Ketchup at home for the winter: recipes for spicy, spicy, sweet and sour, and even "shitty" tomato sauce

Ketchup is one of the most recognizable sauces in the world. It is added to meat, vegetable dishes, side dishes and snacks. Juicy and flavorful tomato dressing even ordinary rye bread makes it tastier. Prepare ketchup from tomatoes for the winter can be at home, experimenting with tastes.

3 hours
10 servings
Easy to cook

The content of the article

In shops it is difficult to find the perfect ketchup that meets the preferences of gourmets. Some do not like the sour taste, the other - the "chemical" smell of smoke in the "Shashlik" sauce. Refueling with a lot of thickeners, stabilizers, preservatives, too, is difficult to call useful. It's easier to make sauce to your taste, using only proven ingredients and spices.

Useful Ingredients

Not many people think that home dressing for meat not only improves the taste of the dish, but also protects our health, acts as an antidepressant. Tomato acts as an elixir of youth and an anti-cold medication. It is believed that red fruits help to fight the development of cancer. In the ketchup seasonings, spices and vegetables are added, which have a beneficial effect on the body. The table below shows the benefits of traditional vegetable sauce.

Table - Useful properties of ingredients of homemade tomato filling

Ingredients Composition Influence on the body
Tomatoes - Vitamins A, C, PP;
- potassium;
- magnesium;
- phosphorus;
- sodium;
- lycopene;
- Organic and fatty acids
- Normalize the work of the digestive tract;
- improve blood supply;
- increase immunity;
- resist stress, restore strength, relieve fatigue;
- help maintain optimal body weight
Bulb - Vitamin C;
- manganese;
- folic acid;
- quercetin;
- phytoncides;
- essential oils
- Stimulates the production of gastric juice;
- is a preventive against colds;
- promotes the construction of cartilaginous tissues;
- has a diuretic effect
Chile - Vitamins A, C, E, group B;
- potassium;
- Calcium;
- magnesium;
- sodium;
- phosphorus;
- iron;
- manganese;
- fatty acid
- Helps to digest heavy food;
- stimulates blood circulation;
- increases immunity;
- strengthens the hair, nails
Garlic - Vitamins K, PP, C, group B;
- potassium;
- magnesium;
- Chlorine;
- phosphorus;
- iron;
- essential oils
- Reduces cholesterol;
Stimulates digestion;
- prevents the development of pathogenic bacteria and viruses;
- increases endurance, gives cheerfulness
Bulgarian pepper - Vitamins A, PP, C, group B;
- potassium;
- Calcium;
- magnesium;
- phosphorus;
- iron;
- fluorine;
- sodium
- Helps to cope with insomnia and stress;
- favorably affects the nervous system;
Normalizes blood pressure;
Strengthens nails and hair;
- rejuvenates the skin
Black peas - Vitamins C, E, group B;
- iron;
- beta-carotene;
- Calcium;
- essential oils
- Stimulates blood circulation;
- prevents the occurrence of blood clots;
- protects the body against colds, helps fight viruses;
- improves the digestive system
Home ketchup is useful if made from quality ingredients. Buy only fresh fruits without flaws and rot, otherwise the procurement will be spoiled.

Ketchup from tomatoes for the winter: recipes for every taste

Recipes of tomato ketchup for the winter will surprise gourmets with a variety of tastes. To prepare a refueling at home, in addition to fresh vegetables and seasonings, you need to prepare household appliances and utensils:

  • blender, food processor, meat grinder;
  • a saucepan with a thick bottom;
  • deep frying pan or saucepan;
  • sieve;
  • a wooden spatula;
  • glass jars, bottles with lids;
  • clamping key.

Also, care must be taken to sterilize the storage tanks. You can treat the dishes in a saucepan, oven or microwave oven. Filled cans and bottles need not be rolled up with a key, especially if long storage is not expected. It is enough to screw up with metal covers.

Preparation of ketchup for any recipe requires mandatory heat treatment. Fresh cut vegetables stay in shape and look more like a salad, rather than a homogeneous paste. Therefore, without cooking it is impossible to achieve the desired consistency. In addition, processing on fire extends the shelf life of the twist.


. Description . Cook a spicy tomato ketchup for the winter literally in half an hour. The easiest way is to mix tomatoes with fresh chili pods, cook for 20 minutes and pass through a sieve. For a more spicy taste, you can add sweet peas, onions, garlic.

