Armenian sauces for the winter. Tomato sauce for the winter five recipes for every taste

Sauce for the winter is an excellent addition to meat, poultry, fish, cereals, potatoes, vegetable side dishes, pasta and many other dishes. A sauce prepared by one's own hands is good and doubly useful. Sauce for the winter also perfectly diversifies the usual scrambled eggs for breakfast, it will become a wonderful base for marinade when you decide to bake or fry meat, and if you serve it with pita bread or fried toast, you will be surprised how easy it is to get a delicious snack.

Sauce for the winter can be sweet, sour, sweet and sour or spicy. It all depends solely on your preferences and the wishes of your family. The main components of sauces are vegetables, fruits and berries - both singly and in combination. Here you just have time to experiment, because a simple change in proportions or the addition of additional ingredients allows you to get a completely new taste and not similar to the previous product. The sauce for the winter will undoubtedly turn out to be more tasty and fragrant if you add spices and fresh herbs to it. Spices and herbs wonderfully set off the taste of the main components and make the sauce more versatile.

It is most convenient to roll up the sauce for the winter in small jars with a volume of 300-500 ml - they will not take up much space (especially if the preservation is stored in the refrigerator), plus you will have time to use the product in a timely manner, since after opening the jar it is advisable to store the sauce for no more than a week. Do not forget to carefully sterilize the container, because, along with the quality of the ingredients, this is one of the important points that determine the success of your blanks.

Having mastered the technology of making homemade sauces, you are unlikely to want to buy them in the store. After all, they are so tasty and fragrant, and most importantly - natural. Sauce for the winter is an indispensable finishing touch to any dish, which gives a unique zest and gives new shades of taste to familiar products. Therefore, do not limit yourself to traditional preserves, such as pickles, jams and compotes, but be sure to prepare the sauce for the winter to keep the bright sunny summer in a jar.

The most popular and easy to prepare sauce for the winter, of course, is tomato sauce. It will delight you with its balanced taste, rich color and, of course, its benefits. This sauce can be added to pasta or pizza, stew chicken in it, or serve with fish. Tomato sauce is made from a minimal set of simple ingredients, but you can always diversify the recipe by adding your favorite spices or garlic to it.

Ingredients:
6 kg tomatoes,
600 g onion
2 tablespoons of sugar
1 tablespoon 9% vinegar
1.5 teaspoons of salt
8 peas of allspice,
3 bay leaves,
3 cloves.

Cooking:
Pass tomatoes and onions through a meat grinder or chop with a blender. Pour the resulting mass into a saucepan and add spices. Simmer over low heat for about an hour, stirring occasionally. Rub the sauce through a sieve, removing the spices, and put the mass back on the fire to further evaporate the liquid so that the sauce becomes thicker. This will take about 2 hours. Don't forget to stir the sauce so it doesn't burn! At the end, add sugar and salt, mix well. Pour in the vinegar, mix, boil for another 1 minute and spread the sauce in sterilized jars. Close jars with sterilized lids, turn upside down, wrap in a blanket and let cool. Ready! Tomato sauce can be stored in a cool place.

Craving something more spicy? No problem! How about a tomato sauce with horseradish and garlic? This sauce has a bright taste and delicious aroma, and you can easily adjust its spiciness by varying the amount of ingredients added to the tomatoes. The sauce is good both for meat, poultry and fish, and as an appetizer served with bread.

Tomato and horseradish sauce for the winter

Ingredients:
700 g tomatoes,
80-100 g of horseradish root,
30-50 g of garlic,
1/2-1 teaspoon salt.

Cooking:
Cut the peeled horseradish into pieces and chop with a meat grinder. Also scroll the tomatoes cut into pieces in a meat grinder. Pass the garlic through a press. Mix all ingredients and salt to taste. If the sauce seems too sour for you, you can add sugar. Let the sauce brew for 20 minutes, then spread it into sterilized jars. Close the jars with nylon or screw caps, which must first be sterilized.

If the previous version of the sauce seemed not spicy enough to you, you definitely cannot say the same about our next recipe. Chili peppers can make any dish extraordinarily hot and hot, and if you are a fan of sauces with a spark, then our next recipe is for you. Chili sauce can be used as an accompaniment to meats, pizza, pasta and rice, and if you make it sweeter, then pork and chicken with this sauce will be simply divine.

Ingredients:
3 kg of tomatoes,
2 heads of garlic
5 chili peppers,
100 ml vegetable oil,
5 tablespoons of sugar
2 tablespoons of salt
3 tablespoons of 9% vinegar,
spices to taste.

Cooking:
Coarsely chop the tomatoes and place in a bowl. Add sugar, salt and vegetable oil. Bring to a boil and cook over low heat for 20 minutes. Add finely chopped garlic and crushed chili peppers (remove the seeds from the peppers for a less spicy sauce). Cook for 5 to 10 minutes, then rub the mass through a sieve. Then the sauce must be boiled over low heat until the excess liquid evaporates and the mass is reduced in volume by half. Divide the sauce between jars and seal tightly.

