Tomato ketchup is to die for

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make finger-licking homemade ketchup for the winter from tomatoes? Prepare the necessary ingredients. Take fresh ripe tomatoes (it’s better to take fleshy varieties, they will have to be boiled less; I have a variety called “pickling tomatoes” in the supermarket). If desired, you can add garlic.

2. STEP 2

   

   Rinse the tomatoes well under the tap and be sure to dry them completely, let the water drain completely, or pat them dry with a towel. Then chop the tomatoes with a knife and place in a saucepan. How to choose a suitable pan, read the article, the link is at the end of this recipe.

3. STEP 3

   

   Peel the onion, rinse and dry with a paper towel. Dice the onion and add to the tomatoes. If you can’t imagine ketchup without garlic, then it should also be added at this moment, having previously been peeled and chopped.

4. STEP 4

   

   Place the mixture on the stove and cook over medium heat until the vegetables soften.

5. STEP 5

   

   In the modern version, you can simply beat the boiled tomato mass with an immersion blender, which is what I did - it’s easier and faster. In the Soviet recipe, the mass had to be rubbed through a sieve - but the result was worth it: the ketchup was not only aromatic, but also very delicate in consistency.

6. STEP 6

   

   Next comes another half-forgotten operation - all the spices, the most important of which is celery seed (you can do without it, but if you have celery seeds, add them without hesitation - the aroma will be excellent!), so, place all the spices in a gauze bag bag, tie it tightly with thread and place it in the boiling sauce. Cook together with the spices for 20-30 minutes over moderate heat, stirring occasionally so that the spices have time to release their aroma.

7. STEP 7

   

   Then fish out the bag and throw it away, and pour the boiling ketchup into sterile jars and immediately roll it up and send it “under your fur coat.” In this case, I had to boil the jars along with the lids due to the general design. You can sterilize jars in the microwave, steam or oven. Choose the most convenient and proven method. You will find a lot of useful information about preparations in the article, which is at the end of this recipe. Bon appetit!

Comments on the recipe

kateC

08.10.2023

4.7

Thanks for the idea! I found another recipe. Instead of fresh tomatoes, tomato paste, I think you’ll get delicious homemade ketchup.

Natalia M

08.10.2023

4.8

I made finger-licking ketchup for the winter from tomatoes. We love homemade sauces, they are natural and the taste can be adjusted based on your preferences. For cooking, I chopped the tomatoes and onions quite coarsely, but then still grind them through a sieve. The main thing is to boil the vegetables well. It is better to wipe with a large wooden spoon. For spices, I have mustard seeds, cloves, black and allspice. We don't like cinnamon, so I didn't add it. Although lovers of this combination will like the taste. I ran out of gauze, so I tied it all up in a clean cotton cloth. I boiled the ketchup to the thickness I needed. I added salt and sugar at the end, tasting it. More sugar was needed because the tomatoes turned out to be sour. To make it smoother, beat the ketchup with an immersion blender at the end. I liked that vinegar is not used here, which means children can also have this delicious ketchup.

TariTori

08.10.2023

4.5

Delicious, finger-licking tomato ketchup for the winter - a hundred times better than the store-bought version! I made ketchup myself - it’s not difficult, it doesn’t take much time, and it doesn’t require a lot of effort. I don’t want to buy tomato sauce at the store; homemade is tastier and safer. Thank you very much for the recipe!