Cooking sauce from fresh tomatoes for future use. Sweet tomato sauce for the winter recipe

09.09.2019 Desserts and cakes

Such an original technology for making tomato sauce at home according to a recipe for the winter can be adopted in several cases at once. How to make a thick tomato sauce without starch and boiling? We assure you that this is easier than you think.

Cooking time: 2 hours. Servings: 1-1.5 liters.

Ingredients for Tomato Sauce:

tomatoes - 2-3 kg;
salt to taste;
sugar to taste.

Homemade tomato sauce recipe

Use ripe soft tomatoes - pink, yellow, or red, whichever you have in stock for the sauce. They need to be washed and sorted out, discarding spoiled or too green ones.

Next, you need to get rid of the peel on the tomatoes. If you have a small amount of tomatoes, for example, 1-2 kg, you can pour boiling water over them, after making cross-shaped cuts. After 5 minutes, drain the boiling water and pour the scalded tomatoes with ice water. The peel is very easy to remove from such tomatoes. For a slightly larger volume of tomatoes, we suggest using a grater. Take half a tomato in your hand, rub the pulp. All the "skin" remains in your hand - throw it away and take the next half of the tomato. Well, for a big harvest, take a regular juicer. With the help of it, you will get rid of not only the peel, but also the seeds.

After scalding, cut the peeled pulp into halves, cutting out the stalks.

Now from these halves in any convenient way (with a blender, combine, meat grinder) we get the most ordinary tomato juice. I just want to send it to the stove right away, but since our today's recipe for tomato sauce without boiling - let's see what needs to be done next!

Pour all the tomato juice into a colander with gauze or cloth and ... That's it! Of course, you will need to wait a few hours for all the excess clear liquid to separate from the red tomato pulp. Depending on the initial volume of juice, about 1 liter of juice - 1 hour. But on the other hand, this time can be spent on something else - useful or pleasant, but not on standing over a hot stove and constantly stirring the juice.

After 1-2 hours, we observe the following picture: a thick tomato mass has formed in a colander with gauze.

We remove the colander and look into the pan - this liquid would have to be boiled for a long time, wasting time and effort. By the way, you can not pour it out, but prepare okroshka and other summer first courses from it, where acidified liquid such as kvass or ayran is used.

Salt the already thick tomato sauce and add sugar to taste and need.

We put on the stove and bring to a boil, boil for 5-7 minutes. You can make it even thicker, and for this you will need a maximum of 15-20 minutes, because the sauce initially has a fairly dense consistency.

Among the many recipes for vegetable preparations for the winter, there are also recipes for homemade tomato sauce. This is a 100% natural and healthy product. The recipe includes simple and affordable products.

Some helpful tips:

Choose tomatoes that are fleshy, ripe, without damage. The peel from the tomato can be removed or cooked with it.
Aromatic spices can be added to tomato sauce to taste. Rosemary, allspice, thyme, oregano and others are used.
So that there are no seeds, after the blender, the vegetable mixture can be wiped through a sieve.
To make the sauce thick, it must be boiled over low heat by 1/3 of the original volume.
When preparing the sauce, it is more convenient to use a small container - 0.3-0.5 l cans. Such a container is more convenient to use, it is easy to sterilize it in a microwave oven (at full power for 5 minutes, adding 50 ml of water).

Homemade tomato sauce is popular with many housewives. It is delicious and made with natural ingredients to suit the tastes of the family members.

Simple tomato sauce without vinegar

Ingredients:

1 kg of ripe tomatoes,
1 kg of sweet pepper
5 cloves of garlic.

Wash vegetables, remove seeds from pepper. Cut vegetables into arbitrary slices and grind in a blender or in a meat grinder.

Pour the resulting puree into a saucepan, put on low heat, bring to a boil and boil for 7-10 minutes. The mixture must be stirred periodically so that it does not burn.

Add garlic, passed through a press, salt, sugar, spices (to taste) and boil for another 7-10 minutes. You can make the sauce without garlic.

Pour hot sauce into sterile jars, roll up. Refrigerate and store in a cool place.

Tomato sauce for the winter with vinegar

Ingredients:

tomatoes - 5 kg;
garlic - 5-6 cloves;
sweet bell pepper - 1.5 kg;
allspice - 10 pieces;
black pepper - 15 pieces;
onions - 5-6 pieces of medium size;
cloves - 6-7 pieces;
mustard seeds - 7-10 pieces;
table vinegar 9% - 1.5 tbsp. spoons;
salt - 60 g;
sugar - 100 g.

To make this sauce, we need a large enamel saucepan.

Pre-washed tomatoes should be peeled. To do this, you need to pour boiling water over them so that the peel can be easily removed.
We pass chopped tomatoes and peeled Bulgarian pepper through a meat grinder.
Next, peel the onion and garlic and also pass it through a meat grinder.
Transfer the resulting mixture and spices (allspice and black pepper, cloves and mustard) to a saucepan and simmer over low heat for 1.5 hours, stirring occasionally. The sauce should evaporate.
When the sauce reaches the desired consistency, gradually add granulated sugar and salt and simmer for another 30-40 minutes.
After the sauce thickens, add 9% table vinegar to it and continue to simmer for another 5 minutes, stirring constantly.
Pour the finished sauce into sterilized jars and roll up the lid. Turn the jars with the resulting sauce upside down and put in a warm place. When the sauce is completely cool, the jars can be turned over.

