicer. Moreover, we turn the squeezes twice until they give us all the pulp and become almost dry.

Pour the ground mixture into a cooking container and add spices (except vinegar and red pepper):

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in original recipe 1 tbsp. spoon, but I add 1 teaspoon so that it is not very spicy)

If you want to make a large portion at once, when adding spices, follow the proportions.

Ketchup is ready. You can eat it right away. It turns out to be approximately 1.2 liters.

Or you can pour it into small sterile jars or glass bottles from store-bought ketchup, close tightly with the “original” metal caps and wrap until it cools completely.

This homemade ketchup keeps well. And it eats great.

How to make ketchup at home

Of course, now there is no problem buying ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If you find natural ketchup, then the price will definitely rise. Try making your own homemade ketchup. There are many different recipes for making ketchup at home. We give examples of the most proven recipes.

Ketchup recipe

You need to take healthy, strong, ripe tomatoes, wash them and dry them. If desired, you can first remove the skin from the tomatoes. Next, cut the tomatoes into small wedges and place them in either freezer bags or containers. Place in small portions at the rate of 0.5 – 1 liter of ready-made ketchup. You can add a couple of sweet peppers to the tomatoes, also cutting them into smaller pieces. You can also add chopped herbs that you like. Place the prepared bags and containers in freezer. That's it, the preparation is done.

When you need sauce for the table, take out the tomatoes, let them stand and grind in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.

There are many options you can come up with. For example, tomato sauce with sour cream or mayonnaise goes great with dumplings.

And now the recipes for hot ketchup:

Ketchup Four

To prepare Chetverka ketchup you will need:

4 kg ripe tomatoes
4 pieces bay leaves,
4 pieces of onions,
1 teaspoon ground black pepper,
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g granulated sugar,
salt to taste,
vinegar 0.5 cups 6% (but you don’t have to add it).

Pass the tomatoes through a meat grinder. Add bay leaf and onion. You can pre-chop the onion, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass, if you cut it in half. The tomato mass can be rubbed through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Place the hot mass into prepared jars and roll up.

Ketchup with mustard

To prepare ketchup with mustard you will need:

2 kg ripe tomatoes,
half a kilogram of onions,
half a kilogram of sweet pepper,
a glass of granulated sugar,
1 tablespoon salt,
1 tablespoon dry mustard,
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, sweet peppers, mince. Boil the vegetable mixture for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Cook the mixture for another 10-20 minutes. Place the hot mass into prepared jars and roll up.

Ketchup with plum

To prepare plum ketchup you will need

2 kg of tomatoes, half a kilogram of plums,
1 teaspoon ground red pepper,
250 g onions,
0.2 kg granulated sugar,
1 tablespoon salt,
100 g vinegar 9%,
cloves to taste.

Grind tomatoes, pitted plums, and onions through a meat grinder. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you don’t have to do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in vinegar, bring to a boil and place in prepared jars. Roll it up - homemade ketchup is ready.

Ketchup “Spicy”.

We will need:

Tomatoes – 6.5 kg
Onions – 300 g
Sugar – 450 g
Salt – 100 g
Garlic – half a small head.
Mustard (powder) – half a teaspoon.
Cloves, peppercorns, allspice peas - 6 pieces each.
Cinnamon - optional, a quarter teaspoon.
Vinegar – 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, you need to cut them crosswise and blanch them in boiling water for a couple of minutes. Then dip in cold water - then the skin will come off easily.
2. Grind the tomatoes in a blender, or put them through a meat grinder, put them in a saucepan and put on fire.
3.Put onions, garlic, and a third of sugar chopped in a blender into a saucepan. The spices need to be ground and also into the pan.
4.Cook the whole mass over low heat until it is reduced by half. Place the remaining sugar, salt and vinegar in the pan and cook for another 15 minutes.
5. Place in sterilized jars (they should be hot) and roll up.

Ketchup with horseradish.

We will need:

Tomatoes – 2 kg
Onions – 2 large onions
Sugar – 100 g
Salt – 1 tbsp. spoon
Dry red wine of any brand – 2 tbsp. spoons.
Wine vinegar – 2 tbsp. spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish – 1 tbsp. spoon.

