The popularity of sauces in cooking is not questioned. Along with many sauces that have come to us from different world cuisines, tomato sauce remains the most traditional. Many housewives close tomato sauces for the winter. This is understandable. It is tomato sauce that is most widely used in cooking.

To prepare the sauce, you need to select well-ripened tomatoes without traces of spoilage and decay. The peel of tomatoes can be peeled off, or you can cook with it. You can remove the peel by pre-blanching the tomatoes for 1-2 minutes. Can be steamed and rubbed through a fine metal sieve. And a clever technique can come to the rescue - a blender. I myself first grind all the ingredients in a blender, then I boil the sauce. To make the sauce thick, the tomato puree needs to be boiled down to about 1/3 of the original volume with a low boil and the lid removed.

How to make tomato sauce for the winter

Everyone wants homemade tomato sauce to be especially tasty. So, there are several secrets, knowing which you will always have a jar of your homemade real and delicious sauce in the kitchen.

1. Tomatoes should be chosen from meaty varieties, such as bovine heart or ox ear. Then the sauce will be thicker, it will need to be evaporated less and these varieties usually taste better.
2. Tomatoes should be all ripe, no pink casks or spoiled. The presence of diseases on fruits is also not encouraged. Of course, you say, you can cut it off, but the taste of the diseased fetus changes, and this also affects the storage duration.
3. You can choose any spices for sauces that you like. Today I will give a lot of delicious recipes that I myself adore. But my advice is to make sauces without seeds and skins, it will be much tastier. To do this, you can either extinguish the tomatoes and rub them through a fine sieve, or grind them with a blender and rub them through a sieve. Some juicers also retain seeds.

Ingredients:

• Kilo of ripe tomatoes
• Medium onion
• Sugar and salt to taste
• Lean oil

How to make a classic tomato sauce:

1. We cut the tomatoes into four or six pieces, depending on the size, and we swell them a little to soften. Wipe through a sieve, removing skins and seeds.
2. At this time, finely-finely chop the onion and fry a little in a deep frying pan, in oil, then put the tomato mixture there and sugar and salt.
3. Then we still go through with an immersion blender, so that the mass becomes more homogeneous and lighter.
4. We fill the sauce in small jars, conveniently from under the baby puree. Only they need to be sterilized, and the sauce should be stored in the refrigerator.

Homemade Italian tomato sauce

Ingredients:

• Four and a half kilos of the most ripe and fleshy tomatoes
• A head of garlic
• One onion
• Several stalks of basil
• Basil leaves, bunch
• Two medium carrots
• Two tablespoons of olive oil
• Tablespoon of salt

How to make Italian tomato sauce:

1. In the first step, we need to wash and dice the following vegetables: celery stalks, onions, garlic and carrots. We heat the oil in a saucepan and fry it all for five minutes, armed with a wooden spatula.
2. Pour the tomatoes, previously washed and cut into slices, into the fried vegetables and simmer everything for an hour, not forgetting to add salt. Then we remove from heat and wipe in small, convenient portions through a sieve.
3. Again, we put our homogeneous mass on a quiet fire and boil it for about a couple of hours. At the very end, we prepare sterile jars, on the bottom of each of which we lay out clean basil leaves. Pour the sauce and just roll it up.

Tomato sauce with garlic and basil

Ingredients:

• One and a half kilos of the ripe fatter tomato
• Half a head of garlic
• Large bunch of fresh basil
• A third of a tablespoon of salt
• A third of a glass of sugar
• A teaspoon of table vinegar

Preparation:

1. Here we act very simply, we cut and spin the washed tomatoes in a blender, and then we get rid of all this mass of seeds and skins with the help of a sieve and set to stew. Do not forget to immediately add sugar and salt, we begin to evaporate so that there is a good consistency.
2. While the tomatoes are boiling, by the way, it is not necessary that they boil, we also peel the garlic with basil, let them dry and also pass through a blender. Ten minutes before the end of stewing, add to the sauce and stir. We put the prepared sauce in small sterile jars and roll it up.

Kuban tomato sauce for the winter

Ingredients:

• Two kilos of tomatoes
• Medium onion
• Three cloves of garlic
• Half a glass of sugar
• A tablespoon of salt
• A tablespoon of vinegar
• A third teaspoon of cinnamon
• Three carnations
• Two peas of allspice

Preparation:

1. Wash and cut ripe tomatoes into pieces, quickly grind with a blender and rub through a sieve. We put the tomato puree to boil over low heat, but for now we clean and cut the onion as small as possible and send it to the saucepan to the tomatoes.
2. When we notice that the vegetable mixture has halved in volume, then we can pour out the crushed garlic, add vinegar and all the spices. It remains to cook for ten minutes and pack the sauce into jars.

Krasnodar sauce for the winter

Ingredients:

• Kilo of ripe tomatoes
• A couple of apples, better than Antonovka
• Two tablespoons of vinegar 9%
• A teaspoon of sugar
• Half a teaspoon of salt
• Nutmeg, chopped, on the tip of a spoon
• Powdered paprika to taste
• 1/2 teaspoon of cinnamon
• A pinch of dried garlic and parsley
• At the tip of a knife are coriander seasoning

How to cook:

1. We wash our tomatoes, cut into quarters and set to simmer. We do the same with apples. Simmer until softened, and then simply through one sieve, rub into one saucepan, leaving all the skins, bones and seeds.
2. We begin to slowly boil the sauce so that its volume begins to decrease, this is about twenty minutes. Then we add spices, sugar and salt and boil down the same amount. After that, add vinegar with garlic, chopped with a crusher, and cook for ten minutes. We immediately put hot Krasnodar in jars under the lids.