9% table vinegar can be substituted for apple cider vinegar.

Tomato and apple sauce recipe - everyone will love it!

1 kg of ripe tomatoes,
4 things. apples,
1 PC. bell pepper
1 PC. onions.

Wash vegetables thoroughly under running water and dry.

Cut the prepared components into arbitrary pieces, put in a saucepan. Add three cloves of garlic and ¼ part chili. Cover the saucepan with a lid and put on low heat. Simmer vegetables for 15 to 20 minutes.

Add spices and herbs, bay leaf, 1 tablespoon of salt and sugar to the future sauce. From spices used black pepper, paprika, cloves, coriander. Cook the sauce with the spices for another 5-10 minutes.

Throw away the bay leaf. Pour the vegetable mixture into a blender and puree until smooth.

Pour the resulting mass into a saucepan again, add 20 ml of 9% vinegar, bring to a boil and remove from heat.

Pour into sterile jars, roll up with sterile lids. Store refrigerated jars in a cool place.

Tomato sauce with apples is served with poultry dishes, for cold cuts, and is used as a dressing for pasta dishes.

Spicy tomato sauce for the winter

Large fleshy tomatoes - 1.5 kg;
Garlic - 3-4 cloves;
Red hot pepper - 1 pod;
Basil (can be dried) - 20g;
Olive oil - 1.5 tbsp. spoons;
Bell peppers - 3 pieces;
Salt - 2 tbsp. spoons;
Granulated sugar - 2.5 tablespoons.

Cooking method:

For cooking, you need a deep frying pan.

Rinse vegetables thoroughly, remove seeds and peels.
Cut the peeled tomatoes, garlic, sweet and hot peppers into wedges.
Pour 2 tablespoons of olive oil into a deep frying pan and put on fire.
When the oil is hot enough, put the bell peppers, hot peppers and garlic there. Fry for 7-10 minutes, stirring constantly.
Add the tomatoes cut into large slices to the fried vegetables. Cover the skillet with a lid, stir and simmer over low heat for about 1.5 hours, until the mixture thickens.
When the sauce reaches the desired consistency, add salt, sugar and basil, simmer for another 5 minutes and remove from heat.
Pour the resulting sauce into a sterilized jar, roll up the lid and put in a dark place.

Advice . For a thick sauce, choose ground tomato varieties rather than greenhouse varieties. They secrete the least amount of juice and boil down better.

Krasnodar tomato sauce

To prepare homemade Krasnodar tomato sauce for the winter, the following ingredients are required:

tomatoes - 2 kg;
medium-sized sweet and sour apples 3-4 pieces;
garlic 6-8 cloves;
red hot pepper (1/2 medium-sized pod);.
ground black or a mixture of peppers 1.5-2 tsp;
salt 3 tsp;
honey or sugar 2 tbsp. l;
nutmeg 1 tsp;
cinnamon - 1 tablespoon;
vinegar 6% 40-50 ml.

Tomatoes are blanched in boiling water for 2-3 minutes, then dipped in ice water. Peel the skin and cut into two to four pieces (depending on the size of the fruit). Cut tomatoes are placed in a saucepan and stewed for 20-25 minutes until they are completely softened. 3-5 minutes before the end of cooking, add cinnamon, hot and black pepper. Cool slightly and rub through a sieve.

Peeled and cut apples are boiled until soft in a little water. Beat apples with a blender and combine with mashed tomato mass. Mix thoroughly, add salt and sugar. Stew the mass over low heat for 30 minutes.

5 minutes before the end of cooking, add nutmeg, vinegar and garlic to the sauce.

Sterilization

To prepare tomato sauce for the winter, they thoroughly wash and then sterilize the jars. Boil the lids for at least 5 minutes. The finished sauce is laid out in a container of 0.5-0.75 l and sterilized:

in a microwave oven - 5-7 minutes;
in a saucepan with boiling water - 15-20 minutes;
in an oven preheated to 160 ° C - 10-15 minutes.

The jars are twisted and turned over until they cool completely.

If possible, use beef tomatoes, which are sweet and firm in their flesh. It is better to add sugar and salt at the end of cooking, when all excess liquid has boiled away.

When cooking the sauce, it is advisable to use enamel or stainless steel cookware. Cooking in it will preserve all vitamins as much as possible.

Tomato sauce for the winter without sterilization

For the preparation of tomato sauce are used:

tomatoes - 6 kg;
onion - 6 medium-sized heads;
garlic - 10 cloves;
hot pepper - 2-3 peppercorns;
salt - 1 tbsp. a spoon with a slide;
sugar - 200-250 g;
apple cider vinegar - 100 ml.

In addition to the tomato base, the use of various fruits, vegetables, herbs and spices is allowed.

Tomatoes are thoroughly washed, selected intact and passed through a meat grinder. Put in a saucepan with chopped onions. When adding fruit and vegetable ingredients (plums, bell peppers, apples, zucchini) to the sauce, they are chopped together with tomatoes and onions... The resulting mass is brought to a boil, and boiled until a thick mass is obtained.