How to cook:

1. Cut the tomatoes and onions into pieces (you can immediately remove the skin from the tomatoes; read how to do this in the first recipe).
2.Put on the fire and cook for 20 minutes after boiling. Then grind through a sieve.
3.Add sugar, salt, all spices, dry wine and cook over low heat for another hour, stirring frequently.
4. About 20 minutes before the end of cooking, put horseradish into the pan, and 5 minutes before the end - vinegar (wine can be replaced with apple).
5. Place in sterilized jars and seal.

Ketchup "Spicy"

We will need:

Tomatoes – 500 g
Onions – 500 g
Bell pepper– 500 g
Hot pepper - 2 pods, if you don’t like it very hot, take one.
Sugar – half a glass.
Salt – 1 teaspoon.
Vegetable oil – 100 ml
Vinegar 9% - half a glass.
Garlic – half a small head.
Black pepper, allspice – 5 – 7 peas each.

How to cook:

1.Tomatoes, onions, sweet peppers, hot peppers grind in a blender or pass through a meat grinder.
2.Put the whole mass on the fire, let it boil and cook over low heat for half an hour.
3.Add vegetable oil, sugar, salt, chopped garlic, all seasonings to the pan and cook until the mixture is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, place in sterilized hot jars and seal.

Ketchup at home

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, and you can add some spices of your own - it will also be delicious.

Ingredients for winter ketchup recipe:

◾tomatoes – 5 kg;
◾hot or sweet bell pepper – 300 g;
◾onion – 500 g;
◾granulated sugar – 200 g;
◾salt – 1-2 tbsp;
◾ground chili pepper – 2 tsp. (without top);
◾table vinegar 9% – half a glass.

Homemade ketchup recipe:

1. We wash all the vegetables under running water, cut the peppers and clean the seeds from the inside.

2. Then place the tomatoes in boiling water and cook for 5 minutes.

3. After that, take them out and put them in a bowl with pre-prepared cold water.

5. Chop the peeled onions in large pieces, cut the pepper into several parts.

6. Grind all the prepared vegetables in a meat grinder.

7. Then transfer them to a large, wide saucepan. Add granulated sugar and salt and mix.

8. Bring to a boil, reduce heat, skim off any foam that has formed. Cook for about half an hour.

9. After this, add chili and continue to boil the ketchup to the desired thickness.

11. Pour the resulting ketchup into pre-sterilized jars and screw on metal lids.

12. Turn the blanks upside down, wrap them in a blanket and leave until the jars have cooled.

If desired, and to enhance the spiciness (although this recipe has plenty of it), you can add chopped garlic to the sauce immediately before serving.

Ingredients:

Tomatoes - 5 kg;
Onions - 350-400 grams;
Sugar - 1 glass;
Vinegar - preferably fruit - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1-2 tsp;
Garlic - optional;
Hot pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

Preparing this sauce will not take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. To make juice, you can take any ripe tomatoes, but it is better to take meatier varieties.

Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will yield just over four liters of juice.

Reserve about one glass of juice and cook the rest. At this time, prepare the other ingredients. Peel the onion and grind it in a meat grinder or blender - you need to turn the onion into a puree

If you want it faster, you can use a regular grater. When the juice boils, add the onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice and onions have been purchased, reduce the heat and simmer over low heat for about an hour and a half - the amount should decrease by about half.

The juice will foam - we check the readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar immediately - otherwise, when the juice boils down, the taste of homemade ketchup will be spoiled.

IN cold juice add potato starch and ground pepper. Mix very well.

When the juice is thick, add salt and sugar and simmer for about five more minutes - don’t be afraid to taste. If necessary, you can increase or decrease the amount of salt and sugar

When you achieve the desired taste, add vinegar. At the very end of cooking, carefully pour in the juice and starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.

For taste and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic

Tomato sauce “Classic”

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

Ingredients:

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

Preparation:

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

Homemade ketchup “Spicy”

Ingredients:

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

Preparation:

Cut the tomatoes crosswise, blanch in boiling water, then plunge into ice water and remove the skin. You can remove the seeds if someone doesn’t like them in the sauce: use a spoon to scrape out the seed chambers and place in a sieve placed over the pan. The juice will drain into the pan. Place the chopped tomatoes there and grind everything with a blender (or pass through a meat grinder). Also chop the onion, garlic, and grind the spices in a mill. Combine all ingredients, except vinegar, salt and sugar, in a saucepan and put on fire. Add a third of sugar and reduce the mixture by half. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Tomato sauce "Spicy"

Ingredients:

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

Preparation:

Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan with a lid, rub through a sieve. Heat the vinegar, add spices, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then place hot in sterilized jars and seal.

