Who Invented Ketchup? How to cook homemade ketchup - proven recipes from summer residents. Ketchup for the winter - a delicious sauce for your favorite dishes Who invented ketchup

Ketchup is the third type of seasoning that has gained international distribution over the past 50 years, and also to a wide variety of hot and cold dishes from sandwiches and hamburgers to pasta, spaghetti, pizza, all fried and ... ... The Great Encyclopedia of Culinary Arts

- [Malay] spiced sauce, basic constituent parts which are usually tomatoes, and sometimes mushrooms and nuts. English catchup or ketchup. Dictionary of foreign words. Komlev N.G., 2006. ketchup a, m. (English ketchup ... Dictionary of foreign words of the Russian language

ketchup- Tomato sauce made from fresh tomatoes or tomato products, with or without the addition of spices, salt, sugar, edible organic acids, thickeners, consistency stabilizers, food flavorings, food coloring and… … Technical Translator's Handbook

Thick tomato sauce. It is used as a seasoning for meat and fish dishes. (Culinary dictionary. Zdanovich L.I. 2001) * * * Thick tomato sauce. Used as a condiment * * * (Source: United Dictionary of Culinary Terms) ... Culinary Dictionary

Exist., Number of synonyms: 1 sauce (45) ASIS Synonym Dictionary. V.N. Trishin. 2013 ... Synonym dictionary

M. Tomato sauce with spices, as well as with other ingredients (mushrooms, nuts, etc.). Explanatory Dictionary of Ephraim. T. F. Efremova. 2000... Modern dictionary Russian language Efremova

Ketchup, ketchup, ketchup, ketchup, ketchup, ketchup, ketchup, ketchup, ketchup, ketchup, ketchup, ketchup (Source: “Full accentuated paradigm according to A. A. Zaliznyak”) ... Forms of words

ketchup- ketchup, and y ... Russian spelling dictionary

Books

Why penguins don't get cold paws How to shake ketchup out of a bottle Death can be cured Why polar bears don't suffer from loneliness Why elephants can't jump set of 5 books per pack , O'Hare M., Dobson R.. What is the amount of memory human brain in gigabytes? Why do people say "uh" or "mmm" when in doubt or don't know what to say? Why do men need nipples if they are not breastfeeding?…
How to shake ketchup out of a bottle and 79 more incredible experiments at home, O Hair Meek. Do you know: - How to make a three-meter fountain with Cola and Mentos? - How to weigh your own head? - How to extract iron from ordinary oatmeal for breakfast? - How…

There are several proven and very tasty homemade sauces.

Ketchup from tomatoes turns out to be such that you lick your fingers and it is very easy to prepare it for the winter.

Tomato sauce is served with meat dishes, spaghetti and fried potatoes. You can buy the sauce at any grocery store, but there is no certainty that various chemical additives and preservatives are not present there.

Therefore, thrifty housewives have long been preparing ketchup for the winter at home, using only high-quality products without any chemicals. Even children can use non-spicy ketchup. The sauce is prepared simply from the available ingredients. Of course, home-made sauce will differ in thickness from store-bought sauce, but the main thing is that it will be just great in taste.

The taste of the sauce can be adjusted independently: make it spicier by adding chili peppers, or sweet and sour by adding apples to it. For those who love spicy ketchup, you can add various seasonings during the preparation of the sauce: cinnamon, cloves, nutmeg or dry mustard.

And do not forget, ketchup must be stored only in sterilized jars, otherwise it will go bad.

Homemade tomato ketchup for the winter You will lick your fingers

Ingredients:

three large onions;
half a kilo of apples;
three kilos of tomatoes;
three dessert spoons of salt;
one and a half glasses of granulated sugar;
30 gr. vinegar

Cooking:

finely chop the onion, apples and tomatoes;
put on the stove and cook for about an hour;
check onion for softness;
cool the tomato puree and grind with a blender;
add salt and add sugar;
put on fire and boil to the required density;
ten minutes before the end of cooking the sauce, pour in the vinegar;
Pour into prepared glass container.

For spiciness, add ground red and black pepper to the sauce. When preparing the sauce, use natural Apple vinegar.

Ketchup with garlic

Products:

tomatoes - two kilos;
three dessert spoons of sugar;
salt - dessert spoon;
200 gr. vegetable oil;
a small head of garlic;
black and red ground pepper - half a teaspoon each.

Cooking steps:

cut tomatoes into small cubes;
heat the sunflower oil in a deep frying pan and fry the tomato slices in it;
after the tomatoes become soft, grind them through a sieve or beat in a blender;
put the tomato puree on the fire;
boil for an hour;
forty minutes after boiling the tomato mass, put salt, sugar, pepper;
mix;
five minutes before removing from heat, add peeled and chopped garlic.
pour the finished sauce into prepared containers;
roll up;
leave until completely cooled;
put in a cellar or basement for storage.

Recipe for ketchup for the winter at home from tomatoes with mustard

Spicy mustard sauce

five kilos of tomatoes;
half a kilo of granulated sugar;
two large onions;
two st. tablespoons of vegetable oil;
mustard powder - three tbsp. spoons;
vinegar - half a glass;
salt - two tbsp. spoons;
nutmeg - a pinch;
a couple of pieces carnations

Cooking:

peel tomatoes;

cut into small pieces;
grate the onion on a coarse grater;
add vegetable oil to the pan;
fry the prepared ingredients;
leave on fire for an hour and a half, until the excess liquid boils away;
grind through a sieve;
transfer back to the pan;
add all the spices in the tomato mass, except for salt and nutmeg;
boil for another two or three hours;
add salt and nutmeg five minutes before the end of ketchup preparation;
pour the finished sauce into jars;
roll up.

To make homemade tomato ketchup for the winter delicious, take only ripe and juicy tomatoes.

Before preparing the sauce, do not be lazy and remove the skin from the tomatoes.

If you do not like the smell and taste of garlic, then you can not add it to the sauce.

In order for the sauce to be more homogeneous, before pouring it into jars, beat the mass with a blender.

Ketchup with starch at home for the winter

This sauce will not spread, it is perfect for barbecue and spaghetti.

In order for home-made ketchup to have a dense texture, starch must be added to the workpiece, which will give the necessary density and gloss to the finished product.

To such a preparation, in addition to standard set products: tomatoes, onions and bell peppers, you can add cinnamon, ground red and black pepper for spiciness. And if you want to add piquancy to the sauce and use celery.