Tomato sauce with onions for the winter

Ingredients:

• Two kilos of tomato and onion
• Incomplete glass (faceted) apple cider vinegar
• 8 carnation inflorescences
• Teaspoon of cinnamon powder
• A glass of sugar
• Two and a half tablespoons of salt

How to prepare such a sauce:

1. Wash and cut the tomatoes, peel and chop the onion. Scroll everything in a meat grinder, there are more seeds and skins left on it, so as not to rub through a sieve.
2. Put all that mixture to be extinguished on the stove, let it boil, lower the temperature and pour in the spices. We simmer for an hour in this form, only then add vinegar, simmer for another five minutes and pack it in sterilized jars.

Tomato salsa for the winter

For cooking, we need to take:

• Kilo of fleshy tomato
• Chili pod
• Sweet onion
• 1/2 teaspoon dry basil
• Three cloves of garlic
• Three sprigs of fresh thyme
• Two tablespoons of sugar
• Salt and pepper to taste
• Vinegar 6%

How to make Salsa sauce:

1. We wash our tomatoes and cut them into quarters, peel the garlic and onions and also cut them. Grind everything with a blender, and immediately add olive oil and all spices, except garlic and vinegar.
2. We pour everything into a common container, where our sauce will be prepared. We boil it for about half an hour, then grind it through a sieve so that we don't meet peels and seeds.
3. After that, we cook for just another 20 minutes, and we pack it in jars, which were previously sterilized and added with a teaspoon of vinegar. Roll up the jars and turn over to cool.

Tomato sauce with garlic without vinegar for the winter

What do we need to take:

• One kilo each of tomatoes and bell peppers
• A head of garlic
• Salt and pepper to taste

How we will cook:

1. Wash all the vegetables, cut the tomatoes into quarters, remove the seeds from the pepper, cut them too. Put everything in a blender and scroll, then pass through a fine sieve.
2. Pour into a saucepan, add sugar, salt, let simmer slowly for ten minutes.
3. Then crush the garlic and simmer for another five minutes. Fill immediately hot in dry sterile jars.

Garlic Tomato Sauce

Ingredients:

• Tomatoes - 1 kg
• Sweet pepper - 1 kg
• Garlic - 5-7 cloves
• Salt pepper

How to make the sauce:

1. Wash tomatoes and bell peppers well. Peel the seeds from the pepper. Cut into wedges.
2. Grind vegetables in a blender. Can be twisted through a meat grinder.
3. Pour the resulting puree into a saucepan and put on the stove. Over low heat (so as not to burn), gradually bring to a boil. Mix several times.
4. Let it boil for 5-7 minutes. Then add garlic passed through a press, salt and ground pepper. Mix. Bring to a boil and simmer for another 5-7 minutes.
5. Pour the sauce hot into clean prepared jars and roll up. Cool and store.

Tomato sauce for the winter with onions

This sauce is also suitable for meat, vegetables, borscht, soup, pasta.

Ingredients:

• Tomatoes - 2 kg
• Onions - 2 kg
• Ground cinnamon - 1 teaspoon
• Cloves - 1 teaspoon
• Ground red pepper - 1 teaspoon (or to taste)
• Sugar - 1 glass
• Salt - 5 teaspoons
• Apple cider vinegar - 1 glass

How to make the sauce:

1. Wash the tomatoes and cut into wedges. Cut the stalk.
2. Peel and chop the onion.
3. Scroll through a meat grinder or grind in a blender.
4. Pour the puree into a saucepan and bring to a boil over low heat. Stir several times.
5. Add cinnamon, cloves, ground red pepper, sugar and salt. Cook over low heat, stirring occasionally for about an hour.
6. Add vinegar 5 minutes before the end of cooking.
7. Pour hot sauce into prepared jars and roll up.

Aromatic tomato sauce

Ingredients:

• Tomatoes - 1 kg
• Onions - 1 piece (not large)
• Garlic - 3-5 cloves
• Ground black pepper - 0.5 teaspoon (or to taste)
• Basil - 1 tablespoon (dried)
• Sugar - 1 tablespoon
• Vinegar - 2 tablespoons (9%)
• Vegetable oil - 3 tablespoons (odorless)
• Bay leaf - 1-2 leaves
• Salt to taste

How to make the sauce:

1. Pour boiling water over the tomatoes and peel them off. You can pre-extinguish and then rub through a sieve.
2. Finely chop the onion. Pass the garlic through a press.
3. Heat vegetable oil in a saucepan. First fry the onion for 3-4 minutes. Then add the garlic and fry everything together for another 1 minute.
4. Add finely chopped tomatoes or sifted tomatoes, basil, ground pepper, sugar and salt.
5. Simmer over low heat until the sauce has evaporated by about one third.
6. Add vinegar, bay leaf and bring to a boil. Pour immediately into prepared jars and roll up.

Tomato sauce with hops-suneli

Ingredients:

• Tomatoes - 2.5 kg
• Garlic - 5-7 cloves
• Hot peppers - 2 - 2.5 pods (small)
• Coriander - 1 tablespoon
• Hops-suneli - 2-3 teaspoons
• Sugar, salt - to taste

How to make the sauce:

1. Wash the tomatoes and blanch for 1-2 minutes. Remove the skin and cut into circles or slices.
2. You can immediately cut into wedges and boil until the tomatoes are tender. Rub through a sieve.
3. Put the resulting tomato puree on the stove and heat over low heat. Boil over low heat, stirring occasionally, until the tomato mass has decreased by about one third.
4. Add sugar, salt to taste, coriander, suneli hops and chopped garlic and hot pepper, which must be scrolled in a meat grinder or chopped very finely. Bring to a boil and simmer for 5-7 minutes.
5. Pour the sauce hot into jars and roll up.

