If you prefer homemade ketchups according to reliable, proven recipes, then I will offer you my own version of Tomato "Lick your fingers" ketchup, which is good both for storage in winter and just for a one-time preparation for a dish.

The flavor of ketchup will largely depend on the variety of apples and tomatoes you use. I personally take sour tomatoes, but apples are of sweeter varieties. You can not add spices, but you can add your favorite ones. The main thing is that you keep the balance of sweet and sour, then you will get a wonderful ketchup, which will be no worse, but better than store-bought, definitely!

To prepare homemade tomato ketchup "You will lick your fingers" for the winter, we will prepare all the products according to the list.

You can use any tomatoes for ketchup: overripe, and slightly crushed, and even tomato trimmings. If you have a meat grinder or juicer with a pulp juicing attachment, you can run the tomatoes through it to get rid of the tomato skins. I will just peel off the peel with my hands, after holding the tomatoes in boiling water for 5-7 minutes.

After the boiling water has cooled down, peel the tomatoes one at a time and cut them into small cubes along with the seeds. If you want to make absolutely perfect ketchup, then remove the seeds too, with the help of a juicer it is much easier to do this.

Transfer the chopped tomatoes to a saucepan and cook them over medium heat for 15 minutes.

In the meantime, we will cut onion small cube.

Add the chopped onion to the tomatoes and continue cooking the ketchup.

Using special tools, remove the cores from the apples and peel the apples.

Then we will also cut the apples into small cubes.

IMPORTANT: to make the ketchup thick, do not throw away the apple peelings, but put them in a bag of gauze or mesh and tie them. There is a lot of pectin in the peel of apples, which will thicken the ketchup.

Put chopped apples and a bag of apple peelings in a saucepan with tomatoes and onions.

Cook the ketchup for 45-50 minutes, until the onions are tender. Then use a hand blender to whisk the ketchup into puree.

We measure out all the spices and peel the garlic.

Add salt, sugar and spices to the ketchup, pass the garlic through a press and also add to the ketchup. Cook the ketchup for 10 minutes. At the very end, pour in the vinegar, let the ketchup boil, stirring constantly so that the sauce does not burn. After boiling, cook the ketchup for another 5 minutes and remove from heat.

We pour the ketchup hot into sterilized jars or bottles and close hermetically with lids. Let the ketchup cool by covering the jars with a blanket. We store ketchup "You will lick your fingers" in the basement or in the refrigerator.

Homemade tomato ketchup "Lick your fingers" is ready for the winter. Delicious, bright, aromatic, this ketchup will forever take root in your home. I cook spaghetti with this ketchup, pizza, add to different sauces and serve with meat and fish.

Bon Appetit!

Ketchup is one of the favorite sauces for both adults and children in many families, including mine. But I really do not like to buy it in the store - after all, I do not know at all what the manufacturers actually put there. Therefore, in summer and autumn, when there are a lot of tasty, juicy and affordable tomatoes, I will certainly close my homemade ketchup.

Then I will definitely be sure of its taste and composition when in winter I open a can for meat, pasta or chicken fillet nuggets.

Ingredients:

• 2.5 kg of tomatoes;
• 3 onions (medium)
• 0.5 cups of sugar;
• 80 ml 9% vinegar;
• 0.5 teaspoon of black peppercorns, clove buds, coriander seeds;
• 2 teaspoons of salt.

* From the indicated amount of ingredients, about 1 liter of ketchup is obtained (this figure may vary slightly in one direction or the other - it depends on the thickness of the ketchup).

Preparation:

Tomatoes and my onions. Peel the onion, cut off the basal bottom and cut into small pieces. Cut the tomatoes in half, cut out the attachment points of the stalks and dense light areas (if any). Cut the tomatoes into slices. Place tomatoes and onions in a wide saucepan with a thick bottom. We mix.

Put the pan on fire, bring to a boil over medium heat. Then we reduce the heat to minimum, cover the pan with a lid and cook the mass for 40 minutes.

