Today, the basis of almost any store-bought ketchup is concentrated tomato paste. Tomatoes (fruits with fleshy pulp and low moisture content) are ground, boiled for a long time to remove excess liquid and get a thick product. Then they are packed and sent to specialized factories where ketchup is produced. Some manufacturers sin by adding modified starch and other thickeners, chemical stabilizers for greater density.
spice extracts- they are obtained from herbs, chili peppers and vegetables. The extraction method is similar to the production of perfumes, so factories try to achieve the same taste regardless of the batch of product (so that the taste is the same in each pack). At home, of course, it is better and healthier to use natural spices and fresh vegetables from the garden. So you will be 100% sure that it does not contain any flavors or dyes!
Salt, sugar- they give the sauce the right taste balance, and in combination with vinegar they play the role of a preservative, that is, they are responsible for the safety of the product. Ideally, use regular table salt (non-iodized) and white sugar. But again, in the composition you can often find glucose-fructose syrup or a sweetener such as saccharin.
Vinegar- acid regulates the taste balance and prolongs the shelf life of the product. Many manufacturers do not use naturally fermented vinegar, but chemically synthesized vinegar and lactic acid.
Water- it is added in production to dilute tomato paste to the desired consistency. For a homemade product, water is not required if you cook from natural tomatoes, but on the contrary, it will need to be evaporated until the desired density is reached.
Now that you know what ketchup is made of, let's get down to business - choose the recipe you like and cook the most delicious tomato sauce from natural products, so that you can eat it without fear for your health and feel free to give it to children!
Tomato ketchup for the winter - step by step photos
Homemade tomato ketchup is similar to store-bought ketchup both in taste and texture. This is a classic universal sauce, without pronounced spiciness, sweetish, with a delicate aroma of spices. It is suitable for any dish: barbecue, vegetables, pasta, etc. You can cook for one meal, immediately to the table or roll up a couple of jars of fragrant ketchup for the winter.
Total time: 120 minutes | Cooking time: 90 minutes
Yield: 2 l | Calories: 34.14
Ingredients
- tomatoes - 4 kg
- onions - 2 pcs. (130 g)
- garlic - 3 teeth (15 g)
- sugar - 100-150 g
- salt - 2 tbsp. l. or to taste
- vinegar 9% - 50-70 g
- red ground pepper - 0.5 tsp.
- ground black pepper - 0.5 tsp.
- ground cinnamon - 0.5 tsp.
- cloves - 3 pcs.
Cooking
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Rinse tomatoes, drain excess water. Cut large fruits in half so that they pass into the bell of the meat grinder. If there are any spoiled places, then cut them off along the way. Peel onions and garlic.
Pass all prepared vegetables through a meat grinder with a large grate. The electric meat grinder can complete the task in 5 minutes. You will end up with a full 5 liter pot (choose a wide one so that the moisture boils away quickly).
Put the pot on the fire and wait until it boils. Cook for 1 hour with a slight gurgle - without a lid, so that the moisture leaves, stir from time to time. It is not necessary to remove the foam, it will boil off on its own. During this time, the color of the tomato puree should become darker, and the skins should boil down, give their taste to the liquid.
Grind the slightly cooled puree through a fine metal sieve - in small portions, helping yourself with a spoon. Throw away the cake (seeds and peel), the waste should be no more than a glass. Try to grind efficiently so that as much of the thick as possible remains in the pan, then the ketchup will turn out thick, and not liquid, like water.
Return the saucepan with the resulting vegetable juice back to the fire. Cook for another 1 hour, without a lid, at a low boil, stirring from time to time so as not to burn. Ketchup should be reduced to about half its original volume (if you want to get an even thicker product, then boil even longer).
Add sugar, salt, and spices: cinnamon, red and black pepper, cloves (then you will need to throw away the umbrellas, so you can wrap them in a gauze bag if you don’t want to catch them later). Cook for 20 minutes, stirring.
Pour in 9% table vinegar - in small portions, the amount is determined depending on the degree of sweetness of the tomatoes to taste (you may need to add more sugar). After the vinegar has been poured, boil the ketchup for no longer than 10 minutes. Throw away the cloves. Pour hot ketchup into sterilized containers, roll up immediately.
Turn the workpiece upside down and leave it in this position until it cools.
Store homemade preserves in a cool place.
