If you need to add tomato sauce to a finished dish, but you’ve run out of it, no problem! A tasty gravy can be prepared using a concentrated product. After all, every zealous housewife always has a bag or jar of tomato paste in her refrigerator. To make the sauce truly tasty, rich and aromatic, the main ingredient must be of high quality. Use only proven paste that you are confident in.

Tomato sauce with onions, garlic and spicy spices will perfectly complement spaghetti, rice, meat and potato dishes. This gravy should be stored in the refrigerator for no more than three days. Homemade tomato sauce made from tomato paste is an excellent alternative to expensive store-bought ketchup.

Taste Info Sauces

Ingredients

• tomato paste - 150-200 g;
• onions - 1 pc.;
• garlic - 3-4 cloves;
• a mixture of Italian or Provençal herbs - to taste;
• vegetable oil - 2-3 tbsp;
• salt - 0.5 tsp;
• sugar - 2-3 tbsp;
• bay leaf - optional;
• coriander - a pinch;
• water – 1-2 tbsp.;

How to make tomato paste sauce

First of all, it should be noted once again that to prepare a delicious sauce you should use only high-quality tomato paste, personally tested. The product must not contain starch or flour.


Finely chop one peeled medium onion along with cloves of garlic.


Prepare the spices for the sauce. Ready-made mixtures of dry herbs (Italian or Provençal), coriander or bay leaf work well.


Now go to the stove to prepare the sauce. Pour a few tablespoons of vegetable oil into a heated frying pan. Add onion, garlic and spices to hot fat. Cook, stirring occasionally, until the vegetables are golden brown. When roasted, spices reveal their aroma better. Add a pinch of sugar and salt.


Add tomato paste to the pan with onions and mix well. Fry everything together for a few minutes.

Pour boiling water (1-2 cups) into the pan. The amount of liquid depends on the desired thickness of the sauce, vary it at your discretion.


Simmer the tomato sauce over moderate heat until desired consistency. While cooking, taste the gravy and adjust with sugar and salt if necessary. At this stage, the tomato sauce is ready, turn off the heat. If you made the gravy with the addition of bay leaf, then do not forget to remove it immediately after cooking. If your family doesn’t like onion pieces in ready-made dishes, you can puree the finished sauce in a blender.


Serve tomato paste sauce with garlic and onions in a separate bowl or on a plate with a side dish. Bon appetit!

Tomato paste sauce with bell pepper and zucchini

Sauce with zucchini and sweet peppers is perfect for pasta, potato dishes and fried meat. Due to the use of vegetables, the gravy can be eaten on its own, supplemented with a piece of fresh bread. The tomato paste sauce is very aromatic and tasty, and the subtle sweetness gives it a sophisticated touch.

Ingredients:

• medium-sized zucchini - 1 pc.;
• sweet fleshy pepper – 1 pc.;
• onion – 1 pc.;
• tomato paste – 100 g;
• water – 200 ml;
• salt - to taste;
• mixture of Provencal herbs – 1 tsp;
• garlic – 2 cloves;
• parsley - a small bunch;
• vegetable oil – 3 tbsp.

Preparation

1. Prepare all vegetables immediately. Peel the onion, wash it, and then cut it into small pieces. Free the sweet pepper from the tail and seeds, rinse and chop into small squares. Rinse the zucchini, cut off the ends, and also turn the rest into small cubes. Grind the peeled garlic using a medium grater.
2. Pour vegetable oil into the frying pan and place it on the stove. When the fat is well heated, place the prepared pieces of onion and garlic, as well as a mixture of dry herbs, into it. Fry for a few minutes.
3. Now add the bell peppers and zucchini. Pour 100 ml of water and simmer over low heat for 5 minutes.
4. Dilute the tomato paste in the remaining amount of water, then pour it into the pan with the vegetables. Salt the sauce to taste and mix well. Cook over moderate heat until the gravy reaches the desired consistency.
5. Wash the parsley, dry it and finely chop it.
6. Cool the finished gravy, transfer to a bowl and sprinkle with finely chopped herbs. Serve as an accompaniment to your favorite dishes.

