Such an original technology for making tomato sauce at home according to a recipe for the winter can be adopted in several cases at once. How to make thick tomato sauce without starch and boiling? We assure you that this is easier than you think.

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

Ingredients for Tomato Sauce:

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

Homemade tomato sauce recipe

Use ripe soft tomatoes - pink, yellow, or red, whichever you have in stock for the sauce. They need to be washed and sorted out, discarding spoiled or too green ones.

Next, you need to get rid of the peel on the tomatoes. If you have a small amount 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 the scalded tomatoes with ice water. The peel is very easy to remove from such tomatoes. For a slightly larger volume of tomatoes, we suggest using a grater. Take half a tomato in your hand, rub the pulp. All the "skin" remains in your hand - throw it away and take the next half of the tomato. Well, for a big harvest, take a regular juicer. With the help of it, 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, combine, meat grinder) we get the most ordinary tomato juice. I just want to send it to the stove right away, but since our today's recipe for tomato sauce 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 it! Of course, you will need to wait a few hours for all the excess clear liquid to separate from the red tomato pulp. Depending on the initial volume of juice, about 1 liter of juice - 1 hour. But on the other hand, 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 observe 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 have to be boiled for a long time, wasting time and effort. By the way, you can not pour it out, but prepare okroshka and other summer first courses from it, where acidified liquid such as kvass or ayran is used.

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

We put on the stove and bring to a boil, boil 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 fairly dense consistency.

Tomato sauce is a great addition to main courses. It goes well with meat, vegetables, cereals and pasta. The recipe for this sauce is quite simple. How tomato sauce is made will be discussed in this article.

A little about the benefits of tomato sauce

Before you start preparing a dish, you need to learn about its beneficial properties. The main ingredient used to prepare the gravy is tomatoes. This vegetable contains lycopene, a substance that prevents the formation of cancer cells in the body. In addition, tomato sauce is considered a low-calorie product. Therefore, it can be used as a substitute for more fatty mayonnaise and sour cream. This will not make the taste of the dish worse; on the contrary, it will acquire new interesting shades.

Natural is definitely good for your health. You can buy it at the store, but it's best to make it at home. Then the hostess can be sure that her tomato sauce does not contain any harmful additives and preservatives.

Ingredients for tomato pasta gravy

To make the sauce, you will need the simplest and most affordable products:

• tomato paste - 70 grams;
• sugar - 1 tablespoon;
• onions - 1 piece;
• vegetable oil - 2 tablespoons;
• flour - 2 tablespoons;
• black pepper - 2-3 pinches;
• salt - half a teaspoon;
• laurel leaf - 2-3 pieces;
• water - 300 milliliters;
• spicy dry herbs - 2 pinches.

Method for making tomato sauce from pasta

1. First of all, you need to peel, wash and finely chop the onion. Then it needs to be lightly fried.
2. Now, in a separate container, mix sugar, salt, flour and
3. After that, it is necessary to pour water into the resulting mass and mix everything thoroughly.
4. Next, the liquid should be poured into a skillet with onions. Boil tomato paste gravy over low heat until a thick consistency is obtained. In this case, the mass must be constantly stirred.
5. As soon as the sauce begins to thicken, you need to add spices and herbs to it.

The tomato sauce is ready. Before serving, it should be left to simmer under a closed lid for a few minutes. This sauce will make any dish more appetizing and delicious.

Ingredients for fresh tomato gravy

Now you know how to create a thick and flavorful gravy. Tomato paste, flour and onions are the main ingredients for making the sauce. However, it can also be made with fresh tomatoes. To do this, stock up on the following products:

• tomatoes - 1 kilogram;
• onion - 1 piece;
• garlic - 2 cloves;
• sunflower oil - 2 tablespoons;
• mozzarella - 150 grams;
• laurel leaf, spices - to taste.

Method of making tomato sauce from fresh tomatoes

1. First, heat the oil in a pan and fry the onions in it. Cooking time is seven to eight minutes.
2. Then add chopped garlic to the onion and fry the vegetable mixture for another two minutes.
3. Next, you need to scald the tomatoes with boiling water in order to easily remove the skin from them. Then the tomatoes should be cut into large pieces and placed in a skillet. Now the vegetable mass needs to be salted and seasoned with spices.
4. After that, the sauce must be brought to a boil and simmer over medium heat until tender. Cooking time is approximately twenty minutes. In this case, the mass must be constantly stirred.

Tomato sauce is ready. Fresh vegetable sauce is especially beneficial for your health.

Ingredients for Canned Tomato Gravy

Tomato gravy can be made and contains spices that add a spicy flavor and aroma to the dish. In order to prepare a similar sauce, the following ingredients are used:

• peeled tomatoes, in their own juice - 1 can;
• garlic - 5-6 cloves;
• salt - half a teaspoon;
• lemon juice or vinegar - to taste;
• sugar - 1 tablespoon;
• greens, hot peppers - to taste.

A method of making tomato sauce from canned vegetables

1. First, the tomatoes should be removed from the jar. Vegetables together with juice must be placed in a blender and turned into a thick, homogeneous mass.
2. Then the product must be poured into a saucepan, placed on the stove and brought to a boil.
3. After that, you need to taste the sauce and add spices if necessary.
4. As soon as the tomato sauce boils, it must be removed from the heat.
5. Next, add finely chopped garlic into it and mix everything well.
6. If desired, you can add finely chopped herbs to the sauce.

Tomato sauce is ready. It should be remembered that vegetables in their own juice are prepared with the addition of sugar, salt and spices. Therefore, when creating a sauce, the hostess will have to focus on her own taste so as not to spoil the dish with unnecessary seasonings. The product can be stored in the refrigerator for about a week. Usually during this time it is eaten without a trace.

