But there are many other interesting sauces that go well with meat dishes. They do not have to be bought in the store, but you can easily cook at home and even preserve them in jars. So today I want to introduce you to a very tasty meat sauce for the winter.

It is based on fresh tomatoes, which are combined with onions, garlic, lots of herbs, and spices. It turns out really very tasty, and besides, it’s also beautiful, so you can serve such a sauce even on a festive table: everyone will certainly appreciate it!

A big plus is that preparing this sauce for meat for the winter from vegetables and herbs is quite simple and relatively short, even not very experienced hostesses can handle it. If you don’t believe me, then see for yourself by looking at my recipe - it describes in great detail and step by step how to prepare meat sauce for the winter from vegetables and herbs.

Ingredients:

• 2.5 kg tomato;
• 700 g of onions;
• 3 heads of garlic;
• 1 bunch of dill, parsley, basil and cilantro;
• 1.5 tablespoons of salt - without top (or to taste);
• 150 g of sugar;
• 4 tablespoons of 9% vinegar;
• 20 g black ground pepper.

*The weight of prepared vegetables is indicated. From this amount of ingredients, approximately 1.5 liters of sauce is obtained.

How to prepare meat sauce for the winter from vegetables and herbs:

Tomatoes for the sauce are selected ripe, red, better - fleshy varieties. Tomatoes can be soft, but without damage to the skin, in no case rotten. We wash the tomatoes, cut out the attachment points of the stalk. If there are dense light areas in the area of ​​\u200b\u200battaching the stalk, cut them out. Cut the tomatoes into arbitrary pieces so that they enter the meat grinder hole. We skip the tomatoes through a meat grinder.

We clean the onion from the husk and wash it thoroughly. Cut the onion into small cubes.

We heat the pan with vegetable oil well and fry the onion until a light golden crust forms (10 minutes).

Pour chopped tomatoes into a saucepan and put on fire. Bring to a boil and cook over low heat for 20 minutes.

Add the onion to the tomatoes and stir.

Finely chop the greens.

In tomatoes with onions, add greens, garlic, salt, sugar and vinegar, passed through a press.

Mix everything well and cook for another 10 minutes.

To prepare the sauce, you need to select well-ripened, without traces of spoilage and decay, tomatoes. The skin of tomatoes can be removed, or you can cook with it. You can remove the skin by pre-blanching the tomatoes for 1-2 minutes. You can steam and rub through a fine metal sieve. And smart technology - a blender - can come to the rescue. I myself first grind all the ingredients in a blender, then boil the sauce.

To make the sauce thick, the tomato puree should be boiled down to about 1/3 of the original volume with a slight boil and the lid removed.

Recipes for tomato sauce 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 tomatoes and sweet peppers well. Remove the seeds from the pepper. Cut into slices.

Grind vegetables in a blender. Can be twisted through a meat grinder.

Pour the resulting puree into a saucepan and put on the stove. On low heat (so as not to burn), gradually bring to a boil. Mix several times.

Let it boil for 5-7 minutes. Then add the garlic passed through the press, salt and ground pepper. Mix. Bring to a boil and boil 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 cooking borscht, soup, pasta.

Compound:

Tomatoes - 2 kg

Onion - 2 kg

Ground cinnamon - 1 teaspoon

Cloves - 1 teaspoon

Ground red pepper - 1 teaspoon (or to taste)

Sugar - 1 cup

Salt - 5 teaspoons

Apple cider vinegar - 1 cup

How to prepare the sauce:

Wash the tomatoes and cut into slices. Cut out the stem.

Peel and cut the onion.

Scroll through a meat grinder or chop in a blender.

Pour the puree into a saucepan and bring to a boil over low heat. Mix 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 hot sauce into prepared jars and roll up.

Aromatic 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 (odorless)

Bay leaf - 1-2 leaves

Salt - to taste

How to prepare the sauce:

Plunge the tomatoes into boiling water and remove the skin. You can pre-stew and then wipe through a sieve.

