Ketchup is perhaps the most popular and versatile sauce that can brighten up almost any dish, be it pasta or potatoes, meat or fish. Unfortunately, in stores it is not always possible to choose a tomato sauce that meets all requirements of taste and quality. In addition, in recent years, it has become more and more popular to observe proper nutrition, consisting only of natural and environmentally friendly products. In this article, we will tell you about how to make ketchup at home, and also consider an interesting history of its creation.

Sauce history

The recipe of the progenitor of this tomato sauce, oddly enough, has practically nothing to do with today. Initially, ketchup was made from walnuts, anchovies, mushrooms, spices and garlic based on wine and brine from salted fish. The sauce found such a composition in its historical homeland - in China.

In the seventeenth century, ketchup was first introduced into Europe, namely England. For two centuries, the British tried to maintain a real ketchup recipe, despite the lack of many ingredients, until someone decided to add tomatoes to it.

Gradually, the sauce reached America, undergoing various modifications. Since the tomato season is short, the preservation of ketchup in those days was a rather difficult issue. For preservation, manufacturers sometimes used boric acid and even formalin, which made the sauce poisonous.

Even today, the composition of many tomato sauces presented in a stunning assortment on supermarket shelves does not please with its naturalness and harmlessness. That is why we suggest you learn how to cook homemade ketchup. This process is quite simple and not very expensive.

How to make ketchup really tasty?

To get a tasty and aromatic tomato sauce, it is not enough just to find good recipe... It is important to consider a few more points:

• When choosing tomatoes for making homemade ketchup, you should give preference only to ripe fruits, without damage and traces of spoilage. Moreover, greenhouse tomatoes do not have the desired softness and aroma, and therefore you should choose vegetables grown in the garden.
• The rest of the ketchup ingredients should also be fresh, clean, and whole. This is especially true for plums and apples, which are often infested with worms.
• To obtain a pleasant uniform texture, tomatoes and other components of ketchup must be repeatedly chopped in a meat grinder and then rubbed through a sieve. To simplify this process, it is permissible to use an auger juicer, but it still does not allow achieving a completely ideal structure.

It would seem that there is nothing complicated in these tips, but if you do not follow them, you are unlikely to get a product with high organoleptic qualities.

Traditional ketchup

The recipe for homemade tomato sauce does not differ in a special abundance of ingredients, and each of them is really important. So, for its preparation you will need:

• 6 kilograms of tomatoes;
• 300 grams of sugar;
• 50 grams of salt;
• 150 milliliters 6% apple cider vinegar;
• 2-3 cloves of garlic;
• 20-30 pcs. cloves and the same amount of peppercorns;
• a pinch of ground cinnamon and hot pepper.

The tomatoes are thoroughly washed, cut into small cubes and cooked in a saucepan over low heat. When the volume of tomatoes becomes one third less, sugar is added, after which the sauce is cooked for five to seven minutes and salt is added. After a few more minutes, add cinnamon and hot pepper. The cloves and peas are best placed in a gauze bag before adding them to the tomatoes.

The sauce is boiled for about ten minutes with spices, after which the gauze bag is removed, and the tomatoes are wiped through a sieve. Fragrant tomato puree put back in a saucepan, add chopped garlic and vinegar, bring to a boil and pour into sterilized jars.

This recipe for tomato ketchup for the winter would be just perfect. It will retain its taste and aroma throughout storage.

Alternative to fresh tomatoes

It so happens that there are no fresh tomatoes at hand, because their ripening season is not so long as to enjoy vegetables for a whole year. That's when ready-made tomato paste comes to the rescue. Ketchup from it turns out to be no worse than from ripe tomatoes, and the process of making the sauce is greatly simplified. Ingredients:

• tomato paste - 400 grams;
• water - 170 grams;
• onions - 110 grams;
• green apples - 220 grams;
• bell pepper- 170 grams;
• salt - 20 grams;
• sugar - 50 grams;
• vinegar - 50 milliliters;
• spices to taste.

Vegetables and apples are thoroughly washed, peeled and cut into small pieces. Pour them over with water and simmer for an hour. The finished mixture is cooled and rubbed through a sieve, then tomato paste and spices are added to it.

The sauce is simmered for another 10 minutes, vinegar is added and placed in the jars. Ketchup from tomato paste also able to be stored for a long time, preserving the taste and beneficial features.

