(from yellow plums)

How to prepare Plum sauce for the winter

Cut yellow plums -1.5 into halves and remove pits.

Grind the plums (in a meat grinder or other convenient device..), there is no need to remove the skin from the plums.

Place the plum mass in a thick-walled saucepan (container), dilute with boiled water in the ratio: volume of plum mass ½ volume of boiled water (you can use water to adjust the thickness of the future sauce and remember that the sauce should flow and not have a pasty consistency. When cooling, you also need to remember – the mass will become thicker, so you can use more water).

Add ¾ cup sugar to the saucepan with the plum mixture.

Cook for about 20-30 minutes at a low boil, stirring with a wooden paddle so that the plums are well cooked and become a little thicker.

Add salt and pepper to your own taste, add chopped basil and cook for another 10 minutes at a very low boil.

Pour the hot mixture using a funnel into hot sterilized bottles (jars) and seal hermetically. Store in a dry and cool (still) place. Plum sauce is ready for the winter!

Partner recipes

Witches sauce for the winter

Ingredients:

3 kg tomato

250 g horseradish

garlic 200 gr

salt 3 tbsp. l or to taste

sugar 1 tbsp. l or to taste

How to prepare Witches Sauce for the winter

Peel the horseradish and soak for 30 minutes in clean water.

Cut and scroll either in a meat grinder or in a blender (with a knife attachment) or in a processor.
Wash the tomatoes, chop and mince together with the garlic.
Mix all ingredients, add salt, sugar to taste, stir.
Place the seasoning in sterile jars, close the lids and store in the refrigerator.

Very tasty with manti, dumplings or simply on bread and soup.

It turns out I have 11 cans of 700 g and the twelfth 500 g. moderately spicy and never had any problems with storage.

How to cook Adjika in Kazakh style for the winter

5 kg of tomato, 3 kg of sweet pepper, 2 pieces of hot pepper, minced, 100 g each. parsley and dill, 0.5 kg of onion, 0.4 kg of garlic.

Heat 0.5 liters in a cauldron. sunflower oil, simmer the onion, add peppers and tomatoes, cook for 40 minutes, add herbs and salt.

In 5 min. Add garlic before the end of cooking.

Place in sterile jars and roll up.

But the only thing needed for the recipe is reddish peppers, otherwise it won’t look so beautiful.

Be sure to do it, you won’t regret it.

Adjika from plums is unusual, very interesting in taste, aromatic.

Maybe it's even the sauce.

Ingredients:
Plums - 2 kg
Garlic - 200 g
Sugar - 200 g
Red hot pepper - 3-4 pcs.
Tomato paste - 2 tbsp. spoons
Salt - 2 tbsp. spoons

How to prepare Adjika from plums for the winter

Wash the soda cans.
Sterilize jars and lids in any way.
Rinse the plum well.
Peel the plums.
Wash the hot peppers and cut off the stems.
(The amount of hot pepper can be used to adjust the spiciness of adjika.)
Peel the garlic.
Grind plums, garlic and hot peppers through a meat grinder.
Combine ground plums, pepper and garlic.

Add sugar, tomato paste and salt.
Mix everything well and put on fire.

Cook adjika from plums for 20 minutes, stirring constantly.
Place the finished adjika into sterilized jars.
Roll up the adjika with a seaming wrench.

Turn the jars upside down and wrap the plum adjika in a warm blanket until it cools completely.
Adjika from plums is ready.

Ketchup lick your fingers for the winter

With sweet apples, it turned out to be the “Krasnodar” sauce from my childhood; if I had peeled the tomatoes, I wouldn’t be able to tell the difference at all, but I was too lazy.
Second time with sour apples - natural Hines.
In the third, I took my darling, added 1 head of garlic, put in a mixture of black, red, white and pink peppers, I barely took the spoon from my husband, I would have gobbled up the whole pan.

We've already eaten 3 liters, I feel like my jars won't survive until winter.

Cooking time: 60 min.

You will need:

3 kg tomato
-0.5 kg apples
-0.25 kg onions

How to make Finger-licking Ketchup for the winter

1. Chop everything and cook until the onion becomes soft.

Grind in a blender and cook until desired thickness, I cooked for about 50 minutes.

