Homemade tomato ketchup is a popular and beloved tomato harvest for the winter. Preparing it is easy, and experimenting with the ingredients, you can get very spicy, unusual sauces. In addition, your workpiece, unlike store counterparts, will be natural and useful. Consider the four options for making ketchup at home, the taste of which just will not leave you indifferent.
Recipe 1
According to this recipe, you can make a thick, fragrant, deliciously delicious and delicious ketchup. As part of the ingredients that you probably will find in your kitchen, and the cooking technology itself is quite simple and fast. 
You can eat tomatoes by preparing them in various ways. Learn how to pickle tomatoes, cook in your own juice, jam, pickle in a cold way, ferment in a barrel, make tomato juice and make a salad with tomatoes.
Kitchenware and appliances
Necessary inventory:
- sharp knife for cutting;
- immersion blender;
- meat grinder (instead of blender);
- 5 L pot;
- small hole colander or sieve;
- a small piece of gauze (40 * 40 cm);
- sterilized cans and lids of 1 l or less.
Did you know? The word "ketchup" is standardly associated with the tomato product, however, in fact, there were no tomatoes in the first ketchup. The product began to be cooked more than 1500 years ago in China, and its base was anchovies, mushrooms, beans and fish pickle. There are also ketchup based on cranberries, carrots, mangoes, apples and other fruits.
Required Ingredients
For the classic recipe will need the following components:
- 5 kg of ripe tomatoes;
- 250 g onions;
- 1 tbsp. l salts;
- 1 cup with a pile of sugar;
- 1 cup of vinegar (9%);
- 2 tbsp. l starch;
- 1 tsp. with a hill of black pepper, coriander, powdered mustard, clove buds;
- 1 small cinnamon stick;
- small red hot pepper.
Learn more about the different ways of harvesting tomatoes for the winter.
Cooking method
Now you can start cooking ketchup. To do this, follow the simple step by step instructions:
- Rinse the tomatoes thoroughly, reassemble and set aside the spoiled tomatoes, chop the rest of the tomatoes and onions into slices.
- Fill the bowl of the blender with 3/4 sliced tomatoes and onions, chop. In the absence of a blender, tomatoes can be minced. Pour the resulting mass into the pan.
- Tomit the mixture over low heat to heat, but do not bring to a boil. Then skip the juice through a colander and put it on fire again. When the mixture boils, boil it until the amount of juice decreases by 2 times.
- Pour out all the spices and pepper in cheesecloth, roll it up and tie it in a knot so that the ingredients are not divided. Add this specific bag to the saucepan with the juice and boil the tomato mass for another 15 minutes.
- Add the specified amount of salt, sugar and vinegar and continue to boil for another 5 minutes. Take 1 glass of juice and dilute the starch. After that, a special bag can be removed and a starch diluted in juice can be added in a thin stream.
- As soon as the mass boils, it needs to be turned off, poured into the cans and immediately sealed well. Banks should be carefully wrapped until the blanks cool.
Important! In the process of cooking the tomato mass must be constantly stirred to avoid burning. It is especially important to interfere with the mixture when adding starch, otherwise lumps are formed.This preparation can be stored at room temperature in an apartment (for example, in a closet), on a balcony or in a cellar. Ketchup prepared according to this recipe will not be divided into liquid part and sediment even after a time.
Recipe 2
The advantage of this recipe is that you can not adhere strictly to the instructions, especially regarding the amount of salt, sugar, vinegar and pepper. According to this recipe, you will get a very thick, fragrant ketchup with a savory taste, because it contains apples.
Vegetables, fruits and berries are a priceless storehouse of vitamins that we lack so much in winter. Check out the best recipes for harvesting blueberries, apricots, sea buckthorn, cherries, viburnum, cranberries, gooseberries, cauliflower, lingonberries, red cabbage, rhubarb, ashberry, chokeberry, sunberry, green onions, broccoli, strawberries, squash, joshta and apples on winter
Kitchenware and appliances
The recipe of cooking is very simple, so you need a minimum amount of equipment and inventory:
- sharp knife for cutting;
- fixed and immersion blenders;
- meat grinder (if there is no blender);
- 3 L pot;
- sterilized jars and lids.
A sieve may be needed to achieve a uniform ketchup consistency, but it is not necessary to use it.
