A simple tomato sauce made from canned tomatoes. Canned tomatoes for spaghetti sauce Pizzeria-style tomato sauce

His Majesty Tomato sauce is the basis of almost any cuisine. And our traditional cuisine also cannot do without it, so I decided to describe in detail how to prepare tomato sauce. Moreover, you can make the sauce from fresh tomatoes, or from canned ones, which is very convenient.

Ingredients:

• 1 kg. fresh or canned tomatoes
• 1 large onion
• 2 cloves garlic
• vegetable oil
• pepper

Fresh tomato sauce recipe

• Of course, the most delicious tomato sauce comes from fresh tomatoes. It is prepared like this:
• Place ripe, fleshy tomatoes in boiling water for one minute, then remove and place in cold water. After this heat treatment, the peel is easily removed from the tomato.
• Cut the peeled tomatoes into pieces and remove the seeds.
• Fry finely chopped onion and garlic in a small amount of vegetable oil over low heat. When the onion becomes soft and transparent, add chopped tomatoes. Salt and pepper.
• Cook the sauce over low heat until excess moisture evaporates. Cooking time depends greatly on the type of tomato and can take up to an hour.
• Taste the sauce for salt and spices. If the tomato sauce turns out to be sour, add a little sugar. Then use a blender to puree the sauce until it becomes homogeneous.
• Bring the sauce to a boil again and turn off. Roll into sterile jars.

P.S. This traditional tomato sauce recipe is quite time-consuming, but modern technology can speed it up significantly. For example, ripe tomatoes are first cut into large pieces and then ground in a blender. To remove seeds and peel, pass through a colander, and then fry along with onions and spices.

Recipe for tomato sauce from canned tomatoes

• It is faster and less labor-intensive to prepare tomato sauce from regular canned tomatoes or tomatoes in their own juice.
• Grind the tomatoes and tomato juice using a blender.
• Strain the tomato mass through a colander to remove seeds and peel. Set aside for a while.
• Fry finely chopped onion and garlic in a frying pan in olive oil. As soon as the onion becomes transparent, add the tomato mixture. Taste for salt and pepper.
• Cook the sauce over low heat until it thickens. This usually takes 10-15 minutes.
• A well-prepared tomato sauce should not be too thin or too thick. Be sure to pay attention to the amount of oil in the sauce. If there is oil floating on the surface of the sauce, it should be collected with a spoon.
• Typically, sauce made from canned tomatoes can be stored for about a week in the refrigerator and used as needed. He's going great

Today we will reveal the secret of how to prepare the most delicious tomato sauce for pizza - the best dressing for a real Italian delicacy, one of the most popular dishes in the world. If you are a beginner and don't understand the nuances at all, you will need even more dedication. Approach the matter with love, put your soul into it, and then everything will definitely work out.

Tomatoes are something that is loved and valued in Italy, and therefore used in huge quantities. The genuine sourness of a ripe red vegetable can add color to the taste of any culinary creation.

Tomatoes have long been one of the main components of Italian cuisine. They are blanched, stewed, baked, dried, canned and used in sauces in almost any form.

The classic dressing is prepared from the ripest fruits, fleshy, aromatic, and absorbing all the juices. Preference is given to plum-shaped varieties. They contain the least amount of moisture and seeds.

Be sure to remove the skin from tomatoes.

They are then pureed in various ways:

• crushed with a blender, or ground through a sieve in its raw form;
• simmer until it turns into a homogeneous mass;
• bake in the oven and then chop with a blender or using a fork.

Instead of fresh tomatoes, use canned, skinless tomatoes in their own juice.

Italian cuisine is never complete without spices. Pizza sauce traditionally contains basil and oregano. Sometimes they are used separately. Tomatoes are flavored with both dried and fresh herbs.

Garlic is one of the favorite seasonings on the Apennine Peninsula. It is almost always added to tomato sauce. It goes well with the taste of ripe fruits and enhances the aromas of all components of the filling.

