Opening cookbook, you will find a lot of recipes for dishes, a must-have addition to which is the tomato sauce various ingredients... Shish kebab, spaghetti, pizza, flavored with tomato sauce, acquire a delicious taste and whet your appetite. In addition to their palatability, tomatoes are invaluable to our body.

The red handsome man helps us fight stress, improves blood composition, eliminates digestive problems, and improves mood. Several interesting recipes help diversify home menu and will allow you to treat your household with original dishes.

The classic recipe for tomato sauce for meat and fish

The ingredients taken for this sauce are classic combination products, when each of them organically complements the taste of the whole dish. For our sauce, take:

• tomatoes (preferably unripe) - 2 pieces;
• garlic - 4 medium-sized cloves;
• parsley, green onions and dill - 1 bunch each;
• vegetable oil - 50 grams;
• salt and ground black pepper - according to your taste.

Let's start cooking:

1. We take a deep bowl in which we will mix our ingredients. Peel the garlic cloves and chop finely. We put it in a bowl.
2. Salt and pepper, pour in a little vegetable oil.
3. Cut fresh tomatoes into thin rings with a sharp knife, then cut them into small cubes again. We send the tomatoes to a bowl with the rest of the ingredients.
4. Chop the green onion finely and add to the tomatoes, mix.
5. Finely chop the parsley and dill and put them in a bowl.
6. Knead everything again and let it infuse for 10 minutes.

Original seasoning from sun-dried tomatoes

Sun-dried tomatoes came to us from Italian cuisine where they are made with special love. We will make a sauce from sun-dried tomatoes on home recipe... For him, we need to take:

• Sun-dried tomatoes and the pulp of them - 3-4 pieces;
• garlic - 4 cloves;
• chili pepper - 1 piece;
• wine vinegar - 2-4 tbsp. spoons;
• adjika - 1 tsp;
• vegetable oil for refueling;
• parsley and dill - 1 or half a bunch;
• salt and sugar to taste.

Step by step cooking:

1. Cut fresh tomatoes into four, remove the pulp in separate dishes... Put the tomato slices on a shallow dish and put them in the microwave to warm up for 5-6 minutes at the maximum temperature. Then we lower temperature regime and dry the vegetables for another 10 minutes. You can take more tomatoes and make them for future use.
2. Throw the tomato pulp in a colander so that all the juice comes out. Salt, pepper, season with spices.
3. Mix the finished sun-dried tomatoes with the rest of the ingredients and put everything in a blender. Grind so that small pieces of ingredients are preserved. Ready sauce put in a gravy boat or deep bowl.

Sharp, even sharper

We have prepared this tomato and garlic sauce especially for the fans. hot spices... It combines products that provide not only sharp notes, but also give the dish an interesting flavor. We should take:

• tomatoes - 5 pieces;
• onion head;
• sweet bell pepper- 1 piece;
• hot peppers- 1 pod;
• garlic - 3 cloves;
• butter- 2 tbsp. spoons;
• sugar - 1 tsp;
• salt to taste;
• starch - 1 tsp.

Let's move on to the step-by-step cooking:

1. Remove the peel from the tomatoes by pouring boiling water over them. Crush with a fork.
2. Bell peppers should be baked in the oven.
3. Clean hot peppers from grains.
4. Chop the garlic. Chop the onion.
5. Preheat the pan, add oil, fry the onion and garlic. Add crushed tomatoes, evaporate to half the original volume.
6. Chop finely Bell pepper, take spicy whole and add them to the tomatoes, simmer for another 2-3 minutes.
7. Remove hot pepper from the sauce.
8. Dilute starch in 2/3 cup of water. Pour into the seasoning. Salt and sweet. We continue to simmer for 2 minutes, cool. Beat in a blender.

Tomato sauce for spaghetti

Our recipe contains little secret, because the offered sauce we will cook not only from fresh vegetables... Actually, if you were looking for how to make a sauce from canned tomatoes then he is in front of you. We need:

• red canned tomatoes- 800 grams;
• fresh tomatoes - 4 pieces;
• onion head;
• garlic - 3 small cloves;
• olive oil - 2 tbsp. spoons;
• oregano - 1 tbsp. spoon;
• sugar and salt to taste.

How to cook:

1. Chop the onion on a fine grater.
2. Preheat the pan, add olive oil, lightly fry the onion on it.
3. Add crushed garlic and finely chopped garlic to the onion fresh tomatoes.
4. Remove the skin from the canned tomatoes and knead with a fork. We send to the pan with other ingredients.
5. Top up the rest of the pan tomato juice from the can.
6. We are waiting for the whole mass to warm up. We introduce oregano into it and, if you like, spices to taste.
7. Bring everything to a boil and salt. Add sugar, reduce heat and simmer the sauce for 7-10 minutes. Turn it off and cool down a little.