2. Before the end of cooking, add 1.5 tbsp salt. l., 1.5 cups of sugar, do not forget to stir, otherwise it will burn, red pepper, ground black pepper to taste, 50 g of apple cider vinegar, remove from heat, pour into jars and roll up.

I recommend trying my grandmother's recipe. When I tried this ketchup for the first time, I almost swallowed my tongue. For many years in a row, when I came to visit her, I received a small gift - several jars of delicious homemade tomato ketchup! And so, finally, I myself decided to preserve several cans of ketchup for the winter. What can I tell you, the result exceeded all my expectations!

Ingredients:
5 kg tomatoes
5-6 medium onions
150 g sugar

1.5 tbsp. salt
1 tsp cinnamon
3-4 pcs. carnations

2-3 pcs. bay leaf

Cook for another 2-3 hours.

Ketchup with apples for the winter

recipe for Ketchup with apples - for the winter - for the New Year's holiday table!

To prepare ketchup with apples you need:

8 liters of tomato juice
0.5 kg of onion (grind in a meat grinder)
0.5 kg apples (peel and seeds, grind in a meat grinder)
2 tbsp. Sahara
3 tbsp salt
2 tbsp vinegar 9%
Spices
1 tsp paprika
1 tsp dry mustard
1 tsp cinnamon
0.5-1 tsp cloves
1 tsp ground black pepper
Bay leaf
allspice

Making ketchup with apples for the winter

Place all the spices in a gauze bag.
Boil the tomato over low heat for about 1.5-2 hours.
Add onions, apples, salt, sugar, vinegar (salt, sugar and vinegar can be adjusted to your taste.
Cook, stirring, for 3-4 hours, then put the spices in the bag into the tomato mass and cook for another 20-30 minutes.

The longer the ketchup is cooked, the thicker it becomes and the color changes.
The taste is amazing, an ideal addition to main courses and pizza.

I know it takes a long time to cook, but it's worth it.
Yield: 9-0.5 liter jars.

Homemade ketchup recipe for the winter

Homemade ketchup - a recipe for the winter - simple and very tasty!

I've been making ketchup using this recipe for years now!

Ingredients for making homemade ketchup:

5 kg tomato
10 pcs apples
10 pcs bulbs
2 pcs sweet pepper
2 heads of peeled garlic

How to make Homemade ketchup - a recipe for the winter

Place all ingredients in a saucepan and pour 1 liter. water.

Place on the fire and simmer over medium heat for 1 hour.

Then cool and drain the water, leaving no more than 0.5 liters in the pan. liquids.

We pass everything through a juicer.

Add to the resulting mixture:
1 tsp ground cinnamon
2 tsp ground black pepper
1 tsp chopped cloves
2 tbsp. l salt
300 g sugar
20 g vinegar

Cook for another 15 minutes, stirring constantly.

Pour the prepared ketchup into sterilized jars and wrap well for a day.

Ingredients:
– 3 kg tomato
- 3 heads of garlic

- 1 tbsp. Sahara

- 0.5 tbsp. rast. oils

- 0.25 tbsp 9% vinegar

- 1 tbsp. l salt

How to prepare tomato sauce for the winter

1. Pass the tomatoes through a meat grinder and cook for an hour until thickened.

2. Add salt, butter and sugar, garlic.
3. Cook for another 20 minutes.
4. Pour in vinegar, cook for 5 minutes, roll up.

The sauce resembles the expensive one that is sold in beautiful jars in our supermarkets. But here we know what they put there,

homemade hot sauce for meat.

I also make all sorts of different preparations “by eye,” so there are never exact proportions. This time I prepared a wonderful sauce for meat (as well as for fish, all kinds of sausages, spaghetti, etc.).

How to make Spicy Homemade Sauce for the Winter

Cut a lot of tomatoes (usually soft ones) in all sorts of different ways, without trying too hard, and boil until soft.

Pass through a sieve and remove seeds and skins.

In a deep frying pan with a thick bottom, fry onions, garlic, carrots, apples (peeled and chopped) in a small amount of vegetable oil. The proportions are arbitrary.

Close the lid and bring it all until soft and puree using a blender.

Combine the pureed tomatoes and other vegetables and boil everything together a little more.

