And they completely forget about delicious recipes homemade ketchup. We are sure that ketchup is on the nearest shelf in your refrigerator along with sour cream and runs out very quickly. This sauce, in different flavor variations, perfectly complements the taste of any, even the simplest food, and makes it bright.

So let's learn how to cook. This will only make it tastier, healthier and healthier. You can also make so much of it that it lasts all winter. After all, homemade ketchup, in addition to all its advantages, is perfectly stored. Here are oursbest ketchup recipes for the winter.

Let's start with the basics. Let's prepare the simplest version, the taste of which can subsequently be improved with additives to taste.

Tomato sauce “Classic”

Take three kilograms of the ripest tomatoes, 6 level tablespoons of sugar, 1 level tablespoon of salt, 5 tablespoons of 6% vinegar, 20 cloves, 25 black peppercorns, 1 clove of garlic, a pinch of cinnamon and Cayega pepper.

Chop the tomatoes into smaller pieces and cook them in a saucepan, without covering with a lid, until a third of the volume is lost. Now add sugar and simmer for 10 minutes, now salt - simmer for 3 minutes. Now it’s the turn of the spices – let them cook again for 10 minutes. Then pass the tomatoes through a sieve and cook all together until boiling. At the end, pour in the vinegar and quickly pour everything into prepared sterilized jars. Roll up the jars in your usual way.

Now let's start experimenting with the taste of our ketchup and find outhow to make tomato ketchupwith additional ingredients.

Here winter recipesfor those who have a craving for something spicy.

photo www.easytastyrecipe.com

1. Ketchup “With a spark”

We need tomatoes again - half a kilo, half a kilo onions, kilogram of sweet pepper of any color, 2 fresh hot peppers, a third of a glass of vegetable oil, 200 ml. vinegar 9%, half a glass of sugar, a teaspoon of salt, 7 cloves of garlic, black and allspice.

Take tomatoes, peppers, onions and grind everything in a blender. Cook the resulting mixture, bring to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally. Chop the garlic and add to the tomato mass along with the remaining ingredients. Cook until it thickens, remembering to stir. Roll into sterilized jars.

Spicy ketchup, and even with vinegar, can affect the stomach. You will have to take care of yourself and limit yourself to such a delicacy. Let's try to cook something like thishomemade tomato ketchupto take care of your health and pamper yourself.

1. Ketchup “Smachny”

It's simple, take 3 kilograms of tomatoes, 10-15 cloves of garlic, a glass of sugar, a tablespoon of salt, 10 sweet peppers, 1-3 pods of hot pepper.

Grind tomatoes and peppers in a blender. Cook with sugar and salt until it starts to boil, and then simmer over low heat for half an hour. When 20 minutes have passed, add finely chopped garlic to the sauce. Finally, seal the ketchup into jars.

Here are a couple of recipesthe best ketchups with the best spices, not spicy.

photo en.petitchef.com

1. Ketchup “Spicy”

Again we take only the most ripe tomatoes– 6.5 kilograms, 2-3 large cloves of garlic, 3-4 medium onions, 450 grams of sugar, 4 tablespoons of salt, cinnamon on the tip of a teaspoon, half a teaspoon of mustard, 6 black and allspice peppers, 6 cloves, 350 ml. vinegar 9%.

Make an X-shaped cut in the tomatoes, boil for 30 seconds, and then remove the skin. Chop, throw into a blender along with onions and garlic, as well as pre-chopped spices. Add 1/3 of the sugar and cook in the pan until the volume is reduced by half. Then add the remaining sugar and cook for another 10-15 minutes. Line of salt and vinegar. Cook again for 10 minutes. Done, you can put it in jars.

1. Ketchup “Spicy No. 2”

We need 5 kilograms of tomatoes, a dozen sweet peppers and onions, two and a half glasses of sugar, two and a half tablespoons of salt, a glass of vinegar 9%, 10 allspice and black peppercorns, 10 cloves, half a teaspoon of cinnamon, chili pepper , ground paprika, ground ginger.

Place the chopped vegetables in a saucepan. Add pepper and cloves. Cook until it boils, reduce heat and continue cooking for 1.5-2 hours. Rub the resulting mixture through a sieve, add salt, sugar, remaining spices and cook again until it thickens. If necessary, add starch diluted in cold water. Turn off the heat, pour in the vinegar, and put the ketchup into jars.

