Homemade ketchup – 9 easy recipes for the winter. The best homemade ketchup recipes – special secrets from the chefs

How to choose tomatoes for delicious homemade ketchup?

Before you start cooking, you need to pay attention to the careful selection of ingredients. The base of the sauce is tomatoes. The ideal option, of course, are self-grown tomatoes. But if this is not possible, then it is better to purchase them from farmers in specialized shops. They generally do not use pesticides and sell safe vegetables.

Only ripe whole tomatoes are suitable for homemade tomato ketchup. Do not use wrinkled, broken, cracked fruit. Also leave overripe or unripe on the counter: they will not give the desired consistency and spoil the taste.

Ketchup is a sauce that is often experimented with: mixed with mayonnaise, mustard, horseradish, and various spices are added.
In the recipes below, when measuring the amount of ingredients, keep in mind that a tablespoon = 20 grams, 1 teaspoon = 5 grams.

Step-by-step steps for making homemade tomato ketchup:

1. Peel the washed fruits and remove the stalks.
2. To easily peel a tomato, make a cruciform cut in the skin and place the vegetable in boiling water for 10-15 seconds. After blanching, peeling the tomato will take a few seconds.
3. Cut the tomatoes into small pieces as desired and transfer to a prepared container, put on fire and cook on medium heat without adding water for about 20 minutes.
4. Punch the resulting mixture with a blender or pass through a sieve.
5. Put the resulting tomato paste on the stove, let the mixture boil and continue to evaporate, but at a low temperature, until it thickens.

1. In time, this process can take from one and a half to 2 hours.
2. You can skip the evaporation process, but in this case, you will have to add unhealthy starch to the product to obtain the desired density.
3. Add the remaining ingredients one at a time and cook for another 10 minutes.

1. The finished ketchup must be drained and served after it has cooled completely.

For long-term storage, the resulting homemade tomato ketchup is poured into pre-prepared and sterilized glass containers and tightly closed. In this form, it can be stored for 1 year.

Sterilization of containers for long-term storage is required. Otherwise, the sauce will deteriorate quickly.

The classic recipe for making ketchup at home from a tomato with spices

This is a fairly easy way to make a good, flavorful homemade sauce (ketchup) that works for many dishes. It can be used immediately or prepared for long-term storage over the winter.

Homemade ketchup products:

• Tomatoes 2 kg
• Sugar 100 gr.
• Peppercorns 20 pcs.
• Coriander 10 pcs.
• Table vinegar 40 gr.
• Salt 5 gr ..
• Dill, parsley, Provencal herbs optional

Use only regular table salt for making natural ketchup. Iodized, as well as with various additives for making ketchup are not added.

Homemade garlic tomato ketchup without vinegar

You can often find ketchup with garlic on store shelves. But we will make our own homemade, flavored garlic ketchup. Its recipe is not much different in its preparation method from the traditional one.

Structure:

• 2 kg of tomatoes
• 30 grams of sugar
• 20 grams of salt
• 1 medium head of garlic
• Ground pepper optional

DIY homemade ketchup – the best recipes

Homemade ketchup benefits:

1. Cooking ketchup and preparing it (conservation) is not at all difficult, and even if you are a beginner young hostess who is just beginning to master the world of cooking in practice, then you can do it unambiguously, do not even worry!
2. The preparation and preparation process does not take much time.
3. Ketchup does not mean the same taste: there are both classic and other recipes for the preparation of this sauce, which differ from each other in the component composition, and, accordingly, in taste and aroma. So, ketch can be prepared as soft and tender, as well as rich and spicy – it all depends on your desire and the taste preferences of your family.
4. You can customize the ketchup recipe to your liking, because making ketchup leaves room for your imagination and culinary preferences. Someone likes sweetish ketchup, someone sour ketchup, or spicy ketchup: everyone has their own recipe for delicious ketchup.
5. When preparing your own ketchup, you will be 100% sure of its quality: the best components, the absence of any obscure additives that are inherent in store ketchup, the ability to preserve ketchup for the winter by preservation – what could be better?
6. All the products necessary for ketchup sauce are more than available, and you will not have any difficulties with this!
7. Homemade ketchup is a completely healthy product, it does not contain various food additives: flavors, flavor enhancers, preservatives, stabilizers. Doctors do not recommend consuming such ketchup regularly, especially for children. There is a risk of gastritis, excess weight and stomach problems. By consuming your own homemade ketchup, you will avoid many serious health problems!

