Homemade ketchup: tasty and healthy

Summer is coming, the summer season. Very soon, the first greens will appear on the beds, apple trees will bloom. A little later I'll go berries. And towards the end of summer, the beds will turn red from ripe tomatoes. Tomatoes are a favorite vegetable for Russians to harvest for the winter. This article will tell you how to make homemade ketchup, which has a great variety of uses.

Tomato ketchup recipe

Ketchup is one of the simplest, but very tasty and multifunctional dishes. Even the most novice culinary specialist will cope with its preparation. You can use ready-made ketchup:

• fresh in summer;
• twist into jars for the winter;
• to water ready barbecue;
• use for dressing cabbage soup or gravy;
• use as a basis for preparations for the winter.

Cooking homemade tomato ketchup is simply disgraceful:

• ripe tomatoes 1 kg;
• salt;
• sugar;
• spices and seasonings;
• onions 300 g;
• bulgarian pepper 300 g;
• garlic 1 large head;
• horseradish.

It is not necessary to add onions, peppers, etc. to the dish, the ketchup will turn out to be delicious. But with vegetables it is better.

Some housewives cook ketchup with meat broth. Provided that it will be consumed immediately, and not poured into jars for the winter.

How to make ketchup:

1. Wash the tomatoes. If you wish, you can remove the skin, so the dish will be softer. This can be done in 2 ways:
   • Cut the skin and place the vegetable in boiling water for just a couple of seconds. After that, the skin is easily removed.
   • Cut the tomatoes into halves and boil until tender. Next, remember the vegetables with the mashed potato pusher. The skins will separate from the pulp and you can safely catch them.
2. Prepare the rest of the vegetables. Peel, cut into slices. If desired, the rest of the vegetables can be fried in a pan.
3. Place ready-made vegetables in a saucepan, cover with water and put on fire. Bring to a boil and simmer for 15 minutes over low heat.
4. Add salt, sugar, seasonings and garlic to the prepared vegetable mixture. Stir well. Puree with a blender. The result is "live" ketchup, such a tomato can be found in a snack hrenoder.
5. If you prefer to roll the dish into jars, then add vinegar and pour hot into prepared containers. Close with tin lids.

Some housewives prefer to cook ready-made puree. What is better and tastier? You decide.

Tomato paste ketchup recipe

If the season of tomatoes has not yet arrived, and you want your ketchup as you want, you can try the next option. Homemade tomato paste ketchup is also easy to make and delicious. The main condition is to use high-quality paste.

Ingredient List:

• tomato paste 400 g;
• water, steam glasses;
• salt;
• sugar;
• garlic a couple of cloves;
• fresh herbs;
• spices and seasonings;
• table vinegar.

The process of making tomato paste ketchup is as follows:

1. Place the paste in a heavy-walled saucepan.
2. Add water.
3. Wash, chop herbs and garlic.
4. Add sugar, salt and seasoning to the paste.
5. Put on fire. Bring to a boil.
6. Add herbs and garlic.
7. Simmer for another 10 minutes, stirring constantly.
8. If you plan to harvest ketchup for the winter, then add vinegar. At the rate of 9% a couple of tablespoons per 1 kg of ketchup or 1 tsp. 70%.
9. Arrange in pre-prepared containers. Close with an iron cover if necessary.
10. Store ready-made ketchup in a cool room.

Homemade ketchup: video

We invite you to familiarize yourself with a detailed video on manufacturing Recipe for tomato ketchup Ketchup is one of the simplest, but very tasty and multifunctional dishes. Even the most novice culinary specialist will cope with its preparation. You can use ready-made ketchup: fresh in summer; twist into jars for the winter; watering the finished kebab; use for dressing cabbage soup or gravy; use as a basis for preparations for the winter. Cooking homemade tomato ketchup is simply disgraceful: ripe tomatoes 1 kg; salt; sugar; spices and seasonings; onions 300 g; bulgarian pepper 300 g; garlic 1 large head; horseradish. It is not necessary to add onions, peppers, etc. to the dish, the ketchup will turn out to be delicious. But with vegetables it is better. Some housewives cook ketchup with meat broth. Provided that it will be consumed immediately, and not poured into jars for the winter. How to cook ketchup: Wash the tomatoes. If you wish, you can remove the skin, so the dish will be softer. This can be done in 2 ways: Cut the skin and place the vegetable in boiling water for just a couple of seconds. After that, the skin can be easily removed. Cut the tomatoes into halves and boil until tender. Next, remember the vegetables with the mashed potato pusher. The skins will separate from the pulp and you can safely catch them. Prepare the rest of the vegetables. Peel, cut into slices. If desired, the rest of the vegetables can be fried in a pan. Put the prepared vegetables in a saucepan, cover with water and put on fire. Bring to a boil and simmer for another 15 minutes. Add salt, sugar, seasonings and garlic to the prepared vegetable mixture. Stir well. Puree with a blender. The result is "live" ketchup, such a tomato can be found in the hrenoder snack. If you prefer to twist the dish into jars, then add vinegar and pour hot into prepared containers. Close with tin lids. Some housewives prefer to cook ready-made puree. What is better and tastier? You decide. Recipe for ketchup from tomato paste If the season of tomatoes has not yet arrived, and you want your ketchup as you want, you can try the following option. Homemade tomato paste ketchup is also easy to make and delicious. The main condition is to use high-quality paste. List of ingredients: tomato paste 400 g; water, steam glasses; salt; sugar; garlic a couple of cloves; fresh herbs; spices and seasonings; table vinegar. The process of making tomato paste ketchup is as follows: Put the paste in a saucepan with thick walls. Add water. Wash, chop herbs and garlic. Add sugar, salt and seasoning to the paste. Put on fire. Bring to a boil. Add herbs and garlic. Simmer for another 10 minutes, stirring constantly. If you plan to harvest ketchup for the winter, then add vinegar. At the rate of 9% a couple of tablespoons per 1 kg of ketchup or 1 tsp. 70%. Arrange in pre-prepared containers. Close with an iron cover if necessary. Store ready-made ketchup in a cool room. Homemade ketchup video We invite you to familiarize yourself with a detailed video on making ketchup at home. "target =" _blank "> ketchup at home.