Sauce for the winter, made from sweet bell peppers with the addition of tomatoes and onions, will be an excellent independent snack and a wonderful dressing for soups and stews. If you want a sauce with a more uniform consistency, take care to remove the skin from the peppers in advance. To make this task easier, the peppers should be roasted or blanched. For a spicier sauce, use chili, garlic, or soy sauce.

Bell pepper sauce for the winter

Ingredients:
4 bell peppers
3 tomatoes
1 onion
1 tablespoon vegetable oil
1.5 tablespoons of 9% vinegar,
1 tablespoon sugar
1/2 teaspoon salt
ground coriander and ground black pepper to taste.

Cooking:
Cut the vegetables and pass them through a meat grinder, installing a grate with large holes. Put the vegetable mass in a saucepan with a thick bottom, add sugar and salt. Bring to a boil, cover the pan with a lid and cook over medium heat for about 25-30 minutes, until the mass changes color. Add spices and vinegar. At this stage, you can also add other ingredients to taste, such as chopped garlic. Boil for 1 minute and pour the sauce into sterilized jars. Seal tightly, let cool and store.

Astringent dogwood sauce perfectly sets off the taste of meat, poultry and fish. It can also be used as a barbecue marinade. Rich taste, bright color and usefulness of this sauce will undoubtedly make it a welcome guest on your table. Dogwood berries go great with coriander, cumin, garlic, cilantro, parsley and dill, so combine different ingredients for new flavors. To prepare the sauce, it is better to choose ripe fruits (maybe even a little overripe), but if you come across not very ripe berries, it is better to add a little sugar to the sauce.

Dogwood sauce for the winter

Ingredients:
500 g dogwood,
10-15 mint leaves
2-3 large garlic cloves,
2-3 sprigs of cilantro
1.5 teaspoons ground coriander
1/2 teaspoon ground chili pepper
1 tablespoon apple cider vinegar
1-2 tablespoons of vegetable oil,
sugar and salt to taste.

Cooking:
Boil a small amount of water in a saucepan. Add thoroughly washed dogwood berries and boil for about 10 minutes until the berries soften. The flesh should easily come off the pits. If this does not happen, you need to cook more. Next, separate the pulp using a sieve. You can also do it by hand. Puree the cornel pulp with a blender. In a bowl, mix chopped mint, pressed garlic, spices, vegetable oil and apple cider vinegar. Mix. Add sugar and salt to taste, mix again. Add to the berry mass, mix and lightly puree the mixture again with a blender. Taste and add more sugar, salt or spices if needed. Put the sauce on the stove and simmer over low heat for about 10 minutes. Arrange the sauce in sterilized jars and roll up the lids.

Apple sauce for the winter is wonderful for meat, pancakes, cheesecakes, ice cream and other desserts. Depending on the set of ingredients, it can be made sweeter or spicier - take your pick. The advantage of this blank is that not very attractive apples are suitable for it, and the acid of the fruit will benefit the final product, increasing its shelf life.

Ingredients:
1.5 kg of sour apples,
500 g onion
500 g sugar
1.5 cups wine vinegar
5 tablespoons raisins,
1/2 teaspoon salt
ground red pepper, ground black pepper and cloves to taste.

Cooking:
Onions and apples, peeled and core, cut into small slices, put in a saucepan, pour sugar and pour 1/2 cup of water. Cook over low heat, stirring constantly, until thick. Add raisins, salt, spices and vinegar. Stir and cook for another 10-15 minutes over low heat. Pour sauce into jars and roll up.

In Georgia, they know a lot about delicious meat, so they traditionally prepare a spicy meat sauce from plums called tkemali. We bring to your attention a variation of this sweet and sour sauce, which is perfect for beef, pork and chicken. For its preparation, it is better to take fruits with a sour taste, slightly unripe plums are also suitable. To make the sauce more savory, you can use hot pepper or ground ginger, and adding curry seasoning will give the sauce a unique flavor.

Plum sauce for the winter

Ingredients:
1 kg plums,
1 head of garlic
2 tablespoons of sugar
1 tablespoon salt
1/2 tablespoon hops-suneli,
1 teaspoon ground coriander,
70 ml of water
50 ml apple cider vinegar
hot chili pepper to taste (optional)

Cooking:
Cut the plums in half and remove the pits. Put the fruits in a saucepan with a thick bottom and add water. Bring to a boil, remove the foam and cook over low heat under the lid for half an hour, stirring occasionally. Next, the mass should be pureed with an immersion blender or rubbed through a sieve. Pour the mass back into the pan and boil for another half hour under the lid, not forgetting to stir. Add finely chopped garlic, crushed chili (if using), spices, sugar and salt. Stir and cook for 20 minutes over low heat without a lid. Puree the sauce with a blender, bring to a boil and boil for another 10 minutes. Taste the sauce and add salt, sugar and garlic if needed. Pour in the vinegar, boil for 1 minute and pour the sauce into sterilized jars. Seal jars tightly, cool and store.

