Tomato sauce for the winter: a selection of the best recipes. Tomato sauce - getting ready for winter

Without the aromatic spicy tomato sauce! Meatballs, for example, will be dry without the right tomato sauce. And an ordinary piece of meat or fish, flavored with tomato sauce cooked with your own hands, will seem much tastier.

Prepare tomato sauce not difficult, but some rules still need to be followed. The basis of tomato sauce is tomatoes. They should be ripe, fleshy, preferably ground. The skins of 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 rubbed through a sieve. If you don't have suitable tomatoes on hand, use tomato paste, just choose concentrate highest quality, without starch and soy impurities. Tomato sauce is unthinkable without spices. They can be very different: black and red ground pepper, burning or allspice, coriander, cumin, cinnamon, cloves, ginger (fresh or dried), sweet or hot pepper, greens - to your taste! For thickness, flour sauté is used, which can be diluted with either water or a broth suitable to taste (meat, fish or vegetable). Flour for tomato sauce should be fried until golden brown.

We bring to your attention several recipes for tomato sauce, both simple, quick, and delicious, “with a twist.” Choose!

Ingredients:
1 tbsp. flour,
1 tbsp. butter or margarine,
350 ml 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 onions, sauté 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.

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 leaf, herbs and pepper and cook for 5 minutes at a low simmer. Remove the bay leaf, add 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. fat sour cream,
a pinch of salt
lemon juice, pepper - to taste.

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

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

Preparation:
Peel and chop the tomatoes using a blender and rub through a sieve. Cook the tomato mixture over low heat, stirring frequently, 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 tomatoes,
400 g tomatoes per own juice,
2-5 cloves of garlic,
4-6 tbsp. olive oil,
1 bunch of basil leaves,
salt, ground black pepper - to taste.

Preparation:
Cut fresh tomatoes crosswise, scald with boiling water and immediately cool in ice water. Remove the skin. Fry the garlic slices over low heat for 1-2 minutes, add the peeled tomatoes, bring to a boil, put canned tomatoes along with the liquid and simmer over low heat for 1.5 hours. Then mash the tomatoes with a fork, add salt and pepper, and add a little sugar if necessary. Add the chopped basil leaves and cook for another 30 minutes on low heat. Transfer to 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 the amount of milk. Mix the remaining milk with flour so that there are no lumps, and pour in a thin stream, stirring, into the boiling milk. When the mixture boils and thickens, add cream, tomato paste, oil and salt. Heat through, stirring, but do not boil.

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

Preparation:
Finely chop the onion, fry in vegetable oil, add chopped tomatoes and simmer for 10 minutes. Add flour dried herbs, spices, add water and sour cream, stir and simmer over low heat for 10 minutes.

Ingredients:
250 ml meat broth,
25 g butter,
½ carrot
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:
Saute the flour in butter until golden brown and dilute it with strained broth so that there are no lumps. Separately, boil tomato paste with chopped onions, carrots and parsley root. Mix flour sauté with tomato paste, add sugar, citric acid, bay leaf, salt and black peppercorns and simmer for 30 minutes, stirring. Ready sauce strain, heat again and add oil.

Ingredients:
1 kg ripe tomatoes,
1 kg 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 buds of cloves.

Preparation:
Peel the tomatoes and cut into pieces. Peel the apples, remove the core and chop them too. Cut the onion into small cubes. Place everything in a saucepan, add a little water and simmer covered over low heat for 30 minutes. Add salt, sugar, spices, hot pepper and simmer for another 30 minutes. Rub 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 vegetable oil,
40 ml 70% vinegar (for preservation),
1-4 cloves of garlic,
ground red hot pepper - to taste.

Preparation:
Remove the skins from the tomatoes, peel and core the apples, and remove the seeds from the peppers. Pass all the vegetables through a meat grinder or chop using a blender. Place in 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 it is expected long-term storage sauce, pour in vinegar, boil for 5 minutes and pour into sterilized jars. If the sauce will be consumed immediately after preparation, 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,
pinch nutmeg.