1. Ketchup “Easy as Easy”

We will need 5 kilograms of tomatoes, 1 cup of chopped onions, a glass of sugar, a tablespoon of salt, a glass of 9% vinegar, a teaspoon of black peppercorns, a teaspoon of cloves, half a teaspoon of ground celery seeds, a piece of cinnamon.

We cut the tomatoes, combine with onions, soften under the lid over low heat, three through a sieve. We put it on the stove again. We put all the spices in a bag and put them in the sauce. Let everything cook until the sauce has reduced in volume by half. Add salt, sugar, wait another 5-7 minutes. We take out the spices and put the sauce into jars.

photo pickyourown.org

1. Ketchup "Don't bother"

Chop two kilograms of tomatoes, half a kilogram of sweet peppers, half a kilogram of onions and grind them in a blender. Transfer the resulting mass into a saucepan, add a glass of sugar, 200 ml olive oil, a tablespoon of ground black pepper, a tablespoon of dry mustard and salt to taste. Keep on low heat for 2 hours. Place in sterilized jars.

1. Ketchup “With paprika”

Sliced ​​5 kg. tomatoes, half a kilo of sugar, 3 tablespoons of salt, 2 tablespoons of ground paprika, a teaspoon of khmeli-suneli, a teaspoon of ground allspice, a teaspoon of ground cloves, cook for 30 minutes from the moment of boiling. Pour in a glass of starch previously diluted in cold water and mix thoroughly. Now - a glass apple cider vinegar. We wait for the mixture for 15 minutes, turn off the heat, and roll it into jars.

1. Ketchup “With horseradish”

You need 2 kilograms of tomatoes, 2 large onions, 4 tablespoons of sugar, a tablespoon of salt, one teaspoon each of ground black pepper, ground ginger, ground cloves, two tablespoons each of dry red wine and wine vinegar and one tablespoon of grated horseradish.

Remove the skin from the tomatoes, cut into cubes and chopped onions and cook, stirring, for 20 minutes. Pass through a sieve. Stir in sugar, salt, spices, wine, and leave on low heat for 1 hour, stirring occasionally. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Place hot into sterilized jars.

Usually for the winter we prepare apples, plums, and various berries in the form of compotes and jams. Why not add these ingredients to ketchup too?

photo www.jainrasoi.com

1. Ketchup “With juniper”

Chop 3 kilograms of tomatoes, chop half a kilogram of onions and boil everything together until soft. We wipe through a sieve. 300-400 ml. Heat a little vinegar 9%, add spices and berries, bring to a boil and pour into the sauce. Cook the ketchup until the volume is reduced by a third, add salt, sugar, and mustard. Cook for another 10 minutes and pour into jars.

1. Ketchup "Apple"

Chop 10 tomatoes and simmer covered until soft, then rub through a sieve. Do the same with 4 sweeter apples. Combine tomatoes and apples and cook until thick. Now add a teaspoon of ground black pepper, half a teaspoon of ground cinnamon, a teaspoon of nutmeg, half a teaspoon of salt and a teaspoon of honey. Cook again for 10 minutes. Add 2 tablespoons of 9% vinegar and 3 chopped garlic cloves. Simmer for another 5 minutes and pour into jars.

1. Ketchup “Tomato-plum”

Blanch 2 kilograms of tomatoes and rub through a sieve. Blanch the pitted plums and rub through a sieve. Combine with tomatoes, spices, chopped garlic and cook until the volume is reduced by a third. We close it in jars.

We hope now your most delicious preparations Tomatoes for the winter will include not only canned tomatoes, but also ketchup. Create, be surprised, be surprised!

photo healthyliving.natureloc.com

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If you have made homemade ketchup, you know that low-juice varieties are ideal for this dish. Thanks to this, it takes less time to prepare ketchup, and the resulting product itself is thick: it will ideally complement a meat dish, pasta, and even become a good alternative to tomato paste in preparing home-made dishes. One will help make ketchup even thicker: little secret: adding apples to it. The pectin contained in these fruits will be an excellent thickener. In addition, apples will make the taste of ketchup more intense, more contrasting, and brighter. Make your own tomato and apple ketchup once, and you'll never want to buy store-bought ketchup again!

