Today we will reveal the secret of how to cook the most delicious tomato sauce for pizza - the best dressing for a real Italian delicacy, one of the most popular dishes in the world. If you are a beginner and don't understand the nuances at all, even more dedication will be required from you. Approach the business with love, put your soul into it, and then everything will definitely work out.

Tomatoes are what they love and appreciate in Italy, and therefore they are used in huge quantities. The genuine sourness of a ripe red vegetable can add color to the taste of any culinary creation.

Tomatoes have long been one of the main components Italian cuisine... They are blanched, stewed, baked, dried, canned and used in sauces in almost any form.

The classic dressing is prepared from the ripe fruits, fleshy, aromatic, which have absorbed all the juices. Plum varieties are preferred. They contain the least amount of moisture and seeds.

Tomatoes must be peeled off.

Then they are mashed in various ways:

• grind with a blender, or grind raw through a sieve;
• stew until it turns into a homogeneous mass;
• baked in the oven and then chopped with a blender or with a fork.

Instead of fresh tomatoes use canned, skinless in own juice.

Italian cuisine is never complete without spices. Basil and oregano are traditionally used in pizza sauce. Sometimes they are used separately. Tomatoes are flavored with both dried and fresh herbs.

Garlic is one of the favorite spices in the Apennine Peninsula. It is almost always added to tomato sauce. It perfectly combines with the taste of ripe fruits and enhances the aromas of all components of the filling.

Garlic is put in fresh, dried, pre-fried form. It is crushed with a knife, crushed, pushed through a press. Some recipes do not require the physical presence of the seasoning. The aroma is extracted from it by frying the whole cloves in olive oil. The garlic is then removed, and the main ingredient, tomato paste or chopped tomatoes, is added to the fragrant essence.

At home, in addition to olive, you can use other food vegetable oils, necessarily refined and odorless.

The dressing is flavored with salt, ideally sea salt. A little sugar can be added to enhance the flavor. The exact amount is not always indicated in recipes. Here everyone decides for himself, focusing on personal preferences. As in the case of salt, some people like saltier, while others are practically bland.

There are many variations on the theme of tomato pizza sauce. Even in Italy itself, in different regions it is prepared in different ways. What can we say about the remote corners of the planet.

Many countries around the world have their own culture of making pizza or a dish similar to it. The taste of these snacks matches the preferences of the people who live there. Local pizza makers can prepare a sauce that is completely different from Italian, with the addition of wine, other vegetables (carrots or bell pepper), vinegar, sour cream, etc.

We propose to consider several recipes and take some of them for yourself.

Tomato Pizza Sauce Recipes

First, let's take a look at the recipe for a classic Italian sauce. And then we turn to its variations and conclude whether it is worth trying to improve what is already perfect in itself.

Classic Italian pizza sauce

Oddly enough, but Italians prefer to cook tomato sauce from canned tomato ov. And it's not just about convenience. The tomato dressing in its own juice turns out to be thicker, richer and tastier.

The recipe includes several ingredients: the actual tomatoes, pepper, oregano, salt and olive oil... Canned tomatoes are needed, without skin.

We spread the contents of one can together with juice (this is about half a kilogram) into a deep container. Beat with an immersion blender until smooth.

Only after that we add all the other components:

• dry oregano - 1 tablespoon;
• salt to taste;
• some black pepper - also to taste.

Pour olive oil (4 tablespoons) at the very end. In no case should it be whipped with a blender together with tomatoes, because otherwise the sauce will turn out to be a completely different pink paste in structure. But since we don't need this, we add the butter at the end and gently stir it in with a spoon.

Now we can say that the sauce is ready. It does not need to be heated, stewed, or boiled. Since the pizza is put in the oven, all the ingredients will be cooked there.

As you can see, the real italian sauce it is completely easy to do, so is it worth it to spend money on purchased ketchups of unknown composition and unknown origin?

Tomato sauce like in a pizzeria

An alternative classic sauce may be the invention of local pizza makers. Some will find this dressing more expressive. In many countries of the world, including ours, pizza is not perceived as light snack, but as a real hot dish, from which one is expected not just to satisfy hunger, but a whole range of sensations.

Take a pound of tomatoes in your own juice. Fold into a saucepan. Add coarsely chopped, seeded red Bell pepper... Chop two onions and one head of garlic into the same mass.

Be sure to salt the mixture to taste. Add half a teaspoon of dried oregano, basil, and marjoram. To enhance the flavor, add a small spoonful of sugar and add a quarter cup of cold-pressed olive oil.