Opening home-made sauce for the winter in winter is still a pleasure! See for yourself! Good luck with your preparations!

To prepare the sauce, you need to select well-ripened, without traces of spoilage and decay, tomatoes. The skin of tomatoes can be removed, or you can cook with it. You can remove the skin by pre-blanching the tomatoes for 1-2 minutes. You can steam and rub through a fine metal sieve. And smart technology - a blender - can come to the rescue. I myself first grind all the ingredients in a blender, then boil the sauce.

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

Recipes for tomato sauce for the winter

Tomato sauce with garlic

Tomatoes - 1 kg

Sweet pepper - 1 kg

Garlic - 5-7 cloves

Salt pepper

How to prepare the sauce:

Wash tomatoes and sweet peppers well. Remove 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. On low heat (so as not to burn), gradually bring to a boil. Mix several times.

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

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

Tomato sauce with onions

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

Compound:

Tomatoes - 2 kg

Onion - 2 kg

Ground cinnamon - 1 teaspoon

Cloves - 1 teaspoon

Ground red pepper - 1 teaspoon (or to taste)

Sugar - 1 cup

Salt - 5 teaspoons

Apple cider vinegar - 1 cup

How to prepare the sauce:

Wash the tomatoes and cut into slices. Cut out the stem.

Peel and cut the onion.

Scroll through a meat grinder or chop in a blender.

Pour the puree into a saucepan and bring to a boil over low heat. Mix 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 prepare the sauce:

Plunge the tomatoes into boiling water and remove the skin. You can pre-stew and then wipe through a sieve.

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

Heat vegetable oil in a saucepan. Saute the onion for 3-4 minutes first. Then add the garlic and sauté everything together for 1 more minute.

Add finely chopped tomatoes or tomatoes passed through a sieve, basil, ground pepper, sugar and salt.

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

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

Tomato sauce with suneli hops

Compound:

Tomatoes - 2.5 kg

Garlic - 5-7 cloves

Bitter capsicum - 2 - 2.5 pods (small)

Coriander - 1 tablespoon

Suneli hops - 2-3 teaspoons

Sugar, salt - to taste

How to prepare 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 slices and boil until the tomatoes become soft. 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 is reduced 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 boil for 5-7 minutes.

Pour hot sauce into jars and roll up.

Tomato sauce with mustard

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 (in grains)

Sugar - 375 grams

Apple cider vinegar - 175 ml

Salt - 90 grams (or to taste)

How to prepare the sauce:

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

Transfer the puree to a bowl. Boil.

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

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

Tomato sauce with carrots

Compound:

Tomatoes - 3.0 kg

Carrot - 0.5 kg

Sweet pepper - 1.0 kg

Vegetable oil - 1.5 cups

Garlic - 2-3 cloves

Sugar - 1 cup

Vinegar - 2 tablespoons

Salt - 2 tablespoons

Parsley greens - 1 bunch

How to prepare the sauce:

Plunge tomatoes into boiling water and remove skins. Cut into slices.

Peel the carrots and cut into pieces.

Wash sweet pepper and remove seeds. Slice.

Grind the garlic through a press.

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

(from yellow plums)

How to make plum sauce for the winter

Cut yellow plums -1.5 into halves and remove pits.

Grind the plums (in a meat grinder or in another convenient device ..), it is not necessary to remove the skin from the plums.

Place the plum mass in a thick-walled saucepan (container), dilute with boiled water in the ratio: per volume of the plum mass ½ volume of boiled water (you can adjust the density of the future sauce with water and remember that the sauce should pour, and not have a pasty consistency. When cooling, you also need to remember - the mass will become thicker, so more water is possible).

Add ¾ cup sugar to saucepan with plum mass.

Cook for about 20-30 minutes at a low boil, stirring with a wooden paddle so that the plums boil well and become a little thicker.

Salt and pepper to your own taste, add chopped basil and cook for another 10 minutes at a very low boil.

Pour the hot mixture with a funnel into hot sterilized bottles (jars) and seal hermetically. Store in a dry and cool (yet) place. Plum sauce for the winter is ready!

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Partner Recipes

Sauce "Witches" for the winter

Ingredients:

3 kg tomato

250 gr horseradish

garlic 200 gr

salt 3 tbsp. l or to taste

sugar 1 tbsp. l or to taste

How to make Witch Sauce for the winter

Horseradish clean and soak for 30 minutes in clean water.

Cut and scroll either in a meat grinder or in a blender (with a knife attachment) or in a processor.
Wash the tomatoes, chop and scroll along with the garlic.
Mix all the ingredients, add salt, sugar to taste, mix.
Arrange the seasoning in sterile jars, close with lids and store in the refrigerator.

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Very tasty with manti, dumplings and just on bread with soup.

It turns out I have 11 cans of 700 gr and the twelfth 500 gr. moderately spicy and never had problems with storage.

