Tomato ketchup for the winter: classic recipes at home (+ reviews)

Ketchup is based on ripe tomatoes. Having absorbed a particle of the summer power of the daylight, these juicy vegetables store in their “tomato bins” vitamins P, PP, K, B vitamins and ascorbic acid (there is almost as much of it as in lemons and oranges). In addition, tomatoes contain carotenoids, pectin substances, organic acids (citric, malic, oxalic), fructose, sucrose, potassium salts, magnesium, iron, calcium and phosphorus, which are not affected even by primary heat treatment. It seems that our body knows exactly the beneficial value of this seasoning. Ketchup can include a lot of delicious seasonings: garlic, apples, hot and bell peppers, mushrooms, olives, pickled cucumbers... And there are a lot of uses for ketchup, it is added to first courses or simply spread on bread, eaten with poultry, meat and fish, or put in a roast or stew. Kebabs are not complete without his presence, and many complex sauces simply cannot be prepared without his live participation. We bring to your attention the 5 best recipes for delicious homemade ketchup, which you can easily prepare yourself!

Read also: Homemade ketchup: the simplest step-by-step recipe

Homemade ketchup You'll lick your fingers

Ingredients:

three large onions;
half a kilo of apples;
three kilos of tomatoes;
three dessert spoons of salt;
one and a half glasses of granulated sugar;
30 gr. vinegar

Preparation:

Finely chop onions, apples and tomatoes;
put on the stove and cook for about an hour;
check onion for softness;
cool the tomato puree and grind it in a blender;
add salt and sugar;
put on fire and simmer until required thickness;
ten minutes before the end of cooking the sauce, pour in the vinegar;
Pour into prepared glass container.

For spiciness, add ground red and black pepper to the sauce. When preparing the sauce, use natural apple cider vinegar.

Tomato ketchup sauce “Classic”

Ingredients:

Tomatoes – 3 kg
Sugar - 150 g
Salt - 25 g
Vinegar 6% – 80 g
Cloves - 20 pcs.
Peppercorns - 25 pcs.
Garlic - 1 clove
Cinnamon - a pinch
Hot red pepper - a pinch

Cooking method:

1. Finely chop the tomatoes, place in a saucepan, put on fire and boil by 1/3 without closing the lid. 2. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. 3. Place spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and strain through a steel sieve or colander. 4. Place in the pan again, bring to a boil, pour in the vinegar and place in sterilized jars. Roll up the jars.

You can then experiment with this basic recipe by adding different flavoring spices and herbs to add variety to your delicious homemade collection.

Fragrant ketchup with basil

You will need to prepare:

A kilo of tomatoes.
A bunch of fresh parsley and basil each.
2.5 spoons of sugar.
1 spoon of salt.
3 cloves of garlic.
Half a glass of cold water.
2.5 tablespoons of starch.
Spices and seasonings to your own taste.

Cooking process:

Wash the tomatoes, peel each fruit, cut into small pieces, place in a saucepan and on the stove.
Add chopped herbs to the boiling tomatoes (shred very finely), simmer for 40 minutes.
Add sugar, stir it, then salt and stir everything until completely dissolved, continue cooking for another 40 minutes.
Squeeze the garlic cloves into the garlic press and add them to the saucepan with the tomatoes.
Stir and continue cooking for another 3 hours, opening the lid every 20 minutes and stirring your mixture.
Dissolve the starch in cold water, after cooking, carefully add it to the ketchup, stir, boil for another 5 minutes and pour the mixture into jars.
Seal the containers with lids, let the sauce sit in the room for a day, and then put it in the refrigerator. Homemade ketchup is ready!

After adding starch, if desired, the mass can be ground into a more liquid mixture with a kitchen blender. You can also strain through a sieve; this should be done by those who do not like small pieces of tomatoes or herbs in ketchup.

Gypsy ketchup recipe for the winter

Let's smile and remember the joke. When asked how to make gypsy ketchup, the recipe begins with the words: “first steal the pan.” Of course, you don’t need to steal anything, but you need to go to your garden or to the store and stock up on vegetables.