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Tomato paste sauce for kebabs

This gravy is in amazing harmony with meat cooked over a fire. Thanks to the sauce, the taste of the kebab becomes brighter and richer. Even ordinary pita bread or bread becomes very tasty if you dip it in gravy. The sauce turns out to be very spicy, aromatic and very appetizing in appearance.

Ingredients:

• tomato paste – 250 g;
• garlic – 3 cloves;
• onion – 1 pc.;
• dry adjika – 0.5 tsp;
• water – 250 ml;
• salt - according to preference;
• fresh dill and parsley - a small bunch each;
• sugar – 1 tbsp;
• ground black pepper – 1 tsp.

Preparation

1. To prepare a simple barbecue sauce, place the tomato paste in a frying pan and add water. Mix thoroughly, achieving a homogeneous consistency of the mass. Place the pan on the heat and, stirring occasionally, bring the future sauce to a boil.
2. While the mixture is boiling, peel the onions and garlic and then rinse them. Cut the first one into small cubes, and chop the second one using a press. Finely chop the clean dill and parsley.
3. Add onion, sugar, ground black pepper, dry adjika, chopped herbs and salt to the boiling tomato mixture. Adjust the amount of the latter at your discretion. Bring the sauce back to a boil, then cook for another 5 minutes.
4. Remove the gravy from the heat, add the garlic pulp and mix thoroughly. Cool.
5. Place the tasty and spicy sauce for barbecue and pasta in a small bowl and garnish with fresh herb leaves.

Tomato paste sauce with herbs and garlic

This sauce recipe first appeared in the Caucasus, which is known to be the birthplace of spicy, piquant and aromatic dishes. The gravy goes great with meat dishes, pita bread, potatoes and pasta. Its pungent taste will certainly be appreciated by all lovers of spicy Caucasian dishes.

Ingredients:

• cilantro – 2 bunches;
• tomato paste – 1.5 tbsp;
• garlic – 6 cloves;
• water – 1.5 tbsp.;
• salt – 1.5 tsp;
• seasoning “Khmeli-suneli” - 2 tsp;
• dry adjika – 1.5 tbsp;
• table vinegar – 1.5 tsp;
• ground black pepper - a few pinches.

Preparation

1. Wash the cilantro, dry it and chop it finely. Pass the peeled garlic through a press.
2. In a deep bowl, combine cilantro, garlic, dry adjika, vinegar, salt, ground black pepper and suneli hops. Use a masher to crush all the ingredients so that they acquire a porridge-like consistency.
3. Add tomato paste to the spicy mixture. Mix all the ingredients and leave for 15 minutes so that the cilantro and spices release all their aroma.
4. Pour in boiled warm water. Its quantity can be reduced at your discretion. The less water you use, the thicker the consistency of the finished tomato paste sauce.
5. Mix the resulting mass thoroughly and leave at room temperature for 2 hours. After this, place the sauce in the refrigerator overnight.
6. You can taste the gravy in the morning. Bon appetit!

(or homemade ketchup) is made very quickly and simply from natural tomato paste. I’ve been making this sauce for quite a long time and, accordingly, I haven’t bought ketchup in the store for a long time.

There are several reasons for this. The most important thing is that the composition of store-bought ketchups contains such a number of artificial substances (acidity regulators, preservatives, dyes, etc.) that in principle do not allow this product to be classified as food (see), and also cause addiction to this product with subsequent food consumption. addiction. Coupled with a fairly large amount of sugar and starch contained in any ketchup, all this is harmful not only to the figure, but also to health.

There is another very serious reason: most sold sauces and ketchups, especially imported ones, contain GMO products (see), and this is a direct threat to health.

Here are some of them: Calve (mayonnaise, ketchup); Knorr sauces; seasonings, mayonnaise, Hellman’s sauces; seasonings, mayonnaise, Heinz sauces; ketchups, sauces. Heinz Foods (Heinz Foods), CJSC ''Baltimore-Neva'' (St. Petersburg) - ketchups. This is official data from the GreenPeace website.

