I love opening my pantry and seeing lots of jars filled with different delicious fillings. I'm already looking forward to the time when I can open something delicious, especially a jar of this ketchup. When I prepared ketchup with starch for the winter this time, I left some for testing, but they tried it without me. The ketchup turned out like store-bought “Tender”, with a slight spicy note. For myself, I would add more hot pepper, but not everyone in the household would appreciate it.
To prevent it from stagnating, I prefer to seal such sauces in small jars. Convenient to take with you to various events. This amount of ingredients will yield 5 liters of ketchup.
To prepare homemade tomato ketchup with starch for the winter, you need to immediately prepare all the ingredients.
Wash the tomatoes, dry them on a towel and squeeze the juice through a juicer. Take half a liter of juice to dissolve the starch.
Wash the hot pepper, remove the stem and seeds. Extract the juice through a juicer.
Wash the sweet peppers, remove stems and seeds. Peel the garlic. Grind the vegetables through a meat grinder with a fine strainer.
Combine tomato juice, hot pepper juice, ground sweet pepper and garlic in one container. Add seasoning for Korean carrots (ingredients: salt, sugar, coriander, red pepper, ground black pepper, ginger, ground chili pepper), seasoning for kebab (ingredients: allspice, paprika, basil, cumin, turmeric, bay leaf, cardamom, onion, garlic, mustard, oregano, salt and sugar), salt, sugar, ground black pepper. Mix everything thoroughly and put on fire. After boiling, reduce the heat to low and, stirring occasionally, simmer for 15 minutes.
Pour starch into a bowl with tomato juice (0.5 l).
Mix the whole mass thoroughly and pour into the pan. Continuing to stir, simmer the ketchup for 15 minutes. Then pour in vinegar and simmer for another 5 minutes.
Pour ketchup with starch prepared for the winter into sterilized jars and roll up the lids. Turn the jars upside down and wrap them warmly until they cool completely.
You can store homemade tomato ketchup with starch until winter both in the cellar and in the pantry.
Cook with love.
Tomato ketchup is, of course, an interesting thing...not so long ago this word appeared in our vocabulary! Previously, it was simply called tomato sauce. Our grandmothers and great-grandmothers made it for the winter from surplus tomatoes... And now we are using ketchup in a new-fangled way!
Well, okay, no matter what you call it, it will still be delicious. You can make it in any flavor you like - sweet, sour, spicy and add a lot of things to it, if you would like to tinker a little longer.
Recipes:
Tomato lovers eat everything with it - pasta, rice, meat, scrambled eggs, sausages, dumplings. You also can’t do without it when making pizza or homemade hot dogs.
The recipe allows you to make it from what you have on hand. No special conditions or technologies are required, so why not make it for the whole family for the winter, especially since you can also use non-standard tomatoes that you can’t pickle!
So, let's start cooking with the simplest thing and gradually make it more complicated.
Wash the jars with baking soda, rinse thoroughly under running water and sterilize, preferably in the oven, so that they are dry after sterilization.
We are preparing it step by step, but if you want to add something, don’t be shy!
Tomato ketchup for the winter - a simple step-by-step classic recipe at home without apples
And also without any other bells and whistles, just tomatoes, salt and spices. Previously it was called Classic tomato sauce. This is the basis for any type of ketchup; you can add any components to it and get different tastes.
- tomatoes 2 kg;
- half a glass of sugar;
- a tablespoon with a little salt;
- a tablespoon of acetic acid;
- 10 pieces of cloves;
- two cloves of garlic;
- a pinch of cinnamon;
- a pinch of ground red hot pepper.
Preparation:
- Wash and dry the tomatoes on a towel, peel the garlic.
- Cut the tomatoes into large slices and place in a wide-bottomed saucepan over low heat. Cover tightly and bring to a boil.
- Cool and strain through a sieve or fine metal mesh colander.
- Place the puree in a saucepan and simmer over low heat without a lid until the contents are reduced by a third.
- Add salt, sugar, spices and garlic, cook for another ten minutes and remove the garlic.
- Pour in the vinegar and simmer for another two or three minutes.
- Place in sterile dry jars and roll up.
- Turn it upside down and cool it like that, put it in the cellar.
The preparations for the winter are ready! Perfect for meat or for seasoning tomato soups!
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!
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
Let's make it for variety with Korean carrot seasoning. The taste will be unusual, we will surprise our household and guests!
- 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!
A classic of the genre, children love this vinegar-free ketchup. Easy to prepare and very tasty, natural and healthy. It will decorate and add charm to any dish.
Ingredients:
- tomatoes and onions, two kilos each;
- half a kilo of bell pepper;
- a glass of sugar;
- a tablespoon of salt;
- two tablespoons of dry mustard;
- If you wish, you can add a little of any dry ground spices.
How to make simple tomato ketchup:
- We wash and peel the vegetables, dry them on a towel, and remove the seeds from the pepper.
- Cut the vegetables into large pieces and place them in a saucepan with a thick bottom.
- Boil for 30 minutes.
- Cool and rub through a sieve or colander made of fine metal mesh.