For gypsy ketchup you will need:

tomatoes -5 kg;
onion – 1 kg;
sugar – 0.2 kg;
garlic - 1-2 heads;
salt – 1 tbsp. l.;
ground hot red pepper -30 g, can be replaced with 3 pods of fresh hot pepper.

How to make ketchup, recipe step by step:

Wash the tomatoes, dry them, cut them into 4 parts, put them in a large saucepan.
We clean the onions and cut them into large half rings and add them to the tomatoes.
Salt the mixture, let it stand for 20-30 minutes to release the juice and put it on the stove. Let it boil, reduce the temperature, simmer under the lid for about an hour, then remove the lid and evaporate the juice for about another hour.
When the vegetables have softened, remove them from the heat, let them cool and grind through a sieve until smooth to remove all the seeds and peels.
Add sugar, spices and simmer again over low heat for another 30-45 minutes.
At the very end, 5-10 minutes before turning off the heat, add hot pepper, seasonings and garlic. Pour in vinegar and mix everything well. Let it sit for another 5 minutes and you can pour the ketchup.

The recipe for simple ketchup for the winter can be varied, for example, by adding apples or bell peppers.

With garlic

Ingredients:

2 kg of tomatoes;
3 dessert spoons of sugar;
1 dessert spoon of salt;
200 g sunflower oil;
head of garlic;
half a teaspoon each of black and red pepper.

Recipe:

The tomatoes should be thoroughly washed and cut into small cubes, after which the pieces are fried in a frying pan in hot oil.
When the tomatoes become soft, rub them through a sieve or grind until smooth using a blender.
The ground puree is left to cook for 1 hour; after 40 minutes, salt, sugar and pepper are added to the tomato mixture.
All components are thoroughly mixed.
Before removing from heat, add finely chopped garlic to the sauce and pour ketchup into containers prepared in advance, and seal the jars.
The sauce should be left to cool and then stored in a basement or cellar for further storage.

From tomatoes and apples

The ketchup recipe includes not only tomatoes, but also apples. Tomatoes and apples must be peeled. In this case, the tomato peel can be thrown away, but the apple peel must be placed in a gauze bag. During the cooking process, it is dipped into a bowl with sauce. When cooked, pectin substances are released from the skin, which are good thickeners.

The taste of the sauce will depend on whether the fruit tastes sweet or sour. To obtain sweet and sour ketchup, sour tomatoes and sweet apples are used. Spices that are indicated in the recipe are used based on your own food preferences: you can reduce or increase their quantity or not include them at all in the recipe.

The number of ingredients is calculated for 1 kg of tomatoes. The recipe also includes: peeled apples 170 g, peeled onions - 70 g, sugar - 100 g, salt - 1 tsp, vinegar ½ tbsp, crushed peeled garlic - 2-3 cloves, a mixture of peppers , ground - 1 tsp, cilantro powder - ½ tsp. Place the tomatoes in a thick-walled bowl, boil until the juice appears, then add onions, apple slices, and a bag of apple peel.

Continue cooking over low heat. The total cooking time is on average 50-60 minutes. After this, the mixture must be whipped until pureed. They do this using a blender. Add all spices and seasonings. Continue cooking over low heat for 10 minutes. At the end of cooking, increase the heat and bring the ketchup to a strong boil. Pour into jars, which are hermetically sealed.

Cucumbers for the winter: the most delicious recipe for a 1 liter jar

No cooking and no sugar

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

Sweet ketchup with starch - Finger lickin' good

Let's make it for variety with Korean carrot seasoning. The taste will be unusual, we will surprise our household and guests!

Compound:

two kilograms of tomatoes;
two tablespoons of starch;
tsp heaped salt;
a glass of sugar;
Art. l. seasonings for Korean carrots;
tsp acetic acid.

Preparation:

Wash the tomatoes and dry them on a towel.

Place them in a thick-bottomed saucepan and heat over low heat until boiling.

Cool and rub through a sieve, put the resulting juice back on low heat, wait for it to boil and add spices, salt and sugar. Cook for ten minutes.

