To prepare the sauce, you need to select well-ripened tomatoes without traces of spoilage and decay. The peel of tomatoes can be peeled off, or you can cook with it. You can remove the peel by pre-blanching the tomatoes for 1-2 minutes. Can be steamed and rubbed through a fine metal sieve. And a clever technique can come to the rescue - a blender. I myself first grind all the ingredients in a blender, then I boil the sauce.

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

Tomato sauce recipes for the winter

Garlic Tomato Sauce

Tomatoes - 1 kg

Sweet pepper - 1 kg

Garlic - 5-7 cloves

Salt pepper

How to make the sauce:

Wash tomatoes and bell peppers well. Peel the seeds from the pepper. Cut into wedges.

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

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

Let it boil for 5-7 minutes. Then add garlic passed through a press, salt and ground pepper. Mix. Bring to a boil and simmer for another 5-7 minutes.

Pour the sauce hot into clean prepared jars and roll up. Cool and store.

Tomato sauce with onions

This sauce is also suitable for meat, vegetables, borscht, soup, pasta.

Composition:

Tomatoes - 2 kg

Onions - 2 kg

Ground cinnamon - 1 teaspoon

Cloves - 1 teaspoon

Ground red pepper - 1 teaspoon (or to taste)

Sugar - 1 glass

Salt - 5 teaspoons

Apple cider vinegar - 1 glass

How to make the sauce:

Wash the tomatoes and cut into wedges. Cut the stalk.

Peel and chop the onion.

Scroll through a meat grinder or grind in a blender.

Pour the puree into a saucepan and bring to a boil over low heat. Stir several times.

Add cinnamon, cloves, ground red pepper, sugar and salt. Cook over low heat, stirring occasionally for about an hour.

Add vinegar 5 minutes before the end of cooking.

Pour hot sauce into prepared jars and roll up.

Aromatic tomato sauce

Composition:

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 make the sauce:

Pour boiling water over the tomatoes and peel them off. You can pre-extinguish and then rub through a sieve.

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

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

Add finely chopped tomatoes or sifted tomatoes, basil, ground pepper, sugar and salt.

Simmer over low heat until the sauce has evaporated by about one third.

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

Tomato sauce with hops-suneli

Composition:

Tomatoes - 2.5 kg

Garlic - 5-7 cloves

Hot peppers - 2 - 2.5 pods (small)

Coriander - 1 tablespoon

Hops-suneli - 2-3 teaspoons

Sugar, salt - to taste

How to make 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 wedges and boil until the tomatoes are tender. 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 has decreased 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 simmer for 5-7 minutes.

Pour the sauce hot into jars and roll up.

Mustard tomato sauce

Composition:

Tomatoes - 5 - 5.5 kg

Garlic - 5-7 cloves

Cinnamon - 1 teaspoon

Cloves - 1 - 1.5 teaspoons

Ground allspice - 1 teaspoon

Mustard - 1 teaspoon (whole grains)

Sugar - 375 grams

Apple cider vinegar - 175 ml

Salt - 90 grams (or to taste)

How to make the sauce:

Rinse the tomatoes selected for the sauce. Chop and boil. Rub through a sieve.

Put the puree in a saucepan. Boil.

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

As soon as the tomato puree boils, add the onion and 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. Cork hermetically.

Tomato sauce with carrots

Composition:

Tomatoes - 3.0 kg

Carrots - 0.5 kg

Sweet pepper - 1.0 kg

Vegetable oil - 1.5 cups

Garlic - 2-3 cloves

Sugar - 1 glass

Vinegar - 2 tablespoons

Salt - 2 tablespoons

Parsley greens - 1 bunch

How to make the sauce:

Pour boiling water over the tomatoes and peel them. Cut into slices.

Peel the carrots and cut into pieces.

Wash sweet peppers and remove seeds. Slice.

Chop the garlic through a press.

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

A jar of bright, fragrant, amazingly tasty tomato sauce will fill even the gloomiest winter days with memories of a sunny summer!

The ability to cook tomato sauce is a matter of honor for a good housewife. Every family that loves tomatoes has their own secrets that make the taste of homemade tomato preparations unique.

Tomato sauce recipes can be found in almost every national cuisine in the world. This popular "seasoning" is used both for marinating various products and for serving ready-made meals.

Such popular dishes as borscht, meatballs, vegetable stew, pizza with tomatoes and basil, stuffed peppers without tomato sauce will lose their zest.

Homemade tomato preparations have many advantages. First, they go well with any dish. Secondly, by adding a variety of vegetables, spices and herbs, adjusting the amount of salt and sugar, you can achieve an extraordinary variety of tastes.

Spicy tomato sauce will be a great addition to meat and fish. The sweet preparation will set off the taste of baked potatoes. Sour pasta will add spice to the first courses and vegetable side dishes. And for pasta and cereal side dishes, a sweet and sour tomato delicacy is ideal.

Our selection contains recipes for the most delicious tomato sauces for the winter.

