To prepare the sauce, you need to select well-ripened tomatoes, without signs of spoilage or rotting. You can remove the skin of tomatoes, or you can cook with it. You can remove the skin after blanching the tomatoes for 1-2 minutes. You can steam it and rub it through a fine metal sieve. Or maybe a smart technique can come to the rescue - a blender. I myself first grind all the ingredients in a blender, then 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 simmer and the lid off.
Tomato sauce recipes for the winter
Tomato sauce with garlic
Tomatoes - 1 kg
Bell pepper- 1 kg
Garlic - 5-7 cloves
Salt pepper
How to prepare the sauce:
Wash the tomatoes and sweet peppers well. Remove the seeds from the pepper. Cut into slices.
Grind vegetables in a blender. You can twist it through a meat grinder.
Pour the resulting puree into a saucepan and place on the stove. Over low heat (so as not to burn), gradually bring to a boil. You need to stir several times.
Let it boil for 5-7 minutes. Then add garlic, salt and ground pepper passed through a press. Mix. Bring to a boil and simmer for another 5-7 minutes.
Pour hot sauce into clean prepared jars and roll up. Cool and store.
Tomato sauce with onions
This sauce is also suitable for meat, vegetables, for preparing borscht, soup, and pasta.
Compound:
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 prepare the sauce:
Wash the tomatoes and cut into slices. Cut out the stem.
Peel and chop the onion.
Scroll through a meat grinder or grind in a blender.
Pour the puree into a saucepan and bring to a boil over low heat. Stir several times.
Add cinnamon, cloves, ground red pepper, sugar and salt. Cook over low heat, stirring occasionally for about an hour.
Add vinegar 5 minutes before the end of cooking.
Pour the hot sauce into prepared jars and roll up.
Fragrant tomato sauce
Compound:
Tomatoes - 1 kg
Onion - 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 (unflavored)
Bay leaf - 1-2 leaves
Salt - to taste
How to prepare the sauce:
Pour boiling water over the tomatoes and remove the skins. You can pre-simmer and then rub through a sieve.
Finely chop the onion. Pass the garlic through a press.
To warm 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.
Add finely chopped tomatoes or tomatoes passed through a sieve, basil, ground pepper, sugar and salt.
Simmer over low heat until the sauce has evaporated by about one third.
Add vinegar Bay leaf and bring to a boil. Immediately pour into prepared jars and roll up.
Tomato sauce with khmeli-suneli
Compound:
Tomatoes - 2.5 kg
Garlic - 5-7 cloves
Hot peppers - 2 - 2.5 pods (small)
Coriander - 1 tablespoon
Khmeli-suneli - 2-3 teaspoons
Sugar, salt - to taste
How to prepare the sauce:
Wash the tomatoes and blanch for 1-2 minutes. Remove the skin and cut into circles or slices.
You can immediately cut into slices and boil until the tomatoes become soft. Rub through a sieve.
Place the resulting tomato puree on the stove and heat over low heat. Boil over low heat, stirring occasionally, until the tomato mass has reduced by about one third.
Add sugar, salt to taste, coriander, suneli hops and chopped garlic and hot pepper, which you need to grind in a meat grinder or chop very finely. Bring to a boil and simmer for 5-7 minutes.
Pour hot sauce into jars and roll up.
Tomato sauce with mustard
Compound:
Tomatoes - 5 - 5.5 kg
Garlic - 5-7 cloves
Cinnamon - 1 teaspoon
Cloves - 1 - 1.5 teaspoons
Ground allspice - 1 teaspoon
Mustard - 1 teaspoon (in grains)
Sugar - 375 grams
Apple cider vinegar - 175 ml
Salt - 90 grams (or to taste)
How to prepare the sauce:
Rinse the tomatoes selected for the sauce. Slice and boil. Rub through a sieve.
Transfer the puree into a saucepan. Boil.
Peel the onion and chop finely. Pass the garlic through a press.
As soon as the tomato puree boils, add onion and garlic. Cook for 12-15 minutes at low boil.