Required Ingredients
For cooking will need:
- 2 kg of tomatoes;
- 2 medium apples;
- 2 large onions;
- 0.5-1 Art. l salts;
- 3 tbsp. l Sahara;
- 3 pcs. carnations;
- 1 tsp ground pepper (black or red);
- 3 tbsp. l apple cider vinegar (6%).
Important! For the best taste of ketchup you need to take only ripe fruit, perhaps even overripe. Choose large, sugary, fleshy varieties.
Cooking method
Instructions for cooking ketchup with apples step by step:
- Rinse the tomatoes, remove the spoiled parts, cut into small slices. Rinse the apples, remove the core and cut into small pieces. Onion peel, chop.
- Fill the bowl of a stationary blender to the top and chop the ingredients. Pour the mixture into the pan, in which ketchup will be cooked.
- Boil tomato mixture for 40-50 minutes, stirring. During this time, the mixture will become more dense, will boil down almost 2 times. If the mixture is not homogeneous, you can gently using an immersion blender, whisk it again in a saucepan.
- Add salt, sugar, cloves and boil for another half an hour. After this time, add pepper, vinegar.
- Boil the mixture for another 5 minutes, turn it off and pour it over the jars.
In this version of the preparation, the mixture is not filtered; therefore, whole or crushed tomato seeds and peel can be found in the finished ketchup, which will make the product even more dense. However, if you are aiming for an absolutely homogeneous consistency, then after cooking, the mixture should be passed through a sieve and only then add spices and other ingredients. 
Read how to prepare for the winter juice from grapes, gooseberries, chanterelles, sweet cherry compote, beans in tomato sauce, horseradish, red currant jelly, tomatoes, summer squash, mint, watermelons and currants.
Recipe 3
This recipe is also easy to implement, but ketchup prepared from it will have a rich taste and aroma.
Kitchenware and appliances
Necessary equipment and inventory:
- knife for cutting and peeling;
- manual or electric juicer;
- meat grinder (if there is no juicer);
- sieve;
- a blender (you can use a garlic masher instead);
- saucepan 5-6 l;
- 4 sterile 0.5 liter cans
Did you know? In the American town of Collinsville, the record for creating the largest bottle and a pack of ketchup was set twice. So, in 1949, a huge bottle was built almost 22 meters high. And in 2007, a package was created in the same city that could fit 480 liters of product!
Required Ingredients
So, what ingredients should be prepared:
- 4 kg of tomatoes;
- 6-7 large cloves of garlic;
- 1 small red hot pepper;
- 4 bay leaves;
- 4 peppercorns;
- 1 tbsp. l salts;
- 200 g of sugar;
- 200 ml of vinegar.
Cooking method
The main cooking time is spent on squeezing the juice and cooking the tomato mixture.
- Rinse tomatoes, remove tainted parts and tails. Pass through the juicer, pour the mixture into the pan, which will boil the product. Put the tomato mixture on the fire.
- Peel off the seeds, peel the garlic and kill in a blender. If you don’t have this device, you can crush the garlic in the garlic press, and chop the pepper manually with a knife. Add to tomato juice and cook for 2 hours.
- After the specified time, add bay leaf, allspice, sugar, salt. Boil another 30 minutes, stirring constantly.
- Then add vinegar, boil for another 5 minutes and turn off. Before pouring, it is desirable to remove bay leaves and peas. Then ketchup should be poured into prepared, sterilized jars, rolled up with covers and covered with a blanket until it cools completely.
Important! When cooking juice, the pot should not be covered with a lid so that the moisture can evaporate.
Recipe 4
Perhaps the most piquant recipe, because it includes Bulgarian pepper, onions and apples. If you do not grind the mixture through a sieve, the result can be a ketchup of thick, dense texture. It has excellent taste, fragrant, with pronounced spiciness and spices.
Kitchenware and appliances
From the technique you need a standard set:
- juicer, blender or meat grinder;
- saucepan 4-5 l;
- sieve (if you pass tomatoes through the meat grinder or the blender);
- gauze (cut 40 * 40 cm);
- sterilized jars and lids.
Required Ingredients
To prepare spicy ketchup, the following components are needed:
- 3 kg of tomatoes;
- 1 kg of bell pepper;
- 1 kg of onions;
- 0.5 kg of apples;
- spices: ground cinnamon (0.5 tsp.), peppercorns (15 pcs.), cloves (15 pcs.);
- 400 g of sugar;
- 1.5 Art. l salts;
- 50 ml of vinegar (9%);
- 2 tbsp. l potato starch;
- some water.