2 minutes until cooked, add spices, crushed garlic, sugar, salt and vinegar.

Hot pepper pods are removed from the resulting mass and once again passed through a meat grinder (smashed with a blender). To obtain a more delicate consistency, rub through a sieve. Bring to a boil again.

When canning ready-made tomato sauce:

sterilize jars, boil lids;
hot sauce is immediately laid out in jars and rolled up;
hot jars turned upside down are wrapped and left for 2-3 days.

Adding apple cider, grape, or balsamic vinegar to the sauce will add a piquant flavor.

Pizza sauce for the winter

Ingredients:

Tomatoes - 4 kg;
Onions - 5-7 heads;
Sweet bell pepper - 500 gr.
Garlic - 1.5 heads;
Provencal herbs - 3 tsp;
Olive oil - 2 tablespoons spoons;
Apple cider vinegar - 100 gr.
Salt - 2 tbsp. spoons;
Sugar - 5 tbsp. spoons.

For a hotter sauce, add 1 chilli to all ingredients.

Cooking method:

We wash the tomatoes, pour over boiling water, remove the skin and cut into slices.
Peel onions, garlic and bell peppers.
We pass the prepared vegetables through a meat grinder, put them in a saucepan with a thick bottom and put them to simmer over low heat, stirring occasionally. Cook for 40-60 minutes.
When the mass thickens, add olive oil, a mixture of Provencal herbs, granulated sugar and salt to the sauce.
Cook for another 10 minutes, then add apple cider vinegar to the pan and mix thoroughly. Let the sauce simmer for another 2-3 minutes and remove from heat.
Pour the finished pizza sauce into cans. After the sauce has completely cooled down, put it in a cool place.

If you prefer sunflower oil over olive oil for making sauces, then choose high-quality refined oil.

Video: pizza sauce from Irina Khlebnikova

Tomato sauce for bolognese

Tomatoes - 5 kg;
Tomato paste - 250 gr.
Onions - 6-7 heads;
Garlic - 1 head;
Olive oil - 3 tbsp. spoons;
Basil - 20-25 gr.
Paprika - 20-25 gr.
Parsley - 40 gr.
Red pepper - 5 gr.
Ground black pepper - 5 gr.
Wine vinegar - 100 gr.
Salt - 1.5-2 tbsp. spoons;
Granulated sugar - 5 tablespoons.

To prepare the sauce - the basis of the bolognese, you will need a medium-sized saucepan and a frying pan.

Put the previously washed and chopped tomatoes in a saucepan and cook for 2 hours over low heat.
We send finely chopped onions into a frying pan preheated with olive oil and sauté. When the onion becomes transparent, add finely chopped garlic to it and fry for another 3 minutes.
Transfer the tomato paste to a deep container and dilute it with the tomato juice obtained during the boiling process. Add to the saucepan to the tomatoes and stir.
Then add spices (black and red pepper, paprika), salt and granulated sugar, mix everything. Chop the parsley and basil finely and poison it in a saucepan.
Cook the sauce for 7-10 minutes and add garlic and onion sautéed in olive oil. At the very end, add wine vinegar, let it simmer for 5 minutes and remove the sauce from the heat.

Put the finished bolognese sauce in sterilized jars, roll up the lid and put it in a warm place to cool.

Tomato Pomace Sauce: Economical Technology

The technology proposed here provides for the use of cake as a raw material for tomato sauce, which remains after extracting juice from a tomato on a centrifugal electric juicer, leaving a sufficient amount of liquid in the waste.

If you have a screw juicer with dry waste, you can use tomatoes or their juice as raw materials.

The production process looks like this:

the cake remaining after squeezing the tomato juice, rub through a sieve;
Squeeze the resulting puree through cheesecloth to remove excess water, pour into a wide saucepan and put on the stove;
lay the chopped ingredients, the composition and quantity of which is indicated in the selected cooking recipe, spices - it is better in a gauze bag;
set the temperature for heating the pan so that the mass gurgles a little, and cook, stirring constantly;
after 60 minutes, take out the bag with spices, cool the mass, rub through a sieve and cook further, not forgetting to stir, until the desired consistency is obtained;
5-10 minutes before the end of the cooking process, add vinegar, salt, sugar and mix;
spread the finished sauce in pre-sterilized jars, roll them up and store in a refrigerator or cellar.

To remove more water from tomato puree without using any effort, leave it in a gauze bag for a day in the refrigerator, allowing the water to drain off on its own.

Below, for example, there are two options for a set of ingredients that give the sauce a taste and aroma that will satisfy most food lovers.

Classic recipe

The most common type of preparation for tomato sauce due to the large number of possibilities for its use. For 1 kg of tomato puree (or 1.2 kg of tomatoes) you will need:

onions - 1 head of medium size;
bay leaf - 1 pc .;
carnations - 3 pcs.;
sweet peas - 5 pcs.;
sugar - 1 tsp;
salt - 0.5 tsp;
vinegar 9% - 1 tsp

With cilantro

For 1 kg of tomato puree (or 1.2 kg of tomatoes), you will need the following components:

Every year I have my own tomato sauce for the winter. Having started a rich vegetable garden, I have collected over the years of recipes for preparations for the winter, checked, clarified and now I am happy to treat all my relatives and friends.

