Sweet tomato sauce recipe for the winter. Tomato sauce for the winter

Tomatoes - 2.5kg
Sour apples - 3 pcs. large
Bell pepper - 3 pcs. large
Hot pepper - 1-2 pcs.
Onions - 4 pcs. average
Garlic - 1-2 small heads

Sugar - 150-180g
Salt - 1 tbsp.
Ground ginger - 1 tsp. with a slide
Cinnamon - 1/4 tsp.
Cloves - 5 bottles.

Optional:
Dill
Parsley
Provençal herbs or others.
Ground pepper

Cooking method:

1. Chop tomatoes, sweet and bitter peppers, apples, and onions as needed. There is no need to chop finely - we will still chop it at the end with an immersion blender.

We do not cut the skin off the apples, we only remove the core.

2. Let it simmer for 1.5 - 2 hours.

3. Add sugar, salt, ginger, garlic (at least with whole cloves), cloves, cinnamon, dill-parsley (I have 3 tablespoons) and, if desired, some Provençal herbs, for example, basil, ground pepper. Simmer for 40 minutes. without a lid to allow excess liquid to escape.

4. Blender directly in the pan (I don’t even take it off the stove). The longer you use the immersion blender, the more homogeneous the sauce will be. The seeds and skins break up perfectly.

5. Leave on the fire for another 20 minutes, stirring. Bring to the desired consistency. Be sure to stir - it starts to spit)))

6. Everything is ready. You can pour into sterilized jars and roll up or not.

Note:

I changed the name (from the author “Kebab Ketchup”), in my opinion, this sauce is softer and not spicy, more suitable for universal use. The taste is reminiscent of Chumak "Cook Sauce". I add it to borscht frying, and to pilaf, and to yachka, and to soups, in general, wherever tomato paste is needed (and not needed)))). Some may not have enough acid, but I chose this recipe taking into account the fact that my youngest has been feeding from the common table for a long time.

The sauce is very tasty!!!, it is very easy to prepare, a minimum of effort, a minimum of dirty dishes.

This original technology for preparing tomato sauce at home using a recipe for the winter can be used in several cases at once. How to make thick tomato sauce without starch and boiling? We assure you that it is easier than you think.

Cooking time: 2 hours. Servings: 1-1.5 l.

Ingredients for tomato sauce:

tomatoes – 2-3 kg;
salt - to taste;
sugar - to taste.

Homemade tomato sauce recipe

Use ripened soft tomatoes for the sauce - pink, yellow or red, whatever you have available. They need to be washed and sorted, discarding those that are spoiled or too green.

Next, you need to get rid of the skins on the tomatoes. If you have a small number of tomatoes, for example, 1-2 kg, you can pour boiling water over them, after making cross-shaped cuts. After 5 minutes, drain the boiling water and pour ice water over the scalded tomatoes. The peel of these tomatoes is very easy to remove. For a slightly larger volume of tomatoes, we suggest using a grater. Take half a tomato in your hand and rub the pulp. The entire “skin” remains in your hand - throw it away and take the next half of the tomato. Well, for a large harvest, take a regular juicer. With its help you will get rid of not only the peel, but also the seeds.

After scalding, cut the peeled pulp into halves, cutting out the stalks.

Now from these halves in any convenient way (with a blender, food processor, meat grinder) we get the most common tomato juice. I just want to put it on the stove right away, but since today’s recipe for tomato sauce is without boiling, let’s see what needs to be done next!

Pour all the tomato juice into a colander with gauze or cloth and... That's all! Of course, you will need to wait a few hours until all the excess clear liquid is separated from the red tomato pulp. Depending on the initial volume of juice, approximately 1 liter of juice – 1 hour. But this time can be spent on something else - useful or pleasant, but not on standing over a hot stove and constantly stirring the juice.

After 1-2 hours we see the following picture: a thick tomato mass has formed in a colander with gauze.

We remove the colander and look into the pan - this liquid would need to be boiled for a long time, wasting time and effort. By the way, you don’t have to pour it out, but use it to prepare okroshka and other summer first courses, where they use an acidified liquid like kvass or ayran.

Salt the already thick tomato sauce and add sugar to taste and need.

Place on the stove and bring to a boil, simmer for 5-7 minutes. You can make it even thicker, and for this you will need a maximum of 15-20 minutes, because... The sauce initially has a rather thick consistency.

Among the many recipes for preparing vegetables for the winter, there are also recipes for homemade tomato sauce. This is a 100% natural and healthy product. The recipe includes simple and affordable ingredients.

Some useful tips:

Choose tomatoes that are fleshy, ripe, without damage. You can remove the skin from tomatoes, or you can cook with it.
You can add aromatic spices to the tomato sauce to taste. Rosemary, allspice, thyme, oregano and others are used.
To avoid any seeds, after blending the vegetable mixture, you can rub it through a sieve.
To make the sauce thick, it must be reduced over low heat to 1/3 of its original volume.
When preparing the sauce, it is more convenient to use small containers - 0.3-0.5 liter jars. This container is more convenient to use, it can be easily sterilized in a microwave oven (at full power for 5 minutes, adding 50 ml of water).

Homemade tomato sauce is popular with many housewives. It is delicious and prepared with natural products, taking into account the tastes of family members.