Cooking time: about 2 hours
Product yield: 800-900 ml

Recipe Ingredients

To make thick homemade ketchup you will need

• 3 kg meaty tomatoes
• 3 apples
• 6 tbsp. tablespoons vegetable oil
• 3 tbsp. tablespoons vinegar (preferably red wine or balsamic)
• 2 teaspoons sugar
• 2 teaspoons salt
• 1 teaspoon black peppercorns
• 1 teaspoon allspice peas
• 1 teaspoon Italian herb mixture
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 10 clove buds
• 3-4 star anise
• 3 cinnamon sticks

How to make tomato-apple ketchup

Wash the tomatoes thoroughly. Tomatoes that are bruised, stale - all fruits of a “non-marketable” type - are perfect for making ketchup. Remove spoiled areas from the tomatoes and cut into arbitrary pieces.

Grind the tomatoes with a blender.

Skip tomato juice through a sieve to remove skins and seeds. If you have a juicer, you can use it - it will independently rid you of everything unnecessary.

Pour the juice into a saucepan and place it on the fire. When the juice begins to boil, skim off any foam that forms.

Wash and cut the apple into pieces about 1-1.5 cm in size, without peeling it or removing the seed pod.

Place apples in boiling juice.

Then add all the dry spices to the ketchup.

Cook the ketchup for an hour and a half. This time is approximate - you need to reduce the sauce to a third of the original volume. You will notice that the sauce has thickened well.

Remove ketchup from heat and strain through a sieve to remove spices, apple skins and seeds.

Return the sauce to the heat, add butter and add the bite. Mix these ingredients thoroughly. Cook the sauce for another 5 minutes.

Pour the ketchup into sterile jars and seal. Cool the sauce by wrapping the jars in a blanket. After cooling, the sauce will thicken a little more.

Store the sauce as you would any other preserved food. In winter, you will definitely be glad that you prepared this wonderful ketchup!

Summer gave us good harvests tomato. Calm comes autumn time, which allows you to prepare savory snacks, seasonings and sauces. Today we are preparing original ketchup with different ingredients. The basis of the recipes will be our favorite tomatoes.

Ketchup is tomato sauce or a seasoning made from fresh tomatoes with the addition (or without the addition) of spices, salt, and sugar. Used with a wide variety of hot and cold dishes: spaghetti, hamburgers, sandwiches, pizza.

Over the past 50 years, it has gained international popularity and recognition. Let us summarize the concept of the word “ketchup” - it is a thick tomato sauce that is used as a seasoning for fish dishes.

Today in the article:

Ketchup for the winter “European style”

Ingredients:

• 1.5 kg - tomatoes
• 2 teaspoons - salt
• 2 tbsp. spoons - vinegar 3%
• 1 teaspoon - mustard
• 1/2 teaspoon - cinnamon
• 1/2 teaspoon ground red pepper
• 2 pcs. - cloves
• Nutmeg - on the tip of a knife

Preparation:

1. Pour boiling water over the tomatoes, remove the skin, cut the pulp into small slices. Add salt, place in an enamel bowl and heat over low heat for 30 minutes.
2. Rub the tomato mass through a metal sieve, combine with vinegar and spices and heat for another 40 minutes without covering.
3. Pour the finished ketchup into sterilized jars and seal with boiled lids.

Ketchup for the winter “A good addition”

Ingredients:

• Tomatoes – 1 kg
• Apples – 500 g
• Sweet pepper - 2 pcs.
• Sugar - 1.5 tbsp. spoons
• Vegetable oil - 1/4 cup
• Vinegar 9% - 1/4 cup
• Salt - 1/2 tbsp. spoons
• Ginger - 1/2 teaspoon
• Black peppercorns - 5 pcs.
• Ground black pepper - 1/4 teaspoon

Preparation:

1. Apples need to be cored, seeds and peeled and the pulp chopped.
2. Wash the sweet peppers, remove the stems and seeds, and finely chop the pulp.
3. Chop the tomatoes too and combine with pepper, apples, vegetable oil, salt, and sugar. Mix everything and simmer over medium heat for 15 minutes.
4. Grind the ginger into powder and add along with other seasonings to the prepared mass. Heat the resulting mass for another 3 minutes and immediately pour it into sterilized half-liter jars.
5. Pasteurize for 30 minutes at 85 degrees C, then roll up and cool, turning upside down.