Finely chop the onion. Pass the garlic through a press.

Heat vegetable oil in a saucepan. Saute the onion for 3-4 minutes first. Then add the garlic and sauté everything together for 1 more 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 reduced by about one third.

Add vinegar, bay leaf and bring to a boil. Immediately pour into prepared jars and roll up.

Tomato sauce with suneli hops

Compound:

Tomatoes - 2.5 kg

Garlic - 5-7 cloves

Bitter capsicum - 2 - 2.5 pods (small)

Coriander - 1 tablespoon

Suneli hops - 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.

Put the resulting tomato puree on the stove and heat over low heat. Boil over low heat, stirring occasionally, until the tomato mass is reduced by about one third.

Add sugar, salt to taste, coriander, suneli hops and chopped garlic and hot pepper, which must be scrolled in a meat grinder or chopped very finely. Bring to a boil and boil 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. Cut and boil. Rub through a sieve.

Transfer the puree to a bowl. Boil.

Peel and finely chop the onion. Pass the garlic through a press.

As soon as the tomato puree boils, add onion, garlic. Cook for 12-15 minutes at a 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 hermetically.

Tomato sauce with carrots

Compound:

Tomatoes - 3.0 kg

Carrot - 0.5 kg

Sweet pepper - 1.0 kg

Vegetable oil - 1.5 cups

Garlic - 2-3 cloves

Sugar - 1 cup

Vinegar - 2 tablespoons

Salt - 2 tablespoons

Parsley greens - 1 bunch

How to prepare the sauce:

Plunge tomatoes into boiling water and remove skins. Cut into slices.

Peel the carrots and cut into pieces.

Wash sweet pepper and remove seeds. Slice.

Grind the garlic through a press.

Put the tomatoes, carrots and bell peppers in a blender and chop. Pour the puree into a saucepan and place on the stove. Heat over low heat until boiling, stirring occasionally.

Cook at a low boil for 25 - 30 minutes. Add chopped garlic, chopped parsley, vegetable oil, salt and sugar. Bring to a boil and boil for 3-5 minutes. Pour in the vinegar, let it boil and pour into jars. Roll up.

Tomato sauce for the winter is a great addition to meat and fish dishes. There is a tomato sauce made only from tomatoes and spices, but many recipes have additional ingredients that make the sauce unusual. Below are the best canned tomato sauce recipes.

A simple recipe for making tomato sauce can be easily prepared at home. In winter, this sauce is suitable for the main dish, but if desired, it can be used as the basis for more complex recipes.

Photo of homemade tomato sauce for the winter

Ingredients:

• Tomatoes - 3 kg;
• Garlic - 3-4 large teeth;
• Black pepper in grains - 5-6 pcs.;
• Carnation - 5-6 pcs.;
• Sugar - 0.2 kg;
• Salt - 1.5 tbsp. l;
• Vinegar essence - 3 tsp;
• Ground cinnamon - on the tip of a knife.

Cooking

1. Cut the tomatoes into slices, immerse in a large container and boil for 5-10 minutes to become soft. The peel can be removed beforehand, but it will not greatly interfere with the sauce and even make it more useful, because it is in the peel that most of the vitamins are contained.

Interesting!

While cooking the tomato sauce, it is very important to stir the mixture with a wooden spoon, otherwise it may burn.

1. After the tomatoes have boiled, they are ground through a sieve to get a homogeneous mass. Then the tomato is poured into the same container where it was boiled, salt, sugar are poured and boiled down 2 times. It usually takes 20 minutes in time.
2. Cloves and peppercorns are placed in a gauze bag and immersed in a tomato while it is boiled down. Also in the total mass you need to pour cinnamon.
3. When the sauce has boiled down, a bag of pepper and cloves is taken out, and vinegar essence is added to the sauce.
4. The canning jars are sterilized and then the finished sauce is poured into them until it has time to cool.

Check also these articles

Tomato sauce without sterilization is rarely made, but the preparation for tomato sauce may not be sterilized. A simple and quick recipe for tomato sauce for the winter is described below.

