How to make gravy from ketchup. Tomato sauces

Tomato sauces are a universal addition and an integral part of various dishes. Tomato sauces go well with numerous foods and add new flavors to them. Buying ready-made sauce is not difficult, but only homemade tomato sauce can delight you with its excellent taste.

Homemade tomato sauces are, without any doubt, much tastier and healthier. Another advantage of making your own tomato sauces is that you can adjust their taste and aroma to suit your taste preferences. For example, some people like to make sauce with a lot of hot peppers, others prefer to use more sugar, and some people cannot imagine tomato sauce without adding garlic, which gives the sauce a unique flavor. Whatever you choose, making the sauce at home will allow you to create a unique product with individual taste.

Tomato sauce is low in calories (42 calories per 100 grams) and contains a ton of vitamins and nutrients, including vitamin C, B vitamins, potassium, sodium and fiber. In addition, it stimulates appetite and improves digestion. Tomato sauce is also very rich in the antioxidant lycopene, which protects body cells from free radicals and helps prevent cardiovascular diseases.

Making tomato sauces at home is very easy if you follow certain rules and tips. In the end, you will end up with an excellent addition to various dishes, which, if necessary, can be frozen or preserved for future use for a long time. Tomato sauce is ideal as an ingredient for preparing pasta, pizza, stews, lasagna, meatballs, meatballs, baked eggplants, kebabs and fish dishes.

Tomato sauces usually come in several variations - classic tomato sauce, tomato sauce for pasta, tomato sauce for kebab, tomato barbecue sauce, tomato sauce for meat, etc. If we talk about specific types, then, first of all, it is worth highlighting the most popular Italian tomato sauces Marinara and Arrabiata, Mexican Salsa sauce and Georgian tomato sauce Satsebeli. One of the most popular tomato sauces is ketchup. The main difference between tomato sauces and ketchup is that ketchup is a condiment, while tomato sauces are typically an essential ingredient in cooking recipes.

There are several ways to make delicious tomato sauce. The easiest way is to use tomato paste and dilute it with water. Tomato paste-based sauce is an excellent addition to food, especially for pizza, meat and fish dishes. The ingredients needed to prepare it are usually readily available in the refrigerator, and the preparation process is very simple. The most common way to make tomato sauce is to simmer peeled, chopped tomatoes until they reach the desired consistency. The volume of the original mass of tomatoes should be reduced by almost half. Generally, cooks prefer to choose meaty, flavorful tomatoes when making sauces, as juicy tomatoes tend to make the sauce watery. Although tomatoes are the key ingredient in tomato sauces, other vegetables such as onions, carrots or zucchini can be added. An excellent addition to tomato sauce can be spicy herbs, such as parsley, dill or basil.

So, if you are properly inspired, and you have no doubt that tomato sauces can be easily and quickly prepared yourself, we invite you to familiarize yourself with our selection of recipes.

Classic tomato sauce

Ingredients:
6 kg ripe tomatoes,
1/4-1/2 cup lemon juice or red wine vinegar,
2 teaspoons salt.

Preparation:
Boil a pot of water and prepare a large container of ice water. Make a cross-shaped cut with a knife at the bottom of each tomato. Place a few tomatoes in boiling water. Wait 45 to 60 minutes until the skin begins to crack, remove the tomatoes with a slotted spoon and plunge into ice water to cool. Repeat with remaining tomatoes. Using your hands or using a knife, peel the tomatoes. Grind the tomatoes in a food processor or chop by hand. Grinding in a food processor will result in a smoother sauce.
Bring the tomato mixture to a boil in a saucepan over medium heat. Cook for 30 to 90 minutes, stirring occasionally, until the sauce has a taste and consistency to your liking. Once cooking is complete, add lemon juice (or vinegar) and salt. A quarter cup of lemon juice or vinegar is enough to provide a safe level of acidity for canning. You can freeze tomato sauce and store it for 3 months, or put it in sterilized jars and store it for about a year.

Marinara sauce

Ingredients:
800-900 g tomatoes,
60 ml vegetable or olive oil,
3 cloves of garlic,
1/2 large onion
1 medium carrot
3 bay leaves,
20 fresh basil leaves,
salt and ground black pepper.

Preparation:
Remove the skins from the tomatoes by scalding them with boiling water. Heat oil in a large saucepan over medium heat. Add finely chopped onion and chopped garlic. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add grated carrots and a pinch of salt. Cook for another 3 to 5 minutes, stirring occasionally, until softened.
Add chopped tomatoes and bay leaf. Stir and bring to a boil. Reduce temperature and cook, stirring, for 20-30 minutes. Season to taste with salt and pepper. If the sauce is too sour, try adding a little sugar to balance the flavor.
Remove the bay leaf from the sauce and mix with finely chopped basil. The sauce can be stored in the refrigerator for about a week, and up to 6 months when frozen.