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. Seal tightly.
Tomato sauce with carrots
Compound:
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 prepare the sauce:
Pour boiling water over the tomatoes and remove the skins. Cut into slices.
Peel the carrots and cut into pieces.
Wash the sweet peppers and remove seeds. Slice.
Grind the garlic through a press.
Place tomatoes, carrots and bell peppers in a blender and puree. Pour the puree into a saucepan and place on the stove. Heat over low heat until boiling, stirring well occasionally.
Cook at low boil for 25 - 30 minutes. Add chopped garlic, chopped parsley, vegetable 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.
Very popular all over the world: not a single hamburger or kebab is complete without this aromatic additive.
Unfortunately, store-bought ketchup negatively affects your health and figure, and you definitely shouldn’t give it to children.
“What should I do, since my child loves ketchup so much?” - you ask. The answer is simple - make your own tomato sauce. After all, the product that you personally made will definitely not contain any harmful additives, dyes or preservatives.
You can make this addition to the main dish not only for once, but also prepare tomato sauce for the winter.
What products will you need?
Before we present you with tomato sauce recipes, let's talk about what products and jars you should choose for twists.
- The most important ingredient in this recipe is tomatoes. It is advisable to choose large, fleshy fruits, but if there are none, then any other will do. The main advantage of the seasoning is that you can use not only whole and even tomatoes, but you can buy beaten, cracked or cracked ones at a lower price. irregular shape(you still have to puree them). The only important thing is that they are fresh.
- If you are making tomato dressing for borscht, then it is not necessary to remove the seeds from the tomatoes, but in other cases, make sure that the seeds do not get into the sauce.
- Spices in all the recipes below are an optional ingredient. Add them to your taste: if you like it spicy - more pepper, fragrant - more herbs, etc.
- If you are closing homemade tomato sauce for the winter, then thoroughly sterilize the jars and boil the lids. You can roll the product in glass bottles with a screw cap, but in this case store them in a cool place.
Sauce "Classic"
This tomato sauce is neutral, although very tasty. A lot of people like him.
Ingredients:
- Tomatoes - 1 kg.
- Large onions - 2 pcs.
- Sugar - 150 g.
- Salt - 1 tbsp. l.
- Unscented vegetable oil - 50 ml.
Cooking method
If you took “substandard” tomatoes, then cut out all the spoiled and rotten places (note that “substandard” ones need to be taken 1.5 times more than whole tomatoes without defects).
Cut the tomatoes into large pieces. We rub them through a sieve, discard the skins and seeds.
Cut the onion into small cubes. Fry it in a fairly large amount of oil until golden color. Add tomato puree, salt and sugar to the fried onions. Fry the tomatoes until they boil thoroughly and excess liquid has evaporated.
Beat the mixture with a blender. Let it boil again. We pack the hot one into pre-sterilized half-liter jars and roll it up. We place the jars on the floor, covered with a towel, with the lids down, wrap them in a blanket and leave them like that overnight. In the morning we put the jars in a dark place.
Tomato sauce recipe for those who like it spicy
This seasoning is suitable for passionate and hot-tempered people - thrill-seekers. By the way, there is an opinion that moderately spicy food is good for the stomach and blood circulation. Serve this sauce with meat or pasta.
Ingredients:
- Tomatoes - 4 kg.
- Garlic - 2 large heads or 3 medium ones.
- Sugar - 6 tbsp. l.
- Salt - 0.5 tbsp. l.
- Coarsely ground black pepper - 1 tbsp. l. with a slide.
- Allspice - 10 peas.
- Carnation - 10 inflorescences.
- Vinegar - 2 tbsp. l.
- Hot pepper - 2 pods.
- Paprika - 1 tbsp. l.
How to make hot sauce
Wash the tomatoes, remove all rotten and bruised areas. Cut them into large pieces. Place in a deep saucepan and bring to a boil.
After boiling, reduce the heat under the pan and simmer the future tomato sauce for half an hour.
