Homemade tomato ketchup quickly. Homemade tomato ketchup for the winter, you'll lick your fingers! The most delicious recipe for making tomato ketchup with mustard

Preparing ketchup for the winter is very important, because it will allow you to do without store-bought sauce, practically until the new harvest.

How to make a substitute for store-bought ketchup. Today I will show that preparing ketchup for the winter is a very simple task and can be done by anyone, even a young housewife. But homemade ketchup for the winter is no match for store-bought ketchup both in taste and in terms of health benefits.

Ketchup came to replace tomato sauce 20-25 years ago. If earlier it was a novelty that seemed to “bring us closer” to the Western way of life, then after eating it, many realized that the store-bought one was not as good as was commonly believed. A little later, housewives realized that preparing ketchup for the winter is a simple matter, but the product turns out much tastier and healthier - it contains a minimum of preservatives and no dyes at all.

Having prepared homemade ketchup for the winter with your own hands, you will know for sure that it contains only what you intended - no starches. Homemade ketchups have only one drawback - they are so tasty that they run out quickly, so I advise you to prepare more - your family will appreciate the effort in winter.

Homemade ketchup for the winter - what you need

Ketchup Classic

Ingredients:

Tomatoes – 3 kg.
Sugar – 150 g.
Vinegar 6 percent – ​​80 g.
Salt, preferably non-iodized – 25 g.
Cloves – 20 buds.
Peppercorns – 20 pcs.
Garlic – 1-2 cloves.
Cinnamon – 1/3 teaspoon.
Hot red pepper - on the tip of a knife, maybe a little more if you like it spicy.

Preparing ketchup:

Wash the tomatoes, remove the stems and chop finely.

Place on the fire; when it boils, reduce the heat, cover with a lid and simmer until the volume is reduced by a third.
Then add sugar, cook for another 5-10 minutes, stirring, add salt, let simmer for 2-3 minutes, add spices and keep on fire for another 10 minutes.
Remove, cool slightly so as not to burn yourself, rub everything through a sieve or fine colander.
Put the resulting puree back on the fire, bring to a boil, add vinegar and turn off.
Place everything in sterilized jars and roll up the lids.

Spicy ketchup

Ingredients:

Tomatoes – 6 kg
Garlic – 8-10 cloves.
Onion – 2-3 medium heads.
Sugar – 2 full glasses.
Salt – ½ cup.
Mustard – ½ tsp.
Cinnamon – ¼ tsp.
6 pieces each of cloves, black peppercorns, sweet peas.
Vinegar 9% – 350 ml.

Preparation:

Blanch the tomatoes - cut them crosswise and dip them in boiling water for a minute, and then in cold water, after which the peels can be easily removed.
Chop the tomatoes and grind in a blender. Add onions and garlic there.
Grind the spices. You can do this in a coffee grinder, but it’s better in a mortar - it’s better to preserve the aroma.
Add spices to the tomato puree, add sugar and salt, and put on fire.
When it boils, reduce the heat and simmer until the mass is reduced by half. Add vinegar, let it boil, then roll it hot into sterilized jars.

Homemade ketchup for the winter - spicy

Ingredients:

Tomatoes – 3 kg.
Onion – 0.5 kg.
Sugar – 2 cups.
Mustard – 2 tbsp. spoons.
Vinegar 9% – 2 cups.
Bay leaf – 3-4 pcs.
Black peppercorns – 5-6.
Juniper – 4-5 berries.
Salt – 2 tbsp. spoons.

Preparation - according to any of the above recipes. All ketchups are cooked approximately the same, the only difference is in the ingredients.

Simple ketchup for the winter

Ingredients:

Tomatoes – 5 kg.
Onion – 3 pcs.
Sugar – 1 glass.
Salt – 3 tbsp. spoons.
Vinegar 9% – glass.
Black peas – 1 tsp.
Cloves – 1 tsp.
Cinnamon – 1 tsp.
Celery seeds – ½ tsp.

Homemade ketchup for the winter with pepper

Recipe No. 1

Ingredients:

Tomatoes – 3 kg.
Garlic – 10-15 cloves.
Sugar – 1 glass.
Salt – 1 tbsp. heaped spoon.
Bell pepper – 10 pcs.
Hot pepper – 1-3 pods (to taste).