The history of the origin of the most popular sauce in the world

Culinary historians call China the birthplace of ketchup.

And the most interesting thing – there were no tomatoes at all! It originally consisted of walnuts, fish, beans, garlic and much more. With this sauce, they ate noodles, rice, cakes and meat.

The word ketchup is derived from the Chinese word “koechiap” or “ke-tsiap”, which translates to “brine from salted fish.” In old Asian cooking, the term “ketchup” means “sweet sauce made from tomatoes.”

In the mid-17th century, ketchup made its way to Europe.

It was brought to England by travelers, seafarers and merchants. The sauce was enjoyed by the British, and then by all Europeans.

Each country added a different ingredient to the recipe, so this sauce was different in each country. And, of course, it had nothing to do with the ketchup we know today.

Modern ketchup – as we know it now – appeared in the United States. The Americans almost completely reworked the Asian and European technologies for making ketchup, added vinegar, tomato paste instead of fresh tomatoes, etc.

This recipe, in general, is now used by almost all manufacturers of ketchup sauce.

Features and subtleties in the preparation of ketchup

Ketchup is incredibly simple and unique both in its recipe and in the technology of preparation.

There are a huge number of recipes for this sauce (and you will soon see this), and its preparation does not have strict rules: ketchup is prepared not only from tomatoes and spices (according to the classics), any other vegetables, or even fruits and berries, can also be added to it …

You can also feel free to experiment with the taste of ketchup, and master more and more new recipes.

There are usually two cooking methods:

1. First, tomatoes and other vegetables or fruits are rubbed together and simmered until they boil down and turn into a thick puree.
2. Vegetables are cut, stewed, and then only mashed.
3. After ketchup is prepared, you can roll it up in jars for the winter.

The easiest homemade ketchup recipe for the winter

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 will cope with the task of preparing it.

We need:

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

Preparation:

1 First things first, let's start with the tomatoes. Try to get them juicy, ripe, meaty, and tasty. The redder the fruits turn out to be, the brighter and richer the sauce will turn out.

Wash them, cut out the stalks, leaving only the soft part, and cut into quarters. If the fruit is large, you can cut each quarter into two more halves.

2 Put the finished pieces in a saucepan and put on fire for 20 minutes. No need to add water! After the specified time, the fruits should boil well and become soft.

You do not need to cover the pan with a lid, let the excess liquid evaporate. In general, the density of the finished product depends on the variety of tomatoes. Therefore, try to initially choose them dense and not watery.

3 Rub the boiled pieces through a sieve. If it is difficult to do this, it means that they have not completely boiled yet, and you need to send them to the fire for a short while.

4 Strain the finished mass again through a sieve so that not a single seed gets into the finished product.

5 As a result, we got a slightly thin tomato juice. Now our task is to boil it down to the desired consistency. To do this, simply pour it into a convenient saucepan and bring to a boil, then set a small fire. I would even say that it is better to set the fire to a minimum.

With stirring, boil the mass for an hour, or even one and a half. That is, to a state of density that suits you. Simply put, the mass must thicken.

6 We still have unclaimed seasonings. So as not to collect them later on throughout the pan. you can use such a tricky way. Put all the prepared spices in gauze and tie it in the form of a small knot. His tail should be long enough to throw it over the edge of the pan.

So cook. And when the seasonings give all their taste to the sauce, just take out the knot, squeeze it and throw it away.

You can keep the seasonings in the sauce for 10 to 20 minutes.

7 Then salt our preparation, add sugar and taste. If all is well, add vinegar.

After the tomato sauce has sweated for another 10 minutes, turn off the heat. Having made sure before that that everything in it is in moderation, and everything is enough.

8 Ready ketchup can be poured into jars and stored in a cool, dark place for winter storage.

From this amount of ingredients, the yield of the finished product will be 750 – 800 gr. Maybe a little more, it will depend on how much you boiled it down.

Tomato and Basil Ketchup for the Winter – Lick Your Fingers Recipe

The sauce prepared according to this recipe has not only a divine taste, but also just a magical aroma. With all its dignity, it is very, very simple to prepare.

When you cook it, there is always a quote on the tongue that everything ingenious is simple. This fully applies to this work of culinary art.