Tomato sauce with chili, ginger and garlic

Ingredients:
800 g tomatoes,
2 onions,
1 red chili pepper,
fresh ginger root (about the size of half a finger)
3 cloves of garlic,
100 g sugar,
vegetable oil,
salt and ground black pepper.

Preparation:
Scald the tomatoes with boiling water, after making a cross-shaped cut on them with a knife, remove the skin, and then cut into cubes. Heat vegetable oil in a frying pan, add chopped onion and chopped garlic. Fry for 2-3 minutes. Add chopped tomatoes, crushed chilli, finely chopped or grated ginger and sugar, as well as salt and black pepper to taste. Cook over low heat, partially covered, for 30-40 minutes, stirring occasionally. Adjust the cooking time - if the sauce thickens too quickly, the cooking time should be reduced. Cool the finished sauce and puree using a blender or food processor. If the sauce is very thick, add a little boiled water to it.

Ingredients:
200 g tomato paste,
200 ml warm water,
1 clove of garlic,
2 tablespoons honey,
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram,
1/4 teaspoon dried basil,
1/4 teaspoon ground black pepper,
1/8 teaspoon chili pepper,
salt to taste.

Preparation:
In a small bowl, mix tomato paste, water, pressed garlic, honey, oregano, marjoram, basil, ground black pepper, chili pepper and salt. Let the sauce sit for 30 minutes to allow all the flavors to meld.

Ingredients:
1 pack of tomato ketchup (about 250 g),
1 small onion
2 cloves of garlic,
1 tablespoon dried basil,
paprika,
parsley, dill and cilantro.

Preparation:
In a bowl, mix ketchup, finely chopped onion, chopped or pressed garlic, chopped herbs and spices. Let sit for at least 15 minutes before serving.

Tomato sauces can make almost any dish appetizing and attractive, and their bright red color perfectly lifts your mood. Make sure of this by including homemade tomato sauce in your diet.

Bon appetit!

Useful tips

Sauces add aroma and unique taste to any dish. Of course, the most popular sauces are mayonnaise and ketchup. But do not forget that by buying these sauces, you harm not only your figure, but also your health.

Today we will tell you about 7 wonderful sauces that anyone can prepare, which are definitely better than ketchup and mayonnaise and which will give any of your dishes a great taste.

Delicious sauces

So, let's begin.

Dill sauce

This sauce is suitable for salads, vegetable or meat dishes.

Components:

20 g dill

100 ml olive oil

6 cloves garlic

0.5 teaspoon lemon zest

Salt to taste

Preparation:

Chop the dill very finely and remove the zest from the lemon. Mix all ingredients in a blender and store the sauce in an airtight jar.

Greek tzatziki sauce

This sauce occupies a leading position among cold sauces in Greek cuisine. It is incredibly juicy, tender and aromatic.

Components:

1 cucumber

125 ml plain yoghurt

2 cloves garlic

20 g parsley

1 tbsp. lemon juice

1 tbsp. olive oil

Preparation:

Chop the parsley very finely and chop the garlic. Grate the cucumber on a fine grater and get rid of the juice. Mix all ingredients well.

Delicious sauce recipes

Spanish salsa

This sauce is perfect for pasta and pasta. You can add various kinds of spices to it, which will make the taste even more noble. For example, one option is salsa with cumin and paprika.

Components:

20 g dill

20 g green onions

1-2 cloves of garlic

15 cherry tomatoes

1 tbsp. tomato paste

1 tsp balsamic vinegar

1 tbsp. olive oil

Salt and pepper

Preparation:

Wash the tomatoes, dill and onions well. Grind the vegetables and herbs in a blender with the addition of garlic. Add vinegar, tomato paste and olive oil one by one to the resulting mass. Add salt and pepper to taste.

Garlic dressing

This sauce is perfect for dressing your favorite vegetable salad.

Components:

1-2 cloves of garlic

2 tbsp. balsamic vinegar

3 tbsp. olive oil

Salt and pepper

Preparation:

Chop the garlic, add balsamic vinegar and olive oil. Mix very well, add salt and pepper to taste.

How to make a delicious sauce

Asian sweet and sour sauce

This sauce is a true find of Asian cuisine and will add incredible flavor to your meat dish.

