Tomato sauce recipe for the winter. We take such products

What kind of tomato sauce can there be: sweet and sour, ideal for meat and poultry, sweetish for potatoes, spicy and sour for pasta and other side dishes. However quality sauce made from natural products is not cheap. Every housewife can correct the situation by preparing tomato sauce for the winter during the harvest season. It is enough to study the principles of cooking and find a good recipe.

How to make tomato sauce

A good sauce only comes from good products- This main secret delicious tomato sauce. It needs to be prepared from ripe, selected tomatoes, and not from those products that are simply a pity to throw away, even though they are good for nothing. They are especially not suitable for sauce.
Besides this secret, there are others.

To make the sauce thick, industrial production starch is added to them. When preparing sauce at home, you can also go this route - to save money. But in fact, you can get thick tomato sauce without starch. To do this, you just have to cook the tomatoes longer so that the excess moisture evaporates. In this case, there will be less tomato sauce, but it will have more rich taste and aroma.
To receive homogeneous mass The tomatoes will not only have to be passed through a meat grinder or juicer, but also rubbed through a sieve. Skins that get into the sauce will spoil its taste. But pieces of pulp will not harm the sauce, but will give it additional charm.
The taste and aroma of tomato sauce largely depends on additional ingredients and a bouquet of seasonings. Therefore, to obtain a harmonious taste if you lack culinary experience, it is better not to deviate from the recipe, but experienced housewives They can also experiment, increasing or decreasing the amount of spices, sugar and salt to their taste.

Spicy tomato sauce with basil

tomatoes – 2 kg;
garlic – 1 clove;
basil (fresh) – 0.2 kg;
vegetable oil – 0.2 l;
sugar – 80 g;
salt – 80 g.

Cooking method:

Prepare jars with a total capacity of 2 liters - approximately this amount of sauce will come out of the amount of ingredients indicated in the recipe.
Wash the tomatoes, remove the stems and make a cross-shaped cut on each and place in boiling water for 2-3 minutes.
Place the tomatoes in cool water, then peel them and cut them into small pieces, put them in a saucepan and simmer over low heat for half an hour.
Grind the tomatoes by rubbing them through a sieve or using a blender.
Wash, dry, finely chop the basil. Put it in tomato puree.
Bring to a boil and, stirring constantly to prevent the tomatoes from burning, cook for 20 minutes.
In a thin stream, stirring constantly, pour in the oil, squeeze out the garlic, and cook for 10 minutes.
Add salt and sugar, then, after cooking for a couple of minutes, pour the sauce into jars and seal them tightly.

The sauce can be left to cool room temperature, after which it should be stored in a cool pantry and basement. Tomato sauce with basil goes great with pasta.

Spicy tomato sauce

tomatoes – 5 kg;
burning capsicum– 0.25 kg;
hops-suneli – 20 g;
garlic – 2 heads;
coriander (ground) – 10 g;
salt – 120 g;
sugar – 180 g.

Cooking method:

Place the washed tomatoes in boiling water, boil in it for a couple of minutes, rinse in cold water and remove the skin.
Cut the tomatoes into slices and place in a saucepan, refrigerate overnight.
The next day, drain the tomato slices juice, but don't throw it away.
Place the tomato slices in a saucepan to cook for half an hour, then cool and rub through a sieve.
Return the tomato mass to the pan, pour in the previously drained juice, add salt, sugar, suneli hops and coriander. Cook together until the sauce reaches the desired thickness.
Peel the garlic, pass through a garlic press and add to the tomato mass. Boil for another 5 minutes and place in sterilized jars.

Spicy tomato sauce goes well with meat dishes. Despite the absence of vinegar, the sauce can be stored at room temperature in winter, provided that the jars are sealed.

Sweet and sour tomato sauce with apples

tomatoes – 2 kg;
sweet apples – 0.25 kg;
red ground pepper– 1 g;
ground cinnamon – 1 g;
nutmeg – 1 g;
honey – 5 g;
ground black pepper – 1 g;
garlic – 1 clove;
table vinegar (9%) – 10 ml.

