Children's ketchup for the winter

Children's ketchup for the winter

Necessary and tasty children's ketchup for the winter is a good way to feed children red tomatoes. This sauce can be served with spaghetti, cutlets, chops and potatoes. A small number of components, the absence of acid, vinegar, dyes, thickeners and preservatives make this recipe a good option for baby food. To produce ketchup for children, it is recommended to use fleshy, ripe tomatoes (without defects or external defects).

• tomatoes – 1200 g;
• Sugar – 50 g;
• salt – 1 tsp;
• onion – 1 piece (medium size);
• cinnamon – 1/4 tsp;
• cloves and aromatic pepper – 2–3 pcs.

Manufacturing

Let's prepare the vegetables: wash the tomatoes under running water, peel and rinse the onions with cool water. Chop the ripe tomatoes into random sections and place them in a blender bowl. Cut the onion into quarters and add to the tomatoes in a blender.

Now grind the mass to a puree and pour it into a saucepan or bowl.

Turn on the burner to medium heat. After boiling, cook the cooked tomatoes for 15 - 27 minutes. Then remove and let them cool to room temperature. Grind the prepared tomato puree through a sieve. I used ordinary plastic, but it works great to wipe through iron.

Add granulated sugar and table salt to the container with the pureed puree. We use small rock salt without additives or flavorings. Mix everything well.

Now it’s the turn of spices: add cinnamon, cloves and pepper to the tomato mass.

Turn the burner back on to medium heat and cook the children's ketchup for 70 - 100 minutes. After boiling, the fire should be reduced. Then, as it hardens, stir more often. At first the interval should be 10–15 minutes, and at the end no more than 5. Cooking time will depend on the density of the tomatoes. Our ketchup should be thick (like sour cream) and homogeneous. If the mixture is runny, keep it on the fire longer.

Pour the prepared roasted tomato mass into glass containers (small size) and seal hermetically. We place it on a thick fabric mat and wrap it in a warm shawl. This will allow the jars to steam well, and the ketchup will be sterile. Leave our ketchup like this for 10 - 12 hours until it cools completely.

Then we send chilled homemade ketchup for children for the winter for storage in the pantry or cellar at a temperature no higher than + 18. We use the fragrant tomato mass throughout all the winter months.

Ketchup "Children's" recipe

Ingredients

Step-by-step recipe for making Ketchup “Children’s” with photos

This is how the delicacy is prepared:

Boil the tomato over low heat.

Grind the butter with the addition of flour.

Video recipe Ketchup “Children’s”

Chinese sweet sauce

You can also pamper your family with an indescribably delicious and unusual Chinese sweet sauce!

So, in order to prepare a delicacy according to this recipe, you will need:

Ingredients:
onions - 1 pc.;
vegetable oil - 2 tbsp;
ginger-30 g;
garlic - 2 teeth;
soy sauce - 2 tbsp;
vinegar - 1 tbsp;
reddish wine - 2 tbsp;
tomato-3 tbsp;
brown sugar - 2 tbsp;
starch - 1 tbsp;
orange juice-125 ml.;
water-2 tbsp.

This is how the sauce is prepared:

Take onion, cut into small pieces, ginger, garlic.

Heat a frying pan with vegetable oil and fry the prepared foods for a few minutes.

Place ketchup, soy sauce, sherry, juice into a separate container, add brown sugar, stir everything, add to the frying pan, and boil.

Homemade ketchup: 5 regular recipes for the winter

Ketchup is a universal sauce that complements the taste of meat, spaghetti, dumplings, pizza and ten other favorite dishes. Perhaps each of us has our own preferences regarding which flavor to choose. Some people love it when it’s sweet and spicy, others love it when it’s fiery and spicy, and still others love it for the traditional ketchup recipe, with the pronounced taste of new tomatoes. But, unfortunately, it’s not so easy to find a high-quality product on the shelves of hypermarkets; it contains a lot of preservatives, e-shek and other chemicals, so now we’ll make homemade ketchup with our own hands!

What is ketchup made from?

Today, the base of almost any store-bought ketchup is concentrated tomato paste . Tomatoes (fruits with fleshy pulp and low water content) are ground and boiled for a long time to remove excess liquid and obtain a thick product. Later they are packaged and sent to special factories where ketchup is produced. Some manufacturers sin by adding modified starch and other thickeners and chemical stabilizers for greater thickness.