Cut the pepper into rings and send it to the tomatoes. Simmer the tomatoes and hot peppers for another 30 minutes. Add all the specified spices and cook the sauce for another 15 minutes.
While the sauce is cooking, peel and pass all the garlic through a garlic press. Add it to the tomato mixture and simmer for another 10 minutes. Remove the sauce from the heat and rub it through a sieve. Return the mixture to the pan and bring to a boil. Add vinegar and simmer for another 10 minutes.
Pour the sauce into pre-sterilized jars and seal them. Place the jars on the floor covered with a towel, lids down, and cover them. warm blanket. Leave them like this for 12 hours. Afterwards we put the jars in a cool, dark place.
From the given amount of ingredients you should have about three half-liter jars of ketchup. If you want to cook this homemade tomato sauce in more, then take 2-3 times more of all products.
Sweet and sour sauce
You can prepare an unusual tomato sauce for the winter. The recipe for this seasoning is given below.
Ingredients:
- Tomatoes - 5 kg.
- Sour large apples (for example, Antonovka) - 2 pcs.
- Coarsely ground black pepper - 1 tsp.
- Cinnamon - on the tip of the knife.
- Nutmeg - 0.5 teaspoon.
- Honey - 1 tsp.
- Hot red pepper - 1 tsp. no slide.
- Garlic - 1 head.
- Vinegar - 2 tbsp. l.
Making an excellent seasoning
Let's prepare the tomatoes - wash them and clean them from spoiled areas. Cut the tomatoes into large cubes. Remove the core and seeds from the apples and also cut them into cubes. Mix apples and tomatoes in a saucepan. Place them on medium heat for 30 minutes (until the apples and tomatoes soften).
Grind the resulting mixture through a sieve and return it to the pan. Boil the tomato sauce for another 10 minutes. Add salt, black pepper, cinnamon, nutmeg and hot red pepper to the brew. Mix thoroughly and leave to simmer for another 5 minutes. Then add honey, vinegar and garlic and boil for another 5 minutes.
Distribute the sauce into pre-sterilized jars. Let's roll them up. Place the jars, lids down, on the floor, covered with a towel, and cover everything on top with a blanket. Let's leave them like that overnight. In the morning we will put it in the pantry or cellar.
Barbecue sauce
The last tomato sauce, the recipe for which we will describe in this article, is everyone’s favorite
This world-famous masterpiece was invented in North America, and his recipe spread all over the world. Not a single outdoor picnic in the United States is complete without his participation.
Tomato barbecue sauce is popular not only because of its unusual and bright taste, but also because of its versatility: it can be used as an additive to the main dish and as a marinade for meat, poultry, fish or even vegetables.
Here is classic recipe of this sauce, but you can change it depending on your own taste and the ingredients you have on hand.
Ingredients:
- Puree from fresh tomatoes- 1 kg.
- Tomato paste - 200 g.
- Large onion - 2 pcs.
- Odorless vegetable oil - 0.3 cups.
- Honey - 2 tbsp. l.
- Grain mustard - 2 tbsp. l.
- Granulated garlic - 2 tbsp. l.
- Ground chili pepper - 1 tsp. with a slide.
- Worcestershire sauce - 30 ml.
- Apple vinegar - 100 g.
- and salt - to taste.
Cooking process
Boil the tomato puree (without seeds or skins) so that all excess moisture evaporates. Cut the onions into small cubes and fry them in vegetable oil in a deep pan until transparent. Crush in a mortar. Add pepper, sugar and chili to the onion. Mix the mixture thoroughly.
Add honey to the pan and tomato paste. Mix thoroughly again and simmer for 5 minutes. Add evaporated tomato puree to the mixture and simmer over low heat for 15-20 minutes.
Add vinegar and salt. Puree the mixture using a blender. Boil the sauce for another 20 minutes. Pour the finished product into sterilized jars and close them. Leave to cool on the floor under a blanket, upside down. After a day, put the jars in the cellar (if it is a cold season) or in the refrigerator.