Products:

tomatoes - two kilos;
two small onion heads;
30 ml vinegar (you can take white wine vinegar);
two dessert spoons of salt;
six dessert spoons of sugar;
ground black pepper - to taste;
half a glass of water;
two to three tablespoons of starch.

Cooking:

peel and cut tomatoes and onions;
grind vegetables in a meat grinder;
transfer to a container and put on fire;
cook on low heat for two and a half hours;
let the tomato mass cool and carefully grind it through a fine sieve;
again pour the tomato preparation into a container and put on fire;
salt, add spices and granulated sugar;
for flavor, you can add two or three bay leaves;
dilute starch in warm water;
carefully add the starch solution to the sauce, mix thoroughly and quickly so that lumps do not form;
boil for another five minutes, turn off and pour the finished product into jars;
We put it in a cellar or basement for storage.

If you do not want to grind boiled tomato puree to get rid of tomato seeds and skins. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put them in cold water for a few minutes. The peel is easily removed after such water procedures. Then cut the fruit into two parts and clean out the seeds with a spoon. You don't need to throw them away. Grind them with a fine sieve, and add the juice to the tomato puree.

Homemade tomato ketchup like store bought

What a delicious store-bought ketchup, but how many harmful additives, stabilizers and preservatives are there. And how you want the tomato sauce to be natural. There is a way out - you can make homemade ketchup from tomatoes, the same as store-bought sauce. Delicious preparation you can cook for a whole year, while significantly saving the family budget.

To prepare tomato sauce, you do not need to buy selected fruits, it is enough to purchase slightly spoiled tomatoes, overripe, with damaged skins. This will not affect the taste of the finished product in any way.

Choose very red tomatoes so that the prepared sauce turns out to be a bright red appetizing color. Optionally, you can add cloves, pepper, and other spices that you like to the sauce.

Cooking Ingredients:

tomatoes - five kilos;
Bulgarian pepper - one kilogram;
onion medium size- 8 pcs.;
a glass of granulated sugar;
half a glass of 6% apple cider vinegar;
salt - three dessert spoons;
a few leaves of lavrushka.

Cooking steps:

salt the tomatoes cut into cubes and let stand for about twenty minutes so that they let the juice go;
twist the peeled onion and pepper in a meat grinder;
add vegetable mixture to tomatoes;
put a container with a workpiece on fire;
the tomato mixture should be boiled for thirty minutes;
remove from the stove and let the tomato mass cool;
grind the workpiece through a fine sieve;
put the container on a slow fire, salt, add granulated sugar and Bay leaf;
cook with stirring for another two hours.
ten minutes before readiness add vinegar;
pour the finished product into glass containers.

Preparations for the winter, tomato ketchup: the most delicious recipe

All households will appreciate this product, especially if you cook a couple of jars of this delicious ketchup with a spicy spicy taste, then men will be delighted!

How many different tomato preparations for the winter can be prepared, including ketchup according to the most delicious recipe I know.

There are a lot of recipes for making ketchup, but there is a base of tomato sauce, which is prepared from a small amount of products. And there is already your imagination and taste preferences, will allow you to create exactly the sauce that will appeal to both adults and children.

The most delicious recipe for homemade ketchup for the winter from tomato and bell pepper

Products:

five kilograms of tomatoes;
half a kilo of bell pepper;
400 gr. onion;
a glass of sugar;
a quarter cup of salt;
100 ml of vinegar (you can take apple cider vinegar 6%);
three tablespoons of starch;
bunch of parsley.

Cooking:

prepare tomato juice from a tomato using a juicer;
put the juice in a saucepan with high sides on the fire, and bring to a boil;
peel the onion and pepper, cut into small pieces and pass through a meat grinder;
add twisted vegetables to boiling tomato juice;
mix thoroughly, bring to a boil;
be sure to remove the foam;
boil for at least two hours;
take the pot off the heat and let it
salt, add sugar;
dilute starch in a glass of water and carefully pour into the sauce, add a bunch of greens;
boil for another twenty minutes, take out the parsley and add vinegar, mix, turn off and let cool slightly;
pour into prepared container.

Advice! If there is no juicer, then pass the tomatoes through a meat grinder or beat in a blender.

The best ketchup recipe from the chef

Ingredients:

ripe, fleshy tomatoes - two kilos;
apples of sour varieties - three pcs.;
onions - three large heads;
salt - two dessert spoons;
sugar - a little more than half a glass;
cloves, nutmeg, red pepper - to taste;
a teaspoon of cinnamon.

Cooking:

cut and chop vegetables with a meat grinder or blender;
put on fire and cook for forty minutes;
cool the tomato mass and add sugar, salt and spices, except for vinegar and ground red pepper;
boil for another one and a half to two hours;
add vinegar, pepper, boil for another 5-10 minutes;
remove from heat, let cool slightly, and pour into prepared containers.

Far from hiding, because ketchup is unusually tasty and ready to eat.

Ketchup barbecue at home for the winter

To prepare ketchup, you will need the following products:

two and a half kilograms of ripe and juicy tomatoes;
a kilo of bell pepper;
a pod of bitter pepper;
a tablespoon of chopped garlic;
three st. spoons of granulated sugar;
teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
six peas of bitter and allspice pepper;
five grains of cardamom;
laurel leaf - two pieces;
Art. a spoonful of starch diluted in half a glass of water.

How to make barbecue ketchup for the winter at home:

Tomatoes, sweet and bitter pepper cut into pieces and put on a small fire. Put all the ingredients except: vinegar and starch. An hour after boiling the vegetable mixture, grind it through a fine sieve.

Boil the puree for another three to four hours. About five minutes before readiness, add vinegar essence and starch. Pour the finished product into jars.

Ketchup by Jamie Oliver

The famous chef, who made a dizzying career, as usual, pleased with a great recipe.

To prepare "special" ketchup from Jamie Oliver, you need:

a kilo of ripe tomatoes;
tomato paste - two tbsp. spoons;
medium-sized onions - four pcs.;
incomplete glass of sugar;
salt to taste;
odorless vegetable oil - a quarter cup;
greens - a bunch of basil and parsley (celery).

Spices and seasonings:

two teaspoons of fennel and coriander seeds;
four cloves;
two small pieces of ginger;
small head of garlic;
chili pepper - one pc.

How to cook:

remove the skin from the tomato and cut into cubes;
chop the onion, garlic and herbs very finely;
cut ginger into thin slices;
put in a saucepan with vegetable oil, and simmer for five minutes, add spices;
add chopped tomatoes and a little water to the saucepan, close the lid and boil by a third;
puree the vegetable mixture;
boil the puree for another forty minutes.