I know of several successful (and very different!) Options for tomato sauces, today's one has a “soft” character. The abundance of spices, the predominance of sugar over salt and a very small amount of vinegar make the main emphasis on the mild and sweet direction of the tomato sauce.

The sauce has a tangible texture as the tomatoes are minced in a meat grinder. Be sure to skin the tomatoes. To achieve a more delicate consistency of the workpiece, you can additionally grind the tomatoes through a sieve, but if you ask me, this is superfluous, and the proposed option is quite sufficient and tasty. The "density" of the sauce even has its own appeal.

I use the sauce actively and prepare it in such a way that I don't have to buy it in the store. I really like to add bright aromatic tomato sauce to pasta and rice, complement vegetable dishes. It is kept in my airtight form throughout the year. The main thing is to put the jars away from sunlight and heating appliances.

Homemade tomato sauce not only does not yield to factory counterparts in taste, but also surpasses them in quality and natural composition of ingredients - after all, everything is our own and dear!

Ingredients

tomatoes 4 kg
sugar 1 cup
salt 1.5-2 tbsp. l.
vinegar 9% 2 tbsp. l.
ground coriander 1/3 tsp
ground black pepper 1/3 tsp
nutmeg ¼ cha. l.
sweet red paprika 1 tsp
basil 1 tsp
greens (parsley, dill, celery) to taste

How to make tomato sauce for the winter

Use ripe tomatoes of any size for the sauce. Red should prevail over other colors. Wash the tomatoes and place in a large container of boiling water. Cook the vegetables for a few minutes and immediately immerse them in cold water until they cool completely. It was blanching. Then peel them off.
Place the tomatoes in a convenient container. During the peeling process, a lot of juice will be released from the tomatoes. It should be removed and used for other purposes.
Twist the tomatoes in a meat grinder.
Pour the tomato paste into a non-oxidizing saucepan. Boil chopped tomatoes and cook them over low heat for 40 minutes. Stir occasionally.
After the allotted time for cooking, add salt, sugar and spices to the tomato sauce. Boil for 30 minutes.
Fill the blank with herbs and vinegar, cook for another 10 minutes and pour into the jars that you previously washed and sterilized. Roll up the tomato sauce with boiled lids and cool.
Take your time to use - the preservation will be ready only after 20-30 days. However, tomato sauce can be used immediately after cooking, but then you do not need to add vinegar.

There are a large number of dishes in which tomato sauce is a must. The main difficulty is that some recipes require a special dressing. In such cases, you should know how to make tomato sauce so that it is perfect for pizza, pasta or other dishes.

How to cook

This ingredient can be found ready-made in stores, but many housewives prefer to make it themselves. Cooking tomato sauce at home allows you to control the taste, naturalness of the dish, and specific nuances. Some recipes require care when making gravy. To obtain the desired result, you should take into account the peculiarities of the preparatory stage, the rules of preparation and storage. You need to start by choosing the right ingredients.

Food preparation

For a delicious homemade tomato sauce, choose the right tomatoes. You need ripe, deep red, juicy fruits. Tomatoes from a greenhouse that were not grown in the sun will not work, give up green, brown or streaked fruits. Some recipes include vegetable pulp. To obtain the required consistency, the fruits are peeled, seeds and rubbed through a sieve. It is easier to do this by scalding the tomatoes with boiling water.

Conservation recipes

There are many ways to make tomato paste sauce and leave it to store over the winter. It can then be used to cook borscht, chicken, or other meats. You can immediately close several cans, which will be stored without problems throughout the season. During the cooking process, you yourself can control the taste, which is very important if later you want to make some special dish. Below are the most popular and delicious recipes with photos.

With plums

This gravy option is suitable not only for adding to various dishes to add a spicy taste, but also for simply applying to bread. You can use either cilantro or basil for a variety of recipes. Choose one thing, when adding both options, one of them will surely interrupt the other. Cooking tomato sauce at home is described in detail below.

Ingredients:

garlic - 100 grams;
fleshy red tomatoes - 2 kg;
granulated sugar - 150 g;
onions - 3 pcs.;
bitter pepper - 2 pods;
salt - 2 tbsp. l .;
large plums - 1.3 kg.

Preparation:

Rinse the tomatoes, cut into slices, peel the plums too, remove the seeds.
Peel the garlic, onions. Divide the onion into small wedges, pass the garlic through a press. Set aside these ingredients for now.
Remove the seeds from the chili; you need to chop it very finely.
Pass plums and tomatoes through a meat grinder. You can use a blender.
Sugar, salt should be added to the mass of vegetables, and garlic is not needed yet.
Cook the sauce over low heat, after it boils, you need to keep it on fire for another hour and a half. Remember to stir constantly.
Add garlic 10 minutes before the end of cooking.
Cool the finished dish and you can start canning in jars (sterilize them first).

Find out how to cook with other recipes.