7 recipes for tomato sauce for the winter

Recipe 1. Classic tomato sauce

Ingredients for 2 liter jars: 3 kg of tomatoes, 140 g of sugar, 25 g of sea salt, 80 g of 6% vinegar, 1 clove of garlic, 20 cloves, 25 black peppercorns, red pepper.

1. Peel the tomatoes, chop finely, put in a saucepan and cook over medium heat until the tomatoes are one third boiled down. In this case, do not cover the dishes with a lid.
2. Next, add sugar, and when it dissolves, salt the tomatoes and keep the pan on fire for a little more. After that, put the spices in the tomato mass and cook for no more than 10 minutes.
3. When the sauce has cooled, rub it through a fine sieve to filter out any large spices.
4. Then transfer the tomato paste back to the saucepan, bring to a boil, place in sterilized jars and roll up.

Recipe 2. Tomato sauce with apples

Ingredients for 10 half-liter jars: 10 kg tomatoes, 4 large sweet apples, 1 teaspoon ground black pepper, 0.5 teaspoon ground cinnamon, 1 teaspoon nutmeg powder, 1 teaspoon honey, 0.5 teaspoon ground red pepper, 5 large cloves of garlic, 2 tablespoons of 9% vinegar.

1. Put the peeled and cut tomatoes into small slices in a saucepan and simmer over low heat until they become soft, and then wipe the workpiece through a sieve.
2. Cut the apples as small as possible, stew and grind, and then combine with the tomatoes and simmer for 10 minutes.
3. Add honey and spices to the tomato puree and cook for 10 minutes. Place the vinegar and garlic in the saucepan last, then keep it on the fire for another 5 minutes.
4. Spread the hot tomato sauce over dry, sterilized jars and roll up immediately. This sweet and sour tomato delicacy goes well with vegetable dishes, potato casseroles and cabbage cutlets.

Recipe 3. Kuban tomato sauce for the winter

Ingredients for 4 half-liter jars: 3 kg of tomatoes, 8 cloves of garlic, 3 onions, 8-10 cloves, 14 peas of allspice, 0.5 teaspoon of ground cinnamon, 10 black peppercorns, 2 tablespoons of 6% apple cider vinegar, salt and sugar to taste (about 3 teaspoons of salt and 3 tablespoons of sugar).

1. Remove the skins from the tomatoes, cut into small pieces, place in a cauldron or saucepan with a thick bottom and place over medium heat. It is better to take fleshy tomatoes with a minimum content of juice and seeds. Cook, covered, 10-12 minutes, until tender.
2. While the tomatoes are boiling, prepare a set of spices for the sauce. Combine black pepper, allspice and cloves, wrap in a bag in cheesecloth or thin white cotton cloth.
3. Cut the onion into half rings or cubes. Finely chop the cloves of garlic. When the tomatoes are soft, add the onions to them, stir and cook, covered for 6-7 minutes, until the onions are soft. The sauce should boil down a little and thicken. Then add the garlic, stir and, without covering, cook over low heat for another 2-3 minutes.
4. Transfer the sauce to a blender bowl and turn into a thick, smooth puree. If you want to achieve a uniform consistency, without small particles of seeds, rub the puree through a fine strainer.
5. Transfer the sauce to a cauldron with a thick bottom, put a bag of spices in it and cook over low heat until thickened. Then season the tomato paste with salt, sugar and ground cinnamon, boil for 5 minutes and pour in the vinegar.
6. Pour the boiling sauce into hot, sterilized jars, cover and seal tightly. Turn the cans upside down, wrap them up with a blanket, blanket or warm jacket for a day.

Recipe 4. Mexican tomato sauce "Salsa"

Ingredients for 4 half-liter jars: 1 kg of tomatoes, 2 onions, 200 g of green chili, 2 bell peppers, 6 cloves of garlic, 1 teaspoon of dried oregano, 5 tablespoons of 9% vinegar, 1 tablespoon of sugar, 0.5 a teaspoon of salt, 5 tablespoons of vegetable oil, cumin if desired.

1. Wash the chili peppers, cut them lengthwise into halves, remove the stalk and all the seeds. If you want to make a not very spicy seasoning, bake the fruits in the oven for 10 minutes and peel them - it is in it that all the spiciness is.
2. Slice the chili pepper thinly. Chop the onion finely. Peel the bell pepper from the stalk and seeds and cut without removing the peel.
3. Peel the tomatoes and cut off the firm place where the tomatoes are attached to the branches. Cut into cubes to 2-3 cm, add garlic, vinegar, salt and seasonings to the tomatoes, stir, immerse in a large saucepan and keep over medium heat, stirring continuously, until they boil.
4. Then reduce heat and simmer over low heat, stirring occasionally, for about 20 minutes. Put the finished salsa in sterilized jars and close the screw caps boiled for 5 minutes.
5. Turn the jars over and let cool. It is not necessary to cover with a blanket. This spicy sauce will appeal to spicy lovers. It is served with eggs, fish, meat, beans and cauliflower.

Recipe 5. Scented tomato sauce for the winter

Ingredients for 10 half-liter jars: 11 kg of tomatoes, 750 g of sugar, 4.5 kg of onions, 350 ml of vinegar, 180 g of table salt, 60 g of garlic, 0.5 teaspoon of cinnamon, 2 tablespoons of mustard, 10 inflorescences cloves, 10 allspice peas.