Ketchup without vinegar
This is a very simple no-vinegar tomato sauce recipe that is easy to make at home. There are no preservatives in the composition, and the safety of the workpiece is ensured by lemon juice and sterilization. Such a product is suitable for people on a diet and those who adhere to proper nutrition and it can also be given even to small children.
- pureed tomatoes - 500 ml
- onion - 40 g
- garlic - 1-2 teeth.
- salt - 1/2 tsp.
- sugar - 2 tbsp. l.
- sweet peas - 1 pc.
- cloves - 1-2 buds
- ground black pepper - 1/3 tsp.
- ground cinnamon - 1 chip.
- lemon juice - 1 tbsp. l.
Grind tomatoes, onions and garlic through a meat grinder (you can first scald the tomatoes and remove the skin, but this is optional) to get 500 ml of tomato pulp. Add all the listed spices. Cook for 30 minutes. After half an hour, pour salt, sugar and squeeze lemon juice. Boil for another 5 minutes. Ketchup is ready! It remains to take out the cloves and allspice, cool and you can immediately serve.
The sauce can be stored for up to 7 days (in a clean container in the refrigerator). If you want to prepare ketchup without vinegar for the winter, then pour it into jars. Immerse in a pot of hot water and sterilize for 15 minutes, roll up turnkey, turn over the preservation, wrap and store after cooling.
Tomato ketchup for the winter with apples
The sauce with tomatoes and apples is thick thanks to the pectin found in the fruit. For cooking, it is better to take sweet and sour apples (for example, Semerenko). It is puree-like in consistency, with a light fruity aroma and a barely noticeable sourness.
- apples - 300 g
- tomatoes - 1 kg
- spicy pepper- 1 PC. optional
- garlic - 1 tooth.
- a mixture of ground peppers - 1/3 tsp.
- sugar - 2-3 tbsp. l.
- salt - 1 tbsp. l. or to taste
- parsley and dill - optional
Wash the tomatoes, make an incision on top with a “cross”, scald with hot water for 5 minutes, and then peel off the upper skin. Peel the core of the apples. Skip the apples along with the tomatoes through a meat grinder. Pour the resulting puree into a saucepan, add salt and sugar, cook for half an hour, stirring occasionally. Punch with an immersion blender - the mass will become puree. Add a little chopped greens and garlic, a mixture of peppers and boil for 10 minutes. Pour into jars (sterilized), twist, turn over and sue under a thick blanket. Store in a cool pantry.
Tomato and bell pepper ketchup
A simple recipe for thick homemade ketchup with bell peppers and onions. It has a richer and spicier flavor than classic sauce, sharpness is present. Ideal for barbecues!
- tomatoes - 500 g
- red bell pepper– 500 g
- sugar - 20 g
- salt - 12 g
- vegetable oil– 30 ml
- onion - 30 g
- garlic - 3-4 teeth.
- hot ground pepper - to taste
Peel all the vegetables (peel the skin from the tomatoes, if desired), cut into medium cubes. Heat oil in a saucepan or heavy bottomed pan, sauté the onion. Add cubes of tomatoes and peppers, simmer until soft, 10-15 minutes. Punch with an immersion blender, adding garlic. Return the puree back to the fire, add salt, sugar and hot pepper, cook for 7-8 minutes. Pour into clean jars and sterilize in a saucepan with water - 15 minutes. After roll up, cover with a "fur coat", leave upside down until cool.
How to make ketchup from tomato paste
A delicious sauce can be prepared without even having fresh tomatoes in the bins. You will need a thick, ready-made tomato paste without additives - you will add them all yourself. This sauce is prepared to be eaten immediately. But if you want to cook it not at once, but to make more servings, then store it in this case in the refrigerator.
- tomato paste - 200 g
- onions - 0.5 pcs.
- allspice peas - 2 pcs.
- red pepper - 0.5 pod
- garlic - 1 tooth.
- flower honey - 1 tsp
- vegetable oil - 1-2 tbsp. l.
- balsamic vinegar - 1 tbsp. l.
- salt - to taste
Chop the onion into cubes, chop the garlic with a knife. Heat oil in a frying pan and fry them until softened. Add chili pepper (amount to taste), tomato paste, balsamic vinegar, honey, and pepper, pounded in a mortar. Simmer for 25 minutes, stirring all the time, season with salt to taste. Blend with an immersion blender until smooth. Cool down and serve.