Preparation:
Pass the peeled apples and tomatoes through a meat grinder, place the resulting mass in an enamel pan, 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 cup Sahara,
ground red and black pepper, spices - to taste.

Preparation:
Grind the tomatoes using a blender or pass through a meat grinder. Cut the onion into small cubes. Bring the tomato-onion mixture to a boil, reduce heat to medium and cook, stirring, until thickened. Rub the tomato mass through a sieve. While the tomatoes are cooking, peel and pit the plums, puree in a blender, and boil over medium heat. Combine the tomato and plum mass, add salt, sugar, chopped garlic and spices and cook until desired thickness.

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

Preparation:
Place cranberries, raisins, chopped onion in a saucepan, add water and simmer for 15 minutes. Add tomatoes and vinegar and simmer for 5-7 minutes. Then add sugar, salt and spices and cook, stirring, 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 cup Sahara,
2-4 cloves of garlic,
½ tsp. ground black pepper,
½ tsp. ground red pepper,
spices - to taste.

Preparation:
Grind the tomatoes using 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, 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 cup 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 drain on paper towels to remove excess grease. Add the flour to the bacon grease and fry it, stirring constantly, for 2-3 minutes. Then add the tomatoes, crush them with a spatula small pieces and simmer, seasoning 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 tomatoes,
50 g fresh ginger,
300 g sugar,
50 ml lemon juice,
salt - to taste.

Preparation:
Remove the skins from the tomatoes, after scalding them with boiling water, and cut into cubes. Peel the ginger root and grate it on a fine grater. Combine tomatoes, ginger and salt, cover cling film and refrigerate overnight. Pour the juice formed overnight into a separate bowl, add sugar and put on fire. After boiling, cook for 7-8 minutes until the sugar is completely dissolved and tomato juice It won't look like syrup. Add tomatoes and lemon juice, stir and cook for another 10 minutes, stirring. 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:
Place the herbs, chopped ginger, hot pepper and 30 ml of 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 pieces, place in a saucepan, add water and simmer covered for 15 minutes. Rub the tomato mass through a sieve. Melt the butter, pour in the tomato mass and mixture from the blender. Cook, without closing the lid, over moderate heat for 25-30 minutes, stirring.

Indian tomato sauce with ginger and cheese

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

Preparation:
Peel and chop hot peppers small pieces. Grind the coriander seeds in a mortar. Melt half the amount of butter in a saucepan and fry the coriander and hot pepper 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 oil, tomato paste and 1 glass of water. Add salt and sugar, stir and continue to simmer for 5 minutes. Grate the cheese onto 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 for preparing many dishes. Hardly to be found in the world folk cuisine, in which it is not used. As Comrade Saakhov said, maybe somewhere in the mountains, but not in our areas. More than 400 years ago, the tomato migrated to us from South America, but it did not immediately appear on the menu. At first they even tried to poison people with it. The ancient Indians called tomatoes “matl”, which is probably where the consonant word “tomatoes” came from.

And the tomato is pomo d'oro, golden apple in Italian. The basis of many additives to dishes, giving them juiciness and special taste, there is a tomato (or products prepared on its basis - for example, tomato). Sauces (gravy) are no exception. Tomato sauce, as a rule, contains a large range of spices and additives. Basic (basic) sauces are prepared according to a generally accepted recipe; additional sauces contain ingredients that change the overall taste.

Tomato sauce - food preparation

Tomato sauce from fresh tomatoes prepared exclusively from ripe juicy tomatoes rich red color. Brown, greenish, veined ones, as well as those grown not under real sunlight, but under bright greenhouse lamps, are not suitable. Many recipes call for preparing tomato juice with pulp. The tomatoes are rubbed through a sieve, the peel and seeds are separated. That's enough complex 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 simply cut the fruit in half.

Tomato sauce - the best recipes

Recipe 1: Basic Tomato Sauce Recipe

Of course, the best tomato sauce is made when it's in season. ripe tomatoes filled with the natural energy of the sun. But in winter time You can successfully use tomato or concentrated tomato juice, which should be boiled. The result will be great in any case.

