10 DELICIOUS PREPARATIONS for WINTER for PASTA

Blanks for the winter - we use the gifts of summer 100 percent!

1. Leapfrog salad

Products: Place in layers in a cauldron or large saucepan.

Pour 2 cups of vegetable oil into the bottom.
1kg of onions, cut into rings.
· 1kg tomato, whole, cut off "butts".
1kg sweet pepper, remove seeds, whole,
· 1kg eggplant, remove the tails, whole, it is better to take smaller ones.
1kg of carrots, grated on a coarse grater.
On top of this beauty, sprinkle 2 tablespoons of salt and 2 tablespoons of sugar, put garlic 4-5 cloves, who like spicy, you can add 1 bitter pepper, add 1 tablespoon of vinegar essence, close the lid and put on fire, in minutes Reduce 10 heat and simmer for 1 hour 30 minutes on low heat. Spread hot on sterile jars and roll up. Turn upside down, after cooling, put it in the cellar or where you store canned food. Very tasty and beautiful salad, I advise you to cook it.
Lay out so that all layers fall into each jar.
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2. Lecho
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2 liters of twisted tomatoes through a meat grinder, add 1 tbsp. a spoonful of vegetable oil, 1 tablespoon of vinegar, 3 tablespoons. tablespoons of salt and 2 tablespoons of sugar.
Put on fire, boil, reduce heat and let it languish for 20 minutes.
Then add grated carrots, about 0.5 kg, cook for 10 minutes.
Remove the seeds from the pepper, cut into 4 pieces and add to the vegetable mass. I put so much pepper so that it is not liquid and cook for another 30 minutes. Spread hot on sterile jars and roll up.
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3. Eggplant in tomato sauce.
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2 liters of twisted tomatoes, 3 tablespoons of sugar, 1 tablespoon of salt,
1 tablespoon of vinegar, 1 hot pepper, 5 cloves of garlic, add 1/3 cup of vegetable oil put it all on fire.
Add fried, thick circles of eggplant to the mass and simmer for 1 hour over low heat. I take the number of eggplants by eye, how many will fit into the mass. Spread hot on sterile jars and roll up.
(You can not fry the eggplants)
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4. "Autumn" salad
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Chop white cabbage, sweet pepper cut into strips, cut tomatoes into slices, cucumbers into slices, chop parsley and dill finely, mix everything, add salt to taste and add vinegar essence 1 tablespoon I take vegetables in equal amounts. Let it sit for 30 minutes. Arrange in sterile jars and put in a hot oven. Paste 1 liter jars for 20 minutes. In hot, pour 2 tablespoons of boiling vegetable oil into each jar and roll up.
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5. Cucumber appetizer
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Cut 1kg of cucumbers into circles and fry in vegetable oil,
Fry 1 kg of grated markov, 1 kg of sweet pepper cut into strips and also fry in vegetable oil, put everything together, add 1 kg of fresh tomatoes, cut into slices, mix, add 2 tablespoons of salt and 2 tablespoons of sugar, 1 tablespoon of vinegar essences, add a little garlic and bitter pepper (who like it sharper). Simmer for 1 hour, spread hot and roll up.
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6. Zucchini caviar (As in the store, but tastier)
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3 kg of zucchini, 8 cloves of garlic, 1 cup of mayonnaise, 1 cup of tomato paste, 100 g of sugar, 1/3 -1/2 cup of vegetable oil, 2 tablespoons of vinegar, red pepper, 1 tbsp. a spoonful of salt.
Zucchini and garlic mince. Pour 2 tbsp into a saucepan. tablespoons of vegetable oil, warm up. Put the squash mass, add mayonnaise, tomato paste, salt, sugar, pepper, vegetable oil. Mix everything and cook over low heat for 2 hours, stirring occasionally. At the end of cooking, pour in vinegar, mix. Spread hot in jars and roll up.
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7. Salted watermelons in jars!
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Peel the watermelon, cut into pieces and put in sterile jars, put dill, garlic, a little bitter pepper in a jar.
Pour hot brine: per liter of water 2 tablespoons of salt, 1 tbsp. a spoonful of sugar.
Place in a hot oven and let it simmer for 10-15 minutes. Before you roll 1 tablespoon of vinegar into each jar (I have 3 liters). Roll up!
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8. "Spark" or "Cobra" boiled.
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5kg tomato,
300 grams of garlic.
0.5 kg. sweet pepper 2-3 pods of bitter pepper.
· Salt and sugar to taste.
Twist everything in a meat grinder and simmer for 1 hour 30 minutes.
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9. Eggplant caviar
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Cut eggplants 1 kg into cubes and fry,
1 kg sweet pepper cut into strips and fry in vegetable oil.
Cut onion 1 kg into half rings and fry.
Cut carrots 1 kg into circles and fry.
Put everything in a cauldron or a large saucepan, stir, add 1 kg fresh tomatoes, cut into slices, add 2 tablespoons of salt and 2 tablespoons of sugar, 1 tablespoon of vinegar, add 5 cloves of garlic and simmer over low heat for 1.5 hours.
Spread out hot and roll up !!!
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10. Zucchini stew
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It is prepared in the same way as eggplant caviar, just replace the eggplant with zucchini!
I wish you delicious salads !!