What to prepare:

  • tomatoes - 500 g;
  • chili - two pods;
  • bulb - six pieces;
  • garlic head - one;
  • 9% acetic solution - 60 ml;
  • black peas - 20 pieces;
  • granulated sugar - 130 g.

How to cook

  1. Blanched red fruits, peel, finely chop.
  2. Grind the onion and chili without removing the seeds from the pods.
  3. Mix the prepared ingredients, place the saucepan on the fire.
  4. Boil, reduce heat, wait half an hour.
  5. Add black peas, crushed garlic head, salt, sweeten.
  6. Pour in the vinegar and, stirring, bring the mixture to the desired consistency.
  7. Pour over sterile containers.
  8. Turn over, leave to cool.


. Description . Spicy sauce with garlic and onion slices is prepared very simply. Seasonings are chosen according to individual taste. To refueling turned out sharper, it is recommended to replace the ground black pepper with red, and mustard grains - with powder.

What to prepare:

  • red tomatoes - 5 kg;
  • onion - 2 kg;
  • garlic head - one piece;
  • 9% apple cider vinegar - 175 ml;
  • mustard in beans - one teaspoon;
  • sugar - one and a half cups;
  • salt - 90 g;
  • clove, black ground pepper.

How to cook

  1. Chop the onion, squeeze garlic cloves.
  2. Cut the red fruits into slices.
  3. Cook them in a deep container under the lid, until they become soft.
  4. Wipe through a sieve. Put it on the stove.
  5. Wait for boiling, add onion semicircles and garlic mass.
  6. Leave on a small fire for a quarter of an hour.
  7. Salt, sweeten, pour spices and mustard seeds.
  8. After five minutes, pour in the vinegar solution.
  9. Wait for boiling, leave for five minutes, turn it off.
  10. Pour into prepared banks.
  11. Clot, leave it upside down until it cools.

With horseradish and wine

. Description . Spicy and spicy "winter" dressing is prepared an hour and a half. The recipe includes dry wine and vinegar.

What to prepare:

  • tomatoes - 2 kg;
  • bulb - two pieces;
  • granulated sugar - 100 g;
  • grated horseradish root - to taste;
  • salt - 30 g;
  • ground spices - ginger, black peas, cloves;
  • dry red wine - 30 ml;
  • wine vinegar - 30 ml.

How to cook

  1. Blanched red fruits, peel.
  2. Cut the flesh.
  3. Grind the bulbs, mix with the pulp, leave for 20 minutes on low heat.
  4. Wipe the mixture through a sieve.
  5. Sweeten, salt, pour dry spices, pour in the wine.
  6. After 40 minutes, add horseradish.
  7. After a quarter of an hour, add the vinegar, wait another five minutes.
  8. Pour over sterile jars, roll up.

With onion and coriander

. Description . A beginner who chooses homemade ketchup recipes from tomatoes for the winter, it is recommended to stay on a spicy sauce with onions and bell peppers. Refueling is prepared quickly and easily.

What to prepare:

  • tomatoes - 4 kg;
  • onions - 1 kg;
  • sweet pepper - 1 kg;
  • 3% acetic solution - 100 ml;
  • sugar - half a glass;
  • salt - 30 g;
  • spices - black peas, paprika, coriander.

How to cook

  1. Make tomato juice by letting the fruit through the juicer.
  2. Grind the remaining vegetables in a blender.
  3. Mix juice with mashed potatoes, put on slow fire.
  4. Do not forget to stir, cook for one hour.
  5. Sprinkle the spices, salt, sweeten.
  6. Boil twice (the juice should thicken).
  7. Pour in the vinegar, cook for about five minutes, remove from the plate.
  8. Sterilize the jars or bottles.
  9. Pour, clog, turn containers until cool.
If you can not squeeze juice from fresh tomatoes, use the prepared tomato paste (three liters). The composition of the natural product includes only tomatoes and water.

With plums

. Description . The original tomato sauce for winter is prepared from ripe plum and tomato fruits, burning pods. The taste turns out to be rich and fragrant even without additional spices.

What to prepare:

  • tomatoes - 3 kg;
  • plums - 1,5 kg;
  • bulb - two pieces;
  • Bulgarian pepper - five pieces;
  • chili - two pods;
  • garlic head - one piece;
  • 9% vinegar - 15 ml;
  • sugar - 200 g;
  • salt - two tablespoons;
  • pepper ground, cloves.