Tomato-apple

You can get an unusual taste if you use tomato sauce with apples for cooking. It turns out a very soft gravy for meatballs, chicken or other meat products. All the ingredients are easy to find, but it is better to start harvesting in the summer when the price of apples, which are the basis of a unique taste, are low and easy to buy. Step-by-step instructions on how to create a tomato-apple sauce will help you implement this recipe.

Ingredients:

ripe large sweet apples - 4 pcs.;
tomatoes - 10 kg;
red pepper, ground cinnamon - 0.5 tsp;
honey, ground black pepper, nutmeg - 1 tsp;
9% vinegar - 1.5 tbsp. l .;
garlic - 5 large cloves.

Preparation:

Tomatoes must be peeled, cut into small slices. Put in a saucepan, simmer over low heat until they become soft. Next, grind them through a sieve.
Apples also need to be chopped finely, simmer them, then grind and combine with tomatoes. Keep covered for 10 minutes.
Add spices to the resulting puree, cook for 10 minutes. Put the garlic, vinegar in the pan last, keep it on fire for another 5 minutes.
Prepare cans in advance (10 pcs.). Spread the still hot mixture into a container, roll up the lids. Can be used with cabbage cutlets, vegetable dishes, potato casseroles.

Spicy

You can adjust the hotness of the dish by changing the amount of chili. If you want to add a touch of acidity to your hot tomato sauce recipe for the winter, add a spoonful of apple cider vinegar. Using onions instead of garlic will help you get a milder flavor. Thyme and rosemary can be used as spices. The cooking instructions with the photo will help you master the recipe.

Ingredients:

basil, oregano - to taste;
olive oil - 3 tbsp. l .;
chili pepper - 1 pc.;
tomatoes - 5 pcs.;
red bell pepper - 2 pcs.;
salt to taste;
garlic - 2 cloves;
celery - 1 stalk.

Preparation:

Wash the celery and chili peppers well. Peel vegetables, chop.
Take a couple of garlic cloves, peel and chop coarsely.
Heat olive oil in a skillet, add these vegetables and fry until they become soft.
Wash the tomatoes, bell peppers. Remove the seeds from the last insides, remove the peel from the tomatoes (but not necessary). Cut vegetables into large cubes.
Put pepper in the pan with the rest of the vegetables, fry for 5 minutes. Add the tomatoes immediately and cover.
Then salt and spices are added. You need to extinguish on the quietest fire, do not remove the lid. The volume of the ingredients will be reduced by about 3 times.

Best homemade tomato sauce recipe

Among the chefs, it is believed that homemade tomato sauce is much better than any in the store. You can adjust the taste of this component for many dishes during the preparation process. There is always an opportunity to mix some additional ingredients so that your guests will remember your meatball or shrimp dishes for a long time. All options are prepared together with the main course, do not imply preservation.

Fresh tomatoes

This is the classic and easiest way to make a sauce for pasta, chicken or other dishes. The main condition is that the tomatoes must be fresh, so preparing the seasoning in winter is problematic, but very easy in summer when the counters are full of vegetables. The recipe for fresh vegetable tomato sauce takes about 2 hours, so take some time.

Ingredients:

garlic - 2 cloves;
large onion;
fresh tomatoes - 1 kg;
salt, pepper - to taste.

Preparation:

Dip fresh tomatoes in boiling water for a minute, then immediately place them in cold water. This will help you easily separate the rind from the pulp.
Cut the fruit, remove the seeds.
Fry finely chopped garlic and onion over low heat in vegetable oil. Add tomatoes to them when the onions become soft, transparent.
Season with pepper and salt.
Boil the sauce over low heat to get rid of excess moisture. Different varieties of tomatoes have different cooking times, for example cherry tomatoes should cook faster.
If the sauce is sour, add a little sugar.
Use a blender to blend the ingredients until smooth.

Italian for spaghetti

Most people love pasta. They come in different forms, but the most famous are spaghetti, which were invented by inventive Italians. Typically, people just add a little ketchup or butter, but the classic recipe involves a different seasoning. Below is the recipe for the tomato spaghetti dressing that was originally used.

Ingredients:

garlic - 1 head;
fleshy, ripe tomatoes - 4.5 kg;
carrots - 2 pcs.;
onion - 1 head;
salt - 1 tbsp. l .;
celery stalks - 2-3 pcs.;
basil leaves - 1 bunch;
olive oil - 2 tbsp. l.

Preparation:

Keep in mind that Italian tomato sauce takes about 2 hours to cook.
Wash all ingredients thoroughly, cut garlic, celery stalks, carrots into cubes.
Heat oil in a saucepan, put vegetables there, fry for 5 minutes, stirring with a spatula.
It is better to cut the tomatoes into slices, add them to the stewed vegetables, salt and keep on the fire for another hour.
Then remove from heat, rub the mixture through a sieve in small portions.
Put the resulting homogeneous mass over low heat, cook for 2 hours.
You can use the seasoning right away, or put the basil in jars and roll up for the winter.

This is another dish that came from Italy and is very fond of people in Russia. All the ingredients in pizza are important, but without a tasty base it will turn out bland and dry. It doesn't matter what you choose for your seasoning: seafood, salami, sausages or chicken. You will need a good tomato sauce for your tomato pizza anyway. The recipe for its preparation looks like this.