Simple tomato sauce without vinegar

Ingredients:

1 kg ripe tomatoes,
1 kg sweet pepper,
5 cloves of garlic.

Wash the vegetables and remove the seeds from the pepper. Cut the vegetables into arbitrary slices and grind in a blender or meat grinder.

Pour the resulting puree into a saucepan, put on low heat, bring to a boil and boil for 7-10 minutes. The mixture must be stirred periodically to prevent it from burning.

Add garlic, passed through a press, salt, sugar, spices (to taste) and cook for another 7-10 minutes. You can make the sauce without garlic.

Pour the hot sauce into sterile jars and roll up. Cool and store in a cool place.

Tomato sauce for the winter with vinegar

Ingredients:

tomatoes – 5 kg;
garlic – 5-6 cloves;
sweet bell pepper – 1.5 kg;
allspice – 10 pieces;
black pepper – 15 pieces;
onions – 5-6 medium-sized pieces;
cloves – 6-7 pieces;
mustard seeds – 7-10 pieces;
table vinegar 9% – 1.5 tbsp. spoons;
salt – 60 g;
sugar – 100 g.

To prepare this sauce, we need a large enamel pan.

Pre-washed tomatoes should be peeled. To do this, you need to pour boiling water over them so that the peel can be easily removed.
Pass the chopped tomatoes and seeded bell peppers through a meat grinder.
Next, we peel the onion and garlic and also pass it through a meat grinder.
Transfer the resulting mixture and spices (allspice and black pepper, cloves and mustard) into a saucepan and simmer over low heat for 1.5 hours, stirring occasionally. The sauce should evaporate.
When the sauce reaches the desired consistency, gradually add granulated sugar and salt and simmer for another 30-40 minutes.
After the sauce thickens, add 9% table vinegar to it and continue to simmer for another 5 minutes, stirring constantly.
Pour the finished sauce into sterilized jars and cover with a lid. Turn the jars with the resulting sauce upside down and place them in a warm place. When the sauce has cooled completely, you can turn the jars over.

9% table vinegar can be replaced with apple cider vinegar.

A recipe for tomato and apple sauce that everyone will love!

1 kg ripe tomatoes,
4 things. apples,
1 PC. bell pepper,
1 PC. onions.

Wash the vegetables thoroughly under running water and dry.

Cut the prepared ingredients into arbitrary pieces and place in a saucepan. Add three cloves of garlic and ¼ of the chili pepper. Cover the pan with a lid and place on low heat. Simmer vegetables for 15 - 20 minutes.

Add spices and herbs, bay leaf, 1 tablespoon each of salt and sugar to the future sauce. Spices used include ground black pepper, paprika, cloves, and coriander. Cook the sauce with the spices for another 5-10 minutes.

Discard the bay leaf. Pour the vegetable mixture into a blender and puree until smooth.

Pour the resulting mass back into the pan, add 20 ml of 9% vinegar, bring to a boil and remove from heat.

Pour into sterile jars and seal with sterile lids. Store cooled jars in a cool place.

Tomato sauce with apples is served with poultry dishes, cold cuts, and used as a dressing for pasta dishes.

Spicy tomato sauce for the winter

Large fleshy tomatoes – 1.5 kg;
Garlic – 3-4 cloves;
Red hot pepper – 1 pod;
Basil (can be dried) – 20g;
Olive oil – 1.5 tbsp. spoons;
Bulgarian sweet pepper – 3 pieces;
Salt – 2 tbsp. spoons;
Granulated sugar – 2.5 spoons.

Cooking method:

For cooking you will need a deep frying pan.

Wash the vegetables thoroughly, remove seeds and peels.
Cut peeled tomatoes, garlic, sweet and hot peppers into slices.
Pour 2 tablespoons of olive oil into a deep frying pan and put on fire.
When the oil is hot enough, add bell peppers, hot peppers and garlic. Fry for 7-10 minutes, stirring constantly.
Add tomatoes cut into large slices to the fried vegetables. Cover the pan with a lid, stir and simmer over low heat for about 1.5 hours until the mixture thickens.
When the sauce reaches the desired consistency, add salt, sugar and basil, simmer for another 5 minutes and remove from heat.
Pour the resulting sauce into a sterilized jar, roll up the lid and place in a dark place.

Advice . To get a thick sauce, choose soil-grown varieties of tomatoes rather than greenhouse varieties. They release the least amount of juice and boil down better.

Krasnodar tomato sauce

To prepare homemade Krasnodar tomato sauce for the winter, you need the following ingredients:

tomatoes – 2 kg;
medium-sized sweet and sour apples 3-4 pieces;
garlic 6-8 cloves;
red hot pepper (1/2 medium-sized pod);.
ground black or a mixture of peppers 1.5-2 tsp;
salt 3 tsp;
honey or sugar 2 tbsp. l;
nutmeg 1 tsp;
cinnamon – 1 des.l.;
vinegar 6% 40-50 ml.

Blanch the tomatoes in boiling water for 2-3 minutes, then immerse them in ice water. Peel the skin and cut into two to four pieces (depending on the size of the fruit). Place the cut tomatoes in a saucepan and simmer for 20-25 minutes until completely softened. 3-5 minutes before the end of cooking, add cinnamon, hot and black pepper. Cool slightly and rub through a sieve.