1. Blanch the peeled tomatoes, cut in half and place in a large deep cauldron.
2. Finely chop the onion and garlic, put in a bowl with tomatoes, add spices (their amount can be adjusted to taste) and half the sugar.
3. Simmer the future sauce over low heat until it boils down in half.
4. Then add salt and the other half of the sugar into the cauldron. Cook until the free-flowing mixtures are completely dissolved. Remove the dishes from the heat and pour in the vinegar.
5. Pour the prepared tomato sauce into the jars, cover with lids and set to sterilize for 15 minutes.
6. After the specified time, roll up the cans, turn them over, wrap them in a warm cloth and leave to cool completely.

Recipe 6. Tomato sauce with carrots for the winter

Ingredients for 6 half-liter jars: 3 kg of tomatoes, 1.5 cups of vegetable oil, 0.5 kg of carrots, 2-3 cloves of garlic, 1 kg of sweet pepper, 1 bunch of parsley, 2 tablespoons of salt, 1 glass of sugar, 2 tablespoons of vinegar.

1. Cut the peeled tomatoes into slices. Peel and chop the carrots. Squeeze the garlic through a press. Cut the bell peppers into cubes.
2. Grind prepared peppers, tomatoes and carrots in a blender. Pour the vegetable puree into a saucepan, bring to a boil over low heat, stirring well. Boil the sauce for 25-30 minutes.
3. Add chopped garlic, vegetable oil, finely chopped parsley, sugar and salt.
4. Bring the sauce to a boil and keep it on the stove for another 3-4 minutes.
5. Pour in the vinegar, let it boil again, pour into sterilized jars and roll up.

Recipe 7. Spicy tomato sauce with horseradish

Ingredients for 10 half-liter jars: 10 kg of tomatoes, 1 kg of horseradish, 800 g of garlic, salt to taste.

1. Peel horseradish and garlic. Remove the skin from the tomato.
2. Grind all vegetables separately in a meat grinder.
3. Boil the tomatoes for 20 minutes, add the horseradish and simmer for another 10 minutes. Add garlic at the very end.
4. Season to taste with salt, let it boil and pour into sterilized jars. Horseradish tomato sauce is not only tasty, but also healthy: in winter it will serve as a good prevention of colds.

Recipe 8. Tomato sauce with basil for the winter

Ingredients for 2 half-liter jars: 1 kg of tomatoes, half a clove of garlic, 1 bunch of green basil, 100 ml of refined vegetable oil, 2 tablespoons of sugar, 2-3 teaspoons of salt, parsley if desired.

1. Rinse the parsley and basil thoroughly and dry with napkins, and then finely chop the herbs.
2. Remove the skin from the tomatoes, chop the pulp coarsely and boil for 30 minutes. Then grind the tomatoes with a hand blender.
3. Squeeze the minced garlic, basil and parsley into a puree. While stirring the sauce, gradually add the vegetable oil. Simmer on low heat for 15-20 minutes. Add sugar and salt at the end.
4. Rub the sauce through a sieve to get a silky consistency. And if you want it to thicken better, evaporate it for a while or add a little diluted starch.
5. Pour the finished sauce with basil into sterilized jars and tighten the lids carefully. This sauce is perfect with pizza and spaghetti.

1. Tomatoes of any variety are suitable for making tomato sauce. The main thing is to select ripe, juicy, without traces of spoilage and rotting fruits.

2. To make it easier to remove the skin, you need to make cross-shaped cuts at the base of the tomatoes, pour boiling water over them and immediately dip them in ice water.

3. Tomato sauce is best cooked in a stainless steel pot or in an enamel saucepan. When boiling tomatoes, be sure to constantly remove the foam with a slotted spoon.

4. Sugar, salt and spices are added when the excess liquid evaporates (vegetables should be reduced in volume by about half). If this is your first time making tomato sauce, add salt, sugar, and spices gradually, tasting it each time.

5. Vinegar is added at the very end of cooking, 1-2 minutes before the end of cooking.

6. To remove seeds from tomato puree, you need to rub it through a fine strainer.

7. It is better to take small jars for blanks, with a volume of 0.3-0.5 liters.

8. Garlic will add a pungent spice to the sauce, apple cider vinegar, grape vinegar or any other fruit vinegar - a pleasant sweetness.

Store shelves are full of jars of all kinds of ketchup and sauces. But how can they compare with homemade preparations, cooked with love, with selected tomatoes, according to special, proven recipes.

Homemade tomato sauce- a very useful piece. It goes well with almost everything. If you stock up on such a sauce for future use in the fall, in winter it will be so nice to open a jar of sunny delicacies, fresh and appetizing, reminiscent of a colorful, warm summer.

"Good luck with your kitchen experiments and a delicious winter!"
Alesya Musiyuk for website site

No aromatic spicy tomato sauce! Meatballs, for example, will dry out without a suitable tomato sauce. And an ordinary piece of meat or fish, flavored with tomato sauce, cooked with your own hands, will seem much tastier.

