Hello, I'm with ketchup today. For the basis of the recipe, I thank Olechka InLove from the culinary site
Somehow, Providence sent me a box of juicy, homemade, real tomatoes, and finally my little hands got around to “homemade” ketchup. I tried several recipes, but this one seemed the best for us - with apples and cinnamon. Zay spread it on bread and ate it with a purr for a week like a dessert, saying, “But I’m indifferent to ketchup, but this isooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooresssinging"
The ketchup was gobbled up, there were no more tomato incidents, but the ketchup was hot. I had to look for an opportunity to make ketchup from tomato paste. And I came up with an idea. Replaced tomatoes with good tomato paste, changed the preparation a little, and here we are again with ketchup, all year round. Now there is no need to brew deciliters of sauce during the season; it is enough to cook as needed, and this can be done all year round. The bunnies didn’t try homemade ketchup right away, but the time came when they stopped asking to buy them the usual one. Moreover, once at a picnic, due to our forgetfulness, they dipped the kebab in store-bought ketchup and said, “How did we eat this before?”
I’ve been cooking for about 5 years, so the retz is tried and true. Tested on many, external, not “in-family” people, and our ketchup always sells out with a bang. Moreover, friends always ask for a jar as a gift. The recipe has spread among friends and acquaintances, I offer it to you too, maybe someone will find it useful.
Strictly speaking, this ketchup not only can, but also must be made from tomatoes. But, if you, like me, are not a fan of the battle with the harvest, especially due to the presence of the absence of it, but are a lover of homemade tomato sauce, take note, and maybe you will like it too
I sterilize the jars in a micro and fill the lids with boiling water.
I have a double portion today, don't get confused
* natural tomato paste 1kg (4 kg tomatoes)
* onion 1 kg
* apples 0.5 kg, peeled from the core (preferably sour), the simplest, we buy “winter” ones, that’s what they call
* sweet pepper 3 red (250 g peeled, local or green, I have frozen)
* chilli 3 pieces
* garlic 30 g (5 pcs)
* black pepper 10 peas (can be fragrant)
* Bay leaf 1.5-2 g (10 pcs)
* salt 40 g (2 tbsp. spoons)
* ground cinnamon 1 teaspoon
* ground black pepper 2 g (1 tsp), I use a mortar and pound
* sugar 300 grams
* natural vinegar 6%, for example white wine 70 grams, I have rice, I haven’t found the exact percentage, but they say 3%, which suits us. And one more thing - I didn’t like the apple one at all, this taste bothers me, so decide for yourself
optional
* celery 50-100-150 gr
* a pineapple 50
* garlic to the jar
* hot peppers to the jar
If you are cooking with tomatoes, then chop everything except the vinegar, put it in a saucepan and cook until the desired thickness, punch through the blender, pour in the vinegar, bring to a boil and pack
If you want to diversify the sauce with pineapple, or fresh garlic, or make it even spicier, or add aromatic herbs, then add these toppings to the finished ketchup before packaging. The exception is pineapple - simmer the finished sauce with pineapple pieces for 30 minutes before packaging.
Well, if you’re ready to try it with tomato paste, then:
We put everything in a larger pan, I have a stainless steel one with a thick bottom, 6 liters.
Peel the onion, cut off the *ops, cut into 8-16 pieces, depending on the size of the onions
Peel apples from seeds... entrails... and hairy flasks, cut into 8-16 pieces, depending on size
There is no need to peel apples; the peel contains pectin, which will help thicken the sauce.
Remove seeds from sweet peppers and cut into appropriate sizes (I use frozen ones)
Peel the garlic, chop coarsely
Chop the hot pepper, remove the seeds if desired (I never remove them, we love it spicy)
If you don't mind celery, chop it into chunks
Crush peppercorns or freshly grind them
Whole peas too
Bay leaf - there are options here. You can tie it with thread, boil it, and remove it before grinding the mass, or you can grind it in a blender, boil it, and grind it into the total mass. The bay leaf will not be crushed into powder, there will be pieces, this does not bother us, so I just grind it in a blender and add it to the total mass, and you do as you wish (you can pass the sauce through a sieve before packaging)
Next, add everything on the list, except for tomato paste and vinegar, namely, so that you don’t miss anything
-cinnamon
-salt
-sugar
Place the pan with the contents on the fire, bring to a boil, stirring occasionally, over medium heat, with the lid on, wait until the vegetables are covered with juice.