Tomato sauce for the winter

Making supplies for the winter, it is impossible to pass by the ripe fragrant tomatoes... I want to enjoy them amazing taste and in winter cold... So why not make a winter sauce while you can. For seasoning you need to take:

• tomatoes (take large fruits) - 8 pieces;
• large onion head;
• garlic - 5-6 large cloves;
• carrots - 1 piece;
• celery - take a root the size of a carrot;
• green basil - a handful of top;
• sugar, black ground pepper and salt to taste;
• vinegar 9% - 1-2 tsp;
• ground paprika - at your request.

Preparation:

1. Peel the onion and garlic, cut into cubes.
2. We clean celery and carrots, three on a coarse grater.
3. Scald the tomatoes with boiling water, remove the peel, cut into slices.
4. Finely chop the basil.
5. Take a saucepan with a thick bottom, pour in the oil, fry the garlic and onion until golden brown. The rest of the vegetables, bring to a boil.
6. Reduce the intensity of the fire, cook the vegetables until soft. We fall asleep basil.
7. Put the finished mixture in a blender and beat until smooth.
8. Add vinegar, spices to the sauce, salt, pepper, add sugar. We put it in pre-sterilized jars.
9. We sterilize the filled jars again in a water bath. We roll up the covers.

You can store our harvesting of tomatoes and vegetables when room temperature, but avoid direct sunlight on the jars. Suitable for this, and the bird. It will also improve the taste of pasta.

Tomato sauce for pasta

A great addition to pasta dishes, it is done quickly, it looks delicious. By the way, in winter you can make a sauce from frozen tomatoes for this recipe... Ingredients:

• tomatoes 4 pieces;
• garlic - 2 cloves;
• tomato paste- 50 grams;
• salt, herbs and red pepper to taste.

How to cook:

1. Scald the tomatoes, remove the skin, chop finely, heat in a pan.
2. Add tomato paste, simmer for about 7 minutes, add garlic, finely chopped herbs, pepper and salt. Stir, let cool slightly. Delicious sauce for tomato pasta.

That's how much wonderful recipes sauces can be made from tomatoes, and this is just a small fraction of the culinary wealth of the world.

No aromatic spicy tomato sauce! Meatballs, for example, will dry out without a suitable tomato sauce. And an ordinary piece of meat or fish, flavored with tomato sauce, cooked with your own hands, will seem much tastier.

Making tomato sauce is not difficult, but some rules still need to be followed. The base of tomato sauce is tomatoes. They should be ripe, fleshy, preferably earthy. The peel from tomatoes can be removed in advance by scalding the fruits with boiling water and cooling in icy water, but you can cook tomato sauce from unpeeled fruits, but in this case, the finished sauce must be rubbed through a sieve. If there are no suitable tomatoes at hand, use tomato paste, just choose the highest quality concentrate, without starch and soy. Tomato sauce is unthinkable without spices. They can be very different: black and red ground pepper, hot or allspice, coriander, caraway seeds, cinnamon, cloves, ginger (fresh or dried), sweet or hot peppers, herbs - to your taste! For consistency, flour sautéing is used, which can be diluted with both water and a broth that suits your taste (meat, fish or vegetable). The flour for the tomato sauce should be sauteed until golden brown.

We bring to your attention several recipes for tomato sauce, both simple, quick and refined, "with a twist." Take your pick!

Ingredients:
1 tbsp flour,
1 tbsp butter or margarine,
350 ml of broth (meat or fish),
1 carrot,
1 onion
1 parsley root
1 stack. tomato paste
1 Bay leaf,
salt, sugar, spices, black, white or red ground pepper - to taste.

Preparation:
Chop the roots and onion, save in vegetable oil until soft, add flour and fry everything together until golden brown. Add tomato paste, stir and dilute with broth. Boil for 5 minutes, then rub through a sieve, add salt, sugar (a little), spices and butter. Stir and serve with a platter.

Ingredients:
200 g tomato paste
4-5 tbsp Sahara,
1 tbsp dried garlic

1 bay leaf
1 stack. water,
salt, dried herbs - to taste.

Preparation:
Bring water to a boil, add sugar, garlic, bay leaves, herbs and pepper and simmer for 5 minutes at a low boil. Remove the bay leaf, add the tomato paste, stir and cook, covered, for 5-7 minutes over low heat. Remove from heat and cool.

Ingredients:
200 g tomato paste
1-2 tbsp fatty sour cream,
a pinch of salt,
lemon juice, pepper - to taste.

Preparation:
Stir the tomato paste with 1 tablespoon of water, salt and simmer over low heat for 1-2 minutes. Add sour cream, pepper and lemon juice and beat with a blender.

