How to cook tomato sauce at home. Homemade tomato sauce for the winter recipe with photos

A delicious tomato-based sauce will be a good addition to a meat or fish dish. Such compositions can include a large number of different 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. Using brown, green, or yellow tomatoes will change the color of the mixture and affect the taste of the finished 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 of 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 sauteed 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, boil the spaghetti. This operation should take 10-15 minutes. During this time, the tomato mixture will reach and thicken. Place the finished pasta on a plate and pour the sauce on top.

Spicy tomato sauce

This recipe is taken from Indian cuisine. It has an 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.

Prepare all the necessary ingredients and start cooking:

Place fresh herbs, ginger root, and chili peppers in a blender chopper. Pour in a small amount of boiled water (about 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 the finished dish in the refrigerator in a well-sealed container.

Tomato sauces have long and firmly taken their place in our menu. They serve as an excellent addition to pasta and pizza. Various meat dishes are prepared from them. In today's article you will find the simplest and most interesting recipes for sauces made from fresh tomatoes.

To prepare homemade sauces, it is advisable to use juicy, fleshy, bright red tomatoes. Rotten or unripe fruits with greenish streaks are not suitable for these purposes.

In addition to tomatoes, such sauces often contain garlic, onions or celery. Seasonings commonly used include basil, oregano, thyme, tarragon or parsley.

To obtain a more liquid sauce, add a little dry wine or broth. If you need a thick dressing, then add a couple of tablespoons of corn starch to it.

To neutralize the effect of the acids present in tomatoes, ground coriander seeds are added to the sauce. Thanks to this spice, tomato dressing will not have an irritating effect on the mucous membranes of the gastrointestinal tract.

The finished sauce is transferred to hermetically sealed containers and put in the refrigerator. In this form, it can preserve its taste for four days. If the shelf life of the sauce needs to be extended, then add a little wine or table vinegar to it.

Such dressings go well with pasta, meat and fish dishes. They can also be used for making pizza and other savory baked goods.

Option with garlic

This sauce has a rich red hue and a pronounced tomato flavor. It is prepared so simply that even an inexperienced cook can easily cope with this task. This time you will need:

1.2 kilograms of fresh tomatoes.
6 cloves of garlic.
Bunch of basil.
Olive oil, salt and spices.

To make sauce from fresh tomatoes, try to choose ripe, fleshy fruits without brown or greenish streaks.

Cooking algorithm

Pour a little olive oil into a heated frying pan, and after a minute add peeled and chopped garlic into it. When the vegetable acquires a golden hue, remove the pan from the burner and put it aside.

The tomatoes are washed, cut crosswise, scalded with boiling water and the skin is removed. After that, they are sent to a frying pan with garlic oil and crushed using a wooden spoon. The resulting mass is salted, seasoned with spices and brought to a boil. Then the future fresh tomatoes are filtered through a sieve, not forgetting to grind with a spoon. The almost finished dressing is returned to the hot frying pan and evaporated to the desired thickness. As a rule, this takes no more than seven minutes.

The sauce made in this way is ideal for pasta dishes. It can be consumed immediately after preparation. But some prudent housewives freeze it and, if necessary, simply reheat it.

Option with onions

Fresh tomato sauce made using the technology described below will be an excellent alternative to store-bought ketchup. To prepare it you will need:

600 grams of ripe tomatoes.
A pair of bay leaves.
Onion.
A couple of cloves of garlic.
½ teaspoon sweet paprika.
A pinch of ground chili pepper.
Salt, herbs, spices and vegetable oil.

This sauce made from fresh tomatoes and garlic does not contain a single gram of artificial preservatives. Therefore, it is not advisable to prepare it for future use. If you want to extend the shelf life of the dressing, you can add a little table vinegar to it.

Process description

Cross-shaped cuts are made on washed ripe fleshy tomatoes, pour boiling water over them and leave for fifteen minutes. After a quarter of an hour, the fruits are removed from the container with liquid, dipped in ice water and freed from the skin by pulling it in the opposite direction.

In a hot frying pan, with a little good vegetable oil poured on the bottom, place the onions and garlic and fry them. As soon as the chopped vegetables acquire a pleasant golden hue, chopped or grated tomatoes are added to them. Mix everything thoroughly, bring to a boil and simmer over low heat for a quarter of an hour. Then the future sauce from fresh tomatoes is seasoned with salt and spices. Chopped greens are also sent there and the whole thing is cooked for about five more minutes.