Spicy tomato sauce

This ketchup recipe is sure to please the true gourmet. The combination of delicate tomato puree, vegetables and spices can add a touch of sophistication to every dish. To create it, prepare:

• 1 kilogram of tomatoes;
• 0.5 kilograms of sweet pepper;
• 250 grams of onions and carrots;
• 50-60 grams of garlic and spicy red pepper;
• 40 milliliters of apple cider vinegar;
• 40 grams of sugar;
• 10 grams of salt, basil and ground ginger;
• 0.5 liters of water;
• a pinch of ground coriander;
• a couple of tablespoons of vegetable oil.

Carrots, onions and bell peppers are washed, peeled and passed through a meat grinder. Basil and half a glass of water are added to them. The mass is stewed over low heat, while tomatoes, garlic and hot peppers are passed through a meat grinder. The tomato mass is combined with vegetables, boiled for 10 minutes, then diluted with the remaining water and boiled again for 5-8 minutes.

The sauce is cooled, rubbed through a sieve and again sent to low heat. Spices, oil and vinegar are brought in, the ketchup is cooked for 10 minutes and laid out in bottles and cans.

• Did you know that at the dawn of its existence, this tomato sauce was a drug and even came in pill form?
• Scientists have proven that regular consumption of tomatoes dramatically reduces the risk of cancer and problems with the cardiovascular system.
• The largest "ketchup bottle" was built in Collinsville by a tower manufacturing facility. Its total height was over 50 meters.
• Due to the high acidity of ketchup, this sauce can be used as a cleaning agent. It will easily remove grease and rust stains from metal surfaces.

Finally

Today we have shared with you the best ketchup recipes, which you can now make on your own right at home. Experiment, add your favorite spices and herbs to its composition. This sauce will certainly become a favorite of all members of your family, because it will be created with your own hands.

Ketchup is one of the most versatile sauces. It goes well with pasta and potatoes, meat and fish, and any dish tastes better with it. However, commercial sauces rarely contain only natural products, and those consisting only of them are expensive. If you want to enjoy the taste of a quality product all year round and at the same time not give fabulous money for it, there is only one way out - to cook ketchup at home. If done correctly, then in its organoleptic qualities it will surpass the purchased one.

How to cook ketchup

In order to make delicious ketchup, it is not enough to choose a suitable recipe, although a lot depends on it. It is very important to consider a few points.

• When choosing tomatoes for making ketchup at home, it is necessary to reject all overripe and unripe, at least somewhat damaged. In this case, it is better to give preference to tomatoes grown not in greenhouses, but in the beds: fleshy and aromatic.
• Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which there may be whipped, wormy ones - these are not suitable for ketchup.
• Tomatoes and other foods, if required by the recipe, must be thoroughly chopped. The best way to do this - pass through a meat grinder, then rub the puree through a sieve. There is also an easier way - to pass it through an auger juicer, but it does not allow achieving such quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the selected recipe.

Homemade ketchup

• tomatoes - 2.5 kg;
• granulated sugar - 125 g;
• cloves - 2 pcs.;
• black peppercorns - 20 pcs.;
• coriander - 10 pcs.;
• table vinegar (9 percent) - 40 ml;
• salt - 10 g;
• greens to taste (basil, dill, parsley) - 100 g.

Cooking method:

• Wash the tomatoes well, cut off the stalks, cut each vegetable into 4 parts.
• Chop greens and place in a saucepan with tomatoes.
• Place the tomatoes in a saucepan and simmer for 20 minutes.
• After the tomato mass has cooled, rub it through a sieve.
• Bring the tomato puree to a boil and cook until thickened. This will happen in an hour or an hour and a half. All this time, the mass should be mixed so that it does not burn.
• Fold the spices in cheesecloth or bandage, wrap them well so that they do not fall out during cooking, and dip them into the tomato mass.
• Pour in sugar and salt, pour in vinegar, boil for another 10 minutes.
• Take out the spice bag.
• Sterilize the jars, preferably small ones, and fill with hot ketchup. Seal with sterilized caps.

Traditional homemade ketchup has a pleasant sweet and sour taste. It is not spicy at all, so it can even be given to children.