In the summer, during the season of inexpensive tomatoes, I always make a lot of them for the winter. I buy tomatoes by the box, hard ones I put in jars, and from the ripe, fleshy ones I make several types of different sauces. Stuff like this helps me out all year round, because tomato sauces can be used to prepare many dishes. These are all kinds of dishes from meat, poultry, vegetables, as well as lasagna, pizza, pasta and many others. Today I will share with you my favorite recipes for tomato sauces for the winter, which are easy and simple to prepare at home.
Recipe for tomato sauce with apples for the winter
blender (meat grinder), kitchen scales, gauze, glass jars with lids, 1 liter capacity, knife, ladle, cutting board, large saucepan.
The main ingredient of the sauce is tomatoes, so their choice must be approached with special care. The most delicious sauce comes from juicy, aromatic, fleshy, ripe tomatoes. Fruits that are slightly soft, but not wrinkled or rotten, are suitable. Choose tomatoes with thin skin. When purchasing, cut the fruit - it should not be hard and green inside.
Step-by-step preparation
- We wash 3 kilograms of tomatoes and grind them into puree using a meat grinder or blender. If you don't want tomato seeds in the sauce, use a juicer or strain the puree through a sieve. Place the pan with tomato puree on the fire.
- Peel and chop a kilogram of onion using a meat grinder or other kitchen appliances(blender, food processor).
- Wash a kilogram of bell pepper, remove the seeds along with the stalk and chop.
- Wash half a kilogram of sweet and sour apples, remove the core (no need to peel them) and also pass through a meat grinder (or grind in a blender).
- As soon as the tomato puree begins to boil, add one and a half tablespoons of salt and one and a half cups of sugar to it. Stir and taste the puree – add more salt if necessary.
- Place cloves (15 pieces) and a pinch of a mixture of peppers (peas) in cheesecloth. Tie the cheesecloth into a knot and place it in the pan.
- Add a third of a teaspoon of cinnamon and stir. Let the puree boil. Add cinnamon as desired; if you don’t want it, you don’t have to add it.
- Add onion to tomato puree and cook for about 15 minutes.
- Add apples and cook for 20 minutes. Taste and add salt and sugar if necessary.
- Add the pepper to the puree and cook for another 10 minutes, stirring occasionally.
- If the sauce has an uneven consistency (there are quite large pieces of vegetables), you can grind them a little more with an immersion blender. We take out the spices in the gauze, they have done their job and we no longer need them.
- Dilute 2 tablespoons of potato starch in 100 ml of water. Stir until smooth.
- Add 50 ml of 9% vinegar to the sauce and stir.
- Pour in the starch in a thin stream, stirring constantly, and simmer the mixture over low heat for about three minutes.
- The sauce is ready, pour it into sterilized jars and close the lids.
Tomato sauce tastes like everyone's favorite ketchup - thick, sweet and sour and very tasty. That's why the range of its applications is simply huge. These are all kinds of pasta, potato, meat and poultry dishes. The sauce goes well with baked vegetables, and you can also use it to make tomato soup.
Recipe video
Watching this video will help you do everything correctly according to the recipe for a delicious and simple tomato sauce for the winter, and not make any mistakes.
Tomato Basil Sauce Recipe
Cooking time: 10 min.
Number of servings: 3.
Calories: 43 kcal.
Kitchen appliances and supplies: blender (meat grinder), kitchen scales, knife, cutting board, bowl.
Ingredients
Step-by-step preparation
Recipe video
After watching this video, it will be even easier for you to prepare delicious and aromatic tomato sauce with basil. Enjoy watching!
Recipe for a delicious tomato sauce for the winter
This recipe for spicy tomato sauce for the winter has everything... mince vegetables or grind in a blender.
Cooking time: 1 hour 30 min.
Number of servings: 9 cans of 0.7 liters.
Calories: 49 kcal.
Kitchen appliances and supplies: blender (meat grinder), kitchen scales, glass jars with lids, capacity 0.7 liters, saucepan for boiling lids, knife, ladle, cutting board, large saucepan with a thick bottom (cauldron).