Photo of tomato sauce

Ingredients:

• Tomatoes - 3 kg;
• Salt - 1 tsp

Cooking

1. Tomatoes are sorted out - all spoiled fruits are thrown away, tails are removed, if any, and then the fruits are washed several times. To do this, you can use a shower or several basins of water.
2. Clean tomatoes are dried a little so that the water is glass, then cut into halves, quarters and placed in a food processor. Instead of a combine, you can use a blender, meat grinder, sieve, but this usually takes more time. Tomatoes must be thoroughly chopped to get something like tomato puree.
3. Chopped tomatoes are poured into a large stainless steel or enameled container, and then salted. Tomato puree is brought to a boil and then simmered over low heat for 45 minutes.
4. Everything, the preparation for the sauce is ready, it can be poured into jars and rolled up. It is advisable to wash the jars before this with laundry soap or baking soda.

In winter, opening such a jar, you can make absolutely any sauce due to the fact that it contains only tomatoes and a little salt. The tomato preparation is simply poured into a saucepan, seasonings, herbs, additional vegetables, other ingredients are added and boiled for as long as necessary.

Tomato sauce can have a pleasant sweetness, sourness, but often it is the spicy version of the sauce that is served with meat dishes. The degree of spiciness is adjusted during cooking. Here, as they say, for an amateur.

Photo of spicy tomato chili sauce

Ingredients:

• Tomatoes - 4 kg;
• Garlic - 30 teeth;
• Chile - 3-5 pieces;
• Salt - 40 g;
• Vinegar 9% - 70 ml;
• Black ground pepper - to taste;
• Sugar - to taste.

Cooking

1. Garlic is peeled and placed in a blender bowl. The tail is cut off from the chili, if you want a less burning taste, you can remove the seeds. It must be cut into pieces and also added to the bowl with garlic. Both ingredients are ground to a homogeneous mass.
2. Now the tomatoes are crushed. First they are washed, then cut into pieces (small) and crushed. To do this, you can use a blender or a meat grinder - whatever you like. And when the tomatoes are mashed, garlic and chili are added to them and mixed well.
3. Next, add salt and mix again.
4. The sauce is poured into a container for cooking and brought to a boil over low heat. Now the sauce is reduced by 2 times. Although here a lot depends on what density is needed. In any case, the sauce is constantly stirred and tasted so that the taste is good. If necessary, add pepper, salt. Boiling may take 20-40 minutes - it depends on many factors (the strength of the fire, the type of stove, the juiciness of the tomatoes, the desired consistency).
5. When the sauce has boiled down, pour in the vinegar, stir, try. If necessary, you can add salt, pepper, vinegar or sugar - the main thing is that you like the taste.
6. The prepared sauce is poured into sterilized, hot jars until it begins to cool, and sealed with lids.
7. Containers with tomato sauce are turned upside down and covered with a warm blanket for a day. Then you can transfer the conservation to the pantry to the rest of the blanks.

This tomato sauce recipe is usually adjusted during cooking. The proportions of the ingredients depend on personal preference. So, to get a hot sauce, you can put 5 chili pods along with seeds, and if you need a light spicy, then 3 pods without seeds are added. In addition, the amount of salt may vary from hostess. Sugar and black pepper are added as desired and in such quantity that the taste balance is not disturbed.

Spicy tomato sauce can turn a simple dish into a culinary masterpiece. But in order for the sauce to turn out, you need to choose the right ingredients and follow the cooking instructions exactly.

Photo of homemade tomato sauce with celery

Ingredients:

• Tomatoes - 4.5 kg;
• Carrots - 2 medium;
• Onion - 1 pc.;
• Garlic - 1 head;
• Celery stalk - 2 pcs.;
• Basil leaves - 1 bunch;
• Olive oil - 50 ml;
• Salt - 30 g.