Spicy ketchup

• tomatoes - 2 kg;
• red bell pepper - 1 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• tomato paste (no salt) - 0.2 kg;
• vegetable oil - 0.15 l;
• chilean pepper - 0.15 kg;
• garlic - 100 g;
• Apple cider vinegar (6 percent) - 70 ml;
• sugar - 80 g;
• dry basil - 20 g;
• ginger - 50 g;
• corn starch - 50 g;
• ground coriander - 5 g;
• water - 1 l;
• salt - 20 g.

Cooking method:

• Peel carrots, peppers and onions, chop, mince.
• Grind the basil to a powder.
• Combine the basil, onions and carrots.
• Pour the carrot-onion-pepper mass with water in the amount of 0.2 l, simmer for 10 minutes.
• Mince the tomatoes, garlic and hot peppers. If you want the ketchup to turn out sharper, you can not remove the seeds from the pepper, but grind it whole.
• Place the tomatoes, hot peppers and garlic over the carrots and onions, and simmer the vegetables together for another 10 minutes.
• Dissolve the tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
• Cool the vegetable mass, then rub it through a sieve, beat the resulting puree in parts with a blender.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and simmer for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch in a thin stream into the sauce, stirring it constantly, cook for a couple of minutes.
• Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.

The ketchup prepared according to this recipe has a spicy aroma and pungent taste, quite pungent.

Spicy ketchup

• tomatoes - 0.5 kg;
• onions - 0.5 kg;
• sweet pepper - 1 kg;
• hot peppers - 0.2 kg;
• vegetable oil- 100 ml;
• table vinegar (9 percent) - 0.25 l;
• garlic - 7 cloves;
• black peppercorns - 7 pcs.;
• sugar - 125 g;
• salt - 5 g.

Cooking method:

• Grind the sweet and hot peppers together with the seeds with a meat grinder.
• Do the same with the rest of the vegetables.
• Place the vegetables in a saucepan and cook for half an hour.
• Wrap the peppercorns in cheesecloth and lower them to the bottom of the pan.
• Pass the garlic cloves through a press and add to the vegetables.
• Pour salt, sugar into the vegetable mass, pour oil and vinegar into it, mix.
• Boil to desired consistency and pour into sterilized bottles through a clean, boiled funnel.
• Close the lids, let cool.

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of truly spicy sauces and seasonings.

Classic ketchup

• tomatoes - 3 kg;
• sugar - 150 g;
• salt - 25 g;
• Apple cider vinegar (6 percent) - 80 ml;
• cloves - 20 pcs.;
• black peppercorns - 25 pcs.;
• garlic - 1 clove;
• ground cinnamon - a pinch;
• hot red pepper (ground) - on the tip of a knife.

Cooking method:

• Wash the tomatoes, chop finely, put in a saucepan and put it on low heat.
• Boil the tomatoes until they are one-third less in volume.
• Add sugar and cook for another 5 minutes.
• Add salt and cook for another 3 minutes.
• Wrap peppers and cloves in cheesecloth, put in a saucepan with tomatoes. Add pepper and cinnamon there.
• Boil for another 10 minutes and remove the pan from heat.
• When the mass has cooled, rub it through a sieve, after removing the gauze bag with spices, and place it back in the pan.
• Crush the garlic and add to the tomato puree.
• Pour in the vinegar, bring the ketchup to a boil and pour into jars or bottles that should be sterilized beforehand.

Ketchup has a universal classic taste, which allows it to be served with any dish. This is the most tomato ketchup that can be, because there are no other vegetables in it.

Table ketchup

• tomatoes - 6.5 kg;
• garlic - 10 g;
• onions - 0.5 kg;
• sugar - 0.45 kg;
• salt - 100 g;
• ground cinnamon - 2 g;
• mustard (seeds) - 3 g;
• cloves - 6 pcs.;
• black peppercorns - 6 pcs.;
• allspice peas - 6 pcs.;
• vinegar essence (70 percent) - 40 ml.