Cooking method:

Pour boiling water over the washed tomatoes and remove the skin.
Cut into small pieces, place in a saucepan and simmer over low heat for half an hour.
Wash the apples, remove the core, cut into slices and bake or boil until soft.
Cool the tomatoes and grind through a sieve.
Grind the apples separately.
Mix apples with tomato mixture and simmer together for 10 minutes.
Add honey, add spices, cook, stirring until the sauce thickens.
Squeeze the garlic into the sauce, pour in the vinegar, boil for another 5 minutes and place in clean and dry jars that need to be sterilized in advance.

Sweet and sour sauce goes well with vegetable casseroles And vegetable cutlets. You can stew cabbage with it, using it instead of tomato paste. Such preparation for the winter is needed in any home.

Cuban tomato sauce

tomatoes – 3 kg;
garlic – 8 cloves;
onion – 0.25 kg;
cloves – 8 pcs.;
allspice peas – 14 pcs.;
black peppercorns – 10 pcs.;
ground cinnamon – 3 g;
apple cider vinegar (6%) – 40 ml;
salt – 15 g;
sugar – 60 g.

Cooking method:

Peel the tomatoes, cut into small slices, and place in a saucepan with a thick bottom.
Place on the fire and cook, remembering to stir, for 15 minutes.
While the tomatoes are stewing, prepare the onion by cutting it into half rings.
Add the onions to the tomatoes and cook with them for another 10 minutes.
Chop the garlic by passing it through a press. Add to tomatoes, cook for another 2 minutes.
Remove the tomato mass from the heat and cool. Transferring it in parts into a blender bowl, grind it to a puree, transfer it to the same pan in which it was prepared first.
Put it back on the fire and simmer until it thickens. All this time, the paste must be stirred so that it does not burn.
Place the spices in a cloth container thin pouch and lower to the bottom of the pan with tomato paste. Pour salt and sugar into it.
Cook, stirring, for another 10 minutes.
Pour in the vinegar and, after cooking for a few more minutes, place in sterilized jars.
Roll up the jars and place the lids down. Cover with a blanket for a day. After a day you can put it in the pantry for winter storage.

Tomato sauce prepared according to this recipe can be considered universal: it goes well with all dishes.

Mexican tomato sauce

tomatoes – 1 kg;
onion – 0.2 kg;
chili pepper – 0.2 kg;
sweet pepper – 0.4 kg;
oregano – 5 g;
garlic – 6 cloves;
table vinegar (9%) – 50 ml;
sugar – 20 g;
salt – 2 g;
vegetable oil – 100 ml.

Cooking method:

Wash the chili peppers, cut them in half, remove the seeds, bake for 10 minutes, cool and peel the skins.
Wash the bell pepper, remove the seeds, cut into small pieces.
Finely chop the peeled onion.
Grind peppers, onions and garlic through a meat grinder.
Wash and blanch the tomatoes for three minutes, cool them and remove the skin. Remove the hard part near the stalk with a knife.
Cut the tomato pulp into pieces of approximately two centimeters.
Mix with other vegetables and place in a thick-bottomed saucepan over heat.
Cook over low heat until the sauce reaches a smooth consistency. Pour in the oil and vinegar, add sugar, salt and oregano. After boiling for 5 minutes, you can put it in jars. They must first be sterilized.
Roll up the jars and after cooling, put them in the pantry for the winter.

The sauce goes well with meat and fish dishes, to beans and peas.

Tomato sauce with carrots

tomatoes – 3 kg;
carrots – 0.5 kg;
sweet pepper – 1 kg;
garlic – 2 cloves;
parsley (fresh) – 100 g;
vegetable oil – 200 ml;
table vinegar – 40 ml;
sugar – 0.25 kg;
salt – 40 g.