Ketchup makes many dishes tastier by adding juiciness and brightness, so why not make your own ketchup for the winter instead of buying it in the store? It's simple and very fast, and delicious food with homemade ketchup will delight you and your loved ones for more than one month. In addition, everything that is made with your own hands, of course, turns out to be more tasty and healthy. Do you agree? Then let's get started!
The most important ingredient in ketchup is, of course, tomatoes. In this regard, it is logical to assume that the taste of the final dish directly depends on their quality. Choose ripe red tomatoes of any size without defects for making ketchup, while the fruits can be both dense and soft to the touch. It is very important that the tomatoes are fleshy and not watery - thanks to this, you will get rich in taste ketchup for the winter with a thick consistency. Unripe watery tomatoes will release a lot of juice, which will evaporate when boiled, leaving you with a minimal amount of valuable pulp. Of course, ketchup made from homemade tomatoes comes out especially tasty.
Tomatoes in ketchup can be supplemented with onions, bell peppers, hot pepper chili, garlic, as well as apples and plums. The latter should not be surprising - fruits not only give ketchup a pleasant flavor, but also make it thicker. Adding hot peppers and garlic to ketchup allows you to adjust the spiciness of the product, while spices such as allspice, cloves and cinnamon help to make ketchup more spicy and aromatic.
Ketchup for the winter, prepared according to the recipe, can be a very healthy product. Tomatoes are rich in antioxidants, and a special place among them is occupied by the pigment lycopene, which gives vegetables their characteristic red color. Lycopene has a beneficial effect on the health of the cardiovascular system and prevents the formation of tumors. In addition, the phytoncides contained in tomatoes have antibacterial and anti-inflammatory properties, and pectin substances reduce blood pressure and cholesterol levels. Eating tomatoes also stimulates the synthesis of serotonin, which improves mood. However, only the red color of the fruits raises the mood, because they look so bright, appetizing and cheerful, don't they?
There are a lot of ways to prepare ketchup for the winter, but they all consist in long-term cooking of tomatoes to evaporate the liquid from them and thicken the pulp. The cooking process itself is extremely simple, you just need to be patient. It is most convenient to prepare ketchup for the winter in jars of small volume, since it is stored in a sealed form for about a year, while in an open form - no more than 2-3 weeks in the refrigerator. However, you can rest assured that homemade ketchup will be eaten very quickly - such yummy does not last long.
Ketchup for the winter is able to make a large number of dishes amazingly tasty - pasta, fried or baked meat, shish kebab, fried potatoes, pizza and more. So, while vegetable season is in full swing, let's prepare for the cold and stock up on homemade ketchup!
Ketchup for the winter "Lick your fingers"
Ingredients:
2.5 kg of tomatoes,
1 medium onion
100 g sugar
15 g salt
100 ml of 9% vinegar,
3-4 cloves,
1/2 teaspoon coriander seeds
1/2 teaspoon ground cloves.
Cooking:
Put the sliced tomatoes and diced onion into a saucepan and simmer, covered, for about 15 minutes, until the vegetables are soft and the juice is released. After that, the resulting mass should be carefully rubbed through a sieve to get a homogeneous puree. Put the mass in a saucepan, bring to a boil and cook over low heat without a lid until the mass is reduced by half. Place the cloves and coriander seeds in several layers of cheesecloth and tie in a knot. Put in the tomato mass along with black pepper and cinnamon. Add sugar, salt and vinegar. Mix and cook for 5-7 minutes. During this time, the ketchup should thicken. Remove gauze with spices and put ketchup in sterilized jars. Roll up jars with sterilized lids, turn upside down, wrap in a blanket and let cool. After that, the ketchup can be put away for storage. From the indicated amount of ingredients, about 1.2 liters of ketchup is obtained.
Spicy ketchup with garlic for the winter
Ingredients:
3 kg of tomatoes,
10-12 garlic cloves
10 black peppercorns,
10 peas of allspice,
5 cloves,
1-2 pinches ground cinnamon
3 tablespoons of 9% vinegar,
5 tablespoons of sugar
1 tablespoon of salt.