This is the situation in supermarkets now: absolutely all products have a “Non-GMO” label. However, we read the ingredients on the label: modified soy, modified starch, and so on. What to believe? So what should we do?

Ketchup is a sauce popular all over the world, a universal seasoning for hot and cold dishes, meat, fish, and salads. And I don’t want to lose such a wonderful sauce.

How to make tomato paste sauce

That's why We make it ourselves very quickly and simply delicious sauce (ketchup) from tomato paste.

All that remains is to choose natural tomato paste.

I would like to note one important feature of tomato paste - it contains the “magic” vitamin lycopene, which, unlike all other vitamins contained in tomatoes, is not destroyed by heat treatment, but becomes larger. Lycopene is a natural antioxidant that helps fight cancer and cardiovascular diseases.

Tomato paste contains only tomatoes, rarely salt. That is, these are tomatoes boiled to a paste, and that’s all.

For myself, I chose Pomodorka tomato paste (made in Russia). It contains no artificial food additives - it is a completely natural product!

I have been using this paste for a long time and am very pleased: it contains only tomatoes and not a gram of other substances, the paste can be bought in various convenient packaging (tin cans 70, 140, 250, 380 and 770 g or glass 250, 480 and 720 ml). More often I buy small packaging in order to have time to use it, since the paste soon begins to mold after opening, which once again proves its naturalness.

Now about how to make tomato paste sauce, or ketchup. Tomato paste, spices and water - this is the composition of the ideal ketchup.

Ingredients:

• 4 tbsp. tomato paste
• 1 glass of hot water
• 1 tsp salt
• 5 tsp sugar (less possible)
• ½ tsp. ground black pepper
• ¼ tsp ground cloves
• ¼ tsp. cinnamon

Preparation:

1.Put all the ingredients except water into a jar or large mug prepared in advance for ketchup.

2.Pour boiling water into a glass. Gradually add boiling water from a glass to the seasoned pasta and mix well.

3. Make sure that the consistency you need is formed - not liquid and not thick. Usually it takes exactly 1 cup of boiling water or a little less.

That's it, the sauce is ready! Despite the ease of preparation, ketchup turns out delicious and is in no way inferior to store-bought analogues, even surpassing them in its natural composition. This is a healthy natural product.

This sauce can be made all year round, but during the season of fresh tomatoes, especially if there are surpluses, you can prepare it - also a simple recipe from healthy natural ingredients.

Other sauce recipes:

Bon appetit and be healthy!

Tomato sauce is universal; there are many dishes that are cooked or served with it. Fried, boiled, steamed meat, fish, shish kebab or barbecue, side dishes of pasta or rice, seasoned with a portion of sauce, are tasty and would not look so appetizing if it were not seasoned with tomato sauce.

Dishes such as meatballs, cabbage rolls, and meatballs in tomato sauce turn out juicier and somewhat denser.

Tomato sauce and garlic go well together. Just a couple of spoons of tomato, a little flour, a little butter, and a couple of cloves of garlic and ordinary pasta will disappear from the plates like an overseas delicacy.

Tomato paste sauces - general principles of preparation

Recipes for tomato paste sauce are extremely simple, but to make it really tasty, you should adhere to the proportions recommended in the recipe. You can experiment with spiciness by adding herbs and spices at your discretion.

The sauce is prepared on the stove in deep saucepans or frying pans. The cookware should be thick-walled or with a special non-stick coating so that the sauce does not burn in it.

For a tasty sauce you need high-quality tomato paste. When purchasing, first of all, pay attention to its composition. Tomatoes, water and salt are the main ingredients; spices may be present, but it is better not to use such a paste for the sauce; it can ruin the intended taste. You should also refuse to purchase if the carcinogen E-129 is present in the composition.

After opening the jar, be sure to take a sample; the paste should not have a rancid taste. An over-salted product can be used, but in this case the sauce will need to be added with caution.