Peeled and cut into slices apples are boiled until soft in a small amount of water. Beat the apples using a blender and combine with pureed tomato mass. Mix thoroughly, add salt and sugar. Simmer the mixture over low heat for 30 minutes.

5 minutes before the end of cooking, add nutmeg, vinegar and garlic to the sauce.

Sterilization

To prepare tomato sauce for the winter, thoroughly wash and then sterilize the jars. Boil the lids for at least 5 minutes. The finished sauce is placed in a 0.5-0.75 l container and sterilized:

in a microwave oven – 5-7 minutes;
in a saucepan with boiling water – 15-20 minutes;
in an oven preheated to 160°C – 10-15 minutes.

The jars are twisted and turned over until they cool completely.

If possible, use beef varieties of tomatoes, which have sweet, firm flesh. It is better to add sugar and salt at the end of cooking, when all the excess liquid has boiled away.

When cooking the sauce, it is advisable to use enamel or stainless steel utensils. Cooking in it will preserve all the vitamins as much as possible.

Tomato sauce for the winter without sterilization

To prepare tomato sauce use:

tomatoes – 6 kg;
onion – 6 medium-sized heads;
garlic – 10 cloves;
hot pepper – 2-3 peppercorns;
salt – 1 tbsp. heaped spoon;
sugar – 200-250 g;
apple cider vinegar – 100 ml.

In addition to the tomato base, you can use various fruits, vegetables, herbs and spices.

The tomatoes are thoroughly washed, undamaged ones are selected and passed through a meat grinder. Place in a saucepan, adding chopped onion. When adding fruit and vegetable ingredients to the sauce (plum, sweet pepper, apples, zucchini), they are crushed together with tomatoes and onions. The resulting mass is brought to a boil and boiled until a thick mass is obtained.

2 minutes before readiness, add spices, crushed garlic, sugar, salt and vinegar.

The pods of hot pepper are extracted from the resulting mass and passed through a meat grinder again (broken with a blender). To obtain a more delicate consistency, rub through a sieve. Bring to a boil again.

When canning prepared tomato sauce:

sterilize jars, boil lids;
the hot sauce is immediately put into jars and rolled up;
hot jars turned upside down are wrapped and left for 2-3 days.

Adding apple, grape or balsamic vinegar to the sauce will add a spicy note.

Pizza sauce for the winter

Ingredients:

Tomatoes – 4 kg;
Onions – 5-7 heads;
Sweet bell pepper – 500 gr.
Garlic – 1.5 heads;
Provençal herbs – 3 teaspoons;
Olive oil – 2 tbsp. spoons;
Apple cider vinegar – 100 gr.
Salt – 2 tbsp. spoons;
Sugar – 5 tbsp. spoons

For a spicier sauce, add 1 chili pepper to all ingredients.

Cooking method:

Wash the tomatoes, pour boiling water over them, remove the skin and cut into slices.
Peel the onion, garlic and bell pepper.
We pass the prepared vegetables through a meat grinder, put them in a saucepan with a thick bottom and put them to simmer over low heat, stirring occasionally. Cook for 40-60 minutes.
When the mass thickens, add olive oil, a mixture of Provençal herbs, granulated sugar and salt to the sauce.
Cook for another 10 minutes, then add apple cider vinegar to the pan and mix thoroughly. Let the sauce simmer for another 2-3 minutes and remove from heat.
Pour the prepared pizza sauce into jars. After the sauce has cooled completely, put it in a cool place.

If you prefer sunflower oil over olive oil for making sauces, then choose high-quality refined oil.

Video: pizza sauce from Irina Khlebnikova

Tomato sauce for bolognese

Tomatoes – 5 kg;
Tomato paste – 250 gr.
Onion – 6-7 heads;
Garlic – 1 head;
Olive oil – 3 tbsp. spoons;
Basil – 20-25 gr.
Paprika – 20-25 gr.
Parsley – 40 gr.
Red pepper – 5 gr.
Ground black pepper – 5 gr.
Wine vinegar – 100 gr.
Salt – 1.5-2 tbsp. spoons;
Granulated sugar – 5 spoons.

To prepare the Bolognese base sauce, you will need a medium-sized saucepan and a frying pan.

Place the pre-washed and chopped tomatoes in a saucepan and cook for 2 hours over low heat.
Place the finely chopped onion in a frying pan heated with olive oil and sauté. When the onion becomes transparent, add finely chopped garlic and fry for another 3 minutes.
Transfer the tomato paste into a deep container and dilute it with tomato juice obtained during the cooking of tomatoes. Add to the saucepan with the tomatoes and stir.
Next, add spices (black and red pepper, paprika), salt and granulated sugar, mix everything. Finely chop the parsley and basil and add it to the pan.
Cook the sauce for 7-10 minutes and add garlic and onion sautéed in olive oil. At the very end, add wine vinegar, let it simmer for 5 minutes and remove the sauce from the heat.

Place the finished Bolognese sauce in sterilized jars, cover with a lid and put in a warm place to cool.

Tomato pulp sauce: economical technology

The technology proposed here involves the use of cake as a raw material for tomato sauce, which remains after extracting the juice from the tomato using a centrifugal electric juicer, which leaves a sufficient amount of liquid in the waste.