How to cook

  1. Largely cut the washed, seed-cleared, stone fruit, chop along with the garlic head in a blender.
  2. Put on a slow fire, cook for two hours, stirring constantly.
  3. Strain through a sieve, cook for another hour.
  4. Sprinkle the spices, sweeten, salt, pour in the vinegar.
  5. Cook half an hour.
  6. Pour over the cans, roll up.

With carrots

. Description . Sweet aromatic sauce is obtained with carrots, herbs, seasonings. For sharpness, you can add fresh or ground chili, ginger, onion head.

What to prepare:

  • tomatoes - 3 kg;
  • Bulgarian pepper - 1 kg;
  • carrots - 500 g;
  • garlic cloves - two or three pieces;
  • 9% acetic solution - 30 ml;
  • sunflower or olive oil - one and a half cups;
  • fresh parsley - a bunch;
  • sugar - one glass;
  • salt - two tablespoons.

How to cook

  1. Blanche the tomatoes, peel.
  2. Slice the slices.
  3. Chop carrots into small pieces.
  4. Cut the pods.
  5. Fold the prepared vegetables in a blender, chop.
  6. Place mashed potatoes in a saucepan, heat, stirring, on low heat until boiling.
  7. Extrude the denticles, chop the parsley, add to the mixture.
  8. Leave to simmer for half an hour.
  9. Salt, sweeten, pour in the oil.
  10. Wait five minutes.
  11. Add the vinegar solution, bring to a boil.
  12. Pour over the cans, cork.

With bell pepper

. Description . Spicy home ketchup with Bulgarian pepper is prepared with different seasonings and herbs: rosemary, basil, oregano. To refuel is sharper, you can add a paprika pod or a bulb.

What to prepare:

  • tomatoes - 2.5 kg;
  • garlic head - one piece;
  • sweet pepper - 500 g;
  • cloves - four buds;
  • cinnamon - half a teaspoon;
  • salt - 15 g;
  • sugar - one glass;
  • 9% vinegar - 180 ml;
  • ground black peas - half a teaspoon.

How to cook

  1. Cut the tomatoes into slices.
  2. Peel the peppers, cut into parts.
  3. Fold the vegetables in a blender, chop, without turning into a puree.
  4. Put on the fire, bring to a boil.
  5. Pass the garlic head through the press.
  6. Add to the mixture, sprinkle sugar, spices, salt.
  7. Cook for two hours on low heat, stir occasionally.
  8. Pour in the vinegar five minutes before it is ready.
  9. Pour over sterile containers, cork, leave until cool.
Bulgarian pepper in combination with apples gives a pleasant sweet and sour taste. Grind in a blender three kilos of tomato, a kilogram of onions and peppers, a half a kilo of apples. Brew along with the spices for half an hour. Before the readiness pour in the vinegar and the dissolved potato starch (a tablespoon for half a cup of water).

With garlic and chili

. Description . The vinegar solution is a natural preservative, but ketchup without vinegar is not stored for long. Extending the lifespan will help chili. It is the hot pepper that protects the billet from the appearance of mold. Further, two more recipes are offered without the addition of an acetic solution.

What to prepare:

  • tomatoes - 1 kg;
  • chili - two pods;
  • garlic clove - one;
  • black pepper - five peas;
  • cloves - five buds;
  • ground nutmeg - half teaspoon;
  • sugar - 20 g;
  • salt - 15 g.

How to cook

  1. Cut the ripe fruit into several lobules.
  2. Put in a saucepan, cook under the lid for seven minutes.
  3. Wipe through a sieve to separate the skins.
  4. Keep on fire with the lid open for about an hour, until the mashed potatoes thicken.
  5. Add sugar, spices, salt.
  6. Press out the denticle.
  7. Leave it for ten minutes.
  8. Pour over sterile jars.

With fresh basil

. Description . One of the elementary recipes of a tomato sauce for the winter. Most of the time it takes cooking - three to four hours. If desired, you can add not only greens, but also dry spices - coriander, paprika, cloves.

What to prepare:

  • tomatoes - 1 kg;
  • garlic cloves - three pieces;
  • fresh basil - a bunch;
  • fresh parsley - a bunch;
  • sugar - 40 g;
  • salt - 10 g.

How to cook

  1. Blanched red fruits, remove the skin.
  2. Cut the flesh.
  3. Chop the greens.
  4. Place tomato slices, greens, garlic teeth in the blender bowl.
  5. Grind until smooth, put into a saucepan.
  6. Salt, sweeten, boil three to four hours to the desired density.
  7. Pour over sterile jars.