Components:

2 tbsp. vinegar

4 tbsp. soda

1 tbsp. tomato paste

3 tbsp orange juice

1 tsp corn flour

2 tbsp. Sahara

1 tbsp. soy sauce

Preparation:

Mix corn flour with boiled water. In a separate saucepan, combine orange juice, sugar, soy sauce and orange juice. Place on the fire and add cornmeal diluted in water, bring to a boil. Serve the sauce hot.

Italian pesto sauce

Traditionally, Italian pesto is made with basil, but it can also be made with dill or parsley.

Components:

50 g parmesan

60 g basil

2 cloves garlic

100 ml olive oil

3 heaping tablespoons pine nuts

Today there are thousands of recipes for various sauces; they can be prepared by a housewife in an ordinary home kitchen. There are simple recipes and multi-component, complex ones. A very simple and easy to prepare sauce made from mayonnaise and ketchup. To prepare a delicious product you will need a minimum number of ingredients and literally a few minutes of your time. You will like the taste of this sauce, and you can use the product for various dishes. Also using different types of main ingredients, the housewife varies the taste of the sauce.

Any sauce for dishes will give them a unique aroma and taste. And today the most popular are ketchup with mayonnaise. After all, products can be bought in any store or supermarket, and the variety of manufacturers and types will satisfy the taste of every consumer. Therefore, preparing sauce with ketchup and mayonnaise is easy.

What is the name of the sauce made from ketchup and mayonnaise?

Ketchup and mayonnaise sauce

Mayonnaise is a popular product, loved and used in almost every family. You can prepare other equally tasty sauces, and the basis for such a product is mayonnaise and ketchup. An interesting and easy-to-prepare dish is called garlic sauce made from ketchup and mayonnaise.

How to make sauce from ketchup and mayonnaise?

Ketchup sauces turn out really tasty, and the time required is minimal. Just a few minutes, and the hostess receives an excellent addition to her dishes. And the ingredients used for the sauce can almost always be found in the kitchen. The main thing here is to monitor the amount of garlic for the sauce so as not to overdo it. Add garlic based on your taste, because some people like it not too spicy, while others need more ground pepper and garlic. This sauce can be used for almost any dish - vegetable or meat. Yes, you can also use sauce for barbecue.

Ingredients and how to cook?

Ketchup and mayonnaise sauce

Making the sauce is very easy. For a delicious dish, you don’t need to look for expensive ingredients - they are available at hand. So, to prepare a delicious garlic sauce, you need to take:

mayonnaise – 30 g;
ketchup – 30 g;
garlic – 2-3 cloves (less or more can be used, take it to your taste);
salt and ground black pepper - to taste.

Step-by-step preparation

A very simple recipe for making sauce that does not require heat treatment of the food. So even a child who has successfully completed the task can try his hand at cooking. Now let's start cooking.

You need to prepare the components. Take any mayonnaise and ketchup. You can use tomato paste.
In a bowl, mix mayonnaise with ketchup and garlic pressed through a press. Taste, if there is not enough salt or spiciness for your taste, add these ingredients.
The sauce is ready – very tasty and interesting. Remember, if the dish is left for a long time, it may lose its taste and become crusty.

What is served with ketchup and mayonnaise sauce?

A sauce prepared on the basis of mayonnaise and ketchup is suitable for almost any product - pasta and vegetables, meat and poultry, as well as kebabs.

Ketchup and mayonnaise pasta sauce

Pasta sauce

Many people cannot imagine dinner without pasta; ketchup sauce is an excellent addition to the dish. The product is simple, but very tasty if prepared correctly. But a sauce specially made for pasta with the addition of ketchup and mayonnaise will really make the dish more aromatic and tasty. For pasta, you can use the recipe written above.

But also, if you have extra time to bother, you can make a more complex sauce based on ketchup and mayonnaise.

Take the components in the following proportions:

carrots – 1 pc.;
onions – 2 pcs.;
dill - a small bunch;
flour (preferably soybean, but regular flour is also possible) – 3 tbsp. l.;
ketchup – 2 tbsp. l.;
mayonnaise – 1 tbsp. l.;
spices and salt - to taste.

Prepare vegetables, peel and wash. Chop the onion, dill, grate the carrots. Pour a little vegetable oil into a preheated frying pan; when it gets hot, add the onion and fry for 5 minutes over high heat.

Next, turn the heat to medium and add the carrots, fry for another 5 minutes, stirring constantly so that the vegetables do not burn. When the vegetables are ready, add ketchup and stir thoroughly. Add mayonnaise, add flour - stir so that there are no lumps. And immediately pour in a few tablespoons of hot boiled water (about 4 tablespoons). If you see that the sauce is too thick, you can add a little more water.