Add salt, sugar, ground black pepper, ground hot chili pepper, dry coriander, grated nutmeg to taste. In short, whatever you want, to taste, as well as a little table vinegar.

Bring to the desired taste, pour boiling water into jars and screw on the lids.

Cool under the fur coat. I like to cool in a chair under a wool blanket (the slower it cools, the better).

Put away for storage.

Recipe by Yulia Kondakova.

Ingredients and preparation:
tomatoes 1.5 kg through a meat grinder, boil to 1/2 of the original V, add spices (I decided not to let them float freely, but packed them in a gauze bag - 5 black peppercorns, 7 allspice peas, 5 cloves, a piece of cinnamon) salt a little more than 1 tbsp. l., sugar 100 g, boiled for another 10 minutes, then took out the spices, added a couple of spoons of 9% vinegar and poured it hot into sterile dry bottles, closed it, wrapped it until it cooled completely... the sauce turned out to be pleasant, richly spicy!

Spicy viburnum and pepper sauce for the winter

This sauce will not only add the necessary spiciness, but will also eliminate worries about the composition of the product.

What you will need:
viburnum – 500 g,
sugar – 500 g,
hot pepper - pod,
citric acid – 0.5 tsp,
sieve,
banks.

How to prepare Hot sauce from viburnum and pepper for the winter

Pour boiling water over the berries and rub through a sieve.
Add sugar, citric acid and finely chopped pepper, mix.

After the sugar has dissolved, put the mixture into small jars.

Without covering, keep them at room temperature for 2-3 days until a thick crust appears on the surface, cover with plastic lids.

Store in a cool place.

This original dressing will be appreciated by lovers of spicy seasonings. Homemade mustard is perfect for meat dishes and can easily replace store-bought counterparts.

What you will need:
tomatoes – 1 kg,
onion – 100 g,
vegetable oil – 30 ml,
9% vinegar - 1 tsp,
sugar – 50 g,
mustard powder – 10 g,
ready mustard – 25 g,
black pepper – 2-3 peas,
allspice – 2-3 peas,
salt,
sieve,
banks.

How to prepare Tomato mustard for the winter

Cut the washed tomatoes into slices.

Chop the onion and fry in oil.

Boil the tomatoes and onions until softened and rub through a sieve.

Add vinegar, salt, sugar and cook until thick, add ground spices and cook for another 5 minutes.

Then add mustard, mix, place in sterilized jars, roll up and wrap until cool.

Ingredients:

eggplant
tomatoes
dill
garlic
salt

(proportions to your taste)

How to make Eggplant Sauce for the winter

Wash the eggplants and place in a deep baking dish.
Pour some water into the mold and bake the eggplants in a hot oven for 1.5-2 hours.
Then peel the eggplants and rub through a sieve.
Cut the tomatoes with a sharp knife, scald with boiling water and remove the skin.
Grind the tomatoes in a blender and rub through a sieve.
Finely chop the dill and garlic.
Place all ingredients in a saucepan and place over low heat.
Cook the seasoning for about 30 minutes at low boil.

Add salt to seasoning to taste.
Sterilize and dry the jars.
Fill the jars with seasoning, pour in 1 tsp. vegetable oil and roll up.

Store in a cool place.

Use as a seasoning for meat.

Compound:
3 kg - beets
2 kg tomato
6 pcs bell pepper
1 glass 200g. garlic
2 pieces of hot pepper
2 tbsp salt
1 tbsp sugar
0.5 liters of vegetable oil
1 tbsp vinegar acid

How to prepare Adjika from beets

All ingredients through a meat grinder.

The beets boil for 30 minutes, add the tomatoes and boil for 20 minutes.

Bell pepper -10 min, garlic, hot pepper and all others

ingredients add site, cook for 10 minutes and roll up.