Switch to low heat and cook until the vegetables are tender for about 30 minutes.
Ketchup is one of the most versatile sauces. It goes well with pasta and potatoes, meat and fish, and any dish tastes better with it. However, store-bought sauces rarely contain only natural products, and those consisting only of them are expensive. If you want to enjoy the taste of a quality product all year round and not pay exorbitant amounts of money for it, there is only one way out - make ketchup at home. If you make it correctly, it will surpass the store-bought one in its organoleptic qualities.
How to make ketchup
In order to prepare delicious ketchup, it is not enough to choose a suitable recipe, although a lot depends on it. It is very important to consider several points.
- When choosing tomatoes for making ketchup at home, it is necessary to discard all overripe and underripe, or even slightly damaged. In this case, it is better to give preference to tomatoes grown not in greenhouses, but in garden beds: fleshy and aromatic.
- Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which you may find chipped, wormy ones - these are not suitable for ketchup.
- Tomatoes and other products, if required by the recipe, must be thoroughly chopped. The best way to do this is to pass it through a meat grinder, then rub the puree through a sieve. There is an easier way - to pass it through a screw juicer, but it does not allow you to achieve the same quality as the first one.
That's all the secrets of delicious homemade ketchup! The rest depends on the chosen recipe.
Homemade ketchup
- tomatoes – 2.5 kg;
- granulated sugar – 125 g;
- cloves – 2 pcs.;
- black peppercorns – 20 pcs.;
- coriander – 10 pcs.;
- table vinegar (9 percent) – 40 ml;
- salt – 10 g;
- herbs to taste (basil, dill, parsley) – 100 g.
Cooking method:
- Wash the tomatoes well, cut off the stems, cut each vegetable into 4 parts.
- Chop the greens and put them in a saucepan with the tomatoes.
- Place the tomatoes in a saucepan and simmer over low heat for 20 minutes.
- After the tomato mass has cooled, rub it through a sieve.
- Bring the tomato puree to a boil and cook until it thickens. This will happen in an hour or an hour and a half. All this time the mass should be stirred so that it does not burn.
- Place the spices in gauze or a bandage, wrap them well so they don’t fall out during cooking, and dip them into the tomato mass.
- Add sugar and salt, pour in vinegar, and simmer for another 10 minutes.
- Remove the spice bag.
- Sterilize the jars, preferably small ones, and fill them with hot ketchup. Seal with sterilized lids.
Homemade ketchup, prepared according to a traditional recipe, has a pleasant sweet and sour taste. It is not spicy at all, so it can be given even to children.
Spicy ketchup
- tomatoes – 2 kg;
- red bell pepper – 1 kg;
- carrots – 0.5 kg;
- onion – 0.5 kg;
- tomato paste (without salt) – 0.2 kg;
- vegetable oil – 0.15 l;
- chili pepper – 0.15 kg;
- garlic – 100 g;
- apple cider vinegar (6 percent) – 70 ml;
- sugar – 80 g;
- dry basil – 20 g;
- ginger – 50 g;
- corn starch – 50 g;
- ground coriander – 5 g;
- water – 1 l;
- salt – 20 g.
Cooking method:
- Peel the carrots, peppers and onions, chop, and pass through a meat grinder.
- Grind the basil to a powder.
- Mix basil with onions and carrots.
- Pour 0.2 liters of water into the carrot-onion-pepper mixture and simmer for 10 minutes.
- Mince tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can not remove the seeds from the pepper, but grind it whole.
- Add tomatoes, hot peppers and garlic to carrots and onions, simmer the vegetables together for another 10 minutes.
- Dilute tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
- Cool the vegetable mass, then rub it through a sieve, gradually beating the resulting puree with a blender.
- Add spices, oil and vinegar, salt and sugar.
- Bring to a boil and simmer for 7 minutes.
- Dissolve starch in 100 ml of water.