If you have an auger juicer with dry waste, you can use tomatoes or their juice as a raw material.

The production process looks like this:

rub the cake remaining after squeezing the tomato juice through a sieve;
Squeeze the resulting puree through cheesecloth to remove excess water, pour into a wide saucepan and place on the stove;
put the crushed ingredients, the composition and quantity of which are indicated in the selected recipe, spices - preferably in a gauze bag;
set the heating temperature of the pan so that the mass gurgles slightly, and cook, stirring constantly;
after 60 minutes, remove the bag of spices, cool the mass, rub through a sieve and cook further, remembering to stir, until the desired consistency is obtained;
5-10 minutes before the end of the cooking process, add vinegar, salt, sugar and stir;
Place the finished sauce in pre-sterilized jars, roll them up and store them in the refrigerator or cellar.

To remove more water from tomato puree without putting in any effort, leave it in a gauze bag in the refrigerator for a day, allowing the water to drain on its own.

Below, as an example, are two options for a set of ingredients that give the sauce a taste and aroma that will satisfy most food lovers.

Classic recipe

The most common type of tomato sauce preparation due to the large number of possibilities for its use. For 1 kg of tomato puree (or 1.2 kg of tomatoes) you will need:

onion – 1 medium-sized head;
bay leaf – 1 pc.;
cloves – 3 pcs.;
sweet pea pepper – 5 pcs.;
sugar – 1 tsp;
salt – 0.5 tsp;
vinegar 9% – 1 tsp.

With cilantro

For 1 kg of tomato puree (or 1.2 kg of tomatoes) you will need the following components:

One of the popular types of preservation is sealing adjika, tomatoes and tomato sauce for the winter. I will share the recipe for the latter with you today. A homemade sauce will not compare in taste to a store-bought one; the product will be made exclusively from natural ingredients at home. If you don’t believe me, buy the sauce in advance at the store, and then compare it with yours. For the recipe you will need home-grown vegetables.

It is not necessary to use only those ingredients that are written in the recipe. If you wish, add seasonings to the sauce to your taste. I can only say one thing that my preparation will be stored right up to winter, this is not the first time I have prepared it, so I can only vouch for my recipe. Changing the recipe may result in premature spoilage of the product.

Read more about the recipe below. Choose the purpose for him yourself, because everyone has their own taste. In principle, it is suitable for the same purposes as the store version. Make delicious pizza, simmer meat in sauce or boil a side dish.

Ingredients:

tomatoes 6 kg.
onion 0.6 kg.
sugar 2 tbsp.
bay leaf 3 pcs.
table salt 1.5 tsp.
cloves 3 pcs.
table vinegar 9% 1 tbsp.
allspice 8 pcs.

It will take you about 4 hours to prepare the dish.

Let's start preparing the tomato sauce

1.As you can see, our ingredient list includes only natural products. Some of the components will have to be purchased in supermarkets, and the vegetables will be taken from our own garden or dacha. Surely, every housewife grows tomatoes and onions, because these plants do not require too much care.

2. Those who have prepared tomato paste at home know that vegetables must first be stewed. This procedure is not needed for the sauce; we will pass the tomatoes through a meat grinder. If spoiled areas are observed on vegetables, we must remove them.

3. We also chop the onions using a meat grinder.

4.Place the tomato paste in a saucepan. Choose larger dishes, as we have a large number of tomatoes.

5.Add onion, cloves, allspice and bay leaf to the total mass. It is recommended to add all the spices at this stage so that they release all their aromas during stewing.

6. Turn on low heat and cook the tomato mass for about 60 minutes, stirring from time to time so that it does not burn.

7. This time will be enough to completely soften the vegetables. Next we will pass them through a sieve.

8. Try to do this efficiently so that there is practically no cake left. Personally, I got a little over half a kilogram. The bay leaf and pepper were also included here, since they are no longer needed in the sauce - they gave up all their smells during stewing.

9. We already have a liquid mass that slightly resembles a sauce, but is still far from it. The mass should be evaporated so that it does not look like juice. It should be thicker.

10. Place the pan with the tomato mass on the stove and cook for at least 2 hours. After some time, add granulated sugar.

11.Also add salt to the dish to make the taste balanced.

12.Wait for the mass to thicken, then add vinegar and mix thoroughly. It is better to take 9% vinegar, but it is not always on hand. Replace it with a weaker analogue, but add a larger amount. Afterwards you can take a sample and add salt or sugar to your taste.

13. It's time to pour the hot sauce into jars. They should be sterilized in advance in any convenient way. Lately I've been using the microwave for this purpose. First, I wash each one with baking soda, then pour in water and put it in the microwave for 5 minutes, setting the power to maximum.

14. Let’s move on to the process of sealing the cans. Then we turn each one upside down and cover it. As soon as the sauce has cooled, it should be placed in a dark, cool place - the basement. Our quantity of tomatoes yielded about 4 liters. If you cook it longer, it will come out around 3 liters.

Be sure to try making a delicious natural sauce using my recipe. The dish does not require any special skills, but the whole family will thank you all winter.

Bon appetit!

Tomato chili sauce

The more pepper you add to a dish, the spicier it will be. Everything here is for everyone. To feel some sourness, you should add a little apple cider vinegar. Garlic can be replaced with onions for a softer taste. Choose your own seasonings; rosemary works well for the sauce.