Now you know how to make tomato gravy. Bon Appetit!

In the autumn, when store shelves abound with fresh vegetables (for which, by the way, prices are falling), it's time to prepare homemade tomato sauce for future use. In the refrigerator, the sauce can be stored in a glass jar under a plastic lid for 3 - 4 months. If the hot boiling sauce is poured into a sterile jar and screwed tightly with a sterile lid, homemade tomato sauce will be perfectly stored outside the refrigerator all winter.

The recipe indicates the amount of vegetables and spices for making a liter can of homemade tomato sauce for the winter. And it will take you 40 minutes to prepare it.

Ingredients

• fresh tomatoes 2.5 kg
• sweet bell pepper 400 g
• hot chili pepper 1 pc.
• sugar 150 g
• salt 1 tbsp. l.
• ground cinnamon 3/4 tsp
• carnation 5 6 buds
• pepper mixture (ground) 0.5 tsp
• table vinegar 135 g

How to make tomato sauce at home

1. Rinse the vegetables well. Cut the tomatoes (2.5 kg) into quarters or simply into slices the size of the neck of your meat grinder. The seeds do not need to be removed.
2. 
   Pass the tomatoes through a meat grinder.
3. 
   Cut pepper, sweet (400 g) and hot (1 pc.) Lengthwise and remove the seeds. It is known that it is the seeds that give chili peppers its special spice, so peel it of the seeds very carefully. Make sure not a single grain is left.
4. 
   Chop the pepper, following the tomatoes, in a meat grinder.
5. 
   Drain the chopped vegetables into one saucepan. Cook the sauce, stirring occasionally, for about 30 minutes. until most of the liquid has evaporated.
6. 
   The volume of the boiled sauce will be approximately halved, the consistency of the sauce will be similar to loose tomato paste.
7. 
   Add a tablespoon of salt and 150 g of sugar to the saucepan.
8. 
   Add (3/4) teaspoon ground cinnamon.
9. 
   Add half a teaspoon of ground pepper.
10. 
    Season the sauce with 5-6 cloves.
11. 
    Stir the sauce, hold it on the stove for another 5 minutes, so that the sugar and salt have time to dissolve, then turn off the stove and pour 135 g of vinegar into the pan.
12. Now, the choice is yours. If the sauce is intended for use in the near future (I was preparing it for this purpose), just pour it into a clean jar, cover with a lid, cool and put it in the refrigerator. If you want to prepare the sauce for the whole winter, pre-sterilize the jar and lid, pour in the hot sauce and tighten the lid tightly (when the sauce cools down, a vacuum forms under the lid, and it will be tightly attracted to the jar) or tighten with a special metal lid using a canning machine.

The sauce can be used as an independent seasoning, as well as as a dressing for borscht or as a base for Italian Bolognese sauce.

Since tomatoes are shredded in this dish, it doesn't matter how they look externally. That is, it is quite possible to buy a discounted product, slightly crumpled and spoiled (only spoiled in the process, cut out mercilessly with a sharp knife). The only difficulty: it is more difficult to peel off crumpled tomatoes. And in order for the tomato sauce to turn out beautifully homogeneous, it is better to get rid of it after all.

The five most commonly used ingredients in homemade winter tomato sauce recipes are:

Although you don't have to worry about this much - if the blender is powerful, then the whole skin will grind into dust, it will not be noticeable.

Choosing tomatoes for harvesting

As mentioned above, even crumpled and slightly spoiled goods are good, as this is fixable. But this rule only applies when you cook the sauce. If you cook raw, choose tomatoes that are perfectly ripe, flawless, and fleshy.

If you have something against the seeds, you can get rid of them in two steps. At the first stage, you wipe the tomatoes with your hands through a sieve of such a size that they cannot pass. And the resulting pulp at the second stage is processed with a submersible blender.

Five quickest homemade tomato sauce recipes for the winter:

Ideally, the resulting tomato mixture is only ready to turn into a full-fledged tomato sauce when it is boiled down in a saucepan to ⅔ of the original volume. Now you can add spices to it - the recipe will say which ones. If you want to choose a mixture of seasonings yourself, then the following are suitable for the sauce:

• all types of hot peppers in powder (black, white, red)
• paprika
• rosemary
• oregano
• coriander
• thyme
• garlic
• nutmeg
• mustard beans
• Carnation
• Provencal herbs
• Bay leaf

From the above you need to choose a maximum of 4-5 positions

In addition to tomatoes, in such a sauce they feel good: bell peppers, carrots, onions, fresh apples, hot peppers.

As preservatives, you can use: salt, sugar, vegetable oil, vinegar (apple, table, tartaric), citric acid.

To prepare the sauce, you need to select well-ripened tomatoes without traces of spoilage and decay. Tomatoes can be peeled or cooked with them. 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 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 slices.

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

Pour the resulting puree into a saucepan and put on the stove. 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.

Compound:

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

Compound:

Tomatoes - 1 kg

Onion - 1 piece (not large)

Garlic - 3-5 cloves

Ground black pepper - 0.5 teaspoon (or to taste)

Basil - 1 tablespoon (dried)

Sugar - 1 tablespoon

Vinegar - 2 tablespoons (9%)

Vegetable oil - 3 tablespoons (odorless)

Bay leaf - 1-2 leaves

Salt to taste

How to 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.

Hops-suneli tomato sauce

Compound:

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

Compound:

Tomatoes - 5 - 5.5 kg

Garlic - 5-7 cloves

Cinnamon - 1 teaspoon

Cloves - 1 - 1.5 teaspoons

Ground allspice - 1 teaspoon

Mustard - 1 teaspoon (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

Compound:

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.