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

Cooking method

Cut tomatoes in their own juice or pureed tomatoes into small pieces - this will be the basis of the sauce. In a frying pan or small saucepan, fry finely chopped garlic in olive oil, always over low heat. Then add 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 and basil are perfect for pizza; don’t let thyme, sage, and marjoram go unnoticed. Minimum heat for about an hour - the sauce will thicken and the sauce will acquire unique taste. Add salt and ground pepper.

Recipe 2: Tomato sauce with broth

This sauce can also be the base for richer dishes, such as wine or bell pepper. But on its own it is quite tasty and goes well with meat dishes and side dish.

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 hot white sauté in butter and dilute it with strained broth. Sauté tomato puree with roots and onions separately. Mix both parts and add sugar, citric acid, bay leaf, salt, and black peppercorns. Cook everything for 30 minutes. It is advisable to strain the sauce, heat it 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 paste are obtained, the taste of which is largely determined by the tomato sauce, or rather by those additives that give it expressiveness, piquancy and sharpness. Spaghetti from any manufacturer will do, but Italian ones are, of course, considered the best, although their cost is sometimes an order of magnitude higher. But the taste is different. By the way, domestic pasta products Today they are produced in a huge assortment and of quite high quality, so you can always find something cheaper, but of no worse quality.

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 a large one or 1 small one).

Cooking method

Boil spaghetti in three liters of water. Add salt 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 taste the spaghetti.

Sauce. Wash the tomatoes, remove the stem and cut into quarters. Place in a blender along with pepper and garlic. More garlic means more spiciness in the dish. Grind the sauce and pour into a saucepan. Salt, add half a teaspoon of sugar. Bring to a boil. IN thick-walled frying pan Heat olive oil and a few chopped garlic cloves. Place the cooked spaghetti in a saucepan or frying pan and heat with oil and garlic for several minutes. Pour tomato sauce into serving bowls.

Recipe 2: Meatballs in tomato sauce

Meatballs without sauce will be dry. They just beg for sauce, tomato sauce is just perfect. For the meatballs we use beef or a pork-beef mixture; for the gravy we use tomatoes in their own juice.

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

Cooking method

First, prepare the meatballs - mix the egg, breadcrumbs and 60 grams of water with the minced meat. Mix well and roll into meatballs. Fry in vegetable oil on all sides. Place on a dish, fry chopped carrots in vegetable oil thin pieces(you can use semicircles), pour in wine, lemon juice and mashed tomatoes 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 - regular champignons, porcini mushrooms, and russula will do. Mix the sauce according to the basic recipe with fried and chopped mushrooms in a blender, pour in 50 ml of dry white wine, boil, and your sauce is simply unrecognizable! It perfectly complements the taste of fillet, meat cutlets, meatballs, entrecote, boiled meat, veal and poultry dishes.

Opening cookbook, you will find a lot of recipes for dishes, a mandatory addition to which is tomato sauce various ingredients. Shish kebab, spaghetti, pizza, flavored with tomato sauce, acquire a delicious taste and stimulate the appetite. In addition to their taste, tomatoes provide our body with invaluable benefits.

Red beauty helps us fight stress, improves blood composition, eliminates digestive problems, and lifts our mood. Some interesting recipes will help diversify home menu and will allow you to treat your household with original dishes.

Classic recipe for tomato sauce for meat and fish

The ingredients used for this sauce are classic combination products, when each of them organically complements the taste of the entire dish. For our sauce we'll take:

tomatoes (preferably unripe) – 2 pieces;
garlic – 4 medium-sized cloves;
parsley, green onions and dill - 1 bunch each;
vegetable oil – 50 grams;
salt and ground black pepper - to your taste.