Ingredients:
600 g ripe tomatoes,
½ tsp salt,
2-3 a clove of garlic,
30 ml olive oil
2 tsp Sahara,
½ tsp dried oregano
2-3 sprigs of cilantro,
1 sprig of basil

Preparation:
Peel the tomatoes and chop with a blender and rub through a sieve. Boil the tomato mass over low heat, stirring often, for 15-20 minutes. Add salt, sugar and olive oil. Stir, boil for another 5 minutes and add chopped herbs and garlic, passed through a press. Cook a little more and remove from heat.

Ingredients:
1.2 kg of tomatoes,
400 g of tomatoes in own juice,
2-5 cloves of garlic
4-6 tbsp olive oil,
1 bunch of basil leaves
salt, black pepper - to taste.

Preparation:
Cut fresh tomatoes crosswise, scald with boiling water and immediately cool in ice water. Peel off the skin. Fry the garlic slices over low heat for 1-2 minutes, add the peeled tomatoes, bring to a boil, add the canned tomatoes with the liquid and simmer over low heat for 1.5 hours. Then mash the tomatoes with a fork, salt and pepper, add a little sugar, if necessary. Add chopped basil leaves and cook for another 30 minutes over low heat. Transfer to clean jar and store in the refrigerator.

Ingredients:
1 stack. milk,
1 stack. cream,
1 stack. tomato paste
2 tsp flour,
2 tbsp butter,
salt, spices, pepper - to taste.

Preparation:
Boil half of the milk. Mix the remaining milk with flour so that there are no lumps, and pour in a thin stream, stirring occasionally, into the boiling milk. When the mixture boils and thickens, add the cream, tomato paste, oil and salt. Warm up, stirring, but do not boil.

Ingredients:
4 tomatoes,
1 onion
1 tbsp flour,
1 tbsp dried herbs
250 ml of water
150-200 g sour cream,
salt, pepper, spices - to taste.

Preparation:
Chop the onion finely, fry in vegetable oil, add the chopped tomatoes and simmer for 10 minutes. Add flour, dried herbs, spices, add water and sour cream, stir and simmer for 10 minutes.

Ingredients:
250 ml of meat broth,
25 g butter
½ carrots,
½ parsley root,
1 tbsp flour,
½ onion,
250 g tomato paste
1 tsp Sahara,
1-2 bay leaves
salt, black peppercorns, a pinch citric acid.

Preparation:
In butter, save the flour until golden brown and dilute it with strained broth so that there are no lumps. Boil the tomato paste with chopped onions, carrots and parsley root separately. Mix the flour sauté with tomato paste, add sugar, citric acid, bay leaf, salt and black peppercorns and cook for 30 minutes, stirring occasionally. Strain the finished sauce, heat it again and season with oil.

Ingredients:
1 kg of ripe tomatoes,
1 kg of apples
4 onions,
4 hot red peppers
250 g sugar
300 ml 9% vinegar,
25 g ginger root,
25 g salt
24 black peppercorns,
16 carnation buds.

Preparation:
Peel the tomatoes and cut into slices. Peel, core and chop the apples. Cut the onion into small cubes. Put everything in a saucepan, add a little water and simmer under a lid over low heat for 30 minutes. Add salt, sugar, spices, hot pepper and boil for another 30 minutes. Wipe through a sieve and boil until thick.

Ingredients:
1 kg of tomatoes,
400 g sour apples
300 g sweet pepper
100 g sugar
1-2 tbsp salt,
50 ml of vegetable oil,
40 ml 70% vinegar (for preservation),
1-4 cloves of garlic
red hot ground pepper - to taste.

Preparation:
Remove the peel from the tomatoes, peel and core the apples, peel the seeds from the peppers. Pass all vegetables through a meat grinder or chop with a blender. Transfer to a saucepan, add vegetable oil, stir and bring to a boil. Reduce heat to low and simmer the sauce for an hour. Then add sugar, salt, pepper, chopped garlic to the sauce and cook for another 15 minutes. If it is supposed long storage sauce, pour in vinegar, boil for 5 minutes and pour into sterilized jars. If the sauce will be consumed immediately after cooking, you can add lemon juice or citric acid to taste.

Ingredients:
1 kg of tomatoes,
500 g apples
1 tbsp salt,
⅓ stack. Sahara,
1 tsp ground red pepper
1 tsp ground black pepper,
½ tsp ground cinnamon
a pinch of nutmeg.

Preparation:
Pass the peeled apples and tomatoes through a meat grinder, fold the resulting mass into enamel pot, add salt and sugar and bring to a boil. Then reduce heat and simmer, stirring occasionally, for 2 hours. 10 minutes before the end of cooking, add all the spices, boil the tomato mass and rub through a sieve.