Adjika spicy from zucchini for the winter

Spicy adjika from zucchini - preparation for the winter

Ingredients:
- 5 kg of zucchini
- 200 grams of garlic
- 1 kg of sweet red pepper (preferably large and juicy)
- 500 grams of hot pepper
– 1 kg apples
- 1 kg carrots
- 0.5 liters of vegetable oil
- 5 tablespoons 6% vinegar
- 3 bunches of greenery (parsley - 2, dill -1)
— 150-200 grams of sugar
- 100 grams of salt

Preparation:
1. Peel the pepper and mince the garlic
2. Wash the zucchini and pass through a meat grinder (it is advisable to pass the resulting mass through a meat grinder again).
3. Grind the hot pepper.
4. Grate the apple and carrots through a coarse grater and add to the total mass of vegetables.
5. Add oil, vinegar and finely chopped herbs.
6. Cook for at least 1.5 hours (up to 2 hours, you will see by the thickness of the resulting mass).
7. Place in pre-prepared sterilized jars and add 1 teaspoon of vinegar per 0.5 jar.
8. Roll up.

If you plan to eat it in the near future, then cover it with nylon lids and put it in the refrigerator.
This quantity of products yields an average of 12-14 0.5 liter jars.

recipe Homemade tomato ketchup for the winter

Want to try delicious homemade tomato ketchup?
I recommend trying my grandmother's recipe. For many years in a row, when I came to visit her, I received a small gift - several jars of delicious homemade tomato ketchup! And so, finally, I myself decided to preserve several cans of ketchup for the winter. What can I tell you, the result exceeded all my expectations!

Homemade tomato ketchup turned out to be a rich ruby ​​color, thick, aromatic, piquant - in general, there are simply no words!

By the way, if you like chili ketchup, add hot pepper to your taste - the combination will be great.

This ketchup can be used in any recipes - in the preparation of soups, borscht, cabbage rolls, various baked goods (I have already made pizza with this ketchup - yum-yum). What can we say about chicken and meat! By the way, it was incredibly delicious with the barbecue!

So, I definitely recommend trying this homemade tomato ketchup!

Ingredients:
5 kg tomatoes
5-6 medium onions
150 g sugar
50 g vinegar (table vinegar, 9% - you can use apple cider vinegar)
1.5 tbsp. salt
1 tsp cinnamon
3-4 pcs. carnations
10 pieces. black peppercorns
2-3 pcs. bay leaf

How to make homemade tomato ketchup for the winter

Rinse the tomatoes thoroughly and remove the stems.

We clean the onion, wash it and cut it into several parts.

Pass the tomatoes and onions through a meat grinder.

Pour into a saucepan and cook over low heat.

As soon as it boils, cook for 3 hours.

Add salt, sugar, cinnamon, cloves, bay leaf and black pepper.

Cook for another 2-3 hours.

During this time, the mass should decrease by half.

Add vinegar, cook for another 5 minutes.

Pour the prepared homemade tomato ketchup into sterilized jars.

In total, we get approximately 1.5 liters of ketchup.

Ingredients:

Walnuts (shelled) 200 g
Unripe grape juice 0.5 cup
Garlic 3-4 cloves
Chicken broth 0.5 cups
Salt to taste
Ground black pepper to taste
Ground hot red pepper 1 tsp. spoon
Green cilantro 0.5 cups
Saffron 1 teaspoon spoon

How to cook Satsebeli sauce at home

Peel the garlic. Let's start with the fact that it is almost ready - we peel the garlic and divide it into cloves, and wash the cilantro with running water and finely chop it on a cutting board. Walnuts need to be cracked and, after peeling, the kernels separated, but if you bought already shelled, then this is even better - you will spend less time on cooking.

If instead of chicken broth you only have a broth set, then you need to cook it. By the way, the stronger the broth, the tastier the sauce. The same applies to grapes; if you have only bought a bunch of them so far, you need to squeeze the juice out of them. You can use not only the juice of unripe grapes, but also pomegranate and blackberry juice, or even better, a mixture of them. Therefore, choose what is more convenient for you.

Prepare Satsebeli sauce for chicken. Nuts along with garlic, herbs and spices (excluding Imeretian saffron) need to be ground into a paste. You can use a blender for this, or you can use a special mortar and pestle - if that’s more familiar to you. Then add saffron and dilute the whole paste with chicken broth - don’t rush, grind the resulting mixture thoroughly, and enjoy cooking!

Then add sour juice and grind the sauce again. The sauce is ready, and if the chicken with which you want to try “Satsebeli” is also ready, then you can serve it. Serve “Satsebeli” sauce with the chicken dish. website The sauce can be served cold, or warm, but not hot. The spicy-nutty taste perfectly complements the taste of chicken meat, both boiled and fried, and baked on a spit, and even tobacco chicken. You need to serve the sauce in a special sauce boat, or pour it over a ready-made chicken dish.