Ingredients:

tomato 5 pcs.
olive oil 3 tbsp.
chili pepper 1 pc.
bell pepper 2 pcs.
oregano and basil to your taste.
a couple of cloves of garlic.
celery 1 stalk.
salt to your taste.

Preparation:

1.Wash the chili pepper and celery. Clean and cut into small pieces.

2. Peel the garlic and divide it into large parts.

3. Grease a frying pan with olive oil and fry the vegetables for a while to soften.

4.Wash the tomatoes and bell peppers.

5.Tomatoes can be left with their skins on; the seeds must be removed from the peppers. Cut everything into large cubes.

6.Put the pepper in the pan and fry the mixture for another 5 minutes.

7.Add tomatoes and close the pan. Salt the dish and add seasonings.

8. Turn the heat to minimum and simmer the mass.

There will be much less sauce when finished. If it turns out to be very thick, it can be diluted with water.

Tomato and apple sauce

Tomato sauce using apples is a pretty tasty dish. It will be a wonderful gravy for any meat dish. The ingredients are all quite simple, which you can buy anywhere, and some of them you can grow yourself. Our step-by-step recipe will greatly simplify the cooking process.

Ingredients:

tomatoes 10 kg.
large sweet apples 4 pcs.
Red pepper.
ground cinnamon half tsp
ground black pepper.
nutmeg 1 tsp.
9% vinegar 1.5 tbsp.
garlic 5 cloves.

Preparation:

1.Remove the peel from the tomatoes and cut into small pieces.

2. Place in a saucepan and place on low heat.

3. Grind the tomatoes through a sieve.

4. Repeat similar steps with apples, then mix with tomatoes.

5.Add spices and cook the tomato mass for 10 minutes.

6.Add garlic and vinegar and cook the sauce for another 5 minutes.

7. We put it in jars and roll it up. It goes well with potatoes and many vegetable dishes.

It turns out just awesome adjika.

Tomato sauce without vinegar for the winter

Ingredients:

tomatoes 1 kg.
bell pepper 1 kg.
garlic 1 head.
salt and pepper to your taste.

Preparation:

1.First, wash the vegetables. Cut the tomatoes into 4 parts. We take out the seeds from the pepper and chop them.

2.Pull the mixture in a blender and then pass it through a sieve.

3.Place the sauce into a saucepan, add salt and sugar. Simmer over low heat for 10 minutes.

4. Chop the garlic and simmer for another 5 minutes.

5. Roll up the sauce immediately while it’s hot.

Very popular all over the world: not a single hamburger or kebab is complete without this aromatic additive.

Unfortunately, store-bought ketchup negatively affects your health and figure, and you definitely shouldn’t give it to children.

“What should I do, since my child loves ketchup so much?” - you ask. The answer is simple - make your own tomato sauce. After all, the product that you personally made will definitely not contain any harmful additives, dyes or preservatives.

I hope you're excited about making your own homemade tomato sauce, it's quite a long process but the results are worth it. the onions and this slow cooking make it less sour and don't require any added sugar. Even sometimes we put carrots in which brings a sweet addition.

With many antioxidant properties and a load of vitamin A and C among many other components, tomato is the king of the garden. A good homemade roasted tomato sauce will always serve as the base for a number of dishes, it's a joker that will make life easier, tomatoes in the refrigerator or even frozen, improvises last minute meals even more simple.

You can make this addition to the main dish not only for once, but also prepare tomato sauce for the winter.

What products will you need?

Before we present you with tomato sauce recipes, let's talk about what products and jars you should choose for twists.

The most important ingredient in this recipe is tomatoes. It is advisable to choose large, fleshy fruits, but if there are none, then any other will do. The main advantage of the seasoning is that you can use not only whole and even tomatoes, but you can buy bruised, cracked or irregularly shaped ones for a lower price (you still have to puree them). The only important thing is that they are fresh.
If you are making tomato dressing for borscht, then it is not necessary to remove the seeds from the tomatoes, but in other cases, make sure that the seeds do not get into the sauce.
Spices in all the recipes below are an optional ingredient. Add them to your taste: if you like it spicy - more pepper, fragrant - more herbs, etc.
If you are closing homemade tomato sauce for the winter, then thoroughly sterilize the jars and boil the lids. You can also roll the product into glass bottles with a screw cap, but in this case, store them in a cool place.

The quality of the ingredients is crucial to obtain a sauce with intense flavor. The truth is that we must accept that tomatoes reach their maximum flavor and best quality in the summer, but there are tricks to enjoy it throughout the year.

We chop onions, peppers and garlic, they should not be very small pieces. We place the pan with the oil on half the heat and once we add them hot and we start shaking, stirring occasionally so that it gets fried all over. For now we will chop the tomato, exactly the same as above, in relatively large pieces and reserve it in a bowl.

Sauce "Classic"

This tomato sauce is neutral, although very tasty. A lot of people like him.

Ingredients:

Tomatoes - 1 kg.
Large onions - 2 pcs.
Sugar - 150 g.
Salt - 1 tbsp. l.
Unscented vegetable oil - 50 ml.

Cooking method

If you took “substandard” tomatoes, then cut out all the spoiled and rotten places (note that “substandard” ones need to be taken 1.5 times more than whole tomatoes without defects).

