Ketchup "Winter"

[unusual way of making ketchup]

Ketchup "Winter"

Category: Sauces

Ingredients
Tomato paste (I have 380 gr.)	1 ban.
Mustard ready	1 - 2 tsp
Salt (approximately)	2 tsp
Sugar (approximately)	2 tbsp. l.
Sweet paprika (optional)	1 - 2 tbsp. l.
Spicy paprika (optional)	0.5 - 1 tbsp. l.
Greens (fresh or dried, different (according to your taste)	1/3 handful
Nutmeg (crushed)	1/4 tsp
Cinnamon (ground)	1/4 tsp
Oregano (optional)	1/4 tsp
Carnation (in buds)	4 - 8 pcs
Peppercorns (various)	4 - 6 pcs.
Bay leaf	2 pcs.
Garlic	3 - 4 teeth
Water (boiling water)	250 - 300 ml
Vinegar (I have apple cider)	2 - 3 tsp

Cooking method

• I really like this unusual way of making ketchup... Some 20 minutes - and the ketchup is ready. It turns out to be very tasty, homogeneous in structure without a blender, without rubbing the mass through a sieve and without cooking seasonings wrapped in cheesecloth in a sauce (and this is with all the necessary ingredients). And for the price, ketchup is very attractive.
• Although I called the ketchup "Winter", I cook it all year round. I read the recipe on the Internet. The author is a man, but I don't remember his name and the site on which he was posted. Thank you very much ...
• Well, now, in fact, the recipe itself. The longest thing here is to get all the ingredients together. Don't be intimidated by the big list. It only seems that there are many of them. Any housewife has all this, and if something is not there, then you can safely replace or omit what is missing.
• To make ketchup, the main thing is to have good tomato paste and spices in the house. And also - fresh or dried herbs. I really like cilantro and celery in ketchup. But you can take any greens you like. Well, if there is no greenery at hand, then it is quite possible to do with spices.
• 
• I recommend not excluding garlic, cinnamon, nutmeg, cloves, bay leaves from the composition - without them you will not get that spicy taste that good ketchups from the store have. You can also add onions, thyme, leaves and sprigs of cherries, currants. In general, everything that you love. Ever since I started doing Fermented tea from the leaves of garden and wild plants , I began to add to the infusion 1 tsp. tea made from cherry and currant leaves.
• So, put herbs, bay leaves, chopped garlic, spices in a small saucepan.
• 
• Pour boiling water (about 300 ml, just to cover the whole mixture).
• 
• Bring the mixture with water to a boil, turn it off, close the lid, cool. I usually do this beforehand.
• 
• This is how the cooled infusion looks like.
• 
• We filter the resulting infusion through a strainer.
• 
• Just in case, pour the remaining mixture with a small amount of boiling water and cover with a lid - suddenly we don't have enough infusion.
• And this is a summer version - with fresh herbs. You will need a little more boiling water to pour the mixture - 400 - 450 ml
• 
• We open the jar with tomato paste. IMPORTANT! - when choosing we give preference a paste consisting of 100% tomato (no salt, sugar and other additives)... The color of the paste should be red (not brown). I also noticed that the pasta produced in August-September is much tastier than the pasta of the same brand, but produced at a different time of the year. Pasta produced in the southern regions, where tomatoes grow and ripen in the open air, tastes better than pasta from more northern regions. I have a tomato paste.
• 
• Put the tomato paste, mustard, salt, sugar, paprika in a small saucepan with a non-stick coating and mix everything thoroughly. Attention: IMPORTANT NUANCE - mustard smooths out the specific taste of tomato paste, but does not add bitterness to ketchup. If the mustard is weak, then add more, if the mustard is pungent, then less ...
• 
• Pour some of the cooled infusion into a saucepan. We mix.We look at the consistency. If thick, add more infusion. Add a little bit so it doesn't get too liquid. During this stage, we taste our sauce all the time. If something is missing (salt, sugar, pungency), then add the necessary components. If it seems to us that something is a bit too much, then instead of infusion we add plain boiled water. When we are satisfied with the consistency and taste, we add a little water (1 - 2 tablespoons), since after boiling the ketchup will thicken a little.
• Put the saucepan on the stove over medium heat and bring the sauce to a boil with constant stirring. We boil for 1 - 2 minutes (do not leave unattended - it shoots).
• 
• Remove from heat, pour vinegar into the sauce (you can skip it if you don't like sour). We mix. That's it - the sauce is ready!
• We transfer the finished ketchup to a jar, from which we will use it. We put it carefully so that it does not burst from the hot. Close the lid, turn the jar upside down, cool to room temperature, put in the refrigerator. In this photo, I have ketchup from two jars of tomato paste:
• 
• The next day, the ketchup tastes even better!
• 
• 
• 
• Bon Appetit!