Ingredients:
500 g tomatoes
250 g plums,
1 onion
1-2 cloves of garlic
1-2 tsp salt,
½ stack. Sahara,
red and black ground pepper, spices - to taste.

Preparation:
Chop the tomatoes with a blender or mince them. Cut the onion into small cubes. Bring the tomato and onion mixture to a boil, reduce heat to medium and cook, stirring occasionally, until thickened. Rub the tomato paste through a sieve. While the tomatoes are boiling, peel and seed the plums, puree in a blender, and boil over medium heat. Combine the tomato and plum mixture, add salt, sugar, chopped garlic and spices and cook to the desired thickness.

Ingredients:
400 g of tomatoes in their own juice,
400 g cranberries
1 onion
200 g sugar
100 ml 6% vinegar,
100 ml of water,
75 g raisins
salt, black pepper, cloves, allspice, ginger - to taste.

Preparation:
Put cranberries in a saucepan, raisins, chopped onion, add water and simmer for 15 minutes. Add tomatoes and vinegar and boil for 5-7 minutes. Then add sugar, salt and spices and cook, stirring occasionally, for another 10 minutes.

Ingredients:
1 kg of tomatoes,
3-4 onions,
1 bunch of parsley
⅓ stack. 6% vinegar
1-2 tsp salt,
¼ stack. Sahara,
2-4 cloves of garlic
½ tsp ground black pepper,
½ tsp ground red pepper
spices to taste.

Preparation:
Chop the tomatoes with a blender, add finely chopped onion, chopped parsley and put on fire. Bring to a boil, add salt, sugar, pepper, chopped garlic and vinegar and cook, stirring occasionally, until thickened, about 2 hours.

Ingredients:
2 cans of tomatoes in their own juice (800 g),
450 g bacon
2 tbsp flour,
2 tsp salt,
100 g cream cheese
½ stack. heavy cream
1 tbsp ground black pepper.

Preparation:
Fry the bacon in a deep skillet over medium heat for 10 minutes until golden brown, then remove and place on paper towels to remove excess fat. Pour flour into the bacon fat and fry it, stirring constantly, for 2-3 minutes. Then add the tomatoes, crush them with a spatula into small pieces and simmer, seasoning with salt and pepper, for about 10 minutes. Add soft cream cheese and cream, reduce heat and simmer for another 10 minutes, stirring occasionally, until thickened.

Sweet tomato sauce with ginger

Ingredients:
800-900 g of tomatoes,
50 g fresh ginger
300 g sugar
50 ml lemon juice
salt to taste.

Preparation:
Remove the skins from the tomatoes, scald them with boiling water, and cut into cubes. Peel and grate the ginger root fine grater... Combine tomatoes, ginger and salt, cover cling film and refrigerate overnight. Pour the juice formed overnight into a separate bowl, add sugar and put on fire. After boiling, boil for 7-8 minutes until the sugar dissolves completely and the tomato juice looks like syrup. Add tomatoes and lemon juice, stir and cook for another 10 minutes, stirring occasionally. This sauce is especially good with lamb or pork.

Ingredients:
6 tomatoes,
3 tbsp butter,
1 tbsp honey,
1 chili pepper
1 stack. water,
1 tsp salt,
2-3 cm of ginger root,
½ bunch of greens,
spices ( ground coriander, ground cumin) - to taste.

Preparation:
Combine herbs, chopped ginger, hot peppers and 30 ml water in a blender bowl and blend until smooth. Add 1 tsp. salt, honey and spices to taste. Cut the tomatoes crosswise, scald with boiling water and immediately cool in ice water. Remove the skin, cut into slices, put in a saucepan, pour in water and cook under the lid for 15 minutes. Rub the tomato paste through a sieve. Melt the butter, pour in the tomato mass and mixture from a blender. Cook, without closing the lid, over moderate heat for 25-30 minutes, stirring occasionally.

Indian tomato sauce with ginger and cheese

Ingredients:
100 g ghee,
300 g tomato paste
400 g of Adyghe cheese,
200 g 20% ​​sour cream,
5-7 cm of ginger root,
1 tsp coriander seeds,
½ hot chili pepper,
1.5-2 tbsp Sahara,
½ tbsp salt.

Preparation:
Peel and chop hot peppers small pieces... Grind coriander seeds in a mortar. Melt half of the butter in a saucepan and fry the coriander and hot peppers on it over low heat for 1-2 minutes. Grate the ginger on a fine grater, add to the spices and fry for another 5 minutes. Then add the remaining butter, tomato paste and 1 cup water. Add salt and sugar, stir and simmer for 5 minutes. Rub the cheese on coarse grater and add to the sauce along with sour cream. Boil for 10 minutes and remove from heat.

