Tomato ketchup with starch for winter

50 min.
5 0.5 l cans
Tomato ketchup with starch for winter

To make a delicate homemade tomato ketchup with starch, use this simple recipe. The sauce turns out fragrant, tangy and moderately spicy. I pour ketchup into small jars to use the contents at a time.


  • Tomatoes - 4 kg
  • Bell pepper - 250 g
  • Hot red pepper - 75 g
  • Garlic - 20 g
  • Spices and seasonings (for barbecue) – 30 g
  • Spices and seasonings (for Korean carrots) – 15 g
  • Ground black pepper - 1,5 tsp.
  • Starch - 5 art.l.
  • Vinegar (9%) – 100 ml
  • Sugar - 1 glass
  • Salt - 1,5 art.l.

Step-by-step cooking recipe

Wash the tomatoes, cut them arbitrarily and pass them through a juicer. pour 0.5 liters of tomato juice into a separate container - we will dissolve starch in it.

Peel the hot pepper from the seeds and stalks, also pass it through a juicer.

Peel the Bulgarian pepper from the seeds and stalks and, together with the peeled garlic cloves, pass through a meat grinder.

In a cooking pot, combine tomato juice, hot pepper juice, garlic and crushed bell pepper. Add salt, sugar, ground black pepper, barbecue seasoning and Korean carrots. Mix everything well, bring to a boil and cook over low heat, stirring occasionally, for 15 minutes.

Pour starch into the remaining tomato juice (0.5 liters). Stir until smooth and send the mass to a pot with boiling billet. Boil, stirring, all together for 15 minutes.

5 minutes before cooking, add vinegar, mix.

Pour boiling ketchup into small sterile jars, seal tightly, turn upside down, wrap and leave to cool completely. Transfer the cooled sauce to a cool, dark place for storage.

Ekaterina Parshina
Recipe added:
Ekaterina Parshina
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