- Pour the starch into the sauce in a thin stream, stirring it constantly, and cook for a couple of minutes.
- Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.
Ketchup prepared according to this recipe has a spicy aroma and piquant taste, quite spicy.
Spicy ketchup
- tomatoes – 0.5 kg;
- onions – 0.5 kg;
- sweet pepper – 1 kg;
- hot capsicum – 0.2 kg;
- vegetable oil – 100 ml;
- table vinegar (9 percent) – 0.25 l;
- garlic – 7 cloves;
- black peppercorns – 7 pcs.;
- sugar – 125 g;
- salt – 5 g.
Cooking method:
- Grind sweet and hot peppers with a meat grinder along with their seeds.
- Do the same with the rest of the vegetables.
- Place the vegetables in a saucepan and cook them for half an hour.
- Wrap the peppercorns in cheesecloth and place them on the bottom of the pan.
- Pass the garlic cloves through a press and add to the vegetables.
- Pour salt and sugar into the vegetable mixture, pour oil and vinegar into it, stir.
- Boil to the desired thickness and pour into sterilized bottles through a clean, boiled funnel.
- Close with lids and let cool.
Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of truly hot sauces and seasonings.
Classic ketchup
- tomatoes – 3 kg;
- sugar – 150 g;
- salt – 25 g;
- apple cider vinegar (6 percent) – 80 ml;
- cloves – 20 pcs.;
- black peppercorns – 25 pcs.;
- garlic – 1 clove;
- ground cinnamon - a pinch;
- hot red pepper (ground) - on the tip of a knife.
Cooking method:
- Wash the tomatoes, chop finely, place in a saucepan and place on low heat.
- Cook the tomatoes until their volume is reduced by a third.
- Add sugar and cook for another 5 minutes.
- Add salt and cook for another 3 minutes.
- Wrap the peppers and cloves in gauze and place in a pan with tomatoes. Add pepper and cinnamon to it.
- Boil for another 10 minutes and remove the pan from the heat.
- When the mass has cooled, rub it through a sieve, first removing the gauze bag with spices, and place it back in the pan.
- Crush the garlic and add to the tomato puree.
- Pour in vinegar, bring ketchup to a boil and pour into jars or bottles, which should be sterilized in advance.
Ketchup has a universal classic taste, which allows it to be served with any dish. This is the most tomato ketchup that can be, because there are no other vegetables in it.
Table ketchup
- tomatoes – 6.5 kg;
- garlic – 10 g;
- onions – 0.5 kg;
- sugar – 0.45 kg;
- salt – 100 g;
- ground cinnamon – 2 g;
- mustard (seeds) – 3 g;
- cloves – 6 pcs.;
- black peppercorns – 6 pcs.;
- allspice peas – 6 pcs.;
- vinegar essence (70 percent) – 40 ml.
Cooking method:
- Wash the tomatoes and make a cross on each one.
- Place in boiling water, blanch for a couple of minutes, remove and place in a pan of cold water.
- Remove the skins from the tomatoes and cut each in half.
- Place a sieve over a clean pan. Using a teaspoon, remove the seeds from the tomatoes and place them in a sieve, rub them so that the seeds remain on the grid and the juice gets into the pan. Wash the sieve.
- Return it to the pan and rub the tomato pulp through it.
- Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or coffee grinder.
- Pass the onion and garlic through a meat grinder.
- Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
- Bring to a boil, add 150 g of sugar and continue cooking, stirring constantly, until the mixture has reduced by about half.
- Add the remaining sugar and cook, stirring continuously, for 10 minutes.
- Add salt, add vinegar and simmer for another 10 minutes.
- Pour hot ketchup into previously prepared bottles or jars (they should be sterilized). Seal tightly with lids. After cooling, they can be stored in the basement or pantry.
Table ketchup is very aromatic, has a delicate consistency and a spicy taste. It cannot be said about him that he is an amateur. Everyone loves this homemade sauce.
Ketchup "Original"
- tomatoes – 5 kg;
- bell pepper – 0.3 kg;
- onions – 0.5 kg;
- sugar – 0.2 kg;
- salt – 30 g;
- paprika – 10 g;
- table vinegar (9 percent) – 125 ml.