Tips for the recipe:- If you wish, you can add a little chopped onion to the sauce. - If you don’t have chicken broth, you can dilute the sauce with boiled water. Sour juice can be replaced with wine vinegar. Of course, the taste of the sauce will not benefit from this, but you will have a general idea of ​​it. - Do not confuse ordinary saffron and Imeretian saffron - these are different spices. Imereti saffron is also called cardobenedict. Store in a jar in the refrigerator.

Sauces - a selection of recipes for the winter

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There are a large number of dishes in which tomato sauce is a mandatory part. 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. Preparing tomato sauce at home allows you to control the taste, naturalness of the dish, and specific nuances. Some recipes require care when creating the gravy. To obtain the desired result, you should take into account the features of the preparatory stage, the rules of preparation and storage. It starts with choosing the right ingredients.

Food preparation

To make delicious homemade tomato sauce, choose the right tomatoes. You need ripe, rich red, juicy fruits. Tomatoes from a greenhouse that were not grown in direct sunlight are not suitable; avoid green, brown or veined fruits. Some recipes include vegetable pulp. To obtain the required consistency, the fruits are peeled, seeds removed and rubbed through a sieve. This is easier to do if you first scald the tomatoes with boiling water.

Preservation recipes

There are many ways to make sauce from tomato paste and store it for the winter. It can then be used to cook borscht, chicken or other meats. You can immediately close several jars, which will be stored all season without problems. During the cooking process, you yourself can control the taste, which is very important if you later want to make some special dish. Below are the most popular and delicious recipes with photos.

With plums

This gravy option is suitable not only for adding to various dishes to add a piquant taste, but also simply for applying to bread. You can use either cilantro or basil to add variety to the recipe. Choose one; when you add both options, one of them will definitely interrupt the other. How to prepare tomato sauce at home is described in detail below.

Ingredients:

• garlic – 100 grams;
• fleshy red tomatoes – 2 kg;
• granulated sugar – 150 g;
• onions – 3 pcs.;
• hot pepper - 2 pods;
• salt – 2 tbsp. l.;
• large plums - 1.3 kg.

Preparation:

1. Wash the tomatoes, cut into pieces, also peel the plums and remove the seeds.
2. Peel the garlic and bulbs. Divide the onion into small slices and pass the garlic through a press. Set these ingredients aside for now.
3. Remove the seeds from the chili pepper; chop it very finely.
4. Pass plums and tomatoes through a meat grinder. You can use a blender.
5. Sugar and salt should be added to the vegetable mixture, but garlic is not needed yet.
6. Cook the sauce over low heat; after it boils, you need to keep it on the fire for another hour and a half. Don't forget 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).

Learn how to make other recipes as well.

Tomato-apple

You can get an unusual taste if you use tomato sauce with apples for cooking. It makes a very soft gravy for meatballs, chicken or other meat products. All ingredients are easy to find, but it is better to start harvesting in the summer, when the price of apples, which are the basis of the unique taste, is low and easy to buy. Step-by-step instructions for making tomato apple sauce 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 and cut into small slices. Place in a saucepan and simmer over low heat until soft. Next, grind them through a sieve.
2. The apples also need to be finely chopped, simmer them, then grind and combine with the tomatoes. Keep covered for 10 minutes.
3. Add spices to the resulting puree and cook for 10 minutes. Place the garlic and vinegar in the pan last and keep on the heat for another 5 minutes.
4. Prepare jars in advance (10 pcs.). Place the still hot mixture into containers and roll up the lids. Can be used with cabbage cutlets, vegetable dishes, and potato casseroles.

Spicy

You can adjust the spiciness of the dish by changing the amount of chili pepper. If you want to add a touch of acidity to your spicy tomato sauce recipe for the winter, add a spoonful of apple cider vinegar. Using onions instead of garlic will help achieve a milder flavor. Thyme and rosemary can act as seasonings. Cooking instructions with photos will help you master the recipe.