Hello! Today I want to talk about how to prepare a tomato dressing for the winter for pasta. Surely every housewife prepares pasta dishes. And tomato sauce made from vegetables will serve as an excellent gravy for spaghetti, noodles or horns.

To prepare the dressing, in addition to tomatoes, you will also need sweet peppers, onions and garlic. Chop the onion finely and then fry in vegetable oil. To grind food, you will need a blender so that the mass turns out to be a homogeneous consistency.

This pasta dressing keeps well in sterilized glass jars. It is recommended to roll in small containers so that the sauce does not stand open for a long time in the refrigerator. The product must be served with hot pasta, cereals or potato dishes.

The tomato dressing has a uniform consistency, so if there is no tomato paste, you can use this sauce for cooking other dishes.

Ingredients for making tomato dressing

1. Tomatoes - 1 kg.
2. Sweet pepper - 2 pcs.
3. Garlic - 3 teeth.
4. Sunflower oil - 30 ml.
5. Salt - 0.5 tablespoons
6. Granulated sugar - 2 tablespoons
7. Bulb onions - 100 g.
8. Ground black pepper - ½ tsp.

How to make winter tomato dressing for pasta

For dressing, you can take damaged or cracked tomatoes. Rinse vegetables thoroughly with water. Chop into slices, removing the stalk.

Grind the tomatoes in a blender until smooth.


Place a fine-mesh colander over a saucepan. Pour the tomato paste, drain. As a result, skins and seeds will remain in the sieve.


Pour sugar and salt into a homogeneous tomato mass, mix. Bring to a boil, simmer over low heat for about 20 minutes.


Rinse sweet peppers with water, cut out seeds. Chop the pulp into small pieces.


Fry finely chopped onions in sunflower oil. The vegetable should become golden brown, due to this, it turns out to be fragrant. Pour pepper and onions into a blender, chop until smooth.


Pour onion and pepper puree into a saucepan, stir. Cook for about 30 minutes. And 10 minutes before being ready, add chopped garlic cloves.


Sprinkle black pepper or other spices to taste. Boil for 5 minutes, and prepare glass jars.


Pour the dressing carefully into disinfected jars.


Roll up the jar with an iron lid. Cover with a towel, leave to cool.


It turns out a delicate and fragrant dressing for tomato pasta for the winter. You can eat with potatoes and noodles. Bon Appetit!

Shop shelves are full of an abundance of various flavors to dinner dishes. However, we all know very well that their composition does not shine with benefits for the body. Therefore, the best solution would be to prepare the addition to the side dish yourself. For example, pasta sauce.

Cheese pasta sauce is usually a traditional addition to a side dish. Few have not tried it. Try the following step-by-step recipe.

