Homemade ketchup: tasty and healthy

Summer is approaching, the summer season. Very soon the first greenery will appear in the beds and the apple trees will bloom. A little later I'll go get some berries. And towards the end of summer, the beds will turn red from ripe tomatoes. Tomatoes are a favorite vegetable for Russians to prepare 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 cook can handle its preparation. You can use ready-made ketchup:

• fresh in summer;
• wrap in jars for the winter;
• water ready kebab;
• use for dressing cabbage soup or gravy;
• use as a basis for preparations for the winter.

Making homemade tomato ketchup is incredibly easy:

• ripe tomatoes 1 kg;
• salt;
• sugar;
• spices and seasonings;
• onion 300 g;
• bell 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 delicious. But it's better with vegetables.

Some housewives prepare ketchup with meat broth. Provided that it is consumed immediately and not put into jars for the winter.

How to prepare ketchup:

1. Wash the tomatoes. If desired, you can remove the skin, this will make the dish more tender. You can do this in 2 ways:
   • Cut the skin and place the vegetable in boiling water for just a couple of seconds. After this, the skin will be easily removed.
   • Cut the tomatoes into halves and boil until tender. Then mash the vegetables into mashed potatoes. The skins will separate from the pulp and can be safely caught.
2. Prepare the remaining vegetables. Peel and cut into pieces. If desired, the remaining vegetables can be fried in a frying pan.
3. Place the prepared vegetables in a saucepan, add water and place on the fire. Bring to a boil and cook for another 15 minutes over low heat.
4. Add salt, sugar, seasonings and garlic to the prepared vegetable mixture. Stir well. Puree using a blender. The result is “live” ketchup, the kind of tomato you can find in a snack hrenoder.
5. If you prefer to wrap the dish in jars, then add vinegar and pour hot into prepared containers. Cover with tin lids.

Some housewives prefer to cook ready-made puree. Which is better and tastier? It's up to you to decide.

Tomato paste ketchup recipe

If the tomato season has not yet arrived, but you really want your own ketchup, 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 a couple of glasses;
• salt;
• sugar;
• a couple of cloves of garlic;
• fresh herbs;
• spices and seasonings;
• table vinegar.

The process of making ketchup from tomato paste is as follows:

1. Place the pasta in a saucepan with thick walls.
2. Add water.
3. Wash and chop the herbs and garlic.
4. Add sugar, salt and seasonings to the paste.
5. Put it on fire. Bring to a boil.
6. Add herbs and garlic.
7. Simmer for another 10 minutes, stirring continuously.
8. If you plan to prepare 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. Place into prepared containers. If necessary, cover with an iron lid.
10. Store prepared ketchup strictly in a cool place.

Homemade ketchup: video

We invite you to watch 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 cook can handle its preparation. You can use ready-made ketchup: fresh in summer; wrap in jars for the winter; water the finished kebab; use for dressing cabbage soup or gravy; use as a basis for preparations for the winter. Making homemade tomato ketchup is incredibly simple: ripe tomatoes 1 kg; salt; sugar; spices and seasonings; onion 300 g; bell 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 delicious. But it's better with vegetables. Some housewives prepare ketchup with meat broth. Provided that it is consumed immediately and not put into jars for the winter. How to prepare ketchup: Wash the tomatoes. If desired, you can remove the skin, this will make the dish more tender. This can be done in 2 ways: Cut the skin and place the vegetable in boiling water for just a couple of seconds. After this, the skin will be easily removed. Cut the tomatoes into halves and boil until tender. Then mash the vegetables into mashed potatoes. The skins will separate from the pulp and can be safely caught. Prepare the remaining vegetables. Peel and cut into pieces. If desired, the remaining vegetables can be fried in a frying pan. Place the prepared vegetables in a saucepan, add water and put on fire. Bring to a boil and cook for another 15 minutes over low heat. Add salt, sugar, seasonings and garlic to the prepared vegetable mixture. Stir well. Puree using a blender. The result is “live” ketchup, the kind of tomato you can find in the horseradish appetizer. If you prefer to wrap the dish in jars, then add vinegar and pour hot into prepared containers. Cover with tin lids. Some housewives prefer to cook ready-made puree. Which is better and tastier? It's up to you to decide. Recipe for tomato paste ketchup If the tomato season has not yet arrived, but you crave your own ketchup, 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 a couple of glasses; salt; sugar; a couple of cloves of garlic; fresh herbs; spices and seasonings; table vinegar. The process of making ketchup from tomato paste is as follows: Place the paste in a pan with thick walls. Add water. Wash and chop the herbs and garlic. Add sugar, salt and seasonings to the paste. Put it on fire. Bring to a boil. Add herbs and garlic. Simmer for another 10 minutes, stirring constantly. If you plan to prepare 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%. Place into prepared containers. If necessary, cover with an iron lid. Store prepared ketchup strictly in a cool place. Homemade ketchup video We invite you to watch a detailed video on making ketchup at home. " target="_blank"> ketchup at home.