Ingredients:

• basil, oregano - to taste;
• olive oil – 3 tbsp. l.;
• chili pepper – 1 pc.;
• tomatoes – 5 pcs.;
• red sweet pepper – 2 pcs.;
• salt - to taste;
• garlic – 2 cloves;
• celery – 1 stalk.

Preparation:

1. Wash the celery and chili peppers well. Peel the vegetables and chop.
2. Take a couple of cloves of garlic, remove the skins and roughly chop.
3. Heat olive oil in a frying pan, add these vegetables and fry until soft.
4. Wash the tomatoes and sweet red peppers. Remove the insides and seeds from the latter, remove the skin from the tomatoes (but not necessarily). Cut the vegetables into large cubes.
5. Add the peppers to the rest of the vegetables in the pan and fry for 5 minutes. Immediately add the tomatoes and cover with a lid.
6. Next, salt and spices are added. You need to simmer over low heat, do not remove the lid. The volume of ingredients will decrease by about 3 times.

The best homemade tomato sauce recipe

Among chefs, it is believed that homemade tomato sauce is much better than anything from the store. You can adjust the taste of this component for many dishes during the cooking process. There is always the opportunity to mix some additional ingredients so that your guests remember your meatball or shrimp dishes for a long time. All options are prepared together with the main dish and do not imply preservation.

From fresh tomatoes

This is the classic and easiest way to prepare 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 shelves are full of vegetables. The recipe for making tomato sauce from fresh vegetables takes about 2 hours, so allow yourself some time.

Ingredients:

• garlic – 2 cloves;
• large onion;
• fresh tomatoes – 1 kg;
• salt, pepper - to taste.

Preparation:

1. Immerse fresh tomatoes in boiling water for a minute, then immediately place them in cold water. This will help you easily separate the skin from the pulp.
2. Cut the fruit and remove the seeds.
3. Fry finely chopped garlic and onion over low heat in vegetable oil. Add tomatoes to them when the onion becomes soft and transparent.
4. Pepper and salt.
5. Cook the sauce over low heat to remove excess moisture. Different varieties of tomatoes have different cooking times; for example, cherry tomatoes should cook faster.
6. If the sauce turns out sour, add a little sugar.
7. Take a blender to blend the ingredients until smooth.

Italian for spaghetti

Most people love pasta. They come in different forms, but the most famous are spaghetti, which was invented by inventive Italians. Typically, people just add a little ketchup or butter, but the classic recipe calls for a different condiment. Below is the original tomato spaghetti dressing recipe.

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 prepare.
2. Wash all ingredients thoroughly, cut garlic, celery stalks, and carrots into cubes.
3. Heat the oil in a saucepan, add vegetables there, fry for 5 minutes, stirring with a spatula.
4. It is better to cut the tomatoes into slices, add them to the stewed vegetables, add salt and keep on the fire for another hour.
5. Next, remove from heat and rub the mixture through a sieve in small portions.
6. Place the resulting homogeneous mass on low heat again and cook for 2 hours.
7. You can use the seasoning right away or put the basil in jars and store it for the winter.

This is another dish that came from Italy and was very loved by people in Russia. All the ingredients in a pizza are important, but without a tasty base, it will turn out bland and dry. It doesn't matter what you choose as a seasoning: seafood, salami, sausage 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. Remove the skins from the tomatoes, grind them using a blender, and pass through a sieve.
2. Cook the pureed mixture over low heat for 20 minutes, stirring with a wooden spatula.
3. Then put sugar, add salt, olive oil.
4. After 5 minutes you need to add chopped herbs and garlic squeezed through a press.
5. Keep on fire for about 15 minutes.

This option can be an excellent basis for preparing any dish. It's not always possible to come up with something special, so it will be useful to know how to make sauce from tomato paste. You can optionally add different ingredients to it and stew them together: meat, vegetables (lecho), seafood, pasta. The sauce will add a spicy taste to every dish.

Ingredients:

• water – 1 glass;
• granulated sugar - 3 tbsp. l.;
• tomato paste – 4 tbsp. l.;
• ground cloves, cinnamon - a quarter tsp;
• salt – 1 tsp;
• ground black pepper – 0.5 tsp.

Preparation:

1. The water must be brought to a boil, dissolve the tomato paste in it.
2. Immediately add spices, salt, sugar and mix well.
3. Cook for 5 minutes.
4. Let the sauce cool, you can put it on the table or use it as a base for another dish.