Tomato is usually diluted with water. Please note that the paste may settle to the bottom, so when boiling the sauce, it is recommended to stir it well regularly.

Tomato paste sauce: a recipe for a spicy dressing for any dish

Ingredients:

7 carnation umbrellas;

Four spoons of tomato puree;

200 ml of drinking water;

Two spoons of sugar;

Ten peppercorns;

A spoonful of “Extra” salt;

Paprika ground into powder - 1/3 tsp.

Cooking method:

1. Pouring water into a saucepan, dilute the tomato in it. Add all the spices, seasonings, add salt and slightly sweeten.

2. Place the saucepan over high heat, and, barely bringing it to a boil, set the heat to slightly less than medium. Boil, without letting it boil intensely, for about 25 minutes.

3. Strain the finished sauce through a sieve and pour into a gravy boat or storage container. Store in the refrigerator for up to five days.

Tomato paste sauce: recipe with paprika and dried garlic for greasing the pizza base

Ingredients:

Drinking bottled water – 120 ml;

A quarter spoon of ground paprika;

150 gr. tomato puree;

Sugar – 25 gr.;

A quarter teaspoon of dried minced garlic;

Half a spoon of dry ground basil.

Cooking method:

1. Place the thick tomato in a small bowl, add sugar and add salt. Add basil, ground paprika and garlic here and mix.

2. Dilute with water and place on moderate heat. Having noticed the beginning of boiling, slightly reduce the heat and cook the tomato sauce for about ten minutes.

3. Remove from heat, let cool well, then use sauce instead of ketchup to moisten the pizza base.

“Barbecue” – tomato paste sauce: recipe for meat and fish dishes (smoky)

Ingredients:

Mustard seeds - two teaspoons;

Tomato paste – 250 gram glass;

50 gr. brown sugar;

A spoonful of liquid smoke;

Red paprika powder – 2 teaspoons;

Chopped dried onion – 1 tsp;

A quarter spoon of black, coarsely ground pepper;

Refined oil;

Small lemon;

A tablespoon of Worcestershire sauce.

Cooking method:

1. Place the tomato in a thick-walled frying pan or saucepan.

2. Dip the lemon into boiling water for two minutes. Wipe well and remove the zest from the citrus with a fine grater, cut the fruit and squeeze out all the juice. After filtering, measure out two large spoons of juice and add it to the tomato. Add a teaspoon of zest and add the remaining ingredients. Add a spoon or two of vegetable oil and, after mixing thoroughly, place on the fire.

3. Stirring regularly, simmer the sauce over moderate heat for about seven minutes, cool and pour into a gravy boat.

4. Store in a tightly closed container for up to a week.

Tomato paste sauce: “Classic” recipe, for fish dishes

Ingredients:

Fish broth – 350 ml;

Spoon of flour;

Large carrot;

Head of bitter onion;

A glass of tomato paste;

Small bay leaf;

Ground hot and black pepper;

Sugar and evaporated salt;

Butter, high-percentage oil – 30 gr.;

Parsley root.

Cooking method:

1. Grate the carrots with parsley root on a medium grater. Finely chop the onion.

2. Transfer the chopped roots into a frying pan and add a little oil. Setting the heat to medium, sauté while stirring constantly.

3. Add flour and, stirring, fry the vegetables for another two minutes.

4. Place the tomato and bay leaf in the frying pan and, after mixing thoroughly, dilute with broth. Cook over medium heat at a low simmer for five minutes.

5. Place a metal sieve on a convenient bowl and pour the hot sauce into it. Grind the remaining vegetables in the sieve and combine with the strained mass.

6. Add butter and spices. After stirring, take a sample and adjust the taste of the sauce with salt and sugar.

Tomato paste sauce: Georgian recipe with khmeli-suneli

Ingredients:

Oregano, ground basil - half a spoon;

Homemade butter, butter – 25 g;

Large onion;

45 gr. tomato paste;

Drinking water - half a glass;

Black pepper, salt and sugar;

Half a spoon of khmeli-suneli.