Preparation

It is also prepared by grinding tomatoes and peppers in a blender or passing through a meat grinder.

Recipe No. 2

Ingredients:

Tomatoes – 0.5 kg.
Onion – 0.5 kg.
Sweet pepper – 1 kg.
Hot pepper – 2 pods.
Garlic – 7-10 cloves.
Sunflower oil – ½ cup.
Sugar – ½ cup.
Salt – 1 tsp.
7 peas of black or allspice peas.

Preparation: vegetable oil is added to the cooking immediately, along with sugar and salt. Add vinegar at the end.

Recipe No. 3

Ingredients:

Tomatoes – 2 kg.
Bell pepper – 0.5 kg.
Onion – 0.5 kg.
Sugar – 1 glass.
Olive oil – 1 cup.
1 tablespoon each of dry mustard and ground black pepper.
Salt - to taste.

Choose which recipe you like best.

Information! You can also see how it is prepared.

Good luck with your preparations!

Most often, homemade ketchup is prepared for the winter, which is why vinegar is indicated in all recipes. The finished ketchup is poured over, rolled up and, after cooling, put in a cold place. But if you plan to eat the sauce in the near future, then you don’t need to add vinegar.

Ingredients

• 5 kg of ripe tomatoes;
• 1 kg of onions;
• 250 g sugar;
• 2 tablespoons salt;
• 1 teaspoon ground cinnamon;
• 1 teaspoon ground black pepper;
• 1 teaspoon paprika or ground red pepper;
• 1 teaspoon ground cloves;
• 50 ml vinegar 9% - optional.

Preparation

Cut the tomatoes into large slices, removing the core. Place in a saucepan and place over low heat. If after 10–15 minutes the tomatoes have not produced juice, add a little water. Stir and simmer the vegetables over medium heat for another 40–50 minutes.

Add coarsely chopped onion, bring to a boil and simmer over low heat for another 1.5–2 hours. All this time the mass should be bubbling a little.

Remove the pan from the heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Stir and grind the mixture until smooth. After this, you can strain the ketchup through a sieve if you want to get rid of the tomato seeds.

Place the pan on the stove again, bring to a boil and cook for another 1.5–2 hours. During this time, the ketchup will thicken. 10 minutes before the end of cooking, pour vinegar into the pan and stir.

Ingredients

• 4 kg of ripe tomatoes;
• 500 g sweet and sour apples;
• 250 g onions;
• 1½ tablespoons salt;
• 250 g sugar;
• 50 ml apple cider vinegar - optional;
• a pinch of ground black pepper;
• ½ teaspoon ground cinnamon.

Preparation

Pass the peeled tomatoes through a juicer or meat grinder. Pour into a saucepan and place over moderate heat. Cook for about 1.5 hours until the mixture thickens.

Add coarsely chopped peeled apples and chopped onions to the tomato puree. Bring the mixture to a boil, remove from heat and leave for 15–20 minutes to cool slightly.

Grind it with a blender until smooth. Place the pan back over moderate heat, add salt and sugar and stir. After boiling, add vinegar, black pepper and cinnamon and cook for another 5-10 minutes.

Ingredients

• 2 kg of ripe tomatoes;
• 1 kg of ripe plums;
• 250 g onions;
• 100 g garlic;
• ¼ bunch of parsley;
• 2 hot red peppers;
• 1½ tablespoons salt;
• 200 g sugar;
• ½ teaspoon pepper mixture;
• 2 bay leaves;
• 2 tablespoons vinegar 9% - optional.

Preparation

Remove the skins from the tomatoes, remove the pits from the plums and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, place over moderate heat and cook, stirring occasionally, for 2 hours.

Mince the garlic, parsley and pepper. If you want to make ketchup spicier, use 3 hot peppers.

Add the garlic mixture, salt, sugar, pepper mixture, bay leaves and vinegar to the tomato-plum puree. Stir and cook until thickened, about 40–50 minutes. After cooking, remove the bay leaves from the ketchup.

gotovka.info

Ingredients

• 3 kg of ripe tomatoes;
• 600 g;
• 500 g onions;
• ½ head of garlic;
• 1 tablespoon salt;
• ½ teaspoon ground cinnamon;
• 12 black peppercorns;
• 3 peas of allspice;
• 4 cloves;
• ½ teaspoon ground nutmeg;
• 100 ml vinegar 9% - optional;
• 150 g sugar.