How to cook Adjika in Kazakh for the winter

5 kg of tomato, 3 kg of sweet pepper, 2 pcs of hot pepper mince, 100 gr. parsley and dill, 0.5 kg of onion, 0.4 kg of garlic.

Heat up in a cauldron 0.5 liters. sunflower oil stew onions, add peppers and tomatoes, cook for 40 minutes, add greens, salt.

For 5 min. before the end of cooking, add garlic.

Arrange in sterile jars and roll up.

But the only thing that goes for the recipe is reddish peppers, otherwise it won’t look so beautiful.

Do it, you won't regret it.

Adjika from plums turns out to be unusual, very interesting in taste, fragrant.

Maybe it's even the sauce.

Ingredients:
Plums - 2 kg
Garlic - 200 g
Sugar - 200 g
Red hot pepper - 3-4 pcs.
Tomato paste - 2 tbsp. spoons
Salt - 2 tbsp. spoons

How to cook Adjika from plums for the winter

Wash soda cans.
Sterilize jars and lids in any way.
Rinse the drain well.
Remove pits from plums.
Wash the hot pepper, cut off the tails.
(The spiciness of the adjika can be adjusted by the amount of hot pepper.)
Peel the garlic.
Pass the plum, garlic and hot pepper through a meat grinder.
Combine ground plums, pepper and garlic.

Add sugar, tomato paste and salt.
Mix everything well and put on fire.

Boil adjika from plums for 20 minutes, stirring constantly.
Arrange the finished adjika in sterilized jars.
Roll up adjika with a seaming key.

Turn the jars upside down, wrap the adjika from the plums with a warm blanket until it cools completely.
Plum adjika is ready.

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Ketchup lick your fingers for the winter

With sweet apples - it turned out "Krasnodar" sauce from my childhood, if I had peeled the tomatoes from the skin, I couldn’t tell at all, but I was too lazy.
The second time with sour apples - natural "Hines".
In the third, I took my darling away, added 1 head of garlic site, put a mixture of black, red, white and pink peppers, I barely took a spoon from my husband, I would gobble up the whole pan.

We have already eaten 3 liters, I feel my jars will not survive until the winter.

Cooking time: 60 min.

You will need:

3 kg tomato
-0.5 kg of apples
-0.25 kg of onion

How to cook Ketchup "You will lick your fingers" for the winter

1. Cut everything and cook until the onion is soft.

Grind with a blender and cook until the desired density, I cooked for 50 minutes.

2. Before the end of cooking, add salt 1.5 tbsp. l., 1.5 cups of sugar, do not forget to stir, otherwise it will burn, red pepper, ground black pepper to taste, 50 g of apple cider vinegar, remove from heat, pour into jars and roll up.

I recommend trying my grandmother's recipe. The first time I tried this ketchup, I almost swallowed my tongue. For many years in a row, when I came to visit her, I received a small gift - several jars of delicious homemade tomato ketchup! And finally, I myself decided to preserve a few cans of ketchup for the winter. What can I say, the result exceeded all my expectations!

Ingredients:
5 kg tomatoes
5-6 medium onions
150 g sugar

1.5 tbsp salt
1 tsp cinnamon
3-4 pcs. carnations

2-3 pcs. bay leaf

Cook for another 2-3 hours.

Ketchup with apples for the winter

Ketchup recipe with apples - for the winter - for the New Year's holiday table!

To make apple ketchup you need:

8 liters of tomato juice
0.5 kg of onion (grind in a meat grinder)
0.5 kg apples (peel and seeds, grind in a meat grinder)
2 tbsp. Sahara
3 tbsp salt
2 tbsp vinegar 9%
Spices
1 tsp paprika
1 tsp dry mustard
1 tsp cinnamon
0.5-1 tsp cloves
1 tsp ground black pepper
Bay leaf
allspice

Making ketchup with apples for the winter

Put all the spices in a gauze bag.
Boil the tomato for about 1.5-2 hours over low heat.
Add onions, apples, salt, sugar, vinegar (salt, sugar and vinegar can be adjusted to your taste.
Cook stirring for 3-4 hours, then dip the spices in the bag into the tomato mass, and cook for another 20-30 minutes.

The longer the ketchup is cooked, the thicker it becomes, the color changes.
The taste is amazing, an ideal addition to second courses, to pizza.

I know it takes a long time to cook, but it's worth it.
Yield 9-0.5 liter jars.

Homemade ketchup recipe for the winter

Homemade ketchup - a recipe for the winter - simple and very tasty!

I have been making ketchup according to this recipe for more than a year!

Ingredients for making homemade ketchup:

5 kg tomato
10 apples
10 bulbs
2 pcs sweet pepper
2 heads of peeled garlic

How to cook Homemade ketchup - a recipe for the winter

We put all the ingredients in a saucepan and pour 1 liter. water.

We put on fire and boil on medium heat for 1 hour.

Then we cool and drain the water, leaving no more than 0.5 liters in the pan. liquids.

We pass everything through a juicer.