Cooking method:

• Wash the tomatoes, making a criss-cross cut on each.
• Dip in boiling water, blanch for a couple of minutes, remove and transfer to a saucepan of cold water.
• Remove the skins from the tomatoes, cut each in half.
• Place the strainer in a clean saucepan. Take the seeds out of the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the wire rack and the juice gets into the pan. Wash the sieve.
• Return it to the pot and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or in a coffee grinder.
• Pass the onion and garlic through a meat grinder.
• Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
• Bring to a boil, add 150 g of sugar and continue to cook, stirring constantly, until the mixture is about half boiled down.
• Add remaining sugar and cook, stirring, for 10 minutes.
• Pour in salt, pour in vinegar and boil for another 10 minutes.
• Pour the ketchup hot into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or closet.

Table ketchup is very aromatic, has a delicate texture and a spicy taste. It cannot be said about him that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

• tomatoes - 5 kg;
• Bulgarian pepper - 0.3 kg;
• onions - 0.5 kg;
• sugar - 0.2 kg;
• salt - 30 g;
• paprika - 10 g;
• table vinegar (9 percent) - 125 ml.

Cooking method:

• Wash the peppers, remove the seeds, cut into pieces and grind with a blender or meat grinder.
• Wash the tomatoes, cut them, cook for 5 minutes and transfer to cold water. When the tomatoes have cooled slightly, remove them from the water and peel them off.
• Chop the tomatoes and chop with a meat grinder or blender.
• Remove the husks from the onions, chop and chop in the same way.
• Pour salt and sugar into a saucepan, put vegetable puree into it and put on fire.
• After bringing to a boil, reduce heat and simmer until the mass is optimal for ketchup consistency.
• Pour in paprika, boil for a couple of minutes.
• Pour in vinegar and boil for another 3 minutes.
• Pour into previously sterilized jars or bottles, close them with lids. The ketchup should cool down at room temperature, after which it is better to put it in a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Having tried it once, you want to eat again and again.

Homemade ketchup is a tasty and healthy product that can be stored well and eaten quickly. The variety of recipes allows you to make a tomato sauce for every taste.

Homemade ketchup is not prepared by so many housewives for the winter. It is believed that making ketchup is troublesome, and there is an abundance of ketchup in the store. This is true. But if you look closely at the composition of ketchup on the shelves, then it will contain more products with the prefix E than natural ones. There are natural ketchups, but their selection is not so great and they cost much more.

After spending a few hours of your time, try making your own homemade ketchup. It's not difficult at all. One of the conditions for making homemade ketchup is ripe tomatoes. If you are preparing ketchup from red tomatoes, then sweet and bitter peppers are also better to take red ones. So the color of the ketchup will be rich and beautiful.

You can close homemade peppers not only in glass jars. I have been bottling ketchup and sauce in regular glass bottles for many years. And for the blockage I use salt. I keep ketchup in my closet in my apartment until spring. Bottles should be thoroughly rinsed with a baking soda brush and dried in the oven or microwave.

When you pour the ketchup, make a cork out of the bandage: put the bandage folded in several layers into the neck by 1-1.5 cm and stuff it tightly with coarse salt. Tie the ends with a thread. You can also tie the top with a cloth or bandage.

This way of closing bottles with juice, sauce was taught to my mother by her colleague. Then there was a shortage of not only cans, but lids.

Ketchup recipes for the winter

Ketchup with apples

Compound:

Tomatoes - 3 kg

Apples - 1 kg

Garlic - 1-2 heads

Vinegar 9% - 1 glass

Ground cinnamon - 0.5 teaspoon

Ground red pepper - 0.5 teaspoon

Sugar - 1 glass

Salt - 1 tablespoon

How to make apple ketchup:

Take tomatoes for ketchup ripe and dense. Apples of the Antonovka variety or others are sour. With Antonovka, ketchup is more aromatic. You can replace apples with quince.

Wash tomatoes and apples. Cut into several pieces and simmer over low heat until tender, about 1-1.5 hours.

Cool and rub through a metal sieve.

Transfer the resulting puree to the saucepan again. Add minced or finely chopped garlic, mustard, cinnamon, ground red pepper, sugar and salt.

Heat over low heat until boiling and simmer for 30 minutes at low boil. Stir the mixture periodically.

Add vinegar for 3-5 minutes. Pour ready-made ketchup into jars or bottles. Roll up hermetically and cool.