Ketchup in a white bowl


. Description . A simple recipe that does not require step-by-step compliance and perform actions. It is enough to prepare a blender or food processor and a suitable pan.

What to prepare:

  • tomatoes - 2 kg;
  • sweet pepper - 500 g;
  • onion - 500 g;
  • olive oil - 200 g;
  • sugar-glass;
  • ground pepper - a tablespoon;
  • mustard powder - a tablespoon;
  • salt.

How to cook

  1. Cut the vegetables into pieces.
  2. Put in a blender, chop.
  3. Transfer to a saucepan, season, salt, sweeten.
  4. Leave on a slow fire for two hours.
  5. Pour over sterile jars.
To ensure that the workpiece does not deteriorate without acetic essence, sterilize the finished containers in a saucepan or in an oven at 120 ° C. For sterilization in a saucepan, lather the bottom with a thick towel folded several times, and from above install the containers. Pour water on the "shoulders", boil for several minutes. In the oven, leave a liter jar for ten minutes.

With celery and ginger

. Description . According to reviews, dressing turns sweet, so it is recommended to reduce the amount of sugar to taste. If desired, you can add more salt and red pepper.

What to prepare:

  • tomatoes - 1 kg;
  • celery - 100 g;
  • bulb - one;
  • Bulgarian pepper - one;
  • ground ginger - a teaspoon;
  • ground cloves - half a teaspoon;
  • sugar - three quarters of a glass;
  • salt - 10 g;
  • 9% vinegar - 15 ml.

How to cook

  1. Cut the vegetables into small pieces.
  2. Place in a deep frying pan or saucepan.
  3. Cook for 30 minutes until soft.
  4. Wash vegetables through a sieve.
  5. Add seasonings, sweeten, salt, pour in the vinegar.
  6. Leave on low heat, wait for about an hour until the dressing becomes dense and dark.

Tomato paste in a bowl

"Real jam"

. Description . The name is given not by chance. Preparing ketchup from tomatoes "Fingers lick" for the winter with the addition of apples and onions. It turns out sour-sweet, moderately salty sauce.

What to prepare:

  • tomatoes - 3 kg;
  • apples - 0.5 kg;
  • garlic teeth - six pieces;
  • bulb - one head;
  • ground black pepper;
  • sugar - 150 g;
  • salt - 30 g;
  • 9% apple cider vinegar - 50 ml.

How to cook

  1. Blanche the juicy fruit, remove the skin.
  2. Grind the pulp in a blender.
  3. Put a pan of tomato sauce on the fire, wait until it boils.
  4. Peel the apples, grind them in a blender.
  5. Add to the pan, mix.
  6. Grind the onion head, pass the teeth through the press.
  7. Add to the total mass, cook until smooth.
  8. Salt, add sugar, seasonings.
  9. Five minutes before the readiness, pour in the vinegar.
  10. Pour over prepared sterile jars or bottles.
  11. Close the lids, leave to cool under the towel in an upside down.
Prepare ketchup from tomatoes and apples and can be made according to another recipe. For 3 kg of tomatoes you need to take 1 kg of apples. Add the garlic head, two tablespoons of mustard powder, a little ground hot pepper to the tomato-apple paste. Pour one glass of sugar and a tablespoon of salt. Boil for half an hour, pour in the vinegar and roll it.

Ketchup in the bank


. Description . A fragrant, spicy, slightly spicy sauce will be an excellent addition to any fresh dish. To make the ketchup a beautiful amber color, it is recommended to use yellow tomatoes.

What to prepare:

  • fleshy tomatoes - 2 kg;
  • bulb - two heads;
  • sweet pepper - two pieces;
  • garlic - five to six teeth;
  • ginger - root 2 cm long;
  • chili - one pod;
  • olive oil - 50 ml;
  • 6% apple cider vinegar - 75 ml;
  • water 250 ml;
  • spices - coriander, oregano, black peas, basil;
  • sugar - five tablespoons;
  • salt - two teaspoons with a slide.

How to cook

  1. Cut out the stems from the tomatoes, cut the fruits into slices.
  2. Large cut bulbs and pods.
  3. In a saucepan with a thick bottom, heat the oil.
  4. Grind garlic, chili, ginger, dry spices.
  5. Pour into a saucepan, fry for half a minute.
  6. Add the large chopped vegetables, mix.
  7. Pour in water, boil for half an hour.
  8. Place the mass in a blender, grind, wipe the paste through a sieve back into the pan.
  9. Sweeten, salt, pour in the vinegar.
  10. Leave on low heat until boiling twice.
  11. Pour over cans or bottles.