Cooking method:
- Wash the pepper, remove the seeds, cut into pieces and grind using a blender or meat grinder.
- Wash the tomatoes, cut them, cook for 5 minutes and place in cold water. When the tomatoes have cooled slightly, remove them from the water and peel off the skins.
- Chop the tomatoes and grind using a meat grinder or blender.
- Remove the skins from the onion, chop and chop in the same way.
- Pour salt and sugar into a saucepan, add vegetable puree into it and put on fire.
- After bringing to a boil, reduce the heat and simmer until the mixture reaches the optimal consistency for ketchup.
- Add paprika and cook for a couple of minutes.
- Pour in vinegar and cook for another 3 minutes.
- Pour into pre-sterilized jars or bottles and close them with lids. The ketchup should cool at room temperature, after which it is better to put it in a cooler place.
This ketchup has a specific taste, but no one dares to call it unpleasant. Having tried it once, you want to eat it again and again.
Homemade ketchup is a tasty and healthy product that stores well and is quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.
Ketchup is a popular and world-famous sauce that perfectly complements, highlights and reveals the taste of various dishes: meat, fish, vegetables, etc. You can buy it on store shelves, but today we will tell you how to make your own ketchup from tomato paste.
Homemade tomato paste ketchup
Ingredients:
- natural tomato paste – 100 ml;
- salt - to taste;
- red pepper (ground) – 5 g;
- black pepper (ground) – 5 g;
- coriander (seeds) – 5 g;
- bay leaf;
- ready-made mild mustard – 1 teaspoon;
- sugar – 2 teaspoons;
- parsley.
Preparation
In a deep plate, mix tomato paste, ready-made mustard, granulated sugar, salt and throw in finely chopped fresh herbs. Pour coriander, ground peppers and bay leaves into a small bowl. Pour boiling water over the seasonings and leave for 20 minutes. Next, carefully filter the hot infusion through a strainer into a plate with tomato paste. Mix all the ingredients thoroughly and put the finished ketchup in a sauce boat.
Homemade tomato paste ketchup
Ingredients:
- natural tomato paste – 505 ml;
- water – 105 ml;
- bay leaf – 2 pcs.;
- dry mustard – 2 tbsp. spoons;
- onion – 45 g;
- garlic – 10 g;
- cloves, spices;
- sugar – 15 g.
Preparation
We dilute the tomato paste with filtered water until a thick mixture is obtained. Pour it into a saucepan, add sugar and salt. Peel the onion, chop finely and add to ketchup. Place the pan over medium heat and after boiling, reduce the heat to low. Next, add mustard powder, black pepper and cloves. After 10 minutes, add vinegar and squeeze the peeled garlic cloves through a press. Boil homemade ketchup, stirring, for another 10 minutes, and then pour into small, clean jars. Roll up the lids, turn the pieces over and wrap them in something warm.
DIY tomato paste ketchup in a slow cooker
Ingredients:
- tomato paste – 345 ml;
- boiled water – 105 ml;
- onion – 4 pcs.;
- bell pepper – 185 g;
- garlic – 10 g;
- salt – 5 g;
- – 2 tbsp. spoons;
- sugar – 35 g;
- spices.
Preparation
Peel the onions and chop into small cubes. Process the bell peppers and cut them into slices. Place the vegetables in the multicooker bowl, add the pasta and pour in the water. Mix everything thoroughly, add spices, sugar, add table vinegar and squeeze the garlic through a press. Close the lid, select “Pilaf” and cook the ketchup for 1 hour. After this, transfer the stewed vegetables into a saucepan and beat them with a blender until a homogeneous thick mass is obtained. Pour the ketchup into a jar and store it in the refrigerator.
Recipe for making ketchup from tomato paste
Ingredients:
- – 345 ml;
- water – 205 ml;
- onion – 105 g;
- bell pepper – 165 g;
- green apples – 215 g;
- salt – 15 g;
- sugar – 45 g;
- table vinegar – 55 ml;
- spices.