Ingredients:

olive oil - 30 ml;
ripe tomatoes - 600 g;
salt - 0.5 tsp;
sugar - 2 tsp;
cilantro sprigs - 3 pcs .;
dried oregano - 0.5 tsp;
basil - 1 sprig.

Preparation:

Peel the tomatoes using a blender, grind, pass through a sieve.
Cook the mashed mass over low heat for 20 minutes, stirring with a wooden spatula.
Then add sugar, salt, olive oil.
After 5 minutes, add chopped herbs, garlic squeezed through a press.
Keep on fire for about 15 minutes.

This option can be an excellent basis for the preparation of any dish. It is not always possible to come up with something special, so it will be useful to know how to make a sauce from tomato paste. You can add different ingredients to it at will and stew together: meat, vegetables (lecho), seafood, pasta. The sauce will add a spicy flavor to every dish.

Ingredients:

water - 1 glass;
granulated sugar - 3 tbsp. l .;
tomato paste - 4 tbsp. l .;
ground cloves, cinnamon - a quarter teaspoon;
salt - 1 tsp;
ground black pepper - 0.5 tsp.

Preparation:

Bring the water to a boil, dissolve the tomato paste in it.
Add spices, salt, sugar immediately, mix well.
Cook for 5 minutes.
Let the sauce cool, can be placed on the table or used as a base for another dish.

Tomato sour cream

You can combine stewed tomatoes with different ingredients to achieve a specific flavor. One of the options is tomato-sour cream sauce, it is prepared quickly, so it can be used to diversify lunch (add to broth) or dinner. The gravy goes well with seafood, meat, slightly worse for pasta. Explore the step by step recipe.

Ingredients:

carrots - 1 pc.;
sour cream - 150 g;
tomato paste - 2 tbsp. l .;
onions - 1 head;
wheat flour of the highest grade - 1 tbsp. l .;
vegetable oil, ground black pepper, paprika, salt - to taste.

Preparation:

Chop the onion finely and grate the carrots.
Fry them in vegetable oil for 3 minutes.
Add tomato paste to them, stir.
Roast the mixture for 4 minutes.
Pour flour into the container.
Pour the sour cream next.
Then spice it to your liking.
Pour in a glass of water and mix thoroughly.
Simmer the contents until thick.

Delicious dishes

There are many options for dishes with this ingredient, but the sauce has the most active effect on the final result when cooking pizza and pasta. You can have great Italian spaghetti, but without the proper dressing it will still be just pasta. The taste of pasta is largely influenced by the sauce, it gives the dish the severity, peculiarity, pungency and piquancy. The cost of Italian spaghetti is higher relative to other such products, so it is important to make a quality seasoning.

If spaghetti is not available in the store, use any other quality pasta. From the recipe below, you will have about 6 servings of delicious, aromatic pasta. It is designed for a large number of guests, but if there are fewer of you, divide all the data by two. You will have a wonderful dinner for two or three family members.

Ingredients:

spaghetti - 500 g (one pack);
salt, sugar - 0.5 tsp;
olive oil;
sweet bell pepper - half or 1 small;
tomatoes - 5 pcs.

Preparation:

Place the spaghetti in a saucepan. For 3 liters of liquid, half a tbsp is enough. l. salt. Add the same amount of vegetable oil immediately.
Cook the pasta for about 13 minutes. Before you rinse them, be sure to try them, they should not be hard.
Cut the washed tomatoes into 4 pieces.
Put them together with garlic (the more there is, the sharper the dish will be), pepper in a blender. Grind the ingredients, pour them into a saucepan.
Add sugar, salt and bring to a boil.
Put a few chopped chives, olive oil in a thick-walled skillet and heat them up.
Pour the finished spaghetti into another pan or saucepan, heat them with garlic and butter for 3 minutes.
Divide into serving bowls and top with tomato seasoning.

Another dish in which dressing is very important is meatballs. If you make the gravy incorrectly or not use it at all, then the meat will turn out to be very dry and bland. You can add different seasoning options, but the sauce works better than the rest. For meat, choose pork and beef or ground beef. For the gravy, use the tomatoes in their own juice. Below is a recipe for cooking a dish with a photo.

Ingredients:

bread crumbs - 50 g;
ground beef - 700 g;
basil - a quarter tsp;
tomatoes in their own juice - 40 g;
carrots - 1 pc.;
egg;
onion - 1 pc.;
celery stalks;
dry white wine - 60 ml;
lemon juice - 1 tbsp. l .;
pepper;
salt to taste.

Preparation:

You should start with the meatballs. Combine the breadcrumbs, minced meat, egg, and water.
Knead the meatballs thoroughly, shape them.
Fry the meat in vegetable oil on all sides, put on a dish.
In a skillet, fry the sliced carrots in vegetable oil.
Add wine, tomatoes mashed with a fork (along with liquid), lemon juice.
Bring mixture to a boil, add celery, onion and meatballs.
Simmer for 20 minutes.