Option with apple

A spicy, spicy dressing made according to the recipe described below can be safely stored all winter. The main thing is to pack it in sterilized jars and seal it with metal lids. To make a delicious homemade sauce from fresh tomatoes, check in advance that you have everything you need at home. In this case you will need:

3 kilograms of ripe tomatoes.
5 pods of hot pepper.
3 large ripe apples.
A couple of tablespoons of salt.
200 grams of sugar.
150 milliliters of 9% vinegar.
A teaspoon of ground cloves.
50 milliliters of vegetable oil.
½ teaspoon each of cumin and cinnamon.
A few cloves of garlic.
A teaspoon of ground black pepper.

For those who don't like cumin, you can do without it. And instead of garlic, some housewives add a teaspoon of asafoetida.

Sequence of actions

The washed tomatoes are freed from the stalks, cut in half and passed through a fine grinder. Do the same with apples and hot peppers. The resulting mass can be additionally rubbed through a sieve. Then the finished sauce from fresh tomatoes for pizza, pasta or meat will acquire a more uniform consistency.

All this is transferred to a suitable pan, put on the stove, brought to a boil and cooked for an hour and a half without covering. Ten minutes before turning off the heat, add salt, vegetable oil, chopped garlic, sugar and spices to the sauce. At the very end, vinegar is poured into the pan. The finished sauce is packaged in sterile glass jars, rolled up with metal lids, turned over and covered with warm blankets. After the containers with tomato dressing have cooled completely, they are taken out from under the blankets and sent for further storage.

A true gourmet knows perfectly well: each dish needs its own sauce: for fatty meat - spicy or sweet and sour, for vegetables - fragrant, for pasta - piquant, with sourness and the aroma of fragrant herbs, for fish - spicy with sour notes. And tomato sauce is perfect for all these dishes, because it can be anything you want, as long as you choose the right recipe. If you know how to make tomato sauce for the winter, you won’t have to rack your brains about what to serve this lovingly prepared dish with. The 11 recipes collected in this material will allow you to prepare a seasoning for every taste, and the advice of experienced chefs will insure you against failure, even if you do not have extensive experience in home canning.

Culinary secrets

Why, you ask, prepare tomato sauce for the winter, when ketchup can be bought in any store and at any time of the year, and at an affordable price. The answer is elementary: only by making the sauce yourself can you be sure that it consists entirely of natural and high-quality products. And the taste of homemade tomato sauce, no matter what recipe you use to prepare it, will far surpass store-bought ones - you can be sure of that. Another advantage of homemade sauce is the ability to create your own bouquet, ideal for those dishes that you especially like to cook.

However, in order for tomato sauce to stand well, even though no artificial preservatives are added to it, and to be tasty, tender, and aromatic, you need to know a few secrets.

The first secret that every cook knows is not to skimp on products. Use ripe tomatoes with fleshy pulp for the sauce - and the taste of your sauce will be unsurpassed. Many housewives make the mistake of using spoiled vegetables and fruits to prepare homemade sauce, thereby dreaming of saving a dying crop. Alas, their expectations are not met: not only food, but also energy is wasted.
The second secret is to avoid thickeners. Of course, you could add starch to tomato juice and it would become thick. In this case, your sauce would be prepared quickly and there would be a lot of it. But you shouldn’t expect a rich taste from such a seasoning. So those who want to make a sauce that is truly superior in taste to the one sold in the store will have to be patient and reduce the sauce to the desired thickness. Do not forget to stir it at this time so that it does not burn, otherwise the aroma of homemade seasoning will be far from ideal.
The third secret is related to obtaining a delicate consistency of the sauce. Agree: pieces of tomato skin and its seeds will not enhance the taste and appearance of liquid seasoning. For this reason, tomatoes need to be peeled not only from the skin, but also from the seeds before using a blender or meat grinder to grind the tomato pulp. This is very easy to do. All you have to do is cut the tomato skin and throw it into boiling water for a minute. Afterwards, all that remains is to cool the tomato by dipping it in ice water and remove the peeled skin from it, pulling it by the ends in the area of the cut. In order to extract seeds from a tomato, you need to cut it in half crosswise and remove the seeds with a small spoon. Another option for getting rid of skins and seeds is to rub the tomatoes through a sieve.