Cool the resulting mass slightly and grind it through a sieve (it will be faster if you first grind the mass through a perforated colander, and then through a sieve or fine-mesh colander). As a result, we get a liquid mass, which we return to the pan. We put a saucepan with tomato mass on the fire and bring to a boil.

Cut a piece 30-40 cm long from a wide bandage. Put peppercorns, cloves and coriander on the edge of this piece and tie it securely. The result is a bundle of spices on a long "string" of bandage.

We lower the bundle with spices into the boiling tomato mass, and tie the other end of the bandage to the handle of the pan (so it will be easy to remove it after cooking).

Cook the tomato mass until it boils down to half the volume and reaches the desired density. If you cook over low heat, it will take about 1 hour, over medium heat, the process will go twice as fast, but you will have to stir the mass often so that it does not burn. Choose for yourself how it is more convenient for you to cook ketchup. When the ketchup reaches the desired thickness, add salt, sugar and vinegar, cook for another 5-10 minutes. We take out a bag of spices.

Pour the ketchup into prepared, sterilized jars and immediately close the lids.

We turn the jars of ketchup upside down and wrap them in a blanket. We leave the ketchup in this form for a day, after which the jars can be transferred to a permanent storage location. This ketchup can be stored at room temperature, but in a dark place.

We select only ripe tomatoes for ketchup, maybe even soft ones. It is better to take large tomatoes - juice is more easily extracted from them. If you use brown tomatoes, the ketchup will have a light brownish color, making it less appetizing. At the end of cooking, be sure to try ketchup, you may want to add salt or sugar to it.

A sauce with a long history is ketchup. For modern man this seasoning for food is associated with red bottles and store shelves. Ketchup was prepared at home for the winter earlier, before the development of the food industry, in many families. Now natural food is gaining popularity, and housewives are striving to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.

Recipes for making homemade ketchup for preparation for the winter

To prepare delicious ketchup that will be stored all winter and will not spoil, you need high-quality tomatoes, ripe, strong, without defects. Rural or country tomatoes grown without chemicals are ideal. As part of factory sauces, not only tomatoes or tomato paste but also flavor enhancers, modified gum and starch. Home-cooked ketchup for the winter is healthier, it tastes better than industrial counterparts, besides, you can make both a classic sauce and use an original and unusual recipe.

Classic tomato recipe

The sauce from which the ketchup got its name did not contain tomatoes. The Chinese seasoning ge-tsup was prepared with fish entrails and later with anchovies. The British changed the recipe in their own way, replacing the fish with mushrooms and walnuts, then included the olives. Tomatoes were added much later, and a variant was born, today called the classic. Ingredients for Classic Ketchup:

• tomatoes - 2.5 kg;
• sugar - half a glass;
• carnation - 2 buds;
• black pepper - 20 peas;
• coriander - 10 peas;
• vinegar 9% - 2 tablespoons;
• salt - half a tablespoon;
• greens (any) - a bunch.

How the sauce is made:

1. Select the tomatoes, rinse, remove the stalks with a knife, cut into small pieces, place in a saucepan, wait for a boil. Add water if necessary, and there is enough juice released. Switch the stove to medium heat, cook for 20 minutes.
2. Cool boiled tomatoes, pass through a sieve, into the same saucepan. Cook the mass of the future ketchup until it thickens, an hour or more.
3. Put the spices in a piece of gauze, tie the ends, getting a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, stir the mixture, cook for 10 minutes, making a slow fire.
4. Pour ready-made ketchup into sterilized containers, cool, place in a refrigerator or cellar.

