Ketchup with starch at home for the winter. Tomato ketchup with starch for the winter Tomato ketchup with starch added

To prepare Homemade ketchup with starch for the winter you need...

Cut approximately 2 kg into 4-6 parts, place in an enamel pan and simmer over medium heat for about 30 minutes, stirring the mass from time to time. The tomatoes will boil and release their juice. Remove the pan with stewed tomatoes from the stove and let cool. Pass the cooled tomato mass through a juicer or rub through a fine metal sieve. You should get approximately 1.5 liters of tomato juice.

Return the finished juice to the pan, put it on the stove and add all the ingredients except starch and vinegar. Boil over low heat for about 30 minutes.

Dilute the starch in a small amount of chilled water and, stirring, pour in a thin stream into the tomato. If the starch in the tomato sauce suddenly clumps, puree with an immersion blender.

As soon as the mixture boils, add vinegar, reduce heat and simmer for 10 minutes. Pour homemade ketchup into sterilized jars and roll up the lids. Store in a cool place.

This homemade tomato ketchup with starch is suitable for pasta, pizza or meat.

Tomato ketchup is a popular and truly versatile tomato sauce. Both adults and children have loved him for a long time. I suggest preparing it for the winter during the tomato ripening season using this simple and quick recipe with photos.

The highlight of the preparation is that we will prepare the sauce from tomato juice with starch. With a little work, you can enjoy natural thick ketchup until the next harvest.

Ingredients:

2 liters of tomato juice;

15 table. lie Sahara;

6 tsp. salt;

7 cloves of garlic;

½ tsp. ground red pepper - for hot sauce (to make the sauce less spicy, you can reduce the amount of ground red pepper to ¼ tsp);

0.5 tsp ground black pepper;

6 table. spoons of vinegar (9%);

2 table. spoons of potato starch.

How to make ketchup with starch for the winter

Make it your favorite way.

Add sugar, salt, chopped garlic to boiling juice.

Cook over low heat for 10-15 minutes.

Add ground red and black pepper, vinegar and continue to cook the mixture for another 30 minutes.

Dissolve the starch in a glass of cold water and gradually pour it into the boiling sauce, stirring constantly so that no lumps form.

Bring the mixture to a boil and simmer for 7-10 minutes, stirring constantly.

Pack the prepared tomato sauce into dry containers and cover with a lid.

The recipe can end here, but I want to tell you that using the method described above, you can prepare different flavors of ketchup. The basis of this ketchup is tomato juice, salt, sugar, vinegar, starch. But the main composition can be supplemented with other products and spices to suit your taste. For example, replace garlic with onion or add neither one nor the other. By experimenting, you will definitely find your “golden”, most delicious recipe that will meet only your taste preferences.

At the same time, please note that hot sauce always seems spicier (before testing for spiciness, cool it in a spoon), and after adding starch, the taste of the preparation “smoothes out” a little and becomes less spicy.

And if you don’t have enough ketchup for the whole winter, it doesn’t matter. The main thing is to stock up on enough tomato juice with starch. These staple ingredients can be used to make delicious, natural homemade ketchup at any time of the year.

Aromatic thick ketchup made only from natural products: tomatoes, onions and spices. Adding starch makes its consistency no worse than in the store. And many people like it even more. Ready-made ketchup with starch for the winter according to the recipe in the photo turns out to be sweet and sour, and ground pepper adds a good dose of spiciness. So you can pour this sauce over pasta, season first courses, stew vegetable stews, and of course use it for any hot meat dishes. There are no foreign odors of herbs or other seasonings in ketchup, so the aroma comes out very natural - it smells like real tomatoes. The preparation is not fast, but you can tighten several jars at once. And this amount will last you for a long time.
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Preparing homemade ketchup with starch for the winter.

You will need:
- 2.2 kg of tomatoes,
- 2 onions,
- 50 ml vinegar,
- 1 tbsp. salt,
- 150 g granulated sugar,
- 0.5 tsp. ground black pepper,
- half a glass of water,
- 2-3 tbsp. starch.

Remove the husks from the bulbs. We cut off the tail and, for convenience, cut it into 2-3 parts. After this, grind it in a meat grinder. We do the same with washed tomatoes. Gets tomato and onion mince.

Now you need to simmer it thoroughly. To do this, pour the mixture into a saucepan with a thick bottom. Heat until it boils. And then cook over very low heat under the lid.

