In addition to adjika and a variety of pickles, homemade ketchup for the winter can be prepared from tomatoes. It will suit many dishes and will be much tastier than store options. Yes, and more useful, because there will be no preservatives and dyes in it. To prepare home-made ketchup for the winter is quite simple, products for this
it doesn't take too much, so everyone should try. What recipes to start acquaintance with such a dish?
Simple home-made ketchup for the winter
If you don’t like too spicy or spicy sauces, want to prepare a universal preparation or plan to add such ketchup to children's dishes, make the classic version without too much pungency. It will turn out very tasty, because the main thing is this ketchup is homemade. The recipe for the winter, as you can easily store the finished sauce for several months. So, take two kilograms of tomatoes, two teaspoons of salt, eight tablespoons of vegetable oil, two and a half teaspoons of sugar, nine cloves of garlic, one and a half teaspoons of table vinegar, ground pepper. In order to remove peel from tomatoes, scald them with boiling water. Remember to also cut the cuttings. Fry the prepared fruits in a pan in vegetable oil. Once the tomatoes are soft, grind them through a sieve to get rid of the grains. It will turn out delicious tomato paste. Evaporate excess liquid from it to the desired density, then add salt, sugar, vinegar, garlic, minced in a special garlic crusher, and pepper.
Stir everything well, turn off the stove and pour home-made ketchup for the winter on pre-prepared glass jars. Roll up the lids and store in the refrigerator.
Italian homemade ketchup for the winter
This recipe is used for workpieces in Italy. You will need half a liter of water, two kilograms of tomatoes, two medium-sized sweet apples, a pair of hot pepper pods, five tablespoons of granulated sugar, a few peas of pepper, a cinnamon stick, coriander, star anise, salt, and ground pepper. Rinse the tomatoes thoroughly and cut the stems. Without cutting, send to a pot of boiling water. After five minutes, drain the water and grind the fruit into the tomato paste with a sieve. Pour the resulting mass back into the pan, add half a liter of water, spices. Cook for about half an hour, then remove from heat and leave it under the lid overnight. The next day, wash and peel the apples, cut into large slices and send to ketchup. Boil for half an hour, and then remove from the sauce a stick of cinnamon, peas of pepper and an asterisk star anise, remaining
Wipe the mass through a sieve and bring to a boil. After that, your Italian home-made ketchup for the winter is ready to pour it into the cans. Close the lid tightly and store the product.
Hot home ketchup for the winter
Take a kilogram of tomatoes, a kilogram of onions, a couple of kilograms of bell pepper, four pods of hot pepper, two hundred milliliters of vegetable oil, two cups of table vinegar 9%, two cups of granulated sugar, two teaspoons of salt, fourteen cloves of garlic, allspice and black pepper . Grind the washed tomatoes, onions and both types of pepper in a blender, pour into a saucepan and cook for thirty minutes. After half an hour, add oil, pepper, chopped garlic, salt, sugar, boil until the desired density and pour into jars for storage.