- Place the puree in a saucepan and continue to cook with sugar, salt and spices for another twenty minutes, don’t forget to stir.
- Place in dry sterile jars and seal.
- Turn it upside down, let it remain like this until it cools completely, put it in a cool place.
Children and their friends will love the sweet and mild taste. Bon appetit!
I call this ketchup tkemali and prepare it from red plums or yellow cherry plums, as they have a sour taste and are ideal for ketchup. I’ll be honest – with red plum they will turn out very well, but with yellow cherry plum – it’s a fairy tale!
- take an equal amount of tomatoes and plums, 2 kg each;
- 3 heads of garlic;
- a teaspoon of ground coriander, herbs de Provence, mint, ground black pepper;
- a glass of sugar;
- table. lie salt.
Preparation:
- We take salad varieties of tomatoes - large and meaty. Wash the tomatoes, cut off the bottom and make a cross-shaped cut, blanch in boiling water for one minute and remove the peel. Cut into slices, carefully removing the seeds with the tip of a knife.
- Wash the plum or cherry plum and remove the seeds.
- We peel the garlic and pass it through a press.
- We pass the plums and tomatoes through a blender (or a meat grinder twice), grinding them into dust.
- Place on medium heat and simmer for about an hour.
- Add all the other ingredients and simmer over low heat for about an hour.
- Place hot into dry, sterile jars and seal. Store in the cellar.
The exquisite taste of this sauce will win your hearts forever! I especially like plum tkemali when I want to add an unusual twist to a meat dish.
Watch the video, but here tkemali ketchup is made from blue plums. But this will not play a special role - so, so incredibly tasty.
In addition, I will list some other useful and tasty preparations:
- Squash caviar
Tomato and bell pepper ketchup for the winter - Finger licking good
The ketchup will be thick and have a very rich taste. Everyone without exception likes it, as it is close to the classic and traditional taste.
To do this you need:
- two kilograms of tomatoes;
- sweet bell pepper 4 pieces;
- half a glass of sugar;
- salt half a tablespoon;
- apple cider vinegar 4 tablespoons;
- a mixture of ground peppers;
- a few sprigs of coriander, basil and parsley.
Let's start cooking:
- Wash and peel all vegetables and herbs, remove the seeds from the pepper.
- Cut the tomatoes and peppers into medium pieces, the greens into fine pieces, and simmer over low heat for about an hour.
- Cool and pass through a sieve.
- Place the resulting puree over medium heat and cook for another forty minutes.
- Add dry spices, salt and sugar and simmer for another half hour.
- Pour in the vinegar, stir and turn off the heat.
- After 5 minutes, place in sterile jars and roll up.
- Cool upside down and store in a cold cellar.
Bon appetit in winter!
Children often ask for ketchup - just like in the store. Well, what can we do, let’s prepare it exactly to taste like in the store!
- tomato paste from the store, a half-liter jar, take the one that contains only tomatoes or tomatoes, even if it is more expensive;
- two onions;
- a small head of garlic;
- a small bunch of dill;
- several sprigs of basil;
- sugar two tablespoons with top;
- a pinch of ground black and red hot pepper;
- vegetable oil two tablespoons, ideally olive oil;
- acetic acid at the bottom of a teaspoon.
Recipe:
- Peel the onion, chop and fry in a frying pan until golden brown.
- Place all ingredients in the bowl of a food processor and chop into dust.
- If it turns out too thick, add a little water.
- Place in a saucepan with a thick bottom.
- Place over medium heat and bring to a boil. Cook for ten to fifteen minutes and place in dry, sterile jars. Roll up, cool and place in a cool, dark place.
Tomato ketchup for the winter turns out exactly the same as in the store!
Video - Homemade tomato ketchup with apples and bell peppers through a meat grinder
We cook according to a simple recipe - there is nothing complicated here. We pass vegetables and fruits through a meat grinder.
Makes an excellent homemade tomato sauce. If you want it to be thicker, just boil the tomatoes longer than usual.
It is better to select apples from sweet and sour varieties, for example Antonovka.
For this recipe it is not necessary to choose tomatoes; the most ordinary ones, even slightly spoiled ones, will do.
How to make awesome homemade tomato ketchup for the winter so that everyone’s mouths drop open: secrets and tips
There is nothing complicated or mysterious about making homemade ketchup, it’s just that the word sounds foreign! If you learn a few simple rules, then you can not open the recipe at all and cook from your head all your life.
These are the basic rules:
- Tomatoes should be at least half of the total volume of vegetables.
- There is no place for skins and seeds in ketchup, either remove them through blanching, or boil them in their own juice and strain them on a sieve, there is no other way.
- Don’t be afraid to roll it out on a sieve, it just sounds scary, but it only takes about fifteen minutes.
- Ketchup should be homogeneous, so we use ground seasonings, and if it’s fresh herbs, it’s best to chop it into dust in a food processor.
- There is no place for water in ketchup - therefore it is necessary to boil for a long time to evaporate excess moisture.
- You can use non-standard tomatoes, with blemishes and cracks, the main thing is to trim everything carefully.