We dilute the starch in a glass of warm water and, stirring vigorously in the pan, introduce it into the boiling juice in a very thin stream.

From now on, stir continuously!!!

Cook for 15 minutes, add acetic acid and mix thoroughly.

Remove from heat and place in dry, sterile jars. Let's roll up.

This kind of ketchup is usually loved by teenagers. Especially with pasta!

Tomato ketchup like store bought

Homemade ketchup has a pleasant taste, but it contains a lot of additives, preservatives and stabilizers that are harmful to the human body. I would like to use natural ketchup as a sauce. That is why it is best to cook this dish at home. The sauce will not only be tasty and healthy, but also very inexpensive.

To make ketchup for the whole year, you should choose only the ripest vegetables. You can give preference to overripe, spoiled fruits, since these features will not affect the taste of the dish.

To make ketchup a rich red color, you should choose deep red tomatoes. As an additional component, you can use cloves, pepper and other favorite spices.

To prepare the dish you will need the following ingredients:

5 kg of tomatoes;
1 kg bell pepper;
8 medium onions;
1 cup of sugar;
0.5 cups apple cider vinegar 6%;
3 dessert spoons of salt;
Several bay leaves.

Step by step recipe:

Selected, washed tomatoes should be cut into cubes, salted and left for 20 minutes so that the fruits release juice.
Onions and peppers are ground in a meat grinder and the mixture is added to the chopped tomatoes.
The workpiece should be transferred to a saucepan and left to cook for 30 minutes.
The mixture is removed from the stove and passed through a sieve, the workpiece is again put to simmer over low heat, salted and sugar and bay leaf are added to it.
The sauce is boiled for two hours, stirring regularly; vinegar is added to the ketchup 10 minutes before it is ready.
The workpiece is poured into jars and rolled up. Ketchup in jars will delight you with its taste all winter months.

Tatar ketchup recipe for the winter

Tatar ketchup differs from simple tomato sauce in its spiciness. Of course, it is not as hot as chili sauce, but it is still hot and spicy. If you make Tatar ketchup with your own hands, the recipe can be in two versions: the first is from whole overripe tomatoes, the second is from homemade tomato paste. The result in both cases is beyond praise; this sauce is suitable for many dishes.

Ingredients:

tomatoes – 5 kg;
hot pepper – 3-5 pods;
sugar – 5 spoons;
salt – 2 level spoons;
ground red and black pepper - 1 pack each weighing 15 g;
paprika - 1 tbsp. spoon;
garlic - a head, or even two;
dried dill to taste;
vinegar if you plan to prepare the sauce for the winter.

How to cook:

Crush the tomatoes, add salt, add 2 glasses of water and simmer on low heat for 2 hours. Then cool the mass quickly; to do this, the pan must be immersed in a bowl of very cold water, preferably adding ice. This method will help maintain the bright color of the sauce. After cooling, rub the tomatoes through a sieve to remove skin and seeds.
Pour the puree back into the pan, add sugar, bring to a boil and leave to evaporate over low heat for 30-45 minutes.
Grind the hot pepper pods in a blender and add to the boiling mixture.
After 30 minutes, pepper the puree, add chopped garlic, and add vinegar if necessary. Mix everything well and pour into dishes. The sauce is ready.

A simple recipe for ketchup for the winter at home

If you are not very confident in your abilities or want to try a classic homemade sauce recipe, this option will be the most suitable.

The recipe is quite simple, and its taste is reminiscent of Krasnodar sauce. And even a beginner can cope with the task of preparing it.

We will need:

Tomatoes 2.5 kg
Granulated sugar 1/2 cup
Salt 1/2 tbsp. spoons
Cloves 2 buds
Black pepper 20 peas
Coriander 10 peas
Vinegar 9% 2 tbsp. spoons

Preparation:

1. First of all, let's take on the tomatoes. Try to buy them juicy, ripe, meaty and tasty. The redder the fruits are, the brighter and richer the sauce will be.