The dish is designed for

about 0.5 l.

Time for preparing:

20 minutes

Note

Once again, I focus on the quality of tomato paste. Delicious ketchup will turn out to be delicious! Even from the most expensive high-quality tomato paste, the sauce will turn out to be not at all expensive - about 2 times cheaper than an expensive store one.
P.S. I understand that many people recognize ketchup only from fresh tomatoes. Well, I also once cooked this (up to 50 liters per year). I grow tomatoes myself, but in the climate of central Russia they are not as sweet as in the south. Therefore, ketchup does not turn out as we would like. The same ketchup always has an excellent result!



Ketchup is a ready-made tomato sauce enriched with various spices (nutmeg, mustard seed, cinnamon, ginger, allspice, cloves, fennel, bay leaf, etc.), seasonings (mainly sugar, salt, vinegar, extracts from celery, garlic, onions and spices) and preserved with benzoic acid or sodium benzonate. Manufactured in many countries around the world. It is used as a table seasoning for meat, poultry, pasta, as well as for making sauces and gravy.

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Luda. fundamental as always !!!! Maybe when I will.

Tex, everything in the house is there except for the convenient ketchup jars ... Tomorrow I'll think about what to pour and how to store.
How detailed and inspiring the process is!
Thanks for the recipe! Maybe at least this way I can discourage my husband from chemical store ketchups!

Thank you, Ksyusha! If you love ketchup, then do it. It is very easy! And most importantly - delicious!

Ay, what a beauty! Poem! Symphony! How can you not fall into the sin of gluttony ?!

everything in the house is there except for convenient ketchup jars ... Tomorrow I will think about what to pour and how to store. How detailed and inspiring the process is!

Nastya, put it in whatever you like. If you cool the ketchup, then you can put it in any plastic container. For example, in a glass of sour cream.

Maybe at least this way I can discourage my husband from chemical store ketchups!

You can easily get it off! My men are already different and do not recognize!

[Alevtina]

Ay, what a beauty! Poem! Symphony! Well, how can you not fall into the sin of gluttony ?!

Alevtina, thanks for the nice words and the warm feedback! And this ketchup, thank God, does not add kilograms (unlike our buns). So cook safely!

How lovely! Simple and ingenious! I will definitely do and report back !!!! Thank you very much! For a long time the recipe did not please !!!

Well, ketchup is not made in 20 minutes. I do not argue, it is probably delicious, and it looks delicious, but it takes a long time to make it (

[lappl1]

lappl1, Lyudmila, as always, is a very detailed and accessible recipe! Everything seems to be quite simple, the main thing is to choose the right ingredients and follow the recipe.
For lovers of ketchup, here in a soy cow I have adapted to cook it, but there is a different composition. I will definitely take note of your recipe, somehow I'll try it.
Thank you!

I also like the recipe very much - including the fact that you can adopt a method and not follow exactly the recipe, but choose the perfect taste and smell according to your preferences: I, for example, like ketchup just sweetish. I can preserve a lot of ketchup from my homemade tomatoes in the summer, but sometimes for some reason I make a little from tomato paste with the addition of ready-made dry adjika and raw garlic, which is also delicious. But yours will be tastier!

[Anise]

Anise, Anya, please share a recipe for a soy cow. Thank you.

Thank you, I will definitely do it !!!

[lappl1]

lappl1, Lyudochka, I'm taking it into service. Thank you!

[Rada-dms]

How lovely! Simple and ingenious! I will definitely do and report back !!!! Thank you very much! For a long time the recipe did not please !!!

Rada-dms, Olya, thanks! I'm glad I enjoyed the recipe. Prepare ketchup for health!

Well, ketchup is not made in 20 minutes. I do not argue, it is probably delicious, and it looks delicious, but it takes a long time to make it (

Sannyshka, Victoria, I cook ketchup exactly 20 minutes. True, this is pure busy time. let's count:
It takes 10 minutes to collect all the ingredients, toss them into a saucepan, pour boiling water over, and bring to a boil.
I do not take into account the time for the infusion to cool, since I do not go to the saucepan with the infusion and I don’t worry if it has cooled down or not. When the time comes, I start cooking.
It takes 10 minutes to open a can of tomato paste, add all the other ingredients, filter the infusion, mix and taste. Bring to a boil very quickly - 2 - 3 minutes. And boil for 1 - 2 minutes.
So 20 minutes of clean time comes out.