Now add spices and salt to taste - make the sauce with mayonnaise and ketchup interesting in taste. If you want the sauce to be spicy, you can add dried garlic and ground black pepper to taste when preparing the sauce. Stir the dish again, and as soon as it starts to boil, remove the finished sauce from the heat.

This gravy will make the ketchup sauce very tasty and will suit not only regular pasta, but also pasta.

Kebab sauce made from ketchup and mayonnaise

Barbecue sauce

What is your favorite dish? A shish kebab that no trip to nature would be complete without. For barbecue, you can use the basic recipe, where mayonnaise is mixed with ketchup with the addition of lemon or pomegranate juice; the preparation of the sauce is the same as in the main recipe. Juice should be taken in the amount of 2 tbsp. l.

Chicken version made from mayonnaise and ketchup

Chicken sauce

Do you want to make an interesting sauce that gives the chicken a special taste? To prepare the sauce, take the following ingredients:

garlic – 1 large or 2 small heads;
basil – can be fresh or dried;
ketchup – 100 g;
mayonnaise – 2 tbsp. l.;
dill - a bunch;
spices and salt - to taste.

Peel the garlic and cut into thin slices, wash the dill and chop for the sauce. Place garlic, dill and basil in a deep heat-resistant bowl, sprinkle salt and seasonings on top (ground black and red pepper, oregano, etc.). Mix the ingredients into the “dry” mixture. Add ketchup and mayonnaise, mix thoroughly. You can add 20 g of olive or sunflower oil and mix again. Let the dish sit for about 20 minutes and place it in a saucer or gravy boat. Our delicious and aromatic sauce is ready.

Conclusion

As you can see, there are many recipes for ketchup and mayonnaise sauces that will decorate your dish, even if it is very simple and does not require much time. And although products such as ketchup with mayonnaise are not healthy, they are very tasty. Therefore, it’s worth experimenting, perhaps you’ll end up with something completely unique and interesting. Use the recipes given in the article and you will see how your dishes will sparkle with new and interesting flavors and aromas!

Our usual diet includes a fairly wide variety of sauces, which we prefer to purchase ready-made in the store. The most popular of them is tomato ketchup. On supermarket shelves you can find several types of this dressing - with vegetable additives and spices, with varying degrees of spiciness. However, to diversify the taste of your everyday dressing, you can make a simple and very tasty sauce from ketchup with the addition of garlic and mayonnaise. Many housewives know a simple recipe that does not require any complex steps or heat treatment, so it can be prepared even on weekdays.

Nutritious, very tasty and bright gravy will appeal to all household members and will be a great addition to a family dinner. You can serve almost any dish or snack with it, spending very little time.

You will need:

Tomato ketchup – 250 ml
Mayonnaise – 200 ml
Garlic – 3 cloves
Parsley, fresh – 1 medium bunch
Dill, fresh – 1 medium bunch
Lemon juice – 1 tablespoon
Ground black pepper - to taste
Salt - to taste

Number of servings – 5

Cooking time – 15 minutes

Easy refilling

The choice of ketchup depends on individual preferences, but the best option is considered to be classic tomato dressing. Its difference lies in the absence of additional additives from vegetables or spices, so the taste of the sauce will be richer and deeper. You shouldn’t skimp on ketchup by choosing the cheapest brand: although all manufacturers add preservatives to their products, you can expect a less rich “bouquet” from high-quality ketchup, and its taste is much more pleasant. Mayonnaise for dressing can be purchased at the store, or you can prepare it yourself from eggs, mustard and vegetable oil. The second cooking option turns out to be more complex and, naturally, takes much longer.

As for greens, you can add as much as you want. Aromatic herbs combined with classic dressings create a wonderful composition. In addition to parsley and dill, you can use fresh cilantro, basil, celery or rosemary. Salt is added to the finished sauce solely to taste, since for many people the saltiness provided by mayonnaise and ketchup is enough.

Fresh herbs should be rinsed in cold water and dried with a towel. After this, the stems of parsley and dill are removed, and the leaves are chopped very finely. If necessary, you can use a food processor - this will grind the herbs much better. The garlic is peeled and passed through a garlic press. Place all the ingredients together in a deep bowl and pour in lemon juice.
Pour tomato ketchup into another bowl, followed by mayonnaise. Both sauces need to be mixed well using a whisk or even a mixer. When the mixture acquires a uniform, pleasant shade, it can be seasoned with ground black pepper and salt to taste.
The preparation is completed by mixing the two parts. Place the mixture with ketchup and mayonnaise in a bowl with garlic and herbs soaked in lemon juice. Now the gravy is thoroughly stirred until completely homogeneous and all ingredients are evenly distributed. The dressing is covered with a lid or film and placed in the refrigerator for 20 minutes.