- The more vinegar and spices, the spicier the result.
- The more sugar, the sweeter the taste.
- Plums and apples will add acidity and in such recipes you can do without vinegar altogether if you put it in almost boiling jars.
- Seasonings like cilantro and coriander, and Provençal herbs are not for everyone; not everyone likes them.
- Basil will not spoil ketchup and will not stand out as a special taste.
- Ketchup jars must be sterile and dry.
- You can use yellow tomatoes and then the sauce will turn out to be an unusual sunny color.
Well, that’s basically it, don’t be afraid to get creative in the kitchen and bring something new to dishes that everyone already knows!
To prepare Homemade ketchup with starch for the winter you need...
Cut approximately 2 kg into 4-6 parts, place in an enamel pan and simmer over medium heat for about 30 minutes, stirring the mass from time to time. The tomatoes will boil and release their juice. Remove the pan with stewed tomatoes from the stove and let cool. Pass the cooled tomato mass through a juicer or rub through a fine metal sieve. You should get approximately 1.5 liters of tomato juice.
Return the finished juice to the pan, put it on the stove and add all the ingredients except starch and vinegar. Boil over low heat for about 30 minutes.
Dilute the starch in a small amount of chilled water and, stirring, pour in a thin stream into the tomato. If the starch in the tomato sauce suddenly clumps, puree with an immersion blender.
As soon as the mixture boils, add vinegar, reduce heat and simmer for 10 minutes. Pour homemade ketchup into sterilized jars and roll up the lids. Store in a cool place.
This homemade tomato ketchup with starch is suitable for pasta, pizza or meat.
To prepare tomato juice, pass the washed tomatoes through a meat grinder with a special attachment (thanks to the attachment, the juice is “clean” - without skin and seeds). But if there is no such attachment, then clean tomatoes need to be passed through a regular meat grinder, and then the resulting tomato must be rubbed through a metal sieve to remove the pulp from the juice. Pour pure tomato juice into the pan in which we will cook the ketchup. From the total amount of tomato juice, pour 1 liter of the resulting tomato juice into a separate container (we will need it later).
Prepare seasonings for kebab and Korean carrots, salt, sugar, ground black and red pepper, vinegar.
In a saucepan with 5 liters of tomato juice, add seasonings for shish kebab and Korean carrots, salt, sugar, ground black and red pepper, vinegar, mix well, put on fire, bring to a boil and simmer over medium heat for 10 minutes.
Pass the peeled garlic and seeded bell pepper through a meat grinder, place in a saucepan with juice and spices, and cook for another 10 minutes.
Add starch to 1 liter of cold tomato juice (which we left) and mix well until smooth. Pour the tomato-starch mixture into the pan.
Cook over low heat, stirring occasionally, for 20 minutes.
Pour the prepared tomato ketchup with starch into sterilized jars, roll up the boiled lids and turn over. Wrap in a warm blanket and leave until completely cool. Homemade ketchup prepared according to this recipe has a consistency no worse than store-bought ketchup, and tastes much better. It stores well in a city apartment.
A good sauce enhances the taste of any dish. Homemade ketchup is superior in quality to store-bought ketchup, as it is made from the best ingredients. The basis of this product is tomatoes. Herbs and spices give it pungency and spicy taste. Housewives choose those that are most preferred by home ketchup consumers.
About the quality of ingredients
The main product in ketchup is tomatoes. They must be of excellent quality: ripe, juicy, meaty. For tomato sauce, it is important to choose varieties with few seeds but firm red flesh. Pink fruits are not suitable for this preparation. The color of the dish will be dull and unattractive. Potato starch is used to thicken ketchup. It must be fresh, uniform and clean.
In addition to starch, sour apples are added, which contain pectin, which can gel the mass. For good ketchup, it is important to create the optimal set of spices. Then the preparation will be tasty and aromatic, moderately hot and spicy. Usually cloves, cinnamon, ground and hot peppers are added to tomatoes. You can use celery and your favorite herbs if desired.
How to get excellent homemade ketchup for the winter?
Product composition:
- 3 kg of ripe tomatoes;
- 25 g coarse salt;
- 150 g sugar;
- half a teaspoon each of ground cinnamon and cloves;
- 1 tsp. pepper powder and 10 sweet peas;
- 50 g potato starch;
- 100 ml table or apple cider vinegar;
- dried herbs to your taste.
Cooking procedure:
- Washed and peeled tomatoes are passed through a juicer or rubbed through a sieve until smooth and without seeds. The resulting juice is put on fire and boiled to half. This will take at least an hour.
- All spices except vinegar and herbs are placed in a pan with tomatoes and cooked for about a quarter of an hour. Then turn off the heat, allow the dish to cool slightly and strain to remove solids. The homogeneous mass is heated again over low heat.
- In a separate bowl, starch is diluted in water. Pour it into the tomato mass in a thin stream and mix gently. When the ketchup thickens, add vinegar and turn off the heat.
The product is sealed in small containers. You can use glass bottles or store-bought sauce jars. The finished ketchup is allowed to cool under cover and placed in the basement for storage. In this form it remains tasty for a long time.