I suggest that you definitely try this recipe. You can prepare it a little at first, which is called for a sample. And if you like it, then later prepare a batch for the winter.

We need:

• Ripe tomatoes 2 kg
• Onions 0.5 kg
• Garlic 8 – 9 cloves
• Basil large bunch
• Sugar 120 – 130 gr
• Salt 50 gr
• Balsamic vinegar 2 tsp
• Lemon 1 pc
• Tomato paste 2 tbsp spoons
• Vegetable oil for frying

There are many ingredients … but it is this composition that makes the final product simply incredible in its taste.

And also we will need such a set of spices:

• Nutmeg 0.5 tsp
• Ground cloves 0.5 tsp
• Paprika 1 tsp
• Ground allspice 0.5 tsp
• Ground black pepper 0.5 tsp
• Red hot pepper 0.5 tsp
• Ground dried basil 1 tsp
• Ground coriander or seeds 1 tsp

Preparation:

1 Peel the onion and cut into fairly large pieces. In the end, we will punch all the components with a blender, so the cutting method is not particularly important.

Peel the garlic and leave the cloves intact.

2 Pour the oil into a large saucepan, in which you can fry food, and without waiting for it to warm up, add the onion. Immediately add garlic to it and add sugar. Stir the mixture.

3 Stir occasionally so that the sugar does not caramelize, fry for 3 – 5 minutes. As soon as the onion becomes softer and breaks down into individual petals, add the tomatoes, cut into slices.

They can also be cut arbitrarily, but the size of the pieces is still approximately the same.

4 Bring the mixture to a boil with occasional stirring. It is imperative to do this in order to avoid burning the mixture to the bottom. Boil until the tomatoes have let out enough juice. Typically, this step can take as little as 10-15 minutes.

5 Meanwhile, squeeze the juice out of the lemon and add a couple of teaspoons of balsamic vinegar to it. Pour the resulting mixture into the tomato paste and mix thoroughly until smooth.

6.After 10-15 minutes has passed, add the fragrant tomato mixture to the pan, and also add salt and mix the resulting mass well again. Cook with stirring for another 10 minutes.

7 Separate the basil leaves from the stems. Rewind the stems with a thread and send them into the tomato mixture. They will boil there for 10 minutes, give up all their juice. Then we'll take them out and discard them.

8 Also add all the prepared spices together with the stems. Stir the mixture again. After 5 minutes, taste it, is it enough? Salt or sugar can be added if necessary. Or maybe it will seem to someone that there is not enough sharpness. Everything you need can be added at this stage.

9 After adding to the spice mixture, cook with stirring for another 10 minutes. Then take out the stems, and instead send the basil leaves into the pan.

They are very tender and will take a long time to cook. After boiling, the cooking time should be no more than 5 minutes.

Immediately after boiling, the leaves will give just an incredible smell, inherent only in basil, which will make our ketchup incredibly tasty and aromatic.

10 Then we should punch the contents with a blender. We do this right in the same saucepan where our sauce was cooked.

Then we prepare a sieve and rub the entire mass through it, in parts of course. At this stage, all the skins, tomato seeds and any other unnecessary residue will remain on the mesh.

The resulting sauce will become smooth and beautiful. Pour it back into the cooking pot, bring to a boil and cook for another 3 minutes after boiling.

11 Immediately pour into prepared sterilized jars or bottles and tighten with lids.

If you are preparing the sauce in jars, just turn them over and cover with something warm, leave in this position until cool.

If you pour the sauce into bottles, then they can be put on their side, and also covered. It is important that the lid is covered with sauce from the inside.

After complete cooling, cans or bottles with blanks can be stored in the pantry.

A simple recipe for homemade ketchup without vinegar in a slow cooker

Most likely, everyone has known for a long time that vinegar is an excellent preservative that guarantees you good storage of food in jars. It also gives a special pleasant sourness that suits vegetables so well.

Despite this, some people choose not to use this acid in their dishes. We also have such a recipe in store. We will cook using it in a multicooker.

But in general, according to this recipe, you can safely cook in a regular saucepan. But it is desirable that the walls and bottom of it are thick. Such dishes allow you to warm up all the ingredients well and reliably, while nothing burns in it and does not stick to the bottom.