You can find even more sauce recipes in our recipes. Bon Appetit and new culinary discoveries!

Larisa Shuftaykina

There is 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 features preparatory phase, rules of preparation and storage. You need to start with a choice the right ingredients.

Preparation of food

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 taste qualities, which is very important if later you want to make some special dish. Below are the most popular and delicious recipes with photo.

With plums

This gravy option is not only suitable for adding to different dishes to add a piquant taste, but also simply to be applied 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;
• onion- 3 pcs.;
• bitter pepper - 2 pods;
• salt - 2 tbsp. l .;
• large plums - 1.3 kg.

Preparation:

1. Rinse the tomatoes, cut into slices, peel the plums too, remove the seeds.
2. Peel the garlic, onions. Divide the onion into small wedges, pass the garlic through a press. Set aside these ingredients for now.
3. Remove the seeds from the chili; you need to chop it very finely.
4. Pass plums and tomatoes through a meat grinder. You can use a blender.
5. Sugar, salt should be added to the mass of vegetables, and garlic is not needed yet.
6. 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.
7. Add garlic 10 minutes before the end of cooking.
8. 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 it unusual taste if you use tomato sauce with apples for cooking. It turns out very soft gravy to meatballs, chicken or others meat products... It is easy to find all the ingredients, but it is better to start harvesting in the summer, when the price of apples, which are the basis unique taste, low and easy to buy. Step-by-step instruction on making tomato and applesauce 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:

1. Tomatoes must be peeled, cut small slices... Put in a saucepan, simmer over low heat until they become soft. Next, grind them through a sieve.
2. Apples also need to be chopped finely, simmer them, then grind and combine with tomatoes. Keep covered for 10 minutes.
3. 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.
4. 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 a hot tomato sauce recipe for the winter, put a spoon apple cider vinegar... Using onions instead of garlic will help you get more soft taste... 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:

1. Wash the celery and chili peppers well. Peel vegetables, chop.
2. Take a couple of garlic cloves, peel and chop coarsely.
3. Heat olive oil in a skillet, add these vegetables and fry until they become soft.
4. 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.
5. Put pepper in the pan with the rest of the vegetables, fry for 5 minutes. Add the tomatoes immediately and cover.
6. 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 a possibility to mix some additional components 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:

1. 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.
2. Cut the fruit, remove the seeds.
3. Fry finely chopped garlic and onion over low heat in vegetable oil. Add tomatoes to them when the onions become soft, transparent.
4. Season with pepper and salt.
5. Boil the sauce over low heat to get rid of excess moisture. Different varieties tomatoes have different time cooking, for example, cherry must cook faster.
6. If the sauce is sour, add a little sugar.
7. Use a blender to blend the ingredients until smooth.

Italian for spaghetti

Most people love pasta... They are 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:

1. Keep in mind that Italian tomato sauce takes about 2 hours to cook.
2. Wash all ingredients thoroughly, cut garlic, celery stalks, carrots into cubes.
3. Heat oil in a saucepan, put vegetables there, fry for 5 minutes, stirring with a spatula.
4. Tomatoes are best cut into slices, add them to stewed vegetables, salt and keep on fire for another hour.
5. Then remove from heat, rub the mixture through a sieve in small portions.
6. Put the resulting homogeneous mass on slow fire, cook for 2 hours.
7. 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 tasty base it will turn out to be fresh 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:

1. Peel the tomatoes using a blender, grind, pass through a sieve.
2. Cook the mashed mass over low heat for 20 minutes, stirring with a wooden spatula.
3. Then add sugar, salt, olive oil.
4. After 5 minutes, add chopped herbs, garlic squeezed through a press.
5. 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 give spicy taste 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:

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

Tomato sour cream

Combine stewed tomatoes may with different ingredients, which will help to achieve a certain taste of the dish. One of the options - tomato-sour cream sauce, it cooks quickly, so it can be used to spice up 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 top grade- 1 tbsp. l .;
• vegetable oil, ground black pepper, paprika, salt - to taste.

Preparation:

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

Delicious dishes

There are many options for dishes with this ingredient, but the most active influence on final result the sauce is useful in the preparation of 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. Price italian spaghetti higher than 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 get about 6 servings of delicious, fragrant paste... 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:

1. 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.
2. Cook the pasta for about 13 minutes. Before you rinse them, be sure to try them, they should not be hard.
3. Cut the washed tomatoes into 4 pieces.
4. 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.
5. Add sugar, salt and bring to a boil.
6. Put in thick-walled skillet a few chopped chives, olive oil, heat them up.
7. Pour the finished spaghetti into another pan or saucepan, heat them with garlic and butter for 3 minutes.
8. 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 variants seasoning, but the sauce is 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:

1. You should start with the meatballs. Mix breadcrumbs, minced meat, egg and water.
2. Knead the meatballs thoroughly, shape them.
3. Fry the meat in vegetable oil on all sides, put on a dish.
4. In a skillet, fry the sliced ​​carrots in vegetable oil.
5. Add wine, tomatoes mashed with a fork (along with liquid), lemon juice.
6. Bring mixture to a boil, add celery, onion and meatballs.
7. 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:

1. 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.
2. If your gravy is too oily, you can strain it through a clean, damp cloth.
3. Keep ready mix it is necessary in a sealed container so that a film does not form on the surface.

