Finger-licking tomato ketchup for the winter: homemade recipes. The best selection of ketchup recipes for the winter

Ketchup is one of the most favorite sauces of different peoples of the world. We usually buy it in stores, but you can make natural homemade ketchup with pepper. You can control the taste yourself: make it hotter or softer. In addition, it will not contain preservatives and harmful additives that are present in store-bought sauce. You will find the recipes in this article.

Homemade pepper ketchup goes well with many dishes.

Number of servings: 6
Cooking time: 1 minute

Rules for making ketchup

There are several general rules for preparing a tasty and high-quality sauce:

You should only take ripe tomatoes, without dents or other defects. Unripe and overripe fruits are not suitable under any circumstances. The product may ferment, and its taste will be far from ideal. It is desirable that the tomatoes are grown in natural conditions, without the use of chemical fertilizers.
The thickness of the finished product is of great importance. At the factory, various thickeners or starch are used to obtain the desired consistency. If you don’t want to spoil the natural taste with unnecessary additives, evaporation will help. Bring the tomato mixture to a boil. Then reduce the heat and cook for 2 hours, stirring constantly, until the excess liquid has evaporated completely.
In factories, to ensure that ketchup with pepper has a long shelf life, various preservatives are used. For example, sodium benzoate. It is found in cloves, cranberries, and mustard. But it is better to use ordinary table vinegar as a preservative.

Taking these subtleties into account, you will prepare a high-quality product with an original taste.

Ketchup with pepper for the winter

The main components of classic ketchup are spices, vinegar and tomatoes. Bell pepper gives the sauce a spicy kick.

You need to take:

tomatoes – 3 kg;
bell pepper (preferably red) – 10 pcs.;
garlic – 10 cloves;
cloves – 3 pcs.;
peppercorns – 5 pcs.;
salt – 1 tbsp. spoon;
sugar – ¾ tbsp.

For spiciness, add more hot pepper (1 pod). And in the absence of such, you can use ground pepper (1 teaspoon).

You should put the tomatoes through a juicer to get tomato juice. Then let it boil for about 1.5-2 hours. The liquid should be 2 times less. Grind the pepper in a meat grinder and add to the prepared tomato mixture. Add spices and seasonings (except garlic) there. Place on low heat and cook for about 50 minutes. You can increase the time to an hour. At the end, add the garlic, crushed in a garlic press. Cook for another 20 minutes. Place the finished ketchup in sterile jars and roll up the lids.

Try making homemade ketchup, and then you will always have your favorite sauce on the table.

It’s probably difficult to find a person who doesn’t like ketchup. The range of this beloved product is extremely wide. In any supermarket there are many beautiful jars and packages on the shelves. Just when you look at the composition of store-bought ketchup, you involuntarily begin to remember your school chemistry lessons. I don’t want to feed my family with such a “delicacy,” much less my children. So why give up your favorite dishes that are already difficult to imagine without this tomato sauce? It’s not worth it, because you can just make it with your own hands, at home. Of course, it will take a lot of time to prepare, but it's worth it. You can make homemade ketchup from tomatoes and bell peppers for future use.

Taste Info Sauces for the winter

Ingredients

Tomatoes – 2.5 kg
Onions – 2 pcs. medium size
Sweet pepper (preferably red) – 2 pcs.
Garlic – 5 cloves
Salt – 1.5 tbsp. spoons
Sugar – 100 g
Vinegar – 50 ml
Ground black pepper – 0.5 teaspoon
Ground red pepper (hot) - to taste
Greens – basil, dill, parsley (whatever you have)
Cinnamon - a pinch

These products yield approximately 1.3 liters of delicious ketchup.

How to make ketchup from tomatoes and bell peppers for the winter

Let's prepare the tomatoes. You need to wash them, cut off the tails and butts, cut the fruits into four parts and put them in a pan. Do the same with onions and peppers. Add garlic. Now you can put the pan on low heat. Wait until the tomatoes release their juice, then the heat can be increased slightly. Make sure that the future ketchup does not burn, and to do this, stir it more often.

When it boils, reduce the heat again and simmer for an hour to an hour and a half with the lid open. The quantity should be reduced by about half.

Let the mixture cool, and then rub it through a sieve or gauze (pre-ironed with an iron). You can first put it in a meat grinder or use a blender or food processor. Add greens there too. If you have a juicer, then pass the tomato mass through it, it will be much faster.