Innings

The finished sauce can be stored in the refrigerator for 2-3 days, so there is no need to prepare large quantities. After all, it’s so easy to prepare that, if necessary, to get a refill, you can take a few minutes off your meal and make a new batch of sauce. It can be served with a variety of dishes, so it opens up many possibilities for the hostess:

A very good dish for this sauce are dumplings or manti. These aromatic and satisfying products made from minced meat and dough, flavored with a delicious dressing, will delight everyone who tries them.
A variety of fish dishes served with tomato dressing also turn out well. The combination of fish fillet in batter or small fish fried in flour with ketchup sauce will be especially tasty. The gravy can also be used for baking fish in the oven - it will turn out very tasty.
Appetizers and snacks - chips, nuggets, French fries, nachos or cheese sticks - will delight guests and household members even more if they are seasoned with this sauce.

In fact, there is more than one option for serving the sauce, but its advantage is that it is truly universal, which means that the hostess herself can happily come up with new combinations of dishes and snacks. An easy, simple recipe will always come in handy for a quick dinner, an unexpected visit from guests, or just a light snack.

Bon appetit!

In contact with

You will need:

Tomato ketchup – 250 ml
Mayonnaise – 200 ml
Garlic – 3 cloves
Parsley, fresh – 1 medium bunch
Dill, fresh – 1 medium bunch
Lemon juice – 1 tablespoon
Ground black pepper - to taste
Salt - to taste

Number of servings – 5

Cooking time – 15 minutes

Easy refilling

Fresh herbs should be rinsed in cold water and dried with a towel. After this, the stems of parsley and dill are removed, and the leaves are chopped very finely. If necessary, you can use a food processor - this will grind the herbs much better. The garlic is peeled and passed through a garlic press. Place all the ingredients together in a deep bowl and pour in lemon juice.
Pour tomato ketchup into another bowl, followed by mayonnaise. Both sauces need to be mixed well using a whisk or even a mixer. When the mixture acquires a uniform, pleasant shade, it can be seasoned with ground black pepper and salt to taste.
The preparation is completed by mixing the two parts. Place the mixture with ketchup and mayonnaise in a bowl with garlic and herbs soaked in lemon juice. Now the gravy is thoroughly stirred until completely homogeneous and all ingredients are evenly distributed. The dressing is covered with a lid or film and placed in the refrigerator for 20 minutes.

Innings

A very good dish for this sauce are dumplings or manti. These aromatic and satisfying products made from minced meat and dough, flavored with a delicious dressing, will delight everyone who tries them.
A variety of fish dishes served with tomato dressing also turn out well. The combination of fish fillet in batter or small fish fried in flour with ketchup sauce will be especially tasty. The gravy can also be used for baking fish in the oven - it will turn out very tasty.
Appetizers and snacks - chips, nuggets, French fries, nachos or cheese sticks - will delight guests and household members even more if they are seasoned with this sauce.

Bon appetit!

In contact with

Classmates

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Tomato sauces – Tomato sauce recipes. Sauces. How to make tomato sauce

So, if you are properly inspired, and you have no doubt that tomato sauces can be easily and quickly prepared yourself, we invite you to familiarize yourself with our selection of recipes.

Classic tomato sauce

Ingredients:

6 kg ripe tomatoes,

1/4-1/2 cup lemon juice or red wine vinegar,

2 teaspoons salt.

Preparation:

Boil a pot of water and prepare a large container of ice water. Make a cross-shaped cut with a knife at the bottom of each tomato. Place a few tomatoes in boiling water. Wait 45 to 60 minutes until the skin begins to crack, remove the tomatoes with a slotted spoon and plunge into ice water to cool. Repeat with remaining tomatoes. Using your hands or using a knife, peel the tomatoes. Grind the tomatoes in a food processor or chop by hand. Grinding in a food processor will result in a smoother sauce.

Bring the tomato mixture to a boil in a saucepan over medium heat. Cook for 30 to 90 minutes, stirring occasionally, until the sauce has a taste and consistency to your liking. Once cooking is complete, add lemon juice (or vinegar) and salt. A quarter cup of lemon juice or vinegar is enough to provide a safe level of acidity for canning. You can freeze tomato sauce and store it for 3 months, or put it in sterilized jars and store it for about a year.

Marinara sauce

Ingredients:

800-900 g tomatoes,

60 ml vegetable or olive oil,

3 cloves of garlic,

1/2 large onion

1 medium carrot

3 bay leaves,

20 fresh basil leaves,

Salt and ground black pepper.