With apples and bell pepper

Ketchup for lovers of interesting flavor combinations will complement any snack. Little secret: if you add dried onions, or smoked onions, you get an extraordinary aroma. This supplement is useful for those who are not against culinary experiments with ketchup. If you are not sure if eaters will approve of an unusual taste, limit yourself to the original recipe. To prepare this spicy ketchup you will need:

• red soft tomatoes - 1.5 kg;
• apples (green is preferable) - 1 kg;
• bell pepper(yellow, red) - 1 kg;
• onion (turnip) - 1 kg;
• vinegar 9% - 1 glass;
• sugar - a tablespoon;
• salt - half a teaspoon;
• black pepper - 10 peas;
• allspice - 6 pcs.;
• garlic - 5 teeth;
• savory to taste.

Step by step recipe making ketchup:

1. Chop the tomatoes and onions, core out the apples, cut the middle with seeds for the peppers.
2. Pour a few tablespoons of water into vegetables and fruits, put on fire, boil until gruel.
3. Rub the mixture through a sieve, pour into a saucepan, dip the spices in a gauze bag, boil until thick.
4. Pour in sugar and salt, pour in vinegar, add squeezed garlic, chopped savory.
5. Pour the hot mixture into bottles (heated), tighten the lids tightly, put in a container for sterilization (large saucepan, tank), sterilize, then cool.

Preservation of hot tomato sauce with chili peppers

The popular "hot" sauce is prepared simply, with a minimum of ingredients; chili peppers will still overpower all other flavors. You can season it with many dishes, with care. Chile goes well with pasta and its varieties, potatoes, rice, fish, meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise there will be a fire in your mouth. For hot sauce you need to take:

• fleshy tomatoes - 3 kg;
• chili (or cayenne pepper) - 1-3 pods;
• salt - a tablespoon with a slide;
• sugar - 150 g;
• vinegar 9% - 50 ml;
• peppercorns, allspice and black - 10 pcs.

Cooking sequence:

1. Wash, cut tomatoes into slices, pour into a saucepan, put on fire (medium). Cook until soft, about 40 minutes, stirring all the time.
2. Cut and peel the chili, add to the tomatoes at the end of cooking. If very desirable spicy sauce, do not remove the seeds from the pepper. Pour in peppercorns, cook for 15 minutes.
3. Wipe the mixture with a sieve, using a wooden spoon or spatula. Skin, seeds, spices will not pass through the sieve. Grinding can be simplified by using a juicer that has the function of squeezing juice with pulp, or a conventional device, but then the peel from the tomatoes must be removed before cooking.
4. Boil the puréed mixture, season with salt, vinegar, sugar, pour the ketchup into jars or bottles, close.

From tomato juice with starch in a slow cooker

In the preparation of ketchup at home for the winter, starch is rarely used; housewives prefer to boil excess moisture without adding thickeners. Sometimes the obtained degree of consistency is not enough, for example, when baking pizza. The sauce may spread and the dish will be moist. Homemade ketchup with the addition of starch will save the dish of the day. For him you will need:

• very ripe tomatoes - 5 kg;
• onions - 400 g;
• apple cider vinegar - 50 g;
• sugar - a glass;
• allspice - 15 peas or 1-2 teaspoons;
• bitter pepper, garlic - to taste;
• starch - 2 tablespoons.

The sauce is prepared like this:

1. Squeeze out tomato juice, it is better with the help of a juicer, or you can scroll the tomatoes in a meat grinder with a fine grate, discard the pulp in a colander, let it drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stewing mode.
2. Peel and chop the onion: use a meat grinder or puree in a blender.
3. Wait for the tomato juice to boil, add the onion puree. Simmer in a slow cooker for an hour and a half.
4. Pour salt, vinegar, sugar into the multicooker bowl.
5. In a glass of juice prepared earlier, stir the starch and pepper. While stirring the ketchup, pour in the mixture. When the mixture thickens, turn off the multicooker.
6. Pour into jars, swirl hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for a fragrant, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a huge success. The culinary specialist regulates the pungency of ketchup on his own, the recipe does not set a clear framework for how hot such a sauce should be. Everything is done based on the wishes of consumers, ketchup will not become less tasty from a decrease in the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup composition:

• ripe plums - 5 kg;
• tomatoes - 1 kg;
• bell pepper - 500 g;
• garlic - 300 g;
• red pepper (hot) - to taste;
• so - 2 tablespoons;
• sugar - 300 g

Sauce preparation:

1. Wash the vegetables, remove the seeds of the plums.
2. Scroll plums, peppers, tomatoes in a meat grinder.
3. Place everything in a saucepan, cook for 2 hours, stirring occasionally.
4. Grate the garlic on a fine grater, or pass through a garlic press, add to the pan, cook for another 40 minutes.
5. Pour the ketchup into hot jars, roll up. Turn over the jars, wrap with a blanket until it cools.

