Ketchup at home - the best recipes for the most delicious sauces

The abundance of substandard, and sometimes not tasty, sauces on the shelves of shops encourages cooks to cook ketchup in their own home. Simple and accessible recipes are incredible, that every lover of interesting tastes will find for himself the ideal option.

How to cook ketchup?

The ideal sauce, in a classic form, should be homogeneous, but homemade ketchup is difficult to make such a consistency, because in the recipes allowed a small number of pieces. There are no clear rules for making this seasoning, it all depends only on the taste preferences of those who will try the food.

  1. Do ketchup on your own tomato (tomato, tomato paste, juice or mors), but there are so many recipes that you can meet fruit, berry and vegetable base.
  2. Tomatoes for ketchup should be red with dense flesh.
  3. In the home ketchup for the winter add vinegar, as a preservative ingredient.
  4. Any version of the sauce is cooked, brought to the desired thick consistency.
  5. Grind the products in any convenient way, but in order to make the consistency as homogeneous as possible, they are wiped additionally through a sieve.

Tomato Ketchup

Classic tomato ketchup is made from ripe red tomatoes. To supplement the recipe, you can follow your taste preferences, add more garlic or pepper, make it more spicy by increasing the composition of spices. Below is a basic recipe for ketchup, the taste of which turns out to be soft, slightly sour and very tomato.

Ingredients:

Preparation

  1. Cut the tomatoes, chop the onions, put them in the saucepan, simmer under the lid for 20 minutes.
  2. Cool, wipe through a sieve, put on a stew.
  3. Throw salt, sugar and vinegar, mix, add garlic.
  4. Cook for 5 minutes.
  5. Before serving, completely cool.

Ketchup from tomato paste at home

Quickly prepared ketchup from tomato paste. It can be cooked even in the off-season and surprise guests with the excellent taste of homemade sauce. For the manufacture of ketchup, simple ingredients will be needed, the taste of it turns out to be moderately sharp, not at all acidic, by adding sugar, which neutralizes the acidity of the paste.

Ingredients:

Preparation

  1. In a bowl, mix the pasta with sugar, salt and mustard.
  2. In a separate container throw dry herbs, laurel, mash with a pestle.
  3. Add the chopped garlic, pour boiling water, cover and leave for 5-10 minutes.
  4. Cooled extract infused, pour into tomato paste, mix well.

Ketchup from tomato juice at home

A good ketchup from tomato juice, bought in the store, will not work. It is better to make the morsel with your own hands, wringing it before cooking or using the home preparation, it is important that it be with the pulp. Thick sauce is obtained through prolonged boiling. If you plan to preserve the ketchup, add 100 ml of vinegar.

Ingredients:

Preparation

  1. Put the juice on the fire, cook until thick and evaporate the liquid.
  2. Add onion and garlic puree, mix, sprinkle sugar and salt, spices.
  3. Cook for 1 hour.
  4. Serve the ketchup chilled.

Ketchup from red currant - a recipe for winter

Cooked ketchup at home on a berry basis is very unusual. Pectin in the currant is enough to keep the sauce good during storage. During cooking, the mass will be halved, so the red currant will take a little to prepare a couple of jars for the winter.

Ingredients:

Preparation

  1. Cover the currant with sugar, leave for 1-2 hours.
  2. Put on a minimal fire, bring to a boil. Cook for 20 minutes.
  3. Wipe berries.
  4. In currant puree add spices and butter, pour in syrup.
  5. Put on a slow fire, add the vinegar, cook for another 5 minutes.
  6. Spread ketchup from red currant in sterilized jars, send for storage.

Ketchup with apples

Ketchup from tomatoes and apples can be prepared for future use or served immediately. It is so delicious that it will still be warm for a moment. For fans of non-traditional combinations, cooked ketchup at home will be enjoyed from the first tasting. For sharpness, a pepper pod is added to the composition, if desired, it can be used.

Ingredients:

Preparation

  1. Tomato blanch, cut.
  2. Apples should be cleaned, bones removed, cut, transferred to tomatoes, add chopped onions and chopped "light".
  3. Put on the stove, salt, pour sugar and laurel.
  4. Tear 2 hours.
  5. Cool, wipe through a sieve and put again on the stove.
  6. Pour in the vinegar, simmer for 30 minutes.
  7. Serve chilled or pour over a sterile container and cork.