Another important point is no secret to anyone: if you pour the sauce into dirty jars, it will spoil very soon. If you close the sauce for the winter, the jars for it should be not just clean, but sterile.

Knowing all the secrets of making homemade tomato sauce for the winter, you can safely choose any recipe you like - success is guaranteed.

"Kubansky"

What you need:

tomatoes – 2 kg;
onion – 80 g;
garlic – 3 cloves;
allspice – 20 peas;
black pepper – 15 peas;
cloves – 15 pcs.;
cinnamon – 5 g;
mustard powder – 5 g;
granulated sugar – 120 g;
6% vinegar – 30 ml;
salt – 20 g.

How to cook:

First, prepare a small cloth bag for seasonings. If you don't have one and can't sew one, wrap the seasonings in cheesecloth. We are talking about pepper, since mustard and cinnamon can simply be poured into the sauce, and then you would have to fish out the pepper. This task is, of course, feasible, but only for those who are not looking for easy ways.
Now start preparing the vegetables. Wash the tomatoes, cut into medium-sized slices. Peel the onion and chop finely. Squeeze the garlic through a press. There is no need to mix vegetables at this stage.
Place the tomatoes in a saucepan and simmer them for 5 minutes, then rub through a sieve.
Throw onion into tomato puree, add salt, sugar, mustard powder and cinnamon. Cook until the sauce seems thick enough.
Dip a bag of seasonings into the sauce, cook for 5 minutes and remove.
Add vinegar and garlic to the sauce. Stir, it will be ready in 5 minutes.
Pour the sauce into jars, having previously sterilized them. Screw on the boiled lids.

To be safe, you can turn the jars over and wrap them in a blanket to further preserve the sauce. However, this is not necessary - the sauce will already last for a year at normal temperatures. Kuban sauce is a universal seasoning, but vegetables, including fried potatoes, are especially tasty with it. Serving sauce with meat would also be a good idea.

To the spaghetti

What do you need:

tomatoes – 2 kg;
garlic – 1 clove;
fresh basil – 150 g;
vegetable oil – 0.2 l;
sugar – 4 tbsp. l.;
salt – 4 tbsp. l..

How to cook:

Blanch the tomatoes in boiling water for a minute and cool by placing them in cooled water. Remove skin and seeds. Cut the tomato pulp into cubes and place in a saucepan, preferably a thick-bottomed one.
Place on low heat and simmer for 10 minutes. Rub through a sieve or blend with an immersion blender.
Add salt and sugar, boil the tomato puree to the desired thickness.
Add crushed garlic and finely chopped basil. Pour in the oil in a thin stream while stirring the sauce.

After 5 minutes, the sauce can be removed from the stove, poured into jars and closed for the winter. The sauce will stand at normal temperature. This sauce goes especially well with pasta, as well as with other Italian dishes.

"Caucasian"

What do you need:

tomatoes – 2.5 kg;
hot pepper – 2-3 pods;
khmeli-suneli - a bag;
garlic – 1 head;
ground coriander – 1 tsp;
salt – 3 tbsp. l.;
sugar – 4 tbsp. l..

How to cook:

Peel the tomatoes, cut into thin slices, place in a bowl, add salt and sugar and put in the refrigerator for 6-10 hours.
In the morning, drain the resulting juice into a clean plate, mix with suneli hops and coriander, and pepper minced through a meat grinder.
Rub the tomato slices through a sieve, mix the resulting puree with tomato juice mixed with seasonings.
Place over low heat and cook until the sauce reaches the desired consistency.
Add crushed garlic, after 3-4 minutes remove from heat.

Place in sterilized jars and seal them tightly (meaning airtight). In this case, the seasoning can be stored in a regular room. It should be served with meat. This tomato sauce will appeal to lovers of spicy seasonings.

In Krasnodar

What you need:

tomatoes – 1 kg;
apples – 0.5 kg;
ground red pepper – 5 g;
ground black pepper – 5 g;
ground cinnamon - a pinch;
nutmeg - a pinch;
sugar – 80 g;
salt – 20 g;
apple cider vinegar (6%) – 5 ml.

How to cook:

Cut the peeled tomatoes into cubes and simmer for 20 minutes over low heat, rub through a sieve.
Cut the apples into slices, boil or bake until soft. Wipe separately from tomatoes.
Add salt, sugar, spices to the tomato puree. Simmer for 5 minutes and add applesauce.
Mix the sauce ingredients. Continue cooking it for another 5 minutes.
Pour in vinegar, stir and remove from heat.