In the mixture we put:
1 teaspoon ground cinnamon
2 tsp ground black pepper
1 tsp chopped cloves
2 tbsp. l salt
300 g sugar
20 g vinegar

Cook for another 15 minutes, stirring constantly.

Pour the finished ketchup into sterilized jars and wrap well for a day.

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Ingredients:
- 3 kg tomato
- 3 heads of garlic

- 1 tbsp. Sahara

- 0.5 st. rast. oils

- 0.25 tbsp 9% vinegar

- 1 tbsp. l salt

How to cook tomato sauce for the winter

1. Pass the tomatoes through a meat grinder, cook for an hour until thickened.

2. Add salt, oil and sugar, garlic.
3. Cook for another 20 minutes.
4. Pour in vinegar, cook for 5 minutes, roll up.

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The sauce resembles the expensive one that is sold in beautiful jars in our supermarkets. But here we know what they put there,

homemade hot sauce for meat.

I also do all sorts of different blanks “by eye”, so there are never exact proportions. This time I prepared a wonderful sauce for meat (as well as for fish, all kinds of sausages, spaghetti, etc ....).

How to cook Spicy homemade sauce for the winter

Many, many tomatoes (usually soft ones) cut in different ways, not really trying and boil until soft.

Pass through a sieve and discard seeds and skins.

In a deep frying pan with a thick bottom, fry in a small amount of vegetable oil - onions, garlic, carrots, apples (peeled and chopped). The proportions are arbitrary.

Close the lid and bring it all to softness and puree with a blender.

Combine the pureed tomatoes and other vegetables and boil everything together a little more.

Add salt, sugar, ground black pepper, ground hot chili pepper, dry coriander, grated nutmeg to taste. In short, whatever you want, to taste, as well as a little table vinegar.

Bring to the desired taste condition, pour into jars with boiling water and screw on the lids.

Cool down under a coat. I like to cool down in a chair under a woolen blanket (the slower it cools down, the better).

Remove for storage.

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Recipe by Yulia Kondakova.

Ingredients and preparation:
1.5 kg tomatoes through a meat grinder, boil to 1/2 of the original V, add spices (I decided not to let them float freely, but packed in a gauze bag - 5 black peppercorns, 7 allspice peas, 5 cloves, a piece of cinnamon) salt a little more than 1 tbsp. l., sugar 100 g, boiled for another 10 minutes, then took out the spices, added a couple of spoons of 9% vinegar and poured it hot into sterile dry bottles, closed it, wrapped it up until it cooled completely ... the sauce turned out to be pleasant, richly spicy!

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Spicy viburnum and pepper sauce for the winter

This sauce will not only add the necessary spiciness, but also relieve you of worries about the composition of the product.

What you need:
viburnum - 500 g,
sugar - 500 g,
hot pepper - pod,
citric acid - 0.5 tsp,
sieve,
banks.

How to cook Spicy viburnum and pepper sauce for the winter

Pour boiling water over the berries and rub through a sieve.
Add sugar, citric acid and finely chopped pepper, mix.

After dissolving the sugar, the mixture is decomposed into small jars.

Without closing, keep them at room temperature for 2-3 days until a dense crust appears on the surface, close with plastic lids.

Store in a cool place.

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Such an original dressing will be appreciated by lovers of hot spices. Self-made mustard is perfect for meat dishes and can easily replace store-bought counterparts.

What you need:
tomatoes - 1 kg,
onion - 100 g,
vegetable oil - 30 ml,
9% vinegar - 1 tsp,
sugar - 50 g,
mustard powder - 10 g,
ready-made mustard - 25 g,
black pepper - 2-3 peas,
allspice - 2-3 peas,
salt,
sieve,
banks.

How to cook tomato mustard for the winter

Washed tomatoes cut into slices.

Chop the onion and fry in oil.

Boil tomatoes with onions until softened and rub through a sieve.

Add vinegar, salt, sugar and cook until thickened, add ground spices and cook for another 5 minutes.

Then add mustard, mix, arrange in sterilized jars, roll up and wrap until cool.

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Ingredients:

eggplant
tomatoes
dill
garlic
salt

(proportions to your taste)

How to make eggplant sauce for the winter

Wash the eggplant and place in a deep baking dish.
Pour a little water into the mold and bake the eggplants in a hot oven for 1.5-2 hours.
Then peel the eggplants from the skin and wipe through a sieve.
Cut the tomatoes with a sharp knife, scald with boiling water and remove the skin.
Grind the tomatoes with a blender and rub through a sieve.
Chop dill and garlic finely.
Place all ingredients in a saucepan and place over low heat.
Cook the seasoning for about 30 minutes at a low boil.

Salt seasoning to taste.
Sterilize and dry jars.
Fill jars with seasoning, pour in 1 tsp. vegetable oil and roll up.

Store in a cool place.

Use as a seasoning for meat.

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Compound:
3 kg - beets
2 kg tomato
6 bell peppers
1 glass 200gr. garlic
2 pcs hot pepper
2 tbsp salt
1 tbsp sugar
0.5 liters of vegetable oil
1 tbsp acid vinegar

How to cook Beet Adjika

All ingredients through a meat grinder.