Bring the mixture to a boil. Reduce heat to low and let the sauce sit on it for about half an hour. Remember to stir from time to time to prevent the mixture from sticking to the bottom and burning.

When the mass has halved in volume, turn off the heat and let it cool slightly. Whisk the contents of the saucepan with a blender and boil again. After the sauce has cooled, it will be completely ready for further use.

Boiled Tomato Pizza Sauce

The classic Italian sauce is not cooked, but you can go the other way by stewing it over the fire. This will help the taste of tomatoes and spices to open up, and the flavors to combine into a whole.

You will need a jar of peeled tomatoes canned in their own juice, a deep saucepan, a wide flat knife, a couple of garlic cloves, oregano and black pepper powder, and refined olive oil.

Peel the garlic and crush it with a knife. Fill the bottom of the saucepan completely with olive oil. Fry the crushed garlic in it. When it changes its color and fully gives off the aroma, remove it and put the tomatoes chopped with a blender instead.

Let the mass boil, season it to taste with salt, pepper and oregano. Cook over medium heat for 2-3 minutes. If the sauce is too thick, you can thin it slightly with water.

After the mass turns orange, the fire can be extinguished. Let it cool before applying the sauce to the base.

Pizza sauce with fresh tomatoes

You don't have to look for canned tomatoes for the sauce. It can be prepared from fresh tomatoes... This topic becomes especially relevant in the season when the abundantly ripening crop forces us to look for all new ways of processing it.

Take 3-4 ripe fruits. Pour boiling water over them for two minutes, then pour over cold water... This procedure is called blanching. It is usually used in order to preserve the natural color and taste of the vegetable in ready dish... But it will help us to quickly and easily remove the skin from raw tomatoes.

Grind peeled tomatoes with two cloves of garlic using a blender, food processor or other kitchen appliances... Fold the blank into a saucepan, add a couple of tablespoons of olive oil, a pinch of basil, oregano and a little black pepper to it.

Simmer the mixture over low heat for five minutes. Remember to cool the sauce before applying it to the base.

Pizza sauce with canned tomatoes and carrots

This unusual option will appeal to those who like sweetish sauces. Roasted carrots soften the flavor of the dressing and suppress excess tomato acidity. This sauce can also be served with pasta and meat dishes.

Peel one medium carrot and one onion. Chop them finely. It is better to grate carrots. Fold in a pan and fry in a large number olive oil.

Place the golden dressing in a deep saucepan. Send the contents of a can with canned tomatoes there. Season with black pepper and salt to taste, half a teaspoon of basil and the same amount of sugar.

Heat the contents of the saucepan. Leave it to simmer under the lid for 15-20 minutes. Then everything should be scrolled properly with a blender or food processor. The sauce can be divided into jars and stored in the refrigerator for up to 3-5 days.

With red wine

This sauce is completely different from classic version... But due to its unusual components, it has such a unique aroma that lovers of trying something new will surely like it.

Be sure to try to treat them to your family. Cook half a turnip onion. Cut it into small pieces. Fold into a saucepan. Pour in some olive oil, add sugar, salt and red pepper to taste.

Saute the onions until golden crust... Add 4 tablespoons of dry red wine to it. Boil the mixture over medium heat for 2-3 minutes.

Prepare the tomatoes during this time. Take 3 large ripe tomatoes, peel them and cut into small pieces... Transfer to a saucepan with the wine and onion mixture. Add more salt if not enough.

Cook the sauce over low heat for 5 minutes. Then add a finely chopped parsley sprig into it. Add cloves and nutmeg on the tip of the knife. Grate literally 1cm of celery root.

Simmer everything together for another 10 minutes and then remove from heat. The finished sauce must be cooled and chopped with a blender.

With tomato paste

Instead of fresh and canned tomatoes, you can use ready-made tomato paste. Neither taste nor consistency will be affected by this.

The tomato paste pizza sauce is prepared in just a couple of minutes. We need two tablespoons of the thick base.

Dilute the paste with cold water, pour in a little and stir thoroughly. The sauce will turn out to be not too liquid and not very thick, it should spread well on the dough.

If we have achieved the desired consistency, it's time to add seasonings. Put salt and red to taste ground pepper... Two tablespoons of oregano and the same amount of refined extra virgin olive oil.

Mix the components until smooth. Please, the sauce is ready!

With garlic and basil

This recipe uses fresh green basil (1-2 branches). It is placed whole, along with three cloves of garlic, in heated olive oil. The oil is poured into the container in which the sauce will be prepared.