Thick ketchup at home for the winter

It is difficult enough to cook thick and rich ketchup at home. You will lick your fingers. It takes a long time for the tomato sauce to boil down and become dense in consistency. But, there are two little secrets that will help the sauce become thicker:

Add apples.
Use starch in cooking.

Recipe number 1. Aromatic apple-tomato ketchup

Prepared as follows:

two kilos of tomatoes, chop three apples in a blender;
boil the tomato-apple mixture for twenty minutes;
cool, grind through a sieve;
add to the puree: a cinnamon stick, a few stars of cloves, and half a teaspoon each of nutmeg, rosemary, oregano, salt, sugar, a teaspoon of paprika, a few peas of allspice and bitter pepper;
boil the mass for two hours;
at the end of cooking, add two dessert spoons of 6% apple cider vinegar.

Recipe number 2. Thick ketchup with starch

The principle of preparing the sauce is the same as in the previous version, and the recipe is as follows:

three kilos of tomatoes;
three large onions;
teaspoon of paprika;
allspice and bitter - a few peas;
cinnamon and cloves - optional;
salt - table. a spoon;
sugar - a quarter cup;
starch - three tables. spoons dissolved in a glass of water.

Attention! 10 minutes before the end of cooking sauce add starch.

Ketchup with basil for the winter

Very simple and delicious recipe

We prepare as follows:

peel one kilogram of tomatoes;
rinse and dry a bunch of basil and parsley, chop;
finely chop the tomatoes, add two tables to them. spoons of sugar and one teaspoon of salt;
puree the tomato mixture;
add chopped three cloves of garlic and herbs to it;
cook for three to four hours;
pour into jars or bottles.

If you want ketchup for the winter with basil to have a uniform and smooth consistency, wipe it through a fine sieve.

You can add salt and sugar as needed while cooking the sauce.

If you come across too juicy tomatoes, and the sauce does not boil down for a long time. Dilute two to three tablespoons of starch in half a glass of water and gently fold into ketchup. Optionally, you can add various spices and seasonings to the sauce.

Ketchup Heinz from tomatoes at home for the winter - you will lick your fingers

It turns out the sauce, like the famous brand

Homemade Heinz ketchup is a great tomato sauce that can be made with just a few ingredients. Amazingly tasty and rich sauce will appeal to all family members. The main ingredient in ketchup is ripe tomatoes and sweet and sour apples.

Products:

tomatoes - three kilos;
half a kilo of Antonovka apples;
onion - three heads;
sugar - one and a half glasses;
salt - three dessert spoons;
apple cider vinegar 6% - 50-70 grams;
pepper - black, red, paprika, cinnamon, cloves, bay leaf - to taste.

Cooking instruction:

we prepare juice from tomatoes, onions and apples;
pour spices into the bottom of the pan, it is advisable to grind them with a coffee grinder, throw the whole bay leaf;
pour apple cider vinegar and vegetable juice into the spices;
mix thoroughly so that lumps do not form;
boil for five hours;
we take out a bay leaf from the finished ketchup and pour the finished product into jars.

Attention!

If there is no juicer available, then you can twist the vegetables and fruits in a meat grinder, and then grind through a sieve in order to get rid of the seeds and skins.

During the cooking process, the sauce must be stirred.

The vegetable mass should decrease in volume by two or even three times.

At the output, we get an excellent Heinz ketchup at home from tomatoes for the winter, which you will lick your fingers - such deliciousness!

Have a nice snack with homemade ketchups. We hope you enjoy our recipes.

Ketchup for the winter is great culinary idea, both in terms of taste, and in terms of economy. In the supermarket, such sauces are quite expensive, and they are packaged in small packages, so you constantly have to buy more and more bags of your favorite treat. If you make ketchup at home, it will cost much less, and a few jars are enough for the whole winter and for the whole family.

The basis for ketchup is traditionally tomatoes, but they must be supplemented with other vegetables and aromatic spices. Sweet and hot peppers, garlic and onions are suitable for this. Apples, plums, cherry plums and even prunes are used as more interesting ingredients for a piquant taste. This allows you to get different versions of ketchup every time, choosing your ideal sauce for each dish. For ketchup, you can take a wide variety of spices, and their composition usually depends solely on the preferences of the cook. Experienced chefs recommend paying attention to cinnamon, dried herbs, ground peppers and peppercorns, cloves, coriander, etc.

Ketchup for the winter is boiled on the stove or in a slow cooker. Most often, vinegar, salt and sugar are added to it, which makes it possible to preserve its taste and taste for a long time. beneficial features. For density, starch is sometimes put. Ketchup is used as a sauce for meat and fish dishes, side dishes and salty pastries, as a dressing for salads, added to marinades, etc. Store it in ordinary glass jars in the refrigerator or in the pantry.

Tomatoes - this is the first association that occurs with the word "ketchup". The rest will depend solely on the chosen recipe. This one, for example, uses standard ingredients that will allow you to get a delicate taste and the same consistency. The chili will spice up the sauce without making it too spicy. If desired, you can take hot red pepper instead of Bulgarian to get a really hot treat.

Ingredients:

5 kg of tomatoes;
300 g of bell pepper;
2 tsp ground chili pepper;
500 g of onion;
2 tbsp. l. salt;
200 g of sugar;
½ cup of vinegar.

Cooking method:

Peel the tomatoes from the skin, remove the seeds and stalks from the bell pepper.
Cut vegetables into large pieces and pass through a meat grinder, mix in one bowl.
Add salt and sugar to vegetables, stir.
Bring the resulting mixture to a boil and cook for 30 minutes.
Season the ketchup with chili pepper, continue to cook until you get the sauce of the desired thickness.
Pour vinegar into the saucepan, mix again and, after boiling, cook for another 5 minutes.
Pour the finished hot ketchup into jars, roll up the lids and let cool.

Interesting from the network

For many, it may seem strange to add fruits to ketchup, but the taste of this dish will dispel the doubts of even the most inveterate skeptics. It is best to use sour apples, such as antonovka. With this variety, ketchup will turn out not only tasty, but also fragrant, especially in combination with dry mustard and cinnamon. The sauce will be quite spicy. If you want to get a more neutral ketchup, it is better to exclude red pepper from the composition. If desired, replace the apples with cherry plum in the same volume.