So the ketchup should simmer for at least two hours. Afterwards, we take the pan with the sauce out onto the balcony or simply leave it in the room until it cools. Now our task is to make the ketchup homogeneous. To do this, grind it through a fine sieve. All unnecessary lumps will remain in it (peel and seeds).

Pour the sauce back into the pan.

Again we put the ketchup, already seasoned with new flavors, on the stove. I added a couple more bay leaves for flavor.
It still needs to cook for at least twenty minutes.
We dilute starch in water. It is not necessary to heat it up for this. You can just take some filtered water.
Almost at the very end, pour the starch solution into the ketchup in a thin stream. In order for it to dissolve faster in the sauce, at this moment you must stir thoroughly and continuously with a spatula or spoon.

It remains to boil together with the starch for three minutes.

Afterwards, the finished ketchup with starch can be poured into prepared (sterilized) jars.

Tips: this ketchup can be made from very ripe and even slightly bruised tomatoes. For thick ketchup, choose meaty varieties. If you are not a fan of spicy food, then either reduce or completely remove the ground black pepper.
It is preferable to choose 9% vinegar for preservation.
Bon appetit.

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Preparing homemade ketchup with starch for the winter.

Now you need to simmer it thoroughly. To do this, pour the mixture into a saucepan with a thick bottom. Heat until it boils. And then cook over very low heat under the lid.

Pour the sauce back into the pan.

It remains to boil together with the starch for three minutes.

Afterwards, the finished ketchup with starch can be poured into prepared (sterilized) jars.

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Tasty and thick ketchup with a smooth and silky consistency can be prepared at home. This ketchup tastes similar to a store-bought product, but it does not contain any unnecessary ingredients. Meaty tomatoes and potato starch give the ketchup the necessary thickness. Children will especially like this delicate ketchup.

Homemade tomato ketchup with starch is quick and easy to prepare. The advantages of this preparation lie in both the natural composition and the pleasant tomato taste. It can be served with all your favorite meat dishes, side dishes, and is also good for greasing pizza dough. And most importantly, you won’t need to go to the store for ketchup in the winter cold, because jars of it will already be at hand.

The taste of a product depends directly on its composition, so if you like hot sauces, then increase the amount of pepper, garlic, etc. You can add finely chopped sweet bell peppers, boiled carrots, herbs, and a green apple to the finished tomato mass.

Taste Info Sauces for the winter

Ingredients

Meaty tomatoes - 1 kg;
Onion - 2 pcs.;
Garlic - 2 cloves;
Hot capsicum - to taste;
Cloves - 2-3 pcs.;
Salt - 2 tsp;
Sugar - 3 tbsp. l.;
Vinegar 9% - 50 ml;
Potato starch - 2-3 tsp.

How to make homemade tomato ketchup with starch for the winter

To make ketchup, you need to use fleshy, ripe tomatoes. The brightness and shade of the finished ketchup will depend on the variety and color of the tomato. If you have watery tomatoes in your kitchen, then you just need to boil the ketchup longer or add more starch.

Rinse the tomatoes and make slits on each fruit with a knife. Place the prepared tomatoes into a deep bowl. Pour boiling water from the kettle over them and cover with a lid.

After 10 minutes, drain the cooled water from the tomatoes and remove the skin.

Grind the peeled tomatoes with an immersion blender until smooth.

Add salt and sugar, onion and garlic, and cloves to the tomato puree. If you wish, you can add chilli peppers.

Place the container with ketchup on the stove and boil it for about 20 minutes over moderate heat. You can also add a sprig of red basil to taste. Skim off any foam when cooking ketchup. Turn off the heat and leave the sauce alone for 20 minutes to allow all the flavors to infuse.

Use a sieve to remove the seeds from the ketchup for a silkier consistency. Then put it on the fire, add vinegar and boil for about 5-10 minutes.

In a bowl, dilute potato starch in cold water (50-70 ml), then pour it into ketchup.

Stir the starch into the ketchup and cook for another 5-10 minutes until the consistency thickens.

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Now you need to decide for yourself how thick you want the result to be. Our ketchup turned out to be of medium thickness, the consistency is homogeneous, you can see more details in the photo.

You may need to add diluted starch and simmer the sauce a little longer.
Prepare clean and sterilized bottles in advance and pour the prepared ketchup into them.

Roll up the ketchup bottles tightly and place them on the lids. Cover the workpieces with a blanket and leave for five hours until completely cooled. Keep starchy tomato ketchup in the pantry.