Sweet pepper ketchup

Compound:

Tomatoes - 2.5 kg

Bulgarian pepper - 500 grams

Onion - 3-4 heads

Hot pepper - 1 pod

Vinegar 9% - ¾ cup (about 180 grams)

Carnation buds - 4 pieces

Cinnamon - 0.5 teaspoon

Ground black pepper - 0.5 teaspoon

Sugar - 1 glass

Salt - 1.5 tablespoons

How to make pepper ketchup:

Wash all vegetables well. Cut the tomatoes into several pieces. Peel the red bell pepper and cut into four parts.

Peel the onion and cut into 4-6 pieces.

Scroll all vegetables through a meat grinder. You can grind with a blender, but not until mashed.

Put the mass on fire and, heating slowly, bring to a boil. Cook at low boil, stirring occasionally for 2 hours.

Add sugar, salt, ground cinnamon, cloves, black pepper and vinegar.

Bring to a boil and cook with the lid open until the mixture begins to thicken. Pour into clean jars and roll up. Refrigerate.

According to this recipe, you can cook ketchup with onions, replacing the bell peppers with the same amount of onions.

Ketchup with apples "Corida"

Compound:

Tomatoes - 4 kg

Apples - 0.5 kg

Onions - 0.5 kg

Cinnamon - 0.5 teaspoon

Ground red pepper - 1 teaspoon

Ground cloves - 0.5 teaspoon

Sugar - 1.5 cups

Apple cider vinegar 6% - 200 grams

Salt - 1.5-2 tablespoons

How to make ketchup:

Wash all vegetables. Peel apples from seeds. Chop and roll in a meat grinder or grind in a blender.

Transfer the mixture to a saucepan. Slowly heat to a boil and from the beginning of the boil, simmer at a low boil for two hours with the lid open. Stir the mixture well periodically.

Rub the cooked mass through a sieve. Pour back into the saucepan. Add spices and seasonings, sugar and salt. Cook at low boil for about an hour. Add vinegar, stir and simmer. Pour into prepared clean jars and seal tightly. Cool and store.

This ketchup goes well with meat dishes, pilaf, potato and vegetable dishes, pasta.

Homemade tomato ketchup

Compound:

Tomatoes - 2 kg

Onions 0.5 kg

Sweet pepper - 0.5 kg

Dry mustard - 2 tablespoons

Sugar - 1 glass

Salt - 1 tablespoon

How to make ketchup:

This is a very simple homemade ketchup recipe. You need a minimum of food and, moreover, no vinegar.

Wash all vegetables well. Peel the seeds off the bell peppers. Chop and roll in a meat grinder or grind in a blender.

Transfer the vegetable mixture to a saucepan and place on the stove. Bring to a boil, stirring occasionally. Reduce heat and cook for 1.5 hours.

Then add sugar, salt, ground pepper and mustard. Mix well. After boiling, boil for another 5-10 minutes and pour into clean jars. Roll up.

Cook the ketchup without covering the pan with a lid so that excess moisture evaporates.

This is a universal ketchup recipe that can be served with meat, vegetable dishes, and pasta. You can also use ketchup when cooking borscht, stewing vegetables and other dishes.

Tomato ketchup with cilantro seeds

Compound:

Tomatoes - 5 kg

Bell pepper- 1 glass

Onions - 1 glass

Hot pepper - 1 pod

Sugar - 1 glass

Salt - 1 tablespoon

Ground red pepper - 1 teaspoon

Cilantro seeds - 1 teaspoon

Vinegar essence - 1 teaspoon

How to make ketchup:

Wash all vegetables cold. Scroll pepper and onion through a meat grinder.

Cut the tomatoes into wedges and place on the stove. Boil until soft and rub through a sieve.

Pour the tomato puree into a saucepan, add bell peppers and onions, chopped hot peppers, sugar, salt and ground red and black pepper. Mix well. Place on the stove and bring to a boil.

Grind the cilantro seeds with a rolling pin and put them in a cotton bag or in several layers of cheesecloth. Tie tight and put in a saucepan.

From the beginning of the boil, cook for 2.5 hours on low heat with the lid open. At the very end, remove the bag of cilantro seeds and pour in the vinegar essence. Stir and pour into clean jars. Roll up.

Ketchup with cucumbers

Compound:

Tomatoes - 2 kg

Cucumbers - 2 pieces (large)

Hot pepper - 1 pod

Vinegar 9% - 2 tablespoons

Ground black pepper - 1 teaspoon

Dry mustard - 1 teaspoon

Sugar - 3 tablespoons

Salt - 4 tablespoons

How to make ketchup:

You can take overgrown cucumbers for making ketchup, which are not suitable for canning. In this case, you need to remove the seeds and peel.