Cooking:
Cut the tomatoes into pieces. Pass through a meat grinder or grind with a blender. Pour the resulting mass into a saucepan with a thick bottom, bring to a boil and cook over low heat for about 1 hour, stirring occasionally. The cooking time of ketchup depends on its desired density. To get a thick ketchup, the tomato mass must be boiled down to half of the original volume. Rub the resulting mass through a sieve and put back into the pan. Add the garlic passed through the press, salt, sugar, vinegar, cinnamon, as well as pepper and cloves, placed for convenience in a piece of gauze. Bring to a boil and cook for about 20 minutes, then remove the gauze with spices. Pour ketchup into sterilized jars and seal tightly.
Ketchup with bell peppers and onions for the winter
Ingredients:
3 kg of tomatoes,
4 bell peppers
3 large onions
1 small head of garlic,
1/2 cup 9% vinegar
1/2 cup sugar
12 black peppercorns,
3-4 peas of allspice,
4 cloves,
1 tablespoon salt
1/2 teaspoon ground nutmeg.
Cooking:
Coarsely chop the tomatoes and bell pepper and place in a saucepan. Add minced garlic and salt. Cover and simmer for about 2-3 hours, stirring occasionally. During this time, the vegetable mass should be boiled down by 2.5-3 times. It must be pureed with a blender until a homogeneous consistency is obtained. Grind peppercorns together with cloves using a coffee grinder or mortar. Add to tomato mass along with cinnamon, nutmeg, sugar and salt. Stir and cook for about 30 minutes. 5 minutes before readiness, pour in the vinegar. Arrange ketchup in sterilized jars, filling them to the very top, and roll up. Turned upside down and wrapped in a blanket, let the jars cool for a day. Remove ketchup for storage in a cool dark place.
Tomato ketchup "With a spark" for the winter
Ingredients:
1 kg of tomatoes,
1 hot chili pepper
3-4 garlic cloves,
1 teaspoon mustard
1/2 teaspoon ground cinnamon
3 teaspoons of sugar
1 teaspoon salt
8 black peppercorns,
5 peas of allspice,
1/2 teaspoon 9% vinegar.
Cooking:
Coarsely chop the tomatoes, put in a saucepan and boil for 10-15 minutes. Pass the resulting mass through a meat grinder or grind with a blender. After that, it is necessary to remove the skin and seeds from the mixture by rubbing it through a sieve. Put the tomato base back into the pot, bring to a boil and cook for 20 minutes. Add finely chopped hot pepper, garlic, mustard, sugar, salt, cinnamon, passed through a press, as well as pepper and cloves, placed in gauze. Boil for 10 minutes and remove the gauze with spices. Pour ketchup into sterilized jars, add vinegar and roll up with sterilized lids. Turn the jars upside down and let cool under the covers.
Ketchup from tomatoes and apples for the winter
Ingredients:
2 kg of tomatoes,
250 g onions,
250 g sweet and sour apples,
1/2 cup sugar
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
4-5 cloves,
1/2 cup 6% vinegar.
Cooking:
Coarsely chop the tomatoes and onion. Remove core from apples, leave skin on. Grind all the ingredients with a blender or meat grinder. Pour into a saucepan and bring to a boil. Cover and simmer for about 1 hour, stirring the mass every 10-15 minutes. Remove the lid and cook for another 30 to 45 minutes until most of the liquid has evaporated. Rub the resulting mass through a sieve and put back into the pan. Add spices (it is better to put the cloves in a piece of gauze, so that later it would be more convenient to remove it), sugar, salt and vinegar. Bring to a boil and cook for another 5-7 minutes, then fill the sterilized jars with ketchup and seal tightly. According to this recipe, you will get about 1.5 liters of ketchup.
Tomato ketchup with zucchini
Ingredients:
800 g zucchini,
5 tomatoes,
2 bulbs
1 tablespoon starch
5-7 garlic cloves,
7-10 black peppercorns
1 teaspoon salt (heaping)
1/2 teaspoon 70% vinegar
parsley or cilantro to taste.
Cooking:
Cut the skin off the zucchini and remove the seeds. Grind tomatoes, onions, garlic and half the zucchini with a meat grinder or blender. Put in a saucepan, bring to a boil, add finely chopped greens, salt and ground black pepper in a coffee grinder or mortar. Cook for about 45 minutes over low heat. Meanwhile, cut half of the remaining zucchini into cubes and boil in salted water until soft. Rub the tomato mass through a sieve and put the mixture back into the pan. Add boiled zucchini. Bring the sauce to a boil and remove from the stove. Add starch and mix well to thicken the ketchup. Add vinegar diluted with a tablespoon of hot water. Stir, pour ketchup into jars and roll up.