Find out more recipes on how to cook delicious.

A quick recipe for tomato paste

Ketchup is prepared in a hurry, with a minimum of ingredients. Store-bought tomato paste is more natural than factory-made ketchup. Read the label, choose a paste that contains only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperature, is an antioxidant, good for the heart. Ingredients for "quick" ketchup:

• tomato paste - 100 g;
• seasonings: a mixture of dry herbs, garlic, black pepper - all together 50 g;
• salt - a teaspoon;
• sugar - 2 teaspoons;
• mustard (ready-made) - a tablespoon.

How to cook:

1. Dilute the paste with boiled water (about 200 ml).
2. Pour sugar, salt, seasonings into one glass, pour boiling water over, let it brew, pour into a paste.
3. Put on the stove, cook for 2 minutes on low heat.
4. Transfer to a processed jar. Store in refrigerator for up to three weeks.

Aromatic Red Currant Ketchup with Spices Without Vinegar

The national Georgian delicacy, tkemali sauce, is made from sour plums. Its classic unique taste is not easy to reproduce, there are modifications of the sauce, plums are replaced by some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to the classic tkemali, cilantro should be among the seasonings, add it to the ingredients below:

red currants (without green twigs) - 1 kg;

• water - a quarter glass;
• garlic - medium head;
• dry dill - 2 tablespoons;
• ground coriander seeds - 3 teaspoons;
• hot red pepper (ground) - 1.5 teaspoons;
• sugar - half a glass;
• salt - 2 teaspoons.

Preparation:

1. Put currants in a saucepan, pour in water, bring to a state of puree over low heat (do not bring to a boil).
2. Drain the liquid, taking a separate container, rub the berries through a sieve.
3. Mix juice and puree, put on fire, boil until thick.
4. Grind spices and herbs to a powder, add to mashed potatoes, salt, add sugar, cook for 5 minutes.
5. Pour into jars, cool.

Video: how to cook ketchup for the winter at home

Store-bought ketchups contain sodium benzoate. Manufacturers love this supplement because it prevents mold and yeast from growing, allowing the ketchup to be stored for a long time. A substance with such an effect contains cinnamon, cloves, mustard, cranberries, apples, if you see these components in recipes, be aware that they prevent the sauce from spoiling. For the same purpose, culinary experts use vinegar. Practical advice how to cook your favorite seasoning for the winter, you will hear in the video below, reproduced there step by step cooking ketchup at home.

Everyone can make delicious and aromatic ketchup with different spices with their own hands. Indeed, when preparing it at home, you just need to follow the rules for preparing ingredients and preserving them. In the following simple recipes you can learn how to roll up tomato ketchup with spices, and how to prevent spoilage of the finished product during winter storage.

Ingredients for making spicy tomato ketchup with your own hands

• tomatoes - 5.5 kg;
• onions - 2 multi-cups (multi-cup is a measuring cup from a multicooker, blender);
• sugar - 1/2 tbsp.;
• Apple cider vinegar - 1.5 multi-cups
• grated ginger - 2 tsp;
• cloves, cinnamon, celery seeds - 1 tsp each;
• dried garlic (powder), ground allspice and black pepper - 1 tsp each;
• salt - 3 tablespoons;

Photo recipe for making your own tomato ketchup with spices

Diy recipe with a video of ketchup from tomatoes and spices

When cooking ketchup, you can add not only special seasonings, but also those spices that every housewife always has at hand. Such additives will help to make an equally tasty preparation that will delight you with its fresh and rich taste throughout the winter.