Wash the tomatoes and turn in a meat grinder. Put on the stove and cook until the mass is halved.

Pass the cucumbers and hot peppers through a meat grinder and add to the tomato mass. Add sugar, salt, ground pepper and mustard immediately. Cook for 30 minutes, stirring occasionally. Add vinegar at the very end.

Pour into prepared jars and seal.

Ketchup with plums and bell peppers

Compound:

Plums - 5 kg (pitted)

Tomatoes - 2 kg

Sweet peppers - 10 pieces (medium)

Sugar - 1-1.5 cups

Garlic - 200 grams

Hot pepper - 1 pod

Salt - 2-3 tablespoons

Vinegar 9% - 1 tablespoon

How to make ketchup:

Ketchup can be made with dark or light colored plums. Beautiful ketchup is made from yellow plums. Then for the preparation of ketchup it is better to take yellow tomatoes and yellow bell peppers.

Wash plums and vegetables. Remove the pit from the plums. Pepper to clear of seeds. Chop and boil until vegetables are tender, about 25-40 minutes.

Rub through a sieve. Put it back on the stove. Add garlic, sugar, salt passed through a press to the mass. Boil for 10-15 minutes. At the very end, add vinegar and pour into jars or bottles. Close hermetically.

Successful preparations for the winter!

Get the latest articles to your mail

The most proven ketchup recipes. Saving is easy!
The secret recipe is very delicious ketchup for the winter.

Ketchup, probably, should be prepared for the winter by all thrifty housewives. This is an excellent seasoning for all dishes: vegetable, meat. Without ketchup, you can't make pasta and bake delicious pizza. Even ordinary boiled or fried potatoes, seasoned with aromatic ketchup, turns into a gourmet dish (especially in fasting)

This recipe was told to me by a chef friend of an Italian restaurant, adding that it was his “secret recipe”. I do not know what exactly is the secret of this ketchup, and how it differs from others - I have not compared it. But once, having prepared this ketchup, I realized that I did not need other recipes.

What do you need for ketchup?

Thin-skinned, fleshy tomatoes 2 (4) kg (cut into 4 pieces)
Apples are green, sour (sort of "Semerenko" type 250 (500) g with skin, but without core. Cut into large slices)
Onions 250 (500) g (peel and cut into 4 parts)

1 tablespoon salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to prepare ketchup?

Chopped vegetables, put in a cooking container and cook for 2 hours, stirring occasionally.

Tomatoes let juice immediately, so we don't add water.

In two hours everything should be boiled and the apples should "fall apart." We cool it down.

1.More laborious: twist in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2.Pass through the auger juicer. Moreover, we scroll the wringes twice until they give us all the pulp and become almost dry.

Pour the grated mixture into a cooking container and add spices (except vinegar and red pepper):

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in original recipe 1 tbsp. spoon, but I add 1 teaspoon so that it is not very spicy)

If you want to make a large portion at once, when adding spices, observe the proportions.

The ketchup is ready. You can eat right away. This makes approximately 1.2 liters.

Or you can pour it into small sterile jars or glass bottles from under the store ketchup, close tightly with “native” metal lids and wrap it up until it cools completely.

This homemade ketchup keeps well. And it is eaten perfectly.

How to make ketchup at home

Of course, there is no problem now to buy ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If natural ketchup is found, then the price is sure to "bite". Try making your own homemade ketchup. There are many different recipes for making ketchup at home. Here are some of the most proven recipes.

Ketchup recipe

You need to take health, strong, ripe tomatoes, wash and dry them. Optionally, you can pre-peel the tomatoes. Then, cut the tomatoes into small wedges and place them either in freezer bags or containers. Place in small portions at the rate of 0.5 - 1 liter portion of ready-made ketchup. You can add a couple of pieces of sweet peppers to the tomatoes, also pre-cutting them into smaller pieces. You can also add the chopped greens you like. Put the prepared packages and containers into the freezer. Everything, the preparation is done.

When you need sauce for the table, take out the tomatoes, let them stand and chop in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.