Homemade tomato sauce for the winter - ingredients

Now, with the heat set to medium-high, allow the tomato to release all its liquid without removing. After about 20 minutes we lower the heat, add salt and sugar and let it cook, stirring occasionally with a wooden spoon so that the tomato dissolves and the water reduces.

Cover with a lid with holes to release steam without staining the kitchen. After an hour you can set it aside whenever you want as you don't want the tomato to caramelize too. If, on the contrary, you want to leave it in the refrigerator, remember that it will not last more than three or four days as the tomato ferments very quickly.

Cut the tomatoes into large pieces. We rub them through a sieve, discard the skins and seeds.

Cut the onion into small cubes. Fry it in a fairly large amount of oil until golden brown. Add tomato puree, salt and sugar to the fried onions. Fry the tomatoes until they boil thoroughly and excess liquid has evaporated.

Types of tomatoes: At home we made this sauce by mixing two types of tomatoes very often but with the best characteristics to get the best taste and texture, ripe tomatoes and pear. Peeled tomato I have no hair at home because we like the sauce crushed and since you have to go through the Chinese the skins are eliminated. If you like your salsa with chips, we'll have to peel the tomatoes, but remember you'll have some nuggets! When peeling tomatoes, we make a cut and scald them in boiling water for 5-10 minutes. The trick when the tomato has no color and not much flavor in winter is to add a can of natural tomato crushed while roasting the natural tomato, this way our sauce gets the best color, texture and flavor. When tomatoes are in season you don't need them unless you want more sauce. Tomato sauce is a few templates.

Beat the mixture with a blender. Let it boil again. We pack the hot one into pre-sterilized half-liter jars and roll it up. We place the jars on the floor, covered with a towel, with the lids down, wrap them in a blanket and leave them like that overnight. In the morning we put the jars in a dark place.

Recipe for delicious tomato sauce for the winter

It goes well with almost anything: in pasta, in pies, in a sandwich, in oven-baked rice. The canister even breaks a branch, but there is nothing like fresh ones that have been over an hour of cooking and it leaves the whole house smelling. The best solution for those who do not find the supermaduro vegetables as they ask to be prepared is to use half fresh tomatoes in the recipe and the rest peeled, sold in jars. “I like Italian, longer, which has less acidity and is less watery than Deborah,” says chef consultant Renata Brown.

Tomato sauce recipe for those who like it spicy

This seasoning is suitable for passionate and hot-tempered people - thrill-seekers. By the way, there is an opinion that moderately spicy food is good for the stomach and blood circulation. Serve this sauce with meat or pasta.

Ingredients:

Tomatoes - 4 kg.
Garlic - 2 large heads or 3 medium ones.
Sugar - 6 tbsp. l.
Salt - 0.5 tbsp. l.
Coarsely ground black pepper - 1 tbsp. l. with a slide.
Allspice - 10 peas.
Carnation - 10 inflorescences.
Vinegar - 2 tbsp. l.
Hot pepper - 2 pods.
Paprika - 1 tbsp. l.

Before you start making the sauce, it is important to remove the skin from the tomato. Then he can go to the fire, chop roughly. The acidity contained in the seeds disappears during cooking. Joao Belesia, of the buffet in Paulistano that bears his name, for example, likes to puree them in a blender and then take them to the bank. “This helps make the sauce thicker and more flavorful,” he says.

More aroma and less acidity. For the stew, Renata uses golden garlic in olive oil, celery and diced carrots. “It’s good for reducing acidity.” His colleague, Belesia, uses only peeled garlic cloves to flavor the oil, but removes them before adding the tomato to the pan.

How to make hot sauce

Wash the tomatoes, remove all rotten and bruised areas. Cut them into large pieces. Place in a deep saucepan and bring to a boil.

After boiling, reduce the heat under the pan and simmer the future tomato sauce for half an hour.

Cut the pepper into rings and send it to the tomatoes. Simmer the tomatoes and hot peppers for another 30 minutes. Add all the specified spices and cook the sauce for another 15 minutes.

Unlike sugar, a double-veiled ingredient. “What leaves the sauce sweet is long cooking, over low heat,” says Renata. The ingredients should be cleared for at least an hour and a half, and stir them well every 20 minutes to prevent them from sticking to the bottom of the container. At this time, if necessary, you can add a little water. But only if he is too thick, says Renata. “The tomato itself is already 80% water.”

Important tips There are other little secrets that make the sauce even tastier. Chef Renata warns that it is important to accept the heavy role of the tomato at the center. He also teaches not to add onions to the stew so as not to add more acidity to the sauce.

While the sauce is cooking, peel and pass all the garlic through a garlic press. Add it to the tomato mixture and simmer for another 10 minutes. Remove the sauce from the heat and rub it through a sieve. Return the mixture to the pan and bring to a boil. Add vinegar and simmer for another 10 minutes.

Pour the sauce into pre-sterilized jars and seal them. Place the jars on the floor covered with a towel, lids down, and cover them with a warm blanket. Leave them like this for 12 hours. Afterwards we put the jars in a cool, dark place.

Baking should be done in a covered pan to allow the sauce to clear better. Salt should only go in at the end. According to him, the trick is for those who want to increase their income even more. Another suggestion for those who want to make the sauce more flavorful and to make it more acidic is to add a piece of whole bacon to the preparation. Fat helps in this process, says Renata.