Preparation:

Remove the skins from the tomatoes by scalding them with boiling water. Heat oil in a large saucepan over medium heat. Add finely chopped onion and chopped garlic. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add grated carrots and a pinch of salt. Cook for another 3 to 5 minutes, stirring occasionally, until softened.

Add chopped tomatoes and bay leaf. Stir and bring to a boil. Reduce temperature and cook, stirring, for 20-30 minutes. Season to taste with salt and pepper. If the sauce is too sour, try adding a little sugar to balance the flavor.

Remove the bay leaf from the sauce and mix with finely chopped basil. The sauce can be stored in the refrigerator for about a week, and up to 6 months when frozen.

Tomato sauce with chili, ginger and garlic

Ingredients:

800 g tomatoes,

2 onions,

1 red chili pepper,

Fresh ginger root (half the size of a finger)

3 cloves of garlic,

100 g sugar,

Vegetable oil,

Salt and ground black pepper.

Preparation:
Scald the tomatoes with boiling water, after making a cross-shaped cut on them with a knife, remove the skin, and then cut into cubes. Heat vegetable oil in a frying pan, add chopped onion and chopped garlic. Fry for 2-3 minutes. Add chopped tomatoes, crushed chilli, finely chopped or grated ginger and sugar, as well as salt and black pepper to taste. Cook over low heat, partially covered, for 30-40 minutes, stirring occasionally. Adjust the cooking time - if the sauce thickens too quickly, reduce the cooking time. Cool the finished sauce and puree using a blender or food processor. If the sauce is very thick, add a little boiled water to it.

Tomato paste sauce

Ingredients:

200 g tomato paste,

200 ml warm water,

1 clove of garlic,

2 tablespoons honey,

1/4 teaspoon dried oregano

1/4 teaspoon dried marjoram,

1/4 teaspoon dried basil,

1/4 teaspoon ground black pepper,

1/8 teaspoon chili pepper,

Salt to taste.

Preparation:

In a small bowl, mix tomato paste, water, pressed garlic, honey, oregano, marjoram, basil, ground black pepper, chili pepper and salt. Let the sauce sit for 30 minutes to allow all the flavors to meld.

Tomato ketchup sauce

Ingredients:

1 pack of tomato ketchup (about 250 g),

1 small onion

2 cloves of garlic,

1 tablespoon dried basil,

Paprika,

Parsley, dill and cilantro.

Preparation:

In a bowl, mix ketchup, finely chopped onion, chopped or pressed garlic, chopped herbs and spices. Let sit for at least 15 minutes before serving.

Tomato sauces can make almost any dish appetizing and attractive, and their bright red color perfectly lifts your mood. Make sure of this by including homemade tomato sauce in your diet.

Bon appetit!

Svetlana Popova

kedem.ru

7 sauces that beat mayonnaise and ketchup

I really love adding sauces to dishes; without them it is impossible to experience the full palette of flavors of the prepared food.

The most common sauces today are mayonnaise and ketchup. But what if you get tired of them?

In addition, ketchup has long been on the list of harmful products, and eating mayonnaise in hot summer conditions is not recommended in order to avoid food poisoning.

Sauce recipe

The best way out of this situation is to prepare your own homemade and very tasty sauce. Editorial “So Simple!” I have prepared for you 7 delicious recipes for sauces without mayonnaise and ketchup. Add variety to your diet!

Spanish salsa

INGREDIENTS

15 cherry tomatoes
1 tooth garlic
20 g green onions
20 g dill
1 tsp. balsamic vinegar
1 tbsp. l. tomato paste
1 tbsp. l. olive oil
salt to taste
pepper to taste

COOKING

Wash the tomatoes, green onions and dill.
Place tomatoes, garlic, onions, dill in a blender bowl and grind all ingredients to a paste.
Then add vinegar, tomato paste and olive oil to the mixture.
Season the sauce carefully with salt and pepper, then pour it into the gravy boat.

Salsa is a traditional sauce in Spanish cuisine. It is similar to the Spanish gazpacho soup, to which you just add water and cucumbers.

Salad dressing

INGREDIENTS

3 tbsp. l. olive oil
2 tbsp. l. balsamic vinegar
1 tooth garlic
salt to taste
pepper to taste

COOKING

Chop a clove of garlic.
Pour olive oil, vinegar and chopped garlic into a small bowl. Then mix everything.
Add salt and pepper to the sauce to taste. After this, cover the container with a lid and shake well.

This sauce will be a great addition to your favorite vegetable salad.