Delicious winter tomato ketchup with apples in a slow cooker

Let's try to make this ketchup in a slow cooker; modern equipment would be wasted in vain; it's a pity that the volume is small. Very aromatic and tasty, with a pronounced apple taste.

What you will need:

large, fleshy, very ripe tomatoes, two kilos;
sour apples, kilo;
half a kilo of onions;
large head of garlic;
half a glass sugar;
salt incomplete table. l.;
black pepper, ground half a teaspoon;
five cloves;
acetic acid teaspoon.

Recipe:

Wash, peel and dry all the vegetables on a towel.

We cut everything into large pieces and place it in the multicooker bowl.

Set to fry or bake for two hours and close the lid.

Add spices, sugar, salt and set the simmer mode for another 15 minutes.

Let it cool, rub everything through a sieve and put the puree back into the multicooker bowl.

Pour in acetic acid, stir and set the simmer mode for 30 minutes.

Place hot into dry, sterile jars and seal.

Cool upside down and store in the cellar or refrigerator.

Delicious with pasta or rice!

Homemade tomato juice is healthy and tasty!

Ketchup with starch at home for the winter

This sauce will not spread; it is perfect for both barbecue and spaghetti.

In order for home-made ketchup to have a dense consistency, it is necessary to add starch to the preparation, which will give the necessary thickness and gloss to the finished product.

To this preparation, in addition to the standard set of products: tomatoes, onions and bell peppers, you can add cinnamon, ground red and black pepper for spiciness. And if you want, add some spice to the sauce and use celery.

Products:

tomatoes - two kilos;
two small onions;
30 ml vinegar (you can use white wine vinegar);
two dessert spoons of salt;
six dessert spoons of sugar;
ground black pepper - to taste;
half a glass of water;
two to three tablespoons of starch.

Preparation:

peel and cut tomatoes and onions;
grind vegetables in a meat grinder;
transfer to a container and put on fire;
cook over low heat for two and a half hours;
let the tomato mass cool and carefully grind it through a fine sieve;
pour the tomato stock into the container again and put it on the fire;
salt, add spices and granulated sugar;
for aroma, you can add two or three laurel leaves;
dilute starch in warm water;
carefully add the starch solution into the sauce, mix thoroughly and quickly so that no lumps form;
boil for another five minutes, turn off and pour the finished product into jars;
We put it in a cellar or basement for storage.

Ketchup recipe with bell pepper for the winter

The recipe for making ketchup with bell pepper can easily be called the most popular sauce among us and our Slavic brothers. It is prepared differently, each country has its own characteristics. For example, in Bulgaria this sauce is called Lecho, and it is known by the same name in our country. Its difference is that the sweet pepper is cut into strips and a very fair amount is added to ketchup, sometimes it is cut into squares, and some housewives prefer to cut the pod only into halves or quarters.

To prepare classic Bulgarian ketchup, the recipe requires the following ingredients:

ripe tomatoes – 5 kg;
sweet bell pepper, usually red, but yellow and green can be used – 5 kg;
onions – 1-2 kg, for everyone;
garlic - from a clove to several heads;
carrots 1-2 kg, for everyone;
vegetable oil - 0.5 liters;
salt - 2 tbsp. spoons;
sugar – 4 tbsp. heaped spoons;
ground black pepper and paprika - a teaspoon;
bay leaf – 3-5 leaves;
table vinegar – 100 ml.

Wash the vegetables, place them on a clean towel and dry. We peel the tomatoes, chop them in a food processor, put them in an enamel bowl, put them on the fire and simmer over low heat for an hour and a half. At this time, cut the onion into half rings and fry in vegetable oil in a frying pan. Next, we peel the carrots, grate them on a coarse grater; many prefer to cut them into cubes or even large pieces; we also simmer them in vegetable oil until half cooked.

Next, add the fried vegetables to boiling tomato puree, simmer for another half hour, add salt, pepper, and sugar. Chop the pepper at your discretion, add it to the stewed vegetables, simmer for another 15 minutes, then add garlic, bay leaf and other spices as desired. Boil for 10 minutes, add vinegar, mix well for 5 minutes and pour the hot sauce into sterilized jars, screw the lids on tightly. After the jars have cooled, we send them for storage.