The sauce does not require special storage conditions. It has a spicy aroma and sweet and sour taste. It is somewhat reminiscent of the famous Krasnodar sauce. Served with pasta, potatoes, meat, scrambled eggs, vegetables.

To the fish

What do you need:

tomatoes – 1 kg;
apples – 1 kg;
sweet pepper – 1 kg;
onion – 0.5 kg;
sugar – 0.25 kg;
table vinegar (9%) – 0.25 l;
ginger root – 25 g;
salt – 1 tbsp. l. with a slide;
allspice – 18 pcs.;
cloves – 14 pcs.

How to cook:

Peel tomatoes, apples, onions. Cut out the seed boxes from the apples.
Cut apples and tomatoes into slices, onions into pieces of arbitrary shape.
Mix tomatoes with apples and onions, place on low heat and simmer for 25 minutes.
Rub through a sieve or grind with a blender, mix with the remaining ingredients and boil to the desired consistency.

Sweet and sour tomato sauce with ginger will be a wonderful addition to fish dishes. This seasoning does not require special storage conditions - it can be stored in the pantry for the winter.

Spicy sweet and sour sauce made from peppers and tomatoes

What do you need:

tomatoes – 1 kg;
bell pepper – 0.3 kg;
apples – 0.4 kg;
sugar – 100 g;
vegetable oil – 50 ml;
salt – 20 g;
vinegar essence (70%) – 40 ml;
garlic – 0.5 heads;
ground red pepper - to taste.

How to cook:

Remove seeds from tomatoes, apples and peppers. Remove the skins from apples and tomatoes first.
Cut vegetables and fruits into small pieces, mix, add sugar and salt.
After half an hour, put on low heat and cook for 20 minutes.
Blend with a blender and bring to a boil again.
Add oil and ground pepper. Boil to the consistency that seems optimal to you.
Add squeezed garlic and essence, stir. After 6 minutes, distribute into prepared glass containers and seal tightly.

Spicy tomato sauce

What do you need:

tomatoes – 1 kg;
onion – 0.2 kg;
chili pepper – 4 pcs.;
bell pepper – 0.4 kg;
oregano – 1 tsp;
garlic – 1 head;
vinegar (9%) – 100 ml;
sugar – 1 tbsp. l.;
salt – 1 tbsp. l.;
vegetable oil – 100 ml.

How to cook:

Wash the peppers, remove seeds and bake in the oven until soft. Separate the pulp from the skin and grind with a blender.
Pour boiling water over the tomatoes and peel them. Rub the pulp through a sieve and mix with the pepper mixture.
Add salt, sugar, butter, finely chopped onion.
Boil over low heat.
Add oregano, chopped garlic in a blender, pour in vinegar. After 5 minutes the sauce is ready.

Of all the existing tomato sauces, this is probably the hottest, so it can sometimes be found under the name “Mexican”. It goes equally well with fish and meat. If you need a seasoning for legumes, feel free to choose tomato sauce, sealed for the winter according to the recipe given. Just remember that such hot seasonings have contraindications. In particular, it is highly undesirable to offer them to children.

Unusual tomato sauce recipe

What you need:

tomatoes – 1.5 kg;
carrots – 0.25 kg;
bell pepper – 0.5 kg;
garlic – 1 clove;
parsley – 50 g;
vegetable oil – 0.2 l;
vinegar (9%) – 20 ml;
sugar – 120 g;
salt – 20 g.

How to cook:

Wash, peel the vegetables and grind them, alternating, through a meat grinder.
Finely chop the parsley.
Let the vegetable puree simmer over low heat. When it boils, add parsley and cook for 20 minutes.
Add sugar, salt, butter. Continue to simmer the sauce for another 15 minutes.
Add vinegar, stir. In a couple of minutes the sauce is ready. It can be poured into sterilized glass jars and closed for the winter.

Carrots give the sauce a unique flavor. It turns out so tasty that you want to eat it with spoons.

Tomato horseradish sauce

What do you need:

tomatoes – 2.5 kg;
horseradish root – 0.2 kg;
garlic – 0.2 kg;
salt – 20 g.

How to cook:

Prepare the vegetables by grinding them individually through a meat grinder.
Bring tomato puree to a boil, add horseradish.
After 20 minutes, add garlic and salt. After a few minutes, pour the sauce into jars and seal them tightly.