How to cook tomato ketchup Lick your fingers with spices for the winter - a step by step photo recipe

The use of cinnamon, cloves and celery seeds in homemade ketchup can add an amazing aroma to the preparation. Such a roll will significantly surpass store-bought ketchup in taste and smell, and at the same time will be completely natural and harmless. It is quite easy to carry out home preservation of tomato sauce, you just need to follow the instructions exactly. The following recipe describes in detail how to make ketchup. You will lick your fingers quickly and easily.

List of ingredients for tomato ketchup recipe Lick your fingers for winter with spices

• tomatoes - 2 kg;
• onion - 1 pc.;
• sugar - 2 tablespoons;
• cinnamon sticks - 1-2 pcs.;
• celery seeds - 1-2 tablespoons;
• cloves - 1 tablespoon;
• allspice peas - 6-9 pcs.

Step-by-step recipe for winter harvesting of ketchup Lick your fingers from fresh tomatoes

Simple tomato ketchup for the winter - recipes with step by step photos and videos

Harvesting flavored tomato ketchup at home eliminates the need for dressings or additives to dishes with preservatives. At the same time, the use of apple cider vinegar will help to get the most delicate workpiece without pronounced acid. Such a natural ingredient will practically not change the taste of tomatoes and at the same time will allow you to keep the seaming for a long period.

List of ingredients for preparing plain tomato ketchup for winter

• tomatoes - 10 kg;
• sugar - 1 tbsp.;
• salt - 1/4 tbsp.;
• chopped onions - 3 multi-cups;
• cayenne pepper - 1 tsp;
• celery seeds - 3 tablespoons;
• cinnamon sticks - 2 pcs.;
• allspice peas - 1 tsp

Step-by-step recipe for winter harvesting of tomato homemade ketchup

Video recipe for making ketchup from ordinary tomatoes for the winter cold

When preparing delicious homemade ketchup, you don't have to use only apple cider vinegar: it can be easily replaced with table vinegar. Therefore, hostesses who do not want to buy additional ingredients for making a special seaming at home are advised to use the following ketchup recipe with the addition of 6% vinegar.

Delicious tomato and pepper ketchup for the winter - a simple recipe with step by step photos

Quite unusual, but very tasty is ketchup cooked with the addition of bell pepper. Such an ingredient will give the workpiece an amazing aroma and sweetish taste. Making such a blank with your own hands is not difficult at all, but for the recipe discussed below, you will need to prepare tomato juice and mashed potatoes in advance.

Ingredients for a delicious winter ketchup with tomatoes and peppers

• tomato juice - 1 l;
• tomato puree - 1 kg;
• bell pepper - 1 red and 1 green;
• onion - 1 pc.;
• celery stalk - 5 pcs.;
• salt - 2 tablespoons;
• sugar - 1.5 multi-cups;
• Apple cider vinegar - 2/3 multi-cups
• garlic - 4 cloves;
• mustard, paprika, celery seeds - 1/4 tsp;
• cinnamon - 1/8 tsp

A simple recipe for making delicious homemade tomato and pepper ketchup for winter

Original tomato ketchup You will lick your fingers for the winter - a recipe with step by step photos

The following recipe for making homemade ketchup Lick your fingers includes many ingredients that allow you to end up with a very unusual preparation. At the same time, hostesses can prepare such a roll for future use, or leave part of the ketchup for quick use. The following instruction describes in detail the features of cooking the original tomato harvest and the rules for its storage.

List of ingredients for the preparation of original ketchup You will lick your fingers by the winter cold

• purple onion - 1 pc.;
• fennel - half;
• tomatoes - 0.5 kg;
• wine vinegar - 3/4 multi-cups;
• grated ginger - 1 tablespoon;
• hot pepper - half;
• celery stalk - 1 pc .;
• garlic - 3 cloves;
• olive oil - 2 tablespoons;
• coriander seeds - 1 tablespoon;
• sugar - 1/4 multi-cup;
• basil, salt to taste.