Tomato sauce with mustard for the winter

Ingredients:

• Tomatoes - 5 - 5.5 kg
• Onions - 2 kg
• Garlic - 5-7 cloves
• Cinnamon - 1 teaspoon
• Cloves - 1 - 1.5 teaspoons
• Ground allspice - 1 teaspoon
• Mustard - 1 teaspoon (whole grains)
• Sugar - 375 grams
• Apple cider vinegar - 175 ml
• Salt - 90 grams (or to taste)

How to make the sauce:

1. Rinse the tomatoes selected for the sauce. Chop and boil. Rub through a sieve.
2. Put the puree in a saucepan. Boil.
3. Peel the onion and chop finely. Pass the garlic through a press.
4. As soon as the tomato puree boils, add the onion and garlic. Cook for 12-15 minutes with a low boil.
5. Add sugar, salt, garlic and spices and mustard. Boil for 5 minutes and add vinegar. Bring to a boil, boil for 3-5 minutes and pour into clean jars. Cork hermetically.

Tomato sauce with carrots

Ingredients:

• Tomatoes - 3.0 kg
• Carrots - 0.5 kg
• Sweet pepper - 1.0 kg
• Vegetable oil - 1.5 cups
• Garlic - 2-3 cloves
• Sugar - 1 glass
• Vinegar - 2 tablespoons
• Salt - 2 tablespoons
• Parsley greens - 1 bunch

How to make the sauce:

1. Pour boiling water over the tomatoes and peel them. Cut into slices.
2. Peel the carrots and cut into pieces.
3. Wash sweet peppers and remove seeds. Slice.
4. Chop the garlic through a press.
5. Combine tomatoes, carrots and bell peppers in a blender and chop. Pour the puree into a saucepan and place on the stove. Heat over low heat until boiling, stirring occasionally.
6. Cook at low boil for 25 - 30 minutes. Add chopped garlic, chopped parsley, oil, salt and sugar. Bring to a boil and simmer for 3-5 minutes. Pour in vinegar, let it boil and pour into jars. Roll up.

Tomato tomato sauce

Ingredients:

• tomatoes 6 kg.
• onion 0.6 kg.
• sugar 2 tablespoons
• bay leaf 3 pcs.
• table salt 1.5 tsp
• cloves 3 pcs.
• table vinegar 9% 1 tbsp
• allspice 8 pcs.

Cooking method:

1. As you can see, our ingredient list only includes natural products.
2. Some of the components will have to be purchased in supermarkets, and we will take vegetables from our own garden or summer cottage.
3. Surely, every housewife grows tomatoes and onions, because these plants do not need too much care.
4. Those who cook tomato paste at home know that vegetables must be stewed first.
5. For the sauce, this procedure is not needed, we will pass the tomatoes through the meat grinder.
6. If spoiled places are observed on vegetables, then we must remove them.
7. We also grind onions using a meat grinder.
8. Place the tomato paste in the pot.
9. Choose larger dishes, as we have a lot of tomatoes.
10. Add onion, cloves, allspice and bay leaf to the total mass.
11. It is recommended to add all the spices at this stage so that when stewing they give off all their aromas
12. We make a small fire and cook the tomato mass for about 60 minutes, stir from time to time so that it does not burn
13. This time will be enough to completely soften the vegetables.
14. Next, we will pass them through a sieve.
15. Try to do this efficiently so that there is practically no cake left.
16. Personally, I got a little over half a kilogram.
17. Bay leaf and pepper also got here, since they are no longer required in the sauce - they gave off all their smells when stewing.
18. We already have a liquid mass that slightly resembles a sauce, but is still far from it.
19. The mass should be evaporated so that it does not look like juice.
20. It should be thicker.
21. We send the saucepan with tomato mass to the stove and cook for at least 2 hours.
22. Fall asleep after a while granulated sugar.
23. Also add salt to the dish to balance the taste.
24. We wait until the mass thickens, then add vinegar and mix thoroughly.
25. It is better to take vinegar 9%, but it is not always at hand.
26. Replace it with a weaker analog, but add more.
27. After that, you can remove the sample and salt, or sugar to your taste.
28. It's time to pour the hot sauce into the jars.
29. They should be sterilized in advance in any convenient way.
30. Recently, I have been using a microwave for these purposes.
31. First, I rinse each one with soda, then pour water and send it to the microwave for 5 minutes, set the power to the maximum
32. Let's move on to the process of rolling cans.
33. Then we turn each one upside down and cover it.
34. Once the sauce has cooled, it should be placed in a dark, cool place - the basement.
35. From our number of tomatoes, we got about 4 liters.
36. If you cook it longer, it will come out in the region of 3 liters.
37. Be sure to try making this delicious natural sauce according to my recipe.
38. The dish does not require special skills, but the whole family will thank you for the whole winter.