Spice extracts - they are obtained from herbs, chili peppers and vegetables. The extraction method is similar to the creation of perfume, so factories try to achieve a similar taste regardless of the batch of product (so that the taste is similar in each pack). At home, of course, it is better and healthier to use natural spices and the freshest vegetables from the garden. This way you will be 100% sure that there are no flavors or dyes in it!

Salt, sugar - they give the sauce a suitable taste balance; also, in combination with vinegar, they play the role of a preservative, in other words, they are responsible for the safety of the product. As a standard, use ordinary table salt (non-iodized) and white granulated sugar. But again, you can often find glucose-fructose syrup or a sweetener such as saccharin in the composition.

Vinegar is an acid that regulates the flavor balance and extends the shelf life of the product. Almost all manufacturers do not use naturally fermented vinegar, but chemically synthesized vinegar and lactic acid.

Water - it is added during production to dilute the tomato paste to a suitable mixture. For a homemade product, water is not required if you are preparing it from natural tomatoes, but on the contrary, it will need to be evaporated until it reaches the appropriate thickness.

Now that you understand what ketchup is made of, let's get down to business - choose the recipe you like and prepare the most delicious tomato sauce from natural products, so that you can eat it without fear for your health and safely give it to your children!

Tomato ketchup for the winter - step by step photos

Homemade tomato ketchup is similar to store bought in both taste and mixture. This is a traditional all-purpose sauce, without pronounced pungency, sweetish, with a subtle aroma of spices. It goes well with any dish: barbecue, vegetables, pasta, etc. You can cook it for one meal, straight to the table, or roll up a couple of jars of fragrant ketchup for the winter.

Ingredients

• tomatoes – 4 kg
• onions – 2 pcs. (130 g)
• garlic - 3 teeth. (15 g)
• sugar – 100-150 g
• salt – 2 tbsp. l. or to taste
• vinegar 9% – 50-70 g
• reddish ground pepper – 0.5 tsp.
• dark ground pepper – 0.5 tsp.
• ground cinnamon – 0.5 tsp.
• cloves – 3 pcs.

Manufacturing

Wash the tomatoes and drain excess water. Cut large fruits in half so that they fit into the bell of the meat grinder. If there are any damaged areas, cut them off as well. Peel the onions and garlic.

Pass all cooked vegetables through a meat grinder with a large mesh. An electric meat grinder will complete the task in 5 minutes. The result will be a full 5-liter saucepan (choose a wide one so that the moisture quickly boils away).

Place the pan on the fire and wait until it boils. Cook for 1 hour with a slight bubbling sound - without a lid to allow moisture to escape, stir occasionally. It is not necessary to remove the foam; it will boil down without the help of others. During this period of time, the color of the tomato puree should become darkest, and the skins should boil down and give their own taste to the water.

Grind the slightly cooled puree through a fine iron sieve in small portions, helping yourself with a spoon. Throw out the cake (seeds and peel), the waste should be no more than a glass. Try to grind well so that as much of the thick as possible remains in the pan, then the ketchup will turn out thick and not watery like water.

Return the pan with the resulting vegetable juice back to the heat. Cook for another 1 hour, uncovered, at a low simmer, stirring occasionally so as not to burn. The ketchup should boil down to approximately twice its original size (if you want to get an even thicker product, boil even longer).

Add sugar, salt, and also spices: cinnamon, reddish and dark pepper, cloves (the umbrellas will need to be thrown away later, so you can wrap them in a gauze bag if you don’t want to catch them later). Cook for 20 minutes, stirring.

Pour in 9% table vinegar in small portions, the amount is determined depending on the degree of sweetness of the tomatoes to taste (you may need to add more sugar). After adding the vinegar, cook the ketchup for no longer than 10 minutes. Discard the cloves. Pour the hot ketchup into a sterilized container and roll it up immediately.

Turn the workpiece upside down and leave it in this position until it cools down.

Ketchup without vinegar

This is a very simple recipe for tomato sauce without vinegar, which is easy to prepare at home. There are no preservatives in the composition, and the preservation of the workpiece is ensured by lemon juice and sterilization. This product is suitable for people on a diet and those who adhere to proper nutrition; it can also be given even to small children.