Ingredients
Step-by-step preparation
- Wash tomatoes (6 kg), cut into 4 parts and grind in a blender (or using a meat grinder).
- Pour the resulting puree into a thick-bottomed pan (cauldron).
- We wash a kilogram of bell pepper, remove the seeds along with the stalks and cut it into several parts.
- Grind the pepper in a blender along with a bunch of herbs and 5-6 onions, peeled and cut into 4 parts.
- Add the chopped vegetables to the saucepan with the tomato puree.
- Add 450 grams of sugar and 6 teaspoons of salt.
- Place the vegetable mixture on the fire, stir and cook for 30 minutes.
- Add spices and seasonings - a few bay leaves, cloves, pepper and suneli hops to taste. You can add a pinch of cinnamon and nutmeg if you like these spices, but this is not necessary.
- Add 6 tablespoons of vinegar and stir.
- Dilute starch (3-4 tablespoons) in 100 ml of water and pour it into the sauce in a thin stream, stirring continuously. Cook for another 7 minutes, remove the bay leaf and taste the sauce. If necessary, add salt and turn it off. The sauce is ready!
- We sterilize 700 ml jars. The lids need to be boiled for 3 minutes in boiling water.
- Pour the sauce into sterile hot jars and screw the lids on tightly.
- We wipe the jars and turn them upside down. Cover them with a blanket and leave until completely cool.
Recipe video
From this video you will learn all the secrets of a delicious sauce. It is very easy to prepare tomato sauce for the winter using this recipe, and it is also without sterilization, which further simplifies the preparation process.
- You need sauce during cooking stir constantly, because pieces of vegetables settle to the bottom and can burn.
- If you want the sauce to be even spicier, add a little chopped garlic or hot pepper to it.
- Jars can be sterilized in any way convenient for you– in the microwave, steamed or oven.
Other cooking options
There are many others very delicious sauces from tomatoes. For example, . It can be prepared not only for lasagna, but also for different types pasta.
I also recommend preparing Mexican and Georgian spicy. They are ideal for meat dishes, like berry and sweet and sour. The combination of meat and berries may seem a little unusual, but I am sure you will definitely like it!
They say that with the help of sauce, a cook can either hopelessly ruin a dish or make it extraordinarily tasty. Therefore, cook only according to reliable, proven recipes, but still do not be afraid to deviate from the recipe and experiment. Write in the comments about your successes. May all your experiments be successful and delicious!
A jar of bright, aromatic, amazingly delicious tomato sauce will fill even the gloomiest winter days with memories of sunny summer!
The ability to prepare tomato sauce is a matter of honor for a good housewife. Every family that loves tomatoes has its own secrets that make the taste of homemade tomato preparations unique.
Tomato sauce recipes can be found in almost every national cuisine peace. This popular “seasoning” is also used for pickling. various products, and for serving ready-made dishes.
Such popular dishes as borscht, meatballs, vegetable stew, pizza with tomatoes and basil, stuffed peppers without tomato sauce will lose their zest.
Homemade tomato preparations have many advantages. Firstly, they go well with any dish. Secondly, by adding a variety of vegetables, spices and spices By adjusting the amount of salt and sugar, you can achieve an extraordinary variety of flavors.
Spicy tomato sauce is a great addition to meat and fish. The sweet preparation will highlight the taste of baked potatoes. Pasta with sourness will add piquancy to first courses and vegetable side dishes. And for pasta and cereal side dishes, a sweet and sour tomato delicacy is ideal.
Our selection includes recipes for the most delicious tomato sauces for the winter.
7 recipes for tomato sauce for the winter
Recipe 1. Classic tomato sauce
Ingredients for 2 liter jars: 3 kg tomatoes, 140 g sugar, 25 g sea salt, 80 g 6% vinegar, 1 clove of garlic, 20 cloves, 25 black peppercorns, red pepper.
- Peel the tomatoes, chop finely, place in a saucepan and cook over medium heat until the tomatoes are reduced by one third. In this case, you should not cover the dishes with a lid.