Just ketchup

Ingredients:

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

Preparation:

Chop the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, rub through a sieve. Pour into a saucepan and put on fire. Place the spices in a gauze bag and place in the boiling tomato mixture. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag of spices, pour into sterilized bottles or jars, and seal.

Ketchup “Delicious”

Ingredients:

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

Preparation:

Grind the tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), place in a saucepan, add salt, sugar and put on fire. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic, passed through a press. Place in sterilized jars and seal.

Ketchup "Spicy"

Ingredients:

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

Preparation:

Grind tomatoes, onions, sweet and hot peppers (along with seeds) (with a meat grinder or blender). Put the resulting mass on the fire, bring to a boil, reduce the heat to low and simmer for 30 minutes, stirring. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil to desired thickness, stirring constantly. Place hot into sterilized jars and seal.

Homemade ketchups are prepared not only from tomatoes, they also contain apples, herbs, plums, sweet bell pepper... All this makes it possible to prepare an excellent sauce for a wide variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:

10 large fleshy tomatoes,
4 sweet apples,
1 tsp. ground black pepper (without a slide),
½ tsp. ground cinnamon,
1 tsp. ground nutmeg (without a slide),
½ tsp. ground hot red pepper,
½ tsp. salt,
1 tsp. honey,
2 tbsp. l. 9% vinegar,
3 large cloves of garlic.

Preparation:

Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, simmer until soft under the lid and rub through a sieve. Combine tomato and apple puree in a saucepan, place over low heat and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar and chopped garlic, simmer for another 5 minutes and immediately pour into sterilized jars. Roll up.

Ketchup “No hassle”

Ingredients:

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

Preparation:

Grind all ingredients in a meat grinder or blender, mix, add spices and cook over low heat for 2 hours, stirring. Place in sterilized jars and seal.

Ketchup “Spicy”

Ingredients:

5 kg tomatoes,
10 sweet peppers,
10 onions,
2.5 cups sugar,
2.5 tbsp. l. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice corns,
10 pieces. cloves,
½ tsp. cinnamon,
½ tsp. chili pepper,
½ tsp. ground paprika,
½ tsp. ginger,
1 tbsp. l. starch (if necessary).

Preparation:

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

Ketchup with paprika

Ingredients:

5 kg tomatoes,
3-4 onions,
3 sweet peppers,
2 tbsp. l. salt,
300 g sugar,
100-150 ml 9% vinegar,

½ tsp. ground red pepper,
a little cinnamon
greenery.

Preparation:

Chop the tomatoes, put them in a saucepan with a thick bottom, and put on fire. Chop the onion, add to the tomatoes, peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mass by half over low heat for 3 hours at open lid. Cool and rub through a sieve. Put it back on the fire, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bunch and dip into the tomato mixture. Cook again for 3 hours to evaporate the liquid. Place hot into sterilized jars and seal.

Ketchup "Hrenovy"

Ingredients:

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

Preparation:

Peel the tomatoes, cut into pieces, add chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Place hot into sterilized jars and seal.

Ketchup “Tomato-plum”

Ingredients:

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

Preparation:

Chop the tomatoes, steam in a saucepan with a lid over low heat, and rub through a sieve. Remove the seeds from the plums, steam them and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil by a third. Pour hot into sterilized jars and seal.

As you can see, homemade ketchups can be prepared in the most different ways. Happy preparations!

Larisa Shuftaykina

Hello, my dear readers! Today I want to give you my signature recipe for tomato juice ketchup. Like most people, I am a big fan of various seasonings, sauces, spices, and I simply cannot pass by delicious ketchup or other dressing in the store.

For health reasons, I don’t want to get carried away with hot, spicy and pickled delicacies, and I also can’t eat fried and fatty foods. To protect my digestive system, I have selected a homemade ketchup recipe for every day. Now I can prepare my favorite sauce myself and not worry about my health.

How to make homemade ketchup from tomato juice

Why do I love this delicious homemade ketchup recipe for every day? Yes, because you can prepare such ketchup from tomato juice for the winter and generally make it all year round as needed, despite the seasonality.