[Anise]

Lyudmila, as always, is a very detailed and accessible recipe! Everything seems to be quite simple, the main thing is to choose the right ingredients and follow the recipe.

Anise, Anya, to your health! I am glad that this method of making ketchup interested me. Indeed, everything is very simple. Thanks for your feedback!
Anya, I think that the recipe for a soybean cow needs to be posted if you haven't already. There are no many ketchups.

[Tashenka]

Tashenka, Natalia, under the spoiler links

Lena's recipe is based on mur_myau, this one: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=332227.0
And on the second page, I shared a variant of the proportions, according to which I am now cooking:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=332227.0

[TATbRHA]

I also like the recipe very much - including the fact that you can adopt a method and not follow exactly the recipe, but choose the perfect taste and smell according to your preferences: I, for example, like ketchup just sweetish.

TATbRHA, Tanya, thank you! Indeed, this method is a scope for experimentation. You can add whatever you like. And don't add what you don't like.

Canning a lot of ketchup from my homemade tomatoes in the summer

Oh, I understand that well. I also remember autumn because of this process. Processed so many tomatoes! But this is not the main thing. After a hard day, daily twisting of tomatoes, rubbing through a sieve, steaming ... These bags of spices ... Brrrr. The most comfortable autumn days for relaxation were spent standing in the kitchen. And when I began to grow my own tomatoes, the struggle for the harvest and against phytophthora was added to standing at the stove ... Now I plant fewer tomatoes. In general, this method definitely makes life easier.
If the result was strikingly different - another matter, do not regret this time. And when the result is no worse, and often better, then why not change your habits?

[kokoshka-lilya]

kokoshka-lilya, Rusalca-Anya, to your health! I would be glad if the recipe comes in handy.

Lyudochka, thank you for another masterpiece. A couple of years ago, I was blessed with a three-liter jar of home-made village tomato paste from Ukraine from the very tomato regions. She was awesome! Words cannot convey. But what can I say - there are tomatoes of a completely different taste. I cooked ketchup from it, but then I was not so fond of the Internet and cooked "by sight and taste." I remember how great it was! Especially mine loved the spaghetti bolognese with him. And then I did not write down all my experiences. Now I'm sorry. But then I tried all the options. Most of all I liked making ketchup-lecho. I remember adding bell peppers, which I stewed beforehand. But how exactly ... I don't remember. Sclerosis be it wrong. Now I will definitely do it according to your recipe and try to add pepper! Thanks for the detailed master class. This is a lot of work!

Well, talent is talent in everything, I went to the store for that. pasta.

[Irochka]

IrochkaThank you very much for such an interesting insight into your culinary past! Indeed, tomato paste made from southern tomatoes is incomparable. I also remember her taste from life in a tomato paradise. And now I miss that taste, so I tried to make ketchup from good tomato paste. The result pleased me.
Ira, thank you for evaluating my work. I am very pleased . Prepare ketchup this way and add whatever you like to it. I hope you find your taste. Good luck dear!

Well, talent is talent in everything, I went to the store for that. pasta.

Helen, well, you just embarrassed me. Eck, how quickly you decided to implement the recipe. Thank you . Cook for health!

[lappl1]

For lappl1:

lappl1, then I'll write a simple way to get tomato paste from homemade tomatoes - without twisting, rubbing, evaporating. Maybe it will come in handy in the summer. First, I wash the tomatoes and blanch them in boiling water, then easily (while cutting out the stalk) I remove the skin - it rolls off and remains in the hand. Immediately I cut into rather large pieces, almost into halves or quarters (you can also remove the seeds here). I put it to cook until cooked, cook - then I go over them with a blender. Then, when the brew has cooled down, I pour it into a sugar bag - it is made of plastic straws or something. (I know that they also pour into bags with handles with which grandmothers go to the bazaar, these bags, larger in size and with zippers, are popularly called “the dream of the occupier.” But a bag of 10 kg of sugar is still dietary fiber). And I hang it over the container. And I leave it for the night. In the morning - absolutely cool mass, suitable for everything-everything-everything. It can be boiled and preserved. Without adding anything, because it's good. Or freeze. And in addition, I get a delicious juice without pulp - good as a drink and as a base for cold soups, borscht, gravy, etc.
Makes life very easy !! The battle with the harvest.
And also look at this ketchup: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=292715.0 , is also completely effortless.
I love all kinds of ketchups, I will certainly make yours !! Thank you.