Let's start cooking:

We take a deep bowl in which we will mix our ingredients. Peel the garlic cloves and finely chop them. Place in a bowl.
Salt and pepper, add a little vegetable oil.
We cut fresh tomatoes with a sharp knife into thin rings, then cut them again into small cubes. Place the tomatoes in a bowl with the remaining ingredients.
Finely chop the green onions and add them to the tomatoes, stir.
We also finely chop the parsley and dill and add them to the bowl.
Mix everything again and let it sit for 10 minutes.

Original sun-dried tomato seasoning

Sun-dried tomatoes came to us from Italian cuisine, where they are made with special love. We will prepare a sauce from sun-dried tomatoes By homemade recipe. For it we need to take:

sun-dried tomatoes and pulp from them - 3-4 pieces;
garlic – 4 cloves;
chili pepper – 1 piece;
wine vinegar – 2-4 tbsp. spoons;
adjika – 1 teaspoon;
vegetable oil for dressing;
parsley and dill - 1 or half a bunch each;
salt and sugar - to taste.

Step-by-step preparation:

Cut fresh tomatoes into four, remove the pulp into a separate bowl. Place the tomato slices in a shallow dish and place them in the microwave to heat for 5-6 minutes at maximum temperature. Then we reduce temperature regime and dry the vegetables for another 10 minutes. You can take more tomatoes and make them for future use.
Place the tomato pulp in a colander so that all the juice comes out. Salt, pepper, season with spices.
Mix the finished sun-dried tomatoes with the rest of the ingredients and put everything in a blender. Grind so that small pieces of ingredients are preserved. Place the finished sauce in a gravy boat or deep bowl.

Spicy, even sharper

We have prepared this tomato and garlic sauce especially for fans of spicy seasonings. It combines products that provide not only spicy notes, but also give the dish an interesting flavor twist. We should take:

tomatoes – 5 pieces;
onion head;
sweet bell pepper– 1 piece;
hot pepper – 1 pod;
garlic – 3 cloves;
butter – 2 tbsp. spoons;
sugar – 1 teaspoon;
salt - to taste;
starch – 1 teaspoon.

Let's move on to step-by-step preparation:

Remove the skins from the tomatoes by pouring boiling water over them. Crush with a fork.
Bell peppers should be baked in the oven.
We clean the hot pepper from the grains.
Chop the garlic. Chop the onion.
Heat a frying pan, add oil, fry the onion and garlic. Add crushed tomatoes and evaporate to half the original volume.
Finely chop the sweet peppers, take the hot ones whole and add them to the tomatoes, simmer for another 2-3 minutes.
Remove from sauce hot pepper.
We dilute the starch in 2/3 cup of water. Pour into seasoning. Let's salt and sweeten it. Continue to simmer for 2 minutes, cool. Beat in a blender.

Tomato sauce for spaghetti

Our recipe contains little secret, because we will prepare the offered vamsous not only from fresh vegetables. Actually, if you were looking for how to make sauce from canned tomatoes, then he is in front of you. We will need:

canned red tomatoes – 800 grams;
fresh tomatoes – 4 pieces;
onion head;
garlic – 3 small cloves;
olive oil – 2 tbsp. spoons;
oregano – 1 tbsp. spoon;
sugar and salt - to taste.

How to cook:

Chop the onion on a fine grater.
Heat a frying pan, add olive oil, lightly fry the onion in it.
Add crushed garlic and finely chopped fresh tomatoes to the onion.
Remove the skin from the canned tomatoes and mash with a fork. Add to the pan with other ingredients.
Add the remaining tomato juice from the can to the pan.
We wait until the whole mass warms up. Add oregano and, if you like, spices to taste.
Bring everything to a boil and add salt. Add sugar, reduce heat and simmer the sauce for 7-10 minutes. Turn off and cool slightly.

Tomato sauce for the winter

When stocking up for the winter, it is impossible to pass by ripe, aromatic tomatoes. I want to enjoy them amazing taste and in winter cold. So why not make some winter sauce while you can. For seasoning you need to take:

tomatoes (take large fruits) – 8 pieces;
large onion head;
garlic – 5-6 large cloves;
carrots – 1 piece;
celery - take a root the size of a carrot;
green basil - a handful with top;
sugar, ground black pepper and salt - to taste;
vinegar 9% – 1-2 teaspoons;
ground paprika - according to your desire.

