Ketchup "Domashny"

A little patience while cooking and in winter you enjoy your own creation. Homemade ketchup is versatile. By itself, as a sauce, as an addition to first courses, as a filling for second courses, as a sauce for meat and pasta.

Cooking time 1 hour


Tomatoes 2 kg

Head of garlic 1 pc

Dry mustard 1 tbsp l.

Sugar 1 tsp

Salt 1 tsp

Ground black pepper 1 tsp.


Wash and dry the tomatoes well.

Cut the tomatoes into wedges and place in a saucepan.

Put on fire and cook for 7-10 minutes until soft.

Measure out the required amount of salt, sugar and mustard. Peel and grate the garlic.

Add salt, sugar, garlic and mustard to a saucepan and cook for 2-3 minutes, stirring occasionally.

Rub the mass through a sieve.

Transfer back to the pot. Add ground black pepper. Boil over low heat until thick for 15-20 minutes.

Transfer to clean and dry jars and roll up. Wrap in warmth for 12 hours.

Domashny ketchup is ready. Store in a cool place.

Bon appetit and delicious winter!