Preparation

Cut the peeled tomatoes, peppers, onions and garlic into large slices. Place vegetables in a saucepan and add salt. Cook covered over moderate heat for about 3 hours, stirring occasionally. During this time, the mass will decrease by 2–3 times.

Remove the pan from the heat and puree the tomato mass with a blender until smooth. Grind cinnamon, black and allspice, cloves and nutmeg in a mortar or coffee grinder.

Add the spice mixture, vinegar and sugar to the pan and stir. Place the ketchup over medium heat and cook for another half hour.

And they completely forget about recipes for delicious homemade ketchup. We are sure that ketchup is on the nearest shelf in your refrigerator along with sour cream and runs out very quickly. This sauce, in different flavor variations, perfectly complements the taste of any, even the simplest food, and makes it bright.

So let's learn how to cook. This will only make it tastier, healthier and healthier. You can also make so much of it that it lasts all winter. After all, homemade ketchup, in addition to all its advantages, is perfectly stored. Here are oursbest ketchup recipes for the winter.

Let's start with the basics. Let's prepare the simplest version, the taste of which can subsequently be improved with additives to taste.

Tomato sauce “Classic”

Take three kilograms of the ripest tomatoes, 6 level tablespoons of sugar, 1 level tablespoon of salt, 5 tablespoons of 6% vinegar, 20 cloves, 25 black peppercorns, 1 clove of garlic, a pinch of cinnamon and Cayega pepper.

Chop the tomatoes into smaller pieces and cook them in a saucepan, without covering with a lid, until a third of the volume is lost. Now add sugar and simmer for 10 minutes, now salt - simmer for 3 minutes. Now it’s the turn of the spices – let them cook again for 10 minutes. Then pass the tomatoes through a sieve and cook all together until boiling. At the end, pour in the vinegar and quickly pour everything into prepared sterilized jars. Roll up the jars in your usual way.

Now let's start experimenting with the taste of our ketchup and find outhow to make tomato ketchupwith additional ingredients.

Here winter recipesfor those who have a craving for something spicy.

photo www.easytastyrecipe.com

1. Ketchup “With a spark”

We need tomatoes again - half a kilo, half a kilo of onions, a kilo of sweet pepper of any color, 2 fresh hot peppers, a third of a glass of vegetable oil, 200 ml. vinegar 9%, half a glass of sugar, a teaspoon of salt, 7 cloves of garlic, black and allspice.

Take tomatoes, peppers, onions and grind everything in a blender. Cook the resulting mixture, bring to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally. Chop the garlic and add to the tomato mass along with the remaining ingredients. Cook until it thickens, remembering to stir. Roll into sterilized jars.

Spicy ketchup, and even with vinegar, can affect the stomach. You will have to take care of yourself and limit yourself to such a delicacy. Let's try to cook something like thishomemade tomato ketchupto take care of your health and pamper yourself.

1. Ketchup “Smachny”

It's simple, take 3 kilograms of tomatoes, 10-15 cloves of garlic, a glass of sugar, a tablespoon of salt, 10 sweet peppers, 1-3 pods of hot pepper.

Grind tomatoes and peppers in a blender. Cook with sugar and salt until it starts to boil, and then simmer for half an hour over low heat. When 20 minutes have passed, add finely chopped garlic to the sauce. Finally, seal the ketchup into jars.

Here are a couple of recipesthe best ketchups with the best spices, not spicy.

photo en.petitchef.com

1. Ketchup “Spicy”

Again, we take only the ripest tomatoes - 6.5 kilograms, 2-3 large cloves of garlic, 3-4 medium onions, 450 grams of sugar, 4 tablespoons of salt, cinnamon on the tip of a teaspoon, half a teaspoon of mustard, 6 black and fragrant peppercorns, 6 cloves, 350 ml. vinegar 9%.

Make an X-shaped cut in the tomatoes, boil for 30 seconds, and then remove the skin. Chop, throw into a blender along with onions and garlic, as well as pre-chopped spices. Add 1/3 of the sugar and cook in the pan until the volume is reduced by half. Then add the remaining sugar and cook for another 10-15 minutes. Line of salt and vinegar. Cook again for 10 minutes. Done, you can put it in jars.