Cooking

1. The stalk of celery is washed under running water and cut into cubes. Peeled onions, carrots are chopped in the same way, and garlic is squeezed out through a crusher.
2. Wash the tomatoes, cut into slices. The skin does not need to be removed.
3. Olive oil is heated in a large frying pan. Chopped vegetables are laid out in it and fried over low heat for 5 minutes.

Interesting!

To diversify the taste of the sauce, you can add unusual spices to it, some favorite herbs.

1. After 5 minutes, tomatoes, salt are added to the pan, and vegetables are stewed for 60 minutes.
2. Now you need to make sure that the stewed pieces of vegetables become a homogeneous sauce. To do this, the fire is turned off under the pan, and the resulting mass is ground through a sieve. Instead of a sieve, you can also use a food processor or blender.
3. The homogeneous, mixed mass is again poured into the pan, a small fire is turned on and the sauce is boiled down for about 2 hours.
4. Jars for this sauce must be sterilized in advance. Then, in still hot containers, lay out a few leaves of basil and distribute the sauce. Banks can be immediately corked, turned over and wrapped to cool down for a day.

For the winter, tomato sauce is often closed at home, as it is natural and does not contain preservatives and other chemicals. It is best to make it from fresh tomatoes - summer is best suited for such preservation. There are a lot of recipes for tomato sauce, so the choice is rich. Over time, you can choose the best option that all relatives like and is suitable for family meals.

The term "sauce" in literal translation from French means just gravy. For example, by preparing a spicy tomato sauce based on it, you can quickly make a marinade for meat. And having prepared a delicious zucchini sauce for the winter, you don’t have to worry about a side dish for fish dishes, just stew vegetables with the addition of dressing.

In any store or supermarket you can buy a variety of canned food - tomato sauce, hot pepper sauce, cucumber sauce for the winter, hot Korean sauces, and many other industrial preparations. But for housewives who think about the products that the family consumes, the shelves with these products do not matter and do not attract their interested gaze. They preserve sauces for the winter, the recipes of which they learned from their mothers or grandmothers. After all, preparing homemade sauces and seasonings with caring hands is much more profitable, not to mention the taste of the resulting product and its usefulness.

Hot peppers and garlic are included in most savory seasonings, and we have collected the most delicious and original recipes for home preservation for the winter with the addition of these ingredients.

About 90% of hot sauces for the winter are prepared with the addition of tomatoes, for example, the famous Caucasian adjika.

Abkhazian shepherds came up with hot pepper seasoning for the winter, grinding coarse salt with spicy and fragrant herbs and hot chili peppers. To date, adjika and spicy sauces can be prepared according to different recipes, for example, in Georgia it is customary to add walnuts and hops-suneli seasoning to it. And in Russia, adjika is made with the addition of green tomatoes, with plums. This seasoning is ideal for fish and vegetables, as well as a vitamin supplement for cabbage soup. Spicy zucchini sauce will nicely shade and complement the taste of vegetable stew. Pear sauce, for example, goes great with beef and pork.

Spicy tomato sauces are no less beloved, they are added when preparing first courses, in roasts and vegetable stews, to vermicelli and fried potatoes, not to mention meat and fish dishes. The composition of the ingredients for this type of sauce is very versatile, but many housewives like it because you can literally invent something new without hesitation.

For example, on the basis of a spicy tomato preparation, you can close the zucchini in a spicy sauce for the winter, after boiling in large pieces and pouring hot tomato sauce. And among vegetables there are very few products that were not included in this seasoning. Fruits are also added - plums and cherry plums, apricots, sloes and much more.

For the preparation of spicy tomato sauce, only fresh vegetables and fruits are used, without damage to the skin and signs of rot. They must be thoroughly washed in running water and dried.

The finished sauce, which is still boiling, is carefully poured into clean and sterilized jars and sealed with a storage lid. The closed jar must be turned upside down with a lid to check the tightness of the container. Hot pepper sauces must be covered with a warm blanket, “fur coat” in the people, and allowed to cool completely. Only after this jars of sauce can be removed for storage in a cool place.