Delicious tomato ketchup for the winter “Bulgarian style”

Ingredients:

• 1 kg - tomatoes
• 500 g - sweet pepper
• 1/4 cup - vegetable oil
• 5 cloves - garlic
• 2 pcs. - bay leaf
• Parsley and dill, salt, pepper

Preparation:

1. The garlic needs to be crushed.
2. Pour boiling water over the tomatoes, remove the skin and pass the pulp through a meat grinder.
3. Remove the seeds and stalks from the pepper and cut the pulp into small pieces.
4. Combine tomatoes with pepper. Add garlic vegetable oil, bay leaf, salt, pepper and let it boil, reduce heat and cook for 1 hour with constant stirring.
5. Wash the greens, chop them, add to ketchup - bring it to a boil again and pour into jars. Store in the refrigerator.

Ketchup for the winter “Optimal taste” - with tomatoes and onions

Ketchup with tomatoes and onions

Ingredients:

• 5 kg - tomatoes
• 1 cup - chopped onion
• 1 glass - sugar
• 1/2 cup - sugar
• 1/2 cup - salt
• 1 glass - vinegar 9%
• 1 teaspoon each: black pepper, cloves, mustard seed, piece of cinnamon, 1/2 teaspoon celery seeds

Preparation:

1. Wash the tomatoes.
2. Cut the onion into half rings.
3. Combine tomatoes and onions and steam together. Rub it all through a sieve.
4. Boil the resulting mixture by half. Place the spices in a bag and lower them into the boiling mixture. Add salt, sugar, vinegar and cook for another 7 minutes.
5. Remove the spices and pour the prepared ketchup into bottles and seal.

Ketchup for the winter from green tomatoes

Preparing the recipe:

1. Wash and cut into pieces: 1.4 kg of green tomatoes and 500 g of apples.
2. Cut 2 small onions into slices.
3. Combine chopped green tomatoes and onions. We boil everything. We rub the resulting mixture through a sieve. Thicken the resulting puree to a creamy consistency.
4. We make a vinegar marinade with spices: 1 glass of 8% vinegar with the addition of 1 teaspoon of pepper. unground mustard and allspice and 1.5 tbsp. spoons of salt - heat to a boil and leave for 2 hours.
5. Then strain the vinegar marinade and pour it into the condensed puree. Cook the resulting mixture again a little and fill it into preheated 1 liter jars while hot.
6. We sterilize the sealed jars at 90 degrees C - 45 minutes.

Meet 100% natural product It's almost impossible now. Whatever the manufacturers write on the label, the product will contain added preservatives, dyes, thickeners and flavor enhancers.

Making preparations with your own hands from simple and affordable products is a guarantee of quality, taste and 100% naturalness of the products. For example, ketchup. Well, who doesn’t love him?!

Homemade ketchups are healthy and incredibly tasty. But they also have one serious drawback - they are eaten very quickly, so if you decide to prepare ketchup for the winter, you won’t be able to get by with two or three jars. How to prepare homemade ketchup for the winter, homemade ketchup recipes, read on.

Homemade KETCHUP - preparation for the winter or Homemade ketchup recipes

Ketchup is by far the most popular and... delicious sauce. Not a single kebabs or sausages would be complete without ketchup. Ketchup is used to flavor pasta, French fries, cutlets, fried eggs and pizza.

My child hates buckwheat, but after generously pouring ketchup on it, he silently wields the spoon.

Wonderful sauce! Well, how can you not cook it? Moreover, during the season fresh tomatoes making ketchup turns into producing natural homemade sauce for the whole family.

The main thing is to have the right one the right recipe and things will go great.

So, let's start with the preparations.

Homemade ketchup "Lecho" - for pasta or meat

Ingredients:

• 3.5 kg tomatoes
• 1 kg red bell pepper
• 3 pcs. onions
• 5 tooth garlic
• 0.5 tbsp. Sahara
• 1 tbsp. l. salt
• 0.5 tbsp. 9% vinegar
• bay leaf
• dried basil
• spices to taste

Cooking method:

1. Wash the vegetables, peel and cut into large pieces. Place in a saucepan or roasting pan, add spices.
2. As soon as the vegetables give juice, put the pan on low heat and simmer for 1-1.5 hours.
3. Grind the stewed vegetables in a blender and rub through a sieve.
4. Add sugar, salt, vinegar and basil. Simmer the ketchup over low heat for 15 minutes, then add the bay leaf and simmer the ketchup to the desired thickness.
5. Pour hot ketchup into dry, sterilized jars and roll up. Store in a cool place.

