Home ketchup for the winter

What not to say, but without tomato sauce and ketchup today it is difficult to imagine cooking and serving dishes. Adding ketchup to meat or spaghetti, you make your dish much tastier and more appetizing. A to constantly not buy ketchup in the store, you can cook it at home. It is very easy to preserve home ketchup. And there are not many products for cooking it!

Simple home ketchup

If you can not take yourself to amateursketchup with various spices, we suggest you use this recipe. Here, all sorts of spices that are used for canning are minimized. So, To make ketchup at home under this recipe, you will need:

• 2 kg of tomatoes


• 2 tsp. salt


• 8 tbsp. l. vegetable oil


• 2.5 tsp. Sahara


• 9 cloves of garlic


• 1.5 tsp. vinegar


• ground black pepper

First, peel the tomatoes from the skin. To do this easily, scald the tomatoes with boiling water. After removing the peel, cut off the cuttings from the fruits. Now cook the prepared tomatoes until soft in a frying pan with vegetable oil. Since there should not be tomato kernels in the ketchup, fried tomatoes should be rubbed through an iron sieve with sufficiently large cells. The resulting paste will need to be evaporated in a saucepan. At the end of the evaporation of excess liquid from the paste, add sugar, salt, black pepper, vinegar and chopped garlic.

Prepared for this recipe home ketchup can immediately be poured into a jar and rolled up for the winter. In an open jar ketchup can be stored in the refrigerator for 2-3 months.

Italian home ketchup

And here is another recipe that is used to make home ketchup in Italy. You will need:

• 0.5 liters of water


• 2 kg of tomatoes


• 2 medium apple sweet varieties


• 2 pods of hot red pepper


• 5 tbsp. l. Sahara


• 3-4 peas of sweet pepper


• 1 stick of cinnamon


• 5-6 coriander seeds


• 1 star badian


• salt


• ground black pepper

Wash the tomatoes, remove the stalk. To cut tomatoes into parts is not required. In a large saucepan, pour water and boil it. In the boiling water, throw the tomatoes and cook them on high heat for 5 minutes. Ready tomatoes should be thrown in a colander and rubbed through a steel sieve. The resulting tomato puree is poured back into the pan, add 500 ml of water, tubberry, cinnamon, coriander, sugar, chopped red pepper and sweet pepper. Cook this sauce for 30 minutes. Then remove it from the heat and leave it overnight under the lid.

Wash the apples, remove the core and brushskin. Add large slices of apples to the sauce with salt and pepper. Cook the sauce for another 30 minutes. Then remove the sauce from the fire, remove from it cinnamon, tubby and peas of sweet pepper. The resulting mass is wipe through a sieve, and then return it back to the pan. Once again bring the sauce to a boil, then you can pour it over prepared cans and close under the lid.

Hot home ketchup

We offer you another recipe of home ketchup, which will appeal to all lovers of the acute. To prepare the ketchup for this recipe, take:

• 1 kg of tomatoes


• 1 kg of onion


• 2 kg of sweet Bulgarian pepper (different colors)


• 4 large pods of hot pepper


• 200 ml of vegetable oil


• 2 tbsp. vinegar (9%)


• 2 tbsp. Sahara


• 2 tsp. salt


• 14 cloves of garlic


• 14 peas of black pepper


• 14 peas of sweet pepper

In a blender or grinder, chop the washedtomatoes, sweet and hot peppers (no need to cleanse the seeds) and onions. The resulting sauce is poured into a saucepan for 30 minutes from the boiling point. Cook the sauce over low heat, stirring occasionally. After 30 minutes, add vegetable oil, sugar, salt, pepper, crushed garlic to the sauce. Boil the ketchup to the desired density. Ready homemade ketchup on the banks and roll.

Remember, when preparing ketchup for any recipe it is very important to stir the sauce so that it does not burn. If the ketchup is burned, its taste will be hopelessly spoiled.