How to make a delicious homemade ketchup from a tomato for the winter?

Homemade ketchup from a tomato for the winter is done quickly and fairly easily. Such a winter blank is ideal for second courses, and very often it is used during cooking goulash or ordinary gravy.

Delicious homemade preparations: ketchup from tomato and apple

Necessary ingredients:

• Red color Bulgarian sweet pepper - 4 pcs .;
• Tomato ripe large - 1.7-2 kg (at personal discretion);
• Apples "Antonovka" - 2 pcs .;
• Bulbs large bulb - 2 heads;
• Cloves dried fragrant - 5 pcs .;
• Cinnamon ground - 1/3 spoons;
• Sand sugar - 110 g;
• Salt shallow - 1 large spoon;
• Hot red pepper - 1 pc .;
• Vinegar 9% - 70 ml;
• Black pepper powder - 1 dessert spoon.

Correct selection of components

Home ketchup from a tomato for the winter will turn out fragrant and tasty only in the event that for such sauce to use ripe and fresh vegetables. That is why the presented blank is best done in the autumn season, when all necessary components ripen in the beds.

Vegetable processing for sauce

Before you start making a homemade ketchup from a tomato for the winter, you should treat each ingredient well. To do this, you need to wash, and if necessary, clean all the vegetables you have purchased. To make the tomato sauce homogeneous and thick, it is recommended to use a meat grinder for its preparation. Thus, through the named kitchen device it is necessary to alternately skip the following vegetables: tomatoes, onion onions, apples, and also hot and Bulgarian sweet peppers.

Heat treatment

After all the components are crushed into gruel, homemade ketchup from tomato for winter should be poured with sugar, cooked small salt, ground cinnamon and aromatic cloves. Next, the ingredients need to be mixed well, put on a gas stove, brought to a boil and simmer at minimum heat for 120 minutes. After this time, the sauce should be removed from the fire, and then add to it a 9% vinegar table and black pepper. In such a composition, the products must be brought back to a boil, and then proceed to spreading on jars.

The final stage in the preparation

In this section, we will discuss in detail how conservation is carried out. Home ketchup must be poured hot in a 750-gram jar, which should always be sterilized with lids. It is desirable to carry out the procedure using a wide funnel. After the whole sauce is in jars, it must be sealed tightly. It is recommended that the workpiece is turned upside down and wrapped in a blanket. In this position it is advisable to leave the jars until the next day. After a day, you can put the ketchup in a cellar, refrigerator or simply put it in the kitchen cupboard. Keep such a procurement should not more than 12-15 months.

How to serve to the table correctly

Home-made sauce is preferably used together with second courses. But if you want, you can add this ketchup to soups, goulash, to gravies, etc.