Tomato ketchup “Classic”

Ingredients:

• 3 kg tomatoes
• 0.5 tbsp. Sahara
• 1 tbsp. l. salt
• 100 ml 6% vinegar
• 15 pcs. carnations
• 20 pcs. peppercorns
• 2 teeth garlic
• cinnamon on the tip of a knife
• a pinch of red hot pepper

Cooking method:

1. Cut the tomatoes into pieces and pass through a meat grinder. Pour into a saucepan and place on low heat. Boil the tomato mass by half.
2. Add sugar and salt, simmer for 15 minutes.
3. Mix spices in a bowl and add to ketchup.
4. Cook for another 15 minutes. Then rub the ketchup through a sieve, pour it back into the pan and bring to a boil. Add vinegar at the end. Place the prepared ketchup into jars and roll up.

Spicy tomato ketchup - for fatty meat or barbecue

Ingredients:

• 3 kg tomatoes
• 0.5 kg onions
• 1.5 tbsp. Sahara
• 2 tbsp. l. dry mustard
• 1 tbsp. 9% vinegar
• bay leaf
• black peppercorns
• juniper berries
• salt to taste

Cooking method:

1. Chop the tomatoes and onions, boil over low heat and pass through a meat grinder. If there are seeds left in the tomato mass, it is better to rub them through a sieve.
2. Heat the vinegar, add spices and boil. Cool the marinade and add to the tomato mixture.
3. Put on fire and reduce by half. Season with sugar, salt and mustard. Simmer the ketchup for about 15 minutes, stirring constantly.
4. Pour into sterilized jars and seal. Homemade ketchup for the winter is ready!

Anyone who has already tried homemade ketchup will agree with me - this is the most delicious sauce! Hurry up to make homemade ketchup for the winter! You will be very happy in winter!

Bon appetit! I look forward to your reviews and recipes.

Good luck and health to you!

Always yours Alena Tereshina.

Ketchup is the most popular tomato sauce that can complement many dishes. Pizza, spaghetti and various types meat. True connoisseurs of ketchup use it with literally everything.

The ketchup offered by supermarkets is increasingly looking like tomato paste with water and starch. This should motivate you to take action - make real homemade ketchup. It is not only tasty, but also healthy, since everything natural ingredients.

The article presents classic, original and quick recipes this sauce. This news will please those who were worried that home cooking ketchup is certainly difficult.

Useful notes

Ingredient Tips:

• The taste of ketchup should be adjusted at your discretion by changing the content of salt, sugar and vinegar;
• If desired, you can use any type of vinegar - table, wine, apple or balsamic;
• For ketchup choose meaty varieties tomatoes that have little watery core. But empty and hard varieties are also not suitable.

Attention! Should not be used for cooking aluminum pans due to the nature of this metal. The acid in tomatoes reacts with aluminum, making the dish potentially hazardous to health. You should not cook sour or spicy dishes in such a container, or store food. Choose pots made of stainless steel, enameled, coated cast iron or glass.

Tomato ketchup for the winter “Classic”

This is a simple universal recipe that can be supplemented with any spices if desired.

• Ripe tomatoes - 3−4 kg;
• Sugar. sand - 2/3 cup;
• Salt - 1 tbsp. l;
• Apple cider vinegar (6%) - 5−6 tbsp. l.;
• Cinnamon and black pepper (ground) - ¼ tsp.

Idea! To avoid rubbing tomatoes through a sieve, you should first pour boiling water over the tomatoes, dip in cold water and remove the skin. Remove seeds from tomatoes cut in half. The liquid with seeds should be freed from seeds using a sieve, and the pulp should be crushed with a blender.

Recipe step by step

How to prepare “classic” ketchup for the winter:

1. Cut the tomatoes into cubes and simmer in a thick-walled saucepan until the contents are boiled by a third;
2. Add granulated sugar and salt according to the recipe, mix well and let simmer for another five minutes;
3. Rub the tomato mixture through a medium sieve;
4. Add spices to the tomato puree and simmer for another 10 minutes;
5. Add vinegar, bring to a boil and roll up in sterile jars.

Based on this basic option, you can prepare any fancy tomato sauce. You just need to enter proprietary supplements.