Homemade tomato sauce without vinegar

Ingredients:

• half a glass of vegetable oil
• 1.2 kg ripe meaty tomatoes
• 250 gr sweet apples
• 5-6 cloves of garlic
• 250 gr juicy bright orange carrots
• 2 bitter pepper pods
• 0.25 cups salt
• 250 gr sweet red pepper

Preparation:

1. Wash the tomatoes thoroughly and peel them.
2. To do this, make a neat cruciform incision at the top of each tomato.
3. Then scald the tomatoes with boiling water and pour over with cold water.
4. After such a procedure, it is easy to remove the peel from the tomatoes.
5. After peeling the tomatoes, cut them into 4 pieces.
6. Wash the apples, peel and core.
7. Cut the apples into 4 pieces.
8. Wash carrots, peel and cut into small pieces.
9. Wash the bell peppers, remove seeds and stalks and cut into several pieces.
10. Pass the tomatoes, apples, bell peppers and carrots through a meat grinder, choosing a medium knife.
11. Put the vegetable mass in a saucepan or a large enamel bowl (saucepan), bring to a boil over low heat.
12. Boil the vegetable mass for an hour, stirring it regularly.
13. After an hour of cooking the sauce, pour vegetable oil into the vegetable mass, mix the composition and cook for another 1 hour. Read more:
14. While the sauce is boiling, peel the garlic, cut into cloves and pass through a press.
15. Wash hot peppers, remove seeds and chop very finely.
16. After 2 hours of cooking the sauce, add garlic and hot peppers to the total vegetable mass along with salt.
17. Stir the sauce and cook for another half hour.
18. Remove the finished sauce from the heat, pour it hot into sterilized jars, close it with boiled lids, let it cool and store in a cold place (cellar, refrigerator, cold basement).

This year, I decided to conduct a culinary experiment, namely to prepare tomato sauce for the winter. To be honest, the experiment was a success! The homemade sauce turned out to be rich in color and balanced in taste, moderately spicy and very aromatic. Such a 100% natural product, you cannot buy it in a store, and making it is not difficult at all!

Since I prepared such a canning for the first time, I took a small amount of ingredients, but the tomato sauce turned out to be so tasty that I will make it bigger next time!

Ingredients:

• fresh tomatoes - 1.5 kg
• onions - 2 pcs.
• salt - 1 tsp (no slide)
• vinegar 9% - 1 tsp
• bay leaf - 2 pcs.
• clove bud - 2-3 pcs.
• allspice - 2-3 pcs.

Cooking method

We choose ripe tomatoes for the sauce, you can even slightly wrinkled, but not rotten tomatoes. Wash them thoroughly and cut them in half.

Grind with a meat grinder. I have a special nozzle for tomato juice, so there is a minimum amount of waste (cake) left from tomatoes.

Chop the onions, which were previously peeled and cut.

Now combine the tomatoes and onions in a large saucepan. Add aromatic spices and simmer over low heat for 1 hour. Do not forget to stir periodically so that the sauce does not burn.

We carefully interrupt the boiled tomatoes with onions with a blender, while we take out the bay leaf, which gave the sauce the necessary aroma, and the cloves and peppers can also be chopped, so the taste is more piquant. Of course, you can rub them through a sieve, but this is a more laborious process and the more I prefer thick tomato paste over a liquid mass.

Now add salt and sugar to the sauce, mix and continue cooking on minimum heat for another 30 minutes. After that, pour in a teaspoon of vinegar, boil for 1-2 minutes and immediately pour it into sterilized jars.

Cover the jar with a hot lid (boiled in water for 5 minutes) and screw it up. For additional sterilization, turn the jars upside down and cover with a warm "fur coat" until they cool completely.

Such natural tomato sauce, it is advisable to store, as well as all preservation in a cool dark place.

Tomato sauces are loved for their versatility.

They are added to roasts, or pilaf, noodles and fried potatoes. Any side dish with them becomes an almost complete dish.

Often, housewives, making winter preparations, invent them literally "on the fly", there are few vegetables that, in one capacity or another, did not get into tomato dressings.

What can I say, plums and cherry plums, Jerusalem artichoke and even apricots in the form of dried apricot pieces are also used. We offer you several proven recipes for your judgment.

General principles for canning tomato sauces for the winter

For sauces, ripe vegetables are taken without damage and rot.

The vegetables are thoroughly washed with a stream of cold, preferably running water, and allowed to dry.

Ready sauces are poured only into sterilized dishes, while still boiling.

The rolled containers are turned down with lids and tightly covered with a blanket on top. After 10-14 hours, the blanket is removed, and the conservation is stored.

If the recipe mentions a measuring glass, it means a standard two hundred milliliter faceted glass.

The metal lids are thoroughly washed and sterilized by boiling for five minutes.

Tomato sauce for the winter with plums, Caucasian style

Ripe plums give a light plum flavor, somewhat reminiscent of the gravy in the Caucasian chakhokhbili. And if you use cherry plum, or not quite ripe fruits, the taste will become even more unusual. Try it with poultry dishes, or use it as a ketchup substitute in hot dogs.

Ingredients:

2 kg of medium-sized plums;

2.5 kilograms of ripe, juicy tomatoes;

Hot pepper is a large peppercorn;

Salad onions - 600 grams;

Powdered mustard - half a teaspoon;

2-3 heaped tablespoons of coarse cage salt;

9% vinegar - 80 ml;

Ground cinnamon - 5 grams;

1 cup granulated sugar;

Greens - one bunch of parsley and one basil;

Half tsp hand-ground peppercorns;

Cloves, whole, dried - 4 umbrellas.

Cooking method:

1. Remove the husk from the onion and cut into medium slices.

2. Remove the seeds from the plums.

3. Cut the stalks from the tomato.

4. Chop onions, plums, tomatoes.

5. Pour the resulting mixture into a saucepan, preferably thick-walled, or at least with a thick bottom, or into a kettle and slowly bring to a boil. Then add sugar, salt and mix thoroughly.