Fry the seasonings for a short time and add canned tomato puree to them. Take one jar and pre-grind its contents.

Simmer the puree over the fire for about 5 minutes. Add salt to taste. We mix. At the end of cooking, remove the garlic and basil from the sauce.

Making Pink Pizza Sauce

All over the world, pizza is not at all the same a traditional dish that is cooked in sunny Italy. Therefore, fantasizing is not prohibited. Instead of the classic traditional sauce, you can make a not quite familiar pink sauce, which is perfect with shrimp and other seafood.

The pink sauce is made on the basis of mayonnaise. Measure half a glass of Provencal and add two teaspoons of tomato paste to it.

So that the sauce is not too thick, dilute it with 2-3 tablespoons of heavy (20%) cream. Squeeze a clove of garlic into it, pour a teaspoon lemon juice, salt to taste and put literally half a teaspoon of sugar.

This sauce does not need to be boiled. After connecting all the components, it is already ready for use.

Raw tomato sauce

Pour boiling water over fresh tomatoes. Peel them. Chop randomly and drop into blender. Add garlic, fresh basil and salt to them to taste.

The oven must be heated to 195˚С. We keep the tomatoes in this mode for 40-50 minutes.

We take it out of the oven, peel it. Grind in mashed potatoes. Add to the pasta a tablespoon of oregano, half a spoonful of basil, a little (to taste) dry or fresh rosemary, black pepper, sugar and salt, two tablespoons of olive oil.

That's probably all. Now you know how to make tomato pizza sauce at home. Which one tastes better is up to you.

Required:
1 can of peeled tomatoes in their own juice
5-6 cloves of garlic
Salt, sugar, vinegar, or lemon juice
Hot peppers
Greens to taste
If you don't like store-bought ketchup, try this simple sauce for yourself. Moreover, peeled tomatoes can now be bought at a very low price.

Transfer the tomatoes to a blender. Grind into a homogeneous mass together with juice.

Transfer to a saucepan.

Put on fire and bring to a boil.

While the sauce is simmering, taste it. And add salt, sugar if necessary (I personally rarely add sugar, I mostly come across sweet tomatoes on the contrary). And for acid - table vinegar or lemon juice.
I also add a teaspoon of coarsely ground hot pepper(I have it stored in vegetable oil).

Chop the garlic finely with a knife.

Once the sauce has boiled, remove it from the stove.

Add all the garlic, stir gently with a spoon.
Remove the foam with the same spoon.

If desired, you can add finely chopped herbs to your taste.
Store in the refrigerator for a week. Maybe it can be stored longer - alas, with us it never managed to stay longer. It is eaten without a trace.

Meat dishes and side dishes will be much tastier if served with them aromatic sauce... It can be prepared from a wide variety of ingredients.
Today I propose an unusual option - salted tomato sauce. Surely you can recall a situation when the bank has already been opened, and no one wants to eat its contents. From leftovers, you can quickly prepare delicious sauce that tastes as good as store-bought ketchups.

Quantity: 12 servings
Preparation: 15 minutes
Cooking: 25 minutes

Ingredients:
Salted tomatoes - 1 l
Garlic - 3-4 cloves
Bulb onions - 1 pc.
Ground black pepper - 1 tsp
Salt - 1 tsp
Parsley - 1 bunch
Dill - 1 bunch
Vegetable oil - 2 tsp

Preparation:
Prepare necessary products


Combine salted tomatoes without brine with chopped onions.


Grind tomatoes and onions until puree with a blender.


Pour into a saucepan, add salt, pepper, chopped garlic and chopped parsley and dill.


Simmer for 20 minutes after boiling.


Place the hot sauce in a suitable sized jar or gravy boat. Chill and serve as an addition to meat dishes and side dishes.
From this amount of ingredients, I got 0.5 liters of sauce.


Bon Appetit!

Tomato paste- an indispensable component for the preparation of many dishes, giving them their characteristic taste, aroma and color. As a rule, the versions of the product offered by the manufacturers have a dubious composition and taste far from ideal. Avoid using poor quality product will succeed by cooking the tomato yourself.

How to make tomato paste?

Preparing tomato paste at home is not as fast as we would like, but the excellent result fully compensates for the time and effort spent.

1. The workpiece can be prepared according to the classical technology by boiling tomato juice to the desired density.
2. The process of preliminary straining of the tomato base with the help of a fabric bag, which is suspended for 12-14 hours, will speed up the process.
3. Another way for more fast food blanks - settling the cooked boiled tomato juice: strain the clear liquid with a hose, leaving only the thick pulp in the pan.
4. DIY tomato paste can be sealed without additives or filled with flavor according to the recipe.

