How to make tomato ketchup? Recipes

A variety of ketchup and tomato saucescome to taste almost everyone. Here are the varieties that can be found on the shelves of any store, not always very useful. Much better to pick your own ketchup recipe from tomatoes and cook at home. Then do not have to worry about the health of loved ones. Not sure how to make tomato ketchup?

Try proven methods!

Classic Tomato Sauce

You will need three kilograms of tomatoes, one hundredfifty grams of granulated sugar, twenty-five grams of salt, eighty grams of vinegar, cloves, peppercorns, garlic, cinnamon, paprika. Before you make a ketchup of tomatoes, select and sterilize glass jars for storing the finished product. Finely chop the tomatoes and place them in a saucepan, boil over a third of the volume on medium heat, add sugar and cook for another ten minutes. Add salt and cook for three minutes, then wipe everything through a colander or sieve. Boil again, pour in the vinegar and pour into pre-prepared jars. Roll up. Great homemade ketchup with a rich tomato flavor is ready!

Spicy Ketchup

For the preparation of this sauce will need six and a half kilograms of tomatoes, a few cloves of garlic, three hundred grams of onions,

four hundred and fifty grams of granulated sugargrams of salt, cinnamon, cloves, mustard, peppercorns, forty milliliters of 70% vinegar. Before you cook ketchup from tomatoes, they need to be planted in boiling water, dip in ice water, remove the skin and seeds. After that, the tomatoes should be cut and chopped with a blender. If not, use a meat grinder. Chop the garlic, onion, mix with spices and tomatoes, put on the stove. Pour in a third of the sugar and boil down to half the volume. Pour the remaining sugar, salt and pour vinegar in a quarter of an hour. Boil ten minutes and pour into clean glass jars. The product can be rolled up and saved for the winter.

Spicy ketchup

Some prefer all other tastes.spicy. How to make tomato ketchup more sharply? Take three kilograms of tomatoes, a pound of onion, four hundred grams of sugar, a couple of tablespoons of mustard, four hundred milliliters 9%

vinegar, bay leaf, black peppercorns,a couple of juniper berries, salt. Crush tomatoes and onions, steam over medium heat under a lid and rub through a sieve. Heat the vinegar, add the spices and boil, cool and mix with the tomato puree. Boil the mixture for a third, add sugar, salt and mustard, then boil for another ten minutes. Spread hot ketchup in pre-sterilized jars and roll up.

Light ketchup

How to make tomato ketchup if you don’tI want to add components in stages? Take two kilograms of ripe tomatoes, a pound of paprika and the same amount of onion, a glass of sugar, salt, pepper, dry mustard and two hundred grams of olive oil. Grind all the ingredients with a blender, add the spices and simmer the ketchup on low heat for about two hours. Pour the finished product into clean cans and roll it up.