1. Ketchup “Spicy No. 2”

We need 5 kilograms of tomatoes, a dozen sweet peppers and onions, two and a half glasses of sugar, two and a half tablespoons of salt, a glass of vinegar 9%, 10 allspice and black peppercorns, 10 cloves, half a teaspoon of cinnamon, chili pepper , ground paprika, ground ginger.

Place the chopped vegetables in a saucepan. Add pepper and cloves. Cook until it boils, reduce heat and continue cooking for 1.5-2 hours. Rub the resulting mixture through a sieve, add salt, sugar, remaining spices and cook again until it thickens. If necessary, add starch diluted in cold water. Turn off the heat, pour in vinegar, and put the ketchup into jars.

1. Ketchup “Easy as Easy”

We will need 5 kilograms of tomatoes, 1 cup of chopped onions, a glass of sugar, a tablespoon of salt, a glass of 9% vinegar, a teaspoon of black peppercorns, a teaspoon of cloves, half a teaspoon of ground celery seeds, a piece of cinnamon.

We cut the tomatoes, combine with onions, soften under the lid over low heat, three through a sieve. We put it on the stove again. We put all the spices in a bag and put them in the sauce. Let everything cook until the sauce has reduced in volume by half. Add salt, sugar, wait another 5-7 minutes. We take out the spices and put the sauce into jars.

photo pickyourown.org

1. Ketchup "Don't bother"

Chop two kilograms of tomatoes, half a kilogram of sweet peppers, half a kilogram of onions and grind them in a blender. Transfer the resulting mass into a saucepan, add a glass of sugar, 200 ml of olive oil, a tablespoon of ground black pepper, a tablespoon of dry mustard and salt to taste. Keep on low heat for 2 hours. Place in sterilized jars.

1. Ketchup “With paprika”

Sliced ​​5 kg. tomatoes, half a kilo of sugar, 3 tablespoons of salt, 2 tablespoons of ground paprika, a teaspoon of khmeli-suneli, a teaspoon of ground allspice, a teaspoon of ground cloves, cook for 30 minutes from the moment of boiling. Pour in a glass of starch previously diluted in cold water and mix thoroughly. Now - a glass of apple cider vinegar. We wait for the mixture for 15 minutes, turn off the heat, and roll it into jars.

1. Ketchup “With horseradish”

You need 2 kilograms of tomatoes, 2 large onions, 4 tablespoons of sugar, a tablespoon of salt, one teaspoon each of ground black pepper, ground ginger, ground cloves, two tablespoons each of dry red wine and wine vinegar and one tablespoon of grated horseradish.

Remove the skin from the tomatoes, cut into cubes and chopped onions and cook, stirring, for 20 minutes. Pass through a sieve. Stir in sugar, salt, spices, wine, and leave on low heat for 1 hour, stirring occasionally. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Place hot into sterilized jars.

Usually for the winter we prepare apples, plums, and various berries in the form of compotes and jams. Why not add these ingredients to ketchup too?

photo www.jainrasoi.com

1. Ketchup “With juniper”

Chop 3 kilograms of tomatoes, chop half a kilogram of onions and boil everything together until soft. We wipe through a sieve. 300-400 ml. Heat a little vinegar 9%, add spices and berries, bring to a boil and pour into the sauce. Cook the ketchup until the volume is reduced by a third, add salt, sugar, and mustard. Cook for another 10 minutes and pour into jars.

1. Ketchup "Apple"

Chop 10 tomatoes and simmer covered until soft, then rub through a sieve. Do the same with 4 sweeter apples. Combine tomatoes and apples and cook until thick. Now add a teaspoon of ground black pepper, half a teaspoon of ground cinnamon, a teaspoon of nutmeg, half a teaspoon of salt and a teaspoon of honey. Cook again for 10 minutes. Add 2 tablespoons of 9% vinegar and 3 chopped garlic cloves. Simmer for another 5 minutes and pour into jars.

1. Ketchup “Tomato-plum”

Blanch 2 kilograms of tomatoes and rub through a sieve. Blanch the pitted plums and rub through a sieve. Combine with tomatoes, spices, chopped garlic and cook until the volume is reduced by a third. We close it in jars.