Ingredients:

3 kg of tomatoes;
1 kg of apples;
2 tbsp. l. dry mustard;
1 glass of vinegar;
2 heads of garlic;
½ tsp red ground pepper;
1 st. l. salt;
1 cup of sugar;
½ tsp cinnamon.

Cooking method:

Rinse apples and tomatoes, cut into large slices and put in one saucepan.
Pour fruits and vegetables with water, cook for an hour and a half.
Grind the contents of the pan to a puree state using a sieve or blender.
Pass the garlic through a press and add to the resulting mass.
Season the apple-tomato mixture with cinnamon, salt, sugar, red pepper and mustard.
Mix everything thoroughly and boil again.
Boil ketchup for 30 minutes, then pour vinegar into it.
Continue cooking for another 5 minutes, pour ketchup into jars and seal tightly.
Wrap jars of ketchup in a warm blanket and cool at room temperature.

Ketchup in a slow cooker differs from that cooked in a saucepan in a thicker consistency. You can limit yourself to 1 hour of preparation if you do not plan to store the sauce for a long time. In this case, do not add vinegar either. If you don't have a blender, just strain the vegetables through a sieve after stewing. Ready ketchup should be cooled at room temperature and transferred to a cool place.

Ingredients:

1 kg of tomatoes;
3 cloves of garlic;
1/3 tsp coriander;
1 st. l. dried basil;
1 pinch of cinnamon;
3 cloves;
1 st. l. salt;
1 st. l. Sahara;
1 onion;
1/3 tsp allspice;
10 black peppercorns;
1 st. l. vinegar.

Cooking method:

Rinse the tomatoes thoroughly and remove the skin from them, cut into slices.
In a blender, chop the onion and garlic, put to the tomatoes along with all the juice that has stood out.
Grind all the spices in a mortar and pour over the vegetables.
Mix all the ingredients well together and transfer to the multicooker bowl.
Cook ketchup for 1 hour 30 minutes in the "Extinguishing" mode.
Pour the resulting mass into a bowl and grind with a blender.
Return everything back to the slow cooker, boil in the "Baking" mode.
Add vinegar and bring the ketchup to a boil again.
Arrange the sauce in jars, roll up the lids.

Now you know how to cook ketchup for the winter according to the recipe with a photo. Enjoy your meal!

Ketchup for the winter is prepared surprisingly easily and quickly, so many housewives will be surprised why they have never tried to make such sauces at home before. It is best to stock up on them during the vegetable season and leave the jars in a cool place, taking them out as needed during the cold season. So that everything works out the first time and the result exceeds your expectations, remember a few simple tips from experienced chefs
Before you make ketchup, be sure to remove the skin from the tomatoes. To do this, make a cross-shaped incision on each of them, and then scald the vegetables well with boiling water. After this procedure, the skin will be removed very easily;

Spices in ketchup can be added crushed or whole, but in the second version, the finished sauce should be filtered;

Choose ripe tomatoes for ketchup, but make sure that the fruits are dense and solid;

In rolled jars, ketchup can be stored for up to 1 year, but only if it contains vinegar.

Today, in almost every refrigerator you can find a package of ketchup. This product is included in our everyday life very durable. It is convenient and tasty, able to turn ordinary pasta into a treat. One trouble - the composition on the pack can intimidate even a person who has a very superficial knowledge of chemistry ... So why risk your health if you can cook wonderful, and most importantly, healthy ketchup at home yourself! Its taste will even surpass the store, and even a child can be treated with such a delicacy.

Sauce from distant shores

It was not the Italians who were the first to think about how to make ketchup at home! The whole world is convinced that this dish belongs to the Mediterranean cuisine. In fact, the first ketchup was made by the Chinese. It happened at the end of the 17th century. True, there were no tomatoes in it, as in all of China. It was called ke-tsiap and was made from salted fish, shellfish and spices. This sauce came to Europe several decades later.

Only 100 years later, tomatoes appeared in the composition of ketchup. The British culinary specialist Richard Brigg is to be thanked for this - it was he who thought of replacing the fish base, which is unusual for a European, with tomatoes. The dish prepared by him instantly earned popularity, and since then tomato ketchup has firmly held its position in refrigerators and in the hearts of people around the world. What is the merit of Italy and is there any at all? The Italians, not being the inventors of ketchup, show a true love for this sauce. He firmly entered into their national cuisine. And now we don't represent the traditional Italian pasta or pizza without ketchup.

Many of our fellow citizens remember "Krasnodar Sauce" made from tomatoes. Whether it was a variation of the European ketchup recipe, or whether the Soviet culinary specialists themselves invented it again, it is difficult to say. But one thing is indisputable - he enjoyed and continues to enjoy popular love.

What to cook ketchup from

It is possible that fish ketchup is still being prepared in Asia... But most of the admirers still associate this sauce with a tomato base. There are many recipes and ways to make ketchup at home. One thing unites them - at the base of tomatoes. In addition to them, onions, garlic, bell peppers and rotunda, apples, zucchini, eggplant, greens, and many seasonings are used for cooking.

Necessary equipment and tools

Ideally, you should use a juicer to make ketchup. The best homemade ketchups are made not from tomatoes themselves, but from tomato juice. There should be no seeds or peel in it, only pulp and juice. You can chop tomatoes with a food processor or even an immersion blender. Modern technology, operating at high speeds, is able to grind the seeds so much that they will not be visible in the finished sauce. An ordinary meat grinder cannot do this.

A steamer can be of great help. If, before making ketchup at home, the tomatoes are steamed and then immersed in cold water, it will be possible to easily remove the skin from them. The resulting tomatoes are passed through a fine sieve to separate the seeds.

In addition, you will need a cooking pot, cutting board, knife.

Recipe for classic tomato ketchup

Let's try to cook ketchup at home, the recipe of which is quite simple. To prepare it, you will need tomatoes, sugar, salt, garlic, cloves, nutmeg, cinnamon and pepper. If desired, you can add hot red pepper.

Product proportions:

tomatoes - 1 kg;
sugar - 50 g;
salt - a pinch;
9% vinegar - 20 g;
cloves - 4 pieces;
peppercorns: black, white, allspice - only 5-6 peas;
clove of garlic;
cinnamon and nutmeg - on the tip of a knife;
small bay leaf;
red hot pepper to taste.