Making tomato sauce is not difficult, but some rules still need to be followed. The base of tomato sauce is tomatoes. They should be ripe, fleshy, preferably earthy. The peel from the tomatoes can be removed in advance by scalding the fruits with boiling water and cooling in ice water, or you can cook tomato sauce from unpeeled fruits, but in this case, the finished sauce must be wiped through a sieve. If there are no suitable tomatoes at hand, use tomato paste, only choose the highest quality concentrate, without starch and soy. Tomato sauce is unthinkable without spices. They can be very different: black and red ground pepper, hot or allspice, coriander, caraway seeds, cinnamon, cloves, ginger (fresh or dried), sweet or hot peppers, herbs - to your taste! For consistency, flour sautéing is used, which can be diluted with both water and a broth that suits your taste (meat, fish or vegetable). The flour for the tomato sauce should be sauteed until golden brown.

We bring to your attention several recipes for tomato sauce, both simple, quick and refined, "with a twist." Take your pick!

Ingredients:
1 tbsp flour,
1 tbsp butter or margarine,
350 ml of broth (meat or fish),
1 carrot
1 onion
1 parsley root
1 stack. tomato paste
1 bay leaf
salt, sugar, spices, black, white or red ground pepper - to taste.

Preparation:
Chop the roots and onion, save in vegetable oil until soft, add flour and fry everything together until golden brown. Add tomato paste, stir and dilute with broth. Boil for 5 minutes, then rub through a sieve, add salt, sugar (a little), spices and butter. Stir and serve with a platter.

Ingredients:
200 g tomato paste
4-5 tbsp Sahara,
1 tbsp dried garlic

1 bay leaf
1 stack. water,
salt, dried herbs - to taste.

Preparation:
Bring water to a boil, add sugar, garlic, bay leaves, herbs and pepper and simmer for 5 minutes at a low boil. Remove the bay leaf, add the tomato paste, stir and cook, covered, for 5-7 minutes over low heat. Remove from heat and cool.

Ingredients:
200 g tomato paste
1-2 tbsp fatty sour cream,
a pinch of salt,
lemon juice, pepper - to taste.

Preparation:
Stir the tomato paste with 1 tablespoon of water, salt and simmer over low heat for 1-2 minutes. Add sour cream, pepper and lemon juice and beat with a blender.

Ingredients:
600 g ripe tomatoes,
½ tsp salt,
2-3 cloves of garlic
30 ml olive oil
2 tsp Sahara,
½ tsp dried oregano
2-3 sprigs of cilantro,
1 sprig of basil

Preparation:
Peel the tomatoes and chop with a blender and rub through a sieve. Boil the tomato mass over low heat, stirring often, for 15-20 minutes. Add salt, sugar and olive oil. Stir, boil for another 5 minutes and add chopped herbs and garlic, passed through a press. Cook a little more and remove from heat.

Ingredients:
1.2 kg of tomatoes,
400 g of tomatoes in their own juice,
2-5 cloves of garlic
4-6 tbsp olive oil,
1 bunch of basil leaves
salt, black pepper - to taste.

Preparation:
Cut fresh tomatoes crosswise, scald with boiling water and immediately cool in ice water. Peel off the skin. Fry the garlic slices over low heat for 1-2 minutes, add the peeled tomatoes, bring to a boil, add the canned tomatoes with the liquid and simmer over low heat for 1.5 hours. Then mash the tomatoes with a fork, salt and pepper, add a little sugar, if necessary. Add chopped basil leaves and cook for another 30 minutes over low heat. Transfer to a clean jar and store in the refrigerator.

Ingredients:
1 stack. milk,
1 stack. cream,
1 stack. tomato paste
2 tsp flour,
2 tbsp butter,
salt, spices, pepper - to taste.

Preparation:
Boil half of the milk. Mix the remaining milk with flour so that there are no lumps, and pour in a thin stream, stirring occasionally, into the boiling milk. When the mixture boils and thickens, add the cream, tomato paste, oil and salt. Warm up, stirring, but do not boil.

Ingredients:
4 tomatoes,
1 onion
1 tbsp flour,
1 tbsp dried herbs
250 ml of water,
150-200 g sour cream,
salt, pepper, spices - to taste.

Preparation:
Chop the onion finely, fry in vegetable oil, add the chopped tomatoes and simmer for 10 minutes. Add flour, dried herbs, spices, add water and sour cream, stir and simmer for 10 minutes.

Ingredients:
250 ml of meat broth,
25 g butter
½ carrots,
½ parsley root,
1 tbsp flour,
½ onion,
250 g tomato paste
1 tsp Sahara,
1-2 bay leaves
salt, black peppercorns, a pinch of citric acid.

Preparation:
In butter, save the flour until golden brown and dilute it with strained broth so that there are no lumps. Boil the tomato paste with chopped onions, carrots and parsley root separately. Mix the flour sauté with tomato paste, add sugar, citric acid, bay leaf, salt and black peppercorns and cook for 30 minutes, stirring occasionally. Strain the finished sauce, heat it again and season with oil.