We hope that now your most delicious tomato preparations for the winter will be not only canned tomatoes, but also ketchup. Create, be surprised, be surprised!

photo healthyliving.natureloc.com

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The content of the article:
1. Homemade tomato ketchup recipe

Homemade tomato ketchup recipe

This is one of our first homemade ketchups. But despite the fact that we started with this recipe, it remains one of our favorites. We improved it a little, selected the amount of ingredients to suit our taste, and added it to our golden reserve of preparations. This is our children's favorite recipe.

• 10 kilograms of tomatoes
• 3 level tablespoons of salt
• 0.5 liters of chopped onion into a meat grinder
• 2 teaspoons chalked cinnamon
• 2 teaspoons cloves melena
• 2 cups sugar
• 2 tablespoons 9% vinegar

Preparing ketchup:

1. It is advisable to take tomatoes that are fleshy and ripe. Run them through a juicer and pour the juice into a large saucepan. We put it on fire. Do not use an enamel pan; the enamel may chip if exposed to temperature for a long time.

2. Peel the onion and grind it in a meat grinder. Add onion to tomato.

3. Add ground cloves to the tomato.

4. Add cinnamon.

5. Add sugar.

6. Add salt and vinegar. Mix everything well.

7. Bring to a boil, reduce heat and simmer for about 5 - 6 hours. We need the excess moisture to evaporate.

8. While the tomato juice was boiling, we prepared the lids and jars. We boiled the lids for several minutes. And the jars were sterilized.

We usually do this over a teapot.

9. Pour boiling ketchup into jars and roll up.

10. Let the ketchup cool and put it in the basement or pantry. This amount of ingredients makes 8 jars of ketchup. In general, the amount depends on the evaporation of water.

You can speed up the evaporation of water in several ways:

1. After boiling, set the pan aside. After cooling, or when the pulp has beaten off and settled, select the water and continue cooking. It’s not faster in terms of time, but it’s more economical in terms of gas (if you cook with gas).
2. The second method is to strain pure tomato juice from water. We did this through several layers of gauze (4 or more) or in a bag (sugar bag). It's better to strain in a bag. But you need to leave it for at least 3 - 4 hours. It’s also impossible to save time.

And for clarity, this same recipe is in video format.

Making ketchup at home video recipe

Homemade ketchup with apples for the winter

This recipe is a little different from classic ketchup. The taste is a little piquant and sour. But also very tasty.

• 2 kg. ripe red tomatoes
• 4 large apples
• 4 tbsp. spoons of apple cider vinegar
• 1 teaspoon salt
• 1/3 teaspoon ground black pepper
• 1 teaspoon cinnamon
• 3 tbsp. spoons of sugar

Preparing ketchup:

1. Prepare the tomatoes. We wash them and cut out the white core (if any) and cut off the “butts”.

2. Place in a pan in which we will cook. If the tomatoes are not juicy, you can add a few tablespoons of water to the bottom. We put it on fire.

3. Also wash the apples and cut them into pieces, removing the core.

4. Add apples to tomatoes and simmer over low heat. We need the apples and tomatoes to become soft. In time it is 30 - 60 minutes.

5. After this, take a sieve and grind the boiled tomatoes and apples. We do this using a whisk and an iron sieve. It’s easier to grind in portions. We should only have bones and skins left.

6. Pour the resulting sauce into a saucepan, add salt, sugar and spices.

7. Add apple cider vinegar and continue to evaporate the water over low heat. Stir the ketchup from time to time.

8. We evaporated for about 1 - 1.5 hours so that our ketchup thickened.

9. Pour into sterilized jars and close it. From the resulting ingredients you get two 0.5 liter jars of ketchup.

10. Let the ketchup cool and put it in the pantry. Or you can use it right away. It does not need to be infused; it is already completely ready for use.

It tastes a little different from the first recipe, the taste is a little sour. But it’s also very tasty, I would even say spicy.

This recipe will be unusual not only in taste, but also in color. We deliberately used all the vegetables of the same color. The onion, of course, does not repeat the color, but it does not affect the appearance of the finished product.