6. Tie the parsley and basil in one bunch, so that a thread up to 30 cm long remains. Dip the bunch into the boiling mixture, and tie the thread to the handle of the pan. This will remove unnecessary residues as the herbs release their aroma and flavor.

7. Add mustard powder, cloves and pepper.

8. Cut hot pepper in several places across and also put in a saucepan with a boiling mass.

9. Cook with constant stirring, removing the resulting foam.

10. After half an hour, pour the almost finished sauce hot onto a sieve, in small portions and wipe it, removing the sprigs of herbs and hot peppers in advance.

11. Once again, pour everything into a clean container and set to cook.

12. After 20 minutes. pour in vinegar, mix well and turn off the heating.

13. Pour into prepared containers and roll up.

The main tomato sauce for the winter (with an apple)

A little sweetness in a tomato allows you to add apples, although there are very few of them in the recipe, you will immediately feel them in the finished product. This dressing with fried liver is very good.

Ingredients:

Tomatoes - 8 kg;

Apples - 4 pcs. medium sweetness and size;

Garlic - 6 teeth;

Ground cinnamon - 5 grams;

Honey - 1 dessert spoon;

Not very finely ground nutmeg - one dessert spoon;

Dessert spoon of vinegar.

Cooking method:

1. Peel the apples and cut them into small slices.

2. Cut the tomatoes into small pieces.

3. Stew apples and tomatoes in different saucepans.

4. After 15 minutes. remove tomatoes and apples and grind until smooth.

5. Pour the puree into an unenamelled saucepan and cook for a quarter of an hour.

6. Add honey, spices, salt and a little sugar, stir and simmer on medium heat for another 10 minutes, or a little more.

7. Add crushed garlic, pour in vinegar and cook for 10 minutes.

8. Done. Can be poured into jars.

Russian ketchup - tomato sauce for the winter, with horseradish

Horseradish is used not only in the national Russian cuisine, dishes with it are found in southern Europe and even in Japan, where its close relative, Wasabi, is used. Well, we will add this root to tomatoes to give them spice and original flavor.

Ingredients:

500 grams of onions;

Ripe tomatoes, fleshy - 2.5 kg;

Horseradish root;

Ground ginger;

Red wine, dry varieties;

Half a measuring cup of unrefined granulated sugar;

Hand crushed in a mortar, or ground cloves;

Dessert spoon of wine vinegar;

Table salt, cage, medium grinding.

Cooking method:

1. Form onions in half rings and cook with prepared tomato mass at low boil for about half an hour.

2. Remove the tomatoes boiled with onions from the heat and gently wipe them through a fine or medium sieve.

3. Pour in wine, sprinkle with spices, sugar, salt at your discretion and set to boil back, on medium heat.

4. After an hour, put a tablespoon of horseradish chopped with a fine grater, wine vinegar and leave to warm up well for 10 minutes.

5. Pour into jars and immediately roll up.

Classic tomato sauce for the winter

The classic recipe, which, by varying the ratio of hot pepper and seasonings, can be obtained both spicy and scalding hot. The application is practically unlimited, you can even make sandwiches with butter and sauce, or use it in half with tomato paste for dressing borscht.

Ingredients:

4 kilograms of very ripe tomatoes;

Capsicum hot peppers - 2 peppercorns;

Garlic - 7 cloves;

Onions - 4 heads;

Sugar - 250 grams;

Apple cider vinegar - 80 ml.

Ground spices:

One full teaspoon - allspice; cloves; coriander.

Paprika - half a measuring cup;

Half a teaspoon each: ginger; cinnamon.

Cooking method:

1. Chop the garlic to make a gruel.

2. Cut the peeled onion into rings.

3. Pour the onion rings and garlic into the prepared tomato mass. Add whole pods of hot red or green pepper and cook on low heat.

4. When the onion acquires sufficient softness, remove the pepper pods, and carefully grind the tomatoes boiled with the onion on a sieve.

5. Add apple cider vinegar, ground spices, granulated sugar and sodium chloride to the tomato-onion puree, and, bringing to a boil, boil on slow heating for 1/4 hour.

6. Pour into jars and roll up.

Green tomato sauce for the winter

I can't believe it, but this is also tomato sauce, although it bears little resemblance to its counterparts, neither in taste nor color does not resemble them. Unless only by name and application. Very good if you decide not to invent masterpieces and just serve it with grilled meat.

Ingredients:

Green or milky ripeness, tomatoes - 3.5 kg;

Salad onions - 2 kg;

Boiled cooled water - 1.2 liters;

Half a kilo of granulated sugar;

Salt - 50 grams;

A glass of table vinegar;

A ready-made mixture of ground spices at your discretion.

Cooking method:

1. Finely chop the green tomatoes into wedges.

2. Chop the onion into half rings.

3. Put tomato slices and chopped onions into a container.

4. Pour everything, preferably with slightly cooled boiled water. Cook with low heat, without interrupting stirring, until the vegetables are softened.

5. After about 45 minutes, rub everything through a sieve and pour into a clean saucepan.

6. Add unrefined granulated sugar, coarse cage salt, table vinegar, spices, and boil for 1/3 hour.

7. Pour into jars and roll up.

Delicate tomato sauce for the winter - "Svetlanka"

Which Svetlana was the first to invent this composition, probably no one will ever know, but my grandmother gave it to me along with the original name. And although you have to tinker with boiling mashed potatoes, the result obtained is an excellent memory for the woman who invented it.