Our housewives came up with an even simpler recipe for ketchup All vegetables are ground in a meat grinder, mixed, sent to a saucepan, vegetable oil is added there and the ingredients are stewed for 2-3 hours, the whole mass is stirred from time to time. 15 minutes before removing from the stove, salt, spices, sugar, and vinegar are added to the puree. The mixture is allowed to simmer for another 10 minutes and poured hot into jars. This is a fairly simple recipe for ketchup for the winter made from tomatoes and bell peppers, but in winter it is an indispensable addition to many dishes, it is perfect for meat, pasta, pizza is prepared with it, added to borscht (how to cook borscht without frying) and goulash, spread on bread.

The recipe for delicious ketchup with bell pepper can be varied by changing the proportions of vegetables. Some people like more pepper, while others, on the contrary, believe that tomatoes should dominate the sauce. Each housewife herself, empirically, looks for her own ratio of tomatoes, peppers, carrots and onions, and some completely exclude some components, for example, they often do not add carrots.

Incredible with apples

We will need the following ingredients:

three large onions;
half a kilo of apples;
tomatoes - about three kilograms;
salt - three dessert spoons;
one and a half glasses of granulated sugar;
approximately 30 gr. table vinegar.

Preparing ketchup:

Wash and finely chop the onions, apples and tomatoes, put on the stove and cook for about an hour (the onions should become completely soft).
Cool the resulting tomato puree and grind it with a blender (it is very convenient to do this with an immersion blender with a metal attachment).
Add salt, add sugar and put on the fire again to boil to the required thickness.
Ten minutes before the end of cooking the sauce, pour in vinegar, stir, cook for another 10 minutes, remove from heat and pour into sterilized hot jars. Roll up, turn the jars upside down, cover with a blanket, and let cool for several days.
The ketchup is tender, soft, and has an incredible taste. If you want more heat, simply add ground red and black pepper to the sauce to suit your taste.

If you want ketchup to have a more natural, pleasant taste, use homemade apple cider vinegar or purchased natural, unclarified apple cider vinegar (keep in mind that you need more of it!).

Spicy garlic tomato ketchup with Provencal herbs - a simple recipe through a meat grinder

Spicy tomato sauce that goes well with meat: chicken, pork kebabs, French meat.

Ingredients:

tomatoes 2 kilos;
bell pepper 2 kilos;
a kilogram of apples with a sour taste;
half a kilo of onions;
head of garlic;
a glass of sugar;
10 g dry Provençal herbs;
tea l. ground cinnamon;
tea l. ground coriander;
two tablespoons of salt;
half a teaspoon of ground red hot pepper;
half a glass of wine vinegar.

Cooking process:

Wash the vegetables, peel and dry on a towel, remove the seeds from the pepper.

Cut all the vegetables into large pieces, place in a saucepan with a thick bottom and place over medium heat. Let it boil and cook over low heat for about thirty minutes.

Cool and pass (grate) through a meat grinder, put the resulting puree into a saucepan.

Bring to a boil and add salt, sugar, spices, and vinegar.

Cook for about five minutes.

Place in dry sterile jars and roll up. Cool upside down and store in a cool, dark place.

The resulting sauce will be very hot and spicy, not for everyone!

I have the best homemade recipes for you:

Dressing for borscht
Cucumber salad for the winter
Sauerkraut is simply delicious
Cabbage for the winter in jars - 10 cooking options

Homemade ketchup for the winter is the most delicious

For some reason, men really love this ketchup recipe. Pamper your loved ones!

We need:

five kilograms of tomatoes;
half a kilo of bell pepper;
400 gr. onions;
a glass of sugar;
1/4 cup salt;
100 ml of vinegar (you can take 6% apple cider vinegar);
three tablespoons of starch;
a bunch of parsley.