Garlic is placed fresh, dried, or pre-fried. It is crushed with a knife, crushed, and pushed through a press. Some recipes do not require the physical presence of seasoning. The flavor is extracted from it by frying the whole cloves in olive oil. The garlic is then removed, and the main ingredient - tomato paste or chopped tomatoes - is added to the fragrant essence.

At home, in addition to olive oil, you can use other edible vegetable oils, always refined and odorless.

The dressing is seasoned with salt, ideally sea salt. You can add a little sugar to enhance the taste. Recipes do not always indicate its exact amount. Here everyone decides for themselves, focusing on personal preferences. As with salt, some people like it saltier, while others like it almost bland.

There are many variations on the theme of tomato sauce for pizza. Even in Italy itself, it is prepared differently in different regions. What can we say about the remote corners of the planet.

Many countries around the world have their own culture of making pizza or a dish similar to it. The taste of these snacks matches the preferences of the people who live there. Local pizzaiolos can prepare a sauce completely different from the Italian one, with the addition of wine, other vegetables (carrots or bell peppers), vinegar, sour cream, etc.

We suggest looking at several recipes and taking some of them into account.

Tomato sauce recipes for pizza

First, let's look at the recipe for a classic Italian sauce. And then we will turn to its variations and draw a conclusion whether it is worth trying to improve what is already perfect in itself.

Classic Italian pizza sauce

Oddly enough, Italians prefer to make tomato sauce from canned tomatoes. And it's not just about convenience. Tomato dressing in its own juice turns out thicker, richer and more delicious.

The recipe includes several ingredients: tomatoes themselves, peppers, oregano, salt and olive oil. Tomatoes need to be canned, without skin.

Place the contents of one jar along with the juice (this is about half a kilogram) into a deep container. Beat with an immersion blender until a homogeneous mass is formed.

Only after this we add all the other components:

• dry oregano – 1 tablespoon;
• salt - to taste;
• a little ground black pepper - also to taste.

Pour olive oil (4 tablespoons) at the very end. Under no circumstances should you blend it with tomatoes in a blender, because otherwise the sauce will turn out to be a pink paste with a completely different structure. But since we don't need it, we add the oil at the end and gently stir it in with a spoon.

Now we can say that the sauce is ready. It does not need to be heated, stewed, or boiled. Since the pizza is placed in the oven, all the ingredients will cook there.

As you can see, it’s not at all difficult to make real Italian sauce, so is it worth spending money on store-bought ketchups of unknown composition and unknown origin?

Tomato sauce like in a pizzeria

An alternative to the classic sauce can be the invention of local pizzaiolos. Some people may find this dressing more expressive in taste. In many countries of the world, including here, pizza is perceived not as a light snack, but as a real hot dish, from which they expect not just satisfaction of hunger, but a whole range of sensations.

Take a kilogram of tomatoes in their own juice. Place in a saucepan. Add coarsely chopped, seeded red bell pepper to them. Chop two onions and one head of garlic into the same mass.

Be sure to salt the mixture to taste. Add half a teaspoon of dried oregano, basil and marjoram. To enhance the taste, add a small spoon of sugar and add a quarter cup of cold-pressed olive oil.

Bring the mixture to a boil. Reduce the heat to low and leave the sauce on it for about half an hour. Remember to stir occasionally to prevent the mixture from sticking to the bottom and burning.

When the mass has reduced in volume by half, turn off the heat and let it cool slightly. Beat the contents of the saucepan with a blender and boil again. After the sauce has cooled, it will be completely ready for further use.

Boiled tomato sauce for pizza

The classic Italian sauce is not boiled, but you can go the other way by simmering it over the fire. This will help the taste of the tomatoes and seasonings to open up and the aromas to combine into a single whole.

You will need a jar of peeled tomatoes canned in their own juice, a deep saucepan, a wide flat knife, a couple of cloves of garlic, oregano and black pepper powder, and refined olive oil.

Peel the garlic and crush it with a knife. Fill the bottom of the pan completely with olive oil. Fry crushed garlic in it. When it changes its color and completely releases its aroma, remove it and replace it with tomatoes chopped in a blender.