Cooking

Before making ketchup at home, get rid of the crusts and cut the tomatoes. You can immerse them in boiling water for a few seconds, and then pour over cold water. It is convenient to use a steamer. And with some varieties of tomato, the skin is removed so well.
We put the tomatoes in a food processor or blender, interrupt into minced meat.
Pour into a saucepan, set to boil. By the end of cooking, we should have 2/3 of the original volume left. This will take at least an hour.
Cooking spices. Pass the garlic through a grinder. Grind the pepper.
An hour after boiling, add salt, sugar, spices and garlic to the pan. Cook for another 5 minutes.
At the very end, pour in the vinegar, let it boil and turn it off.
Transfer to a jar, let cool.

This is how ketchup is made at home. The recipe also suggests the possibility of harvesting for the winter. To do this, the hot sauce must be poured into jars and rolled up. This blank does not need further sterilization.

Tomato and Pepper Ketchup

You can diversify the classic recipe with other ingredients. This is especially true in the summer-autumn period, when fragrant seasonal vegetables are just asking for a table. Great for making ketchup bell peppers. They can replace from a quarter to a third of a tomato. Can be added to sauce and onion. Before you make ketchup at home, it must be stewed in a frying pan. Stewed carrots are often added to ketchup along with the onion - it thickens the consistency and gives the sauce an amber hue. Adding fresh chopped greens to homemade tomato ketchup will make it fragrant and healthy. Experimenting with rolling such ketchup for the winter is not worth it.

A bit of exotic

When all your friends learn about how to make ketchup at home, you can still surprise and delight them with a new recipe. For example, prepare sweet and sour ketchup from exotic fruits!

Product proportions:

homemade tomatoes - 1 kg;
onion - 500 g;
garlic - 5-6 cloves;
medium-sized pineapple - 1 pc;
sunflower or olive oil - 100 g;
salt, sugar, spices to taste.

Cooking

Onion and tomatoes cut into cubes.
Heat oil in a saucepan, fry onion. Add in the tomatoes and half the garlic. Continue quenching.
After 40 minutes, put the mixture in a bowl and let cool.
Add chopped pineapple, remaining garlic, spices. Sugar can not be added to such ketchup from homemade tomatoes, because it already turns out to be quite sweet.
Blend the mixture with a blender.

Chilled sauce can be served immediately. Store it in the refrigerator, in a sealed container.

Improvisation on the theme of ketchup

You don't always have the ingredients you need on hand. And sometimes there is some product in the refrigerator that inspires culinary experiments. It is quite possible to add a piece of broccoli, avocado, a small pear or a sour apple to ketchup. Sweet plums add a special charm to the sauce. Vinegar can be substituted lemon juice This will make the sauce more tender. In any case, the new ingredient should not just be put in a saucepan, but replace some of the tomatoes with it.

How to make tomato ketchup for the winter?

Usually ketchup brewed according to classic recipe well kept. It is not necessary to transfer it to the cellar or basement. An ordinary pantry in a city apartment will save summer aromas until winter. Like other blanks, ketchup can be closed in jars with screw caps. The role of preservatives is performed by vinegar and salt. Thorough disinfection of containers is very important for the safety of the product. It is best to wash the jars with soda, and then steam them. You can put them on the old fashioned way special stand over a pot of boiling water. And the presence of modern technology in the kitchen simplifies the process as much as possible. For example, a dishwasher can both wash and sanitize jars on its own. The steamer handles the container perfectly.

What to serve with homemade ketchups

Of course, the classics of the genre are pasta filled with fragrant tomato sauce. This sauce goes well with meat and fish dishes, dumplings and salted dumplings, fried pies. Based on homemade ketchup, you can also prepare more complex sauces: filling for cabbage rolls, meatballs, stewed fish. You can combine it with mayonnaise or sour cream and stew a bird in it. It will add expressiveness and aroma to a tender omelet. It is excellent for cooking in pots. This sauce can also be added to mushroom or vegetable caviar. Unusual application homemade ketchup can be added to the brine for marinating herring "in Korean". Well, do not forget about its intended use - for pizza, shawarma, hot dogs.

In winter, an open jar of homemade ketchup will spice up any family dinner. This sauce, especially homemade from ripe summer tomatoes, even on festive table will take pride of place.

Ketchup is one of the favorite sauces for both adults and children in many families, including mine. But I really don’t like buying it in the store - because I don’t know at all what the manufacturers actually put there. Therefore, in summer and autumn, when there are a lot of tasty, juicy and affordable tomatoes, I will certainly close homemade ketchup.

Then I will definitely be sure of its taste and composition when I open a jar for meat, pasta or chicken fillet nuggets in winter.

Ingredients:

2.5 kg of tomatoes;
3 onions (medium size);
0.5 cups of sugar;
80 ml 9% vinegar;
0.5 teaspoon of black peppercorns, clove buds, coriander seeds;
2 teaspoons of salt.

* From the indicated amount of ingredients, about 1 liter of ketchup is obtained (this figure may vary slightly in one direction or another - it depends on the density of the ketchup).

Cooking:

Wash tomatoes and onions. Peel the onion, cut off the basal bottom and cut into small pieces. Cut the tomatoes in half, cut out the attachment points of the stalks and dense light areas (if any). Cut the tomatoes into slices. In a wide saucepan with a thick bottom, place the tomatoes and onions. We mix.

Put the saucepan on the fire, bring to a boil over medium heat. Then reduce the heat to a minimum, cover the pan with a lid and cook the mass for 40 minutes.

The resulting mass is slightly cooled and rubbed through a sieve (it will be faster if you first grind the mass through a perforated colander, and then through a sieve or fine-mesh colander). As a result, we get a liquid mass, which we return to the pan. Put the saucepan with the tomato mass on the fire and bring to a boil.

From a wide bandage we cut off a piece 30-40 cm long. Put peppercorns, cloves and coriander on the edge of this piece and tie it securely. It turned out a bundle with spices on a long "string" from a bandage.

We lower the bundle with spices into the boiling tomato mass, and tie the other end of the bandage to the handle of the pan (so it will be easy to remove after cooking).

Cook the tomato mass until it is reduced to half the volume and reaches the desired density. If you cook on low heat, it will take about 1 hour, on medium heat the process will go twice as fast, but at the same time you will have to stir the mass often so that it does not burn. Choose for yourself how it is more convenient for you to cook ketchup. When the ketchup reaches the desired density, put salt, sugar and vinegar, cook for another 5-10 minutes. We get a bag of spices.

Pour the ketchup into prepared, sterilized jars and immediately close the lids.