We need:

• Fresh tomatoes 2 kg (juicy, fleshy)
• Bell pepper 500 gr
• Onions 400 gr
• Hot chilli peppers 2 pcs (if you like it sharper)
• Dry mustard 1 tbsp the spoon
• Sugar – 200 gr
• Salt – 2 tbsp spoons (or to taste)
• Refined vegetable oil 150 ml

Preparation:

1 Choose ripe, juicy tomatoes for a delicious sauce. They should be washed and allowed to drain and dry. Then cut the stalk, and cut the fruits themselves into small slices. We will punch them in a blender, so it is not necessary to remove the skin.

If you don't have a blender at hand, then it's okay. A meat grinder will quite cope with this task. You can also grate the fruit and grater. In this case, the skin itself will remain in the hands. Of course, we will not use it in cooking.

2 Chop the tomatoes in one of the suggested ways, and pour into the multicooker bowl.

3 We do the same with bell peppers. First, wash it, then clean it and put it in a blender bowl.

I love it when ketchup is cooked with pepper, it gets not only a delicious filling, but also an incomparable aroma.

And I also like it when the sauce turns out to be moderately spicy. Therefore, I cleanse hot peppers from seeds and partitions and add to chopped sweet cousins.

If you use both peppers of a bright red color, then the sauce itself will turn out to be brighter and more saturated in color.

4 Grind the mixture of peppers and puree and pour over the tomato.

5 Do the same with onions. We clean, cut and grind in puree. Then we spread it to the vegetables already prepared earlier.

6 Add dry mustard to the mashed vegetables. It will give extra pungency and piquancy.

Add salt, sugar and vegetable oil. As you can see from the recipe, we use quite a lot of sugar. Thanks to this, the sauce will turn out not only spicy, but also sweet. A mixture of two polar flavors will play the right role for us here. But in general, of course, this can always be corrected.

Also check if there is enough salt during cooking. It can also be added if required.

Always rely on your taste when it comes to adding salt and sugar.

7 Stir all the ingredients, close the lid of the multicooker and set the “Baking” mode. Set the timer to 45 minutes.

The mass turned out to be quite heavy and dense, with a small component of the liquid. Therefore, the lid should be periodically opened and the contents mixed, hooking it from the very bottom so that nothing burns.

8 After the timer signal signals that the time is up, put the cooked mixture in a sieve and rub through it as much as you can.

We do not throw away the remaining cake, it should be pushed again with a blender to the smallest state, and sent back to the multicooker bowl, in fact, like the rubbed part too.

9 Now is the time to taste what we got. And if, in your opinion, something is missing there, then you can add salt, sugar, or add more bitterness in the form of black ground pepper.

10 Close the saucepan with a lid, and again setting the “Baking” program, set the minimum time to 60 minutes. In general, this will already depend on the variety of tomatoes. It happens that they have a lot of liquid, and it may take an extra half hour to evaporate.

Therefore, while continuing to open the lid and stir the mixture, also pay attention to the consistency. You can check the readiness in this way.

Put a few drops on a plate, and if they do not spread, but keep their shape, then the sauce is ready.

11 For preparation for the winter, it should be poured hot into clean, sterilized jars and tightly sealed.

You can see how to sterilize jars and handle lids in this article by clicking on the link.

Store as usual in a cool, dark place.

Here is a delicious recipe without the use of vinegar. Eat for health, it is very tasty!

Homemade tomato paste ketchup

Yes, yes, it turns out, you don't even need to have tomatoes to make a delicious homemade sauce. Tomato paste is great for replacing it. If you buy it in a store, choose pure, without additives and spices, because we will add all this ourselves.

Our cooking option is for one meal. If you want to cook more, you just need to proportionally increase the amount of food.

We need:

• Tomato paste 200 gr (store)
• Bulb onions 0.5 pcs
• Garlic 0.5 – 1 clove
• Honey 1 tsp
• Olive oil 1 – 2 tablespoons the spoon
• Balsamic vinegar 1 tbsp the spoon
• Allspice 2 – 3 peas
• Red chili to taste, about 0.5 – 1 tsp
• Salt to taste

Preparation:

1 Peel the onion, rinse and chop finely. We will fry it for a very short time, so it is better to crumble it smaller.

2 Crush the garlic with a knife, you can directly with the skin. Then remove it, and finely chop the clove. Take it to taste, if the clove is too large, then you can take only half, but if it is small, then take the whole one.

Sometimes they ask why the garlic is crushed before slicing. It is believed that in this form it most fully reveals its aroma and taste, of course.