Let the mixture boil and season it to taste with salt, pepper and oregano. Cook over medium heat for 2-3 minutes. If the sauce is too thick, you can thin it slightly with water.

After the mass acquires an orange tint, the fire can be extinguished. Allow the sauce to cool before applying it to the base.

Pizza sauce with fresh tomatoes

You don't have to look for canned tomatoes for the sauce. It can be made from fresh tomatoes. This topic becomes especially relevant in the season when the abundantly ripening harvest forces us to look for new ways to process it.

Take 3-4 ripe fruits. Pour boiling water over them for two minutes, then pour cold water over them. This procedure is called blanching. It is usually used to preserve the natural color and taste of the vegetable in the finished dish. But it will help us remove the skin from raw tomatoes faster and easier.

Grind peeled tomatoes with two cloves of garlic using a blender, food processor or other kitchen equipment. Place the mixture in a saucepan, add a couple of tablespoons of olive oil, a pinch of basil, oregano and a little black pepper.

Simmer the mixture over low heat for five minutes. Be sure to let the sauce cool before you apply it to the base.

Pizza sauce with canned tomatoes and carrots

An unusual option will appeal to those who love sweetish sauces. Fried carrots soften the taste of the dressing and suppress the excess acidity of the tomatoes. This sauce can also be served with pasta and meat dishes.

You need to peel one medium carrot and one onion. Chop them finely. It is better to grate the carrots. Place in a frying pan and fry in plenty of olive oil.

Place the golden dressing in a deep saucepan. Send the contents of a can of canned tomatoes there. Season with ground black pepper and salt to taste, half a teaspoon of basil and the same amount of sugar.

Heat the contents of the saucepan. Leave it to simmer under the lid for 15-20 minutes. Then process everything properly using a blender or food processor. The sauce can be poured into jars and stored in the refrigerator for up to 3-5 days.

With red wine

This sauce is completely different from the classic version. But due to its unusual components, it has such a unique aroma that those who like to try something new will definitely like it.

Be sure to try treating your family to it. Prepare half an onion. Cut it into small pieces. Place in a saucepan. Pour in a little olive oil, add sugar, salt and red pepper to taste.

Fry the onion until golden brown. Add 4 tablespoons of dry red wine to it. Boil the mixture over medium heat for 2-3 minutes.

During this time, prepare the tomatoes. Take 3 large ripe tomatoes, peel them and cut them into small pieces. Place in a saucepan with the wine and onion mixture. Add a little more salt if there is not enough.

Cook the sauce for 5 minutes over low heat. Then add a finely chopped sprig of parsley into it. Add cloves and nutmeg on the tip of a knife. Grate literally 1 cm of celery root.

Simmer everything together for another 10 minutes and then remove from heat. The finished sauce needs to be cooled and blended with a blender.

With tomato paste

Instead of fresh and canned tomatoes, you can use ready-made tomato paste. Neither taste nor consistency will be affected by this.

Tomato paste pizza sauce comes together in just a couple of minutes. We will need two spoons of thick base.

Dilute the paste with cold water, pour in a little at a time and stir thoroughly. The sauce will not be too thin and not too thick; it should spread well on the dough.

If we have achieved the desired consistency, it’s time to add seasonings. Add salt and ground red pepper to taste. Two tablespoons of oregano and the same amount of refined, cold-pressed olive oil.

Mix the ingredients until smooth. Please, the sauce is ready!

With garlic and basil

This recipe uses fresh green basil (1-2 sprigs). It is placed whole along with three cloves of garlic in heated olive oil. The oil is poured into the container in which the sauce will be prepared.

Fry the seasonings for a very short time and add canned tomato puree to them. Let's take one jar and first grind its contents.

Simmer the puree on the fire for about 5 minutes. Add salt to taste. Mix. At the end of cooking, remove the garlic and basil from the sauce.

Making pink pizza sauce

All over the world, pizza is no longer the traditional dish that is prepared in sunny Italy. Therefore, fantasizing is not prohibited. Instead of the classic traditional sauce, you can make a not quite familiar pink sauce, which is perfect for shrimp and other seafood.