- Next, add sugar, and when it dissolves, salt the tomatoes and keep the pan on the fire a little longer. After this, add spices to the tomato mass and cook for no more than 10 minutes.
- When the sauce has cooled, rub it through a fine sieve - this will remove large spices.
- Then put the tomato paste back into the saucepan, bring to a boil, put into sterilized jars and roll up.
Recipe 2. Tomato sauce with apples
Ingredients for 10 half-liter jars: 10 kg tomatoes, 4 large sweet apples, 1 teaspoon ground black pepper, 0.5 teaspoon ground cinnamon, 1 teaspoon nutmeg powder, 1 teaspoon honey, 0.5 teaspoon ground red pepper, 5 large cloves of garlic, 2 tablespoons of 9% vinegar.
- Place the tomatoes, peeled and cut into small slices, into a saucepan and simmer over low heat until they become soft, and then rub the workpiece through a sieve.
- Chop the apples as finely as possible, simmer and grind, then combine with the tomatoes and simmer for 10 minutes.
- Add honey and spices to the tomato puree and cook for 10 minutes. Add the vinegar and garlic to the pan last, then keep it on the fire for another 5 minutes.
- Divide the hot tomato sauce into dry, sterilized jars and seal immediately. This sweet and sour tomato delicacy goes perfectly with vegetable dishes, potato casseroles and cabbage cutlets.
Recipe 3. Kubansky tomato sauce for the winter
Ingredients for 4 half-liter jars: 3 kg of tomatoes, 8 cloves of garlic, 3 heads onions, 8-10 clove buds, 14 allspice peas, 0.5 teaspoon ground cinnamon, 10 black peppercorns, 2 tablespoons 6% apple cider vinegar, salt and sugar to taste (about 3 teaspoons of salt and 3 tablespoons of sugar).
- Peel the tomatoes, cut into small pieces, place in a cauldron or saucepan with a thick bottom and place over medium heat. It is better to take tomatoes that are fleshy, with a minimum content of juice and seeds. Cook covered for 10-12 minutes until soft.
- While the tomatoes are boiling, prepare a set of spices for the sauce. Mix black pepper, allspice and cloves, wrap in a bag in gauze or thin white cotton cloth.
- Cut the onion into half rings or cubes. Finely chop the garlic cloves. When the tomatoes soften, add the onion, stir and cook, covered, for 6-7 minutes, until the onion is soft. The sauce should reduce and thicken a little. Then add the garlic, stir and, uncovered, cook over low heat for another 2-3 minutes.
- Transfer the sauce to a blender bowl and turn into a thick, smooth puree. If you want to achieve a uniform consistency without small particles of seeds, rub the puree through a fine strainer.
- Transfer the sauce to a thick-bottomed cauldron, place a bag of spices in it and cook over low heat until thickened. Then season the tomato paste with salt, sugar and ground cinnamon, boil for 5 minutes and pour in the vinegar.
- Pour the boiling sauce into hot, sterilized jars, cover with lids and seal tightly. Turn the jars upside down, wrap them in a blanket, a blanket or a warm jacket for a day.
Recipe 4. Mexican Tomato Salsa Sauce
Ingredients for 4 half-liter jars: 1 kg tomatoes, 2 onions, 200 g green chilies, 2 bell peppers, 6 cloves garlic, 1 teaspoon dried oregano, 5 tablespoons 9% vinegar, 1 tablespoon sugar, 0.5 teaspoon salt, 5 tablespoons vegetable oil, cumin optional.
- Wash the chili pepper, cut it in half lengthwise, remove the stem and all the seeds. If you want to make a not very spicy seasoning, bake the fruits in the oven for 10 minutes and peel off the skin - that’s where all the spice comes from.
- Slice the chili pepper thinly. Finely chop the onion. bell pepper Remove the stalk and seeds and chop without removing the peel.