Photo recipe for making ketchup for winter Lick your fingers with original ingredients

Unusual tomato and apple ketchup for the winter - video recipes for preparations

Adding apples to tomato ketchup gives the preparation a delicate taste and rich aroma. Such an ingredient will make it possible to make a real work of art out of ordinary seaming and make a sauce with your own hands, which will have no equal among store counterparts.

Video selection of recipes for cooking unusual ketchup with apples and tomatoes for winter

In the following recipes, you can find different options for harvesting tomato ketchup with apples. All of them are quite easy to use, so they are perfect for preparing a large amount of healthy and tasty seaming for the winter.

How to make tomato ketchup at home - step by step photo instructions

Adding spices such as cloves or peppercorns to ketchup requires that they be removed from the sauce before rolling. But the hostesses who do not have time for the subsequent straining of the mixture from the seasonings should pay attention to the possibility of cooking the spices together with the sauce in a gauze bag. The following recipe describes how to easily make homemade ketchup with spices that can be quickly removed from the hot seamer.

Ingredients for a recipe for making fresh tomato ketchup at home

• tomatoes - 10 kg;
• chopped onions - 3 multi-cups;
• celery seeds - 3 tablespoons;
• cloves - 4 tsp;
• cinnamon sticks - 2 pcs.;
• Apple cider vinegar - 3 multi-cups
• cayenne pepper - 1 tsp;
• sugar - 1.5 tbsp.;
• salt - 4 tablespoons

Instruction with a photo of a recipe for preparing ketchup from a tomato at home

How to make homemade ketchup from green tomatoes for the winter - recipe with photo instructions

Usually, large red tomatoes are used to make simple homemade ketchup. But no less amazing preparation can be made using green tomatoes as the main ingredient. They will add a special sour taste to the seaming and will help to surprise all guests with such unusual ketchup. The following recipe tells you step by step how to make the original green sauce with your own hands in a minimum of time.

List of ingredients for the winter preparation of green ketchup from homemade tomatoes

• green tomatoes - 1.3 -1.4 kg;
• onions - 600-700 g;
• salt - 1 tablespoon;
• grated ginger - 1 tsp;
• apple cider vinegar - 1 multi cup;
• sugar - 1 3/4 tbsp.;
• salt - 2-3 tbsp. l .;
• spices to taste.

Photo instruction on the recipe for making homemade ketchup for winter from green tomatoes

Among the proposed photo and video recipes, you can find both classic and non-standard instructions for making ketchup. For example, they can be used to make a spicy sauce with apples at home, or you can quickly make ketchup. You will lick your fingers. If desired, the hostesses can slightly change the considered recipes, including their favorite spices in them or reducing the amount of seasonings used. Such simple and understandable instructions will help you easily prepare mouth-watering tomato ketchup for the winter with your own hands, which will have an original taste and a breathtaking aroma.

Some 20 years ago, only a few heard about ketchup, and store shelves were occupied by half-liter cans of Krasnodarsky tomato sauce. As children, we ate it almost in cans - with bread, until heartburn, it was delicious! And then ketchup appeared - oh, this bliss ... With it you could eat literally everything. 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, and dyes, and preservatives ... There is only one way out - to cook ketchup yourself. This is the only way you will know exactly what is in your ketchup, and you will prepare it 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 will not be able to do with a couple of jars.

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

Tomato sauce "Classic"

Ingredients:
3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 clove of garlic
a pinch of cinnamon
on the edge of a sharp knife red pepper.
Preparation:
Finely chop the tomatoes, put in a saucepan, put on the 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 in a saucepan again, bring to a boil, pour in vinegar and arrange in sterilized jars. Roll up.