If you are thinking about how to make tomato sauce at home, know that each chef has his own secrets that help make the dish tastier. Here is some of them:

You can change the taste by adding certain ingredients. For example, mushrooms can make it more appetizing, saturated. Try adding whites, mushrooms, or russula to your recipe. Grind them in a blender.
If your gravy is too oily, you can strain it through a clean, damp cloth.
It is necessary to store the ready-made mixture in a sealed container so that a film does not form on the surface.

Video:

Tomato sauce for the winter - how to make tomato sauces for the winter. The most delicious recipes for cooking with spices with photos and videos.

Tomato sauce for the winter - the most delicious recipes

In this article, you will learn:

tomato sauce for the winter with hot peppers and spices

Products:

2 kg. tomatoes,

100 g red sweet pepper,

2 pods of red hot pepper,

500 g of onions

100 ml vegetable oil,

50 ml. table vinegar

2 bay leaves

10 g dried herbs

10 g dried basil greens,

20 g salt

30 g of sugar.

Preparation:

Wash the tomatoes, pour over with boiling water or blanch for 2-3 minutes, then put them in cold water, peel and chop coarsely.
Peel and chop sweet peppers. Chop the onion and garlic and
sauté in hot vegetable oil.
Combine the prepared ingredients, put in an enamel bowl and boil over low heat until reduced in volume by half.
Pour in salt, sugar, powdered bay leaf, tarragon, lovage and basil, pour in vinegar and heat for 5-7 minutes, and then remove from the stove.
Spread the finished sauce in pre-sterilized jars and pasteurize for 30 minutes at a temperature of 80-85 ° C, then roll up, turn upside down, allow to cool and store in a dark and cool place.

Tomato sauce with onion, garlic and bay leaf

Products:

2 kg. tomatoes,

400 g of onions,

10 cloves of garlic

150 ml. vegetable oil,

3 bay leaves,

30 g sugar

30 g of salt

3 g of black pepper.

Preparation:

Soak the tomatoes washed and peeled in advance in boiling water for 15 minutes, then put them in cold water, remove the skin and cut into small pieces.
In heated vegetable oil, sauté chopped onions until golden brown, and then add the garlic, rubbed in a mortar with salt.
Boil everything over low heat for 10-15 minutes, then put the tomatoes, add sugar, ground bay leaf, red and black pepper.
Mix the resulting mass thoroughly and simmer for another 30-40 minutes, then remove from the stove.
Spread the finished sauce hot in pre-sterilized jars, roll up and let cool at room temperature, turning it upside down, and then store in a dark and cool place.

Tomato sauce for the winter with roots and garlic

Products:

3 kg. tomatoes,

70 ml. table vinegar

20 g of celery root,

2 cloves of garlic

100 g of sugar

10 g salt

1 g ground black pepper

ground cloves and - to taste.

Preparation:

Wash the tomatoes, blanch or douse with boiling water, then put them in cold water, peel them, cut into large pieces, put in a clean container and cook over low heat until softened and some evaporation of the liquid.
Rub the resulting mass through a sieve or grind with a blender until a homogeneous puree is formed, then combine with sugar, salt, chopped parsley and celery roots, crushed garlic, vinegar, ground cloves and cinnamon. Mix everything thoroughly and cook on a small
heat until it is halved in volume.
Arrange the finished sauce in sterilized jars, roll up, turn upside down and let cool at room temperature, and then store in a dark and cool place.

tomato sauce for the winter with onions, garlic and mustard

Products:

2 kg. tomatoes,

500 g of onions

5 cloves of garlic

20 g salt

20 g sugar

70 ml. table vinegar

1 g ground black pepper

1 g ground cloves

Preparation:

Sort ripe tomatoes, peel and blanch for 2-3 minutes. Then remove the skin, chop coarsely and put in an enamel bowl.
Add chopped onion, mix everything and heat over low heat until the initial volume is halved.
Introduce a mixture obtained from garlic, cloves, cinnamon, mustard powder, salt, sugar, black and allspice pounded in a mortar.
Boil the resulting mass for another 10-15 minutes, then remove from the stove.
Spread the finished sauce hot in sterilized jars, roll up, turn upside down and allow to cool at room temperature, then store in a dark and cool place.

Tomato sauce for the winter with eggplant, green beans and herbs

Products:

200 g green beans

50 g of dill greens,

50 g parsley,

salt - taste.

Preparation:

Wash the eggplants, cut into thin circles, add salted water and leave for 30 minutes. Blanch bell peppers and beans for 2-3 minutes, then put in a colander, allow to cool and chop.
Sort the tomatoes, put them in boiling water for 5-7 minutes, peel them, cut into large pieces, transfer to an enamel container and simmer over low heat for 7-10 minutes until softened.
Rub the resulting mass through a sieve.
Bring the tomato puree to a boil, add 20 g of salt, add eggplants, diced into small cubes, green beans, bell peppers and chopped dill and parsley. Mix everything thoroughly and cook over low heat for 30 minutes.
Arrange the finished sauce in pre-sterilized jars, roll up, turn upside down and allow to cool at room temperature, and then store in a dark and cool place.