Lyudochka, dear !!! I agree that the recipe is simple and individually tailored to our tastes, but we are IVF to the bone of the brain .... that's the point. there is no current in the finished tomato paste
And the photo is just super awesome !!! Spruce twigs, snow, banks covered with snow, amazing !!!!!!!!!
Bravo to you, bravo !!

[TATbRHA]

TATbRHA, thank you very much !!!! I read and my eyes got bigger and bigger

For lappl1:

Tanya, thank you very much! The way is wonderful! I would never have thought of a bag.
Here are how many housewives, so many ways.
Do you know how I made my life easier when I rolled up to 50 liters of ketchup during the season? Twisted the tomatoes in a meat grinder, brought the mass to a boil in an enamel saucepan. She turned it off and kept it under the lid for 5-10 minutes. Then she poured the whole mass into a sieve (double metal) and left this structure for 30 minutes.While I was engaged in all sorts of herbs, spices, cans, an almost transparent liquid flowed from this mass into the pan, and a thick mass remained in the sieve. I poured this liquid, and into the pan through a sieve with a potato crush (metal, with holes), pushed this mass. It turned out very quickly - a minute ... And in the sieve there were seeds and skins, and in the pan - the purest tomato paste. It remained only to cook a little with spices and pour into jars. But then the sieve had to be soaked so that all the waste was washed off. well, with a toothbrush in a bucket of water, it was quick to do it.
Tanya, and your method and recipe are very good (I followed the link and looked). I will definitely try to do it in the summer - and weigh it in a bag, and grind the seeds with the skin with a blender. It's great - no waste at all! Thank you very much for the science!

but we're IVF to the bone of the brain .... that's the point. there is no current in the finished tomato paste

Checkmark, about IVF and all that I completely agree ... But I take tomato paste without anything - 100% tomatoes. I guess these tomatoes are not grown in the organic farming zone and are fertilized with all sorts of bad things. But when 50 liters of harvested ketchup is not enough for a family, and during the ripening season of tomatoes, other vegetables are ripening and there are not enough hands for everything, then this method is a lifesaver. And how many people do not grow anything at all, and their loved ones eat ketchup almost with a cake! This method helps in these cases.
Checkmark, thank you! I am very pleased that you liked the photo of ketchup in the snow. I like it myself. There was a terrible frost when I arranged a photo session for him.

The recipe is definitely good! But ... where can I get Tasty Tomato Paste? I haven't found one like this lately

Here is pancake, there are no "tomatoes" in the nearest store, only "kitchenmaster", I put it off until tomorrow.

[Natalishka]

The recipe is definitely good! But ... where can I get Tasty Tomato Paste? I haven't found one like this lately

Natalishka, Natasha, have you got "Tomatoes"? I like her. Even in our province it is sold. I also heard good reviews about "Kubanochka". Also 100% natural. True, I have not tried it myself.

There are no "tomatoes" in the nearest store, only "kitchenmaster", I put it off until tomorrow.

Lena, well, you have time to buy and cook. So rest for now.

And we have already eaten everything prepared, or rather, they ate triglodytes. You can try to do it!

they ate triglodytes. You can try to do it!

Oksan, for triglodytes it will be the most. And not only for them. Don't tell them how you did. You will see - they will ask what kind of ketchup is so delicious. Just let him stand in the refrigerator overnight, he will infuse well.

Lyudmila thank you for the wonderful recipe! I cooked in connection with the arrival on vacation of the eldest son - a lover of ketchup and an absorber of it with incredible speed (I will fill in and buy as much as a guide). I bought a can of pasta by the most expensive one, I won't even say which one. I have frozen apples from the summer. I put them out and chopped them with a blender. And in the fall I buy substandard sweet peppers and, having finely chopped, I freeze (for cabbage soup and borscht). So instead of vinegar, I added applesauce and this pepper for taste. The rest is all according to the recipe. The result is ketchup with pieces of sweet pepper. So a jar of pasta turned into two jars of ketchup! Thank you very much. Tomorrow I'm baking pizza - I'll grease! Thank you very much for the recipe! I will always cook!

Ira, dear, how glad I am that I pleased you, and, most importantly, your son with this recipe! Great idea - to make it with apples and pepper! I can imagine how delicious it is! Indeed, this is a very profitable recipe, especially when there are ketchup fighters in the family.
Ira, cook for your health! Delicious pizza and everything else. I am glad that this recipe will be permanent with you.