Cooking method:

1. In a small cauldron or thick-walled saucepan over medium heat, melt the butter and warm it well.

2. Finely chop the onion into quarter rings, finely chop two cloves of garlic and drop everything into the heated fat. Fry, stirring occasionally, until golden. Add the tomato to the onion and, without interrupting stirring, heat for another three minutes.

Tomato paste sauce: recipe with basil, for serving with meat dishes and barbecue

Ingredients:

High-quality tomato paste – 70 gr.;

30 grams of starch;

150 ml water;

A teaspoon of sugar;

Red pepper;

A teaspoon of ground basil;

Parsley – 5 sprigs.

Cooking method:

1. Combine the tomato with granulated sugar, basil and ground red pepper in a saucepan. Add a little salt and press two cloves of garlic with a press. Add about 2/3 of the water and stir thoroughly.

2. Place the mixture on medium-low heat and, bringing it to a boil, boil, without letting it boil intensely, for five minutes. There should be no undissolved salt or sugar crystals left in the sauce.

3. While the sauce is cooking, dilute the starch in the remaining water. Shake the mixture well, breaking up all lumps.

4. Without removing the sauce from the heat and stirring vigorously, pour in the starch mixture in a thin stream. At medium temperature, heat to a boil and simmer until slightly thickened, remove from heat and cool well.

5. Finely chop the well-washed, dried parsley and mix it with the cooled sauce.

Tomato paste sauce: recipe with minced meat (for pasta)

Ingredients:

Fresh minced pork and beef – 300 gr.;

Two medium onions;

250 gr. tomato paste;

Fresh garlic;

Refined oil, highly refined.

Cooking method:

1. Thinly slice the onion into half rings or halves, and mince three cloves of garlic with a heavy knife.

2. Heat one and a half tablespoons of oil in a frying pan and lower the garlic into it. Fry for two minutes, stirring occasionally, and add the onion, cook for another five minutes.

3. Place minced meat in a frying pan. Let it set a little, then mash it with a fork. Season with pepper and carefully add a little salt. Continue frying the meat until golden brown.

4. Add tomato paste to the minced meat, stir and fry for another three minutes.

5. Pour half a glass of drinking water into the frying pan and bring the sauce to readiness over low heat under the lid. Simmer for no more than five minutes.

Technological tricks for preparing sauces from tomato paste, useful tips and tricks

The sauce tends to thicken as it cools, so be careful not to reduce it too much. Remove from heat without reaching desired thickness.

Be sure to take a sample at the end. If the sauce turns out to be sour, add a little sugar and completely dissolve the crystals by stirring.

For thickening, you can use any type of starch, although flour is more often used. Dilute the pre-filled ingredients in a small amount of cool water and pour the mixture into the hot sauce in a thin stream. To prevent the formation of lumps, stir the hot mixture vigorously.

If you want to diversify the tomato paste sauce with herbs, add them only after it has completely cooled.

In any of the above recipes, you can add bell pepper pulp instead of part of the tomato. Sauces with this addition feel a little spicier, and the taste gains volume and lightness. The pepper is cut into strips, poured with boiling water and left until the thin, dense skin begins to peel off easily. The duration of the process is determined by eye, since this value varies greatly among peppers of different varieties and ripeness.

Instead of refined oil, which is recommended in the recipes, you can experiment with natural sunflower oil that has not undergone intensive purification. Sauces prepared with it are even richer in taste, but you will have to pay special attention to the frying process; in this type of oil, vegetables burn more easily and become saturated with rancid taste.

Sauces in which small slices of sautéed onion are clearly visible are considered especially chic. For this effect, about a third of the onion is chopped larger than recommended in the recipe, and the rest is grated.

4 options for making aromatic spaghetti sauce from tomato paste

2017-09-19 Katerina Lukonina

Grade
recipe

16248

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

7 gr.

Carbohydrates

26 gr.

173 kcal.