. Description . Green and brown tomatoes are also suitable for the preparation of ketchup. An important condition when choosing fruits - seeds should be mature, without bitterness. Green fruits are more acid red, so the vinegar solution is not added to the dressing.

What to prepare:

  • unripe tomatoes - 1 kg;
  • onion head - one;
  • chili - pod;
  • garlic cloves - two pieces;
  • sugar - 40 g;
  • salt - 5 g.

How to cook

  1. Cut the bulb into small pieces.
  2. Slice the green fruit.
  3. Grind the blender or scroll through the meat grinder vegetables.
  4. Put the resulting mashed potatoes in a deep frying pan, put out for about half an hour.
  5. Rub through a sieve and put back into a frying pan.
  6. Chop chili, crush the denticles.
  7. Salt, sweeten, add chili, simmer for an hour.
  8. Add the garlic paste, stir, leave for another five minutes.
  9. The resulting homogeneous mixture is poured into prepared heated cans.
  10. Close the containers, turn them over, wrap them until they cool down.

Ketchup with vegetables


. Description . Traditional "shashlyk" sauce is perfectly combined with meat dishes and fried potatoes.

What to prepare:

  • tomatoes - 2.5 kg;
  • sweet pepper - 1 kg;
  • chili - one pod;
  • garlic - one tooth;
  • mustard powder, ground coriander, dill seeds;
  • ginger - root 3 cm long;
  • sweet peas - five pieces;
  • cardamom - five grains;
  • laurel - two leaves;
  • acetic essence - 5 ml;
  • sugar - half a glass;
  • salt - 10 g;
  • diluted starch - 30 grams per half glass.

How to cook

  1. Finely chop the vegetables.
  2. Place in a deep frying pan, put on a small fire.
  3. Grind the ginger, garlic.
  4. Add spices to taste, salt, sweeten.
  5. Boil an hour, then pass through a sieve.
  6. Put mashed potatoes on a weak fire, cook for another three to four hours until a uniform consistency.
  7. Pour in the vinegar solution and the diluted starch for five minutes until ready to refuel thick.
  8. Pour over the prepared containers.
Many large spices (coriander seeds, carnation buds, black peas, cardamom) are not very pleasant to see in a homogeneous sauce. Therefore, before adding to the total mass, it is recommended to grind the grain with a coffee grinder. You can also tie the spices in a gauze cloth, place in the pasta during cooking, and remove the vinegar before adding the vinegar.

The cook can prepare the author's ketchup at home for the winter. Experiments with seasonings, herbs, spices will open new tastes. For ketchup, ripe juicy tomatoes of any color are suitable. If the mixture is too thick during cooking, add a little warm water. Liquid sauce "thicken" with diluted starch.

Reviews: "We take all the seasonings sparingly"

And we, on the contrary, eat only home ketchup. But my grandmother prepares it for the whole family, because he does not trust the purchased ones. And in general, there are also full of "eeshek", chemistry, additives, preservatives. And in the home only natural products. True, I hear for the first time that ketchup can be cooked with apples ... We, I think, have a more traditional way of cooking. Of course, tomatoes, sugar, black pepper, salt, vinegar, cloves and cinnamon are needed. All seasonings take a little, so that the ketchup does not have a pronounced taste of something one. Tomatoes and onions sliced, stewed in a saucepan of vegetable oil, and when they become completely soft, remove from heat and rub or grind well. Then send back to the pan and bring to a boil. After that add spices, cook for about half an hour and add salt, sugar and vinegar. With them we cook for another 5 minutes. After that, the ketchup is ready, but it is better to let it brew. The next day it will be all the same! Nastya,

Recipe found in one of the forums. Children are very fond of ketchup, and I do not buy it, which is just not a swell in the store. I prepared my own, I got 2 liter bottles. Was eaten in two days. Next year I plan to do a lot.
4,5 kg tomato - through a meat grinder 1 glass of sugar 1 tbsp. l. Salt 1 \ 3 tbsp. 9% vinegar
a few peas of black pepper on the tip of a knife of ground red pepper
All this in a saucepan, cook according to the original recipe 2 hours. I cooked more, I wanted more. Well, in the end, as always, I try ... suddenly the mood has something to add. IrinaA,

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