Homemade simple tomato ketchup

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make tomato ketchup for the winter? Prepare the necessary products according to the list. Vegetables that are not in the best presentation may well be suitable for this recipe: bruised tomatoes, small peppers. The main thing is that the vegetables are not old, limp, sour, or emit an unpleasant odor. There will be no problems with everything else. And if they do appear, they will go away during the cooking process.

2. STEP 2

   

   Wash all vegetables thoroughly under running water. Remove the skin from the onion and wash it. If necessary, clean the vegetables, removing spoiled parts. There is no need to wipe the vegetables with anything - we will cook them anyway. The color of the bell pepper does not matter; you can choose it based on taste and juiciness. Red, green, and yellow peppers will work. If you wish, you can supplement the composition with capsicum, it will add piquancy to the future ketchup.

3. STEP 3

   

   To cook a large number of vegetables, use a wide and deep pan. Cut the tomatoes, bell peppers and onions into large pieces, or into quarters. Remove seeds and stems from peppers. Remove the “butts” from the tomatoes and onions.

4. STEP 4

   

   Place the chopped vegetables in a saucepan and cover with water. Pour in enough water to completely cover the vegetables.

5. STEP 5

   

   Turn the stove to low heat and start cooking the vegetables until they are tender. The tomatoes should burst, the peppers may spread, and the onions too. It's not scary.

6. STEP 6

   

   When the vegetables reach the desired condition and boil well, grind them to remove the skins and tomato seeds. How do you know if the vegetables are ready for mashing? If you see that the contents of the pan look more like porridge, then it’s time. First, strain the vegetables through a regular colander.

7. STEP 7

   

   Then take a sieve. The finer the sieve, the better and more delicate in texture your ketchup will turn out. If you are not satisfied with the consistency of the ketchup, you can process it with a blender until it becomes pureed.

8. STEP 8

   

   Place the vegetable mixture back into the pan, place on the stove and simmer over low heat until desired consistency is achieved. This procedure took me about two hours. It may take you more or less. Stir the mixture periodically. Towards the end of cooking, salt the vegetables, add sugar and dry spices to taste. Try it and report what you think is necessary. Let the mixture sit on the heat for another 10 minutes. Pour vinegar into ketchup, stir and immediately remove from heat.

9. STEP 9

   

   Sterilize glass jars in any way convenient for you: steamed, in the oven or in the microwave. I did this in the oven. For jars with a volume of one liter or less, 10 minutes of heat treatment at a stable temperature of 120-150 degrees is enough. The jars need to be placed in an already preheated oven and the time counted from there.

10. STEP 10

    

    Boil metal lids in water for 10-15 minutes. Keep them in boiling water for at least 10 minutes, this is important.

11. STEP 11

    

    Pour hot ketchup into prepared glass jars and seal immediately. Turn the jars upside down, cover with a warm blanket and leave until completely cool. I rolled up not only jars, but also small bottles, which are easier to use for serving.

12. STEP 12

    

    Store homemade tomato ketchup in a dry, dark, cool place out of direct sunlight.

Comments on the recipe

Natalia M

20.10.2023

4.8

Every year I prepare ketchup for the winter. My family eats everything with sauces. This time I varied it a little thanks to this recipe. My tomatoes were large, meaty, juicy, and just right. I added a couple of apples myself for more thickness. After cooking, I caught the peppercorns and didn’t add them to the jars so as not to get them on the teeth) And I added a full glass of sugar, we like it sweeter. The wiping process is labor-intensive, of course. But the ketchup turns out homogeneous. Everyone loved the sauce! It turned out thick and tender. The taste is spicy-sweet, very appetizing. Suitable for almost any dish, especially meat and pasta. Thanks for the recipe!

♥ ♥Irina

20.10.2023

5

Homemade tomato ketchup is much healthier than store-bought one!!! Thank you!

Valeria

20.10.2023

4.7

I agree, much more useful!

Ira

20.10.2023

4.9

Valeria, homemade ketchup, how great! Undoubtedly, a very necessary element in the refrigerator. For meat, for potatoes, for pasta and just spread on bread. True, you don’t need to get too carried away. But still, it’s delicious and you can indulge in it!

Ira

20.10.2023

5

Anait, thank you very much for the step-by-step instructions, now it’s very clear how to transform these products into ketchup!

Irisha

20.10.2023

4.8

A couple of days ago I made a similar ketchup, it turned out very tasty and tender. I also added dried herbs, coriander, garlic and chili pepper to the ketchup. It turned out to be a very fragrant ketchup

Anahit

20.10.2023

4.7

The cinnamon in this recipe alarmed me, but it was precisely this that gave it a great similarity with factory-made ketchup, which our people love very much. And then everything is natural. Thanks to Valeria for the delicious recipe. I still want to repent, I added a teaspoon of starch at the end for greater homogeneity and viscosity and I didn’t regret it. Ira, thank you for your attention, I’ll be glad if Irish’s pictures come in handy when cooking , like you, I’m a fan of tomatoes, so I cook with or without garlic, with herbs and vinegar - I cook with just about anything.