You can think of many options. For dumplings, for example, tomato sauce with sour cream or mayonnaise is great.

And now the recipes for hot ketchup:

Ketchup Foursome

To prepare ketchup Four you will need:

4 kg of ripe tomatoes
4 pieces of bay leaves,
4 pieces of onions,
1 teaspoon ground black pepper
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g granulated sugar
salt to taste
vinegar 0.5 cups 6% (but you can not add).

Pass the tomatoes through a meat grinder. Add bay leaves and onions. The onion can be pre-chopped, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass, if you cut them into halves. You can rub the tomato mass through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Put the hot mass in prepared jars and roll up.

Ketchup with mustard

To make ketchup with mustard you will need:

2 kg of ripe tomatoes,
half a kilo of onions,
half a kilo of sweet pepper,
a glass of granulated sugar
1 tablespoon salt
1 tablespoon dry mustard
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, bell peppers, mince. Boil the vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Boil the mixture for another 10 -20 minutes. Put the hot mass in prepared jars and roll up.

Plum ketchup

To make ketchup with plums, you need

2 kg of tomatoes, half a kilogram of plums,
1 teaspoon ground red pepper
250 g onions,
0.2 kg of granulated sugar,
1 tablespoon salt
100 g vinegar 9%,
cloves to taste.

Mince tomatoes, pitted plums, and onions. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you can not do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in the vinegar, bring to a boil and place in prepared jars. Roll up - the ketchup is ready at home.

Ketchup "Sharp".

We need:

Tomatoes - 6.5 kg
Onions - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half a medium-sized head.
Mustard (powder) - half a teaspoon.
Cloves, peas, allspice peas - 6 pieces each.
Cinnamon - optional, a quarter teaspoon.
Vinegar - 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, they need to be cut crosswise, and blanch in boiling water for a couple of minutes. Then dip in cold water - then the skin will come off easily.
2. Chop the tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3. Put onions, garlic, a third of sugar, chopped in a blender into a saucepan. Grind the spices and also in a saucepan.
4. Boil the whole mass over low heat until it is half boiled down. Put the remaining sugar, salt, vinegar in a saucepan, cook for another 15 minutes.
5. We put in sterilized jars (they must be hot) and roll up.

Horseradish ketchup.

We need:

Tomatoes - 2 kg
Onion - 2 large onions
Sugar - 100 g
Salt - 1 tbsp a spoon
Dry red wine of any brand - 2 tbsp. spoons.
Wine vinegar - 2 tbsp spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish - 1 tbsp. a spoon.

How to cook:

1. Cut the tomatoes, onions into pieces (you can immediately remove the skin from the tomatoes, read the first recipe for how to do this).
2. Put on fire and cook for 20 minutes after boiling. Then we grind through a sieve.
3.Add sugar, salt, all spices, dry wine and cook on low heat for another hour, stirring often.
4. About 20 minutes before the end of cooking, put horseradish in a saucepan, and 5 minutes before the end - vinegar (wine can be replaced with apple cider).
5.Place in sterilized jars and roll up.

Ketchup "Spicy"

We need:

Tomatoes - 500 g
Onions - 500 g
Sweet pepper - 500 g
Hot pepper - 2 pods, if you do not like very hot - take one.
Sugar - half a glass.
Salt - 1 tsp.
Vegetable oil - 100 ml
Vinegar 9% - half a glass.
Garlic - half a small head.
Black pepper, allspice - 5 - 7 peas each.

How to cook:

1. Grind tomatoes, onions, bell peppers, hot peppers in a blender or pass through a meat grinder.
2. Put the whole mass on the fire, let it boil and simmer for half an hour.
3. Add vegetable oil, sugar, salt, chopped garlic, all the seasonings to the pan and cook until the mass is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, put in sterilized hot jars and roll up.

Homemade ketchup

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, but you can add some spices from yourself - it will also be delicious.

Ingredients for the winter ketchup recipe:

◾automatic machines - 5 kg;
◾ hot or sweet Bulgarian pepper - 300 g;
◾ onion - 500 g;
◾ granulated sugar - 200 g;
◾ salt - 1-2 tablespoons;
◾ ground chili pepper - 2 tsp (no top);
Table vinegar 9% - half a glass.