Video:

Cooking Tomato-Minced Spaghetti Sauce:

1. Make criss-cross cuts on the washed tomatoes and pour boiling water over them for 1-2 minutes. Then take them out of the water, gently peel them off and puree with a blender or grater.
2. Finely chop the peeled onion and one clove of garlic and fry in hot olive oil or vegetable oil in a skillet.
3. Add minced pork and fry it for 5 minutes, stirring occasionally.
4. Put on the minced meat tomato puree, season with freshly ground pepper and salt. Stir everything, cover and simmer over low heat for 10 minutes.
5. Turn off heat, add chopped basil and parsley, finely chopped second garlic clove, stir, cover and let sit for 5 minutes.
6. Put the spaghetti in a saucepan with boiling water, season with salt and cook for about 10 minutes or according to the manufacturer's instructions on the packaging.
7. Throw the finished spaghetti in a colander so that all the liquid is glass and place on a plate, and put the sauce on top and decorate the dish with green leaves.

In addition to monotonous pasta with meat or cheese, there are many delicious exquisite dishes, for example, Italian pasta... One of classic recipes its preparation is a pasta with tomatoes and parmesan (cheese). Main advantage of this dish- quick and easy preparation, and, of course, excellent taste! The most important thing for a successful meal is to find fresh and quality products.

Ingredients:

• Spaghetti hard varieties wheat - 250 g
• Garlic - 2 cloves
• Onion - 1/2 pc.
• Tomatoes - 2 pcs.
• Parmesan - 100 g
• Olive or Sesame oil- for frying
• Basil, parsley, oregano - bunch

Cooking Tomato and Parmesan Sauce:

1. Heat a frying pan with olive oil and put finely chopped garlic cloves and half the head of an onion to fry.
2. Rinse the tomatoes, cut into small cubes and add to the pan.
3. Salt and pepper the food and simmer over low heat for about 5-7 minutes. At the end of cooking, put chopped herbs, mix everything, close the lid and leave for 5 minutes.
4. Meanwhile, boil the water and cook the spaghetti with the addition of salt for 7 minutes until the consistency is al dente - cooked until half cooked.
5. Drain the water from the spaghetti through a colander, stir them with 1 tablespoon. sesame oil or olive oil and place on a plate.
6. The tomato pasta sauce is ready. Place it on top of the pasta, sprinkle with grated Parmesan, chopped parsley and serve.

3. Recipe for cooking spaghetti with tomatoes in a creamy sauce

Do you like spaghetti, but are you tired of them on their own? Then cook them in creamy sauce with tomatoes. It will take a little longer than the usual food, but the dish will turn out to be much more refined and tasty.

Ingredients:

• Spaghetti or pasta made from flour - 450 g
• Tomatoes - 2 pcs.
• Butter - 40 g
• High fat cream - 200 g
• Dry herbs (basil, rosemary, thyme, sage, marjoram or oregano) - 1 tsp
• Parmesan cheese - 100 g
• Freshly ground salt and pepper - to taste
• Ham - 300 g

Preparation:

1. Put butter in a frying pan and melt until liquid.
2. Cut the tomatoes into small wedges and add to the butter, reduce the heat so that the tomatoes give juice, then turn the heat up and fry them for 5 minutes.
3. In another skillet over low heat in butter, melt the parmesan cheese grated on a coarse to medium grater.
4. Pour cream into the melted cheese, season with salt, pepper and herbs. Boil the food for 3 minutes without stopping stirring.
5. Chop the ham thin straw and in a separate skillet, fry in butter until light golden brown.
6. Add the fried ham, cheese-cream mass to the pan to the tomatoes and mix everything well.
7. Boil the spaghetti in slightly salted water for 7-10 minutes, then tip them into a colander.
8. Place the spaghetti in the skillet. tomato-cream sauce, stir quickly and place on a plate. Garnish with a basil leaf and serve warm.

4. Fresh tomato sauce with spaghetti

We present to your attention a real cooking masterpiece- bright and delicious sauce from tomatoes for spaghetti.