Beets boil for 30 minutes, add tomatoes and boil for 20 minutes.

Bell pepper -10 min, garlic hot pepper and all others

add the ingredients site, cook for 10 minutes, roll up.

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Adjika spicy from zucchini for the winter

Adjika spicy from zucchini - harvesting for the winter

Ingredients:
- 5 kg of zucchini
- 200 gr garlic
- 1 kg of sweet red pepper (very preferably large and juicy)
- 500 grams of hot pepper
- 1 kg of apples
- 1 kg of carrots
- 0.5 l of vegetable oil
- 5 tablespoons of 6% vinegar
- 3 bunches of greens (parsley - 2, dill -1)
- 150-200 grams of sugar
- 100 gr salt

Cooking:
1. Peel peppers and mince garlic
2. Wash the zucchini and pass through a meat grinder (it is advisable to pass the resulting mass again through a meat grinder).
3. Grind bitter pepper.
4. Grate the apple and carrot through a coarse grater and add to the total mass of vegetables.
5. Add oil, vinegar and finely chopped greens.
6. Cook for at least 1.5 hours (up to 2, you will see by the density of the resulting mass).
7. Arrange in pre-prepared sterilized jars and add 0.5 jar - 1 teaspoon of vinegar.
8. Roll up.

If you plan to eat it in the near future, then close it with nylon lids and refrigerate.
With this amount of products, an average of 12-14 0.5 liter jars is obtained.

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recipe Homemade tomato ketchup for the winter

Would you like to try delicious homemade tomato ketchup?
I recommend trying my grandmother's recipe. For many years in a row, when I came to visit her, I received a small gift - several jars of delicious homemade tomato ketchup! And finally, I myself decided to preserve a few cans of ketchup for the winter. What can I say, the result exceeded all my expectations!

Homemade tomato ketchup turned out to be a rich ruby ​​color, thick, fragrant, spicy - in general, there are simply no words!

By the way, if you like chili ketchups, add hot pepper to your taste - the combination will turn out great.

Such ketchup can be used in any recipes - in the preparation of soups, borscht, cabbage rolls, various pastries (I have already made pizza with this ketchup - yum-yum). What can we say about chicken and meat! By the way, the barbecue was amazing!

So, I definitely advise you to try this homemade tomato ketchup!

Ingredients:
5 kg tomatoes
5-6 medium onions
150 g sugar
50 g of vinegar (table, 9%, - you can use apple)
1.5 tbsp salt
1 tsp cinnamon
3-4 pcs. carnations
10 pieces. black peppercorns
2-3 pcs. bay leaf

How to cook Homemade tomato ketchup for the winter

Rinse the tomatoes thoroughly and remove the stalks.

We clean the onion, wash it, and cut it into several pieces.

We skip the tomatoes and onions through a meat grinder.

Pour into a saucepan and cook over low heat.

Once it boils, cook for 3 hours.

Add salt, sugar, cinnamon, cloves, bay leaf and black pepper.

Cook for another 2-3 hours.

During this time, the mass should be halved.

Add vinegar, cook for another 5 minutes.

Pour homemade tomato ketchup into sterilized jars.

In total, we get about 1.5 liters of ketchup.

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Georgian satsebeli sauce - a recipe for the winter

recipe for Georgian satsebeli sauce - a recipe for the winter - on the New Year's holiday table!

Well, very tasty!

This is probably the most popular Georgian sauce.

It is served, of course, with meat, while it is the sauce that makes it really tasty, you can cook this sauce at home and please yourself in the winter site by adding a drop of love and care for your household to the ingredients.

To prepare the Georgian Satsebeli sauce, we need:
tomato juice - 4 liters. (1 glass of juice immediately selected)

sweet pepper - 5 pcs.
hot pepper - 2 pcs.
2 heads of garlic

How to cook georgian satsebeli sauce

Pepper and garlic pass through a meat grinder

sugar - 2 cups
salt - 2 tbsp. l.
ground coriander - 6 tsp
they say black pepper - 2 tsp

Mix all these ingredients and simmer for 15 minutes, then add:

1 bunch of parsley
1 bunch dill
1 bunch basil
Cook for 5 more minutes.

Add 1 cup of vinegar.

We also add the previously selected 1 glass of tomato juice diluted with 4 tbsp. spoons of starch.

Cook for 5 more minutes.

Pour hot into jars.

Ingredients:

Walnuts (peeled) 200 g
Juice of unripe grapes 0.5 cup
Garlic 3-4 cloves
Chicken broth 0.5 cup
Salt to taste
Ground black pepper to taste
Red hot pepper ground 1 tsp. a spoon
Green cilantro 0.5 cup
Saffron 1 tsp. a spoon

How to cook Sauce "Satsebeli" at home

We clean the garlic. Let's start with the fact that it is already in an almost finished form - we clean the garlic from the husk and divide it into cloves, and wash the cilantro with running water and finely cut it on a cutting board. Walnuts need to be split and, having peeled, separate the kernels, but if you bought already peeled, then this is even better - you will spend less time cooking.