So, I’ll tell you the recipe for homemade tomato ketchup in order. First you need to prepare the necessary ingredients:

• tomato juice – 7 l;
• onions – 1 kg;
• peeled garlic – 1 cup;
• granulated sugar – 700 g;
• salt – 200 g;
• ground pepper (black) – 1 tbsp. l.;
• dry mustard - 1 tbsp. l.;
• ground pepper (red) – 1 tsp;
• vinegar – 220 ml;
• coriander – 1 tbsp. l. (can be replaced with another seasoning: for example, khmeli-suneli will do).

Stages of making ketchup

Now let's start preparing homemade ketchup from tomato juice. It is better to choose juice with pulp (less watery). If ketchup is made from homemade juice, it should be rubbed through a sieve to remove the tomato seeds.

1. To begin, pour the juice into a ten-liter saucepan and place it on the stove.
2. While the paste is boiling, prepare the onions and garlic. The onion can be grated or chopped through a meat grinder. With garlic too - you can use a garlic press or mince it together with the onion.
3. When the tomato juice boils, turn down the heat (if you have an electric stove, turn down the setting to 3): simmer the tomato drink over very low heat for 1 hour with the lid closed.
4. At the next stage, add the remaining ingredients to the pan, except garlic (it should be added 20 minutes before the end of cooking). In this state, the ketchup simmers for another hour.
5. During the entire cooking process, the mass should be thoroughly mixed with a wooden spoon (to avoid burning).
6. While the sauce is being prepared, you can take out a sterilized container where the product will be transferred for rolling. You can use bottles, and if you don’t have such containers on your household, then jars will do. The finished sauce is poured into containers and covered with lids.

The output is about 4.5 liters of a healthy, tasty, homemade product. However, the volume may vary - it all depends on the juiciness of the tomatoes or the thickness of the juice.

Important: high-quality ketchup is considered beneficial to human health, as it prevents the development of cardiovascular diseases and certain types of oncology. A few decades ago, pharmacies even sold tomato tablets.

High-quality, juicy tomatoes grown without chemicals have a unique composition; the bright red fruit has a special advantage - lycopene. This substance is responsible specifically for the red color of the fruit.

Thanks to this antioxidant, free radicals cannot destroy healthy cells in the human body. I don’t know how it is for anyone, but in our family we love tomatoes more than any other vegetable.

Features of making ketchup at home

To obtain incredibly tasty ketchup, you need to take into account some nuances.

1. When the dressing is made from tomatoes, it is better to use sweet, large, overripe fruits grown without chemical fertilizers. If the sauce is prepared from store-bought juice, then the drink should be thick and less watery.
2. While cooking, you can experiment: for example, add cranberries, cloves, cinnamon and more to the main recipe.
3. To thicken the sauce, you do not need to add starch; the thickness is acquired after long-term boiling, so the housewife can adjust the consistency independently.
4. It is better to choose apple or wine vinegar, but a simple 9% will do. If you add 6% vinegar during cooking, the amount indicated in the recipe increases by 1.5 times. During cooking, the sauce should be stirred frequently to avoid burning.
5. Ketchup should not be stored in plastic containers, since even food-grade plastic over time releases substances that are dangerous to humans and become attached to the product.
6. To obtain a paste-like consistency, the vegetable mass is rubbed through a sieve before cooking.

You can prepare delicious homemade ketchup at home not only in the warm season, but also in winter. I personally like a homemade ketchup recipe that doesn't require any preparation. fresh vegetables, the sauce can be cooked in tomato juice.

Today they use ketchup ready meals, and two centuries ago the sauce was the basis for making pies, complex meat and fish dishes. Ketchup became an independent condiment in the 19th century, after the advent of hot dogs, hamburgers, and deep-fried potatoes.

No store-bought barbecue sauce can replace the one I prepare myself. Therefore, recently, I began to buy not ready-made ketchups and sauces, but various herbs, spices, seasonings for self-cooking dressings for dishes. By the way, for those who have a small family, this ketchup recipe for every day can be halved.

I prepare my delicious signature ketchup from 3 liters of juice, and adjust the seasonings to taste, so to speak, experiment - then every time it turns out very delicious ketchup with different flavor notes.

What is the difference between homemade ketchup and store bought ketchup?

Store-bought sauces and ketchups contain synthetic colors with preservatives, flavor enhancers and stabilizers. All these components have a negative impact on health and provoke the development of serious diseases of the gastrointestinal tract.

Store-bought sauces and dressings also contain sodium nitrite, which retains fluid in the body, and this, as is known, leads to swelling. Too much hot sauces and ketchups damage the gastric mucosa, which can result in ulcers or gastritis.

