Green ketchup. Tomato ketchup for the winter - you'll lick your fingers! Green tomato ketchup recipe

Summer gave us good tomato harvests. The calm autumn season is coming, which allows you to start preparing savory snacks, seasonings and sauces. Today we are preparing original ketchup with different ingredients. The basis of the recipes will be our favorite tomatoes.

Ketchup is a tomato sauce or seasoning made from fresh tomatoes with (or without the addition of) spices, salt, and sugar. Used with a wide variety of hot and cold dishes: spaghetti, hamburgers, sandwiches, pizza.

Over the past 50 years, it has gained international popularity and recognition. Let's summarize the concept of the word "ketchup" - it is a thick tomato sauce that is used as a seasoning for and.

Today in the article:

Ketchup for the winter “European style”

Check out this interesting winter seasoning recipe.

Ingredients:

1.5 kg - tomatoes
2 teaspoons - salt
2 tbsp. spoons - vinegar 3%
1 teaspoon - mustard
1/2 teaspoon - cinnamon
1/2 teaspoon ground red pepper
2 pcs. - carnations
Nutmeg - on the tip of a knife

Preparation:

Pour boiling water over the tomatoes, remove the skin, cut the pulp into small slices. Add salt, place in an enamel bowl and heat over low heat for 30 minutes.
Rub the tomato mass through a metal sieve, combine with vinegar and spices and heat for another 40 minutes without covering.
Pour the finished ketchup into sterilized jars and seal with boiled lids.

Ketchup for the winter “A good addition”

Ingredients:

Tomatoes – 1 kg
Apples – 500 g
Sweet pepper - 2 pcs.
Sugar - 1.5 tbsp. spoons
Vegetable oil - 1/4 cup
Vinegar 9% - 1/4 cup
Salt - 1/2 tbsp. spoons
Ginger - 1/2 teaspoon
Black peppercorns - 5 pcs.
Ground black pepper - 1/4 teaspoon

Preparation:

Apples need to be cored, seeds and peeled and the pulp chopped.
Wash the sweet peppers, remove the stems and seeds, and finely chop the pulp.
Chop the tomatoes too and combine with pepper, apples, vegetable oil, salt, and sugar. Mix everything and simmer over medium heat for 15 minutes.
Grind the ginger into powder and add along with other seasonings to the prepared mass. Heat the resulting mass for another 3 minutes and immediately pour it into sterilized half-liter jars.
Pasteurize for 30 minutes at 85 degrees C, then roll up and cool, turning upside down.

Delicious tomato ketchup for the winter “Bulgarian style”

Ingredients:

1 kg - tomatoes
500 g - sweet pepper
1/4 cup - vegetable oil
5 cloves - garlic
2 pcs. - bay leaf
Parsley and dill, salt, pepper

Preparation:

The garlic needs to be crushed.
Pour boiling water over the tomatoes, remove the skin and pass the pulp through a meat grinder.
Remove the seeds and stalks from the pepper, cut the pulp into small pieces.
Combine tomatoes with pepper. Add garlic, vegetable oil, bay leaf, salt, pepper and let it boil, reduce heat and cook for 1 hour with constant stirring.
Wash the greens, chop them, add to ketchup - bring it to a boil again and pour into jars. Store in the refrigerator.

Ketchup for the winter “Optimal taste” - with tomatoes and onions

Ketchup with tomatoes and onions

Ingredients:

5 kg - tomatoes
1 cup - chopped onion
1 cup of sugar
1/2 cup - sugar
1/2 cup - salt
1 glass - vinegar 9%
1 teaspoon each: black pepper, cloves, mustard seed, piece of cinnamon, 1/2 teaspoon celery seeds

Preparation:

Wash the tomatoes.
Cut the onion into half rings.
Combine tomatoes and onions and steam together. Rub it all through a sieve.
Boil the resulting mixture by half. Place the spices in a bag and lower them into the boiling mixture. Add salt, sugar, vinegar and cook for another 7 minutes.
Remove the spices and pour the prepared ketchup into bottles and seal.

Preparing the recipe:

Wash and cut into pieces: 1.4 kg of green tomatoes and 500 g of apples.
Cut 2 small onions into slices.
Combine chopped green tomatoes and onions. We boil everything. We rub the resulting mixture through a sieve. Thicken the resulting puree to a creamy consistency.
We make a vinegar marinade with spices: 1 glass of 8% vinegar with the addition of 1 teaspoon of pepper. unground mustard and allspice and 1.5 tbsp. spoons of salt - heat to a boil and leave for 2 hours.
Then strain the vinegar marinade and pour it into the condensed puree. Cook the resulting mixture again a little and fill it into preheated 1 liter jars while hot.
We sterilize the sealed jars at 90 degrees C - 45 minutes.

Hello everyone!

I think everyone knows that sauces enhance and complement dishes. And the most trendy one is ketchup! You can eat literally anything with it - meat, cutlets, dumplings, spaghetti, pasta, jellied meat and many other dishes, this is not the whole list.

