Tomato and bell pepper ketchup for the winter - 5 recipes at home

Homemade ketchup is versatile. It complements many dishes: rice, potatoes, pasta, meat, scrambled eggs. Ketchup is also an ingredient in various types of pizza and hot dogs. That is why it is useful for every housewife to know several recipes for this simple and tasty preparation.

Tomato and pepper ketchup for the winter "Lick your fingers"

To make the ketchup thick without adding a thickener, you need to boil the tomatoes longer. The product will turn out to be very tasty at home without various chemical additives.

Cooking time: 4 h. 5 min.

Cooking time: 1 h. 20 min.

Servings Per Container: 5-6.

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  First, rinse the tomatoes and wipe them off with a kitchen towel. Then we peel them off. In order to remove the skin easier and faster, pour boiling water over the tomatoes for a couple of minutes, and then put them in cold water.
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  We squeeze the juice from tomatoes using a juicer or in any other convenient way into a saucepan. We put the container on the burner, turn on the stove. Cook the juice for about two hours. The mass should be reduced by 2 times.
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  We wash the pepper with running water. Wipe with a towel, remove the ponytails and core. Cut the vegetable into small pieces and grind through a meat grinder. We send chopped peppers to tomatoes. Add hot and black pepper, cloves. We mix the products.
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  We put the container with the mass on the burner. Turn on the stove and set a small fire. We boil the mixture for about 50 minutes.
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  We peel the garlic from the husk. Cut it into small pieces and send it to the pot with ketchup 20 minutes before the end of cooking. Mix the contents of the container.
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  We sterilize jars and lids in any way possible. Pour the finished mixture into a container. Cover and roll up. Turn upside down and leave to cool the jars of ketchup. Later, we store the seaming in the cellar or pantry.

Bon Appetit!

Tomato and pepper ketchup with starch for the winter

This recipe bears a resemblance to the classic one. The only difference is that starch is added to the ketchup for this recipe. This is necessary for the density of the mass.

Cooking time: 2 h. 40 min.

Cooking time: 1 h. 5 min.

Servings Per Container: 3-4.

Ingredients:

• Tomato - 2 kg.
• Bulb onions - 1 pc.
• Sugar - 4 tablespoons
• Starch - 2 tablespoons
• Cloves - 1-2 pcs.
• Ground hot pepper - 1/3 tsp
• Ground cinnamon - ½ tsp
• Sweet Bulgarian pepper - 1 pc.
• Salt - 1 tablespoon
• Vinegar 9% - 2 tablespoons
• Water - 2 tablespoons
• Bay leaf - 1 pc.
• Ground black pepper - ½ tsp.
• Garlic - 4 teeth.

Cooking process:

1. We wash the tomatoes, let them dry. Remove the peel: fill the tomatoes with boiled water and leave for a couple of minutes. Then we put it in cold water. After 2-3 minutes, easily remove the skin.
2. Peel the peppers and onions. Remove the husk from the onion. We wash the bell pepper. We cut the fruit lengthwise into two parts, remove the core. We cut all the ingredients into large pieces. Grind with a meat grinder or blender.
3. We turn on the stove over medium heat and put a container with chopped food on the burner. We simmer for 60 minutes. Stir the mass periodically.
4. To get rid of the seeds and peels of the pepper, pass the mixture through a sieve. Put the pot of ketchup on the burner again. Add salt, sugar and spices.Remove the garlic husk in advance and chop the garlic with a garlic maker. We send it to a container with ketchup. We mix the products and cook them for about half an hour.
5. Pour water into a separate container. Then add the starch and mix in such a way that no lumps form. We leave for a while: the starch will swell a little.
6. After 30 minutes from the beginning of cooking the ketchup, pour vinegar into it and begin to gradually introduce starch. At the same time, we constantly stir the sauce. We leave for 5 minutes.
7. We sterilize jars and lids. Then pour hot ketchup into jars and roll up. We turn over the cans and put them with the lids down. We put on the floor to cool down.

Bon Appetit!

Tomato and pepper ketchup through a meat grinder for the winter

The dish turns out to be slightly sweet, tasty and tender. Ketchup will be stored for a long time even without the addition of vinegar, since the mixture according to this recipe is subjected to a certain preservation algorithm.

Cooking time: 2 h. 10 min.

Cooking time: 1 h. 5 min.

Servings Per Container: 10-12.