Tomato-sour cream

You can combine stewed tomatoes with different ingredients, which will help achieve a certain taste of the dish. One option is tomato-sour cream sauce; it cooks quickly, so it can be used to diversify lunch (add to broth) or dinner. The gravy goes well with seafood and meat, but is a little less suitable for pasta. Learn the step-by-step recipe.

Ingredients:

• carrots – 1 pc.;
• sour cream – 150 g;
• tomato paste – 2 tbsp. l.;
• onion – 1 head;
• premium wheat flour - 1 tbsp. l.;
• vegetable oil, ground black pepper, paprika, salt - to taste.

Preparation:

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

Delicious dishes

There are many options for dishes with this ingredient, but the sauce has the most active influence on the final result when preparing pizza and pasta. You can have great Italian spaghetti, but without the proper seasoning it will still just be pasta. The taste of the pasta is largely influenced by the sauce; it gives the dish its expressiveness, peculiarity, sharpness and piquancy. The cost of Italian spaghetti is higher compared to other such products, so it is important to make high-quality seasoning.

If the store doesn't have spaghetti, use any other quality pasta. The recipe below will yield about 6 servings of delicious, flavorful pasta. 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 into the pan. Half a tbsp is enough for 3 liters of liquid. l. salt. Immediately add the same amount of vegetable oil.
2. Cook the pasta for about 13 minutes. Be sure to try them before you wash them; they should not be hard.
3. Cut the washed tomatoes into 4 parts.
4. Place them together with garlic (the more there is, the spicier the dish will be) and pepper in a blender. Grind the ingredients and pour them into a saucepan.
5. Add sugar, salt and bring to a boil.
6. Place a few chopped garlic cloves and olive oil in a thick frying pan and heat them.
7. Pour the finished spaghetti into another frying pan or into a saucepan and heat it with the garlic and oil for 3 minutes.
8. Place on serving plates and sprinkle with tomato seasoning.

Another dish in which dressing is very important is meatballs. If you make the gravy incorrectly or don’t use it at all, the meat will turn out very dry and bland. You can add different seasoning options, but the sauce works better than the others. For meat, choose minced pork or beef. For gravy, use tomatoes in their own juice. Below is a recipe for preparing the dish with a photo.

Ingredients:

• breadcrumbs – 50 g;
• minced 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 meatballs. Mix bread crumbs, minced meat, egg and water.
2. Knead the meatballs thoroughly and give them shape.
3. Fry the meat on all sides in vegetable oil and place on a dish.
4. In a frying pan, fry the carrots cut into circles in vegetable oil.
5. Add wine, mashed tomatoes with a fork (along with liquid), lemon juice.
6. Bring the mixture to a boil, add celery, onion and meatballs.
7. Simmer for 20 minutes.

If you are wondering how to make tomato sauce at home, know that every chef has his own secrets that help make the dish tastier. Here are some of them:

1. You can change the taste by adding certain ingredients. For example, mushrooms can make it more appetizing and rich. Try adding white mushrooms, champignons or russula to the recipe. They should be crushed in a blender.
2. If your gravy is too oily, you can strain it through a clean, damp cloth.
3. The prepared mixture must be stored in a sealed container so that a film does not form on the surface.

Video:

Hello dear readers. We continue to prepare different sauces and ketchups from tomatoes for the winter and try different recipes. This time we are preparing a sauce from tomatoes and garlic. This sauce will be a great addition to many dishes. This sauce can be served with meat, pasta, porridge and other dishes. The aromatic and unsurpassed taste of the sauce will appeal to many, I am sure of this, with the exception of those who do not like garlic. This spicy sauce can be prepared not only for once, but also for future use. The recipe for making homemade tomato sauce is very simple. The set of ingredients for the sauce is available, especially in season.

A friend who makes homemade preparations every year shared the sauce recipe with us. They grow tomatoes, so they have a lot of recipes for tomato preparations.

We also tried the tomato sauce and really liked the taste, color and aroma. This year we decided to try new recipes, and before that we cooked most often, the ketchup recipe has been time-tested, but the same thing gets boring.

This sauce can be made thicker or thinner, everything will depend on the cooking time.

