Step 1: prepare the ingredients.

First of all, using the canned food key, open a jar of tomatoes in own juice and put them in a clean blender bowl along with the juice.

Then turn on the kitchen appliance at the highest speed and chop the vegetables to a smooth, puree-like consistency.

Then we peel the cloves of garlic, rinse them under a stream of cold running water. Dry with paper kitchen towels, put them in turn on a cutting board and chop them into small pieces up to 2-3 millimeters in size with a sharp kitchen knife.

Step 2: prepare the canned tomato sauce.

Now we put a deep saucepan on medium heat and pour the ground tomatoes into it. After vegetable puree boil taste it and add a little salt, sugar, red hot pepper, as well as table vinegar 9%.

Then we mix everything with a wooden kitchen spatula and, as soon as the sauce is again starts gurgling, season it with chopped garlic.

We boil the aromatic mixture a few minutes, periodically skimming off the foam. Then, using a kitchen towel, remove the stewpan from the stove, move it to a cutting board and cool its contents to room temperature.
Further actions depend on your desire, the sauce can be served warm or poured into a sterilized jar, completely cooled, closed with a tight-fitting lid and refrigerated for a couple of hours to infuse, and then serve.

Step 3: Serve the canned tomato sauce.

Canned tomato sauce is served warm or chilled. The first option is good together with porridge from various cereals, stewed or boiled vegetables, fried or steam fish as well as pasta and others pasta.

Cold sauce is a great addition to fatty fried or baked dishes of meat, poultry, game, in particular kebabs, cutlets, chops. Enjoy delicious and simple food!
Bon Appetit!

If desired, finely chopped dill, basil, parsley, cilantro, spinach or lemongrass or rosemary leaves can be added to the sauce along with garlic;

The set of spices is not fundamental, very often they use dried asafoetida, shambhala, chili, turmeric, cloves, allspice and nutmeg;

This type of sauce can be kept in the refrigerator for 1-1.5 weeks.

Tomato sauce from canned tomato ov is a great addition to almost all dishes. It goes well with vegetables, cereals, pasta, meat, poultry and fish. And if you have an extra jar of tomatoes in your own juice in your bins, you should prepare this miracle to enjoy its pleasant sweet and sour taste and spicy aroma. For the aromatic bouquet I use garlic, oregano and thyme. Herbs - dried. If you wish, you can supplement my recipe with your own ingredients, for example, chopped fresh herbs. One friend adopted this method of making tomato sauce based on canned tomatoes, but supplemented it with dried aromatic roots - parsnips and parsley. It also turned out delicious, I tried her sauce when I was visiting. I recommend that you do not stop there: when will you master basic recipe canned tomato sauce, you can refine it the way you want.

Cooking sauce from tomatoes marinated in their own juice, together with the site site

Ingredients

You will need:

• 400 grams of canned tomatoes;
• 1 medium onion;
• 1 clove of garlic;
• 2 tablespoons olive oil
• half a teaspoon each dried oregano and thyme;
• salt and ground black pepper to taste.

How to make a delicious canned tomato sauce

As you can see, the recipe for canned tomato sauce does not contain any special secrets. It is important to adhere to the basic recommendations and then you will definitely be satisfied with the taste of the finished dish. Note that this sauce cannot be prepared from salted tomatoes and tomatoes marinated in ordinary brine.

Meat dishes and side dishes will be much tastier if served with them aromatic sauce... You can prepare it 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. Leftovers can be quickly prepared 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 onion - 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!

Today we will reveal the secret of how to make the most delicious tomato pizza sauce - 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, you will need even more dedication 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 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.

The peels must be removed from the tomatoes.

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 their 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 tomatoes. 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: tomatoes, peppers, 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;
• a little black ground 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 aromas will be combined into a single 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. Allow it to 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 sweet 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 an 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.

Pizza sauce from tomato paste cooks in just a couple of minutes. We need two spoons 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 pepper to taste. 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.