But the more varieties of this sauce appear on supermarket shelves, the less natural products can be found in their composition. Just preservatives, E-shki, sweeteners and dyes - in a word, everything that a person should not consume at all.

But there is a way out! We'll make ketchup ourselves, then we'll know for sure what it consists of. After all, a home-made product can be given even to children who love it so much. However, it has one huge drawback - it is incredibly tasty and you need to prepare more. A couple of jars are not enough, check!

And if you are planning a huge harvest of tomatoes, I recommend that you also close them and pay special attention, they are very tasty.

Now I propose to get down to business, choose the recipe you like and prepare this gravy for your family and friends. All recipes deserve your attention.

A classic recipe for tomato ketchup for the winter - you'll lick your fingers

I bring to your attention a recipe for ketchup with a classic taste that goes with many dishes. We will prepare it ourselves. After all, homemade sauce without all kinds of additives and preservatives is healthy and very tasty. If prepared correctly, the product turns out much tastier than in the store.

Every year I make this gravy and it goes really well. Even children can eat it, because there is no pronounced taste of heat and spice. Only a distant piquant note is felt. In a word, the sauce is universal and neutral. Try it, you will definitely like it...

Ingredients:

Tomatoes – 4 kg
Sugar - 1 tbsp.
Vinegar 6% - 106 gr.
Salt - 35 gr.
Water - 1 tbsp.
Cloves - 3 pcs.
Garlic - 2-3 cloves
Black peppercorns - 1 tsp.
Hot pepper - a little

Cooking steps:

1. First of all, let's start preparing the tomatoes. Overripe tomatoes are perfect for this recipe, because the riper they are, the richer the color and brighter the taste.

Also, if you have ripe spoiled tomatoes, they can be used for this preparation. Wash the tomatoes under running water, cut off the base of the stalk and if there are spoiled places, cut them off. Cut a large fruit into 4 parts, if the tomatoes are small, cut into 2 parts.

2. Place the chopped fruits in a saucepan and add a glass of water. Cover with a lid and put on the stove to simmer for 20-25 minutes until soft.

3. As time passed, the tomatoes stewed and became soft. Now we need to beat with a blender until pureed.

4. We rub our puree through a sieve to remove any remaining peel and seeds. To ensure that the tomato juice has a uniform consistency.

5. Place pure tomato juice on the stove and bring to a boil.

6. Add 200 gr. sugar, then you need to mix well until the crystals are completely dissolved and cook for 10 minutes from the moment of boiling.

7. While the juice is boiling, prepare the spices. We roll up the gauze in several layers or take a napkin, place it on the table and pour spices and garlic, crushed with a knife, onto the cloth. We tie the fabric so that the seasonings remain in the knot.

8. After 10 minutes, add the juice and our spice bundle to the pan so that the sauce is saturated with spices. Cook for 30 minutes. If you want to get a thicker consistency of ketchup, cook for another 10 - 15 minutes.

Important! Vinegar is indicated in the recipe in grams, weighed on scales. If you have 9% vinegar, add 71 grams.

10. Pour the finished hot mass into pre-prepared sterile bottles and close hermetically with sterile lids.

With 4 kg of tomatoes, we got 2.5 liters of the finished product.

Good luck with your preparations!

How to make tomato ketchup at home without vinegar and sterilization

Now I will share with you another cool recipe for making sauce without chemicals, preservatives and vinegar. This ketchup is incredibly easy and quick to prepare, and the end result is a flavor explosion!

Required Products:

Cooking method:

1. Add chopped garlic with a knife to the tomatoes or tomato juice that have been rubbed through a sieve.

2. Then grate the onion on a fine grater, add spices - cloves, allspice, ground black pepper.

3. Place on the fire, bring to a boil and simmer for 20 minutes, stirring from time to time so that the tomato mass does not burn.

4. After time has passed, add lemon juice, cinnamon, salt and sugar to the pan. Mix thoroughly and let boil for 2 minutes. That's it! Remove allspice and cloves from the sauce.

You can grind the ketchup through a sieve, or you can leave it as is. After all, tomato seeds are very beneficial for the body.

5. This sauce can be stored in the refrigerator for up to 7 days. Or preserve it as follows - pour the boiling mixture into sterile jars, seal with a lid and leave for a day under a warm towel until it cools completely.

Natural ketchup is ready! It is healthy and tasty. Suitable for use by people who are on a diet or follow a healthy diet.

Bon appetit!

Homemade ketchup for the winter without cooking and without sugar

This recipe for making sauce without cooking, of course, cannot be stored for the winter. Noya could not ignore him. This tastes divine. Honestly, when I tried it for the first time, I almost swallowed my tongue! It cooks very quickly if you dry the tomatoes in advance. It is very healthy, you can add it to all dishes with which you like to eat ordinary ketchup. We will also not add granulated sugar and salt.

Ingredients:

Dried tomatoes - 2 pcs.
Tomatoes (fresh) - 2 pcs.
Medjool dates - 2 pcs.
vinegar - 1/2 tsp.