Pour the resulting juice into a suitable saucepan and put it back on the fire. When it boils, add salt, sugar, spices, simmer for about half an hour and pour in vinegar. Reduce the mixture by about half.

I sterilized the jars in the oven.

Pour the ketchup into sterilized glass jars, close them with lids, turn them upside down and wrap them in a towel.
You can store ketchup in the refrigerator or cellar.

Sterilization in the oven
Turn the oven to 140°. Place the jars, previously washed with soda, on the grill. If they are wet, place them upside down, if dry, place them upside down. After five to ten minutes, increase the temperature to 150° and again to 160°. If you pour hot ketchup, the jars must be hot. To prevent the glass from breaking, place a tablespoon in the container. Pour boiling water over the metal lids and leave for a few minutes.
Tip: add salt, sugar and spices in parts and taste the ketchup, because everyone has their own taste.

Nowadays, it is perhaps difficult to find a person who does not know what ketchup is and what it is eaten with, but to find someone who has not tried homemade ketchup, much easier. Of course, making your own ketchup at home takes time, but at the same time, such ketchup is much tastier and healthier than commercial ketchup.

It certainly does not contain stabilizers, flavor enhancers, or other harmful additives. In fact, make ketchup at home Quite easy and no more difficult than, for example, preparing adjika or lecho. The basic basis of ketchup is ripe tomatoes, although there are also homemade ketchup recipes based on purchased tomato paste. Interestingly, the first ketchup was not at all the same as we know it, and it was not made from tomatoes at all.

It was prepared from anchovies, beans, mushrooms and walnuts, seasoned with fish brine, wine and spices. Yes, you will agree that such a pun on food is not appetizing enough. Fortunately, over time they began to cook from tomatoes, and this happened in the 19th century. Since then, this tomato sauce has become popular all over the world and has gained a lot of fans.

Homemade ketchups - recipes

Make homemade ketchup the easiest is their tomato paste. Homemade ketchup made from tomato paste is thick and rich in flavor. Try this recipe.

Homemade tomato paste ketchup - recipe

Ingredients:

Tomato paste – 500 ml.,
Salt - half a teaspoon,
Table vinegar – 2 tbsp. spoons,
Granulated sugar – 3 tbsp. spoons,
Ready-made dining room - 1 tbsp. spoon,
Spices: bay leaf, black peppercorns, a mixture of dried Italian herbs
Hot water – 1 glass.

Mix tomato paste with mustard, sugar, salt and vinegar in a bowl. Place the spices in a separate bowl and cover them with hot water. Let it brew for 2 hours. After this, strain the spice infusion through a colander. Let it cool and then add it to the tomato paste. Stir and the ketchup is ready. It will taste better if you cool it in the refrigerator.

Homemade tomato paste ketchup can be prepared for the winter.

Homemade tomato paste ketchup for the winter - recipe

Ingredients:

Tomato paste – 500 ml.,
Bay leaf – 2 pcs.,
Dry mustard – 2 tbsp. spoons,
Onions – 1 pc.,
Garlic – 2-3 cloves,
Ground black pepper, cloves,
– 2 tbsp. spoons,
Salt to taste.

Dilute tomato paste with water. The mixture should be as thick as kefir. Pour it into a saucepan. Add sugar and salt. Finely chop the onion and add to ketchup. When the ketchup boils, reduce the heat. Add mustard powder, black pepper, cloves. After 10 minutes, add vinegar and garlic through a press to the pan. Boil it, stirring for another 10 minutes. Pour hot into sterile jars. Ready-made jars of ketchup must be turned over and wrapped. Homemade ketchup, recipe which we considered is best stored in a cellar or basement.

Classic tomato ketchup - recipe

To make homemade ketchup with apples you will need:

Tomatoes – 1 kg.

Homemade ketchup with apples - recipe

The first step is to peel the thin skins from the tomatoes. To do this, they need to be placed in a pan with boiling water for 3-5 minutes. After this procedure, the peel will come off the tomatoes very easily; all you need to do is pry it off with a sharp knife.

Next, the tomatoes should be cut into 4 parts or cut into smaller pieces. At the end, the vegetable mass is whipped with a blender, so the beauty of the pieces and their size are not important.

Chop the onion.

And add to the pan with the tomatoes.

Place on low heat and simmer for about half an hour. The mass should simmer completely, become soft and thick, so there is no need to add water or oil.

