4 delicious homemade fresh tomato ketchup recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Add apples, plums or peppers to tomatoes and make flavorful sauces that are better and healthier than store-bought sauces.

Most often, homemade ketchup is harvested for the winter, so vinegar is indicated in all recipes. Ready ketchup is poured into sterilized jars, rolled up and, after cooling, removed to a cold place. But if you plan to eat the sauce soon, then you don't need to add vinegar.

1. Classic homemade ketchup

Ingredients

• 5 kg of ripe tomatoes;
• 1 kg of onions;
• 250 g sugar;
• 2 tablespoons of salt;
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper;
• 1 teaspoon paprika or ground red pepper;
• 1 teaspoon of ground cloves
• 50 ml vinegar 9% - optional.

Preparation

Cut the tomatoes into large wedges, removing the core. Place in a saucepan and place over low heat. If after 10-15 minutes the tomatoes have not given juice, pour in a little water. Stir and simmer vegetables over medium heat for another 40-50 minutes.

Add coarsely chopped onions, bring to a boil and simmer over low heat for another 1, 5-2 hours. All this time, the mass should boil a little.

Remove the pan from heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Stir and grind the mass with a blender until smooth. You can then strain the ketchup through a sieve if you want to get rid of tomato seeds.

Place the pot on the stove again, bring to a boil and cook for another 1.5–2 hours. During this time, the ketchup will thicken. 10 minutes before the end of cooking, pour vinegar into a saucepan and stir.

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2. Homemade ketchup with apples

Ingredients

• 4 kg of ripe tomatoes;
• 500 g sweet and sour apples;
• 250 g of onions;
• 1½ tablespoon salt
• 250 g sugar;
• 50 ml of apple cider vinegar - optional;
• a pinch of ground black pepper;
• 1/2 teaspoon ground cinnamon.

Preparation

Pass the peeled tomatoes through a juicer or meat grinder. Pour into a saucepan and place over moderate heat. Cook for about 1.5 hours, until the mixture thickens.

Add coarsely chopped peeled apples and chopped onions to the tomato puree. Bring the mixture to a boil, remove from heat and leave for 15–20 minutes to cool slightly.

Grind it with a blender until smooth. Place the saucepan again on moderate heat, add salt and sugar and stir. After boiling, add vinegar, black pepper and cinnamon and cook for another 5-10 minutes.

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3. Homemade ketchup with plum

Ingredients

• 2 kg of ripe tomatoes;
• 1 kg of ripe plum;
• 250 g onions;
• 100 g of garlic;
• ¼ a bunch of parsley;
• 2 hot red peppers;
• 1½ tablespoon salt
• 200 g sugar;
• ½ teaspoon pepper mixture;
• 2 bay leaves;
• 2 tablespoons of vinegar 9% - optional.

Preparation

Remove the skin from the tomatoes, remove the seeds from the plum and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, put on moderate heat and simmer, stirring occasionally, for 2 hours.

Mince the garlic, parsley and peeled peppers through a meat grinder. For a spicier ketchup, use 3 hot peppers.

Add the garlic mixture, salt, sugar, pepper mixture, bay leaves, and vinegar to the tomato and plum puree. Stir and cook until thick, about 40-50 minutes. After cooking, remove the lavrushka from the ketchup.

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4. Homemade ketchup with bell pepper

Ingredients

• 3 kg of ripe tomatoes;
• 600 g bell pepper;
• 500 g of onions;
• ½ head of garlic;
• 1 tablespoon salt
• ½ teaspoon ground cinnamon;
• 12 black peppercorns;
• 3 allspice peas;
• 4 carnations;
• ½ teaspoon ground nutmeg;
• 100 ml vinegar 9% - optional;
• 150 g of sugar.

Preparation

Chop the peeled tomatoes, peppers, onions and garlic into large wedges. Place vegetables in a saucepan and add salt. Simmer, covered, for about 3 hours, stirring occasionally. During this time, the mass will decrease by 2–3 times.

Remove the pan from heat and grind the tomato mass with a blender until smooth. Grind cinnamon, black and allspice, cloves and nutmeg in a mortar or coffee grinder.

Add the spice mixture, vinegar and sugar to the saucepan and stir. Place the ketchup over medium heat and simmer for another half hour.

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