Preparation:

1. In advance we need to dry 2 tomatoes in a dehydrator. Wash the tomatoes, cut out the core, cut into slices and place on a special baking sheet and place in a dehydrator overnight. Tomatoes are dried at a temperature of 42 C.

2. Cut fresh tomatoes into slices and put them in a blender, add overnight dried tomatoes and dates, which will add sweetness to the sauce. Since we are not adding sugar, pour in a small amount of vinegar and beat until smooth. It's best to use apple or coconut vinegar, but regular vinegar will do.

3. Transfer the sauce into a clean, dry jar and put it in the refrigerator.

Ketchup is ready! Enjoy the amazing taste. This recipe is also suitable for vegetarians and raw foodists.

Very tasty, try it, you won’t regret it!

Ketchup with apples and tomatoes, just like in the store

What a wonderful time - the time of preparations! Although you get tired during this period, it’s so nice to open canned food in winter and treat your family. That's why I stock up on all kinds of twists in several variations. And through experimentation, once this sauce appeared on our table, we became its devoted fans and now prepare it every year. It tastes like store bought, very tasty. It goes into use even before the cold weather sets in!

Required ingredients:

Tomatoes - 5 kg.
Apple - 4 pcs.
Onion - 5 pcs.
Sugar - 4 tbsp. lodge
Salt - 2 tbsp. lie
Red hot pepper - 1 pc.
Cloves - 3 pcs.
Peppercorns - 8-10 pcs.

Preparation:

1. To prepare this sauce, it is best to take fleshy and ripe varieties of tomatoes. We wash the tomatoes and put them through a meat grinder.

2. Choose apples that are sour and not juicy. We also wash it, divide it into pieces and grind it together with the peeled onion through a meat grinder.

3. We transfer all the ingredients that have been ground into a container in which we will cook and send it to the fire. Add salt and sugar, mix. As soon as the tomato-apple mixture boils, reduce the heat and simmer, stirring occasionally. The tomato should slightly boil (gurgle) over low heat, and not simmer.

I use salt with large crystals, special for preparations or regular, but not Extra.

4. Now we need to make a knot with seasonings as in the previous recipe. We spread a piece of gauze, fold it in half, or better yet, in three, and put peppercorns and cloves on it. Tie a knot and place it in a saucepan with boiling tomato mixture.

5. While the ketchup is boiling on the stove, we begin preparing the cans. We do not sterilize them. Therefore, they need to be thoroughly washed with detergent, pay special attention to the neck and place them upside down, no need to turn them over!!!

7. My mixture boils down to about 1 liter. Take a teaspoon of sauce and put it on a saucer, let it cool. We taste for salt and sugar and spiciness; if you think something is missing, add it.

The consistency of the finished ketchup depends on the duration of boiling. The longer you simmer, the thicker it becomes.

8. When the tomato-apple mixture has boiled down, remove the spice bundle. Next, proceed to blend the mass with a blender until it has a homogeneous consistency, without turning off the heat. You can grind it through a sieve, but in my opinion a blender is much faster.

9. Separately, I place a pan of water on the stove. When the water begins to boil well, I throw in the lids and lower the jars one by one using tongs. I hold it for about one minute. Then I take it out, immediately pour the ketchup and close the lids. I turn the seam upside down and cover it with a warm blanket.

The delicious sauce is ready!

Video on how to prepare ketchup at home using a meat grinder

I came across this cooking option on YouTube. It interested me that it was simple and quick to prepare. And the main ingredients are tomatoes, bell peppers and apples; I think this list will make an excellent sauce. I suggest you take a look, maybe you will be interested in this version...

Happy preparations!

Ketchup with plums for the winter - a simple recipe

Tomatoes - 2 kg.
Plum - 800 gr.
Sugar - 150 gr.
Onions - 2 pcs.
Basil - 1 bunch (fresh, green)
Parsley - 1 bunch
Garlic - 100 gr.
Sugar - 150 gr.
Salt - 1 tbsp. lie
Fresh chili pepper - 1 pc.
Bay leaf - 2 pcs.
Pepper mixture - 3 pinches
Ground paprika (sweet) - 1 tsp.
White wine vinegar - 2 tbsp. lie

Cooking technology:

1. Prepare the products required by the recipe. Wash in running water, cut out the stems of the tomatoes, remove the seeds from the plums, peel the onions and garlic, place the greens on a towel to drain off excess moisture.

2. Blend tomatoes, plums and onions in a blender.

3. Transfer the resulting puree into a saucepan in which the resulting mass will be cooked. And boil for 2 hours.

4. Grind the peeled garlic and chili pepper in a blender.

Attention! If you want to make a less spicy ketchup, then remove the seeds from the hot pepper.

5. Chop the greens with a knife and add them to the blender bowl with the garlic and continue chopping.

6. Then add all the necessary spices, salt, sugar, as well as chopped garlic, pepper and herbs to the boiled tomato-plum mass. Mix well and cook for another 60 minutes over low heat.

7. Plum ketchup is ready. Now let it cool down. Then we rub the sauce through a sieve so that it has a uniform consistency. Pour into the pan and boil for another 10-15 minutes from the moment of boiling.