Ingredients:

• Spaghetti - 400 g
• Ripe tomatoes - 5 pcs.
• Red sweet bell pepper - 1 pc.
• Chicken broth - 200 ml
• Onion - 1 pc.
• Garlic - 2 cloves
• Freshly ground salt and pepper - to taste
• Olive or sesame oil - for frying
• Tomato paste - 2 tablespoons
• Mixture Italian herbs- 1 tsp

Preparation:

1. In heated olive oil, sauté the diced onions and peppers in a skillet until soft, about 7 minutes.
2. Add finely chopped garlic and blended tomatoes to the skillet.
3. Pour the broth to the products, bring to a boil, reduce the temperature and simmer for 6 minutes.
4. Stir in the tomato paste, season with salt, pepper and Italian herb mix. Boil food over low heat until thickened for about 20 minutes.
5. Meanwhile, in a little salted water, cook the pasta until al dente (half cooked). Then fold them in a colander (do not rinse with water) and put them on a dish.
6. Put the sauce on top of the spaghetti, a few leaves of herbs and serve the dish to the table.

5. How to make spaghetti sauce yourself

Spaghetti served without sauce has no bright taste... And to make them unique and somehow diversify, you just need to prepare a delicious sauce, there are dozens of recipes. Naturally, you can buy them ready-made, especially since their choice is huge. However, it is best to make the sauce yourself at home. This is much tastier, and most importantly healthier.

If you want to make the pasta vegetarian, then it will be enough to remove the meat from the recipe. In this case, the dish will also be less high in calories. If you don't like garlic, then add it at the beginning of the sauce. To obtain refined taste prepare white sauce pesto with parmesan cheese and pine nuts... You can make a green pesto with garlic and basil. Red sauce with olives is also popular. The most simple sauce considered creamy. It is with him that they recommend starting their culinary experiments. The main thing to remember is that the spaghetti sauce must certainly be liquid.

Of course, in order to choose a sauce recipe for yourself, it is advisable to prepare several options. In the meantime, we offer you a simple universal recipe popular spaghetti sauce, which is very often used by many housewives.

Ingredients:

• Spaghetti - 250 g
• Water - 0.5 cups for the sauce and 50 ml for boiling pasta
• Tomatoes in their own juice - 1 can
• Freshly ground salt and pepper - to taste
• Carrots - 1 pc.
• Basil - 1-3 sprigs
• Onion - 1 pc.
• Garlic - 2 cloves
• Olive or vegetable oil - for frying
• Celery greens - 2 stalks

Preparation:

1. In a preheated skillet in olive oil, lightly fry the chopped onions and grated carrots.
2. Scald the tomatoes with boiling water, remove the peel from them, cut into small slices and put in the pan.
3. Add chopped garlic, celery and season with salt and pepper.
4. Pour 0.5L of filtered drinking water into a frying pan and boil. Then reduce the temperature and simmer for 20 minutes under a lid over low heat. Grind the finished sauce with a blender until puree.
5. Put the spaghetti in salted boiling water and boil for about 10 minutes. Then put in a colander and put on a plate. Pour the sauce on top, sprinkle with chopped herbs and serve.

6. How to make spaghetti sauce quickly

Simple ingredients - fresh tomatoes and onions, tomato paste and olive oil will allow you to make a delicious sauce in minutes. This sauce is often used not only for spaghetti, but also for lasagna and other dishes.

Ingredients:

• Tomatoes - 3 pcs.
• Onion - 1 pc.
• Freshly ground salt and pepper - to taste
• Olive or sesame oil - 4 tablespoons
• Tomato paste - 2.5 tablespoons

Preparation:

1. Simmer finely chopped onions in a skillet over medium heat in olive oil until transparent.
2. Pour boiling water over the tomatoes for 2-3 minutes. After that, pry the skin with a knife and remove it. Cut the tomatoes into small cubes and send to stew to the onion. Cook the food until the mixture thickens.
3. Then add tomato paste, salt and pepper. Reduce heat to low and cook for another 15 minutes to make the sauce rich and thick.
4. Pour boiled spaghetti with the prepared sauce and serve.

7. How to make tomato spaghetti paste

Homemade tomato pasta for spaghetti in a classic Italian style is very easy to prepare. The most important thing is freshness and high quality all components of the recipe. Try it according to our recipe, and this taste will add a special piquancy to your pasta.