Ingredients:

You need 2.5 kilograms of: ripe tomatoes; bell peppers and lettuce onions;

Unrefined sugar and coarse salt at your discretion;

9% vinegar - 50 grams;

Half a tablespoon of ground cinnamon;

Ground allspice and black, peas, half a teaspoon each.

Cooking method:

1. Remove the seeds from the pepper and cut it lengthwise into several parts.

2. Divide the tomatoes into two halves, chop the onion into rings.

3. Put the vegetables in a thick-walled saucepan or in a pot and cook.

4. After 0.5 hour, grind everything on a sieve or pass the already cooled vegetable mixture through a juicer.

5. Add sugar and mix well. Salt, season with spices and simmer over low heat.

6. When the mass has decreased in volume by a third, pour in the vinegar and heat for 10 minutes.

7. Pour the sauce into the prepared dish and close for the winter.

Ketchup "Delicate". Bulgarian tomato sauce for the winter

No, do not try to duplicate what you can buy in the store! If you like some kind of "store" ketchup, it is better to buy it. And below is the real ketchup, homemade, slightly spicy, adored by children and loved by adults. If you want your household to ask: "Is the ketchup homemade today?", And refuse the purchased one - cook boldly!

Ingredients:

Onions and ripe tomatoes - 3 kg each;

Red, or dark green bell pepper - 3.5 kg;

Two bay leaves;

Granulated sugar - 4 tablespoons. spoons;

Carnation - 4 pieces;

Table vinegar - 2 tablespoons. spoons.

Cooking method:

1.3 kg of peeled sweet peppers, cut into small pieces.

2. Divide the tomatoes into four parts.

3. Form the onion in half rings.

4. Put vegetables in an unenamelled bowl and simmer until softened.

5. When the onion has softened and the pulp of the pepper flakes from the skin, remove from heat.

6. Free the cooled vegetables from the skin and rub through a medium mesh sieve.

7. Collect the resulting puree in a bowl, add sugar, salt, and top with cloves and bay leaves.

8. On a grater, grate the remaining peeled peppers and simmer again.

9. When the mass acquires the desired consistency, pour in the vinegar and heat for another 5 minutes.

10. Done, you can roll into the banks.

"Ogonyok" - hot tomato sauce for the winter

Acute. Very spicy! If you take the "Ogonyok" pepper, then no words will be enough to describe the sharpness of the resulting tomato.

Ingredients:

Bitter paprika - 500 grams;

Sweet pepper, preferably red, and onions - one kilogram each;

3 kg of fleshy tomatoes;

Black pepper (ground) - half a teaspoon;

4 tablespoons of unrefined sugar

9% vinegar - 2 tbsp. l .;

Coarse salt - 1.5 tbsp. l.

Cooking method:

1. Separate the hot pepper from the stalks and grind with a meat grinder.

2. Cut the tomatoes in half or into several pieces.

3. Remove seeds from pepper and chop into pieces of about 1 centimeter.

4. Cook all prepared vegetables in a saucepan with a thick bottom for half an hour.

5. Remove from heat and rub gently through a sieve.

6. Return the resulting mass to the stove and boil it down to the required consistency with low heat.

7. 3 minutes before the end, pepper.

8. Close the prepared sauce in prepared containers.

Georgian tomato sauce for the winter

Another recipe with a Caucasian accent. A good illustration of how pliable dressings are to seasoning manipulations. An almost universal base, with the help of specific spices, it becomes a taste familiar from childhood.

Ingredients:

Red fleshy tomatoes - 4 kilograms;

Sugar and salt to taste;

Garlic - 5 teeth;

Sweet pepper - 1 kilogram;

Hot pepper - 1 piece;

A mixture of seasonings "khmeli-suneli", coriander - half a teaspoon each.

Cooking method:

1. Cut the tomatoes into pieces and put them in a bowl.

2. Peel the washed peppers from seed pods and pour over the tomatoes.

3. Put the bowl on fire and simmer for 1/2 hour.

4. Turn off the stove and rub the vegetables that are still warm through a sieve.

5. Add hot pepper and garlic grated on a medium grater to the resulting puree.

6. Add seasoning mixture, sugar and salt.

7. Return to heat and let the sauce boil twice.

8. Pour the boiling product into jars and close for the winter.

Tomato sauce for the winter (Crimean adjika)

Adjika also belongs to tomato sauces. Its variations are countless. In Crimea, where the culinary traditions of all, without exception, the peoples of our country are intertwined, such adjika is popular.

Ingredients for 5 liters of adjika:

Sweet red pepper - 3 kg;

Tomatoes, can be overripe - 5 kg;

Large garlic at the rate of 1 head - for 1 liter of adjika;

Bitter pepper at the rate of 1 pod - for 1 liter of ready-made adjika;

Sugar and salt.

Cooking method:

1. Separate the pepper from the stalks and seeds, cut into pieces.

2. Cut the tomatoes into slices.

3. Cut off the stalks of the hot pepper and remove the seeds, if you want to get a spicy adjika, leave the seeds.

4. Grind all prepared vegetables.

5. Season with salt and sugar.

6. Simmer for 0.5 hour.

7. Pour hot adjika into jars and roll up.

To make it easier to grind vegetables through a sieve, remove the skin from them. For this, tomatoes and peppers are blanched - they are dipped in boiling water for several minutes, after making a shallow cut. The hard skin is removed with a knife in large pieces.