Homemade ketchup recipe:

1. We wash all the vegetables under running water, cut the peppers and clean the seeds from the inside.

2. Then put the tomatoes in boiling water and cook for 5 minutes.

3. After that, take them out and put them in a bowl with pre-prepared cold water.

5. Peeled onions by crumbling in large pieces, cut the pepper into several parts.

6. We twist all prepared vegetables in a meat grinder.

7. Then transfer them to a large, wide saucepan. Pour in granulated sugar and salt, mix.

8. Bring to a boil, reduce heat, remove the resulting foam. Cook for about half an hour.

9. After that add the chili and continue to boil the ketchup to the desired thickness.

11. Pour the resulting ketchup into pre-sterilized jars, tighten with metal lids.

12. Turn the blanks upside down, wrap them in a blanket and leave them until the jars cool.

If desired and to enhance the pungency (although it is in abundance in this recipe), you can put chopped garlic in the sauce just before serving.

Ingredients:

Tomatoes - 5 kg;
Onions - 350-400 grams;
Sugar - 1 glass;
Vinegar - fruit is better - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1 - 2 tsp;
Garlic - optional;
Bitter pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

Making this sauce won't take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. For juicing, you can take any ripe tomatoes, but it is better to take more meaty varieties.

Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will make just over four liters of juice.

We leave about one glass of juice, cook the rest. At this time, we will prepare the other ingredients. We clean the onion and chop it in a meat grinder or blender - you need to turn the onion into puree

If you want faster, you can use a regular grater. When the juice boils, add the onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice with onions is purchased, we reduce the heat and simmer for about an hour and a half - the amount should be approximately halved.

The juice will foam - we can check readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar right away, otherwise the taste of homemade ketchup will be spoiled when the juice has boiled away.

Add potato starch and ground pepper to cold juice. Mix very well.

When the juice is thick, add salt and sugar, boil for about five minutes more - do not be afraid to try. Increase or decrease the amount of salt and sugar as needed

When you get the flavor you want, add the vinegar. At the very end of cooking, carefully pour in the juice with starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.

For flavor and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic

Tomato sauce "Classic"

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.

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 hot red pepper knife.

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 h. L. 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 in the same place 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 a third of the sugar and boil the mass in 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.

"Spicy" tomato sauce

Ingredients:

3 kg of tomatoes,
500 g onions
300-400 g sugar
2 tbsp. l. mustard,
300-400 ml 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. l. with a top of salt,
10 fleshy peppers
1-3 hot pepper pods (to taste) or 1 tsp. ground cayenne pepper or chili.

Preparation:

Chop tomatoes, sweet and hot peppers (mince or chop 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 tomato
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 until 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. l. 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. l. ground black pepper,
1 tbsp. l. 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 peppers
10 onions,
2.5 cups sugar
2.5 tbsp. l. 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. l. 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. l. salt,
300 g sugar
100-150 ml 9% vinegar,

½ tsp ground red pepper,
a little cinnamon
greenery.

Preparation:

Chop the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel and chop the bell peppers and 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 "Horseradish"

Ingredients:

2 kg of tomatoes,
2 large onions,
100 g sugar
1 tbsp. l. salt,
1 tsp ground black pepper,
1 tsp ground ginger
1 tsp ground cloves
2 tbsp. l. dry red wine
1 tbsp. l. fresh grated horseradish,
2 tbsp. l. 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, covered over low heat, rub through a sieve. Remove the seeds from the drain, steam it as well 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 made the most different ways... Successful blanks!

Larisa Shuftaykina

Ketchup is bliss ... You can eat literally anything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy real tomato sauce with spices and seasonings, more and more starch, 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 according to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you 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.

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 hot red pepper knife.

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.

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 in the same place 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 a third of the sugar and boil the mass in 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.

Ingredients:
3 kg of tomatoes,
500 g onions
300-400 g sugar
2 tbsp mustard,
300-400 ml 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.

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.

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 hot pepper pods (to taste) or 1 tsp. ground cayenne pepper or chili.

Preparation:
Chop tomatoes, sweet and hot peppers (mince or chop 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.

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 until 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.

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.

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.

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
greenery.

Preparation:
Chop the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel and chop the bell peppers and 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.

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.

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, covered over low heat, rub through a sieve. Remove the seeds from the drain, steam it as well 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. Successful blanks!

Larisa Shuftaykina