If instead of chicken broth you only have a broth set so far, then you need to cook it. By the way, the stronger the broth, the tastier the sauce. The same applies to grapes, if you have bought only a bunch of it so far, then you need to squeeze the juice out of it. You can use not only the juice of unripe grapes, but also the juice of pomegranate and blackberry, and even better their mixture. So choose whichever is more convenient for you.

Cooking sauce "Satsebeli" for chicken. Nuts along with garlic, herbs and spices (excluding Imeretian saffron) must be ground into a paste. You can use a blender for this, or you can use a special mortar and pestle - if you are used to it. Then add saffron and dilute the whole pasta with chicken broth - take your time, rub the resulting mixture thoroughly, and enjoy cooking!

Then add sour juice and grind the sauce again. The sauce is ready, and if the chicken with which you want to try Satsebeli is also ready, then you can serve it on the table. Serve the Satsebeli sauce with the chicken dish. site You can serve the sauce cold, or you can serve it warm, but not hot. The spicy-nutty taste perfectly sets off the taste of chicken meat, both boiled and fried, and baked on a skewer, and even tobacco chicken. You need to serve the sauce in a special gravy boat, or pour it over a ready-made chicken dish.

Recipe tips:- Optionally, you can add a little chopped onion to the sauce. - If you do not have chicken broth, you can dilute the sauce with boiled water. Sour juice can be replaced with wine vinegar. Of course, the taste of the sauce will not benefit from this, but you will have a general idea about it. - Do not confuse ordinary saffron and Imeretian - these are different spices. Imeretian saffron is also called cardobenedict. Store in a jar in the refrigerator.

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Sauces - a selection of recipes for the winter

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Thank you for being with us! New recipes for you every day!

A jar of bright, fragrant, amazingly delicious tomato sauce will fill even the most gloomy 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 its own secrets that make the taste of homemade tomato preparations unique.

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

Such popular dishes as borsch, 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 are suitable for 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. Sweet preparation will set off the taste of baked potatoes. Pasta with sourness will add spice to first courses and vegetable side dishes. And for pasta and side dishes of cereals, a sweet and sour delicacy of tomatoes is ideal.

In our selection - 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 reduced by one third. 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, lay 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 - this way you will weed out large spices.
4. Then put the tomato paste back into the saucepan, bring to a boil, arrange 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. Transfer the tomatoes, peeled and cut into small slices, into a saucepan and simmer over low heat until they become soft, and then wipe the workpiece through a sieve.
2. Cut apples as small as possible, stew and grind, and then combine with tomatoes and simmer for 10 minutes.
3. Add honey, spices to the tomato puree and cook for 10 minutes. Send vinegar and garlic to the pan last, then hold it on fire for another 5 minutes.
4. Pour the hot tomato sauce into dry, sterilized jars and roll up immediately. This sweet and sour tomato treat 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 garlic cloves, 3 onions, 8-10 cloves, 14 allspice peas, 0.5 teaspoon ground cinnamon, 10 black peppercorns, 2 tablespoons 6% apple cider vinegar, salt and sugar to taste (about 3 teaspoons salt and 3 tablespoons sugar).

1. Remove the skin from the tomatoes, cut into small pieces, put in a cauldron or pan with a thick bottom and put on medium heat. Tomatoes are best taken fleshy, with a minimum content of juice and seeds. Cook covered for 10-12 minutes, until soft.
2. While the tomatoes are boiling, prepare a set of spices for the sauce. Mix black, allspice and cloves, wrap in a bag in cheesecloth or thin white cotton cloth.
3. Onion cut into half rings or cubes. Chop the garlic cloves finely. When the tomatoes soften, add the onions to them, mix and cook under the lid for 6-7 minutes, until the onions are soft. The sauce should be slightly reduced and thickened. Then add the garlic, stir and, uncovered, cook over low heat for another 2-3 minutes.
4. Transfer the sauce to a blender and puree into a thick, smooth puree. If you want to achieve a homogeneous consistency, without small particles of seeds, wipe the puree through a fine strainer.
5. Transfer the sauce to a heavy-bottomed cauldron, put a bag of spices in it and cook over low heat until it thickens. Then flavor 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 with lids and seal tightly. Turn the jars upside down, wrap them in a blanket, blanket or warm jacket for a day.

Recipe 4. Mexican Salsa Tomato Sauce

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

1. Wash the chili pepper, cut it in half lengthwise, 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 - that's where all the spice is.
2. Finely chop the chili pepper. Finely chop the onion. Peel the bell pepper from the stalk and seeds and cut without removing the peel.
3. Free the tomatoes from the skin, and also cut off the hard 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, mix, immerse in a large saucepan and keep over medium heat, stirring constantly until they boil.
4. Then reduce the heat and simmer over low heat, stirring occasionally, for about 20 minutes. Arrange the finished salsa in sterilized jars and close with screw caps boiled for 5 minutes.
5. Turn the jars over and let them cool. It is not necessary to cover with a blanket. Spicy lovers will love this spicy sauce. It is served with eggs, fish, meat, beans and cauliflower.