Cut the apples into thin slices. The blocks are stewed with vegetables for literally 5 - 10 minutes, so it will be better if their slices are thin and the apple variety is loose and sour.

Add the apples to the vegetables, simmer and gently blend with a blender until soft and smooth.

Instead of apples, you can use pineapples or plums. Don't be afraid to experiment! This is the only way you can discover a new taste for your favorite preparations. For example, if you add to this homemade ketchup with apples fresh plums, then its taste will be more reminiscent of the southern Tkemali sauce, and by adding nuts to this homemade tkemali, you will get a new topping for meat or salad dressing, bright in taste and appearance.

After you have blended the ketchup, boil it again and pour it into jars with tight lids. You can serve this ketchup with meat, pasta, and also prepare various spaghetti or pizza based on it! Bon appetit!

Homemade ketchup with apples. Photo

Strain the tomatoes through a very fine-mesh colander.
Place the mixture in an enamel pan and add salt, sugar, vinegar.
Place the spices in a gauze bag and add to the tomato mass.
Cook this mixture over very low heat.
After a stable taste and aroma appears, when the mass takes the form of a sauce, stop boiling and remove the bag of spices.

Remember that when preparing delicious ketchup, it is not the tomatoes that play a decisive role, but the spices. They are the ones that highlight its tomato taste and add piquancy.

KETCHUP FOR WINTER FOR RICE AND PASTA DISHES

Ingredients:

Preparation:

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

Homemade tomato ketchup WESTERN EUROPEAN

Ingredients:

5kg of tomatoes,
1 tbsp salt
1 teaspoon prepared mustard
½ teaspoon ground red pepper
a pinch of grated nutmeg
2 clove buds
0.5 teaspoons cinnamon
1-2 tbsp. spoons of 3% vinegar

Preparation:

Wash the tomatoes, pour boiling water over them and remove the skins.
Chop and cook for 30 minutes, adding salt.
Then rub the resulting mass through a sieve, and add all the spices and vinegar to the resulting puree.
Boil the mixture again for 40 minutes over low heat without a lid.

Ketchup can be made spicier by adding more vinegar and pepper, or sweeter by increasing the amount of sugar.

ENGLISH HOMEMADE KETCHUP

Ingredients:

4 kg tomatoes
500-600 g chopped onions and celery root
4 liters of water
100ml 10% vinegar
750 g sugar
50g salt
1 g red pepper
5g ground ginger
3 g ground cinnamon
3 g ground cloves

Instructions:

Chop the tomatoes, add onion and celery.
Pour water and simmer in an enamel bowl until soft, stirring constantly.
Pass the softened vegetables through a fine sieve.
And boil the finished mixture again with frequent stirring, adding spices in a gauze bag.
Evaporate the prepared mass to the required thickness, avoiding its burning
The finished ketchup must be poured into sterile bottles.
Store in a cool place.

Try making homemade ketchup using these recipes and enjoy its extraordinary taste and aroma!!!

Ketchup! An excellent tomato addition to meat, pasta and dumplings. Why buy from the supermarket when you can cook at home? Ketchup made from tomatoes grown on your own plot is a tasty and healthy sauce. In addition to tomatoes, I also have bell peppers in my garden beds. A great duet of bell peppers and tomatoes will turn out great. I suggest making tomato ketchup with bell pepper for the winter.

Take ox heart tomatoes, red bell pepper, hot capsicum, garlic, salt, black peppercorns, vinegar.

All vegetable ingredients will be processed through a meat grinder. First, cut the tomatoes into pieces, if necessary, removing the places where the stalk was attached. Remove the seeds from the bell and hot peppers. Let's cut into slices. Let's peel the garlic.

We pass the tomatoes through a meat grinder, transforming them into tomato puree.

Let's add it to the pan where our future ketchup will be cooked.

We also grind sweet and hot peppers and garlic in a meat grinder.

Add to the pan with tomatoes.

Boil the resulting vegetable puree until foam forms.

Let's remove the foam. Let's add salt and pepper. Peppercorns must first be ground in a mortar. If desired, you can add chopped herbs: parsley, dill or cilantro.

Mix thoroughly. Bring to a boil and simmer for 30 minutes.

Before it cools down, pass it through a sieve.

The resulting tomato sauce must be simmered over low heat, remembering to stir with a plastic spoon until the end of the cooking process. Cook for at least 45 minutes.

Before pouring into jars, add vinegar. For long-term storage, vinegar is necessary. Otherwise, you can do without it.