Making the most delicious ketchup:

We squeeze the juice out of the tomatoes using a juicer (if you have a special auger juicer for tomatoes, that’s great!).
Pour the juice into a saucepan, put it on the fire, and bring to a boil.
Meanwhile, while the juice is boiling, we peel the onions and peppers and pass them through a meat grinder, and then add them to our boiled juice.
Periodically removing the foam, simmer over medium heat for a couple of hours.
Remove from heat, add salt, add spices, sugar, and add starch diluted in water, stir thoroughly. Put it back on the fire, add a bunch of parsley, and with continuous stirring, cook for another twenty minutes.
Take out the parsley, add vinegar, stir, remove from heat, and immediately seal in prepared jars.
If you don’t have a special juicer, then puree the tomatoes in a blender.

Recipe for preparing plums and tomatoes for the winter

For the recipe for tomato ketchup with plums, take well-ripened vegetables and slightly unripe fruits. The pits are removed from the plums. Ingredients for tomato-plum ketchup: 2 kg of tomatoes, 800 g of peeled plums, 2 pcs. onions, 4-5 cloves of garlic, 1 bunch of a mixture of green herbs, 1 pod of hot pepper, apple cider vinegar - 2 tbsp. sugar - 150 g, salt - 1 tsp.

Puree is prepared from peeled and cut into pieces plums, tomatoes and onions in a blender. Place it on the fire, bring to a boil, then evaporate over low heat for approximately 1 hour. The volume of the mixture should decrease by 30%. During this time, prepare a paste of garlic, herbs and pepper. Add it to the puree and mix well. Leave on low heat until the ketchup thickens. At the end of cooking, add spices and vinegar. Let the sauce simmer for another 10 minutes. Poured into jars.

How to make delicious ketchup from ripe tomatoes at home

Tomato sauce for the winter is the calling card of every skillful housewife. But for some reason, not every woman is in a hurry to get involved in making delicious ketchup from ripe tomatoes at home. Perhaps some people are afraid of the too long process, while others will probably find such conservation difficult. But we know that making delicious ketchup from ripe tomatoes at home is quick and easy. Especially when our step-by-step recipe with detailed descriptions, tips and photographs is at hand.

Necessary ingredients for delicious ripe tomato ketchup

tomatoes -10 kg
onion -550 g
garlic - 10 cloves
vegetable oil -70 m
dried basil - 1 tbsp.
cloves - 8 pcs.
dried thyme - 1 tbsp.
bay leaf - 4 pcs.
black pepper - 1.5 tsp.
salt - 2 tbsp.
red pepper - 0.5 tsp.
sugar - 1 tbsp.
lemon juice - 1 tsp. for 0.5 jar

Step-by-step preparation of ketchup from ripe tomatoes according to a recipe with photos

Pour cold water over ripe, juicy tomatoes and wash each fruit. Carefully remove the attachment point of the tomatoes to the ovary using a funnel-shaped cutout.
Peel the onions and chop them as finely as possible. Remove the garlic from the dry peel and pass through a garlic press.
Cut the tomatoes into 4-8 pieces and place in a deep non-stick pan. Add sugar and salt, onion and garlic, vegetable oil and dry spices to the tomatoes - pepper, bay leaf, thyme, basil, cloves.
Boil the tomato base for 20-30 minutes. Then remove the pan from the heat and pass the mixture through a sieve, kitchen mill or other convenient device.
Return the resulting slurry to the pan and continue to simmer until it reaches the consistency that suits you. While the sauce is getting ready, sterilize small 500-700 ml jars.
Remove the clean container from the oven (microwave, boiling water, etc.) and place it on the kitchen table. Pour 1 tablespoon of lemon juice into each jar. You can use freshly squeezed juice or factory-made juice in a bottle.
Distribute the ready-made delicious ketchup from ripe tomatoes at home into jars and cover with sterile lids. Use a wide-mouth funnel to avoid burning your hands.
Pasteurize the workpiece in boiling water for at least 30 minutes for each batch. Carefully remove the container from the boiling water so that the jars do not crack.
Seal the tomato sauce for the winter with a sealing key, turn the canning upside down and leave it warm for 10-12 hours.