Ingredients:
1 kg of ripe tomatoes,
1 kg of apples
4 onions,
4 hot red peppers
250 g sugar
300 ml 9% vinegar,
25 g ginger root,
25 g salt
24 black peppercorns,
16 carnation buds.

Preparation:
Peel the tomatoes and cut into slices. Peel, core and chop the apples. Cut the onion into small cubes. Put everything in a saucepan, add a little water and simmer under a lid over low heat for 30 minutes. Add salt, sugar, spices, hot peppers and boil for another 30 minutes. Wipe through a sieve and boil until thick.

Ingredients:
1 kg of tomatoes,
400 g sour apples
300 g sweet pepper
100 g sugar
1-2 tbsp salt,
50 ml of vegetable oil,
40 ml 70% vinegar (for preservation),
1-4 cloves of garlic
red hot ground pepper - to taste.

Preparation:
Remove the peel from the tomatoes, peel and core the apples, peel the seeds from the peppers. Pass all vegetables through a meat grinder or chop with a blender. Transfer to a saucepan, add vegetable oil, stir and bring to a boil. Reduce heat to low and simmer the sauce for an hour. Then add sugar, salt, pepper, chopped garlic to the sauce and cook for another 15 minutes. If you intend to store the sauce for a long time, pour in the vinegar, boil for 5 minutes and pour into sterilized jars. If the sauce will be consumed immediately after cooking, you can add lemon juice or citric acid to taste.

Ingredients:
1 kg of tomatoes,
500 g apples
1 tbsp salt,
⅓ stack. Sahara,
1 tsp ground red pepper
1 tsp ground black pepper
½ tsp ground cinnamon
a pinch of nutmeg.

Preparation:
Pass the peeled apples and tomatoes through a meat grinder, put the resulting mass in an enamel saucepan, add salt and sugar and bring to a boil. Then reduce heat and simmer, stirring occasionally, for 2 hours. 10 minutes before the end of cooking, add all the spices, boil the tomato mass and rub through a sieve.

Ingredients:
500 g tomatoes
250 g plums,
1 onion
1-2 cloves of garlic
1-2 tsp salt,
½ stack. Sahara,
red and black ground pepper, spices - to taste.

Preparation:
Chop the tomatoes with a blender or mince them. Cut the onion into small cubes. Bring the tomato and onion mixture to a boil, reduce heat to medium and cook, stirring occasionally, until thickened. Rub the tomato paste through a sieve. While the tomatoes are boiling, peel and seed the plums, puree in a blender, and boil over medium heat. Combine the tomato and plum mixture, add salt, sugar, chopped garlic and spices and cook to the desired thickness.

Ingredients:
400 g of tomatoes in their own juice,
400 g cranberries
1 onion
200 g sugar
100 ml 6% vinegar,
100 ml of water
75 g raisins
salt, black pepper, cloves, allspice, ginger - to taste.

Preparation:
Put cranberries in a saucepan, raisins, chopped onion, add water and simmer for 15 minutes. Add tomatoes and vinegar and boil for 5-7 minutes. Then add sugar, salt and spices and cook, stirring occasionally, for another 10 minutes.

Ingredients:
1 kg of tomatoes,
3-4 onions,
1 bunch of parsley
⅓ stack. 6% vinegar
1-2 tsp salt,
¼ stack. Sahara,
2-4 cloves of garlic
½ tsp ground black pepper
½ tsp ground red pepper
spices to taste.

Preparation:
Chop the tomatoes with a blender, add finely chopped onion, chopped parsley and put on fire. Bring to a boil, add salt, sugar, pepper, chopped garlic and vinegar and cook, stirring occasionally, until thickened, about 2 hours.

Ingredients:
2 cans of tomatoes in their own juice (800 g),
450 g bacon
2 tbsp flour,
2 tsp salt,
100 g cream cheese
½ stack. heavy cream
1 tbsp ground black pepper.

Preparation:
Fry the bacon in a deep skillet over medium heat for 10 minutes until golden brown, then remove and place on paper towels to remove excess grease. Pour flour into the bacon fat and fry it, stirring constantly, for 2-3 minutes. Then add the tomatoes, crush them with a spatula into small pieces and simmer, season with salt and pepper, for 10 minutes. Add soft cream cheese and cream, reduce heat and simmer for another 10 minutes, stirring, until thickened.

Sweet tomato sauce with ginger

Ingredients:
800-900 g of tomatoes,
50 g fresh ginger
300 g sugar
50 ml lemon juice
salt to taste.

Preparation:
Remove the skins from the tomatoes, scald them with boiling water, and cut into cubes. Peel and grate the ginger root. Combine tomatoes, ginger and salt, cover with cling film and refrigerate overnight. Pour the juice formed overnight into a separate bowl, add sugar and put on fire. After boiling, boil for 7-8 minutes until the sugar dissolves completely and the tomato juice looks like syrup. Add the tomatoes and lemon juice, stir and cook for another 10 minutes, stirring occasionally. This sauce is especially good with lamb or pork.