Preparation
Before cooking ketchup from tomato paste, prepare the ingredients: green apples and Bulgarian 
Wash the pepper, process it and chop it into small slices. Remove the husks from the onions and chop them with a knife. Place the prepared vegetables and fruits in a saucepan, fill with clean water and simmer for 45 minutes over low heat. After this, we pass the contents through a juicer and add tomato paste, slightly diluted with cold water. Transfer the ketchup to an enamel pan, add salt, spices and sugar to taste. Then pour in table vinegar and simmer the sauce for about 15 minutes, stirring occasionally. Next, cool the ketchup and place it in sterile jars.
All ketchups on store shelves look very beautiful and tempting because they are packaged in bright bags and bottles. This is a common marketing ploy. But upon closer examination, familiarizing yourself with the composition, it turns out that they are thick because an impressive dose of starch or other thickeners has been added to a small amount of tomatoes, and that the packaging labeled “natural product” contains a lot of unnatural things.
The only way out is home preparation, the quality of which will never be in doubt.
Tomato paste ketchup - basic technological principles
The presence of the word “tomato” in the name of the sauce already indicates its main component. Do not rush to buy tomato paste, because it may also contain more starch - not a very healthy carbohydrate, instead of the concentrated content of vitamins and valuable minerals contained in tomatoes. Moreover, preparing it at home will not cause much trouble, and they will be rewarded with a truly natural product.
The preparation of “Extra” category ketchup begins with preparing tomato paste or tomato puree. For the tomato base of the sauces, select ripe tomatoes, squeeze out the juice and boil to medium consistency. Next, aromatic spices are added to the tomato puree. The composition of premium ketchup may include apples, onions, carrots, but not more than 7-10%. These components not only complement the taste of the sauce, but also serve as a natural thickener.
The main difference between homemade ketchup is that housewives never preserve starch or use flavor enhancers or stabilizers. Moreover, cooking and sterilization of the sauce, the presence of a whole complex of antioxidants in tomatoes, reliably and for a long time preserves the product.
As for the taste, it can always be recreated by adding spices and herbs, as written on your favorite label, with the only difference being that this taste will be created at home, on a natural basis, with love and concern for the health of your loved ones.
1. Ketchup from tomato paste “Chili”
Ingredients:
Ripe tomatoes 6 kg
Chili pepper, red (without grains) 3-4 pcs.
Sugar 120 g
Vinegar 150 ml
Cooking technology:
Sort ripe tomatoes. To prepare tomato paste, it is preferable to select fleshy varieties of tomatoes: they will boil down to the desired thickness faster. In order not to add water to the pasta and preserve a more natural taste, cut the selected fruits into slices, mash, put in a pan and boil until soft. When the thicket has cooled, rub through a sieve to remove the skin and seeds, pour the juice back into the pan, and simmer until it reaches the consistency of thick sour cream - this is the thickness of ready-made ketchup.
Add sugar and salt, chili, chopped in a blender. Cook for ten minutes, then pour in nine percent vinegar, stir and pack into heated sterile containers - jars or bottles with a wide neck. Twist and cover. After air cooling, transfer to a cool place.
2. Tomato paste ketchup for barbecue
Ingredients:
Natural tomato paste 1 kg
Pepper “Ratunda”, semi-hot 5 pcs.
Chili, red 2 pcs.
Garlic 100 g
Coriander
Carnation
Walnuts 200 g
Allspice
Khmeli-suneli
Sugar 150 g
Apple vinegar 100 ml
Cooking technology:
Peel and chop the peppers, onions and garlic as desired. Place the roasted nut kernels in a blender, add garlic and chop. Gradually add pepper and onion. Beat the entire mass to a homogeneous consistency and combine with tomato paste. If necessary, add boiled water. Boil the sauce for about fifteen minutes over moderate heat, stirring.
Add salt and sugar, spices to taste. After adding the spices, cook the ketchup for no more than five minutes so that their flavor does not dissipate. Add vinegar to the finished sauce, bring it to a boil again, and pour into hot, dry jars.
Ketchup can be sealed with plastic caps and stored in the refrigerator.