- Remove the skins from the tomatoes, and also cut off the hard place where the tomatoes attach to the branches. Cut into cubes up to 2-3 cm, add garlic, vinegar, salt and seasonings to the tomatoes, stir, place in a large saucepan and keep over medium heat, stirring continuously, until they boil.
- Then reduce the heat and simmer over low heat, stirring occasionally, for about 20 minutes. Place the finished salsa in sterilized jars and close with screw caps that have been boiled for 5 minutes.
- Turn the jars over and let them cool. There is no need to cover with a blanket. Spicy lovers will love this spicy sauce. It is served with eggs, fish, meat, beans and cauliflower.
Recipe 5. Fragrant tomato sauce for the winter
Ingredients for 10 half-liter jars: 11 kg of tomatoes, 750 g of sugar, 4.5 kg of onions, 350 ml of vinegar, 180 g of table salt, 60 g of garlic, 0.5 teaspoon of cinnamon, 2 tablespoons of mustard, 10 florets cloves, 10 peas of allspice.
- Blanch the peeled tomatoes, cut them in half and place them in a large deep cauldron.
- Finely chop the onion and garlic, place in a bowl with tomatoes, add spices (their quantity can be adjusted to taste) and half the sugar.
- Simmer the future sauce over low heat until it is reduced by half.
- Then pour salt and the second half of sugar into the cauldron. Cook until bulk mixtures will not dissolve completely. Remove the pan from the heat and pour in the vinegar.
- Pour the prepared tomato sauce into jars, cover with lids and sterilize for 15 minutes.
- After the specified time has passed, roll up the jars, turn them over, wrap them in a warm thing and leave until they cool completely.
Recipe 6. Tomato sauce with carrots for the winter
Ingredients for 6 half-liter jars: 3 kg of tomatoes, 1.5 cups of vegetable oil, 0.5 kg of carrots, 2-3 cloves of garlic, 1 kg of sweet pepper, 1 bunch of parsley, 2 tablespoons of salt, 1 cup of sugar, 2 tablespoons of vinegar.
- Cut the peeled tomatoes into slices. Peel the carrots and chop into pieces. Squeeze the garlic through a press. Cut the sweet pepper into cubes.
- Grind the prepared peppers, tomatoes and carrots in a blender. Pour over vegetable puree into a saucepan, bring to a boil over low heat, stirring well. Cook the sauce for 25-30 minutes.
- Add chopped garlic, vegetable oil, finely chopped parsley, sugar and salt.
- Bring the sauce to a boil and keep on the stove for another 3-4 minutes.
- Pour in the vinegar, let it boil again, pour into sterilized jars and seal.
Recipe 7. Spicy tomato sauce with horseradish
Ingredients for 10 half-liter jars: 10 kg of tomatoes, 1 kg of horseradish, 800 g of garlic, salt to taste.
- Peel the horseradish and garlic. Remove the skin from the tomato.
- Grind all the vegetables separately in a meat grinder.
- Boil the tomatoes for 20 minutes, add horseradish and simmer for another 10 minutes. Add the garlic at the very end.
- Salt the sauce to taste, let it boil and pour into sterilized jars. Tomato sauce with horseradish is not only tasty, but also healthy: in winter it will serve as a good prevention of colds.
Recipe 8. Tomato sauce with basil for the winter
Ingredients for 2 half-liter jars: 1 kg of tomatoes, half a clove of garlic, 1 bunch of green basil, 100 ml of refined vegetable oil, 2 tablespoons of sugar, 2-3 teaspoons of salt, parsley if desired.
- Rinse the parsley and basil thoroughly and dry with napkins, and then finely chop the greens.
- Remove the skin from the tomatoes, coarsely chop the pulp and boil for 30 minutes. Then puree the tomatoes with an immersion blender.
- Squeeze the chopped garlic, basil and parsley into the puree. While stirring the sauce, gradually pour in the vegetable oil. Simmer over low heat for 15-20 minutes. Finally add sugar and salt.
- To give the sauce a silky consistency, rub it through a sieve. And if you want it to thicken better, evaporate it some more time or add a little diluted starch.