Turn jars of ketchup upside down and wrap in a blanket. We leave the ketchup in this form for a day, after which the jars can be transferred to a permanent storage location. Such ketchup can be stored at room temperature, but in a dark place.

Ketchup - this sauce has firmly taken its place in our diet.

It is one of the most consumed sauces in the world. It is not necessary to buy it, it is quite possible to cook ketchup so beloved by many at home. So here are a few recipes.

HOME KETCHUP

Ingredients

5 kg of tomatoes, 1 cup chopped onion, 160-200 g sugar, 30 g salt, 1 cup 9% vinegar, 1 tsp. spoon of black pepper, cloves, mustard seed, a piece of cinnamon, 1/2 teaspoon of celery seeds.

Slice the tomatoes. Steam them together with chopped onion under a lid in an enamel bowl. After cooling slightly, rub through a sieve. Reduce the resulting juice by half. Then put the spices in a gauze bag in two layers and dip into the boiling mass. Before the end of cooking, add salt, sugar, vinegar. Boil everything for 5-7 minutes. Take out the spices. Pour hot ketchup into pre-sterilized bottles and seal immediately.

CHINESE KETCHUP

Ingredients

1.5 kg of tomatoes, 50 g of salt, 375 g of sugar, 120 g of vinegar, 5 g of garlic, 4 g of ground cloves, 30 g of ground cinnamon.

Rub the tomatoes through a colander with very small holes. Place the spices in a gauze bag, put in an enamel pan. Add salt, sugar, vinegar. Pour the tomato paste into the prepared mass. Cook this mixture over very low heat. After the appearance of a stable taste and aroma, when the mass takes the form of a sauce, stop boiling, remove the bag with spices.

Add mustard to the chilled sauce if served with pork; curry (in powder) - to

boiled rice dishes.

Ketchup for rice and pasta dishes

Very ripe juicy red tomatoes; for 1 liter of tomato 600-700 g of wine vinegar, tarragon, 1 g of cayenne pepper, 3 cloves, 2 g of ginger, 2 g of cinnamon, 20-30 g of salt, 1/2 medium-sized onion, 40-50 g of sugar, 2 g of nutmeg nuts, 2 g red pepper, 1-2 pinches of curry.

Peel ripe tomatoes. Then boil them under the lid for several hours over low heat, stirring constantly. Rub the pasta through a fine sieve, add to 1 liter of pasta 600-700 g of wine vinegar, tarragon to taste, cayenne pepper, cloves, ginger, cinnamon, salt, onion, sugar, nutmeg, red pepper and a pinch of curry, as required by the recipe.

To improve the taste, add anchovy paste. Optionally and in any quantity, you can add celery, mushrooms, nuts, broth, oysters. Spices are added to the sauce only in ground form. Mix the mixture well, boil to the desired density for 20-25 minutes. Properly cooked sauce is spread on bread. For long-term storage, it must be folded into a sterile dish. Store in a cold place.

ENGLISH KETCHUP

Ingredients

3.9 kg of tomatoes, 0.1 l (100 ml) of 10% vinegar, 750 g of sugar, 50 g of salt, South red pepper, 5 g of ground ginger, 3 g of ground cinnamon, 3 g of ground cloves, 500-600 g of chopped onions and celery, 4 liters of water.

Boil chopped tomatoes in an enamel bowl. Add onions and celery to them. Rub the softened vegetables through a fine sieve. Boil again with frequent stirring, adding spices in a gauze bag.

Evaporate the prepared mass until all the water has evaporated. Avoid burning. Ready ketchup must be poured into sterile bottles. Store in a cool place.

KETCHUP WESTERN EUROPEAN

Ingredients

5kg tomatoes, 15g salt, 1 teaspoon prepared mustard, 1/2 teaspoon ground red pepper, a pinch of grated nutmeg, 2 cloves, ]/2 teaspoons cinnamon, 1-2 tbsp. spoons of 3% vinegar.

Peel the skin off the tomatoes. Cut them up. Boil for 30 minutes with salt. Then rub through a sieve. Add all the spices, vinegar to the resulting puree. Cook for 30-45 minutes over low heat without a lid. Ketchup can be made spicier by adding more vinegar and pepper. And also sugar.

Ketchup in a hurry

Ingredients

1 kg of tomatoes, 500 g of garlic, salt, spices to taste.

Peel the garlic. Skip it and tomatoes through a meat grinder. Add salt and spices. Divide into jars and refrigerate.

PLUM KETCHUP No. 1

Ingredients

500 g plums, 4 bell peppers, 1 head of garlic, a few black peppercorns, 1 tbsp.

spoon of vinegar, 3 tbsp. spoons of sunflower oil, sugar, salt to taste. Skip everything through a meat grinder. Cook for 15 minutes. Hide in sterile jars.

PLUM KETCHUP No. 2

Ingredients

1 kg plum, 500 gluk, 2 kg tomatoes, 4 sweet peppers, 2 bitter, a few black peppercorns.

Pass everything through a meat grinder. Cook for 4 hours until thickened. Close in sterile jars.

RED CURRANT KETCHUP

Ingredients

2 kg of currants (without petioles), 1 kg of sugar, 1 cup of 9% vinegar, 2 tsp. tablespoons ground cloves, 1 tbsp. spoon of cinnamon, 1 tsp. a spoonful of ground pepper - black and allspice. The amount and composition of spices can be adjusted in both directions.

Cook jelly from sugar and currants (20 minutes from the moment of boiling). Then squeeze the bones, pour in the vinegar. Add spices. To mix everything. Boil a few more minutes

ADJIKA- Caucasian spicy and fragrant seasoning - a pasty mass of red pepper with salt, garlic, herbs (green and dried, hops-suneli), walnut.

Adjika is usually red in color, but green seasoning can be cooked from unripe peppers.

Tomatoes are not part of the traditional adjika. But some sauces are called "adjiks" for their spiciness.

ADJIKA RED GEORGIAN

Ingredients

1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little cinnamon (ground), 200 g of walnuts, 300-400 g of steep salt (coarse), about 300 g of garlic.

Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt.

Skip 3-4 times through a meat grinder with a fine grate. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven

ADJIKA GEORGIAN GREEN

Ingredients

3 parts suneli hops, 2 parts capsicum red pepper, 1 part garlic, 1 part coriander (ground cilantro seeds), 1 part dill.

Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour in wine vinegar with a strength of 3-4% to get a wet thick paste, well suited for long-term storage in tightly sealed glass or ceramic dishes.