Apricot ketchup for the winter

Harvested ketchup from apricots to meat for the winter will suit any basic dish. The sauce goes to the measure of sharp, not sweet and a little spicy. As a preservative will make vinegar, he also balances the sweetness of fruit. If desired, you can add Bulgarian pepper, it does not spoil the final taste.

Ingredients:

Preparation

  1. Apricots wash, remove bones.
  2. Pour into a large bowl, add chopped onion, water, simmer 20 minutes.
  3. Add chopped hot pepper, garlic, dry spices, salt, stir.
  4. Boil 10 minutes, pierce with a blender.
  5. Wipe through a sieve, pour in the vinegar, simmer for 15 minutes.
  6. Pour in a sterile container, cork.

Ketchup chili at home - recipe

Prepared ketchup chili at home is many times more delicious than purchased. Slightness and pleasant taste are appropriately combined, so the sauce will definitely be liked even by those who do not like sharp dishes. Ketchup is harvested for the winter, but if it is planned to serve immediately, it is better to let it brew for several hours.

Ingredients:

Preparation

  1. Cut tomatoes, cook for 30 minutes.
  2. Cut the chili, do not remove the seeds, add to the tomatoes.
  3. Throw peas and dry peppers.
  4. Boil for 15 minutes.
  5. Wipe.
  6. Bring to a boil, boil, salt, add the vinegar, mix.
  7. Sharp ketchup on the banks.

Ketchup from plums for the winter

Prepare a Georgian ketchup from plums at home is very simple. There will be an amazing sauce with sour taste. A minimal set of ingredients and speed of cooking like busy housewives. This ketchup from plums can be cooked in the kitchen, or served immediately to the table, cooling it. The sauce perfectly complements meat dishes.

Ingredients:

Preparation

  1. Wash the plums, pour water (to cover the fruit), cook until softened.
  2. Drain the broth, the plums cool, wipe.
  3. Pour in the broth, cook until thick.
  4. Add chopped garlic, dry spices, salt.
  5. Boil 5 minutes, pour into sterile cans.

Ketchup with bell pepper

Not infrequently the basic recipe of ketchup is supplemented with sweet pepper. It gives the sauce a special taste that everyone will enjoy. Ketchup can be preserved, but you can also serve it right away. Complement the composition of your favorite spices, it is a good combination of pepper with oregano and thyme. Fans of unusual flavors can add dry ginger.

Ingredients:

Preparation

  1. Blend sweet and bitter peppers, onions and tomatoes with a blender.
  2. To simmer 30 minutes.
  3. Pour in the oil, add sugar, salt, peppercorns, chopped garlic.
  4. Cook for 10 minutes, cool, wipe.
  5. Add the vinegar, cook for 5 minutes, pour over the jars, spin.

Ketchup with starch

As close as possible to the purchased - prepared home ketchup with starch for the winter. According to this recipe, the thick sauce comes out with a classic light taste, not sharp and very tomato. If desired, you can safely complement the composition with your favorite spices, sweet and bitter pepper, garlic or ginger.

Ingredients:

Preparation

  1. Cut tomatoes, put into a saucepan, simmer for 20 minutes.
  2. Wipe through a sieve, put on an hour.
  3. Add all the dry ingredients, vinegar and diluted starch.
  4. Warm up 10 minutes, pour into cans and put under a blanket for slow cooling.

Ketchup in the Multivariate

Preparation of dishes in this device is always reduced to minimal actions. Prepare ketchup in a multivark for the winter simply, provided that as a basis will be used thick tomato juice with pulp . All other ingredients will also be as homogeneous as possible, the recipe allows for small pieces.

Ingredients:

Preparation

  1. Pour the juice into the bowl.
  2. Scroll through the meat grinder all vegetables (without seeds), garlic. Pour to the tomato.
  3. Introduce spices. Cook with the lid open for 2 hours on "Stewing", for 10 minutes pour in the vinegar.
  4. Spread on sterile cans, put on storage.