How to make tomato paste from fresh tomatoes?

Natural pasta from fresh tomatoes, cooked without any additives, will transform the taste characteristics of familiar dishes and, unlike a purchased product, will fill them only with benefits. As raw materials, it is preferable to use fleshy and not too juicy tomatoes, which will somewhat reduce the preparation time of the preparation.

Ingredients:

• tomatoes - 10 kg.

Preparation

1. Tomatoes are cut into halves or slices, placed in an enamel container and boiled until the peel softens and peels off.
2. Grind the tomato mass through a fine sieve, separating the seeds and peel.
3. The resulting pulp is boiled with juice to the desired thickness, stirring more and more often as it thickens.
4. The thick paste is spread hot in sterile jars, hermetically sealed and placed upside down under a warm blanket.

Canned tomato paste

Tomato paste is a recipe that can be performed not only with fresh tomatoes. Canned Tomatoes suitable for this purpose no less than usual. The finished boiled product is supplemented with seasonings and spices at will and taste, while obtaining at the same time an excellent sauce for serving pasta, meat, fish, side dishes and other dishes.

Ingredients:

• canned tomatoes - how many are available;
• garlic, spices and herbs to taste.

Preparation

1. Canned tomatoes are peeled.
2. Grind the fruits in a blender until puree. When using canned food in their own juice, tomatoes are used together with juice.
3. To obtain a more uniform consistency, the mass is rubbed through a fine sieve.
4. Place a container with mashed potatoes over a fire and boil until most of the moisture evaporates and the mass thickens.
5. Add spicy and savory additives as desired.
6. After the tomato paste boils for another 7-10 minutes, it is sealed in a sterile container and wrapped warmly until it cools.

Turkish tomato paste

Turkish salcha, a pasta prepared by housewives at home in Turkey, has an individual cooking technology. The uniqueness of the recipe is in the natural drying of tomato mass in the sun and evaporation of moisture in this manner. The process of creating a blank is lengthy, but as a result, you can get natural product preserving all the vitamins and the taste of fresh tomatoes.

Ingredients:

• tomatoes - 20 kg;
• coarse salt - 2 large handfuls;
• vegetable oil.

Preparation

1. Ripe tomatoes are washed, dried and cut into halves or quarters, depending on size.
2. Fold the slices into an enameled basin, sprinkle with a little salt and leave in the open sun for 2 days, stirring several times a day and kneading the mass with your hands.
3. Punch the tomato mass with a blender, and then grind it through a sieve.
4. Transfer the resulting puree to baking sheets or trays and expose to the sun for another 4-5 days, stirring frequently so that the moisture evaporates.
5. The finished Turkish tomato paste is transferred to sterile jars.
6. Pour a spoonful of calcined and cooled vegetable oil on top and place the workpiece in the cold.

Italian tomato paste - recipe

Italian recipe for homemade tomato paste, in addition to fresh tomatoes, includes salt and often flavoring additives as fragrant herbs: basil, oregano, thyme or special Italian mix. In addition, in some cases, if desired, the composition includes olive oil, dried or fresh chopped garlic.

Ingredients:

• tomatoes - 10 kg;
• coarse salt to taste;
• garlic - 1 head;
• onions - 1-2 pcs.;
• Italian dried herbs - 2-3 tbsp. spoons;
• olive oil - 150 ml.

Preparation

1. Cut the tomatoes into slices, simmer over medium heat until boiling, boil for 15 minutes, grind through a sieve.
2. Onion and chopped garlic cloves are fried in oil, which are then thrown away.
3. The resulting puree is added and the mass is boiled until thickened, stirring.
4. When ready, Italian tomato paste is seasoned with herbs and after 5 minutes it is laid out in sterile jars.

Tomato paste for the winter through a meat grinder - recipe

If the presence of seeds in the finished product does not bother you, the recipe for making tomato paste can be greatly simplified by simply passing the tomatoes through a meat grinder and avoiding the tedious grinding of the mass. The texture of the workpiece is adjusted to taste by boiling the base to the desired thickness with frequent stirring.

Ingredients:

• tomatoes - 5 kg;
• salt to taste.

Preparation

1. Washed tomatoes are cut into pieces and passed through a meat grinder.
2. Pour the mass into an enamel container and boil it down at least half, then add some salt.
3. Ready-made hot is sealed in sterile jars, wrapped upside down until it cools.