- Pour the prepared basil sauce into sterilized jars and carefully tighten the lids. This sauce is perfect for pizza and spaghetti.
1. Any variety of tomatoes is suitable for making tomato sauce. The main thing is to select ripe, juicy fruits without signs of spoilage or rotting.
2. To make it easier to remove the skin, you need to make cross-shaped cuts at the base of the tomatoes, pour boiling water over them and immediately plunge into ice water.
3. It is best to prepare tomato sauce in a stainless steel container or enamel pan. While cooking tomatoes, be sure to constantly remove the foam with a slotted spoon.
4. Sugar, salt and spices are added when the excess liquid has evaporated (the vegetables should have reduced in volume by about half). If you are making tomato sauce for the first time, add salt, sugar and spices gradually, tasting it each time.
5. Vinegar is added at the very end of cooking, 1-2 minutes before the end of cooking.
6. To remove seeds from tomato puree, you need to rub it through a fine strainer.
7. It is better to take small jars for preparations, with a volume of 0.3-0.5 liters.
8. Garlic will add a piquant pungency to the sauce, while apple, grape or any other fruit vinegar will add a pleasant sweetness.
Store shelves are full of jars with all kinds of ketchups and sauces. But how can they compare with homemade, prepared with love, from selected tomatoes, according to special, proven recipes?
Homemade tomato sauce- Very useful preparation. It goes with almost everything. If you stock up on this sauce for future use in the fall, in the winter it will be so nice to open a jar of this sunny delicacy, fresh and appetizing, reminiscent of a colorful, warm summer.
“Good luck with your experiments in the kitchen and have a delicious winter!»
Alesya Musiyuk for the website website
Description
Tomato sauce for the winter- this is an excellent homemade tomato preparation, which in its own way beneficial properties no worse than a fresh vegetable. Preparing it according to this recipe is not at all difficult and even very quick. In this way, you can process tomatoes left unneeded into a supplement that is beneficial for the body, which will support the immune system during the cold season.
Besides, why buy a product in a store that is full of chemicals and food additives when you can make your own seasoning at home. Store-bought sauce loses all its useful qualities, because it contains a large number of substances that allow ketchup to have a longer shelf life, and ketchup prepared with your own hands at home can be stored for no more than a few years.
The benefit of homemade tomato sauce lies in the content of a large number of vitamins, including A, B, C, E, PP. Tomato sauce contains a substance called serotonin, which helps restore nervous system and bring the body back to normal after stress. The sauce also acts as an antimicrobial agent that helps cleanse the body. This preparation is simply irreplaceable for constipation, flatulence and diarrhea. Thanks to the daily consumption of canned tomato sauce, your body will be constantly replenished with vitamins, and your immunity will become stronger.
Preparing such a wonderful preparation for the winter guarantees good health for you and your entire family. Our guide will help you prepare tomato sauce for the winter. step by step recipe with photo.
Ingredients
-
(3 kg) -
(1 kg) -
(500 g) -
(10 tbsp.) -
(taste) -
(1 tsp) -
(1 tbsp.) -
(2 pcs.) -
(2 pinches) -
(5 pieces.) -
(3 pcs.) -
(150 g)
Cooking steps
Prepare tomatoes, onions and bell peppers.
After washing the vegetables, cut them into several pieces.
Using a meat grinder, grind all the vegetables.
To use hot spices, take a porridge bag instant cooking. We put all the hot spices into a bag and seal it with toothpicks on both sides.
In the chopped vegetables add 10 tablespoons of sugar, salt to taste, as well as 170 grams of butter, 1.5 tbsp. l. dry mustard, 1.5 teaspoons hot pepper Chile. Place the bag of spices into the vegetables. If you prefer spicy seasoning, it is better to add more pepper.
After the sauce has boiled, leave the spice bag for another 20 minutes, then remove it.
Pour the sauce into pre-sterilized jars and cover them with boiled lids. Then we put the jars upside down and cover them with a blanket for several hours.
Tomato sauce is ready.
Bon appetit!