If you want to please yourself and your family with delicious dishes, read how to cook eggplants, horseradish with beets, pickle, hot pepper adzhika, baked apples, Indian rice, strawberry marshmallow, pickle mushrooms, cabbage and lard.
Cooking method
Step-by-step recipe for creating a product:
- Using a blender, juicer or meat grinder, make tomato juice. If parts of the seed or peel remain in it, after 15 minutes of boiling, skip the juice through a sieve and put it on fire again.
- Crush onion, pepper, apples. All ingredients are pre-cleaned of seeds and peels.
- When the juice starts to boil, add sugar and salt.
- Wrap the cloves and peppers in gauze, tie them in a knot and put them in a saucepan with the juice, add the cinnamon and bring to a boil.
- Then add the onions and boil for 15 minutes, add the apples and boil for another 20 minutes. After adding the pepper and boil for another 10 minutes.
- Remove the special bag. Dissolve starch in water and add it in a thin stream in a saucepan with juice, pour in vinegar.
- Now the product can be poured into cans.
What to serve
The use of ketchup in modern cooking is very versatile. For some people, when mentioning this product, an association with fast food and harm occurs, but this is not entirely true, because ketchup is served not only with hamburgers and sandwiches.
Ketchup perfectly complements the meat dishes prepared by roasting, frying or grilling. It greatly improves the taste of side dishes of cereals, pasta and potatoes. It can also be used for cooking in the oven, for example, pies or homemade pizza. Also, this product is well complements soups and broths. 
Common to all considered ketchup variants are such ingredients as salt and sugar, vinegar and spices. It is they who turn simple tomato juice into a sweet and sour, spicy product, and they are also good natural preservatives. You can change recipes to your taste, add new ingredients and experiment with the ratio of products to get the most delicious ketchup. After spending only a couple of hours to prepare, you will get a great preparation for the winter table.
Feedback from users of the network about the benefits of tomatoes
In my opinion, almost everyone loves tomatoes.The benefits of tomatoes are well known:
As part of the tomato is extremely useful powerful antioxidant lycopene. It serves to treat various diseases. Lycopene has an action against cancer, prevents mutations and division of cancer cells. Lycopene is better absorbed by m with vegetable fats, and during heat treatment together with oil its amount even increases! Thanks to lycopene, tomatoes have such a bright beautiful color. The composition of tomatoes includes fructose, glucose, mineral salts and elements: iron, magnesium, iodine, sodium, zinc, and manganese. It contains vitamins A (in the form of carotene), B2, B6, K, PP, E and others.
Tomatoes are good for the nervous system and serve as antidepressants. Thanks to the presence of serotonin, they improve mood. Due to the content of phytoncides have antibacterial and action.
Of course, in the winter and spring store tomatoes are not so tasty. But in stores you can buy different varieties, and sometimes find those that you like.
I started buying cherry tomatoes. They have a special taste, and much sweeter. Honestly, my youngest child does not even perceive them ... like tomatoes because of their sweetness ...
Such cherry tomatoes are very easy to cut - for quarters, for example. Smooth and beautiful.
Lilika
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Perhaps I'll start with the fact that I am an ardent lover of tomatoes. Real juicy, fragrant, fleshy. So the “time” came to us to crack salads from fresh ripe vegetables. One of them is a tomato, so loved by everybody. no summer salad costs. The red vegetable contains many microelements, vitamins, useful fiber for the whole human body. And for the figure it is useful, it also contains little kcal. Yes, and just tomatoes are very tasty, unless of course this is not a "winter" option. After all, what could be tastier than getting a tomato (and other vegetables) from the refrigerator in the heat and making a fragrant light salad with various greens, and filling the whole thing with sour cream! And tasty, and useful! And most importantly, there will be no heaviness in the stomach, maybe, basically vegetables (tomatoes in particular) consist of water, which is quickly excreted naturally. But! Be careful, tomatoes can cause allergies, however, like strawberries. So that allergies should not be consumed a lot. Well, if there are no contraindications, then EAT ON HEALTH OF TOMATOES, because its season passes so quickly ...A cloud
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