Spicy tomato paste

Homemade tomato paste can be classic in taste without any additives, or it can be filled with pungency and piquancy during the cooking process. You can add to the composition both ground ready-made red pepper, and chopped fresh chili pods and garlic, grated or squeezed through a press.

Ingredients:

• tomatoes - 5 kg;
• coarse salt - 1.5-2 tbsp. spoons;
• garlic - 1 head;
• ground red pepper - 1.5 tsp or to taste.

Preparation

1. Tomatoes are cut and boiled for 15 minutes, after which they are rubbed through a sieve.
2. Add pepper, garlic and salt to the puree, boil the mass for several hours until the desired texture and thickness is obtained.
3. Tomato spicy paste is sealed in a sterilized container.

Tomato paste with vinegar for the winter

Tomato paste with vinegar will be stored for more than one year at home, even at room temperature. In addition, the preparation prepared according to the following recipe acquires a harmonious taste, which is very appropriate to complement dishes from meat and other products, and will become an excellent basis for pasta.

Ingredients:

• tomatoes - 6 kg;
• coarse salt - 1.5 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• onions - 3 pcs.;
• acetic acid - 1 dessert spoon.

Preparation

1. Washed and chopped tomatoes, along with chopped onions, are placed in a saucepan and boiled for 15 minutes.
2. Skip vegetable mix through a sieve.
3. Add salt, sugar to the resulting puree, boil with stirring until the volume is halved.
4. Pour in vinegar, boil the paste for 5 minutes and seal.

Tomato paste with garlic - recipe

It gains additional flavor, pungency and piquancy when cooked with garlic. In such a composition, the preparation is ideal for making sauces, adding to borscht, stews and other dishes. The finished workpiece can be salted to taste or left as it is, capped in jars.

Ingredients:

• tomatoes - 8 kg;
• garlic - 2 heads.

Preparation

1. Sliced ​​tomatoes are brought in until soft, grind through a sieve.
2. Garlic, pre-peeled and squeezed out through a press, is added to the resulting puree.
3. Place the vessel with the workpiece on the stove and boil it down at periodic intervals, and at the end of cooking with frequent stirring until it thickens and evaporates most of the moisture.
4. The finished tomato paste is sealed for the winter.

Sweet tomato paste

Cooking tomato paste at home according to the following recipe is not much different from previous versions in terms of technology, but has a slightly different result. Thanks to the addition of sugar, the workpiece acquires a characteristic sweetness, which will be especially suitable for the preparation of all kinds of dishes.

Ingredients:

• tomatoes - 4 kg;
• coarse, non-iodized salt - to taste;
• sugar - 100 g;
• vinegar 6% - 100 ml;
• onions - 2 pcs.

Preparation

1. Cut the washed tomatoes together with the peeled onions, put in a suitable container and boil from the moment they boil for 15 minutes.
2. Grind the vegetable mass through a sieve.
3. The resulting puree is boiled until thick.
4. Add sugar, salt, vinegar, heat the paste for another 5-7 minutes, seal it in jars.

Concentrated tomato paste

Especially concentrated and thick at home - the dream of any housewife. It is fashionable to obtain the desired effect and achieve the ideal texture of the workpiece on the stove only by long and tedious boiling with continuous stirring. Simplifies the task of cooking tomatoes in the oven.

Ingredients:

• tomatoes - 5 kg.

Preparation

1. Tomatoes, wash, cut, boil for 15 minutes, grind through a sieve.
2. The resulting puree is poured into deep molds or baking sheets and placed in an oven heated to 160 degrees for 4-5 hours, stirring from time to time.
3. The finished paste is packaged in sterile jars.

Tomato paste in a slow cooker

Preparing elementary. In this case, it will be possible to reduce the number of necessary stirring of the tomato mass in the process of evaporation of the liquid by several times. It is important to keep the cover of the device open when doing this. The preparation time of the workpiece is determined independently, depending on the desired density.

Ingredients:

• tomatoes - 3 kg;
• salt, not iodized - to taste.

Preparation

1. Tomatoes are cut into pieces, loaded into a bowl and kept on "Stew" at closed lid 30 minutes.
2. Grind the mass through a sieve, return to the bowl the puree with juice, which is boiled on the "Pastry" with the lid open until the desired density.
3. Salt the paste, seal it in a sterile container.

Tomato paste in a pressure cooker

Cooking tomato paste in a mechanical pressure cooker is no different from cooking in a regular saucepan, since it requires cooking with the lid open to evaporate the liquid. An electric appliance will be able to double the speed of steaming tomato slices, which are traditionally grinded through a sieve and boiled with the lid of the device open.