3 Put the pan on the fire and warm it up well. Pour in olive oil, and fry chopped onion and garlic in it until light golden brown.

4 After frying, add chili pepper to the pan; adjust the amount according to your taste preferences. And also immediately pour in balsamic vinegar, add honey, crushed allspice with peas in a mortar (it will give just an incomparable aroma).

If you need salt, then add it, first a little, then after trying the finished product, you can always add it.

And immediately add the tomato paste. Stir the mass with a wooden spatula, wait until the mixture boils, then reduce the heat to minimum and simmer on it for 25 minutes, stirring occasionally.

5 To obtain better mass homogeneity, transfer the finished product to a blender bowl and punch it for 10 – 15 seconds. Thanks to this action, it will not only become exactly like a real one, but it will also give it airiness and tenderness. It will just melt in your mouth.

Such a product is mainly prepared in order to eat it right away. But if you want to make it a little larger than usual, then it is better to store it in the refrigerator.

I have not tried to store it in the pantry, so I cannot say anything about this.

6 Tastes like a classic shop sauce. And the consistency is also very similar. It turns out very tasty. Yes, and cook it quickly enough.

Therefore, take a note of the recipe, perhaps it may be useful to you.

How to cook ketchup with apples and onions through a meat grinder

This recipe, unlike the previous one, contains onions. It will give a new taste. As you know, tomatoes and onions are friends, so it turns out delicious. From this amount of products, about 1.5 liters of finished ketchup is obtained.

Ingredients:

• tomatoes – 2 kg
• onions – 250 gr.
• apple – 250 gr.
• sugar – 190 gr. (9 tablespoons with a slide)
• salt – 1 tablespoon
• apple cider vinegar 6% – 100 ml
• ground coriander – 0.5 tsp
• cinnamon – 1/4 tsp
• ground ginger – 0.5 tsp
• ground red pepper – 2 tsp
• cloves – 5 buds

How to cook:

1 Wash everything well. Cut off the stalks of tomatoes and chop the fruits into arbitrary pieces. Remove the core from the apples, peel the onions. Turn these foods into large cubes too.

2 Pass the prepared ingredients through a meat grinder. Alternatively, you can interrupt with a blender.

3.Pour the resulting fruit and vegetable puree into a saucepan. Add sugar and salt, ground coriander, cinnamon, ginger and cloves.

If a spice is not to your liking, just don't put it in the ketchup.

4 Stir well the puree and place over medium heat. Bring to a boil, stirring occasionally. From the moment it boils, keep heating to a minimum and evaporate excess liquid for two hours. If the tomatoes were fleshy, this should be enough time. For more watery varieties, the cooking time will need to be increased.

Stir the mixture occasionally to prevent it from burning. The volume should be reduced by almost half.

5 Rub the boiled ketchup through a sieve until it becomes homogeneous and smooth, without seeds and skins.

6.Pour the vinegar into the grated sauce and bring to a boil on the stove.

7 Pour the finished product into pre-sterilized jars or bottles. The lids must also be boiled. Roll up the container hermetically and let it cool upside down or on its side if it is a bottle.

8 It turns out delicious ketchup, homemade, completely natural, without chemicals. Enjoy cooking!

Recipe for making tomato ketchup, just like in a store

Quite often you have to prepare dishes to make them look like “shop” or “cafe”.

Their children are especially fond of. Either fries, as in a well-known chain of restaurants, or ketchup, as in a store. And we, adults, have to follow the lead. What can you do to make your child like it, and make the food as healthy as possible!

The next recipe is one of those. The recipe for your favorite sauce is very similar to the store one.

We need:

• Tomato paste (store) 250 gr
• Onions 1 pc
• Garlic 3 medium cloves
• Dill 1 medium bunch
• Dried basil 0.5 tsp
• Sugar 2 tsp
• A pinch of salt or to taste
• Pinch of ground black pepper
• Red hot pepper pinch
• Water 3 tbsp. spoons
• Vegetable oil – 2 tbsp. spoons (preferably olive)
• Vinegar 9% 1 tsp

Preparation:

1 Peel the middle head and cut into fairly small cubes. In the meantime, warm up a frying pan and pour oil on the hot surface, preferably olive oil. As soon as it warms up slightly, send the onions into it and fry until golden brown.

In general, it must be said that onions are not required at all. Therefore, if you do not want to use it, you can refuse it.