The coloring components of the product provoke allergies in the form of dermatitis or eczema. Store-bought products contribute to disruption of taste receptors (the papillary formations of the tongue become accustomed and atrophy).

Disturbed taste buds lead to the fact that a person wants to eat larger portions each time to get the usual taste. This disorder occurs due to flavoring additives. When preparing homemade ketchup, every housewife remembers what products she used and what she added.

You can also adjust the spiciness, sweetness, acidity, spiciness, since the amount of seasonings added can be adjusted to your taste. The sauce can be made from homemade juice or store-bought juice, but with pulp.

I use factory produced tomato juice baby food. If it is summer, then the juice can be squeezed from fresh tomato fruits. It’s better to squeeze the drink using a juicer, which separates the pulp from the liquid, then the tomato skin goes into a separate container during the squeezing process.

Conclusion

This recipe for homemade ketchup is suitable for every day, not only for preservation. If there are people in your family like me who cannot do without tomato sauces, ketchup, dressings and other seasonings during meals, then I recommend preparing delicious and healthy ketchup at home for every day.

I can’t eat junk food at all, since I’ve suffered from stomach ulcers all my life, and the homemade seasoning is mild and doesn’t irritate the mucous membranes, because you regulate the acidity and spiciness yourself.

It’s also impossible to eat bland food all the time; sometimes you want to add a touch of piquancy and spiciness, but store-bought ketchup can only add heartburn and pain to the digestive system. So prepare your own delicious and healthy one.

Be sure to try my recipe - you will be pleased. Well, what if you have your own interesting ideas preparations, share them with me in the comments. I will be very happy.

Best regards, Valery Lebedenko.

It is always better to use only natural ketchup and tomato sauce. To make natural homemade ketchup, you just need to buy ripe tomatoes and use our recipes.

Tomato sauce

• 3 liters of tomato juice with pulp,
• 80-100 ml table vinegar,
• 150 g sugar,
• 20 g salt,
• 50 g each of root parsley and celery,
• 10 g garlic,
• 1 - 2 g ground black pepper,
• 0.5 g each of cloves and cinnamon.

To prepare tomato sauce, take very ripe red tomatoes and boil the juice and pulp. Finely chop the greens and chop the garlic. Grind them immediately or after cooking in juice. (You can use a metal sieve.) At the end of cooking, add salt, sugar and vinegar. Tie black pepper, cloves and cinnamon into a gauze bag and lower into the mixture for 10-15 minutes. before the end of cooking. Pour the mass, boiled down to half the original volume, into prepared jars and sterilize in boiling water: half-liter jars - 3-5 minutes, liter jars - 8-9 minutes.

Tomato sauce with apples

• 3 liters of tomato juice with pulp,
• 500 g sour apple puree,
• 30-50 ml table vinegar,
• 75 g sugar, 20 g salt,
• 50 g each of parsley and celery roots,
• 10 g garlic,
• 1-2 g ground black pepper, 0.3 g cloves.

Combine tomato juice with pulp applesauce, boil. Add mashed roots and garlic, and then spices, salt, sugar, vinegar. In 15 min. Before the end of cooking, lower the gauze bag with dry seasonings. Sterilize like tomato sauce (see above).

Cuban sauce

For a liter jar:

• 2 kg tomatoes,
• 0.5 cups granulated sugar,
• 1 tbsp. spoon of salt,
• 1 onion, 3 cloves of garlic,
• 1 tbsp. spoon of vinegar essence,
• 15 black peppercorns,
• 25 allspice peas,
• 20 pcs cloves,
• 0.5 g cinnamon, 0.3 teaspoon mustard powder.

Prepare healthy juicy red tomatoes tomato paste. Add finely chopped onion and crushed garlic to it. Mix the mixture and boil until half or more. At the end of cooking, add salt, sugar, vinegar essence. Place the spices in the bag for 10 minutes. Pour hot sauce into jars, roll up and sterilize half-liter jars for 40 minutes, liter jars for 60 minutes.

French tomato sauce

• 5 kg tomatoes,
• 500 g onions, 2 heads of garlic,
• 3-4 bay leaves,
• 20-30 g tarragon greens,
• Salt, sugar, ground pepper,
• Vegetable oil.

Prepare tomato paste from ripe tomatoes, add finely chopped onion, grated garlic and tarragon. Place the spices in the bag at the end of cooking. Pour the sauce into jars while hot. Let it cool a little, add a little vegetable oil on top and roll up. Keep refrigerated.