• pureed tomatoes – 500 ml
• onions – 40 g
• garlic – 1-2 teeth.
• salt – 1/2 tsp.
• sugar – 2 tbsp. l.
• fragrant peas – 1 pc.
• cloves – 1-2 buds
• dark ground pepper – 1/3 tsp.
• ground cinnamon - 1 chip.
• lemon juice – 1 tbsp. l.

The sauce can be stored for up to 7 days (in an unsealed container in the refrigerator). If you want to prepare ketchup without vinegar for the winter, then pour it into jars. Immerse in a saucepan with hot water and sterilize for 15 minutes, roll up, turn over the preservation, wrap and store after cooling.

Homemade ketchup for kids

Ingredients

Sweet pepper (reddish) – 200 g

Garlic – 3 cloves

Sweet onion (reddish) – 1 pc.

Lemon juice – 2 tbsp.

Greens (fresh) – 100 g

Sweet paprika (ground) – 1 tsp.

• 24 kcal
• 4 hours
• 4 hours

Photo of the finished dish

Step-by-step recipe with photos

It is no secret that almost all children adore various “harmful” sauces and they will not eat a cutlet unless you pour a huge amount of, for example, ketchup on it. But in ketchups that are prepared in factories, often among other ingredients there are additives that are allowed, but at the same time undesirable for the child’s body. And we’re not just talking about vinegar or starch, dyes and flavor enhancers are especially scary. And even if the ketchup package says “Children’s”, you still can’t find anything better than homemade sauce!

Preparing homemade ketchup for children takes quite a long time, and this is due to the fact that we will thicken it without starch, using a natural method, namely by boiling and evaporating excess water. This will make the ketchup concentrated, which means the taste will be enhanced without various enhancers and improvers.

Let's prepare the ingredients: it is better to take large and fleshy tomatoes. It doesn’t matter what kind of greens are suitable, I have cilantro, parsley and dill. To make ketchup taste similar to barbecue sauce, you can replace white sugar with brown sugar, and replace regular sweet paprika with smoked, non-spicy paprika.

First, peel the tomatoes. Place a deep saucepan with enough water on the fire and bring it to a boil. Separately, prepare a saucepan or deep dish with a huge amount of very cool water.

Let's create a shallow cross-shaped cut on any vegetable and lower the tomatoes into boiling water for 30 seconds, then immediately transfer them with a slotted spoon to cool water for almost a minute.

This “bathing” will help you easily remove the skin from the tomatoes.

Cut the peeled tomatoes into small pieces, also chop the onion, the flesh of the reddish sweet pepper (removing the seeds) and herbs (with stems possible). Cut the peeled garlic cloves in half. The size of the pieces is random, the main thing is that the blender is able to chop all the vegetables and herbs.

Place everything in a blender bowl and blend until smooth.

Pour the vegetable puree into a wide-bottomed frying pan. Why wide? – This will slightly reduce the boiling time of ketchup, because the area for evaporation of water will be larger.

Add sugar, salt and paprika to the puree. Over medium heat, bring the mixture to a boil, reduce the heat to low and, without covering the pan with a lid, cook the ketchup for about 2.5 hours, stirring occasionally.

It’s tempting to add starch and reduce the cooking time for the sauce, but we’re cooking for kids, so the time investment is worth it!

The mass will become thicker and the size will almost halve. Let's taste the ketchup - depending on the variety and ripeness of the tomatoes, it may be useful to add sugar or salt. If everything suits your taste, add lemon juice.

In principle, the ketchup is ready, but I wanted to create the smoothest consistency and get rid of the tomato seeds, and at the same time, the pieces that the blender might not have handled.

Therefore, the next step is not inevitable. Pour the ketchup into a sieve and wipe it. Naturally, having gotten rid of excess seeds and pieces, we also got rid of some of the grounds, so we again pour the ketchup into the frying pan and evaporate a little more to the desired mixture (15-20 minutes).

Pour the hot ketchup into jars, close the lids and let cool one hundred percent at room temperature.

Then we store it in the refrigerator. After cooling, homemade ketchup for children will become a little thicker.

But what about using ketchup? You can use it as a sauce, for example, for scrambled eggs. It can also be used as a tomato base for pizza. You can dip anything that mixes with it into this ketchup, and even adults will not refuse this sauce!