What you need:

• flour - 2 tbsp. spoons;
• milk - 1 glass;
• rast. oil - 1 tbsp. spoon;
• hard cheese - 200 g;
• drain. oil - 50 g;
• spices;
• pepper;
• salt.

Heat the frying pan well by pouring in vegetable oil. Choose a deep-bottomed appliance for easier cooking and better results. Add flour to the butter, mix gently and fry until the mixture acquires a slightly golden color.

Pour milk into the future sauce in a thin stream. Stir again and bring to a boil. After that, add cheese, grated on a medium grater, spices and soft butter. It is best to get it out of the refrigerator in advance, as a piece of ice will not be the best ingredient. Pasta is poured over with hot sauce immediately after it is ready.

Tomato paste recipe

Tomato paste sauce is a simple, but at the same time very tasty recipe for making an addition to even the most mediocre side dish.

What you need:

• volume. pasta - 2 tbsp. spoons;
• onion - 1 pc .;
• tomatoes - 3 pcs.;
• olive. oil - 4 tbsp. spoons;
• sugar - 1 pinch;
• salt;
• pepper;
• spices.

The onion is finely chopped and sautéed in a skillet with oil until it becomes transparent. Tomatoes are doused with boiling water, peeled, chopped and added to the onion. Simmer the mixture and stir, bringing it to a thick state. Then add tomato paste, salt, spices and sugar. We continue to cook over low heat for 15 minutes or until a certain richness or thickness is reached, whichever you like best.

How to make sour cream sauce?

Want to try something with a more subtle flavor? Then prepare sour cream sauce for pasta.

What you need:

• sour cream - ½ cup;
• lim. juice - 1 tsp;
• salt - ½ tsp;
• sugar - ½ teaspoon;
• pepper.

We spread the sour cream in a small bowl, where the sauce will subsequently be prepared. Add salt, sugar and pepper there. Mix thoroughly. After that, you should definitely taste it. If it seems to you that there is not enough "acidity" in the supplement, then you can add a teaspoon of lemon juice. Also, sour cream sauce can be diluted with other ingredients. For example, herbs or garlic. You can only be limited by your own imagination and taste preferences.

Mushroom option

Making mushroom pasta sauce is very easy. In addition, this additive can brighten up even the most meager dinner.

What you need:

• mushrooms - 400 g;
• onions - 2 pcs.;
• dried basil - 2 tsp;
• salt - 1 tsp;
• medium fat cream - ½ cup;
• pepper.

The onion is peeled, chopped finely and sautéed in a pan until it becomes transparent. Chop the mushrooms as small as possible and fry them along with the onions. You need to wait for the moment when all the moisture has completely evaporated from them. After that, we pour the cream into the pan, salt and pepper to taste, put the basil. You can also add your favorite condiments. The sauce is cooked until it is thick enough. It can be served immediately with pasta, without waiting for it to cool down.

Cream sauce

Creamy pasta sauce is also a classic recipe for how you can "spice up" a simple side dish.

What you need:

• heavy cream - 1 glass;
• drain. oil - 50 g;
• flour - 1 tbsp. spoon;
• garlic - 1 clove;
• parsley;
• salt;
• pepper;
• spices.

Turn on a slow fire on the stove and put a bowl of butter there so that it melts completely. Add cream, a tablespoon of flour and cook the sauce for no more than 5 minutes. Finely chop the parsley and chop the garlic clove in a garlic press. Immediately put them in the creamy sauce. Do not forget to stir constantly. At the very end, all the necessary seasonings and spices are added. As soon as the mixture begins to boil, remove the bowl from the stove and serve hot to the pasta.

Bechamel for spaghetti

Few have not heard of the Italian Bechamel sauce, which is traditionally served with real spaghetti or any other type of pasta. Be sure to try making it yourself!

What you need:

• milk - 3 glasses;
• flour - 2 tbsp. spoons;
• rast. oil - 2 tbsp. spoons;
• drain. oil - 50 g;
• salt;
• spices.