Ingredients:

• Tomato - 5 kg.
• Bulgarian sweet pepper - 1 kg.
• Chili pepper - 1 pc.
• Apple - 1 kg.
• Onions - 1 kg.
• Garlic - 1 head.
• Sugar - 200 gr.
• Salt - 2 tablespoons

Cooking process:

1. Rinse the chili peppers and remove the seeds inside so that the ketchup doesn't get too spicy. If the pungency does not bother you, the seeds can be left.
2. We wash the bell peppers and tomatoes. Wipe off with a kitchen towel. Remove the peel from the tomatoes. Cut the pepper into two halves along the vegetable. We remove seeds and white film. Cut the tomatoes into slices and the pepper into free-form slices.
3. Cut off the apple peel and remove the core. Peel the onion and garlic. Grind all vegetables and apples into a saucepan with a meat grinder. We put the container on the stove. We install a small fire. Bring the mixture to a boil.
4. Add sugar and salt to the mass. Stir the ingredients until smooth, continue to cook for about 40-60 minutes. We sterilize jars and lids.
5. We pour ketchup into jars. We cover them with lids and roll them up. We turn the containers over and put them on the floor so that they cool down. Then we store the cans of ketchup in the pantry.

Bon Appetit!

Delicious tomato and pepper ketchup without vinegar

Ketchup without vinegar will turn out sweetish: the ingredient is suitable for those who like a spicier version. In any case, you can enjoy a delicious and aromatic dish.

Cooking time: 1 hour 40 minutes.

Cooking time: 1 hour

Servings Per Container: 2-3.

Ingredients:

• Tomato - 1 kg.
• Sweet Bulgarian pepper - 2-3 pcs.
• Bulb onions - 1 pc.
• Garlic - 3-4 teeth.
• Ground black pepper - 1 tsp
• Sugar to taste.
• Salt to taste.

Cooking process:

1. Rinse the peppers and tomatoes, pat them dry with a kitchen towel and peel them. Peel the tomatoes, remove the core and tails of the peppers.
2. Remove the husks from the onion and garlic heads. Grind the pulp of tomatoes through a meat grinder. Next we send peppers and onions. Put the mixture in a saucepan and put it on the burner. We turn on the stove and cook the mass until boiling over high heat. Then we reduce the heat and continue to cook the ketchup. Stir the mixture in parallel and add sugar and salt in small portions. The process will take 20-25 minutes.
3. We try to chop the garlic as small as possible. Add it to the sauce 5-7 minutes before the end of cooking. We send after black ground pepper. Bring the mixture to a boil again.
4. We clean the jars with baking soda and a sponge. We wash them thoroughly. We sterilize in any convenient way: in the oven, on the stove or in the microwave. We also wash the lids and sterilize them in boiling water.
5. We pour ketchup into jars. We cover the containers with lids and roll up. We twist the cans to check the tightness of the container. We put them upside down on the floor and let cool. When this happens, store the ketchup jars in the cellar.

Bon Appetit!

How to prepare tomato, pepper and onion ketchup for the winter?

Store-bought ketchup cannot be compared with home-made ketchup in terms of quality and taste.The recipe can be slightly modified: for example, instead of fresh tomatoes, use tomato juice.

Cooking time: 2 h. 35 min.

Cooking time: 1 h. 10 min.

Servings Per Container: 6-7.

Ingredients:

• Tomato - 4 kg.
• Bulgarian sweet pepper - 1 kg.
• Onions - 1 kg.
• Sugar - 3 tablespoons
• Vinegar 9% - 100 ml.
• Salt - 1 tablespoon
• Ground black pepper - to taste.
• Ground paprika - to taste.
• Ground coriander - to taste.
• Garlic - 5-7 teeth.

Cooking process:

1. First, wash the tomatoes and remove excess moisture with a kitchen towel. Then we cut the vegetable into small pieces and squeeze the juice out of them using a special device or manually. If you decide to replace tomatoes with tomato juice, you do not need to do this step.
2. Now it's the turn of the onions and bell peppers. We wash the pepper with running water. We peel the vegetables: free the onion from the husk, and cut the pepper lengthwise into two halves and remove the core from it. Peeled onions and peppers can be washed lightly again. Cut vegetables into small pieces.
3. Pour the juice into a saucepan and place the container on the burner. Pour the onion and pepper into the liquid. We turn on the stove and bring the mass to a boil. We continue to cook the mixture for an hour. Stir constantly.
4. When the mass boils again, add sugar, salt, seasonings and spices to the pan. Mix thoroughly and cook the contents of the container until thickened. We prepare vinegar and peeled garlic cloves (they must be crushed with a garlic maker). When the mass begins to thicken, add them to the pan and mix with the rest of the ingredients. Cook for about five more minutes.
5. Remove the saucepan with the finished thick mass from the stove and grind it even more with a blender. We sterilize containers and lids in any convenient way. Pour hot ketchup into jars and cover the containers with lids. We roll up and turn over the cans. Leave it for a couple of days to cool down.

Bon Appetit!