Preparation:

Peel the onion and garlic and cut into cubes.
Peel the celery and carrots, three on a coarse grater.
Scald the tomatoes with boiling water, remove the peel, and cut into slices.
Finely chop the basil.
Take a thick-bottomed pan, add oil, fry the garlic and onion until golden brown. Bring the remaining vegetables to a boil.
Reduce heat intensity and cook vegetables until soft. Add basil.
Place the finished mixture in a blender and beat until smooth.
Add vinegar, spices, salt and pepper to the sauce, add sugar. Place in pre-sterilized jars.
We sterilize the filled jars again in a water bath. Roll up the lids.

You can store our preparation of tomatoes and vegetables at room temperature, but avoid exposing the jars to sunlight. This one is also suitable for poultry. It will also improve the taste of the pasta.

Tomato sauce for pasta

A great addition to pasta dishes, it’s quick to make and looks delicious. By the way, in winter you can make sauce from frozen tomatoes using this recipe. Ingredients:

tomatoes 4 pieces;
garlic – 2 cloves;
tomato paste – 50 grams;
salt, herbs and red pepper to taste.

How to cook:

Scald the tomatoes, remove the skin, chop finely, heat in a frying pan.
Add tomato paste, simmer for 7 minutes, add garlic, finely chopped herbs, pepper and salt. Stir and let cool slightly. A delicious sauce for tomato pasta is ready.

That's how much wonderful recipes sauces can be made from tomatoes, and this is only a small fraction of the culinary wealth of the world.

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

The ability to prepare 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 peace. This popular “seasoning” is also used for pickling. various products, and for serving ready-made dishes.

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

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

Spicy tomato sauce will a great addition to meat and fish. Sweet preparation will highlight the taste of baked potatoes. Pasta with sourness will add piquancy to first courses and vegetable side dishes. And for pasta and cereal side dishes, a sweet and sour tomato delicacy is ideal.

Our selection includes 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 tomatoes, 140 g sugar, 25 g sea salt, 80 g 6% vinegar, 1 clove of garlic, 20 cloves, 25 black peppercorns, red pepper.

Peel the tomatoes, chop finely, place in a saucepan and cook over medium heat until the tomatoes are reduced by one third. In this case, you should not cover the dishes with a lid.
Next, add sugar, and when it dissolves, salt the tomatoes and keep the pan on the fire a little longer. After this, add spices to the tomato mass and cook for no more than 10 minutes.
When the sauce has cooled, rub it through a fine sieve to remove large spices.
Then put the tomato paste back into 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 apples sweet varieties, 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 garlic, 2 tablespoons 9% vinegar .

Place the tomatoes, peeled and cut into small slices, into a saucepan and simmer over low heat until they become soft, and then rub the workpiece through a sieve.
Chop the apples as finely as possible, simmer and grind, then combine with the tomatoes and simmer for 10 minutes.
Add honey and spices to the tomato puree and cook for 10 minutes. Add the vinegar and garlic to the pan last, then keep it on the fire for another 5 minutes.
Divide the hot tomato sauce into dry, sterilized jars and seal immediately. This sweet and sour tomato delicacy goes perfectly with vegetable dishes, potato casseroles and cabbage cutlets.

Recipe 3. Kubansky tomato sauce for the winter

Ingredients for 4 half-liter jars: 3 kg of tomatoes, 8 cloves of garlic, 3 onions, 8-10 buds of cloves, 14 allspice peas, 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).