Cooking method:

Wash, de-seed the vegetables, grind them by passing them through a meat grinder or using a blender.
Finely chop the washed and dried parsley.
Place the vegetables in a saucepan and cook over low heat for 25 minutes after boiling.
Pour oil into the vegetables, add chopped parsley, add sugar and salt, and cook for another five minutes.
Pour in the vinegar, cook for 2 minutes and pour the sauce into jars. The jars must be sterilized before this.
Close the boiled jars metal lids, put it away for the winter.

The sauce is nice delicate taste. It can be served as a sauce for potatoes or rice, and can be used to prepare other dishes as a dressing.

Tomato sauce with horseradish

tomatoes – 5 kg;
horseradish root – 0.5 kg;
garlic – 0.4 kg;
salt – 50 g.

Cooking method:

Peel the vegetables and chop them individually, turning them through a meat grinder.
Combine tomatoes and horseradish, place in a saucepan and simmer for 25 minutes. All this time the mass must be mixed well.
Add garlic and salt, cook for another 5 minutes.
Place in sterilized jars and seal.

The sauce will appeal to lovers of spicy snacks.

Tomato sauce with plums

tomatoes – 2 kg;
plums – 0.5 kg;
onion – 0.25 kg;
sugar – 0.2 kg;
salt – 20 g;
ground red pepper – 5 g;
table vinegar – 100 ml.

Cooking method:

Peel the tomatoes by dousing them with boiling water or boiling them whole in hot water within 5 minutes.
Wash the plums and remove the pits.
Remove the skins from the onion and cut into small pieces.
Grind the tomatoes, onions and plums through a meat grinder.
Place in a saucepan and cook for an hour, stirring occasionally to prevent burning.
Add salt, sugar, pepper, vinegar and cook for another 5 minutes.
Place in pre-sterilized jars.
Roll up the jars. Once cool, put it in the pantry for the winter.

The sauce is tart sweet and sour taste, goes well with fried potatoes.

Having prepared tomato sauce for the winter different recipes, you will always find what to serve with this or that dish. In addition, tomato sauce can be used as a dressing for making soups, stewed vegetables, meat, fish.

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

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

Ingredients for tomato sauce:

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

Homemade tomato sauce recipe

Use ripened soft tomatoes for the sauce - pink, yellow or red, whatever you have available. They need to be washed and sorted, discarding those that are spoiled or too green.

Next, you need to get rid of the skins on the tomatoes. If you don't have large number tomatoes, for example, 1-2 kg - you can pour boiling water over them, after making cross-shaped cuts. After 5 minutes, drain the boiling water and pour over the scalded tomatoes. ice water. The peel of these tomatoes is very easy to remove. For a slightly larger volume of tomatoes, we suggest using a grater. Take half a tomato in your hand and rub the pulp. The entire “skin” remains in your hand - throw it away and take the next half of the tomato. Well, for a large harvest, take a regular juicer. With its help you will get rid of not only the peel, but also the seeds.

After scalding, cut the peeled pulp into halves, cutting out the stalks.

Now from these halves in any convenient way (with a blender, food processor, meat grinder) we get the most common tomato juice. I just want to send him to the stove right away, but since our today's recipe tomato sauce without boiling - let's see what needs to be done next!

Pour all the tomato juice into a colander with gauze or cloth and... That's all! Of course, you will need to wait a few hours until all the excess clear liquid is separated from the red tomato pulp. Depending on the initial volume of juice, approximately 1 liter of juice – 1 hour. But this time can be spent on something else - useful or pleasant, but not on standing over a hot stove and constantly stirring the juice.

After 1-2 hours we see the following picture: a thick tomato mass has formed in a colander with gauze.

We remove the colander and look into the pan - this liquid would need to be boiled for a long time, wasting time and effort. By the way, you don’t have to pour it out, but use it to prepare okroshka and other summer first courses, where they use an acidified liquid like kvass or ayran.

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

Place on the stove and bring to a boil, simmer for 5-7 minutes. You can make it even thicker, and for this you will need a maximum of 15-20 minutes, because... The sauce initially has a rather thick consistency.

The juicier the tomatoes, the tastier the tomato sauce for the winter will be. Ripe tomatoes You will need to sort through and remove those with obvious signs of damage; wrinkled or slightly burst ones can be left.