Dill sauce

INGREDIENTS

20 g dill
6 teeth garlic
1 lemon
1/2 tsp. lemon zest
100 ml olive oil
salt to taste

COOKING

Finely chop the dill. Remove the zest from the lemon and squeeze the juice from the pulp.
Place all ingredients in a blender and bring them to a paste.
Place the finished sauce into a jar.

An interesting taste can be achieved by adding this sauce to meat, fish or vegetable salads with fresh cucumber.

Tzatziki sauce

INGREDIENTS

2 teeth garlic
1 cucumber
125 ml yogurt
1 tbsp. l. olive oil
1 tbsp. l. lemon juice
20 g parsley

COOKING

Chop the garlic. Peel and grate the cucumber, and then squeeze out the juice.
Finely chop the greens.
Mix all ingredients thoroughly in a small bowl.

In Greece, more than one feast is complete without tzatziki sauce. Once you try this sauce, you will definitely fall in love with it!

Sweet and sour sauce

INGREDIENTS

4 tbsp. l. water
1 tsp. corn flour
2 tbsp. l. Sahara
2 tbsp. l. vinegar
1 tbsp. l. tomato paste
1 tbsp. l. soy sauce
3 tbsp. l. orange juice

COOKING

In a small container, dilute corn flour with boiled water.
In a metal saucepan, combine sugar, vinegar, tomato paste, soy sauce and orange juice.
Pour the cornmeal mixture into the pan and place on the heat. After boiling, remove the sauce from the stove.
The sauce is served hot.

This sauce will enliven the bland taste of boiled meat or be a good addition to fried meat.

Pesto

INGREDIENTS

60 g basil
2 teeth garlic
50 g parmesan
3 tbsp. l. pine nuts
100 ml olive oil
salt to taste

COOKING

Wash and dry the basil. Coarsely chop the peeled garlic cloves.
Grate Parmesan cheese on a fine grater.
Place all the ingredients in a blender bowl: garlic, basil (whole sprigs), Parmesan, pine nuts, a third of olive oil and a pinch of salt.
Whisk the pesto, gradually adding the remaining olive oil to achieve the desired consistency.
Please note: the finished pesto sauce must be homogeneous!

In Italy, pesto sauce is served with spaghetti, stuffed dumplings, and fettuccine. It is often brushed onto pork chops, chicken or fish before baking, and is also added to various seafood salads.

Cheese sauce

INGREDIENTS

200 g processed cheese
10 ml vegetable oil
200 ml cream
3 tbsp. l. pine nuts
50 g hard cheese
favorite seasonings to taste

COOKING

Grate hard cheese.
In a small saucepan, mix cream cheese, vegetable oil and cream. Cook this mixture over low heat until it boils.
Reduce heat and add hard cheese and your favorite seasonings to the sauce. Boil for another 3 minutes and turn off.

Delicate gravy with cheese is one of the most popular additions to various dishes. It helps add new savory notes to food.

Choose the sauce depending on what you are going to eat. For example, for dishes with an insufficiently pronounced taste, a sauce that is spicy in taste is suitable, for boiled meat it is better to choose a sweet and sour one, and for dishes made from tender lean meat, prepare a rich sauce with a strong aroma.

These sauces will improve the taste of any dish and allow the taster to truly enjoy the meal. Bon appetit!

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Sauces and marinades with ketchup, 28 step-by-step recipes with photos on the “Food” website

Bulb onions

2 cloves

Ginger root

Soy sauce

2 tablespoons

Vegetable oil

2 tablespoons

Rice vinegar

1 tablespoon

Dry sherry

2 tablespoons

3 tablespoons

Brown sugar

2 tablespoons

Orange juice

1 tablespoon

Dry nori seaweed

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Homemade tomato paste sauces are better than ketchups and tastier! Tomato paste sauce - a universal dressing for any dish

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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

7 carnation umbrellas;

Four spoons of tomato puree;

200 ml of drinking water;

Two spoons of sugar;

Ten peppercorns;

Paprika ground into powder - 1/3 tsp.

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

Drinking bottled water – 120 ml;

A quarter spoon of ground paprika;

150 gr. tomato puree;

A quarter teaspoon of dried minced garlic;

Half a spoon of dry ground basil.

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)

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;

A tablespoon of Worcestershire sauce.

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

Head of bitter onion;

Small bay leaf;

Ground hot and black pepper;

Sugar and evaporated salt;

Butter, high-percentage oil – 30 gr.;

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

Oregano, ground basil - half a spoon;

Homemade butter, butter – 25 g;

Drinking water - half a glass;

Black pepper, salt and sugar;

Half a spoon of khmeli-suneli.