In all recipes, as a rule, if a measuring cup is mentioned, then a 200 gram capacity is taken into account.

Metal lids must also be sterilized from pathogenic microbes and mold spores before corking cans.

To prepare a spicy tomato sauce, you need to carefully grind all the ingredients to get a homogeneous mass. It is undesirable to use rough stalks of greens in the sauce, however, as well as spoiled vegetables. All seeds are removed from bell and very hot peppers, but there is no need to grind the pepper into a puree - it can be cut into small cubes into the sauce. For cooking, you can use a fresh pod, or dry chili in crushed form. The addition of hot seasonings and spices to the sauce can be varied according to your taste, which in principle allows us to feel the full flight of free culinary fantasy. You can add to the collection by looking at the recipes on the site. There are also recipes with photos and instructions.

But as for salt, there are no deviations - we use only coarse rock salt in the recipe to prepare spicy tomato sauce, and not iodized or flavored with herbs and spices. When using a hot sauce, it is necessary to take into account its sharpness and saltiness in cooked dishes.

Caucasian spicy sauce with tomatoes and plums

Ripe plums add a delicate flavor to the sauce, and fragrant and fleshy tomatoes are the base. The sauce is somewhat reminiscent of chakhokhbili gravy, and if the plum is replaced with cherry plum, antonovka, or blackthorn, the taste will become even more unusual and brighter. Good plum sauce for the winter is suitable for chicken dishes and for making homemade hot dogs.

Ingredients:

• 3 kg. large and ripe plums;
• 3.5 kg. fresh and ripe tomatoes;
• 2 heads of onions;
• Hot chili pepper;
• 0.5 teaspoon mustard powder;
• 3 art. tablespoons of coarse salt;
• 75 ml. apple cider vinegar;
• 180 gr. Sahara;
• A bunch of fresh herbs;
• 15 black peppercorns;
• 3 umbrellas of cloves.

Cooking:

1. Remove the skin from the onion and cut into medium-sized pieces.
2. Prepare the plum - peel it from the seeds and stalks. Tomatoes, cut into 4 parts, remove the base of the stalk.
3. Grind the ingredients in a blender or scroll through a meat grinder with a fine fraction.
4. Transfer the mass to a heavy saucepan, it should be with a thick bottom or use a cast iron pot, and bring to a boil over low heat. Add salt and sugar, mix chili sauce well.
5. Tie the greens with a long culinary thread, and tie the tip to the handles of the pot or stewpan. All essential oils and aroma from the greens will go into the sauce, and the thread will allow you to easily remove the bunch.
6. Add dry mustard, clove seeds to the sauce. Grind allspice or black pepper in a mortar or with a regular glass, and add to the dressing. Prick hot and hot peppers with a fork so that the pod gives off more flavor, and add to the boiling mass. By the way, you can tie it to the greens by the stalk, for easy extraction from chili sauce for the winter.
7. Cook over low heat for 20 minutes, stirring constantly. The mass should boil, but do not boil.
8. We rub the warm mass through a sieve for additional flavor. We do not need greens and chili peppers. We return the pan to the fire, and continue to cook for about 20 minutes.
9. At the very end, before turning off the fire on the stove, add vinegar, mix, pour into pre-prepared and clean containers, roll up and cool. Done, in order to put the chili sauce away for the winter for storage. Using boiling dressing, you can cook an excellent snack - zucchini in a spicy sauce for the winter.

Although there are not so many apples in this recipe, they add freshness and sweet taste to the sauce, and they do not appear immediately in the finished sauce, but remind of themselves with a slight aftertaste. Apple sauce for the winter will perfectly set off the taste of liver dishes.

Ingredients:

• Tomatoes - 7.5 kg;
• 4 large sweet and sour apples;
• head of garlic;
• 2 pinches of cinnamon;
• Apple cider vinegar - 1 tbsp. the spoon;
• Liquid honey - 2 tbsp. spoons;
• 3 pinches of ground nutmeg.