8. Pour into sterile jars, screw on the lids or close them using a special key. Cover with a warm blanket or jacket and leave until completely cooled for about a day.

From the specified amount of ingredients, 4 bottles of 200 g each came out.

Incredibly delicious!

Best Yellow Tomato Ketchup Recipe

This recipe is suitable for those who grow yellow tomatoes. After all, from these cute fruits you can make tomato juice, prepare canned tomatoes, spin salads, and, of course, make ketchup. I found the recipe for this sauce on the forum, it intrigued me and I decided to try making it and did not regret it. And how the children liked the color, they were delighted! Try and stock up on this unusual gravy...

Required ingredients:

Cooking method:

1. Prepare vegetables. Wash tomatoes and peppers in water. Cut out the core of the tomatoes and cut into slices. Remove the stem and seeds from the bell pepper, then cut into strips. Peel the onion, wash it and cut it into 2 parts, then each half into 3 more parts.

If you wish, you can add a little hot pepper.

2. Place the chopped vegetables in a saucepan and put them on the stove to simmer. Bring the tomatoes to a boil, and then reduce the heat. Simmer vegetables until soft, about 40 minutes.

I did not add water to the tomatoes, as they are juicy.

Then add allspice and cloves and continue to simmer for another 20 minutes.

3. We need to rub the stewed mass through a fine sieve. The peel and seeds from the tomato, as well as the spices, will remain in the strainer. And pour the resulting sauce into a saucepan with a thick bottom.

Place on the fire, bring to a boil, then reduce the heat to low and simmer for 30 minutes.

4. Then add salt, sugar, cinnamon and vinegar and continue to simmer for another 15 minutes.

Important! Be sure to stir the sauce periodically, because all the thick mass is at the bottom of the pan and can burn.

Be sure to taste the ketchup and adjust the spices according to your taste.

The result is a medium-thick, pleasant orange-colored gravy. It tastes unusual, with a touch of piquancy, so to speak, with a twist.

If you haven’t made such a wonderful sauce before, I definitely recommend giving it a try!

Delicious homemade ketchup made from tomatoes, bell peppers and onions

Great taste, aromatic, spicy, rich, thick, spicy - that's all about the ketchup prepared according to this recipe. You simply can’t find anything better to go with meat!

Ingredients:

Tomatoes – 0.5 kg
Bulgarian red pepper – 0.5 kg
Onions - 15 gr.
Garlic - 3-4 cloves
Sugar - 20 gr.
Salt - 12 gr.
Olive oil – 30 ml
Ground paprika - 5 gr.

Cooking method:

1. Prepare vegetables. Then cut the onion into cubes, coreless tomatoes into slices, hot pepper into rings, bell pepper into strips, having previously removed the seeds and stem.

2. Place the frying pan on the fire, pour in odorless vegetable oil and fry the onion until transparent. Then we add tomatoes to the onions. If you wish, you can peel them. When the tomatoes become soft, add hot pepper to the pan. To prevent the sauce from becoming very spicy, I remove the seeds and partitions, because they are the ones that give the main bitterness. Next add the bell pepper strips and fry for 5-6 minutes.

3. Transfer the stewed vegetables into a blender bowl, add chopped garlic and grind until smooth.

4. Transfer the resulting puree into a saucepan, add salt, sugar and paprika, mix. Bring to a boil and simmer for 6 minutes. We put the finished ketchup into sterilized jars, close them with hermetically sterilized lids and send the jars along with the preparation to sterilize for 10-15 minutes. Then we put on a “fur coat” (wrap it up) and leave it until it cools.

Cook with pleasure!

Homemade sweet sauce for the winter without starch

I also suggest preparing a sweet sauce without adding starch using a very easy recipe. This gravy will be an excellent addition to meat, fish, pasta and other dishes, and it is also natural and healthy, unlike store-bought ones.

Required ingredients:

Tomatoes – 1 kg
Onion - 0.50 gr.
Sugar - 200 gr.
Salt 2 tbsp. spoons
Cinnamon - 1 teaspoon
Cloves - 2 buds
Peppercorns - 5 pcs.

Cooking technology:

1. Cut the tomatoes into slices, cut the peeled onion into 4 parts. Place the vegetables in a saucepan and cook until they become soft.

2. When the tomatoes and onions have become soft, grind through a sieve or blend using a food processor or blender.

3. Pour the resulting juice into a saucepan, preferably with a thick bottom. And boil the liquid by 1.5 times. We put the spices in a gauze bag, tie them in a knot and put them in the pan. Then add salt and sugar and mix thoroughly.

4. Turn on maximum heat and bring to a boil. As soon as the contents of the pan boil, reduce the heat to low and continue cooking for another 10 minutes.

5. While the ketchup was boiling down, during this time we prepared the container. The jars and lids must be sterilized and dry, since we will immediately pour the sauce while it is still boiling.

Pour the ketchup into glass containers and screw on the lids, wrap them up and let it cool completely!