Tomatoes "love" salt very much, so light salting is usually just right.

Seasonings are also always appropriate. Bay leaves, carnation umbrellas, black peppercorns, allspice, chilli peppers, Ogonyok varieties, coriander and caraway are the most popular. Such exotic things as marjoram, oregano, ginger and saffron, ground cinnamon and dill oil are often used in tomato sauces.

You can speed up the sterilization process by putting pre-washed cans in the oven, bring the temperature to 180 degrees and keep the container for 15 minutes. Pour tomato mass ready for canning only into completely cooled jars.

Having prepared tomato sauce at home for the winter, it will be possible to solve the issue of having an important component for preparing many dishes, gravy, or provide yourself with a tasty addition to meat, fish, pasta. The homemade tomato additive is superior in quality and naturalness to any commercial analogue.

How to make tomato sauce for the winter?

By implementing a simple and affordable technology, it will turn out to make such a delicious tomato sauce for the winter, you will lick your fingers. The possible variability of the additive and the variety of its final taste will impress.

1. For harvesting, ripe, fleshy tomatoes are used, which, together with the peel or in a peeled form, are crushed with a blender, meat grinder or passed through a juicer.
2. The tomato base is complemented for density and richer taste with other vegetables, and for piquancy with piquant additives, herbs.
3. Homemade tomato sauce for the winter according to any recipe can be made more or less spicy, adjust the degree of its piquancy by changing the amount of hot pepper and spices added.

Tomato sauce without vinegar for the winter - recipe

Homemade tomato sauce, the recipe for the winter of which is performed without vinegar, will be as useful as possible, but it will require a more responsible approach to the conditions of container sterility, to the quality of raw materials. After sealing the workpiece, it is insulated upside down until it cools down or sterilized for at least 10 minutes in boiling water.

Ingredients:

• tomatoes - 1 kg;
• sweet pepper - 1 kg;
• garlic - 5 cloves;
• salt, sugar - to taste.

Preparation

1. Vegetables are twisted in a meat grinder or grinded in a blender.
2. Place a container with vegetable mass on the stove, boil from the moment of boiling for 15 minutes.
3. Salt and sugar are added, the mixture is boiled for another 15 minutes.
4. Tomato sauce with garlic is packaged for the winter in a sterile container, sealed and insulated for a day.

Tomato sauce with basil for the winter

The following recipe for tomato sauce for the winter, delicious and original, will satisfy the needs of lovers of basil taste and aroma. Here it is preferable to use greens of a purple variety with a pronounced fragrance. Celery stalks will add additional flavoring properties.

Ingredients:

• tomatoes - 4 kg;
• onion - 1 pc.;
• carrots - 2 pcs.;
• celery stalks - 1 pc .;
• basil - 2-3 branches;
• olive oil - 2 tbsp. spoons;
• salt.

Preparation

1. Onions, carrots and celery stalks are simmered in oil.
2. Chop tomatoes, boil for an hour, grind through a sieve.
3. Add vegetables chopped in a blender with basil, simmer the tomato for another 15 minutes, salt to taste.
4. Cork the tomato sauce for the winter in a sterile container, wrap it up until it cools.

Tomato and pepper sauce for the winter

Tomato sauce for the winter is a recipe that can be performed simultaneously with bell and hot peppers and with basil. The use of both fresh herb and dried herb is allowed. Ground red pepper, if desired, is replaced with a pod of fresh hot pepper, peeled from seeds or left intact for a solid speck.

Ingredients:

• tomatoes - 3 kg;
• sweet pepper - 600 g;
• hot red pepper - 1/3 tsp;
• basil - 2 tbsp spoons;
• oregano - 1 tbsp. the spoon;
• salt - 1 tbsp. the spoon.

Preparation

1. Tomatoes and peppers are chopped in a meat grinder or in a blender.
2. Add basil, salt, oregano and hot pepper, boil for 30 minutes or more if you want to get a thicker workpiece.
3. Tomato sauce is sealed at home for the winter in a sterile container, wrapped until it cools.

Tomato sauce with apples for the winter - recipe

To prepare a sauce for the winter from a tomato, it will turn out very tasty and delicate by adding sweet and sour aromatic apples to the composition. At the same time, ground cinnamon will ideally set off and emphasize the taste of all components, and ground nutmeg and black pepper will add an impressive piquancy to the preparation.

Ingredients:

• tomatoes - 1 kg;
• large apples - 2 pcs.;
• sweet peppers and hot peppers - 2 pcs.;
• garlic - 4 cloves;
• cinnamon and ground nutmeg - 0.5 tsp each;
• ground black pepper - 1.5 tsp;
• sugar, salt and apple cider vinegar - 2 teaspoons each;
• vegetable oil - 3 tbsp. spoons.

Preparation

1. Tomatoes, peppers, apples and garlic are ground until mashed with a blender.
2. Boil the mass for 20 minutes, grind through a sieve.
3. Salt, sugar, pepper, oil and spices are added to the puree, and allowed for 20-30 minutes.
4. Stir vinegar into the tomato.
5. Tomato sauce is sealed at home for the winter in a sterile container.

Plum and tomato sauce for the winter

Tomato sauce made from fresh tomatoes for the winter will become brighter and richer in taste when cooked with plums. The resulting tkemali is great when served with meat, fish dishes, when added to kharcho or served to. In the absence of fresh herbs, you can add dry herbs to the composition, determining their amount to taste.