But I like it when it's in sauce. It gives an interesting aftertaste and infuses the tomato sauce with a richer content.

2 Put the tomato paste over the slightly softened and browned onion and pour in a little water, mix thoroughly.

Water should be added in accordance with the consistency of the tomato sauce. If it is thick, then more water will be needed. For a medium consistency, like mine today, it took exactly 3 tablespoons.

3 Add basil to the mass, a pinch of black and red pepper, as well as salt and sugar to taste. Do not forget to mix all the ingredients so that the spices used are evenly distributed.

4 Pour in vinegar and evaluate the thickness. If the sauce is too thick, add a little more water.

5 Finally, you need to finely chop the herbs, grate the garlic and add it all to the sauce. Stir, and immediately turn off the heat so that the heat is even enough to mix the garlic with ketchup.

6 If you want to roll up this sauce for the winter, you must definitely fry the onions and the whole mass properly. Darken it on fire for at least 20 minutes, monitor the amount of density.

Arrange in small sterilized jars and tighten with scalded lids.

If you cook this ketchup 1-2 times, then it does not need long-term heat treatment. You can limit yourself to half the time offered.

Recipe for making plum ketchup for the winter

“Why plums?” – you ask? Because in consistency they are very similar to tomatoes – the same juicy and fleshy, sweetish and easy to process.

Therefore, this particular fruit can be an excellent substitute for a tomato. It's hard to believe, but you can check. If you have a fruitful year for plums, and there is nowhere to put the jam, feel free to try. And I want to offer you a recipe that is quite simple to prepare!

We need:

• Plums 1 kg (preferably dark)
• Garlic 3 heads
• Hot chilli pepper 1 pc
• Sugar 6 tbsp. spoons
• Salt Art. the spoon
• Curry seasoning 20 gr

Preparation:

Pick ripe, meaty fruits for cooking. The taste of the final product will also depend on their taste. The more acidic they are, the more sugar you may need.

You can also cook with yellow plums, it also turns out quite tasty. But the color in this case will also be yellow. The most beautiful sauce is obtained from dark plums, and we will take them.

1 The first step is to wash them, carefully cut along the groove and remove the bone. Then cut it in half. Thus, it turns out that we cut the fruit into 4 parts.

2 Pass the pieces through a meat grinder along with the skin. The skin gives the main color, so we will not peel it off.

3 Pass the garlic and peeled hot peppers through the grill of the meat grinder. It makes a great mix of sour, bitter, sweet and spicy ingredients.

A little trick. Small products like garlic are best sent to the meat grinder at the beginning or in the middle of the process so that the leftover plums “wash” all the garlic without residue.

4 Pour salt and sugar into a bowl to the ground ingredients, and we will also use curry today. We'll have a sauce with an “Eastern Indian flavor”.

If you do not like this seasoning, then you can simply exclude it from the recipe. And in return, crush a couple of allspice peas in a mortar.

5 Boil the sauce as usual, preferably using a heavy-walled saucepan with a bottom. Transfer the mixed mixture to it and put on fire.

Cook for 20 – 30 minutes with stirring, if you will eat immediately, or in the coming days. If you are preparing the sauce for the winter, then cook it for 10 minutes longer.

Readiness is determined by the fact that the sauce should turn reddish and also quite thick.

You can roll it up for the winter or eat it, serving it with meat, fish and poultry. That's all! As you can see, everything is quite simple! Although delicious.

Tomato and mustard ketchup for the winter

Love the taste and aroma of mustard? Then this ketchup recipe is what you need!

Spicy sauce with a very pleasant, pungent and tasty mustard flavor.

Important! For cooking, try using your favorite homemade mustard cooked by you yourself – this is important! Either, buy the most natural mustard in the store, or – the third option – use mustard powder. Just do not buy ready-made mustard powder – it will NOT be tasty, at least! Buy whole mustard seeds (organic is better, they have a richer and more pleasant mustard taste), and grind them yourself in a coffee grinder.

So, our products (remember that the proportions CAN be changed, the main thing is moderate, without fanaticism):

• five kilograms of tomatoes;
• half a kilogram of granulated sugar;
• two or three large onions;
• two to three tablespoons of vegetable oil;
• mustard powder (mustard, ground mustard seeds) – according to your taste, decide for yourself how much you want a hot taste and mustard aroma in your ketchup;
• vinegar – about half a glass;
• salt – two tablespoons, but less is possible, adjust yourself;
• nutmeg, cloves – to taste, you can not add them at all, if you don't like it, it’s not a question.
• You do not need to add sugar, but then the sauce will be a little more sour. In addition, if you use ready-made mustard (your own or purchased), then most likely there is already sugar there, so this must be taken into account.