Ketchup from tomatoes and plums for the winter
Ingredients:
2 kg of tomatoes,
800 g plums,
2 bulbs
1 head of garlic
150 g sugar
40 ml apple cider vinegar
1 tablespoon salt
1 tablespoon dried herb mixture (to taste)
1 teaspoon ground pepper mixture
1/2 teaspoon ground chili pepper (or to taste)
Cooking:
Remove pits from plums. Make cruciform cuts on the tomatoes, pour boiling water for a few minutes, then remove the skin. Grind the tomatoes, plums and onions in a puree with a blender. Put the mixture in a saucepan, bring to a boil and simmer for about 1 hour, so that the initial mass is reduced in volume by three times. Add chopped garlic, salt, sugar and spices. Stir and cook for about an hour more, stirring occasionally. The mass should thicken well. If you want to get ketchup of a homogeneous consistency, at this stage the mass can be crushed with a blender, after which the sauce must be brought to a boil. Pour vinegar into the ketchup and boil for another 10 minutes, then put the ketchup in jars and roll up.
From the indicated amount of ingredients, you will get approximately 800 ml of ketchup.
If there are a lot of tomatoes, then they can be processed and stored. How to make delicious homemade ketchup for the winter, read and see below.
Ketchup recipe homemade thick and tasty for the winter
Without ketchup, it is impossible to eat a sausage or cutlet. But what could be better than natural ketchup? Only handmade ketchup.
For ketchup, you need ripe, fleshy tomatoes. You can use crumpled fruits for processing, but not rotten or moldy.
homemade ketchup recipe
Ingredients:
- 3 kg tomatoes
- 0.5 kg apples
- 250 gr. onion
- 1.5 st. l. salt
- 1.5 st. Sahara
- 1 tsp ground red pepper
- 1 tsp ground black pepper
- 50 ml apple cider vinegar
Cooking method:
1. Wash the tomatoes.
2. Cut clean tomatoes into slices.
3. Wash and peel apples.
4. Grate apples on a medium grater.
5. Peel and cut the onion into cubes.
6. Put the tomatoes, onions and apples into a large saucepan.
7. Stew the tomato and vegetable mass for about 1 hour.
8. Wipe the hot mass through a sieve so that the tomato seeds remain and everything else becomes monotonous.
9. Season the tomato mass with peppers, sugar, salt and vinegar.
10. Put the pan with the tomato mass over medium heat and bring to a boil. Boil ketchup for about 5 minutes.
11. Sterilize jars and lids.
12. Arrange the ketchup in jars and immediately roll up the lids.
13. Turn the jars upside down and wrap them for about a day until they cool completely.
Store ketchup in a cool place.
Cooking Tips:
- homemade ketchup can be used as a sauce for pasta or for stewing cabbage rolls;
- a more familiar taste of ketchup will give a mixture of ground cloves, coriander and cardamom;
- greens or garlic can be added to ketchup, garlic goes especially well with basil;
- a little lemon zest gives ketchup an unusual freshness and sharpness.
Bon appetit!
See the video recipe for more details.
video recipe "Homemade ketchup for the winter "Tomato""
Cook with pleasure and be healthy!
Always your Alena Tereshina.
Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Nevertheless, thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, it’s quite difficult for me to stop using it. Therefore, while the season of fresh vegetables is in full swing, I suggest preparing homemade tomato ketchup for the winter. You will lick your fingers - it turns out so tasty. In a corked form, the seasoning is stored for more than 1 year, but open - it is advisable to eat no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But do not worry, a half-liter jar "disappears" in a few days.
The easiest and most delicious homemade ketchup for the future
Meat, potatoes, pizza, and even a piece of ordinary bread with this sauce is much tastier! Try it! I guarantee you will lick your fingers and ask for more. Fresh tomatoes + classic spices = excellent results.
Thank you so much for the recipe mom Larissa!
Ingredients:
Output: about 1.25 liters of finished sauce.