Classic tomato paste spaghetti sauce recipe

Spaghetti with tomato sauce is considered a classic Italian dish. Although the first recipe for a similar treat was found in a cookbook published in France in 1797, and tomatoes came to Italy only around 1800. But the inhabitants of the Apennine Peninsula liked the combination of their favorite pasta with tomatoes so much that they glorified the dish throughout the world .

Tomato sauce is a popular addition to pasta, adding new nuances to its taste. By changing its ingredients and their proportions, you can make the dish spicier or more aromatic, so there are many recipes. Traditional cooking methods require the use of tomatoes: they must be peeled and crushed to a paste. But you don’t always have time for this, so an excellent alternative would be to use ready-made tomato paste, which you can buy in the store or make yourself during seasonal preparations. The taste will still be excellent!

To prepare spaghetti sauce from tomato paste according to the classic recipe, you need to take:

• 200 g tomato paste;
• 1 head of onion;
• 50 g granulated sugar;
• 2 tbsp. spoons of odorless vegetable oil;
• about 2 pinches of salt;
• to taste - ground hot pepper (preferably black).

The ingredients are likely to be found in every kitchen, so the sauce can be made “in a hurry.” The cooking process itself is also simple and suitable for beginners in cooking - it’s hard to make a mistake:

1. First of all, you need to take onions. It is cleared of the husk and the top layer of pulp (too hard for use in sauces). The onion is cut into small pieces using a sharp knife. To prevent the process from causing tears, you should wet the vegetable and blade in cool water.

2. Fry the onion in a frying pan with vegetable oil evenly distributed along the bottom. The duration of this stage can be determined “by eye” - the vegetable pieces should become transparent and slightly browned, but without a brown crust. Usually 2-4 minutes is enough.

3. Then put tomato paste into the frying pan, mix with onions and cover with a lid, keeping the heat to a minimum.

4. When 15 minutes have passed, you need to turn off the stove and add salt, granulated sugar and pepper to the mixture.

5. Mix everything thoroughly again so that the consistency is homogeneous. You can use a blender.

In total, cooking will take about 20-25 minutes. During this time, you can have time to boil the spaghetti and immediately pour warm tomato sauce over it - it will be enough for 4 servings. It also goes well with meat if you use pasta as a side dish. This tomato paste spaghetti sauce recipe can be used as a base for creative experimentation - perhaps by introducing new ingredients.

Mediterranean tomato paste spaghetti sauce

The addition of spices can make the taste brighter and the smell richer. When choosing them for spaghetti sauce made from tomato paste, the best option would be to use Mediterranean herbs, because the dish is traditional for Italy. It's good to use fresh leaves whenever possible. But crushed dry ones sold in stores are also suitable. The full list of ingredients is:

• 200 g tomato paste;
• 4 tbsp. spoons of granulated sugar;
• 1 laurel leaf;
• to taste - salt;
• spices: pepper, thyme, basil, rosemary and others as desired (you can purchase ready-made mixtures, for example, “herbes de Provence”).

When using fresh herbs, chop them finely.

Cooking method:

1. Bring water to a boil in a small saucepan. Stir sugar in it and throw in a bay leaf. Cook for another 5 minutes to obtain a flavorful liquid for the sauce.

2. Remove the leaf and add tomato paste. Stir it in water until smooth and cook for 5 minutes, then add spices. There is no need to overdo it - the total amount of seasoning should be about ½ teaspoon. Otherwise the gravy will be harsh.

3. Remove from heat and keep covered for at least 10 minutes to allow the herbal aroma to develop.

This sauce with the smell of Mediterranean spices is poured over pasta to taste. You can sprinkle the top of the dish with chopped fresh herbs - parsley or dill.

Spaghetti sauce made from tomato paste with garlic

Spaghetti sauce made from tomato paste with garlic goes well with meat: it has a bright smell and taste. This is a great option if pasta is served with chicken or semi-finished products - the gravy will really “revive” the dish.

To prepare it you need to take:

• 200 g tomato paste;
• 200 ml of water (or broth left over from cooking meat);
• 4 garlic cloves;
• vegetable oil;
• a pinch of salt and black pepper (ground);
• spices: basil, cilantro, hops-suneli.