You may have come across this sauce called horseradish. It turns out very spicy. Goes well with jellied meat.

Tomato plum sauce

What do you need:

tomatoes – 2 kg;
plums (peeled) – 0.5 kg;
onions – 3 pcs.;
sugar – 0.2 kg;
salt – 1 tbsp. l.;
ground red pepper - to taste;
9 percent vinegar - 100 ml.

How to cook:

Peel the tomatoes and turn into puree. The softer its consistency, the better.
Pour a small amount of water over the plums and cook until the skin begins to peel off. Cool, remove the pits and rub the plum pulp through a sieve, combining with tomato puree.
Finely chop the onion and mix it with the plum and tomato mixture.
Cook the puree until its volume is reduced by a third.
Add salt, sugar, pepper, after five minutes add vinegar.
Boil the same amount and put it into jars.

The taste of this sauce is reminiscent of tkemali, but this seasoning has pronounced tomato notes. Serve tomato-plum sauce with meat, including chicken. The sauce also goes well with French fries and potato dishes in general.

Tomato-cranberry sauce for poultry meat

What do you need:

canned tomatoes in their juice – 1 liter jar;
fresh or frozen cranberries – 0.4-0.5 kg;
dried grapes – 50 g;
sugar – 0.2 kg;
onion – 75 g;
apple cider vinegar (6%) -00 ml;
water – 100 ml;
salt, seasonings - to taste.

How to cook:

Rub the tomatoes through a sieve and mix with tomato juice from a can.
Pour water over the cranberries, cook for 10 minutes, and also rub through a sieve.
Mix tomato and cranberry juices, add raisins, salt, sugar, pepper and other spices, as well as onion cut into small pieces.
Cook the sauce until it thickens.
Mix with vinegar. Keep on fire for 2 minutes and close for the winter.

By and large, this sauce does not need to be preserved for future use, since it can be easily made in winter. It goes well with poultry meat.

Homemade tomato sauce is much better than store bought. It can be served instead of ketchup, matching the taste to a specific dish, or can be used as a dressing for soups and main courses. Homemade sauce can be stored all winter without creating any special conditions for this. Moreover, it contains no artificial preservatives, dyes or thickeners. This is a completely natural product.

Homemade tomato-based sauce is very popular in the culinary world. The ease of preparing the dressing allows amateurs to create their own unique taste at home. If you go to a hypermarket, you can try to choose the right sauce. The disadvantage of a purchased product is that you have no idea about the taste, and the composition is unlikely to be useful.

Tomato sauce: a classic of the genre

tomato paste - 315 gr.
sugar - 55 gr.
salt - to taste
sunflower oil - 65 ml.
black pepper - to taste
onion - 1 pc.

Remove the skin from the onion and finely chop it, place it in a thick-bottomed frying pan, add oil. Fry the product until golden.
Then add tomato paste to the frying, cover the pan with a lid. Set the fire to minimum power, simmer for about 12-15 minutes. When the time is up, turn off the burner and leave the mixture on the stove.
After cooling, place the mixture in a blender. Achieve homogeneity of the mass. Pour the paste into a container convenient for you. Add the remaining ingredients and stir the mixture. Store the dressing in a glass container in the refrigerator.

Garlic sauce

garlic - 8 cloves
fresh cilantro - 30 gr.
tomatoes - 200 gr.
meat broth - 220 ml.
crushed pepper - to taste
basil - 15 gr.
spices (additional) - to taste

Wash the tomatoes thoroughly, then make a cross-shaped cut down the center of the fruit. Pour boiling water over it, then separate the peel from the tomatoes and chop finely. Place the product in a thick-bottomed pan, place it on the stove, and simmer over low heat.
Chop the garlic and place in a frying pan. Fry a little, place it in a common pan, wait another 2-3 minutes. Then pour in the broth and stir until smooth.
Simmer for about a quarter of an hour. After cooking, add spices and stir. Cover the pan with a towel and leave the paste to steep for 25 minutes.