ADJIKA IN ARMENIAN

Ingredients

5 kg of whole tomatoes, 1 kg of garlic, 500 g of hot capsicum, salt to taste.

Pass everything through a meat grinder. Salt. Leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily. You need to salt the tomato juice before you need to add garlic and pepper, otherwise the taste of salt will not be felt later.

ADJIKA IN KIEV

Ingredients

5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour, the better), 1 kg of carrots, 2 tbsp. tablespoons of salt, 200 g of sugar, 400 g of vegetable oil, 2 tbsp. spoons of red hot pepper (you can put 1 tablespoon of black, 1 tablespoon of red).

Pass all vegetables through a meat grinder (it is better to pre-peel tomatoes or pass through a juicer). In order for tomatoes to be easily peeled, they need to be poured with boiling water for 3-5 minutes. Season with oil, sugar, salt, spices. Then boil for 2-3 hours until the desired consistency. Pour hot adjika into sterilized jars. Roll up jars and seal them.

ADJIKA - RECIPE

5 kg of tomatoes, 1 kg of sweet pepper, 16 pcs. bitter pepper, 300 g garlic, 500 g horseradish, 1 cup salt, 2 cups vinegar, 2 cups sugar.

Grind all components in a meat grinder, including pepper seeds. Add sugar, salt, vinegar. Let stand for 30 minutes, then pour the resulting mass into bottles. You don't need to boil. Stores well in bottles without refrigeration

SALSA

This seasoning of Mexican cuisine is very similar to adjika.

Ingredients

450 g peeled and seeded tomatoes, 1 onion, 3 chopped garlic cloves, 1 chopped bunch of cilantro, 2 hot peppers, 1 green sweet pepper, 2 tbsp. tablespoons (30 ml) lemon juice, * / 2 teaspoons salt.

Chop the tomatoes. Chop the onion. Put tomatoes, onions in a separate bowl along with garlic and cilantro. Finely chop hot pepper. Mix it with tomatoes. Remove seeds and veins from green peppers, finely chop and mix with tomatoes along with lemon juice and salt.

Before serving, you need to cool the prepared seasoning for 30 minutes.

Why is Sushi Wok telling you about ketchup? Because for the first time this sauce was made in China. The recipe that formed the basis of the modern dish has almost nothing to do with what is sold in stores today. And its taste would hardly please anyone who has tried ketchup at least once. From its inception to the present day, tomato sauce has made trip around the world, has undergone major changes under the influence of national traditions and tastes, but continues to occupy a leading position in the ranking of the most sought-after and popular sauces in the world.

Composition of classic ketchup

Ketchup is synonymous with tomato sauce. Cooking it correctly from ripe fleshy tomatoes is the basis of the basics. And what corrects the taste and gives tomato puree piquancy is only additives. These include salt, pepper, vinegar, and in some cases sugar.

Depending on the method of use, combination with certain ingredients, it is allowed to add to ketchup and other seasonings. It can be citric acid, black pepper, red, jalapeno, chili, ginger, cinnamon, onion, garlic, celery, cloves, mustard seeds, nutmeg, bay leaf. Exclusively natural and natural ingredients.

It is this ketchup that is meant when they start talking about the benefits of tomato sauce, medicinal properties and opportunities to use for baby food. What is sold today in stores, a recipe put into mass production, cannot be called a classic and healthy sauce.

The composition of ketchup in store packaging

Most ketchup from the store is not ketchup. That is, the main ingredient - tomatoes - may not be there at all. Quite often, cheap ketchup-like products are prepared from any available puree or substances replacing them. For these purposes can be used:

Vegetable puree (not tomato);
Plum puree;
Applesauce.

Also, tomatoes can be present in the composition of the sauce only nominally, so that you can write about it. Their inclusion in the recipe in the amount of 15% of the total volume will not make the sauce better. But to give the desired consistency and even density, starch is more likely to be added to such a sauce.

The following indicators are not the most good product- these are preservatives, stabilizers and flavorings in the composition. If the sauce is not made from tomatoes, dyes are added to it. Therefore, today the expression "tomato ketchup" is not at all speech error and tautology.

History of ketchup

The first ketchup was not made from tomatoes, but from fish. They were treated in Fujian province, and also served to Europeans in Canton. Ge-tsup tasted very unusual, but quite interesting. So the British brought the recipe home to try and reproduce it. But it turned out to be very difficult to get canonical ingredients, so experiments began.

As a result of experiments with anchovies, beer, mushrooms, walnuts, Worcester sauce was born, which still exists. Tomatoes were added first as a condiment. They were not eaten, considering them poisonous fruits. Recognition took place in 1830, after which the first version of ketchup appeared, close to today's familiar recipes.

However, ketchup could be truly tasty, fragrant and healthy only if it was prepared at home. The product that was sold in stores in the second half of the 19th century was simply deadly in 90% of cases.

First batch production of tomato sauce

The tomato season lasted only 2-3 months. Only from July to October it was possible to get fresh fruits. It was impossible to store them longer, so factories and concerns went to various tricks and sophistications: they made mashed potatoes from tomatoes, tried to keep it for future use until the next season.

The lack of a proven technology, state control, and accepted standards led to a real disaster. During storage, the blanks of mashed potatoes became moldy, fermented, bacteria started in them. In the struggle for the presentation, boric, benzoic and salicylic acid, formalin, coal tar were added to the mass. The dishes in which the future ketchup was boiled were made of copper and reacted with the contents. 90% of commercial ketchup in the middle of the 19th century contained deadly substances, the use of which could lead to serious illness and death.

The most famous ketchup in the world

It is produced under the Heinz brand. Henry Heinz was the first manufacturer to focus on product quality and strict adherence to recipes and technology. Against the backdrop of the sorting that was littered with store shelves, his sauce was really tasty and healthy.

Today, Heinz remains the leading manufacturer of ketchup and a whole line of other sauces. True, they did not succeed in completely abandoning preservatives.

Incredible facts about ketchup

Like any dish that has its own history, respect and honor in many countries of the world, ketchup boasts its own portfolio of amazing myths and facts. The most incredible of them:

There is a monument to ketchup in the world. This form was given to the old water tower. It is located in Collinsville, Illinois and is 58 meters high.