Recipe 5. Fragrant 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 peas of allspice.

1. Blanch the peeled tomatoes, cut in half and put 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. On a low heat, simmer the future sauce until it is reduced by half.
4. Then pour salt and the second half of sugar into the cauldron. Boil until the loose mixtures are completely dissolved. Remove the bowl from the heat and pour in the vinegar.
5. Pour the prepared tomato sauce into jars, cover with lids and sterilize for 15 minutes.
6. After the specified time, roll up the jars, turn them over, wrap them in a warm thing 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 cup of sugar, 2 tablespoons of vinegar.

1. Cut the peeled tomatoes into slices. Peel the carrots and cut into pieces. Squeeze the garlic through a press. Sweet pepper cut 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 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 horseradish and simmer for another 10 minutes. Add garlic at the very end.
4. Salt the sauce to taste, let it boil and pour into sterilized jars. Tomato sauce with horseradish 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 parsley and basil thoroughly and dry with napkins, and then finely chop the greens.
2. Remove the skin from the tomatoes, coarsely chop the pulp and boil for 30 minutes. Then chop the tomatoes with an immersion blender.
3. Squeeze the minced garlic, basil and parsley into the puree. While stirring the sauce, gradually pour in the vegetable oil. Simmer over low heat for 15-20 minutes. At the end, add sugar and salt.
4. Strain the sauce through a sieve for a silky texture. And if you want it to thicken better, evaporate it for a while or add a little diluted starch.
5. Pour the prepared sauce with basil into sterilized jars and carefully tighten the lids. This sauce is perfect for pizza and spaghetti.

1. Tomato sauce is suitable for any variety of tomatoes. 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 over them with boiling water and immediately dip them into ice water.

3. It is best to cook tomato sauce in a stainless steel dish or in an enamel pan. When cooking tomatoes, be sure to constantly remove the foam with a slotted spoon.

4. Sugar, salt and spices are added when the excess liquid has evaporated (vegetables should decrease in volume by about half). If you are preparing tomato sauce for the first time, add salt, sugar and spices gradually, each time tasting it.

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 give the sauce a piquant spiciness, apple, grape or any other fruit vinegar - a pleasant sweetness.

Store shelves are full of jars with all kinds of ketchups and sauces. But how can they compare with home-made, cooked with love, from selected tomatoes, according to special, proven recipes.

Homemade tomato sauce- a very useful preparation. It matches with almost everything. If you stock up on such a sauce 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 experiments in the kitchen and delicious winter!”
Alesya Musiyuk for site site

But there are many other interesting sauces that go well with meat dishes. They do not have to be bought in the store, but you can easily cook at home and even preserve them in jars. So today I want to introduce you to a very tasty meat sauce for the winter.

It is based on fresh tomatoes, which are combined with onions, garlic, lots of herbs, and spices. It turns out really very tasty, and besides, it’s also beautiful, so you can serve such a sauce even on a festive table: everyone will certainly appreciate it!

A big plus is that preparing this sauce for meat for the winter from vegetables and herbs is quite simple and relatively short, even not very experienced hostesses can handle it. If you don’t believe me, then see for yourself by looking at my recipe - it describes in great detail and step by step how to prepare meat sauce for the winter from vegetables and herbs.

Ingredients:

• 2.5 kg tomato;
• 700 g of onions;
• 3 heads of garlic;
• 1 bunch of dill, parsley, basil and cilantro;
• 1.5 tablespoons of salt - without top (or to taste);
• 150 g of sugar;
• 4 tablespoons of 9% vinegar;
• 20 g black ground pepper.

*The weight of prepared vegetables is indicated. From this amount of ingredients, approximately 1.5 liters of sauce is obtained.

How to prepare meat sauce for the winter from vegetables and herbs:

Tomatoes for the sauce are selected ripe, red, better - fleshy varieties. Tomatoes can be soft, but without damage to the skin, in no case rotten. We wash the tomatoes, cut out the attachment points of the stalk. If there are dense light areas in the area of ​​\u200b\u200battaching the stalk, cut them out. Cut the tomatoes into arbitrary pieces so that they enter the meat grinder hole. We skip the tomatoes through a meat grinder.

We clean the onion from the husk and wash it thoroughly. Cut the onion into small cubes.

We heat the pan with vegetable oil well and fry the onion until a light golden crust forms (10 minutes).

Pour chopped tomatoes into a saucepan and put on fire. Bring to a boil and cook over low heat for 20 minutes.

Add the onion to the tomatoes and stir.

Finely chop the greens.

In tomatoes with onions, add greens, garlic, salt, sugar and vinegar, passed through a press.

Mix everything well and cook for another 10 minutes.