3. Ketchup from tomato paste “Tender”
Ingredients:
Bell pepper 1 kg
Apples 0.5 kg (net)
Carrots 450 g
Tomato paste 1.2 l
Garlic 120 g
Carnation
Allspice
Coriander
Sugar 250 g
Vinegar 200 ml
Celery root 100 g
Cooking technology:
Peel apples and vegetables, prepare puree in any way possible, using kitchen appliances. It is advisable to immediately place applesauce in an acidic environment, so wipe them by sprinkling them with vinegar. Grate celery and carrots on a fine grater so that microparticles are not noticeable in the ketchup.
Place the carrots and celery root in the pan first, boil them until soft, puree the mixture with a blender, and then add the remaining ingredients. Chop spices and add to taste.
Boil the ketchup for 10-15 minutes. For long-term storage at room temperature, pour into sterile containers and pasteurize. For consumption, you can pour it into dry jars and cover with plastic lids.
4. Tomato paste ketchup with Provençal herbs
Ingredients:
Sugar 90 g
Wine vinegar 75 ml
Provençal herbs (dry mixture) 100 g
Tomato paste 700 g
Sweet pepper 500 g
Hot pepper (chili or cayenne) - to taste
Dried paprika 100 g
Olive oil 150 ml
Cooking technology:
Grind the peeled onion, dried paprika and sweet red pepper to a puree consistency. Add all the ingredients to this mixture, except vinegar, which should be added last. Stir, simmer the mixture over low heat for ten minutes. Pour in the vinegar, stir again and pour hot into a sterile container, sealing immediately.
For long-term storage at room temperature, ketchup must be pasteurized for 15 minutes (for cans or bottles with a capacity of 0.5 liters).
5. Tomato paste ketchup - an unusual recipe
Ingredients:
Cherry plum 0.5 kg
Yellow tomatoes 3 kg
Salad pepper 500 g
Ginger (fresh root) 100 g
Cloves 7-8 pcs.
White pepper 40 g
Salt - to taste
Lemons 1 pc.
Cooking technology:
Yellow tomatoes produce the same tomato paste as red tomatoes. But to reduce the time for preparing ketchup, remove the seeds from ripe cherry plum berries (even slightly overripe ones!), peel the onions, peppers, and ginger. To keep the intrigue in preparing yellow tomato ketchup, use lettuce peppers that are also yellow in color - remove the seeds, cut them arbitrarily. Grind all the ingredients thoroughly, pour the puree into a saucepan and cook slowly, stirring constantly, skimming off the foam.
After 20 minutes, remove the pan from the stove, cool the mass, rub through a sieve - there should be no skin or seeds left in the ketchup - this is its secret. Pour the puree back into the pan, add honey, ground spices, salt, and cook until the required consistency. Make sure that the mixture does not burn.
If desired, the sauce can be additionally given mint or juniper flavor. Pour hot yellow ketchup into dry, hot jars and tighten. Store in a cool, dark place.
6. Ketchup from tomato paste for stewed fish - quick and easy
Ingredients:
Quince 2 pcs.
Coriander 10 g
Cloves 3 pcs.
Chili 1 ½ tsp.
Salt - to taste
Tomato paste 300 g
Dill seeds 15 g
Lemon 1 pc.
Sugar - to taste
Cooking technology:
Peel the onion and quince, grind to a puree. After removing the zest from the lemon, squeeze out the juice and pour it over the puree. Combine the mixture with tomato paste, add sugar and salt to taste. Simmer the sauce for 5-10 minutes to remove the raw taste. Grind the spices in a mortar and add them to the ketchup at the last moment, before removing from the stove. Cover the dish. Let the sauce sit for at least half an hour. Add fresh lemon zest.
The sauce can be stored in a clean, sealed jar in the refrigerator for up to a month. This is a universal ketchup for meat, fish and vegetable dishes. It can be prepared at any time of the year, provided there is tomato paste, and used as needed.
To prevent mold from forming on the surface of jars of tomato paste or ketchup, which happens when the seal is not sealed, heat refined vegetable oil (1-2 tablespoons per jar), cover the surface of the tomato paste with a greasy film.
From six kilograms of ripe tomatoes, fleshy varieties, you get one kilogram of tomato paste, one and a half kilograms of puree or tomato ketchup.