Sauce with meat

carrots - 1 pc.
onions - 1 pc.
celery - 50 gr.
fresh tomatoes - 450 gr.
salt - to taste
natural oil - 75 ml.
tomato paste - 25 gr.
minced beef - 240 gr.
red wine - 120 ml.
seasonings - to taste

Wash the vegetables thoroughly, chop them finely and place them in a frying pan with oil. Turn on the stove to medium power, fry until golden brown.
Add minced meat to the frying. Reduce heat to low and simmer for about 7 minutes. After some time, pour red wine into the pan. Stir well and simmer until most of the liquid has evaporated.
While the main mass is being prepared, rinse and pour boiling water over the tomatoes. Remove the peel and finely chop the fruit. Add vegetables and tomato paste to the pan and stir.
Set the burner power to the minimum level. After this, cover the heat-resistant container with a lid and simmer the paste for about 1.5-2 hours.

Cream sauce

butter - 60 gr.
tomato paste - 130 gr.
flour - 35 gr.
cream - 110 ml.
whole milk - 85 ml.
spices - to taste

Pour the flour into a dry frying pan and fry the mixture until golden brown.
Gradually pour in the milk and stir, then add the cream and tomato paste. Bring the ingredients until smooth.
Wait for the sauce base to boil, then simmer for about 8 minutes. Add seasonings and stir.
Remove the pan from the heat and let it sit for half an hour. The sauce is preferably consumed with pasta.

Sauce with herbs

tomato paste - 165 gr.
drinking water - 75 ml.
garlic - 5 cloves
fresh parsley - 25 gr.
black pepper - to taste
salt - to taste

Mix tomato paste and purified water in a small heavy-bottomed frying pan. Turn on the stove over low heat and wait until the mixture boils. Remove from stove.
After this, add finely chopped garlic, parsley and spices to the mixture, mix the composition thoroughly. Let the sauce sit for 20 minutes, then serve with the meat dish.

Italian sauce

garlic - 1 head
ripe tomatoes - 900 gr.
olive oil - 45 ml.
table salt - 7 gr.
green basil - 35 gr.
ground red pepper - 8 gr.

Wash the vegetables, make cross-shaped cuts in the middle of the fruit, and pour boiling water over them. Next, remove the peel and chop the tomatoes into small pieces.
Peel and finely chop the garlic, then place in a frying pan with oil. Bring the product until golden brown, add tomatoes.
Set the heat to a lower level, cover the pan with a lid and simmer for 10-12 minutes. Then add the remaining ingredients and mix well. Turn off the stove and leave the sauce to steep for a quarter of an hour.

Parmesan sauce

onion - 0.5 pcs.
fresh tomatoes - 160 gr.
“Parmesan” - 125 gr.
garlic - 5 cloves
crushed pepper - to taste
oregano - 15 gr.
basil - 10 gr.
spaghetti - 310 gr.
table salt - to taste
corn oil - 45 ml.
fresh parsley - 20 gr.

Peel the garlic and onion, chop finely, place in a frying pan with corn oil. Fry the food until golden brown.
Wash the tomatoes, scald with boiling water, remove the peel. Finely chop the fruits and place in a frying pan. Add salt and pepper. Mix the mixture and simmer for 8 minutes.
After the time has passed, turn off the stove, chop the greens, and cover with a tight lid. Wait 7-12 minutes for the sauce to acquire the proper taste. Boil water in a small saucepan and add spaghetti to it.
Cook the pasta for 5-8 minutes until half cooked. After that, drain them in a colander and drain the water. Place the spaghetti in a separate container and season with olive oil.
Serve the tomato sauce in portions and pour it over the pasta. Sprinkle the dish with grated Parmesan and fresh herbs.

Sauce for grilled meat on fire

fresh cilantro - 35 gr.
tomato paste - 270 gr.
table salt - to taste
drinking water - in fact
sugar - to taste
garlic - 9 cloves
pepper - to taste

Combine tomato paste, finely chopped garlic and cilantro in a common container. Pour some hot water into the paste and bring the mixture until smooth.
Mix thoroughly and taste the composition. Add salt, sugar and pepper if necessary. After reaching the desired consistency, cool the sauce and serve with the meat.

Apple sauce

fresh tomatoes - 420 gr.
red apples - 270 gr.
onion - 1 pc.
carnation stars - 15 pcs.
peppercorns - 20 pcs.
fresh chili pepper - 3 pcs.
granulated sugar - 220 gr.
table vinegar 6% - in fact
chopped ginger root - 23 gr.
table salt - 20 gr.