Ingredients:
6 tomatoes,
3 tbsp butter,
1 tbsp honey,
1 chili pepper
1 stack. water,
1 tsp salt,
2-3 cm of ginger root,
½ bunch of greens,
spices (ground coriander, ground cumin) - to taste.

Preparation:
Combine herbs, chopped ginger, hot peppers and 30 ml water in a blender bowl and blend until smooth. Add 1 tsp. salt, honey and spices to taste. Cut the tomatoes crosswise, scald with boiling water and immediately cool in ice water. Remove the skin, cut into slices, put in a saucepan, pour in water and cook under the lid for 15 minutes. Rub the tomato paste through a sieve. Melt the butter, pour in the tomato mass and mixture from a blender. Cook, without closing the lid, over moderate heat for 25-30 minutes, stirring occasionally.

Indian tomato sauce with ginger and cheese

Ingredients:
100 g ghee,
300 g tomato paste
400 g of Adyghe cheese,
200 g 20% ​​sour cream,
5-7 cm of ginger root,
1 tsp coriander seeds,
½ hot chili,
1.5-2 tbsp Sahara,
½ tbsp salt.

Preparation:
Peel hot peppers and cut into small pieces. Grind coriander seeds in a mortar. Melt half of the butter in a saucepan and fry the coriander and hot peppers on it over low heat for 1-2 minutes. Grate the ginger on a fine grater, add to the spices and fry for another 5 minutes. Then add the remaining butter, tomato paste and 1 cup water. Add salt and sugar, stir and simmer for 5 minutes. Grate the cheese on a coarse grater and add to the sauce along with sour cream. Boil for 10 minutes and remove from heat.

You can find even more sauce recipes in our recipes. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Tomato is an essential ingredient in many dishes. It is hardly possible to find folk cuisine in the world in which it is not used. As Comrade Saakhov said, it may be somewhere in the mountains, but not in our regions. More than 400 years ago, the tomato migrated to us from South America, but it did not immediately settle on the menu. At first, they even tried to poison people with them. The ancient Indians called tomatoes "matl", probably from this came the consonant with this word "tomatoes".

And a tomato is a pomo d'oro, Italian-style golden apple. Many additives to dishes that give them juiciness and a special taste are based on the tomato (or products based on it - for example, tomato). Sauces (gravy) are no exception. Tomato sauce, as a rule, contains a wide range of spices and additives. The main (basic) sauces are prepared according to a generally accepted recipe, additional sauces contain ingredients that change the overall taste.

Tomato sauce - food preparation

Fresh tomato sauce is made exclusively from ripe, juicy, deep red tomatoes. Brown, greenish, with veins, as well as those grown not under real sunlight, but under bright greenhouse lamps, will not work. Many recipes involve making tomato juice with pulp. Tomatoes are rubbed through a sieve, peel and seeds are separated. This is a rather complicated process. If you scald tomatoes with boiling water, the process will go much faster - the skin is easily removed, and the seeds can be removed with a spoon if you just cut the fruit in half.

Tomato sauce - the best recipes

Recipe 1: Basic Tomato Sauce Recipe

Of course, the best tomato sauce is obtained during the season when ripe tomatoes are filled with the natural energy of the sun. But in winter, you can successfully use tomato or concentrated tomato juice, which should be boiled down. The result will be great in any case.

Ingredients: olive oil (1 tablespoon), garlic (1 clove), greens or dried herbs, onion, tomato pulp, rubbed through a sieve (500 grams), you can also take tomatoes in your own juice (650 grams) or ripe tomatoes (800 gram).

Cooking method

We cut tomatoes in our own juice or grated tomatoes into small pieces - this will be the base of the sauce. Fry finely chopped garlic in a frying pan or small saucepan in olive oil, always over low heat. Then add the finely chopped onion and sauté until soft and transparent. Add tomato base and herbs. For example, rosemary and bay leaf are chosen for meat, oregano, basil are perfect for pizza, do not lose sight of thyme, sage, marjoram. The minimum heat is about an hour - the sauce thickens in this, and the sauce acquires a unique taste. Add salt and ground pepper.

Recipe 2: Tomato sauce with broth

This sauce can also be the base for richer dishes like wine or bell peppers. But in itself, it is quite tasty and goes well with meat dishes and side dishes.

Ingredients: strained meat broth (250 grams), butter (25 grams), flour (13 grams, 1 spoon), carrots (20 grams), onions (20 grams), parsley, tomato (250 grams), sugar (5 grams), a pinch of citric acid, black pepper and bay leaf.

Cooking method

Prepare a hot white sauté in butter, dilute it with strained broth. Saute tomato puree with roots and onions separately. Mix both parts and add sugar, citric acid, lavrushka, salt, black peppercorns. Cook for 30 minutes. It is advisable to strain the sauce, heat again to a boil and season with oil.