Macedonian hot sauce

• 10 kg tomatoes,
• 225 g cucumbers,
• 600 g sugar,
• 0.5 liters of table vinegar,
• 120 g salt,
• 30 g red hot pepper,
• 15 g ground black pepper,
• 5 g mustard.

Prepare tomato sauce by steaming softened tomatoes. Wash fresh or pickled cucumbers, mince (or grate on a fine grater). Combine the sauce with this mass, boil by 2/3 of the volume, add salt, sugar, hot pepper, mustard. At the end of cooking, add vinegar and dry seasonings (preferably in a gauze bag). Pour the boiling sauce into jars. Pasteurize at a temperature of 85-90 degrees C half-liter jars - 7-8 minutes, liter jars - 12-15 minutes.

Thick tomato-plum sauce

• 2 kg tomatoes,
• 1 kg plums,
• 500 g onions,
• Salt, sugar, black and red hot pepper,
• 1 head of garlic.

Prepare tomato puree by adding finely chopped onion. Rub the puree through a fine sieve. Peel and pit the plums, rub the mixture through a sieve, and boil. Combine the two masses, add crushed garlic, salt, sugar, black and red pepper. Cook over low heat until reduced by 1/3 volume. Immediately put the paste into jars (sterile) and roll up.

Ketchup with spices

• 5 kg tomatoes,
• 1 cup chopped onion,
• 160-200 g sugar,
• 30 g salt,
• 1 glass of 9% vinegar,
• One teaspoon of black pepper, cloves, mustard seed,
• A piece of cinnamon
• 0.5 teaspoon of celery seeds.

Wash the tomatoes, cut them, put them in enamel dishes. Onion peel and chop, add to the tomatoes and steam everything under the lid. Cool the mass, rub through a fine metal sieve and cook again until the volume is reduced by half. Place dry spices in ketchup in a gauze bag. At the end of cooking, add salt, sugar, vinegar, then simmer for 5 minutes, no more. It is better to pour the finished ketchup into bottles and seal them immediately.

Ketchup with horseradish

• 2 kg ripe tomatoes,
• 1 tbsp. spoon of salt,
• 2 medium sized onions
• 2 tbsp. spoons of wine vinegar,
• 2 tbsp. spoons of red wine,
• 100 g sugar,
• 1 teaspoon each of ground ginger, cloves and pepper,
• 1 tbsp. l. grated horseradish.

Wash the tomatoes, remove the base of the stalks, peel and chop the onion. Cook the tomatoes and onions for 15-20 minutes, then pass through a sieve. Add vinegar, wine, sugar and seasonings and simmer for about 1 hour. Pour into bottles or jars and close.

Sometimes it happens that the refrigerator runs out of ketchup, but you really want to serve it with cooked food. meat dish this aromatic tomato sauce. There is a solution - create it yourself at home from tomato juice in literally 5 minutes. Moreover, you can add your favorite seasonings and spices to the sauce, making it as close as possible to the taste of which you liked! I use fresh garlic, bay leaf, salt and ground pepper as my family doesn't like the flavor of onions, but you are free to lightly fry the finely chopped onions first. small quantity vegetable oil, and then add tomato juice with spices and starch diluted in it. You can use dried garlic instead of fresh garlic, etc.

Homemade tomato juice ketchup can be stored in the refrigerator for at least 4-5 days. It can be served not only with meat or sausage dishes, but also with boiled legumes: beans, peas, chickpeas, etc. You can use homemade or store-bought juice to make the sauce.

So get ready necessary ingredients and let's start cooking!

Pour the tomato juice into a cauldron or ladle with a non-stick bottom, add it there bay leaves, salt and ground black pepper to taste.

Peel two cloves of garlic, rinse them and press them into a container.

Add potato starch. You need to add this ingredient to cold tomato juice, because it will form lumps in hot liquid! At this stage, you can add other spices, herbs, and seasonings. Remember that potato starch is more viscous than corn starch, so if using corn starch, increase the amount slightly.

Thoroughly stir the starch into the juice using a whisk.

Place the container on the stove, turning on the minimum heat, and bring almost to a boil, stirring constantly, but under no circumstances boil! Once the sauce thickens, turn off the heat. Taste the ketchup. If it is sour, then add a little granulated sugar, if unsalted, add salt, etc. Cool.