Wash the produce thoroughly. Remove the peels from the apples and tomatoes, then finely chop and chop the onions. Place the ingredients in a thick-bottomed enamel container. Fill the mixture with water and cover with a lid.
Place the pan on the burner, turn the heat to minimum, and simmer for about 35 minutes. Now add the remaining ingredients, stir, wait about half an hour.
Next, pass the composition through cheesecloth. If necessary, heat the mixture to achieve greater thickness. Next, distribute the sauce into pre-sterilized glass jars. Store in the refrigerator.

Meatball sauce

onions - 1 pc.
tomato paste - 95 gr.
butter - 85 gr.
carrots - 1 pc.
purified water - in fact
flour - 45 gr.
pepper - to taste
dried dill - 15 gr.
salt - to taste

Place the chopped onion and chopped carrots in a frying pan with oil, fry the food until golden. Then add tomato paste, pepper, salt and flour. Mix the composition thoroughly.
Simmer for about 6 minutes, then pour in some drinking water. Bring the mixture to a boil, reduce the heat to minimum. Cover the pan with a lid and simmer for a quarter of an hour. After cooking, sprinkle the sauce with fresh herbs.

Basil sauce

ripe tomatoes - 1.2 kg.
fresh basil - 20 gr.
chopped salt - to taste
olive oil - 125 ml.
pepper - to taste

Cut each tomato crosswise in the middle and pour boiling water over it. Then remove the peel and chop the tomatoes into cubes. Place the vegetables in an enamel container, pour in a little water.
Place on fire and cook for 20 minutes. After this, add all the necessary ingredients and mix the mass thoroughly. Turn off the burner and let the mixture sit for 30-45 minutes.

Canned sauce

ripe tomatoes - 1.8 kg.
corn oil - 60 ml.
chopped ginger root - 30 gr.
cinnamon - 2 pcs.
turmeric - 8 gr.
dry white wine - 85 ml.
granulated sugar - 110 gr.
anise - 9 gr.
purified water - 65 ml.
dried chili pepper - 3 pcs.
cloves - 4 buds

Treat the tomatoes with boiling water to make peeling easier. Place in a blender. Mix chili pepper, turmeric, anise, cloves, ginger and oil in an enamel container. Simmer over low heat for a couple of minutes.
Add the tomato mixture and water to a common saucepan with spices. Turn on the burner to minimum power and simmer the mixture for about 50 minutes. Don't forget to stir the mixture periodically.
After simmering, pour the sauce into a sieve and strain into a separate heat-resistant container. Add white wine and granulated sugar to the mixture. Place on the stove and cook for another half hour on low heat.
Then pack the sauce into pre-sterilized jars. Close the lids tightly and place the container with the contents in the cold.

To prepare a sauce from tomato paste and fresh tomatoes, just follow the recommended proportions and recipes. For a sharper taste, you can experiment with spicy spices. Delight your household with a new dressing; each time you can serve different variations of the pasta. Tomato sauce goes with almost all main courses.

Video: how to prepare tomato paste

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

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

Ingredients

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

How to make tomato sauce at home

Rinse the vegetables thoroughly. Cut tomatoes (2.5 kg) into quarters or just pieces, the size corresponding to the neck of your meat grinder. There is no need to remove the seeds.
Pass the tomatoes through a meat grinder.
Cut peppers, sweet (400 g) and hot (1 pc.), lengthwise and remove the seeds. It is known that it is the seeds that give chili peppers their special spiciness, so remove the seeds very carefully. Make sure that not a single grain remains.
Grind the peppers, following the tomatoes, in a meat grinder.
Pour the ground vegetables into one pan. Cook the sauce, stirring occasionally, for about 30 minutes. until most of the liquid has evaporated.
The volume of the boiled sauce will decrease by about half, the consistency of the sauce will be similar to loose tomato paste.
Add a tablespoon of salt and 150 g of sugar to the saucepan.
Add (3/4) teaspoon ground cinnamon.
Add half a teaspoon of ground pepper.
Season the sauce with 5-6 cloves.
Stir the sauce, keep on the stove for another 5 minutes so that the sugar and salt have time to dissolve, then turn off the stove and pour 135 g of table vinegar into the pan.
And now, the choice is yours. If the sauce is intended to be used in the near future (this is exactly why I prepared it), simply pour it into a clean jar, cover with a lid, cool and put it in the refrigerator. If you want to prepare the sauce for the whole winter, first sterilize the jar and lid, pour in the hot sauce and screw the lid tightly (as the sauce cools, a vacuum will form under the lid and it will be tightly attracted to the jar) or screw it with a special metal lid using a canning machine.

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