We mix both types of butter (the creamy component must first be melted), adding flour to them. We put the bowl on the stove, turning on medium heat, and gradually pour in the milk in a thin stream. In this case, the sauce is constantly stirring. Add salt, put it on low heat and cook Bechamel for 10 minutes.

If you want a not too thick sauce, you can add a little more milk if necessary. If, on the contrary, then you should cook until the mixture acquires the consistency you need in terms of density. After cooking, "Béchamel" is served with pasta immediately hot. You can store it in the refrigerator or even in the freezer. However, it should be defrosted exclusively in a water bath, or it will turn sour.

Italian Bolognese sauce

We can say that "Bolognese" is the Italian version of our traditional Russian pasta "navy style", but with its own special flavor. Delight your household with a delicious lunch or dinner using the following step-by-step recipe.

What you need:

• minced meat - 400 g;
• tomato - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc .;
• garlic - 3 cloves;
• volume. pasta - 3 tbsp. spoons;
• salt;
• spices.

The carrots are grated on a medium grater, and the onions are finely chopped. The vegetable mixture is fried in a pan with oil until softened. After that, fry the minced meat, after laying out the vegetables. The best option is to use another clean skillet. This is done so that the minced meat retains its meaty flavor. Salt and pepper it, based on your taste preferences. As for the readiness, it is better to observe the golden mean: the minced meat should not be too raw, but it should not be dry either.

What you need:

• smoked bacon - 300 g;
• onions - 2 pcs.;
• flour - 2 tbsp. spoons;
• low-fat cream - 100 ml;
• salt.

Cut onion and bacon into small cubes. First, fry the bacon until lightly transparent, then add the onion. If you like mushrooms, then you can add them to the sauce, having previously chopped them into small pieces. Fry the mixture thoroughly, put flour in it. Stir and gently pour in the cream.

The sauce is brought to a boil over low heat and cooked until slightly yellowish in color. Salt and add spices. Spaghetti or pasta is poured over the sauce immediately after it is cooked, while it is still hot.

Variation of minced pasta sauce

Another recipe for a very tasty and satisfying pasta sauce, which will certainly embellish the side dish.

What you need:

• tomatoes in their own juice - 1.5 kg;
• minced meat - 0.5 kg;
• onions - 2 pcs.;
• bulg. pepper - 2 pcs.;
• garlic - 5 cloves;
• sugar - 2 tbsp. spoons;
• basil - 2 tbsp spoons;
• spices;
• salt;
• pepper.

You can use ready-made canned tomatoes in your own juice, or you can take fresh ones, cut them into pieces and grind them in a blender, but not until smooth. There should be some lumps. Peppers and onions are finely chopped, the garlic is chopped in a garlic press.

Fry the minced meat in a saucepan over medium heat, where the sauce will be prepared. Add vegetables and spices there. After that, the fire is reduced to the very minimum and chopped tomatoes are placed at the very end. Salt and pepper to taste. When the sauce is ready, it is served hot with fresh pasta.

Probably many will agree that we cook pasta almost more often than all other dishes. Boil pasta - quickly, you can serve meat, stew, sausages to them. Pasta with any gravy, goulash, steak will be good. In short, pasta is one of the simplest and most popular side dishes.

Well, the most popular addition for many is ketchup. However, finding a truly tasty, and most importantly, harmless store-bought sauce is not at all easy. Fortunately, making homemade tomato pasta dressing isn't difficult.

This does not require any special ingredients. In the summer, they are all at hand. It happens that you buy a kilogram or two of tomatoes, while you bring them home, it turns out that one or two are crumpled. And the next day there are more of such rumpled, but not spoiled tomatoes. In order to make juice or pasta out of them, this amount is not enough, but it is quite possible to make a dressing for pasta.

Now autumn is coming to an end. I managed to buy brownish tomatoes, and bell peppers - green. The dressing will be much tastier from bright red ripe tomatoes and red bulgarian peppers of fleshy varieties. Well, now we will be content with what we have, it is also very tasty, although less spectacular.

So, we are preparing a dressing for tomato pasta for the winter and not only ...

Finely chop the onion, save it in vegetable oil.