To ensure that homemade tomato sauce has a uniform consistency for the winter, it is best to remove any remaining skin. It will be much easier to do this if you prepare two bowls - one with boiling water, the other with cold water.

Place the tomatoes in boiling water and hold for a few seconds, then immediately cool. Remove the skin and cut the peeled tomatoes into 4-6 pieces.

If you don’t have a blender or juicer, you can take a regular meat grinder and pass the prepared tomatoes through the middle grate.

The thickness of the sauce will depend not only on the boiling time, but also on the fleshiness of the fruit.

You can rub the resulting puree through a fine sieve, then you can remove the seeds.

Tomato sauce for the winter is best cooked in enamel pan or stainless steel utensils.

Pour the tomato mixture into a saucepan and place on medium heat. It is very important not to overcook the sauce, otherwise it will turn into a paste.

Each housewife may have her own recipe for tomato sauce for the winter - some cook tomatoes without adding salt and sugar, and you can add spices to your taste. But this should be done only when all the excess liquid has evaporated.

The sauce must be stirred constantly; for this, use a wooden or plastic spoon.

Since you will need to monitor the sauce all the time during cooking, try to prepare the jars in advance - before preparing the tomato sauce.

It is best to take clean jars for tomato sauce for the winter that are not very large in volume - try to take a container of 0.3 - 0.5 liters. If you don't have a lot of jars, you can freeze some of the sauce, but then it can only be used for hot dishes.

Any foam that appears must be removed with a slotted spoon or a spoon with holes.

Preparing tomato sauce takes approximately two hours, so try to complete any urgent tasks in advance.

If you add garlic, the sauce will have a pleasant spicy aroma, and apple or other fruit vinegar will add a pleasant sweetness. How to make tomato sauce is up to you, it all depends on your taste. You can divide the tomato mixture into two pans and cook both sweet and spicy sauce at the same time.

When the tomato mass has approximately halved in volume, you can add salt, sugar and spices.

After adding sugar, you need to cook the sauce for another 10-15 minutes until it completely dissolves. Vinegar should be added at the very end of cooking - one or two minutes before turning off.

Like other winter preparations, tomato sauce can be prepared with or without sterilization. In both cases, the jars will need to be filled hot vegetable mixture. To prevent the jars from cracking, place them over hot steam for a few seconds in the oven or microwave to keep them warm before filling them.

Jars with sauce should be immediately closed with lids, screwed on and turned upside down. The sauce needs to be cooled slowly, then it will stand well even at room temperature.

If desired, you can place the jars in a saucepan with hot water and further sterilize for 15 minutes. If you add vinegar, it is not necessary to sterilize.

Wrap the jars in a warm cloth - a towel or blanket and leave for 6-8 hours, or even better - overnight. After this, the jars can be rearranged in the pantry where you store your preparations.

You can taste the tomato sauce as soon as it cools down. If you are cooking for the first time, try not to add large amounts of salt and sugar - put one or two spoons on a plate, cool and only then try. It’s even better if you add salt and spices immediately before serving the sauce.

This sauce is equally suitable for preparing borscht and meat stew, you can grease pizza dough with it and add it to pasta. Universal sauce can be served on a separate plate and used to marinade shish kebab.

Delicious flavorful sauce You need to cook for several hours, but the result will more than pay for your efforts. Bon appetit!

This year, I decided to conduct a culinary experiment, namely to prepare tomato sauce for the winter. I’ll tell you honestly, the experiment was a success! Sauce, homemade, it turned out rich in color and balanced in taste, moderately spicy and very aromatic. This is 100% natural product, you won’t buy it in a store, but making it won’t be difficult at all!

Since this was my first time preparing such a preserve, I used a small amount of ingredients, but the tomato sauce tasted so good that next time I’ll make more of it!

Ingredients:

fresh tomatoes – 1.5 kg
onions – 2 pcs.
salt – 1 tsp. (without slide)
vinegar 9% - 1 tsp.
bay leaf– 2 pcs.
clove bud – 2-3 pcs.
allspice – 2-3 pcs.