Thick winter ketchup sauce made from tomatoes and apples

One of the most valuable qualities of ketchup is its thickness, which is very difficult to achieve. Boiling may take two to three hours, and the mass will still be liquid. Factory-made ketchup is prepared more simply - starch is added and a thick sauce is ready.

But housewives have a secret ingredient - apples rich in pectin. Pectin is an excellent thickener and is sold separately in bags under names like “Jam”, “Jemka”...etc. But even better add apples to ketchup, which not only make the sauce thick, but also add their own special taste and aroma.

Among other things, apples allow you to reduce the amount of vinegar because they contain natural acid.

Recipe step by step

How to make homemade tomato-apple ketchup:

Original tomato-plum ketchup for the winter

Plum can add unusual notes to the sauce and pleasant sweetness. You can use any plums - each variety is good in its own way for such purposes.

In this recipe, you can leave the plums without chopping them in a blender - the sweet pieces of the delicate fruit will be very useful in the sauce.

• Tomatoes - 2 kg;
• Plums - 0.5 kg;
• Onions - 0.3 kg;
• Salt - 1 tbsp. l.;
• Sugar - ½ cup;
• Vinegar - ½ cup;
• Paprika;
• Carnation;
• Hot red pepper.

The amount of sugar will largely depend on the sweetness of the plums - the sweeter they are, the less you need.

Recipe step by step

How to make ketchup from tomatoes and plums:

The recipe is quite quick, healthy and very tasty. It is suitable for those who want to prepare an unusual homemade sauce for chicken.

Very quick ketchup for the winter without starch

Besides starch, there are other ways to make quick ketchup. One such method is described in this recipe.

• Tomatoes - 4 kg;
• Salt - 1 tbsp. l.;
• Granulated sugar - 2/3 cup;
• Vinegar (9%) - 4 tbsp. l.;
• Cinnamon, paprika, black pepper, ginger, nutmeg - ¼ tsp each.

Recipe step by step

How to quickly make ketchup without starch:

Ketchup from tomatoes and bell peppers for the winter

Sweet pepper has great taste and will help improve the consistency of the sauce. The more pepper, the thicker the ketchup will be.

This is exactly the amount of bell pepper that guarantees a thick and tasty sauce.

Recipe step by step

How to make ketchup with bell pepper:

If desired, omit the garlic or replace it with onion.

Tomato ketchup with starch in a slow cooker

To make truly thick ketchup, you need to use starch. Such option will do for sauce for pizza, pasta, etc.

• Ripe tomatoes - 5 kg;
• Onion - 0.4 kg;
• Salt - 1 tbsp. l.;
• Granulated sugar - ¾ cup;
• Apple cider vinegar - 4 tbsp. l.;
• Potato starch - 3 tbsp. l.;
• Ground black pepper - ¼ tsp.

The recipe can be supplemented with garlic or done without it.

How to make ketchup in a slow cooker:

Tkemali sauce from plums for the winter

There are many variations on the “tkemali” theme, but its basis is plums. Original recipe implies the same variety of plums “tkemali”, but it is replaced with sloe, cherry plum and any sweet-sour or sour elastic plum. If there is yellow cherry plum, the sauce will be even more exotic.

If the plums used are very sour, then the amount of sugar should be doubled.

Recipe step by step

How to cook tkemali:

Attention! Plum puree tends to burn, so it is advisable to cook tkemali in a stainless steel pan. You should also constantly stir the mass with a wooden spatula, touching the very bottom.

Express recipe for tomato paste ketchup

This kind of ketchup is prepared in just 20 minutes. For this purpose, it is worth purchasing the best tomato paste.

This option is great for fresh consumption.

How to cook express ketchup from tomato paste:

1. Finely chop the onion and sauté until golden brown;
2. Add tomato paste to the onion and stir;
3. Add water little by little, bringing to the desired consistency;
4. Add salt, sugar and dry spices;
5. After boiling, add finely chopped garlic and herbs, and add vinegar.
6. After a couple of minutes of boiling, turn off.

This option is suitable if you want homemade sauce, but don’t have it in your winter preparations.

Use the given recipes as a basis for preparations, adjusting the amount of ingredients to taste. You can also enter your amendments, adding unusual seasonings such as juniper berries or rosemary. If you use tomato paste with a small amount of water instead of tomatoes, the ketchup will be ready in 15 minutes. This option is used if you don’t have ketchup prepared for the winter on hand.