Then we take the jars to the cellar, where they will wait for their finest hour!

The most delicious recipe for making tomato ketchup with mustard

The ketchup prepared according to this recipe is sweet, delicate, with a pronounced taste of tomato and spices. This version is very easy and simple, even a novice cook can handle it. And the whole family will enjoy the delicious sauce! Get cooking, don't be shy!

We have to:

Tomatoes - 3 kg.
Mustard - 1 tbsp. lie
Salt - 1/2 tbsp. lie
Sugar - 3 tbsp. lie
Cinnamon 1/4 tsp.
Ground black pepper - 1/2 tsp.
Cloves - 1 bud
Vinegar - 1 s. lie

Cooking process:

1. First we need to wash the tomatoes, cut them into pieces and grind them through a meat grinder.

2. Pour the resulting juice and pulp into a saucepan and place on the fire, covering with a lid. As soon as the juice boils, remove the lid and set the temperature to medium. Boil for 2 hours, stirring occasionally.

4. Now you need to add salt, sugar, mustard and mix well. Place the pan on the stove, bring to a boil and simmer for another 1 hour, the consistency is the same as in the store. If you want a thinner sauce, reduce the time.

The duration of boiling depends on how thick you want the resulting product to be.

5. 15 minutes before the end of cooking, add all the spices (I crushed the cloves in a coffee grinder) and vinegar. Then you need to blend the whole mass in a blender until smooth.

Pour the hot sauce into warm sterile jars and close the lids using a seaming key. Turn over and cover with a warm blanket for a day.

From the specified amount of ingredients, two 0.5 liter jars came out.

I wish you successful preparations!

Thick ketchup made from tomato juice with starch for the winter, you'll lick your fingers!

I propose to prepare a sauce with a consistency similar to store-bought Heinz ketchup, only we will have a natural product without adding various preservatives. Starch will help us achieve the required thickness. The sauce turns out very tasty, and most importantly not harmful at all, unlike (I won’t name names..)

Ingredients:

Tomato juice - 2 l.
Starch - 2 tbsp. l.
Sugar -15 tbsp. lodge
Salt - 1.5 tbsp. lodge
Vinegar 9% - 6 tbsp. lie
Garlic - 6 cloves
Ground black pepper 1/2 tsp.
Ground red pepper (hot) - 1/4 tsp.

Cooking technology:

1. Add sugar, salt and finely chopped garlic to the finished boiling juice, made in your favorite way. Cook over low heat for 15 minutes.

2. Then add spices: ground black and red pepper, vinegar and cook the mixture for another 30-35 minutes.

3. In a glass of cold water, dilute the starch and gradually pour it into the boiling juice, stirring continuously to avoid lumps. Bring the mixture to a boil and boil for 7 minutes without ceasing to stir so that the mixture does not burn.

4. Pack the finished ketchup into sterile dry jars and seal with tin lids.

Tomato ketchup (sauce) - Georgian recipe

There is also a magnificent, universal tomato sauce in Georgian cuisine - satsebeli. It's just a HIT, and it's easy and simple to prepare. In fact, there are many variations in the preparation of this culinary masterpiece; I want to recommend one of them, which I cook myself and which my family enjoys eating. And how incredibly it goes with kebabs, I just thought and my mouth started watering. We’ll have to make a shish kebab, because we’re about to prepare satsebeli...

Ingredients:

Tomatoes -1kg
Bell pepper-300g
Garlic -50g
Chili pepper – 30g
Vegetable oil – 100g

I suggest you watch how to prepare this Georgian sauce in the video, where the author explains succinctly and step by step:

Cook with pleasure!

That's it, this concludes my selection! How quickly time flew by!

I really hope that you will find recipes that you will love and will cook with pleasure for decades.

Write comments, add the article to bookmarks and share with friends by clicking the social buttons. networks! Or maybe you have your own signature recipe, please share with us, and we will definitely prepare it.

Thank you for visiting our food blog. See you soon!

Take care of yourself and your loved ones!

Not long ago we talked about pickled green gooseberries. And one of my readers sent me a recipe for green gooseberry sauce, which inspired me so much that I decided to make it.
I present the recipe in full, maintaining spelling and punctuation.

So, why tell me? Halve or prick the green gooseberries.
In a saucepan, add water to the bottom and put the lid on the fire. It steams, add water if necessary. Then put it on a sieve and rub it, I don’t like seeds. This is the basis.
Then add spices and herbs to taste. Never put garlic, it doesn’t harmonize. Cloves and fragrant dust, but there should only be a note, fresh chili very finely, sugar, cinnamon dust and very carefully - it colors and interrupts everything else.
Of course, do not put dill under any circumstances, green basil, lovage, even a little tarragon is welcome. For acid, use any fruit vinegar. Optional coriander grains (whole) or cumin, mint optional.
I also make the base: gooseberries + applesauce. But then you need to paint it with beets or turmeric, it looks diarrhea.
Do you know this plant called marigold? It's on the wiki. Grows in hollows.
By next spring, remind me, I’ll post the recipe for the bomb salad. Sakhalin recipe."