Sauce frozen for up to six months For anyone who wants to make sauce in large quantities, freezing is the best option. This way you'll always have a wildcard to use in a last-minute batch. Homemade sauce lasts up to six months, says Belezia.

From the given amount of ingredients you should have about three half-liter jars of ketchup. If you want to cook this homemade tomato sauce in larger quantities, then take 2-3 times more of all the ingredients.

Sweet and sour sauce

You can prepare an unusual tomato sauce for the winter. The recipe for this seasoning is given below.

Tomato sauce for the winter without vinegar

The tip should fill the pot enough to get as little air as possible without the sauce crystallizing. When it's time to use, it's ideal to let it thaw in the refrigerator and then warm up in the pan to rinse. Because it will be a little more water resistant, says Banquet.

But there is no need to rush to eat ice cream. “You can speed up the process by taking the frozen sauce in the microwave or straight into the pan.” While he goes through the final step towards the fire to thicken. Are you looking forward to what to do at the fair and serve this bakery for the whole family?

Ingredients:

Tomatoes - 5 kg.
Sour large apples (for example, Antonovka) - 2 pcs.
Coarsely ground black pepper - 1 tsp.
Cinnamon - on the tip of the knife.
Nutmeg - 0.5 teaspoon.
Honey - 1 tsp.
Hot red pepper - 1 tsp. no slide.
Garlic - 1 head.
Vinegar - 2 tbsp. l.

Making an excellent seasoning

Let's prepare the tomatoes - wash them and clean them from spoiled areas. Cut the tomatoes into large cubes. Remove the core and seeds from the apples and also cut them into cubes. Mix apples and tomatoes in a saucepan. Place them on medium heat for 30 minutes (until the apples and tomatoes soften).

Sweet and sour tomato sauce with apples

Bring a medium saucepan with olive oil and garlic over medium heat and sauté until golden brown. Add the basil leaves and simmer for about 3 minutes to allow the sauce to absorb the flavors of the ingredients. Use the following. Note: To avoid leaving the refrigerator, pack the sauce while still hot into sanitized glass jars and lids; transfer to a pan with a stack of dishes at the bottom and cover with hot water; boil for 30 minutes. Carefully remove the pan from the pan using tongs and let it cool on a clean towel - observe for vacuum formation by pressing the lid with the indicator. Store in a dry place for up to 1 month. If you prefer, place it in the freezer and store for up to 3 months. Once opened, store in the refrigerator for up to 5 days.

Peel and finely chop the garlic cloves.
Wash and dry the basil leaves thoroughly.
Add tomato sauce, stir well and season with salt and pepper to taste.

I bought tomato sauce, no way!

Grind the resulting mixture through a sieve and return it to the pan. Boil the tomato sauce for another 10 minutes. Add salt, black pepper, cinnamon, nutmeg and hot red pepper to the brew. Mix thoroughly and leave to simmer for another 5 minutes. Then add honey, vinegar and garlic and boil for another 5 minutes.

Distribute the sauce into pre-sterilized jars. Let's roll them up. Place the jars, lids down, on the floor, covered with a towel, and cover everything on top with a blanket. Let's leave them like that overnight. In the morning we will put it in the pantry or cellar.

Ingredients for two people

Let's agree that, in addition to the fact that it does not develop well, it can even contain a mouse, as everyone knew. Today we are going to explore a recipe that will truly blow your mind, be it taste, speed and convenience. The tomato does not need to dissolve completely.

So everything will be ready in less than half an hour. If you find that it is dry, you can put in some of the cooking water, so always reserve a glass of this cooking water before wiping the noodles and throw away all the water unless the pot contains a replaceable drain.

Barbecue sauce

The last tomato sauce, the recipe for which we will describe in this article, is everyone’s favorite

This world-famous masterpiece was invented in North America, and its recipe spread throughout the world. Not a single outdoor picnic in the United States is complete without his participation.

Recipes for tomato sauces for the winter

Look at the menu, have your wish, order and eat. The formula has a new component: client participation. Born in cold days, dishes of sauces and sauces are also part of the social network. The first reason to taste them, after the fire, is the feeling of warmth on the first fork. This name, given by chef Anthony Bourdain, is used to classify food designed to provoke the senses, both visual and palate. Images of half a dark chocolate ball stuffed with kindling are mixed with syrup of the same ingredient.

Tomato barbecue sauce is popular not only because of its unusual and bright taste, but also because of its versatility: it can be used as an additive to the main dish and as a marinade for meat, poultry, fish or even vegetables.

Here is the classic recipe for this sauce, but you can change it depending on your own taste and the ingredients you have on hand.

For him, this is as important as this cenographic aspect - the sociological one. By pouring syrup onto the combination, the client feels an integral part of this moment. Cooking is a culture, and the professional activity has always attracted the public. Today the chef takes on a symbolic role. When you feel part of the process, even a small part of it, you get enthusiasm,” he says.

Faced with the burger explosion in the capital, Gustavo Bomtempo and Sergio Lucio Oliveira decided to join the fad. But they didn't stop at the basic bread, meat and cheese. The brioche-shaped loaves are topped with 180g Angus beef, artisan mayonnaise and English cheddar. They come to the table with two containers.