In the meantime, the onions are fried, let's prepare the other ingredients. Grate the tomatoes or grind them in another way - with a blender, a food processor, or put the tomatoes through a juicer. We will not use the skin.

Add salt and sugar: sugar - one tablespoon, and salt - one teaspoon. Later we will adjust to our taste. We immediately put the mass on the fire for boiling.

Let's prepare the bell pepper: just remove the seeds.

You can chop the pepper coarsely, we still need to grind it with a blender.

And during this time, the onion will already be fried.

Now we need to chop bell peppers and sautéed onions. This can be done with a blender, food processor or meat grinder. Choose the option that is convenient for you. If there are a lot of products, then it is obvious that in this case a meat grinder or a combine is more suitable for us. I have a small amount of work, so we'll get by with a blender. Grind the vegetables into a homogeneous mass.

Put the grated onion and pepper to the tomatoes, mix. Cook for half an hour from the beginning of the boil. 10 minutes before the end of cooking, add the garlic, passed through a press, and any seasonings that you like.

We immediately put the finished mass in sterilized jars.

Roll up and turn over. Tomato pasta dressing for the winter is ready.

As needed, we use it as a sauce for pasta. This dressing will be good for meat and, for example, for buckwheat.

Step 1: prepare the tomatoes.

A big bonus of any tomato sauce is that even illiquid tomatoes are suitable for making it. The main thing is to make sure that they are ripe, not spoiled or rotten. Cracks, scratches and bruises can be simply cut off.
Rinse the selected tomatoes thoroughly, cut out the seals - butts and divide each vegetable into three to four parts, depending on their size. Grind the tomatoes or chop them with a food processor.

Step 2: prepare the onion.

Peel the onions and rinse them thoroughly with running cool water. Then divide each onion into halves and chop into cubes no more than 0.5 - 1 centimeter.

Step 3: stew the onions.

Pour vegetable oil into a deep frying pan and put everything on medium heat. When the fat is hot, pour the finely chopped onion into it and reduce the heat. Depending on your preference, you need to cook onions from 30 minutes to 50 minutes t. The longer you stew it, the less noticeable it will be in the finished gravy, so choose and decide for yourself. And don't forget to stir.

Step 4: prepare the pasta gravy.

As soon as the onion is ready, add to it a mass of tomatoes twisted in a meat grinder, as well as salt, granulated sugar and red ground pepper. Mix everything well.


Bring your future pasta gravy to a boil, and then simmer it for another 15 minutes... At the same time, in the process, be sure to taste the vegetables, check if you need to add more salt, sugar or pepper.
Per 2-3 minutes before the end of cooking, put the peeled and chopped garlic cloves in the tomato-onion mass. Thus, they will give the sauce a bright aroma and taste. If you add garlic earlier, then it will simply boil down and lose most of its taste.

Step 5: preserve the pasta gravy for the winter.

We remove the ready-made pasta sauce from the heat and immediately, without letting it cool down for a second, pour it into dry, sterile heated jars, tighten it with boiled lids and turn it upside down. At the end of the jar, wrap it up with a tea towel and leave it that way until it cools completely.
Put the cooled pasta sauce in the closet or pantry for other blanks, if you did everything correctly, then it will be stored without problems.

Step 6: serve the pasta gravy.

Pasta sauce is, in essence, tomato sauce, which, of course, is good not only with pasta. Serve it with meat, fish and vegetable dishes. Sometimes, when you want to have a quick bite, you can make simple sandwiches with gravy, it is quite suitable for this. Why, there is always a use for delicious sauce in the kitchen!
Bon Appetit!

To make it more convenient, I sterilize the jars right during cooking, simply by sending them to the oven and heating it to 100 degrees. Then, when the gravy is ready, you just need to carefully take out one hot jar and fill it. However, it is important to remember that you need to put glass jars in a cold oven, otherwise they will just crack from the temperature drop.

Some experienced housewives will probably say that you could add basil or any other seasoning to the gravy for additional flavor and aroma. It's up to you, act according to your taste preferences.