• 2.2 kg. tomatoes
• 400 grams of yellow pepper (one large pechina)
• 2 medium onions (about 200 gr.)
• 2 tbsp. spoons of sugar
• 1 teaspoon salt
• 1 tbsp. spoon of 9% vinegar (can be replaced with two spoons of apple cider vinegar)
• 5 pieces. black allspice
• 5 pieces. carnations
• 1/3 teaspoon cinnamon

Preparing ketchup:

1. Prepare vegetables. Wash and cut the tomatoes. Cut out the hard core and butts. Wash and cut the pepper, removing seeds. We clean and cut the onion.

2. Immerse it all in a saucepan and send it to the fire. There must be water at the bottom of the pan. If the tomatoes do not release juice, add a few tablespoons of water. Bring to a boil and reduce heat.

Simmer for about 30 minutes until the vegetables are soft, then add cloves and allspice. Simmer for another 20 minutes.

3. Remove from heat and mash with a still hot whisk, ladle in portions.

4. Grind until almost dry consistency. Only the seeds and skins should remain, as well as cloves and peppercorns.

5. It turns out this beautiful, bright, orange vegetable sauce. Let it evaporate again for 30 - 40 minutes.

6. Add salt, sugar, cinnamon and vinegar. Simmer for another 20 minutes, checking the thickness.

7. Pour into sterile jars and seal.

It tastes different from the classic one. Firstly, yellow tomatoes themselves are sweeter. Secondly, the recipe contains pepper, it tastes good and makes the taste piquant and softer.

A detailed description can be seen.

These were three step-by-step recipes for homemade ketchup, and then, so as not to bore you with reading, I want to show you a few more delicious video recipes.

The most delicious adjika recipe for the winter

And it wasn’t me who called it delicious, but viewers from YouTube, where this recipe has already been viewed more than 270,000 times.

And this method will help you reduce the time of evaporation of tomato juice for ketchup or sauce.

How to make tomato paste without long evaporation video recipe

Ketchup is the most popular tomato sauce that can complement many dishes. Pizza, spaghetti and various types of meat cannot do without it. True connoisseurs of ketchup use it with literally everything.

The ketchup offered by supermarkets is increasingly looking like tomato paste with water and starch. This should motivate you to take action - make real homemade ketchup. It is not only tasty, but also healthy, since everything natural ingredients.

The article presents classic, original and quick recipes this sauce. This news will please those who were worried that making ketchup at home was necessarily difficult.

Useful notes

Ingredient Tips:

• The taste of ketchup should be adjusted at your discretion by changing the content of salt, sugar and vinegar;
• If desired, you can use any type of vinegar - table, wine, apple or balsamic;
• For ketchup, choose fleshy varieties of tomatoes that have little watery core. But empty and hard varieties are also not suitable.

Attention! You should not use aluminum pans for cooking due to the nature of this metal. The acid in tomatoes reacts with aluminum, making the dish potentially hazardous to health. You should not cook sour or spicy dishes in such a container, or store food. Choose pots made of stainless steel, enameled, coated cast iron or glass.

Tomato ketchup for the winter “Classic”

This is a simple universal recipe that can be supplemented with any spices if desired.

• Ripe tomatoes - 3−4 kg;
• Sugar. sand - 2/3 cup;
• Salt - 1 tbsp. l;
• Apple cider vinegar (6%) - 5−6 tbsp. l.;
• Cinnamon and black pepper (ground) - ¼ tsp.

Idea! To avoid rubbing tomatoes through a sieve, you should first pour boiling water over the tomatoes, dip in cold water and remove the skin. Remove seeds from tomatoes cut in half. The liquid with seeds should be freed from seeds using a sieve, and the pulp should be crushed with a blender.

Recipe step by step

How to prepare “classic” ketchup for the winter:

1. Cut the tomatoes into cubes and simmer in a thick-walled saucepan until the contents are boiled by a third;
2. Add granulated sugar and salt according to the recipe, mix well and let simmer for another five minutes;
3. Rub the tomato mixture through a medium sieve;
4. Add spices to the tomato puree and simmer for another 10 minutes;
5. Add vinegar, bring to a boil and roll up in sterile jars.

Based on this basic option, you can prepare any fancy tomato sauce. You just need to enter proprietary supplements.

Thick winter ketchup sauce made from tomatoes and apples

One of the most valuable qualities of ketchup is its thickness, which is very difficult to achieve. Boiling may take two to three hours, and the mass will still be liquid. Factory-made ketchup is prepared more simply - starch is added and a thick sauce is ready.

