Tomato Ketchup for the winter

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No sauce can compete with ketchup in popularity. It can be added to almost any dish - meat, spaghetti, pizza, borsch, rice, sandwiches. Cooked on the basis of tomatoes, the sauce is much more useful than the popular mayonnaise, but industrial ketchup contains a shock dose of sugar and starch, which negatively affects the waist and health. In addition, such a product contains chemical additives to enhance taste, color and odor.

But it's very easy to prepare this sauce yourself. In summer, when tomatoes are available in large quantities, you can not only cook it every day, but also prepare homemade ketchup from tomatoes for the winter. This sauce in all respects will exceed the purchased product, and additional ingredients and spices will help to diversify the taste, aroma and even the color of the usual dish.


  1. Preparation and selection of products
    1. Preparation and selection of products
    2. Secrets and tricks
    3. Preparation and recipes
      • Classic recipe for tomato ketchup for the winter
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      • Homemade ketchup in the multivariate
      • Thick ketchup
      • Hot ketchup for the winter

    Preparation and selection of products

    The most delicious and beautiful ketchup is obtainedfrom ripe, fleshy, strong tomatoes with a thin skin. The fruit should not have pronounced defects, but slightly crushed and ripe specimens are quite fit. The tomatoes are washed, the stem removed and cut into several pieces.

    The simplest recipe, except for tomatoes and spices, does not contain other ingredients, but to add the necessary flavor to ketchup, additional ingredients are added:

    • ginger, garlic and celery for spices;
    • cinnamon, nutmeg and cloves for piquancy;
    • hot pepper, onion and mustard add ketchup witticisms;
    • green apple and plum add a little sour;
    • Bulgarian pepper and tomato paste will make the sauce more sweet.

    To make the ketchup cooked at home for the winter, retain its rich color, not prooxide or "ferment", it is added with natural preservatives - vinegar and citric acid powder.

    Glass sterilized jars or bottles are used as storage containers for the sauce.

    Secrets and tricks of

    Secrets of delicious and fragrant ketchup are simple and easy to remember:

    • ingredients such as cloves, cinnamon and mustard not only saturate the taste of the dish, but also help extend the shelf life of ketchup;
    • if 6% of the product is used instead of 9% vinegar, then it should be added 1.5 times more;
    • to thicken the sauce, add starch and apple, but this effect can be achieved by prolonged boiling;
    • instead of fresh tomatoes, tomatoes can be used in their own juice or natural tomato juice;
    • so that during cooking the ketchup is not burnt, it should be stirred periodically with a wooden spatula;
    • you can cook ketchup not only from red, but also green tomatoes, it is also very tasty and unusual;
    • to make the structure of the sauce more homogeneous, at the end of cooking it can be whipped with a blender;
    • in order not to grind ketchup through a sieve, it is necessary to remove the peel and remove the seeds with a spoon before cooking;
    • store ketchup in a cool dark place. If in a jar with sauce appeared air bubbles from such a product must be disposed of, it is spoiled and not suitable for food;
    • ketchup is not stored in plastic containers, for this purpose only sterilized glass jars or bottles are used;
    • instead of the bottle cap, you can use ordinary salt, it is stuffed into gauze and clogs the neck, from the top, tightening a dense layer of clean cloth.

    How to prepare and recipes

    The principle of cooking home ketchup is extremely simple - tomatoes and other vegetables are stewed with spices and seasonings, boil the mass to thicken, grind it through a sieve or with a blender and pour into a container for storage. The second option - first to skip fresh tomatoes through a meat grinder, for this purpose a food processor or a conventional grater will do. After this, proceed with the boiling process. Prepare the sauce on the stove or in the multivark.

    Classic recipe for tomato ketchup for the winter

    There are no other ingredients in the composition of this ketchup except tomatoes and spices. Very simple and understandable recipe, this sauce can be served to any dish on the table.


    • 2.5 kg of tomatoes;
    • 0.5 cups of sugar;
    • 2 buds of the nail;
    • 9 coriander peas;
    • 2 large spoons of vinegar;
    • peppercorns;
    • 15 grams of salt;
    • a bunch of greenery.


    1. Use a sharp knife to cut out the stems from the tomatoes.
    2. Cut into small pieces, put in a frying pan or a wide saucepan and wait until it boils.
    3. If tomato is not enough liquid, you can pour a little water.
    4. After the tomato mass began to boil, reduce the fire to medium and simmer for 25 minutes.
    5. Cool the tomatoes and pass through a sieve, return to the dishes, where they were prepared, and simmer on a quiet fire until thickened for at least an hour.
    6. Then add the ketchup, pour the vinegar and cover it with sugar. Put the remaining spices in a gauze sack and put them in the sauce.
    7. Cooking for another 10 minutes.
    8. Pour ready ketchup over glass bottles and cool.