The preparation is similar to the classic recipe, but instead of onions, the “fragrant” ingredient is garlic:

1. The cloves are thoroughly cleaned, and then they need to be chopped as much as possible with a knife or passed through a press.

2. Fry the garlic in oil for 1-2 minutes.

3. Then add tomato paste to the pan and pour in water. The mass must be mixed so that it has a uniform liquid consistency.

4. Leave on low heat, half-covered, for 10 minutes. During this time, excess moisture will evaporate. Add salt, pepper and some spices.

5. Simmer for another 2 minutes.

Making garlic spaghetti sauce from tomato paste will take about 25 minutes. With the help of this additive you can diversify the menu and surprise your household with the bright taste of the usual pasta.

Spaghetti sauce made from tomato paste with cream

The sauce, unlike the “garlic” version, turns out to be gentle, and will certainly appeal to those who do not like to eat spicy food. Includes:

• 100 g tomato paste;
• 100 g milk;
• 100 g cream;
• 1.5 tbsp. spoons of wheat flour;
• 50 g butter;
• salt, pepper - to taste.

When the products are prepared, you can start cooking:

1. Fry the flour until it turns light brown in a frying pan without oil.

2. Then gradually pour in the milk, stirring the mixture continuously. This is necessary to prevent lumps from forming - they will ruin the dish.

3. All that remains is to add cream and pasta, and, constantly stirring the sauce, simmer for 5 minutes.

After removing from heat, add salt and pepper. You can use spices, but they should not be harsh, otherwise they will interrupt the delicate taste of the cream.

Vegetables like tomatoes are widely available and loved everywhere. They contain many useful B vitamins and minerals, but most of all they contain vitamin E. Tomatoes have the ability to improve mood.

Due to their low calorie content, and one hundred grams of tomato contains only 18 kcal, these vegetables are recommended to be included in various diets for weight loss. Doctors advise people with obesity, poor metabolism and thrombophlebitis to use tomatoes more often in their diet.

Tomatoes will become more useful if you boil them or make a sauce from them, then vitamin E will be absorbed faster, and when eaten fresh, they should be consumed with the addition of vegetable oil.

Tomatoes came to Europe from South America and were immediately loved by the French and Italians.

Classic recipe

This recipe is considered a classic, as it is eaten with spaghetti, meat, and fish.

Anyone can make tomato paste sauce in their own kitchen. So, let's begin! To ensure that the skin peels off well, the tomatoes need to be doused with boiling water, then cut into small pieces. Finely chop the onion and fry in sunflower or other vegetable oil until transparent.

Then chopped tomatoes or tomato paste are added to the pan and simmered for another fifteen minutes. The stove should be turned off and the mixture allowed to cool. Take a blender and grind everything until smooth and homogeneous.

Then add salt, sugar, black pepper and put it back on the stove. The workpiece must be stored in a cool place.

If you don't like onions, you can prepare the same dish, but without onions. Place the tomatoes in a frying pan with oil, and then do everything according to the recipe described above.

Tomato sauce made from tomato paste with garlic

This sauce is prepared for meat dishes; it goes especially well with baked ham on a festive table. According to tradition, on New Year's Eve such sauces were served along with mustard.

To prepare the sauce, you need the following products:

• tomato paste - 3 tablespoons;
• tomatoes - 3 fruits;
• meat broth - 200 ml;
• black pepper;
• garlic - 4 cloves;
• cilantro;
• basil or regan;
• hops-suneli to taste.

It will take only 20-30 minutes to prepare.

Calorie content will be 704 kcal.

Make cross cuts on the tomatoes with a knife and pour boiling water over them. Cut into small cubes and place on the stove to simmer.

Chop the garlic and lightly fry in a separate pan.

Add the tomatoes to the garlic and simmer for another two minutes, add the pasta, stir and pour in the meat broth. It is better to use beef broth. The mixture should be stirred until smooth and simmer for another ten minutes until the broth has reduced slightly.