Making apple sauce:

1. Peel clean apples, removing the seeds and peeling the fruit. Cut into 8 slices each.
2. We wash the tomatoes in running water, cut in half and remove the stalk. Cut into small cubes, put in a clean saucepan and bring to a boil.
3. On the next burner, simmer the apples until they release juice.
4. After 15 minutes of stewing with regular stirring, apples and tomatoes must be rubbed through a fine sieve. Combine puree and cook for 15 minutes over medium heat.
5. Add honey and all the spices and salt, chopped garlic and vinegar to the sauce and boil for another quarter of an hour. Sauces for the winter are ready, you can pour them into jars and roll them up.

Spicy green sauce "Fragrant"

A spicy sweet sauce is obtained with a wonderful aroma and a pleasant sour taste, with the addition of apple, celery, sweet pepper and aromatic herbs. You can cook it for 15 minutes, put it in sterilized jars and roll it up. The preparation is served warm with crispy bread, and with fish or chicken.

Ingredients:

• Large bunch of fresh cilantro;
• 350 gr. green tomatoes;
• 5 stalks of celery;
• A bunch of dill;
• 500 gr. green sweet pepper;
• head of garlic;
• A spicy stalk of chili pepper;
• 2 apples of the Antonovka variety;
• 2 tbsp. spoons of hops-suneli;
• 50 ml. vegetable oil;
• 50 ml. vinegar 9% apple;
• A spoonful of coarse salt;
• Two spoons of sugar.

Cooking:

1. Peel the Bulgarian sweet pepper from the seeds and cut into very thin, medium-sized strips.
2. Remove skin and seeds from Antonovka and cut into cubes. Peel and mince the garlic cloves and hot chilli.
3. Remove the stalk from the tomatoes, after cutting them in half. Dry the washed greens well and chop very finely.
4. Transfer all prepared vegetables and herbs except sweet pepper to the mixer bowl and chop.
5. Transfer the mass to a bowl with chopped bell pepper, add salt and sugar, seasoning and pour in vinegar and vegetable oil. Mix the mass well, put it in clean sterile jars, and use a canning knife to seal them tightly.
6. You can store the workpiece in the refrigerator or a fairly cool place. Use for cooking hot dishes, adding sauce as a dressing.

Every day, on the dinner table, each of us has either fish, or meat, or vegetable dishes, which are flavored with different sauces. As a rule, we buy them in stores, but you can cook seasoning for a dish at home. At the same time, you will be completely confident in the quality of the product, usefulness and taste. In this article, we will present you the best, in our opinion, recipes for sauces for the winter at home.

Tkemali is an exquisite Georgian sauce that has many different cooking variations. Some housewives follow the classic way of making it, using plums as the main ingredient. Others are experimenting and instead of plums they use apricots, cherry plums, gooseberries.

We will share with you a recipe for homemade Tkemali plum sauce for the winter (the number of ingredients is indicated based on 3 half-liter jars):

1. First, the jars are sterilized - they need to be thoroughly rinsed in a soda solution, and the lids boiled.
2. Sort 1 kg of ripe plums. It is advisable to choose fruits of the Hungarian variety for this sauce (they should be dark blue).
3. Rinse the plums under running water, peel them from the pits.
4. Cut into slices (previously cleared of seeds and stalks) 5 bell peppers.
5. Pass plums with pepper through a meat grinder, immediately add 2 tablespoons to the workpiece. sugar, 1 tbsp. salt and the same amount of black ground pepper.
6. Put the sauce to boil on the fire. It will be enough time if the sauce boils for 15 minutes. After that, it can be poured into jars, rolled up and lowered into the cellar for storage.

Recipe for homemade sauce for the winter from barberry

If you like sweet and sour sauces, you can close the delicious barberry sauce for the winter. It can be served with meat, put in pilaf. Dressing turns out not only tasty, but also very useful, because there are a lot of vitamins and nutrients in the barberry.