Tomato sauce with eggplant, carrots and bell peppers

Products:

3 kg. tomatoes,

1 kg. eggplant,

500 g sweet pepper

500 g of onions

500 g carrots

100 g of parsley,

50 g of dill greens,

150 g of wheat flour

70 ml. vegetable oil,

5 allspice peas,

1 g of black pepper.

Preparation:

Wash the tomatoes, rinse with boiling water and quickly immerse in cold water. Then peel the fruits, cut, put in an enamel bowl and cook for 20-30 minutes until softened.
Rub the resulting mass through a sieve or grind with a blender until a homogeneous puree is formed.
Place the tomato paste on low heat and simmer until it is halved in volume.
Add eggplants, chopped into small thin slices, breaded in flour and fried in vegetable oil, chopped bell peppers, chopped onions, carrots grated on a coarse grater, add chopped parsley and dill, allspice and black pepper. Mix everything thoroughly and darken for 50-60 minutes.
Transfer the prepared sauce hot to pre-sterilized jars, pasteurize for 30 minutes at a temperature of 80-85 ° C, then roll up and stand at room temperature until it cools completely, turning it upside down, and then store it in a dark and cool place.

Tomato pasta sauce with carrots, onions and garlic

Products:

3 kg. tomato paste

1 kg. carrots,

500 g of onions

300 ml. 6% vinegar

200 g sugar

100 g of salt

250 ml. vegetable oil

5 cloves of garlic

2 g ground cinnamon

2 g ground cloves

1 g ground black pepper

1 g ground allspice.

Preparation:

Peel the carrots, wash and cut into thin strips.
Heat the vegetable oil in a frying pan, then put onions in the onion not chopped into half rings and sauté until golden brown. Then add carrots and crushed garlic.
Mix everything well and simmer over low heat for 7-10 minutes.
Remove from the stove, allow to cool slightly, grind with a blender into a homogeneous gruel, add tomato paste, add sugar, cinnamon, cloves, salt, black and allspice, pour in vinegar. Mix everything thoroughly again, bring to a boil and remove from the stove.
Arrange the finished sauce in sterilized jars, roll up and allow to cool, then store in a dark and cool place.

Tomato sauce-paste with mustard seeds

Products:

2 kg. tomatoes,

200 g onions,

15 g salt

30 g sugar

5 g mustard seeds,

3 black peppercorns,

3 carnation stars,

3 allspice peas,

2 g of red ground pepper.

Preparation:

Wash the tomatoes, pour over with boiling water, peel, cut into small pieces, transfer to an enamel bowl and simmer over low heat until softened.
Rub the tomato mass through a sieve or chop with a blender in puree.
Add salt, sugar, black, red and allspice, cloves and mustard seeds.
Mix everything thoroughly and boil over low heat until the initial volume is reduced by a third, then grind with a blender, bring to a boil again and remove from the stove.
Arrange the finished sauce in sterilized jars, roll up and allow to cool, turning it upside down, and then store in a dark and cool place.

Tomato pasta sauce with bell peppers and onions

Products:

2 kg. tomatoes,

2 kg. sweet pepper

1 kg. onions

20 g salt

50 g sugar

2 g of black pepper,

2 g ground cinnamon

2 g of ground cloves.

Preparation:

Wash well-ripened fleshy tomatoes, blanch or pour over with boiling water, remove the skin and cut into slices. Peel and chop the onion. Remove seeds, partitions and stalks from sweet pepper pods and chop.
Combine prepared vegetables, put in an enamel container and cook over low heat until the initial volume is halved.
Grind everything with a blender until smooth, add salt, sugar, cinnamon, black pepper and cloves.
Mix the resulting mass thoroughly and boil for 2-3 minutes.

Tomato sauce with zucchini and carrots for the winter

Products:

2 kg. tomatoes,

2 kg. milk ripeness,

1 kg. carrots,

1 kg. onions

200 ml. vegetable oil,

20 g salt

2 g of black pepper,

2 g ground cloves

50 ml. apple cider vinegar.

Preparation:

Washed and peeled tomatoes, zucchini, onions and carrots separately grind with a blender into a homogeneous puree.
Combine everything, pour in vegetable oil and apple cider vinegar, add salt, black pepper and cloves. Mix everything thoroughly and cook, avoiding burning, over low heat until the volume is halved, and then remove from the stove.
Spread the prepared sauce hot in pre-sterilized jars, roll up, allow to cool at room temperature and store in a dark and cool place.

Tomato sauce with apples, onions and garlic

Products:

1 kg. tomatoes,

1 kg. sour apples,

300 g of onions,

5 cloves of garlic

2 g of black pepper,

2 g ground allspice,

20 g salt.

Preparation:

Wash the tomatoes, dry on a napkin or towel, pour over with boiling water, immediately immerse in cold water, remove the skin, cut into large pieces, put in an enamel bowl and heat over low heat until softened, and then rub through a sieve.
Introduce apples, crushed garlic, peeled from the peel and seeds and grated on a coarse grater into the tomato puree, add salt, black and allspice.
Mix everything well and boil until the initial volume is halved, then grind with a blender, bring to a boil and remove from the stove.
Arrange the finished sauce in sterilized jars, roll up, allow to cool at room temperature and store in a dark and cool place.