I decided to conduct the experiment on a small quantity.

Pour a quarter glass of water into the bottom of the saucepan and add gooseberries. Covered with a lid and put on medium heat.

Cooked for about five minutes until it boiled. I used a slotted spoon to catch the gooseberries on a sieve.

Using a wooden spatula, I pushed the entire mass through a sieve.

As you remember, the recipe offers a fairly large selection of herbs.
I settled on “mint” herbs.
I cut a small bunch of basil.

I picked hot peppers.

I will also need tarragon, cilantro and mint.

I tore the leaves from the stems, turned them in a mixer, added 1 tsp. olive oil and grind. I chopped hot peppers without seeds. I added greens to the gooseberry mixture and immediately poured in 3 tsp. salt and 3 tsp. Sahara. Sprinkle with freshly ground black pepper and add a pinch of ground coriander. Beat the mixture with an immersion blender.

Then I started trying, adding 1 tsp. salt and 1 tsp. Sahara. I think it ended up being 5 tsp. salt and 6 tsp. Sahara. But I still felt sour.

The result was a bowl of sauce with the most delicate consistency, sour, spicy and pungent taste, somewhat reminiscent of tkemali.

A friend asked me to try it, spread the sauce on a piece of black bread, and then poured all the sauce into a jar and took it home. They say, you still have a lot of this gooseberry, but I really liked it.

We'll have to do everything again. It's very bright and very tasty!

Self-prepared tomato ketchup for the winter will become a popular homemade product and, unlike store-bought analogues, will have an exclusively natural composition. In addition to its traditional use as a sauce, the additive can be used in the preparation of various dishes, replacing tomato paste with it.

How to make ketchup from tomatoes?

If you want to make tomato ketchup for the winter, delicious recipes and subtleties in their execution will be the key to getting the best result.

Only ripe, fleshy tomatoes are selected for ketchup.
The washed specimens are removed from the stalks and possible defects, cut into large pieces and boiled for 10-15 minutes or until softened.
Grind the tomato mass through a sieve, separating the seeds and skins, or pour boiling water over the fruits and remove the skins.
The resulting pulp is boiled to the desired thickness.
When preparing tomato ketchup at home for the winter, the tomato base is flavored with spices, which are added in ground form or placed in a fabric bag while cooking the ketchup.

Spicy tomato ketchup for the winter

You can make tomato ketchup more or less spicy for the winter by adjusting the amount of hot pepper or reducing the severity by first removing the seeds from the peppercorns. To obtain a more uniform texture of the sauce, the tomato mass can be additionally pureed with a blender at the final stage of boiling.

Ingredients:

tomatoes – 3 kg;
onions – 3 pcs.;
sugar – 200 g;
salt – 1 tbsp. spoon;
ground pepper – 3 teaspoons;
hot pepper – 2-4 pcs.;
cinnamon – 1 teaspoon;
basil – 1 teaspoon;
cloves – 6 pcs.;
vinegar 70% - 2 tbsp. spoons.

Preparation

Tomatoes are poured with boiling water for 5 minutes, peeled and chopped.
Boil the mixture for 20 minutes.
Peel the onions and hot peppers, chop them in a blender, mix with cinnamon, cloves, and add to the tomato.
Boil the tomato ketchup for another 25 minutes and seal it in a sterile container.

Tomato and apple ketchup for the winter

It turns out piquant and not at all spicy. In this case, starch is additionally added as a thickener, which must first be diluted with a small amount of water. It is important to continuously stir the product at the final stage of boiling to avoid burning.

Ingredients:

tomatoes – 3 kg;
apples – 0.5 kg;
onion – 1 kg;
sweet pepper – 1 kg;
sugar – 300 g;
salt – 1.5 tbsp. spoons;
cinnamon – 0.5 teaspoon;
pepper mixture – 1 teaspoon;
cloves – 15 pcs.;
vinegar – 50 ml;
starch - 2 tbsp. spoons.

Preparation

Squeeze juice from tomatoes.
Grind apples, onions and peppers with a blender or using a meat grinder.
Heat the tomato juice by adding salt and sugar, cinnamon and spices in a gauze bag.
Add onion and boil for 15 minutes.
Add apples, and after 20 minutes pepper.
After 10 minutes, add vinegar and starch diluted in water.
Boil ketchup with apples and tomatoes, stirring, for 3 minutes, seal in jars.

Tomato ketchup and plums for the winter

It will be thick, rich and slightly velvety in taste. Depending on the variety and sweetness of the latter, it may be necessary to adjust the amount of granulated sugar added. To grind the base components, you can use a blender instead of a meat grinder.

Ingredients:

tomatoes – 2 kg;
plums – 1 kg;
onion – 250 g;
sweet pepper – 5 pcs.;
hot pepper – 1 pc.;
garlic – 1 head;
sugar – 200 g;
salt – 2 tbsp. spoons;
vinegar - 1 tbsp. spoon;
cloves, pepper.