But housewives have a secret ingredient - apples rich in pectin. Pectin is an excellent thickener and is sold separately in bags called “Jam”, “Jemka”...etc. But even better add apples to ketchup, which not only make the sauce thick, but also add their own special taste and aroma.

Among other things, apples allow you to reduce the amount of vinegar because they contain natural acid.

Recipe step by step

How to make homemade tomato-apple ketchup:

Original tomato-plum ketchup for the winter

Plum can add unusual notes to the sauce and pleasant sweetness. You can use any plums - each variety is good in its own way for such purposes.

In this recipe, you can leave the plums without chopping them in a blender - the sweet pieces of the delicate fruit will be very useful in the sauce.

• Tomatoes - 2 kg;
• Plums - 0.5 kg;
• Onions - 0.3 kg;
• Salt - 1 tbsp. l.;
• Sugar - ½ cup;
• Vinegar - ½ cup;
• Paprika;
• Carnation;
• Hot red pepper.

The amount of sugar will largely depend on the sweetness of the plums - the sweeter they are, the less you need.

Recipe step by step

How to make ketchup from tomatoes and plums:

The recipe is quite quick, healthy and very tasty. It is suitable for those who want to prepare an unusual homemade sauce for chicken.

Very quick ketchup for the winter without starch

Besides starch, there are other ways to make quick ketchup. One such method is described in this recipe.

• Tomatoes - 4 kg;
• Salt - 1 tbsp. l.;
• Granulated sugar - 2/3 cup;
• Vinegar (9%) - 4 tbsp. l.;
• Cinnamon, paprika, black pepper, ginger, nutmeg - ¼ tsp each.

Recipe step by step

How to quickly make ketchup without starch:

Ketchup from tomatoes and bell peppers for the winter

Sweet pepper has great taste and will help improve the consistency of the sauce. The more pepper, the thicker the ketchup will be.

This is exactly the amount of bell pepper that guarantees a thick and tasty sauce.

Recipe step by step

How to make ketchup with bell pepper:

If desired, omit the garlic or replace it with onion.

Tomato ketchup with starch in a slow cooker

To make truly thick ketchup, you need to use starch. This option is suitable for sauce on pizza, pasta, etc.

• Ripe tomatoes - 5 kg;
• Onion - 0.4 kg;
• Salt - 1 tbsp. l.;
• Granulated sugar - ¾ cup;
• Apple cider vinegar - 4 tbsp. l.;
• Potato starch - 3 tbsp. l.;
• Ground black pepper - ¼ tsp.

The recipe can be supplemented with garlic or done without it.

How to make ketchup in a slow cooker:

Tkemali sauce from plums for the winter

There are many variations on the “tkemali” theme, but its basis is plums. Original recipe implies the same variety of plums “tkemali”, but it is replaced with sloe, cherry plum and any sweet-sour or sour elastic plum. If there is yellow cherry plum, the sauce will be even more exotic.

If the plums used are very sour, then the amount of sugar should be doubled.

Recipe step by step

How to cook tkemali:

Attention! Plum puree tends to burn, so it is advisable to cook tkemali in a stainless steel pan. You should also constantly stir the mass with a wooden spatula, touching the very bottom.

Express recipe for tomato paste ketchup

This kind of ketchup is prepared in just 20 minutes. For this purpose, it is worth purchasing the best tomato paste.

This option is great for fresh consumption.

How to cook express ketchup from tomato paste:

1. Finely chop the onion and sauté until golden brown;
2. Add tomato paste to the onion and stir;
3. Add water little by little, bringing to the desired consistency;
4. Add salt, sugar and dry spices;
5. After boiling, add finely chopped garlic and herbs, and add vinegar.
6. After a couple of minutes of boiling, turn off.

This option is suitable if you want homemade sauce, but don’t have it in your winter preparations.

Use the given recipes as a basis for preparations, adjusting the amount of ingredients to taste. You can also enter your amendments, adding unusual seasonings such as juniper berries or rosemary. If you use tomato paste with a small amount of water instead of tomatoes, the ketchup will be ready in 15 minutes. This option is used if you don’t have ketchup prepared for the winter on hand.