Peel the tomatoes and chop in small pieces, place in a cauldron or saucepan with a thick bottom and place over medium heat. It is better to take tomatoes that are fleshy, with a minimum content of juice and seeds. Cook covered for 10-12 minutes until soft.
While the tomatoes are boiling, prepare a set of spices for the sauce. Mix black pepper, allspice and cloves, wrap in a bag in gauze or thin white cotton cloth.
Cut the onion into half rings or cubes. Finely chop the garlic cloves. When the tomatoes soften, add the onion, stir and cook, covered, for 6-7 minutes, until the onion is soft. The sauce should reduce and thicken a little. Then add the garlic, stir and, uncovered, cook over low heat for another 2-3 minutes.
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.
Transfer the sauce to a thick-bottomed cauldron, place 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 add vinegar.
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 Tomato Salsa Sauce

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

Wash the chili pepper, cut it in half lengthwise, remove the stem and all the seeds. If you don't want to do it very well spicy seasoning, bake the fruits in the oven for 10 minutes and peel off the skin - that’s where all the spice is.
Slice the chili pepper thinly. Finely chop the onion. Peel the bell pepper from the stalk and seeds and chop without removing the skin.
Remove the skins from the tomatoes, and also cut off the hard place where the tomatoes attach to the branches. Cut into cubes up to 2-3 cm, add garlic, vinegar, salt and seasonings to the tomatoes, stir, place in a large saucepan and keep over medium heat, stirring continuously, until they boil.
Then reduce the heat and simmer for low heat, stirring occasionally, for about 20 minutes. Place the finished salsa in sterilized jars and close with screw caps that have been boiled for 5 minutes.
Turn the jars over and let them cool. There is no need to cover with a blanket. This spicy sauce Spicy lovers will love it. 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 florets cloves, 10 peas of allspice.

Blanch the peeled tomatoes, cut them in half and place them in a large deep cauldron.
Finely chop the onion and garlic, place in a bowl with tomatoes, add spices (their quantity can be adjusted to taste) and half the sugar.
Simmer the future sauce over low heat until it is reduced by half.
Then pour salt and the second half of sugar into the cauldron. Cook until the bulk mixture is completely dissolved. Remove the pan from the heat and pour in the vinegar.
Pour the prepared tomato sauce into jars, cover with lids and sterilize for 15 minutes.
After the specified time has passed, roll up the jars, turn them over, wrap them in a warm thing and leave until they 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.

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

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.

Peel the horseradish and garlic. Remove the skin from the tomato.
Grind all the vegetables separately in a meat grinder.
Boil the tomatoes for 20 minutes, add horseradish and simmer for another 10 minutes. Add the garlic at the very end.
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.

Rinse the parsley and basil thoroughly and dry with napkins, and then finely chop the greens.
Remove the skin from the tomatoes, coarsely chop the pulp and boil for 30 minutes. Then puree the tomatoes with an immersion blender.
Squeeze the chopped 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. Finally add sugar and salt.
To give the sauce a silky consistency, rub it through a sieve. And if you want it to thicken better, evaporate it some more time or add a little diluted starch.
Pour the prepared basil sauce into sterilized jars and carefully tighten the lids. This sauce is perfect for pizza and spaghetti.

1. Any variety of tomatoes is suitable for making tomato sauce. The main thing is to select ripe, juicy fruits without signs of spoilage or rotting.

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 plunge into ice water.

3. It is best to prepare tomato sauce in a container made of stainless steel or in enamel pan. While 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 (the vegetables should have reduced in volume by about half). If you are making tomato sauce for the first time, 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 preparations, with a volume of 0.3-0.5 liters.

8. Garlic will give the sauce a spicy kick, apple, grape or any other fruit vinegar- pleasant sweetness.

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

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

“Good luck with your experiments in the kitchen and have a delicious winter!»
Alesya Musiyuk for the website website

A delicious tomato-based sauce will be a good addition to meat or fish dish. Such compositions may include large number various spices and herbs. Some ingredients, with a strong aroma or specific properties, can greatly change the taste of the sauce. Before choosing a recipe, think about what composition you want to get: classic or original.

How to make tomato sauce - preparing vegetables

Fruits for making tomato sauce should be selected only fresh, ripe and bright red in color. The use of brown, green, yellow tomatoes will change the color of the mixture and affect taste qualities ready dish. It is recommended to prepare the sauce during the summer season, when the market is saturated with tomatoes from your own gardens. Such vegetables contain more vitamins, they are tastier and healthier.