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

High-quality tomato paste – 70 gr.;

30 grams of starch;

A teaspoon of sugar;

A teaspoon of ground basil;

Parsley – 5 sprigs.

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)

Fresh minced pork and beef – 300 gr.;

Two medium onions;

250 gr. tomato paste;

Refined oil, highly refined.

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.

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12 sauce recipes for those who are tired of mayonnaise and ketchup

If you are against using mayonnaise or ketchup to season dishes, then save these 12 sauce recipes. You'll love them!

1. Caesar salad dressing

Whisk 1 tsp. mustard with 1 egg yolk and 1 tsp. salt. Gently pour in 150 ml of olive oil drop by drop, whisk until it reaches the consistency of mayonnaise. Add 1 tbsp. lemon juice, 1 tsp. ground pepper, 2 cloves of crushed garlic, 50 g of grated Parmesan and whisk everything.

2. Sweet and sour sauce for Chinese dishes

Mix 1.5 tbsp. sugar, 2 tbsp. vinegar, 1 tbsp. tomato puree and soy sauce, 3 tbsp. orange juice. Separately mix 1 tsp. corn flour with 4 tbsp. water and add to the mixture. Place the resulting sauce on the fire and bring to a boil, stirring constantly. Serve hot.

3. Bechamel sauce

Heat 2 cups milk in a saucepan (do not bring to a boil). Melt 3 tbsp over medium heat. butter. Add 2 tbsp. flour and mix well. Gently pour in the milk, stirring constantly to prevent lumps from forming. Bring the sauce to a boil and heat for another 1-2 minutes until thickened. Season with salt and add small pieces of butter to the sauce.

4. Italian dressing for light salads

Mix 2.5 tbsp in a jar. olive oil, 1.5 tbsp. balsamic vinegar, half a clove of crushed garlic, 1/4 tsp. salt and black pepper. Close the lid and shake well.

5. Greek tzatziki sauce (tzatziki)

Mix 125 ml of natural yogurt, 2 cloves of chopped garlic, 1 peeled grated cucumber (before placing the cucumber, carefully squeeze out all the pulp), 1 tbsp. olive oil and lemon juice, finely chopped parsley, dill and salt to taste.

6. Pesto sauce

Mix 50 g of basil, 2 cloves of chopped garlic, 50 g of Parmesan, 3 tbsp in a blender. pine nuts, 100 ml olive oil and salt.

7. BBQ sauce for grilled dishes

Melt 50 g of butter over medium heat, add 1 cup of finely chopped onion, sauté for 4-5 minutes. Add 200 ml of ketchup, 0.3 cups of water, 50 g of honey, 2 tbsp. lemon juice, 1\4 tsp. ground pepper. Bring the mixture to a boil and cook for 10 minutes, uncovered.

8. Creamy cheese sauce is the perfect complement to pasta and potatoes.

In a saucepan, mix 200 g of chopped processed cheese, 10 ml of vegetable oil, 200 ml of cream. Cook over medium heat until boiling, stirring occasionally. After boiling, reduce heat and add seasonings to taste: basil and black pepper. Stirring constantly, add 50 g of grated fresh cheese. Continue stirring until the sauce is smooth.

9. Tomato sauce from Italy is the best seasoning for pasta and pizza

Heat 2 tbsp. olive oil in a large saucepan, add 1 head of finely chopped onion, 3 cloves of crushed garlic. Cook for 7-8 minutes. Add 1 tbsp. oregano, 800 g chopped canned tomatoes, 2 tbsp. tomato paste, 1 tbsp. Sahara. Simmer for 20 minutes until the sauce thickens. After this, add 4 fresh tomatoes, previously peeled and seeded. Season the finished sauce with salt and pepper.

10. Milk sauce for vegetarian dishes

Melt 1 tbsp. oil in a frying pan, add 1 tbsp. flour. Gradually pour in 1.5 cups of milk. Cook for 10 minutes, after cooking add salt to taste.

11. Salsa sauce - fill your dishes with Spanish passion!

Grind 15 cherry tomatoes, 1 clove of garlic, 1 bunch of dill and 1 green onion in a blender. Add 1 tsp. balsamic vinegar, 1 tbsp. tomato paste and olive oil. Season with salt and pepper to taste.

12. Sweet sauce for ice cream

Finely chop 300 g mango pulp. Mix 200 g of chopped mango pulp, 90 ml of water, 2 tbsp each in a blender. sugar and honey until pureed. Transfer to a plate and stir in 100g of the remaining mango pulp and 30g of finely chopped mint.

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