Ingredients for tomato paste:

• Spaghetti - 400 g
• Tomatoes - 6 pcs.
• Basil - 1 bunch
• Garlic - 2 cloves
• Freshly ground salt and pepper - to taste
• Tomato paste - 3 tablespoons
• Vegetable oil - 1 tablespoon
• Parmesan cheese - 100 g
• Butter - 10 g

Step by step preparation of tomato paste:

1. Scald fresh tomatoes with boiling water, peel and cut into medium-sized pieces.
2. Heat the vegetable oil and send the tomatoes to simmer over moderate heat, season them with salt, pepper and garlic squeezed through a press.
3. When the tomatoes are smooth, add tomato paste to them and chopped basil... Stir, simmer for 2 minutes and turn off heat. The tomato spaghetti sauce is ready to eat, so now get to your pasta.
4. Boil the spaghetti with a little salt and place them on a hat-shaped plate. Top with butter and sauce. Garnish with tomato wedges and a sprig of basil. Ready dish serve.

Tomatoes are classic vegetable, and the dressing prepared from them always decorates the spaghetti. Therefore, do not be afraid to cook it, especially since now you own all the secrets of fast and delicious cooking.

Video recipe for tomato paste sauce:

Tomato sauce is used all over the world. I don’t know if there’s at least one kitchen in the world today that doesn’t use the tomato. As Comrade Saakhov said, it may be somewhere in the mountains, but not in our area.

Usually, real tomato sauce is rarely used. The main tomato is tomato paste.

Homeland of the tomato - South America from where the tomato came to Europe more than 400 years ago. The French say tomate (tomato), the Italians say pomo d'oro - Golden Apple... And the ancient American Indians spoke matl, and, apparently, the French found the word tomato consonant with the word matl. Long time tomatoes were grown as ornamental plants, and according to legend they even tried to poison people.

Tomato, or tomato, whatever you like, the first ingredient for sauces. Rather for huge amount sauces. Tomato paste, although not a sauce, consists almost entirely of tomato pulp. Sauce (from French sauce - gravy) is a thick or liquid addition to dishes, giving them juiciness and special taste. Sauces tend to contain a fairly wide range of spices, and the flavor of the sauce is usually not limited to the tomato flavor only.

Well-known sauces: ketchup, mayonnaise, soy sauce, bechamel, satsebeli, tartare - and thousands more names.

In cooking, there is the concept of "basic sauce". The main sauces are strictly according to the generally accepted recipe, with minimums of spice and additives. French chef Marie-Antoine Karem developed the basic sauces that are still used today. The main French sauces- Espanyol, Velute, Bechamel, hollandaise sauce... A little later to basic sauces joined by tomato sauce and mayonnaise.

Base (main) sauces are an unchanging part of any sauce. Special sauce they are made by an additional part, which includes various products, spices and seasonings. They also say - derivative sauces.

Let's make a tomato sauce with herbs, the Italians call salsa di pomodoro - an excellent substitute for ketchup. Although what I say, how can "that" replace the sauce from natural products... The spaghetti sauce is the same tomato sauce. No tomato paste is used in the recipe, only fresh tomatoes.

Tomato sauce. Step by step recipe

Ingredients

• Tomatoes 4-6 pcs
• Onion 1 pc
• Garlic 2 cloves
• Greens (parsley, basil) 1 branch
• Olive oil 3 tbsp l.
• Salt, sugar, paprika spices

1. For tomato sauce, the tomatoes must be exceptionally fresh and perfectly ripe. No "brown", greenish, streaked. Only ripe. And tomato paste is also unnecessary.

   For tomato sauce, tomatoes must be exceptionally fresh and perfectly ripe

2. In many recipes, it is proposed to cook tomato sauce from whole tomatoes, and then rub the mass through a sieve, somehow separate the remnants of the peel and seeds. All this is not aesthetically pleasing, difficult and time-consuming.

   Herbs, onions and garlic for the sauce

3. It can be much easier and faster. Scald the tomatoes with boiling water and remove the skin, cut in half and remove the seeds with a spoon. Also cut off the greenish parts with a knife.
4. Tear off all the leaves from dill, parsley and basil. Peel the garlic and onion. Put in a blender or chopper - herbs, onions, garlic, hot peppers (optional). Put the peeled tomatoes in the same blender.

   Add all ingredients to a blender

5. Turn on the blender and grind everything until smooth.

   Chop vegetables until puree

6. Pour olive oil into a saucepan or saucepan, heat and pour tomato puree.

   Pour the puree into a saucepan

7. Bring to a boil, season with salt and sugar. The amount of sugar is purely to your taste. I think 1 tsp. will be just right.

   Add sugar and spices

8. Simmer the tomato sauce over low heat, covered. The cooking time is long. The sauce should become thick, aromatic, and, most importantly, homogeneous.

   Simmer the sauce over the smallest heat

9. Usually the cooking time for tomato sauce is hours. But, the basic rule: no water, just what the tomatoes gave. It is also worth trying the sauce sometimes, and adjusting the taste: salt, pepper, sugar. And be sure to stir. Once the tomato sauce is the way you want it, it's ready. I cooked the sauce under the lid for about 1.5 hours.