Preparation

Grind tomatoes, onions, garlic and plums in a meat grinder and boil for 2 hours.
Grind the mixture through a sieve, add salt and sugar, and boil for another hour.
Pour in vinegar, add spices, and cook for 30 minutes.
Seal tomato ketchup for the winter in a sterile container.

Yellow tomato ketchup for the winter - recipe

Ketchup made from yellow tomatoes is incredibly tasty and original in appearance. It is preferable to choose yellow or orange sweet peppers. In this case, it is better to avoid green peppers. The cooking time for the tomato base can be changed depending on the desired final thickness of the workpiece.

Ingredients:

yellow tomatoes – 2 kg;
sweet pepper – 400 g;
onions – 2 pcs.;
cloves and allspice – 5 pcs.;
sugar – 50 g;
salt – 1 teaspoon;
vinegar - 1 tbsp. spoon;
cinnamon – 1/3 teaspoon.

Preparation

Chop tomatoes, peppers and onions, boil for 40 minutes, and grind through a sieve.
Boil the base for another 40 minutes.
Add salt, sugar, spices, cook for another 30 minutes.
Vinegar is added last, and yellow tomato ketchup is sealed in steamed jars for the winter.

Tomato ketchup for the winter with starch

Ketchup made from tomatoes with starch will be thick and rich. Its quantity can be adjusted depending on the desired final thickness of the sauce. To prevent lumps from forming, the additive dissolved in water should be poured into the boiling juice in a thin stream, constantly stirring the mixture with a whisk.

Ingredients:

tomatoes – 2.5 kg;
garlic – 1 head;
ground black and red pepper – 0.5 teaspoon each;
sugar – 300 g;
salt – 2 tbsp. spoons;
vinegar - 6 tbsp. spoon;
starch - 2 tbsp. spoons.

Preparation

The juice is squeezed out of the tomatoes and boiled with salt and sugar.
Add garlic, boil for 15 minutes.
Add pepper and vinegar and cook the sauce for 30 minutes.
Tomato ketchup for the winter, thick and tasty, is sealed in sterile containers.

Zucchini ketchup with tomatoes

Homemade tomato ketchup acquires a particularly velvety taste when prepared with zucchini, which should first be cleaned of the inner pulp with seeds and peel, using only the tender pulp. For lovers of sweet sauces, you can increase the portion of sugar and exclude chili from the composition.

Ingredients:

tomatoes – 800 g;
zucchini – 1 kg;
garlic – 1 head;
onion – 1 pc.;
carrots – 2 pcs.;
oil – 100 ml;
sugar – 2.5 tbsp. spoons;
salt – 1.5 tbsp. spoons;
vinegar – 1 teaspoon;
ground cinnamon and chili - 0.5 teaspoon each;
cloves – 4 pcs.;
mustard seeds and black pepper - 1 teaspoon each.

Preparation

Onions, carrots and tomatoes are simmered in oil.
Add zucchini, salt, sugar, garlic, spices, simmer until the vegetables are soft.
Puree the mass with a blender and pass through a sieve.
Boil ketchup for 10 minutes, add vinegar.
Seal the sauce in a sterile container.

Tomato and blackcurrant ketchup

Unconventional at home made from tomatoes and black currants - a godsend for gourmets or lovers of unusual culinary solutions. Purple basil added to the composition will harmoniously emphasize the taste of each component, and wine vinegar with honey will help it to reveal itself to its fullest.

Ingredients:

tomatoes – 500 g;
black currant – 1 kg;
red onion – 2 pcs.;
garlic – 1 head;
chili pepper – 2 pcs.;
dry red wine – 200 ml;
sugar – 150 g;
wine vinegar – 100 ml;
honey - 3 tbsp. spoons;
salt, pepper, cinnamon, cloves.

Preparation

Prepare and chop tomatoes, currants, onions, garlic and basil.
Boil the mixture for 15 minutes.
Add salt, sugar, honey, pepper, seasonings and vinegar.
Pour in wine and simmer the sauce until thick.
Seal tomato and currant ketchup for the winter in a sterile container.

Sweet tomato ketchup for the winter

You can prepare homemade tomato ketchup for the winter in a delicate version with a sweet final taste. To do this, use the optimal combination of added sugar and vinegar, which in this case is preferably apple or wine vinegar 6%. When using hot pepper, you can limit yourself to a pinch or completely exclude it from the composition.

Ingredients:

tomatoes – 3 kg;
hot pepper - to taste;
cloves and pepper – 20 pcs.;
sugar – 200 g;
vinegar – 80 ml;
garlic – 1 clove;
salt – 25 g;
cinnamon – 1 pinch.

Preparation

The tomatoes are chopped and boiled by a third.
Add salt, sugar, all spices and seasonings, cook for 10-20 minutes.
Grind the mass through a sieve.
Pour in vinegar, heat the ketchup for another minute and place in sterile jars.

Tomato and bell pepper ketchup

Tomato ketchup at home will become thicker and more aromatic with bell peppers, which are preferably fleshy red or orange. Before use, the fruits are removed from the stalks and seeds. The cooking time will depend on the type of fruit, but will take at least half an hour.