Homemade ketchup "Spicy"

Ingredients:
6.5 kg of tomatoes,
10 g garlic
300 g onions
450 g sugar
100 g of 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%.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can cleanse the seeds if someone doesn't like them in the sauce: scoop out the seed chambers with a spoon and put them in a sieve over the saucepan. The juice will drain into the pot. Put chopped tomatoes there and chop everything with a blender (or mince it). Also grind onion, garlic, spices in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, put on fire. Add one third of the 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 put hot in sterilized jars. Roll up.

Tomato sauce"Spicy"

Ingredients:
3 kg of tomatoes,
500 g onions
300-400 g sugar
2 tbsp mustard,
300-400 ml of 9% vinegar,
2-3 bay leaves,
5-6 peas of black pepper,
3-4 juniper berries,
salt.
Preparation:
Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, rub through a sieve. Heat the 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 put it hot in sterilized jars and seal.

Just ketchup

Ingredients:
5 kg of tomatoes,
1 cup chopped onion
150-200 g sugar
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
a piece of cinnamon
½ tsp ground celery seeds.
Preparation:
Chop the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, rub through a sieve. Pour into a saucepan, put on fire. Fold the spices into a cheesecloth bag and put them in the boiling tomato mass. Boil down by about a third. Add salt, sugar, boil for another 5-7 minutes, take out the bag of spices, pour into sterilized bottles or jars, and seal.

Ketchup "Delicious"

Ingredients:
3 kg of tomatoes,
10-15 large cloves of garlic
1 cup of sugar,
1 tbsp with a top of salt,
10 fleshy peppers
1-3 pods hot pepper(to taste) or 1 tsp. ground cayenne pepper or chili.
Preparation:
Grind tomatoes, sweet and hot peppers (mince or grind with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic passed through a press. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:
500 g tomatoes
500 g onions
1 kg of colorful sweet pepper,
2 large hot pepper pods
100 ml of vegetable oil
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.
Preparation:
Chop tomatoes, onions, sweet and hot (together with seeds) peppers (with a meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil to desired consistency, stirring constantly. Spread hot on sterilized jars, roll up.
Homemade ketchups are made not only from tomatoes, 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 meaty tomatoes,
4 sweet apples,
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon
1 tsp ground nutmeg (no slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar
3 large cloves of garlic.
Preparation:
Chop the tomatoes, put in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, also simmer until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on low heat and simmer until thick for 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 put in sterilized jars. Roll up.

Ketchup "No hassle"

Ingredients:
2 kg of ripe tomatoes,
500 g sweet pepper
500 g onions
1 cup of sugar,
200 g olive oil
1 tbsp ground black pepper,
1 tbsp dry mustard,
salt to taste.
Preparation:
Grind all ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:
5 kg of tomatoes,
10 sweet feathers

tsev,
10 onions,
2.5 cups 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 peppers,
½ tsp ground paprika,
½ tsp ginger,
1 tbsp starch (if necessary).

Preparation:
Cut vegetables into large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to low and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, remaining spices and boil until the desired thickness 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 cool place.

Ketchup with paprika

Ingredients:
5 kg of tomatoes,
3-4 onions,
3 sweet peppers,
2 tbsp salt,
300 g sugar
100-150 ml 9% vinegar,
½ tsp ground red pepper,
a little cinnamon
greens.
Preparation:
Chop 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 rub 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 in a bunch and dip into the tomato mass. Cook again for 3 hours to evaporate the liquid. Spread hot on sterilized jars, roll up.

Ketchup "Shitty" (not because it's bad, but just with horseradish)

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.
Preparation:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring occasionally, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, simmer for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Spread hot on sterilized jars, roll up.

Ketchup "Tomato-plum"

Ingredients:
2 kg of tomatoes,
1 kg plums,
500 g onions
1 head of garlic
1 tsp black pepper
1 tsp red pepper
salt, sugar to taste.
Preparation:
Chop the tomatoes, steam in a saucepan under a lid over low heat, rub through a sieve. Remove pits from the drain, steam it 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 in a variety of ways. Happy blanks!