If the skin of the fruit is hard, it must be removed. To do this, the tomatoes are first scalded with boiling water. Next, the seeds are removed from the fruit (they can be carefully removed with a teaspoon). It is advisable to use freshly cut greens when preparing the dish. These can be herbs such as basil, oregano, marjoram, parsley, dill, thyme, etc. If it is not possible to get fresh plants, you can replace them with dried ones.

How to make tomato sauce - traditional recipe

To make the tomato mixture you will need: 700-800 g of fresh tomatoes, herbs, onions(one piece), 2-3 garlic cloves, 30 g olive oil, salt, ground black pepper, to taste.

Perform the following steps in sequence:

Grate the prepared tomato fruits (washed, cleared of skins and seeds) or chop in a blender. You can also cut the vegetables into very small pieces with a knife. You should not get pieces, but an almost homogeneous mass.
Take a deep frying pan or saucepan with a small volume. Heat the oil and add chopped garlic to it. The cloves can be grated or finely chopped with a knife. Lightly fry over low heat.
Peel the skins of the onion and chop finely. You can grate the onion or use a blender. The smaller the factions, the better. Add chopped onion to garlic. The ingredients are sautéed in oil until the onion acquires a golden hue. Be careful not to overcook the onion.
Pour the tomato base into the saucepan and stir. Cut fresh greens into smaller pieces; it is advisable to separate the roots first. Add herbs to tomato mixture and stir.
Simmer the mixture over low heat for 50-60 minutes. The sauce should begin to thicken. 10-15 minutes before the end of cooking, add salt and pepper to the mixture. Remove the finished dish from the stove and cool.

How to make tomato sauce for spaghetti

This sauce option can be served with spaghetti or pasta. It has a sweetish taste. You need to take: 4-6 tomatoes, 1-2 cloves of garlic, one small bell pepper, 20-30 g of granulated sugar, a tablespoon of olive oil, seasonings to taste.

Before boiling the spaghetti, start preparing the sauce:

Wash the vegetables, peel the tomatoes and remove the seeds. Remove the stem from the pepper and rinse the inside of the seeds.
Grind the tomatoes; it is better to chop the peppers using a blender. You can put all the main components into the chopper bowl at once: tomatoes, peppers, garlic. This way you will achieve maximum homogeneity of the mixture.
Transfer the mixture into a frying pan with heated oil. When the mixture boils, salt it and add granulated sugar. Switch to medium heat and stir occasionally.
While the sauce is cooking, cook the spaghetti. This operation should take 10-15 minutes. During this time, the tomato mixture will reach and thicken. Ready pasta Place on a plate and pour sauce on top.

Spicy tomato sauce

This recipe is taken from Indian cuisine. He's different unusual taste and spicy notes. For 6-7 medium tomatoes you need to take: a piece of ginger root (about 2 cm), 30 g of honey, hot chili pepper, 70 g of butter, salt, herbs (any fresh herbs, to your taste). You can add ground cumin and coriander if you like these spices.

Get everything ready necessary ingredients and start cooking:

Place fresh herbs, ginger root, chili pepper in a blender chopper. Pour in a small amount boiled water(approximately 50 g) and turn on the device. You will end up with a porridge-like mass.
Remove the skins from the tomatoes by rinsing with boiling water. Chop very finely to make a paste. Transfer the mixture into a 2-3 liter saucepan. Add 200 ml of water to the bowl and turn on high heat. Once the mixture begins to boil, reduce the heat to medium and simmer for 15-20 minutes.
Next, add oil, honey and other ingredients from the blender to the tomato base. Add salt and other seasonings to taste. Simmer over low heat for about half an hour.

Use ingredients with spicy notes (chili, ginger) with caution. When making such a sauce for the first time, it is better to put a little less of these seasonings, as they are hot and have a specific taste. Store ready dish in the refrigerator, in a well-sealed container.