To close 1 half-liter jar of barberry sauce for the winter, you need to follow the instructions below:

1. Rinse 500 g of fresh barberry in warm water. Immediately clean them from the stalks, and if rotten berries come across, dispose of them too.
2. Add 50 g of cinnamon to the barberry, and then put everything to boil on the fire. As soon as the berries become soft, they can be removed from the heat.
3. Grind the boiled barberry through a sieve. You will get a uniform consistency without stones and peel. This is exactly what you need to continue to cook the sauce for the winter.
4. Wrap 5 cloves in a gauze bag. Dip it in a container into which the barberry puree has squeezed out. Add to it at this stage 100 g of sugar and 1 tbsp. ground ginger.
5. Put the sauce on the fire and cook it until it is reduced to the thickness you need.
6. While the sauce is cooking, sterilize the jar, and then pour the resulting sauce into it and roll it up.

Tomato sauces for the winter at home

Most often, housewives make homemade tomato sauces for the winter, because they are perfect for any type of dish. There are a lot of varieties of tomato seasonings, but we will tell you 3 recipes that can be considered the most common and widely used.

How to make a classic homemade tomato sauce for the winter?

Let's start by looking at the recipe for a classic version of homemade tomato sauce.

To prepare it, you need to do the following (the number of ingredients is indicated based on 1 liter jar):

1. Pass through a meat grinder 7 kg of ripe and thoroughly washed tomatoes. Put them on the fire and cook for 2.5 hours.
2. While the tomatoes are boiling, you need to fry chopped onion in the amount of 1 kg and 8 cloves of garlic in a pan. When the vegetables get a beautiful golden crust, they can be removed from the stove.
3. Pour 400 g of tomato paste into a bowl, pour tomato juice and prepared onions with garlic into it. Immediately pour 3 tbsp into the sauce. salt and 200 g sugar. Mix everything and put on fire.
4. As soon as the sauce boils, add spices to it:

• 2 g of any greens
• 2 tbsp paprika
• 7 g oregano
• 1 tsp ground black pepper
• 1 hot pepper

1. After 15 min. after you boil the sauce already with spices, you can add 10 tablespoons to it. wine white vinegar and boil for another 3 minutes.
2. After that, remove the tomato sauce from the heat and pour it into jars.

Sauce "Krasnodar" at home for the winter

In Soviet times, Krasnodar sauce was especially popular. It was added to all dishes. Today, many people continue to buy it in boxes, but you don't have to, because it's much better if you make it yourself.

We will share with you the traditional recipe according to GOST, how to close Krasnodar Sauce for the winter (the number of ingredients is indicated based on 1 liter jar):

1. Take 800 g of tomatoes, wash them, cut into slices and put in a saucepan with a thick bottom.
2. Add to the pot with tomatoes 2 tbsp. water, cover it with a lid and cook the tomatoes until they soften. Usually it takes 20-30 minutes.
3. We repeat the same with apples. You will need 300 g of fruit, pitted and peeled.
4. Softened apples must be rubbed through a sieve, and then mixed with the resulting mass of tomato thick.
5. At this stage, it is advisable to grind the sauce with a blender so that it acquires a uniform consistency.
6. We put the resulting sauce on the fire. We put a gauze bag in it, in which spices are folded:

• ½ tsp black ground pepper and the same amount of salt
• 1/3 tsp cinnamon
• 1/3 tsp red ground pepper
• 1/3 tsp ground nutmeg
• 1 tsp sugar (you can use honey instead)
• 3 minced garlic cloves

1. In 10 minutes. after the sauce is boiled with spices, pull out the bag and pour 2 tbsp into the sauce. vinegar. Cook for 3 more minutes. and remove it from the fire to pour into jars and roll them up.

Sauce "Dolmio" at home for the winter

If your family has lovers of Italian pasta Bolognese, then you just need to use the Dolmio sauce recipe below. Of course, if you close it for the winter, then its taste will be slightly different from the original, but it will definitely be no worse.