Lyudochka

Lyudochka, I made it! Indeed, very quickly, I made jars of "tomatoes" from 800gr, it turned out a lot.Well, about the taste (I don't eat ketchup myself), but my son, coming home from work, I ate half a half-liter jar of soup, and at the end I sipped it too. Best score! Moreover, I did not add vinegar, but it will still infuse, so it will be even tastier. Thanks for the wonderful recipe!

Eeh
I used to buy 100% tomato paste in a 380 g glass jar, add salt, sugar, garlic, spices, water or apple juice a bit and boil it right in the jar. And then this pasta disappeared from sale for some reason. But our tomatoes are just ripe, so I just played them on a tomato juicer (it separates the seeds and skins) and boiled them with spices. But I didn't guess to weigh it, it turned out a little watery.

Luda found a jar of twisted tomatoes in her bins. Quickly zababahakku tea. Added juice. It turned out thin, but we are not proud - starch to help us. And now the whole ketchup astryulya pleases son's eyes and delights the taste buds. Thank you very much. Practically for nothing.

Bookmarked it! Although the twisted seasonings have not yet ended since summer and autumn, I will definitely make such ketchup! Thank you!

[lappl1]

lappl1, thanks, I'll take it to the bins, my son really loves ketchup, I'll do it.

Bookmarked it! Although the twisted seasonings have not yet ended since summer and autumn, I will definitely make such ketchup! Thank you!

I highly recommend Olga. Fast and tasty. Especially if there are ketchup eaters in the family.

Yes, thank you, dear!

I found a jar of Chinese tomato paste, "Tomato", in the bins, and quickly made it and tried it already - I liked it very much!

I slightly changed the composition of the additives - instead of sugar - honey, and added Indian spices. I did not add vinegar and slightly boiled it at 100% power for 2 minutes in the microwave.

[An4utka]

Helen, Irochka, Olenka, letka-enka2-Lena, An4utka, sorry, girls, that did not respond to your comments for a long time - I was without an Internet for almost 10 days.
Girls, I am very glad that you like the recipe. And especially that your little sons are happy. My son is also a ketchup lover. so I know about it firsthand. Girls, do you know that our sons and husbands really need a tomato as such? It is good for them for the body. So, this recipe for us girls is just a godsend ...
Cook, dear ones, to your health! Make your men happy and heal.

[Olenka]

Yes, thank you, dear!

Olenka, he is ! What a wonderful photo. thank you for such a beautiful report!

I slightly changed the composition of the additives - instead of sugar - honey, and added Indian spices. I did not add vinegar and slightly boiled it at 100% power for 2 minutes in the microwave.

And the composition, of course, can be changed to your liking. The recipe disposes of this. I didn't even think of doing it with honey. I will definitely try. And I didn't even think about my favorite microwave either. After all, everything is much easier and faster to do in it. Thank you, Olenka, for the ideas. I will definitely do it according to your method next time.

[letka-enka2]

Thank you, I'll take it to the bins, my son really loves ketchup, I'll do it.

letka-enka2, Lenochka, thank you for your interest in the recipe! Cook to your health! And your son will definitely like it! I'm sure about it!

Lyudochka, I can't help but go in and express my next gratitude to you and kiss you! I prepare the sauce according to your recipe, on average, three times every 2 months - when the senior student arrives to stock up at my mother's. Thank you dear. I don't even look at the recipe anymore - I just go to all the shelves and take out all the spices, herbs, additives - I liked adding ginger, my favorite top of a black currant bush, cardamom, I can even throw a broth cube and necessarily fermented Raduskin tea. I take the liquid twice as much as a can of paste. It always works! thanks my Sunshine! It's such a savings !!!!!!!!!!!!!!!!!!!! You're just saving my budget! Thank you very much!

Oh, my dear Mist! I remember what you wrote about your student son.How glad I am that you keep making this ketchup! And you add the spices that I love - and ginger, and the top of the h / currant. I also like to add cherries - twigs, leaves or tea.
Irisha, well, I'm most happy for saving your budget.
Thank you dear for continuing to comment on this recipe. May God bless you, your kids and the main eater of ketchup.
And I was just going to do it today.

[Lyudmilochka]

Yesterday we were just talking about ketchup Thank God, we started to consume less ketchup. Previously, there were several cans in the pantry, now just started.
Lyudmilochka, I'll try to cook, just buy a volume. pasta.