Home ketchup from a tomato to cook very simply

Various sauces and gravies bring a certain variety when serving ordinary dishes on a table. But often, in order to save time, many housewives prefer to use ready-made mixtures, for example mayonnaise or ketchup, buying them in the store. But in the summer, especially with a plentiful harvest harvested in the country, you can make from vegetables a delicious natural gravy yourself. Prepare homemade ketchup from tomatoes! The recipe of anyone is based on a long, gradual process of boiling fruits to the desired density. Then the mixture is mixed with various spices to give a special, different taste and flavor.

How to cook homemade ketchup from a tomato in a classic way?

Preparation:

1. The average of 2 pcs. Bulbs peel and finely chop.
2. Fully ripe tomatoes (5-6 kg), wash and divide into roughly equal pieces. Fold them together with onions in a saucepan with a thick bottom and cook for moderate fire for 30-40 minutes.
3. Soften the mass of rubbed through an iron sieve.
4. Then pour tomato-onion juice back, pouring into a pan ½ full glass of sugar, 1 full st. L. Salt, pinch of coriander, 2 tsp. Any (black or red) pepper, 1 full tsp. Mustard, and put on a weak fire. Almost at the end of the preparation pour ½ cup 9% vinegar solution. During cooking, the volume should decrease by one-third of the original, and the color will change to brownish-red.
5. The resulting homemade ketchup from tomato pour over sterilized jars and roll them with iron lids. The next day you can remove the jars for storage in a cool place.

Ketchup from homemade tomato "Chinese"

1,5 kg of ripe (you can even overripe) tomatoes boil, stirring. Wipe the mass first through a colander, then through a sieve to remove seeds, peel and hard veins. In a linen bag, put 0.5 tsp. Dry ground cloves, 2 crushed cloves of garlic and 3 tsp. Cinnamon. Juice together with the seasonings cook on low heat, half covering the lid. When the mixture is slightly thickened, pour 1 incomplete st. L. A large table salt and 2 incomplete glasses of sugar. Remove the bag of spices in 5-10 minutes. Until ready and pour in 1 incomplete glass of 6% vinegar. Such a homemade tomato ketchup can be harvested for the winter or consumed immediately, stored in the refrigerator. When serving, mix the sauce with the prepared mustard.

Can I prepare a thick homemade tomato ketchup in a quick way?

To the consistency of the sauce was not liquid, the composition of the dish introduces a variety of ingredients. At the beginning of cooking, usually add crushed onions, garlic, Bulgarian or bitter pepper, carrots, apples. Then the stewed mixture is wiped and brought to the ready, seasoned with spices. At the end of cooking, you can give a completely new taste to ketchup and a special density if mixed with nuts and pre-fried mushrooms. Before entering the tomato mixture, they must be ground with a blender or meat grinder. Walnuts are also processed. Ketchup is ready after a few minutes of boiling. As a winter conservation, this dish is not prepared. It is used in the refrigerator.