Ketchup is like fine wine. The taste of sauce from the same manufacturer will vary from batch to batch. It depends on the characteristics of the harvested crop;
Ketchup is included in grocery basket, which is delivered by an astronaut to the ISS. NASA allowed it to be included in the list of products;
Ketchup can be eaten by pregnant women and children. We are talking about natural or homemade tomato sauce;
According to statistics, each person consumes about 3 bottles of sauce per year. At the same time, children on average eat ketchup 50% more than adults;
Tomato sauce is a source of antioxidants;
To get sauce from a glass bottle, it is useless to knock on the bottom. This will make it run even slower. To achieve the desired result, you just need to shake the container.

What to eat with ketchup and what dish to add it to - decide for yourself. Every country has its own habits. The most common and acceptable combinations for Russians are pasta, meat, fast food and pizza. In China, it is traditionally served with rice and fish, in America it is often eaten for breakfast, and in Holland, tomato sauce is not added to hamburgers, hot dogs, or served with french fries. The only thing that was unanimous global community gourmets, turned out to be the issue of tomato ice cream. The vast majority didn't like it.

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You can even eat a newspaper with ketchup. It sounds funny, but there are such thoughts, and most likely every person has them. In fact, it is. Ketchup is the most popular sauce in the world. Everything is eaten with it. Unless, ketchup is not added to desserts and cereals. And it's no wonder that there is such a large selection of ketchups in stores. So what is ketchup and how to cook it at home, read on.

History of the origin of ketchup / How to make ketchup at home?

In every family there is a person who uses ketchup every day and with any dish. Do you know who invented ketchup? Culinary historians call China the birthplace of ketchup. Yes, yes, China. Only there were no tomatoes in it at all. The composition of that sauce included: walnuts, fish, beans, garlic and much more. The basis of Chinese ketchup was sour wine. With this sauce they ate noodles, rice, cakes and meat.

The word ketchup is derived from the Chinese word koechiap or ke-tsiap, which means brine from salted fish or shellfish. In old Asian cooking, the term ketchup means a sweet sauce made from tomatoes. In the middle of the 17th century ketchup came to Europe. It was brought to England by travelers, sailors and merchants. The sauce was liked by the British, and then by all Europeans. Each country added its own ingredient to the recipe. As a result, as a sauce, it was very different in each country. And of course he had nothing to do with the modern inhabitant of our refrigerator.

Modern ketchup as we know it appeared in the USA. The Americans have almost completely reworked Asian and European technologies for making ketchup. Vinegar, tomato paste were added to it, and now - the miracle sauce is ready! This recipe is basically used by all manufacturers of ketchup sauce. According to this recipe, ketchup is simple and unique, but it has three essential components: tomato puree, spices and acetic acid or vinegar and salt.

Love ketchup and eat everything with it? But if you are worried that there are a lot of harmful ingredients and preservatives in store-bought ketchup, then you just need to try making ketchup at home. The taste and quality of homemade ketchup will surprise and delight you and your loved ones. Making homemade ketchup is not difficult, the products are available, but cooking skills will still be needed.

So Homemade ketchup recipe.

homemade ketchup recipe

Ingredients:

2 kg very ripe tomatoes
0.5 kg sweet red bell pepper
0.5 kg onion
1 cup of sugar
1 glass of vegetable oil
1 tablespoon ground black pepper
2 tbsp. l 9% table vinegar

Cooking method:

Peel and wash all vegetables.
Cut everything into pieces and pass through a meat grinder.
Put in a saucepan.
Add spices, salt, sugar and vegetable oil.
Cook for 1.5 hours.
Pour in the vinegar and boil. Ketchup is ready.
Pour into sterilized dishes and roll up.

If you still want a little piquancy and variety, then do not be afraid to experiment and your culinary fantasies. Feel free to add hot peppers or apples to the tomato sauce. Get a spicy sweet and sour or spicy sauce.

With homemade ketchup, they eat pasta, rice, french fries and chips. Pigeons are stewing with him, stuffed peppers, shrimp, various casseroles and meat dishes in the oven.

Homemade ketchup is not only tasty, but also healthy. After all, there is nothing harmful in it. Only useful vitamins and micronutrients. And in natural homemade ketchup there are substances that help fight cancer and heart disease.

Recipes with homemade ketchup or tomato sauce.

Eat natural products, cook according to our recipes and be healthy!

Ketchup is one of the most popular sauces. They are generously poured over french fries and cutlets, added to a salad, stewed with fish. There are a million uses for it. This tomato delicacy is the same mandatory attribute of a meal as salt or bread. There are many types of ketchup on the shelves in the store - for all occasions and culinary preferences. But it was not always so.

Ketchup was introduced to Europeans by sailors in 1700. From Malaysia they brought ke-tsiap sauce made from salted fish, shellfish and spices. He did not gain much popularity. The turning point came in 1792 when English chef Richard Brigg replaced fish with tomatoes. At that time, the tomato was considered an outstanding and truly mystical fruit. Since then, ketchup has been expanding into refrigerators and dining tables. The famous writer Charles Dickens was a real fan of ketchup and even called it “an exquisite condiment that turns just delicious food into the "food of the gods".

The recipe for the "food of the gods" did not stop changing and supplementing. Garlic, celery, vinegar, salt, cornstarch, tomato paste, hot peppers are the most popular ingredients today.

An indicator of the quality of this product is density. Real ketchup should not pour, but lazily flow down the walls of the bottle. By the way, it was only in the mid-80s that ketchup was also produced in plastic containers, which made it possible to squeeze out tomato sauce to the last drop. The Americans thought of this - big lovers of ketchup. The most famous is Bill Clinton. As president, and after the completion of a loud political career, he still likes to go to McDonald's, order french fries, sprinkle it with a fair amount of ketchup and savor this simple dish.

Such “luxury” is not available in every restaurant of this chain. In Dutch, Belgian and French McDonald's, mayonnaise is much more popular. This fact was even discussed in detail by the heroes of the Tarantino film Pulp Fiction.

Gourmets claim that ketchup of the same brand and one manufacturer can taste differently. This is due to the quality of the tomatoes that were used to produce the batch of product, because the more they have been in the sun, the sweeter and tastier they are, the balance of spices also matters, and the human factor can never be ruled out. This has its own charm.

The most popular and recognizable ketchup in the world is this Heinz.
In 1876, Henry J. Heinz became the first to mass-produce it, and the red sauce caught on. The Heinz case lives on today, and number 57 is a classic.

Unfortunately, today some manufacturers are trying to reduce the price of the product, while quality suffers. Opt for darker colored ketchup. How more natural color- the higher the content of tomatoes in it. If the color of the ketchup is unnaturally bright, it probably contains dyes.