Ingredients:

Fresh tomato puree - 1 kg.
Tomato paste - 200 g.
Large onion - 2 pcs.
Odorless vegetable oil - 0.3 cups.
Honey - 2 tbsp. l.
Grain mustard - 2 tbsp. l.
Granulated garlic - 2 tbsp. l.
Ground chili pepper - 1 tsp. with a slide.
Worcestershire sauce - 30 ml.
Apple vinegar - 100 g.
Allspice and salt - to taste.

Homemade tomato sauce with carrots and garlic for the winter

One with the same cheese syrup and the other with crispy bacon. Traveling to the United States, we saw that some homes were investing in the appeal of these sauces and sandwiches with lots of condiments. We brought this idea with cheddar sauce, onions, garlic, herbs and some spices,” says Sergio Lucio Oliveira.

Income is available every day. The good news is that from Tuesday to Friday from 6 all burgers will be 20% off. One recipe is served in the house. The plate comes in several sizes. The yogurt and mustard based sauce enhances the feeling of freshness. “It's a strong aromatic sauce and a long preparation,” explains the manager. The flesh point is selected on the table and written informally on the table. The composition is simple, but successful.

Cooking process

Boil the tomato puree (without seeds or skins) so that all excess moisture evaporates. Cut the onions into small cubes and fry them in vegetable oil in a deep pan until transparent. Crush in a mortar. Add mustard, black pepper, sugar and chili to the onion. Mix the mixture thoroughly.

Add honey and tomato paste to the pan. Mix thoroughly again and simmer for 5 minutes. Add evaporated tomato puree to the mixture and simmer over low heat for 15-20 minutes.

Add vinegar and salt. Puree the mixture using a blender. Boil the sauce for another 20 minutes. Pour the finished product into sterilized jars and close them. Leave to cool on the floor under a blanket, upside down. After a day, put the jars in the cellar (if it is a cold season) or in the refrigerator.

Another universal vegetable preparation is a delicious tomato sauce for the winter. It contains onions and carrots, spices, bay leaves and allspice. In taste and consistency, tomato sauce for the winter turns out like a ready-made gravy. It can be used as tomato sauce for spaghetti and pasta, vegetable dressing for soups and borscht, sauce for meat, cutlets, and meatballs. The recipe is quick, uncomplicated, practical, this tomato sauce will be very useful to you in winter.

Preparing tomato sauce for the winter - useful tips:

✎ select the ripest tomatoes for making tomato sauce. They should be soft and meaty so that the sauce does not have to be boiled for a long time.

✎ There is no need to fry onions and carrots, just soften the vegetables and saute them in oil. If you overcook, the sauce may develop a bitter taste during storage.

✎ after adding onions and carrots to the tomato sauce, stir the vegetables, do not allow them to burn.

✎ the amount of salt and sugar in the recipe is approximate. It is best to taste the sauce at the end of cooking and adjust it to the taste you want by adding what you think is necessary.

✎ you can make homemade tomato sauce spicy for the winter. In this case, five minutes before the end of cooking, add chili powder or finely chopped fresh chili pods.

Homemade tomato sauce recipe with step by step photos

Fresh ripe tomatoes – 2 kg;
onion – 500 g;
carrots – 1 kg;
black peppercorns, allspice - 0.5 tsp each;
bay leaf – 3-4 pcs;
table vinegar 9% - 3 tbsp. l;
salt – 2 tbsp. l;
sugar – 5 tbsp. l (salt and sugar to taste);
refined sunflower oil – 0.5 cups.

How to make tomato sauce from tomatoes for the winter - step-by-step instructions:

We cut the tomatoes with a cross on the side opposite to the stalk.

Pour boiling water into the pan, lower the tomatoes for 3-4 minutes. Transfer the tomatoes from the hot water to a pan of cold water. When cool, remove the skin and cut out the remaining stalk.

Using a blender or meat grinder, grind the tomatoes into a homogeneous mass (along with the seeds). Bring to a boil over low heat. Boil for 10 minutes until the rising foam goes away.

At this time, grate the carrots on a coarse grater and cut the onions into thin rings or cubes.

Pour vegetable oil into a deep frying pan or cauldron. Add the onion and simmer for 2-3 minutes. Add carrots. Simmer the vegetables for 10 minutes under the lid, periodically opening and stirring the vegetables until the carrots become soft.

Pour the onions and carrots into the boiling tomato. Add salt, sugar, peppercorns and allspice, bay leaf. If you need a thick sauce, then cook over medium heat for 10 minutes, evaporating the liquid. If it is medium thick, then cook for five minutes under the lid, then remove it and another five minutes without the lid. At the end of cooking, add vinegar. Taste the finished sauce and adjust the salt/sugar/vinegar/pepper.

We sterilize the jars in any convenient way and fill them with boiling tomato sauce. Screw the lids on and turn them upside down. Cover with a jacket (blanket, blanket, thick towel) for additional sterilization of the sauce.

As you can see, preparing a delicious tomato sauce for the winter is no more difficult than regular frying for soups and borscht. In winter, it can be added to various dishes and used for its intended purpose - as a sauce for spaghetti, rice, buckwheat, and stewed meatballs and cutlets in it.