    Home ketchup in the multivariate

    The easiest way to prepare ketchup in a multivarquet, which will help to save most of the nutrients. As a natural preservative in the recipe is used not only vinegar, but also citric acid, which will not allow the vegetable mass to ferment. Garlic and fragrant herbs will saturate the taste and give ketchup a delicate aroma.


    • 3 kg of tomatoes;
    • 4 garlic cloves;
    • 3 tsp.mixture of peppers;
    • 20 grams of salt;
    • 70 grams of sugar;
    • cinnamon stick;
    • 60 ml of vinegar;
    • 0.5 a small spoonful of lemon acid.


    1. Cut the tomatoes into several pieces and put them into the bowl of the multivariate.
    2. Cook for 45 minutes in the "Hot" mode, do not cover the lid.
    3. Then pass through a sieve to get the desired consistency, get rid of seeds and pieces of rind.
    4. Pour the frayed mass back into the bowl of the multivarquet, add salt, add cinnamon, sugar and a mixture of peppers.
    5. Cook for 45 minutes in the "Quenching" mode.
    6. Near the end of the cooking pour into the vinegar sauce, add lemonade and chopped garlic, wait until the mass boils.
    7. Remove the cinnamon stick and cook for 4 more minutes.
    8. Pour hot sauce over clean, steam-treated containers, tighten with lids and cool.
    9. Store in a dark place.

    Thick ketchup

    Often home ketchup is not thick enough and dense. To fix this, you need to add a little tomato paste, vegetable oil and sweet pepper to the list of ingredients of the classic dish, which will absorb the oil and give the dish the necessary density.


    • 1,8 kg of tomatoes;
    • 1,8 kg of sweet pepper;
    • 4 tbsp.tomato paste;
    • 150 ml of sunflower oil;
    • 1 head of garlic;
    • 2 large spoons of vinegar;
    • 160 grams of sugar;
    • 3 large spoons of salt;
    • 0.5 tsp.paprika and pepper.


    1. With sweet pepper, extract the core, rinse, dry with a napkin and grind using a meat grinder.
    2. Pour oil into the resulting puree, mix and cook on a quiet fire for 10-15 minutes.
    3. Peel the garlic, split into slices and chop with a knife or use a garlic press.
    4. For tomatoes, remove the attachment point of the peduncle and grind the pulp in a blender, add the garlic to the garlic and pour into the dishes with pepper.
    5. Add the spices, stir and cook for 15 minutes over moderate heat.
    6. At the end of the preparation, pour the vinegar, stir and distribute the hot ketchup over the prepared glass sterilized containers.
    7. Clog with lids and cool down after cooling.

    Spicy ketchup for the winter

    Ideal sauce for meat dishes for those who love spicy food. The taste of hot pepper interrupts all other tastes, so spices in the recipe is used little. Ketchup is very sharp, so they are recommended to flavor not peppery dishes with a neutral taste.


    • 3 kg of tomatoes;
    • 2-3 peppers of hot pepper;
    • 1 tbsp.salts;
    • 150 grams of sugar;
    • 60 ml of vinegar;
    • peas of sweet pepper.


    1. Tomatoes should be washed, dried and peeled on the skin.
    2. Dip for 2 minutes in boiling water, remove and immediately transfer into ice water.
    3. Remove the cuticle, cut into slices and pour into a saucepan.
    4. Put on a stove and cook over moderate heat for 45 minutes until soft, stirring constantly.
    5. Burn the hot pepper if you need a very sharp sauce, do not throw out the seeds, cook with them.
    6. Add chili to tomatoes, pour in a pep of peas and cook for another 15 minutes.
    7. The mass is slightly cooled and rubbed through a sieve, getting rid of seeds and spices. Also for this purpose you can use the juicer.
    8. The resulting tomato mixture put on fire and bring to a boil, add salt, pour vinegar, pour sugar and pour on bottles.
    9. Close tightly with lids and cool.
    10. Store bottles with ketchup in a cool place without access to direct sunlight.

    Prepared at home tomato ketchup throughout the winter will be a wonderful seasoning for a variety of dishes!

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  • Apr 11, 2018
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