How to prepare delicious homemade tomato ketchup for the winter (you will lick your fingers):
To make a lot of thick sauce, use only well-ripened, fleshy, non-watery tomatoes. From unripe, only a large amount of juice will be obtained, which will evaporate during cooking. And the finished ketchup will come out quite a bit. Cut the tomatoes into small pieces. Place in a bowl (large saucepan). Clean the onion. Chop into a small cube. Put in tomato slices, mix. Cover with a lid. | 
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Put on a small fire. Simmer until soft (about 15 minutes). Vegetables will immediately let the juice out, so they will not burn. | 
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To bring the tomato base to homogeneity, use a metal sieve. Rub soft vegetables through it. A smooth puree without pits and skins will come out. Wipe as thoroughly as possible - more pulp will be in the bowl. | 
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Pour the vegetable mass back into the bowl (stewpan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup is reduced by 2-2.5 times. | 
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Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on a cheesecloth folded several times. Tie the ends, make a bag. Dip in boiling puree. Spices will give off their flavor, but it will be quite easy to extract them from the finished product. | 
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Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will thicken even more. After the specified time, remove the bag of spices. | 
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Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until the winter itself and for current use. Ordinary liter (half-liter) jars are also suitable. Sterilize jars (bottles). Boil the lids. Lay out the hot stock. Roll up. Turn over, check if the preservation is leaking. In this position, wrap the jars. | 
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After cooling, hide in a dark pantry, cellar for the winter. Store opened ketchup in the refrigerator. But after opening it is desirable to eat within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than store-bought products. | 
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We prepare fragrant ketchup from tomatoes and apples for the winter
It is difficult to imagine a combination of apples and tomatoes in their raw form. But in this sauce they perfectly "get along". Apples are responsible not only for the taste, but also for the excellent thick consistency. I advise you to try.
Required products:
Output: about 1.5 liters of workpiece.
Plan for making ketchup from tomatoes and apples, harvesting for the future (for the winter):
Tomatoes must be ripe, soft, tasty. It is advisable to take apples with sourness, then the seasoning will turn out to be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut the rough part off the tomatoes. Cut into slices. Remove seeds and stems from apples. The skin does not need to be removed. It contains pectin, a natural thickener that will allow you to get the perfect consistency in a short time. | 
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Grind all chopped components with a blender (meat grinder). Is the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft, easily rubbed through a sieve. | 
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Pour into a deep heatproof container. Put on medium heat. Reduce heat after boiling. Cook covered, stirring every 10-15 minutes, about 1 hour. | 
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Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away. | 
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The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade tomato and apple ketchup turns out to be very appetizing, you just lick your fingers. Having tried a spoon, I decided that it should be prepared for the winter not in jars, but in buckets. Return the grated sauce to the cooking pot. | 
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Add sugar, salt, vinegar, ground pepper. Grinding peas is desirable personally. What is sold in bags contains a lot of small debris and does not have a special aroma. Also put in spices that make the usual red tomato sauce a real ketchup. It's cloves and cinnamon. You can put a whole cloves, and at the end of cooking, remove. Otherwise, the flavor will be too concentrated. Or take just 2-3 cloves and grind with pepper. Stir. Cook after boiling for another 5-7 minutes, until you achieve the desired consistency. If desired, put other seasonings - hot pepper, coriander. | 
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Wash jars (bottles). Sterilize or pour several times with boiling water. Place on a kitchen towel to drain the water. Fill the container. Roll up with sterile dry caps. Cool upside down under an unnecessary blanket. | 
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After cooling, hide for storage in the cellar, pantry, refrigerator. You open a jar of such real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste - you will swing - you don’t just want to lick your fingers, but also bite off your tongue from pleasure. | 
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Spicy thick ketchup with garlic
It is difficult to resist licking your fingers when you have a whole jar of delicious homemade sauce with a pleasant, spicy, spicy taste in front of you. The bell pepper adds a special note, the garlic adds a slight spiciness, and the Provence herbs add a Mediterranean flavor.
Would need:
Output: about 1.75-2 liters.