The sauce can be served with various dishes, we have already tried marinating chicken wings in tomato sauce, it turned out very tasty. I am happy to share the recipe with you.

Homemade tomato sauce for the winter. Recipe with photo

A very simple and tasty sauce, but most importantly it is natural, no chemicals. The ingredients for the sauce are very simple and affordable.

• 2 kg. red ripe tomatoes
• 6 cloves garlic
• 3 tbsp. spoons of sugar
• 0.5 tsp salt
• 0.5 teaspoon ground black pepper
• 5 pieces. black allspice
• 5 pieces. carnations
• 1 tbsp. spoon of vinegar 9%

My volumes are quite small, since I want to prepare sauces according to different recipes. Therefore, I cook, try, and will cook the recipes I liked most again. And in the future, prepare 2-3 servings.

Tomato and garlic sauce

To prepare the sauce, I used red tomatoes. We were recently making tomato juice and had some leftover tomatoes, so they are all different shapes and sizes, but mostly the cream variety.

I also want to note that the redder the tomatoes, the richer and brighter the sauce. Don't make tomato sauces if you have brown tomatoes, let them ripen.

Tomatoes must be washed under running water. Remove the stems from the tomatoes and cut them into pieces. My tomatoes are juicy and I don’t add additional water.

I put the tomatoes on the fire. Simmer the tomatoes over low heat for about 45 minutes. After boiling, the heat must be reduced.

Meanwhile, I prepared the spices. I used the spices specified in the recipe, although you could add any spices you wanted.

I prepared cloves, allspice, salt, sugar, ground black pepper. I add spices to the tomatoes. You can also add cinnamon to this sauce. For this amount of ingredients, half a teaspoon or a cinnamon stick will be enough.

I simmer for another 20 minutes. Meanwhile, while the tomatoes were boiling, I peeled the garlic and crushed it using a press.

I peeled 1 large head of garlic, which consisted of 6 cloves. I continue to simmer the tomatoes over low heat for another 15 minutes.

Then I set the pan aside to let the sauce cool slightly. I will grind the tomatoes through a fine sieve. I put the tomatoes in a sieve in portions and grind them with a whisk, it’s very convenient for them to do this.

After I rubbed the tomatoes through a sieve, all that was left was tomato puree, the tomato skins and spices remained in the sieve.

I pour the finished sauce into a saucepan (it is advisable to use a thick-bottomed container) and put it on the fire; after boiling, reduce the heat to low.

To homemade tomato sauce for the winter I add a tablespoon of 9% vinegar and carcass 15 - 20 minutes. You can replace regular vinegar with apple cider vinegar. If using apple cider vinegar, add a few tablespoons. We have 5% apple, that’s why I say we need more.

I evaporated the water from the sauce quite well, so my sauce was reduced. From this amount of ingredients I got 700 ml. sauce. But it turned out to be thick, of course not as thick as the ketchup turned out to be a very thick puree.

If you want to make more tomato sauce for the winter, you can make it by increasing the amount of ingredients by 3-4 times. Depending on how much sauce you need.

A big advantage of homemade preparations is the naturalness of the products; you are absolutely sure that you are consuming natural products, prepared with your own hands. You know exactly the ingredients included in the sauce or homemade ketchup.

The sauce turned out very tasty, piquant, with an aftertaste of cloves and garlic. The consistency of the sauce is very homogeneous, there are no pieces or spices, with the exception of ground black pepper. If you like the sauce spicier, add 1/3 - 1/2 part hot red pepper or half a teaspoon of ground red pepper.

I did not add any other spices other than those indicated in the recipe, taking into account the fact that children will eat the sauce. By the way, the taste of the sauce was not spicy at all.

But you shouldn’t add more garlic; if you want to make the sauce spicier, it’s better to add red pepper.

Now is the tomato season, tomatoes are ripening en masse, many people are thinking about what to cook with them. I want to try new and original recipes. I suggest you try the tomato and garlic sauce. Cook with pleasure.

And if you have some secret ingredient that you use in making ketchups or tomato sauces, then share it in the comments. We will be very grateful to you.

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

Sweet 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.

Heat vegetable oil in a saucepan. First fry the onion for 3-4 minutes. Then add the garlic and fry everything together for another 1 minute.

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.