To ensure that spices always have a bright and rich aroma, grind them immediately before use.
Dried vegetables – paprika and tomatoes – will give tomato ketchup an unusual and piquant taste. They will also help achieve a richer, darker red color.
There is no need to use flour or starch, which contains carbohydrates, to thicken sauces. In addition, with such additives there is a risk of rapid spoilage of the product when it comes to canning the sauce for the winter. An excellent thickener for ketchups is pectin, found in apples, currants, quinces, and gooseberries. Fruits will add additional flavor to the sauce and will not spoil the shape like starch.
Tomato ketchup can be prepared at any moment, having your favorite spices and a jar of tomato paste on hand, and this set of ingredients is almost always available in every housewife’s kitchen. Therefore, if you plan to cook pizza or spaghetti, or bake meat, do not rush to buy ketchup in the store. Remember that a normal sauce with spicy spices cannot cost less than tomato paste, which can often be seen in supermarkets.
This recipe makes a very tasty classic tomato ketchup, suitable for many dishes. It is convenient to prepare it in the summer or prepare it in the winter. And thus, all year round we can add fresh and tasty tomato paste ketchup, prepared at home, without any unnecessary additives or preservatives, to our dishes (pancakes, cutlets, etc.) all year round.
Compound:
- 1 liter tomato paste
- 400 g of fruits (apples, pears, plums, etc.)
- 85 g sugar
- 2/3 tsp. carnations
- 1/2 tsp. cinnamon
- 1/2-1 pcs bay leaf
- 17 g salt
- on the tip of a teaspoon of ground hot red pepper (if you like spicy ketchup)
In the summer I prepare tomato paste without tomato skins and seeds: I pass the tomatoes through a juicer, settle the resulting juice, remove the thick upper part and boil it to the desired thickness. I seal this paste into jars just like that, without adding anything else. And in winter I gradually open it and make fresh ketchup.
The clear, settled part of the juice also does not need to be poured out. We drink it right away - raw, or you can salt it and also close it for the winter. Our family loves this homemade “tomato serum.” Try it, you might like it too.
I think you can try making this homemade ketchup from store-bought tomato paste, just dilute it with water until it is as thick as you want your sauce to be - thinner or thicker.
- So, let's prepare the fruit. I tried adding apples, pears, plums, peaches. The taste of ketchup didn't change much. The taste of tomato paste and spices play a big role here. I peeled apples and pears from peels and seeds, and added plums and peaches with their skins on.
Ingredients
- Peel the apples and cut them into large cubes. Pour our tomato paste into a saucepan (it’s better to take a thick-bottomed one so that the ketchup doesn’t burn), add apples, cloves and bay leaves. Place on low heat. Boil for 1 hour. I am not a fan of long cooking times, but the specified time is important when preparing this sauce. If you boil less, for about 10 minutes, until the apples are cooked, the aroma of the spices will not be revealed, and the ketchup will turn out somewhat tasteless.
Mix the ingredients and cook for 1 hour
- Take out the bay leaves. Grind our mixture with an immersion blender, add sugar, salt, cinnamon and hot pepper (if you like it spicy) and simmer over low heat for another 30 minutes. I tried adding cane sugar and couldn’t feel the difference between it and white in the finished sauce. If the ketchup boiled strongly and boiled down too much, you can dilute it with some water.
Add the remaining spices and boil
- Wash and sterilize suitable jars and boil the lids. I sterilized the jars in the oven; I put them upside down on a wire rack, turned on the oven and roasted them for about 20 minutes. I cool it a little and pour in boiling ketchup, close the lid, turn each jar over, and wrap it up overnight.
This one is stored without a refrigerator, just in a warm apartment. I don’t add citric acid or vinegar at all, nothing has ever exploded, there’s enough acid in tomatoes.
That's all, we have prepared amazing tomato paste ketchup at home. If there are ketchup fans in your family, then they will definitely appreciate this aromatic, thick sauce. The yield can be roughly calculated by adding up the weight of all the ingredients. The quantity of products indicated in the composition will yield approximately 3 half-liter jars.
Bon appetit!
Olga Soldatova author of the recipe