To preserve 3 half-liter jars for the winter, you need to do the following:

1. First, prepare the garlic gruel by chopping 1 head of garlic.
2. Blanch 1 kg large ripe tomatoes. Remove the skin from them, and then pass through a meat grinder or grind their pulp with a blender.
3. Chop 3 onions and fry until golden brown in a frying pan greased with vegetable oil.
4. As soon as the onion becomes the desired color, add garlic to it and pour the resulting mass of 5 tbsp. boiling water. Cover everything with a lid and simmer for 10 minutes.
5. After that, the onion-garlic mass must be poured into the tomato preparation, mix everything thoroughly and put the sauce on fire for 30 minutes.
6. For 5 min. before removing the sauce from the stove, add to it:

• 20 g salt and sugar
• 5 black peppercorns
• 1 bay leaf

1. Pour the Dolmio sauce into sterilized jars and close them with lids. After they have cooled down, lower them into the cellar for storage.

Homemade sauce "Satsebeli" for the winter

Satsebeli is another delicious sauce that comes from Georgia. It is always served with barbecue and other meat dishes cooked on the grill or in the oven.

It is prepared quite simply. We will present you the recipe for Satsebeli sauce for 1 liter jar. What should be done:

1. Take 7 kg of large ripe tomatoes. Grind them through a meat grinder to get a thick tomato mass.
2. Cut into pieces 3 kg of sweet bell pepper and scroll them through a meat grinder in the same way as tomatoes.
3. The same should be done with hot peppers. You will need 4 pods of this vegetable.
4. Pass 3 cloves of garlic through a press.
5. Finely chop 5 bunches of cilantro.
6. Mix all the ingredients in one pot and then put it on the stove.
7. Boil 40 min. sauce "Satsebeli" and after that be sure to try it to add more hot pepper if it seems not spicy enough to you. This is the last opportunity to correct the taste.
8. Let the sauce boil for another 1.5 hours, and then remove it from the stove and pour into jars.

Pesto sauce recipe for the winter at home

It turns out that Italian Pesto sauce can be prepared for the winter to be able to season pasta, salads and many other dishes with it.

To preserve it, you need:

1. Chop 1 large bunch of basil as finely as possible.
2. Finely mince 3 cloves of garlic.
3. Place the basil in a blender, add 30 g of pine nuts, 50 g of parmesan and 150 ml of olive oil to it. All this should turn into a homogeneous mass.
4. Mix the sauce with garlic, and then pour it into a jar. Store this sauce exclusively in the refrigerator so that it does not disappear.

Winter chutney recipe

Chutney is an Indian sauce. In this country, it is served mainly with rice and chicken dishes. If you also like such dishes, then you definitely need to preserve such a sauce for the winter. Please note that it takes a long time to prepare, so you need to be patient to achieve the desired result.

We present you a step-by-step recipe for making chutney sauce for the winter at home (the number of ingredients is indicated based on 1 liter jar):

1. Take 3 sour apples. Peel them from the peel, bones. Cut into cubes, pour into a saucepan, pour 1 tbsp. water and put on the stove.
2. After that, blanch 4 tomatoes. Pass them through a meat grinder. Do the same with 3 onions. Send the resulting mass to apples.
3. As soon as the sauce begins to boil, pour 1 tbsp into it. wine and apple cider vinegar.
4. After 15 min. then add to the sauce.

• 100 g sugar
• 3 tsp salt
• grated ginger (1 root 5 cm long will be enough)
• 3 tbsp chopped chili pepper
• 3 tsp tablespoons mustard seeds
• 2 tsp raisins
• 3 cloves
• 1 cinnamon stick

1. Boil the chutney until it thickens well. After that, you can pour the sauce into a jar and roll it up.

Sauces for the winter are a godsend, thanks to which every housewife can simply come home after work, boil pasta, season them with sauce and feed the family. It turns out a tasty, nutritious and satisfying dish. We wish you to have time to preserve as many varieties of sauces for the winter as possible in the last days of summer so that you do not have to spend family money on purchasing such spices in the store.

Video: “Cooking 3 healthy sauces for meat, fish and vegetables”