Homemade ketchup tomato in winter

Servings: 10 Cooking time: 80 minutes

Photos recipe

Recipe for homemade ketchup tomato usefulall lovers of natural products and sauces. Despite the fact that the stores quite a large selection of different variants of the sauce, choose the appropriate taste it is quite difficult.
Since all the products offered by usstores, designed for long shelf life, manufacturers do not skimp on the addition of a wide variety of preservatives. These additives and lead to the fact that the delicious aromatic sauce of tomatoes, loses its real taste.

Not coincidentally, most hostesses looking for a way how to make tomato ketchup from home. The classic version of the recipe will help you prepare this wonderful sauce to your liking in any quantity.

Ingredients for "Homemade tomato ketchup from the winter":

  • Tomatoes - 3 kg
  • Sugar - 150 gr
  • Salt - 25 g
  • Vinegar 9% - 80 gr
  • Carnation - 10-12 pc
  • Pepper peas - 10-12 pc
  • Garlic - 1-2 cloves
  • Bitter red pepper - optional
  • Recipe for "Homemade tomato ketchup from the winter":

    How to make ketchup from tomatoes

    Before you cook the ketchup from tomatoes,Prepare the jars and lids in which you roll it. Ready ketchup sterilization is not necessary, but the jars should be clean and prepared. Sauces are best harvested in small banks - 0.3-0.5 liters.

    Washed banks put in the oven, microwaveor aerogrill and warm with lids at a temperature no lower than 100 degrees. You can sterilize the jars on the ferry - it is perfect steamer.

    Using this recipe for tomato ketchup from youYou can prepare the classic version of this sauce. After you can change it to your liking - increase or decrease the amount of salt and sugar, make the sauce spicy or sweet, adding sweet or hot peppers.

    Ripe tomatoes of all sizes to wash, peel and chop as finely as possible.

    Carefully remove the skin from the tomatoes for ketchup

    If you do not want to remove the skin, simply wash the tomatoes and chop them into a puree using a grinder or blender.

    Ripe tomatoes of any size grind in a blender

    Homemade tomato ketchup from the winter can be prepared from crumpled and damaged tomatoes.

    To remove the remnants of the skin, it will be possible to grind puree through a sieve.

    Pour the puree into a large saucepan with a comfortablethick bottom and cook over medium heat for about half an hour. When the foam ceases to appear, reduce heat and boil down ketchup another two hours on very low heat.

    Boiled tomato ketchup on a slow fire

    Garlic chop on a grater or mince. If you add the onion, it will also need to chop float or blender.

    Garlic ketchup peel and chop

    When the mass is boiled down, and quite thick, you can add salt, sugar, pepper, cloves and vinegar. Bring to a boil and ketchup immediately decomposed into prepared jars.

    Hot ketchup filling prepared jars

    Preservation ketchup tomato - not so difficultprocess, the most important condition is that the jars were stored for a long time, let it cool down as slowly as possible. To do this, banks are ready to turn upside down and wrap up well.

    Homemade tomato ketchup from the winter can bring to the table

    Now that you know how to cook from ketchuptomatoes - well Uvarov mashed tomatoes and add your favorite spices. You can add a sweet and hot peppers, increase the amount of garlic or add the onion. Cooled ketchup can be stored even at room temperature. Try the sauce, you can immediately, as soon as it is cooked. Bon Appetit!

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