Ingredients:

tomatoes – 2 kg;
sweet peppers and onions – 4 pcs.;
allspice and black pepper – 5 pcs.;
sugar and vinegar - 0.5 cups each;
garlic – 1 clove;
salt – 1 tbsp. spoon;
cinnamon and hot pepper - a pinch each.

Preparation

Chop tomatoes, sweet peppers and onions.
Boil vegetables until soft for 30-60 minutes, grind through a sieve.
Boil the puree for 2 hours.
Add salt, sugar, vinegar, spices, and heat the mixture for another 10 minutes.
Seal the hot sauce into sterile containers.

Winter tomato ketchup with cinnamon

Often, when preparing tomato ketchup for the winter, cinnamon is added to the tomato base. The additive gives the sauce a special spicy taste and inimitable aroma. Its amount can vary from a small pinch to several teaspoons, which depends on the recipe and, above all, on taste preferences.

Ingredients:

tomatoes – 4 kg;
apples and onions – 1 kg each;
ground red and black pepper – 1 teaspoon each;
sugar – 200 g;
vinegar – 180 ml;
mustard – 200 g;
salt – 2 tbsp. spoons;
cinnamon – 2 teaspoons.

Preparation

Tomatoes, onions and apples are twisted through a meat grinder.
Boil the mixture in a saucepan for 1 hour.
Add sugar, salt, vinegar, mustard, pepper and cinnamon.
Puree the mass with a blender, pour into jars, and seal tightly.

Green tomato ketchup

You can make ketchup with your own hands from not only ripe tomatoes, but also green ones. In this case, the traditional technology is complemented by the stage of soaking the cut fruits in salted water, which will relieve them of bitterness. The resulting sauce will be an ideal accompaniment to baked, boiled meat and fish dishes.

One of the main positive qualities of green tomatoes, which is a sin not to use in cooking, is the pronounced tomato smell and taste. And also sourness, which is not inherent in ripe tomatoes. So if you've never cooked green tomatoes before, these tomato recipes will show you how to make them into truly delicious dishes that whet your appetite and are loaded with vitamins. Let's start with some very unusual dishes. Fried green tomatoes- a recipe that will surprise many. Fried green tomatoes - a quick, original and delicious recipe. It is best to fry green tomatoes in corn flour and egg. Fried Green Tomatoes is a simple recipe that will surprise your family or even your guests. If you have unused unripe tomatoes left, be sure to make preparations from green tomatoes. Recipes will help you prepare original dishes and twists with a wide variety of tastes - salty, sweet, hot, spicy. There are many ways to prepare green tomatoes for the winter. The recipes here can be listed as follows: salted green tomatoes, pickled green tomatoes recipe, pickled green tomatoes recipe. The recipe for pickling green tomatoes does not always involve sterilization. By following certain rules, you can cook green tomatoes without sterilization; recipes usually indicate a general recommendation - to store such green tomatoes in a cool, dark place. Moreover, even in a cold saline solution it is possible to preserve green tomatoes. The recipe can use a variety of canning containers. There are green tomatoes in a pan, a recipe for green tomatoes in a jar, a recipe for green tomatoes in a barrel, a recipe for green tomatoes in a bucket. If you want to prepare an excellent ready-made snack, here is a recipe for stuffed green tomatoes. This recipe for delicious green tomatoes will be appreciated by lovers of strong alcoholic drinks. Like the very popular recipe for Korean green tomatoes, spicy, like all Korean salads. Have you ever tried stuffed green tomatoes with cheese? Highly recommended.

Some of the most popular are barrel green tomatoes. The recipe for green barrel tomatoes does not have to be used for pickling tomatoes in barrels; jars will also work. The recipe for pickling green tomatoes contains ingredients such as salt, water, dill, black and allspice, dill seeds, horseradish. Spicy lovers also use a recipe for green tomatoes with garlic and red pepper. There is also a recipe that will show you how to make green tomatoes recipes quickly. 5-7 days - and the pickled green tomatoes are ready. The resulting green tomatoes are finger-licking good. The recipe is simple, the result is quick and tasty. Just don’t add water, this is how you need to quickly marinate green tomatoes. Winter recipes will require longer aging and more vinegar. And don't forget about garlic if you like spicy green tomatoes. A recipe for pickled green tomatoes - for lovers of tomatoes with soda. The main thing here is to place the tomatoes tightly in a barrel or bucket, and add spices to each layer so that the green tomatoes are well saturated with them. Preservation, as the recipes suggest, will take about two weeks, after which the green tomatoes will be ready to eat. A delicious appetizer, completely ready to eat, is pickled green tomato salad. The marinade recipe is simple, you will need vinegar, vegetable oil, sugar, salt and spices. Green tomato caviar - recipe for stewed vegetable appetizer. From green tomatoes you can prepare not only snacks and vegetable dishes, but even green tomato jam. The recipe for this jam will diversify your traditional sweet preparations for the winter. So get ready green tomatoes. Recipes with photos will help you prepare many dishes from them for a wide variety of tastes.