Examples of dishes with tomato sauce

Recipe 1: Italian pasta in tomato sauce

From these products, 5-6 servings of aromatic pasta are obtained, the taste of which is largely determined by the tomato sauce, or rather by those additives that give it its expressiveness, piquancy and pungency. Spaghetti from any manufacturer is suitable, but Italian, of course, are considered the best, however, their cost is sometimes an order of magnitude higher. But the taste is different. By the way, today domestic pasta products are produced in a huge assortment and of sufficiently high quality, so that you can always pick up something cheaper, the quality is not worse.

Ingredients: spaghetti (1 pack, 450-500 grams), olive oil, salt, garlic (6-7 cloves), sugar (half a spoon), tomatoes (4-5 pieces), sweet pepper (half large or 1 small).

Cooking method

Boil spaghetti in three liters of water. Salt is added to taste, but half a tablespoon of salt is enough. Pour a tablespoon of vegetable oil into the water. Cook for 10-13 minutes at the end of cooking, you can try spaghetti.

Sauce. Wash the tomatoes, remove the stalk and cut into quarters. Put in a blender with pepper and garlic. More garlic means more spiciness. Grind the sauce and pour into a saucepan. Season with salt, add half a teaspoon of sugar. Boil. Heat olive oil and a few chopped garlic cloves in a thick-walled skillet. Put the cooked spaghetti in a saucepan or frying pan and heat with oil and garlic for a few minutes. Pour tomato sauce in portioned plates.

Recipe 2: meatballs in tomato sauce

The meatballs will be dry without the sauce. They just ask for sauce, tomato sauce is just perfect. For meatballs, take beef or pork and beef mixture; for gravy, use tomatoes in our own juice.

Ingredients: minced beef (700 grams), celery stalks, carrots, onions, eggs, tomatoes in their own juice (canned, 400 grams), bread crumbs (50 grams), dry white wine (60 ml.), lemon juice (1 tbsp.) spoon), basil (1/4 tsp), salt, pepper.

Cooking method

First, prepare the meatballs - mix the egg, bread crumbs and 60 grams of water with the minced meat. Knead well and roll the meatballs. Fry in vegetable oil on all sides. Put on a dish, fry carrots in oil in oil, cut into thin pieces (you can use semicircles), pour in wine, lemon juice and tomatoes mashed with a fork, with juice. Bring to a boil, add onion, celery, meatballs, simmer for another 20 minutes.

Ingredients can significantly change the smell and taste of the base sauce, making it richer and more appetizing. Try adding, for example, mushrooms - ordinary champignons, porcini, russula will do. Mix the sauce according to the main recipe with mushrooms fried and chopped in a blender, pour in 50 ml of dry white wine, boil, and your sauce is simply unrecognizable! It perfectly sets off the taste of fillets, meat cutlets, meatballs, entrecote, boiled meat, veal and poultry dishes.

And yet it is not for nothing that tomatoes are the most popular in our gardens. Well, what housewife doesn't prepare tomato sauce for the winter? It is most delicious at home. With natural products, made taking into account the taste of all family members and flavored with love and care.

Homemade tomato sauce can be served with a festive barbecue in the country, you can add it to vegetables and you will get a very tasty side dish. I love adding tomato sauces to borscht and soups. Many people make sprat in tomato sauce or sprats at home. In general, it is very widely used by us and we all adore it, as well as.

How to make tomato sauce

Everyone wants homemade tomato sauce to be especially tasty. So, there are several secrets, knowing which you will always have a jar of your homemade real and delicious sauce in the kitchen.

1. Tomatoes should be chosen from meaty varieties, such as bovine heart or ox ear. Then the sauce will be thicker, it will need to be evaporated less and these varieties usually taste better.
2. Tomatoes should be all ripe, no pink casks or spoiled. The presence of diseases on fruits is also not encouraged. Of course, you say, you can cut it off, but the taste of a diseased fetus changes, and this also affects the duration of storage.
3. You can choose any spices for sauces that you like. Today I will give a lot of delicious recipes that I myself adore. But my advice is to make sauces without seeds and skins, it will be much tastier. To do this, you can either stew tomatoes and rub them through a fine sieve, or grind them with a blender and rub them through a sieve. Some juicers also retain seeds.

Homemade tomato sauce for the winter, recipes

Recipe for tomato sauce for the winter, classic

For such a recipe, we will take the following products:

• Kilo of ripe tomatoes
• Medium onion
• Sugar and salt to taste
• Lean oil

How to make classic tomato sauce:

We cut the tomatoes into four or six pieces, depending on the size, and we swell them a little to soften. Wipe through a sieve, removing skins and seeds. At this time, finely-finely chop the onion and fry a little in a deep frying pan, in oil, then put the tomato mixture there and sugar and salt. Then we still go through with an immersion blender, so that the mass becomes more homogeneous and lighter. We fill the sauce in small jars, conveniently from under the baby puree. Only they need to be sterilized, and the sauce should be stored in the refrigerator.

Homemade Italian tomato sauce

We take such products:

• Four and a half kilos of the most ripe and fleshy tomatoes
• A head of garlic
• One onion
• Several stalks of basil
• Basil leaves, bunch
• Two medium carrots
• Two tablespoons of olive oil
• Tablespoon of salt

How to make Italian tomato sauce:

In the first step, we need to wash and dice the following vegetables: celery stalks, onions, garlic and carrots. We heat the oil in a saucepan and fry it all for five minutes, armed with a wooden spatula.