Cooking method

We choose ripe tomatoes for the sauce, maybe even slightly wrinkled ones, but not rotten tomatoes. Wash them thoroughly and cut them in half.

Grind using a meat grinder. I have a special attachment for tomato juice, so there is a minimal amount of waste (cake) left from the tomatoes.

Grind onions, which was previously cleaned and cut.

Now combine the tomatoes and onions in a large saucepan. Add aromatic seasonings and let it simmer over low heat for 1 hour. Don't forget to stir occasionally so that the sauce doesn't burn.

We carefully blend the boiled tomatoes and onions with a blender, while taking out the bay leaf, which gives the sauce the necessary aroma, and you can also chop the cloves and pepper, so the taste will be more piquant. Of course, you can rub them through a sieve, but this is a more labor-intensive process, and especially since I prefer thick tomato paste, not a liquid mass.

Now add salt and sugar to the sauce, mix and continue cooking over low heat for another 30 minutes. After this, pour in a teaspoon of vinegar, boil for 1-2 minutes and immediately pour into sterilized jars.

Cover the jar with a hot lid (boiled in water for 5 minutes) and screw it on. For additional sterilization, turn the jars upside down and cover with a warm “fur coat” until they cool completely.

It is advisable to store such natural tomato sauce, like all preserves, in a cool, dark place.

Every year I make my own tomato sauce for the winter. Having started a rich vegetable garden, I have collected recipes for winter preparations over the years, checked them, clarified them, and now I am happy to treat all my loved ones and acquaintances.

I know several successful (and very different!) versions of tomato sauces; today’s is distinguished by its “soft” character. The abundance of spices, the predominance of sugar over salt and a very small amount of vinegar put the main emphasis on the mild and sweet direction of tomato sauce.

The sauce has a noticeable texture as the tomatoes are ground in a meat grinder. I make sure to remove the skins of the tomatoes. To achieve a more delicate consistency, you can additionally grind the tomatoes through a sieve, but if you ask me, this is unnecessary, and the proposed option is quite sufficient and tasty. The “density” of the sauce even has its own appeal.

I use the sauce actively and prepare it in such a way that I don’t have to buy it in the store. I really like to add bright aromatic tomato sauce to pasta and rice, complement vegetable dishes. I keep it sealed for a year. The main thing is to place the jars away from sunlight and heating devices.

Homemade tomato sauce is not only not inferior in taste to factory-made analogues, but also surpasses them in quality and natural composition ingredients - after all, everything is our own and native!

Ingredients

tomatoes 4 kg
sugar 1 cup
salt 1.5-2 tbsp. l.
vinegar 9% 2 tbsp. l.
ground coriander 1/3 tsp.
ground black pepper 1/3 tsp.
nutmeg ¼ tsp. l.
sweet red paprika 1 tsp.
basil 1 tsp.
greens (parsley, dill, celery) to taste

How to make tomato sauce for the winter

For the sauce, use ripe tomatoes of any size. Red color should prevail over other colors. Wash the tomatoes and place in a large container of boiling water. Cook the vegetables for a few minutes and immediately dip them in cold water until completely cooled. It was blanching. Then remove the skin from them.
Place the tomatoes in a convenient container. During the cleaning process, the tomatoes will release a lot of juice. It should be removed and used for other purposes.
Grind the tomatoes in a meat grinder.
Pour the tomato mixture into a non-oxidizing saucepan to cook the sauce. Boil the crushed tomatoes and cook them over low heat for 40 minutes. Stir occasionally.
After the allotted cooking time, add salt, sugar and spices to the tomato sauce. Boil for 30 minutes.
Season the preparation with herbs and vinegar, cook for another 10 minutes and pour into jars that you have previously washed and sterilized. Cover the tomato sauce with boiled lids and cool.
Don’t rush to use it - the preservation will be ready only in 20-30 days. At the same time, tomato sauce can be used immediately after preparation, but then there is no need to add vinegar.