Cooking mustard ketchup:

1. Wash tomatoes and onions, peel, cut into small pieces.
2. First, fry the onion in vegetable oil, then add the tomatoes, fry, cover the dishes and leave on the fire for an hour and a half until the excess liquid boils off, and then grind the finished mass through a sieve (you can interrupt with a blender – as you prefer).
3. Transfer back to the pan and boil for another two hours, at least, and three hours at most, if you want a thick, natural and most delicious sauce.
4. All condiments and spices – salt, sugar, mustard, etc. – must be added five minutes before the end of ketchup cooking.
5. Pour the prepared sauce into sterile hot jars and roll up.

Homemade ketchup “A la shop”

What a delicious store-bought ketchup! But … how many harmful additives, stabilizers and preservatives are there! … And how you want the tomato sauce to be natural!

What to do?

There is a way out – you can make homemade ketchup, exactly the same as store ketchup, only even tastier.

Because home, because with love.

Our Ingredients:

• five kilograms of tomatoes;
• Bulgarian pepper – one kilogram (not an obligatory component, especially if you want to get downright “store-bought” ketchup);
• medium-sized onions – 8 pcs.;
• a glass of sugar;
• half a glass of 6% apple cider vinegar;
• salt, bay leaf – to taste.

Cooking steps:

1. Salt the tomatoes, cut into cubes, and let stand for about twenty minutes, so that they let the juice out.
2. Twist the peeled onions and peppers in a meat grinder and add this vegetable mixture to the tomatoes, stir and put on fire.
3. Boil for half an hour, remove from heat, wipe and put the container with the resulting vegetable puree on the fire again. Let it boil, reduce heat to low and simmer for two hours.
4. At the end of cooking, add granulated sugar, bay leaves and vinegar.
5. Pour into sterile jars and roll up.

Homemade ketchup “Tasty, chef!”

The best and completely simple recipe as from a “real chef”.

The ingredients we need:

• ripe, fleshy tomatoes – two kilograms;
• sour apples – three pieces;
• onion – three large heads;
• salt – two dessert spoons;
• half a glass of sugar;
• cloves, nutmeg, red pepper – to taste;
• a teaspoon of cinnamon – at your discretion,
• vinegar – if you doubt the safety of your workpiece, but not in principle.

Cooking ketchup “from the chef”:

1. Cut and grind vegetables with a meat grinder or blender, put on fire and cook for about forty minutes, then cool the tomato mass and add sugar, salt and spices (except vinegar and ground red pepper), boil for another hour and a half to two hours over medium heat.
2. Add pepper, boil for another 10 minutes and remove from heat, let cool slightly and pour into prepared sterile container. Roll up.
3. If in doubt about the safety, add either vinegar or lemon juice, or experiment with garlic.

Step-by-step video recipe for ketchup with basil

I advise everyone to cook ketchup according to this recipe. Basil infuses the sauce with a unique taste and aroma. You can't buy anything like this in a store.

Watch the video on how to make delicious ketchup with basil, and I will write a list of necessary products for convenience:

• tomatoes – 2 kg
• onions – 0.5 kg
• garlic – 4-5 cloves
• basil – 1 large bunch
• sugar – 120 gr.
• salt – 50 gr.
• vegetable oil for frying
• juice of one lemon
• dark balsamic vinegar – 4-5 tablespoons
• nutmeg – 0.5 tsp
• ground cloves – 0.5 tsp
• paprika – 1 tsp
• ground black pepper – 0.5 tsp
• dried basil – 1 tsp
• coriander – 2 tsp.
• allspice – 0.5 tsp
• ground red pepper – 1/4 tsp (taste)
• tomato paste – 2 tablespoons

Sources used and useful links on the topic: https://miruspehinfo.ru/recept/ketchup.html https://mister-sadovnik.ru/domashnii-ketchup/ https://sekreti-domovodstva.ru/ketchup-v-domashnix -usloviyax.html https://magija-vkusa.ru/ketchup-iz-pomidorov-na-zimu/