Pour the tomatoes, previously washed and cut into slices, into the fried vegetables and simmer everything for an hour, not forgetting to add salt. Then we remove from heat and wipe in small, convenient portions through a sieve.

Again, we put our homogeneous mass on a quiet fire and boil it for about a couple of hours. At the very end, we prepare sterile jars, on the bottom of each of which we lay out clean basil leaves. Pour the sauce and just roll it up.

Tomato sauce with garlic and basil

For cooking we need to take:

• One and a half kilos of the ripe fatter tomato
• Half a head of garlic
• Large bunch of fresh basil
• A third of a tablespoon of salt
• A third of a glass of sugar
• A teaspoon of table vinegar

How to make this sauce:

Here we act very simply, we cut and rotate the washed tomatoes in a blender, and then we get rid of all this mass of seeds and skins with a sieve and set to stew. Do not forget to immediately add sugar and salt, we begin to evaporate so that there is a good consistency.

While the tomatoes are boiling, by the way, it is not necessary that they boil, we also peel the garlic with basil, let them dry and also pass through a blender. Ten minutes before the end of stewing, add to the sauce and stir. We put the prepared sauce in small sterile jars and roll it up.

Kuban tomato sauce for the winter

We will take with you for the recipe:

• Two kilos of tomatoes
• Medium onion
• Three cloves of garlic
• Half a glass of sugar
• A tablespoon of salt
• A tablespoon of vinegar
• A third teaspoon of cinnamon
• Three carnations
• Two peas of allspice

How to make Kuban sauce at home:

Wash ripe tomatoes and cut them into pieces, quickly grind them with a blender and rub them through a sieve. We put the tomato puree to boil over low heat, but for now we clean and cut the onion as small as possible and send it to the saucepan to the tomatoes.

When we notice that the vegetable mixture has halved in volume, then we can pour out the crushed garlic, add vinegar and all the spices. It remains to cook for ten minutes and pack the sauce into jars.

Krasnodar sauce for the winter at home

What will we take for cooking:

• Kilo of ripe tomatoes
• A couple of apples, better than Antonovka
• Two tablespoons of vinegar 9%
• A teaspoon of sugar
• Half a teaspoon of salt
• Nutmeg, chopped, on the tip of a spoon
• Powdered paprika to taste
• 1/2 teaspoon of cinnamon
• A pinch of dried garlic and parsley
• At the tip of a knife are coriander seasoning

How to cook:

We wash our tomatoes, cut into quarters and set to simmer. We do the same with apples. Simmer until softened, and then simply through one sieve, wipe in one saucepan, leaving all the skins, bones and seeds.

We begin to slowly boil the sauce so that its volume begins to decrease, this is about twenty minutes. Then we add spices, sugar and salt and boil down the same amount. After that, add vinegar with garlic, chopped with a crusher, and cook for ten minutes. Immediately put the hot Krasnodar in jars under the lids.

Tomato sauce with onions for the winter

We will need for cooking:

• Two kilos of tomato and onion
• Incomplete glass (faceted) apple cider vinegar
• 8 carnation inflorescences
• Teaspoon of cinnamon powder
• A glass of sugar
• Two and a half tablespoons of salt

How to prepare such a sauce:

Wash and cut the tomatoes, peel and chop the onion. Scroll everything in a meat grinder, there are more seeds and skins on it, so as not to rub through a sieve.

We put all that mixture to be extinguished on the stove, let it boil, lower the temperature and pour in the spices. We simmer for an hour in this form, only then add vinegar, simmer for another five minutes and pack it in sterilized jars.

Salsa sauce for the winter at home

For cooking we need to take:

• Kilo of fleshy tomato
• Chili pod
• Sweet onion
• 1/2 teaspoon dry basil
• Three cloves of garlic
• Three sprigs of fresh thyme
• Two tablespoons of sugar
• Salt and pepper to taste
• Vinegar 6%

How to make Salsa sauce:

We wash our tomatoes and cut them into quarters, peel the garlic and onions and cut them too. Grind everything with a blender, and immediately add olive oil and all spices, except garlic and vinegar.

We pour everything into a common container, where our sauce will be prepared. We boil it for about half an hour, then grind it through a sieve so that we don't meet peels and seeds.

After that, we cook for just another 20 minutes, and we pack it in jars, which were previously sterilized and added with a teaspoon of vinegar. Roll up the jars and turn them over to cool.

Tomato sauce with garlic without vinegar for the winter

What do we need to take:

• One kilo each of tomatoes and bell peppers
• A head of garlic
• Salt and pepper to taste

How will we cook:

wash all the vegetables, cut the tomatoes into quarters, remove the seeds from the pepper, cut them too. Put everything in a blender and scroll, then pass through a fine sieve. Pour into a saucepan, add sugar, salt, let simmer slowly for ten minutes. Then crush the garlic and simmer for another five minutes. Fill immediately hot in dry sterile jars.

Tomato sauce for the winter, video