How to cook:
Rubbing sauce components through a sieve is not an easy or pleasant task. Especially when you plan to prepare a large amount of conservation. Is there a special attachment for a food processor? You are very lucky. I don’t have such a nozzle, so I decided to make it easier for myself and conduct an experiment. The tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled off the skin. Wiping the pulp of tomatoes is faster and easier. The sauce thickened, by the way, well. To separate the pulp from the skin, blanch the vegetables. Make a criss-cross cut. Drop into boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin can be easily removed. Cut the tomatoes into large slices. | 
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I also decided to clean the bell pepper from the film. Therefore, I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Put it in a baking bag. Send to the oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in microwave oven(900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Let the pods cool down a bit. Remove stems and seeds. Remove the skin. Cut randomly. | 
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I used sweet lettuce. But the usual, yellow, white is also suitable. Clean the bulbs. Divide each into 4-8 parts. | 
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Grind the ingredients with a blender or meat grinder. | 
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For cooking, use dishes with a thick bottom so that the mass does not burn. Send it to the stove, over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is boiled down to classic density. | 
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Remove the seeds by rubbing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help achieve a perfectly smooth consistency. Additionally, use it after grinding (optional). | 
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Put the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush with a press). Stir. Cook for another 5-7 minutes after boiling. | 
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Arrange in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, lids. Place the ketchup containers on top of the lids to see if it's leaking. After checking, wrap the workpiece with an unnecessary blanket. Remove the cooled sauce in a dark cool place (refrigerator, cellar, pantry). | 
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But you can enjoy it right away, without waiting for winter. Ketchup comes out fragrant, spicy due to the use of ripe tomato fruits, fresh garlic, provencal herbs. The shelf life of closed preservation is more than 1 year. I advise you to prepare a lot of it - it disappears very quickly. | 
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Appetizing, natural homemade preparations! Happy, successful results!
Ketchup is bliss… You can literally eat anything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy real tomato sauce with spices and seasonings, more and more starch, dyes, and preservatives ... There is only one way out - to cook ketchup yourself. Only in this way will you know exactly what is in your ketchup, and you will cook it according to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you won’t get by with a couple of jars.
The classic tomato sauce-ketchup, described in the 1969 issue of Home Economics, consists of tomatoes, salt, sugar, vinegar, and spices. It is, so to speak, basic recipe, because now there is a huge number of its modifications, designed for every taste.
Ingredients:
3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a knife of hot red pepper.
Cooking:
Finely chop the tomatoes, put in a saucepan, put on fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.
Ingredients:
6.5 kg of tomatoes,
10 g garlic
300 g onion
450 g sugar
100 g salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.
Cooking:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.
Ingredients:
3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns
3-4 juniper berries,
salt.
Cooking:
Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then decompose hot into sterilized jars and cork.
Ingredients:
5 kg of tomatoes,
1 cup chopped onion
150-200 g of sugar,
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
piece of cinnamon,
½ tsp ground celery seeds.
Cooking:
Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.
Ingredients:
3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 tbsp with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne or chili pepper.
Cooking:
Grind tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.
Ingredients:
500 g tomatoes,
500 g onion
1 kg of multi-colored sweet pepper,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.
Cooking:
Grind tomatoes, onions, sweet and hot (together with seeds) peppers (meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to a minimum and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired thickness, stirring constantly. Arrange hot in sterilized jars, roll up.
Homemade ketchups are made not only from tomatoes, but apples, herbs, plums, sweet bell peppers are added to them... All this makes it possible to prepare a wonderful sauce for a variety of dishes.
Ketchup with apples
Ingredients for a 300 gram jar:
10 large fleshy tomatoes,
4 sweet apples
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar,
3 large cloves of garlic.
Cooking:
Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on a slow fire and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately arrange in sterilized jars. Roll up.
Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 tbsp ground black pepper,
1 tbsp dry mustard,
salt to taste.
Cooking:
Grind all the ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.
Ingredients:
5 kg of tomatoes,
10 sweet feathers 
tsev,
10 bulbs
2.5 cups of sugar
2.5 tbsp salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili pepper,
½ tsp ground paprika,
½ tsp ginger,
1 tbsp starch (if necessary).
Cooking:
Cut vegetables into large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to a minimum and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and boil to the desired density over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cold place.
Ingredients:
5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp salt,
300 g sugar
100-150 ml 9% vinegar,
½ tsp ground red pepper,
a little cinnamon
greenery.
Cooking:
Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Bell pepper peel, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.
Ingredients:
2 kg of tomatoes,
2 large onions
100 g sugar
1 tbsp salt,
1 tsp ground black pepper,
1 tsp ground ginger,
1 tsp ground cloves,
2 tbsp dry red wine
1 tbsp fresh grated horseradish
2 tbsp wine vinegar.
Cooking:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.
Ingredients:
2 kg of tomatoes,
1 kg plums,
500 g onion
1 head of garlic
1 tsp black pepper
1 tsp red pepper,
salt, sugar to taste.
Cooking:
Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.
As you can see, homemade ketchups can be prepared most different ways. Good luck preparing!
Larisa Shuftaykina