Ingredients:

• tomatoes - 1 kg;
• plums - 1 kg;
• bitter pepper - 1 pc.;
• garlic - 2 heads;
• cilantro - 1 bunch;
• mint - 0.5 bunch;
• sugar - 120 g;
• hops-suneli, coriander, caraway seeds - 1 tsp;
• salt - 1 tsp;
• ginger to taste.

Preparation

1. Seedless tomatoes and plums are twisted together with garlic, hot pepper through a meat grinder, boiled for 15 minutes.
2. Grind the mass through a sieve, boil until it is halved in volume.
3. Add salt, sugar and all the spices, lay the herbs, cook for 10 minutes.
4. The sauce is poured into sterile jars, sealed.

Tomato satsebeli sauce for the winter - recipe

A popular Caucasian tomato sauce for the winter called satsebeli is easy to make yourself. The secret is in the right seasoning. In this case, an assortment of Azerbaijani and Armenian spices is used, instead of which you can take another mix of characteristic flavors, supplementing it with fresh cilantro.

Ingredients:

• tomatoes - 0.5 kg;
• sweet pepper - 400 g;
• onions - 200 g;
• garlic - 150 g;
• sugar - 400 g;
• vegetable oil and vinegar - 150 ml each;
• salt - 1.5 tbsp. spoons;
• red and black pepper - 1 tsp;
• armenian and Azerbaijani spices - 1 pack.

Preparation

1. Grind tomatoes, peppers and onions through a meat grinder, cook for 2 hours.
2. Add sugar, oil, salt, pepper and seasonings, cook for 30 minutes.
3. Stir in the tomato mass garlic, vinegar, boil for another 10 minutes.
4. Tomato is packaged for the winter in a sterile container, sealed.

Sweet tomato sauce for the winter

Delicious homemade tomato sauce for the winter, prepared according to the following simple recipe, is a godsend for lovers of snack dishes with a contrasting sweet taste. It can be served with fried or baked meat, supplemented with poultry, or consumed with boiled pasta, fresh bread, crackers, chips.

Ingredients:

• tomatoes - 1 kg;
• sugar - 0.5 kg;
• ground chili - 0.5 tsp;
• tomato paste - 3 tbsp. spoons.

Preparation

1. Tomatoes are peeled and crushed in a convenient way.
2. Add paste, sugar, ground chili, cook for 40 minutes or until the desired thickening.
3. Tomato sweet sauce is packaged at home for the winter in a sterile container, sealed, wrapped until it cools.

Spicy tomato sauce for the winter - recipe

A spicy tomato sauce for the winter can be prepared with the addition of hotter chili peppers, or by limiting only to the usual spicy pods, leaving them with the seeds. In addition to the presented set of spices, you can add others of your choice and taste, or use any greens for aroma and additional taste.

Ingredients:

• tomatoes - 1 kg;
• sweet pepper - 300 g;
• hot pepper - 2 pods;
• chili peppers - 2 pcs.;
• garlic - 1 head;
• cloves - 3 pcs.;
• sugar - 2 tbsp. spoons;
• vinegar - 1 tbsp. the spoon;
• salt - 1.5 tbsp. spoons;
• black pepper to taste.

Preparation

1. Cut tomatoes and peppers, boil until soft.
2. Purée the vegetable mixture with a blender.
3. Add garlic, salt, black pepper, sugar and vinegar, boil the mass for another 10 minutes.
4. Sealed in sterile containers.

Yellow tomato sauce for the winter

A delicious tomato sauce for the winter can be prepared from yellow tomatoes. Such a preparation will not only amuse you with excellent taste, but will also delight you with a pleasant sunny color. In this case, yellow cherry plum will be an ideal accompaniment to tomatoes, which will not spoil the color scheme and give a pleasant sourness.

Ingredients:

• yellow tomatoes - 1 kg;
• cherry plum - 200 g;
• cumin - 1 pinch;
• dried provencal herbs, paprika, coriander, black pepper - to taste;
• garlic - 1 head;
• cloves - 3 pcs.;
• sugar - 4 tbsp. spoons;
• salt - 1 tbsp. the spoon.

Preparation

1. Tomatoes and pitted cherry plum are turned through a meat grinder.
2. Add garlic, all seasonings, salt, sugar and cook from the moment of boiling for 20-30 minutes.
3. The mass is laid out in sterilized vessels, hermetically sealed.

Cinnamon tomato sauce for the winter

For the winter, according to the following recommendations, it will provide the family with an excellent addition to many dishes. The zest of the recipe is in the added cinnamon. Density of the tomato mass will be given by the onions crushed to a state of mashed potatoes and long-term boiling of the base in an open wide vessel.

Ingredients:

• tomatoes - 3 kg;
• onions - 5 pcs.;
• ground cinnamon - 0.5 tsp;
• cloves - 3 pcs.;
• black, allspice and red pepper - 1 tsp;
• cloves - 3 pcs.;
• sugar - 0.5 cups;
• salt - 5 tbsp. spoons;
• vinegar - 50 ml.

Preparation

1. Chop tomatoes and onions.
2. Add cinnamon and cook with the lid open for 4 hours.
3. Purée the mass with a blender.
4. Add salt, sugar, cinnamon and all the spices, boil for another 30 minutes.
5. Pour in vinegar and spread the sauce over steamed jars.

Tomato sauce in a slow cooker for the winter - recipe

Delicious tomato sauce for the winter is especially easy to cook in a multivac. If the tomatoes are not too bright or for a richer taste, tomato paste is added to the composition. It is allowed to replace the presented assortment of seasonings with other spices of your choice and taste and add any fresh or dried herbs.