Then add salt, herbs, regan, suneli hops to the dish and after a couple of minutes turn off the heat.

Creamy tomato pasta sauce

You can serve various sauces with pasta. In the Caucasus, it is customary to complement this dish with matsoni sauce with garlic without any other ingredients. The Italians introduced the tradition of combining pasta with tomatoes.

This dish is prepared as follows. It includes:

• tomato paste - 100 grams;
• milk -100 grams;
• cream -100 grams;
• flour;
• butter -60 grams;
• spices to taste.

It takes about 50 minutes to prepare the sauce.

Calorie content is 1052 kcal.

The flour should be lightly fried in a frying pan without oil. As soon as it acquires a pleasant light brown color, you should gradually add milk while stirring constantly so that no lumps form. Next, cream and pasta are poured.

Everything is stewed for about five minutes after boiling, spices are added and removed from the heat. Pasta sauce made from pasta and cream is ready.

Italian spaghetti sauce

If there weren't so many different sauces, spaghetti would never have gained such popularity. Today they are eaten all over the world, forgetting about their national cuisine. They are eaten in China, Canada, India and Russia.

The distinctive feature of Italian sauce is its spiciness.

So, for cooking you will need the following products:

• tomatoes - 8 large fruits (or ready-made tomato paste);
• garlic - 8-9 cloves;
• red pepper - half a teaspoon;
• fresh basil (green) - a bunch;
• salt - half a teaspoon;
• sunflower oil -50 ml.

It takes about 20 minutes to prepare the sauce.

Calorie content is 604 kcal.

Italian spaghetti sauce made from tomato paste is not difficult to prepare. For this dish, ripe tomatoes with sweet flesh are chosen, but if for some reason they are not sweet, then granulated sugar is added to the sauce. They are doused with boiling water and the skin is easily removed. Then cut into small cubes.

At this time, the oil is heated on the stove with the addition of garlic, which is first finely chopped. If you squeeze the garlic under pressure, the taste of the dish will be much sharper. It all depends on taste preferences.

Sliced ​​tomatoes or prepared paste are added to the garlic with oil and simmered for about ten minutes. At the end, add salt, basil, black pepper and other spices as desired.

To better distribute the sauce over the spaghetti, pour it into the pan with the already prepared hot spaghetti, stir, place on a serving plate and serve.

Quick Pizza Sauce

Pizza is the favorite dish of modern teenagers. But, in addition to the dough and other ingredients, the taste of pizza largely depends on the sauce. The tastier it is, the tastier the pizza.

So, to prepare pizza sauce, you need to prepare the following products:

• tomato paste - 100 grams;
• butter - 40 grams;
• dry regan;
• salt - ¼ part teaspoon;
• garlic - 3 cloves;
• black pepper;
• sugar - 2.5 teaspoons;
• suneli - ¼ part of a teaspoon.

It takes about 15 minutes to prepare.

Calorie content is 894 kcal.

Place the pasta in a frying pan and heat on the stove for two minutes, add butter. Add dry regan to the mixture, salt, pepper, a little sugar, suneli, and at the very end add garlic squeezed out using a press. Everything is ready, here it is, quick pizza sauce. Can be used for its intended purpose.

How to make barbecue sauce

You can prepare the sauce for barbecue in different ways. Tomato paste sauce will help to better digest pork or lamb meat. For this dish you need:

• tomato paste - 250 ml;
• garlic - 2-3 cloves;
• bunch of cilantro - 1 bunch;
• salt;
• granulated sugar;
• ground black pepper;
• water.

It takes about 15-20 minutes to prepare.

Calorie content is 576 kcal.

Add chopped garlic, finely chopped cilantro to the paste and mix everything. Since salt is often added to prepared pastes, you should first try the prepared mixture, only then add salt, ground black pepper and granulated sugar.

The mixture should be brought to homogeneity and diluted with boiling water. The prepared mixture is diluted with boiled water.

Then the tomato paste sauce needs to be cooled and can be served with the kebab.

Bon appetit!