Pink sauce is prepared on the basis of mayonnaise. Measure out half a glass of Provencal and add two teaspoons of tomato paste to it.

To prevent the sauce from being too thick, dilute it with 2-3 tablespoons of heavy (20%) cream. Squeeze a clove of garlic into it, pour in a teaspoon of lemon juice, add salt to taste and literally add half a teaspoon of sugar.

This sauce does not need to be cooked. After combining all the components, it is ready for use.

Raw tomato sauce

Pour boiling water over fresh tomatoes. Peel them. Cut as desired and place in a blender. Add garlic, fresh basil and salt to taste.

The oven must be heated to 195˚C. We keep the tomatoes in this mode for 40-50 minutes.

Remove from the oven and remove the skin. Grind into puree. Add to the paste a tablespoon of oregano, half a spoon of basil, a little (to taste) dry or fresh rosemary, ground black pepper, sugar and salt, two tablespoons of olive oil.

That's probably all. Now you know how to make tomato sauce for pizza at home. Which one tastes better is up to you to decide.

Meat dishes and side dishes will be much tastier if you serve them with aromatic sauce. It can be prepared from a wide variety of ingredients.
Today I offer an unusual option - salted tomato sauce. Surely you can remember such a situation when the can has already been opened, but no one wants to eat its contents. From the leftovers you can quickly make a delicious sauce that tastes just like store-bought ketchup.

Quantity: 12 servings
Preparation: 15 minutes
Cooking: 25 minutes

Ingredients:
Salted tomatoes - 1 l
Garlic - 3-4 cloves
Onions - 1 pc.
Ground black pepper - 1 tsp.
Salt - 1 tsp.
Parsley - 1 bunch
Dill - 1 bunch
Vegetable oil - 2 tsp.

Preparation:
Prepare the necessary products


Combine salted tomatoes without brine with chopped onions.


Grind the tomatoes and onions to a puree using a blender.


Pour into a saucepan, add salt, pepper, chopped garlic and chopped parsley and dill.


Cook over low heat for 20 minutes after boiling.


Place the hot sauce in a suitable sized jar or gravy boat. Cool and serve as an accompaniment to meat dishes and side dishes.
From this amount of ingredients I got 0.5 liters of sauce.


Bon appetit!

Tomato paste is an indispensable component for preparing many dishes, giving them a characteristic taste, aroma and color. As a rule, the versions of the product offered by manufacturers have a dubious composition and are far from ideal in taste. You can avoid using a low-quality product by preparing the tomato yourself.

How to make tomato paste?

Preparing tomato paste at home is not as fast as we would like, but the excellent result fully compensates for the time and effort spent.

1. The preparation can be prepared using classical technology by boiling tomato juice to the desired thickness.
2. Preliminary straining of the tomato base using a fabric bag, which is hung for 12-14 hours, will speed up the process.
3. Another way to prepare the product faster is to settle the prepared boiled tomato juice: strain the clear liquid using a hose, leaving only the thick pulp in the pan.
4. Homemade tomato paste can be sealed without additives or filled with flavor according to the recipe.

How to make tomato paste from fresh tomatoes?

Natural paste from fresh tomatoes, cooked without any additives, will transform the taste characteristics of familiar dishes and, unlike a purchased product, will fill them with only benefits. It is preferable to use tomatoes that are fleshy and not too juicy as raw materials, which will somewhat reduce the preparation time.

Ingredients:

• tomatoes – 10 kg.

Preparation

1. Tomatoes are cut into halves or slices, placed in an enamel container and boiled until the peel softens and peels off.
2. Grind the tomato mass through a fine sieve, separating the seeds and peel.
3. Boil the resulting pulp with juice to the desired thickness, stirring more often as it thickens.
4. While hot, pour the thick paste into sterile jars, seal it hermetically and place it upside down under a warm blanket.

Tomato paste from canned tomatoes

Tomato paste is a recipe that can be made not only from fresh tomatoes. Canned tomatoes are just as suitable for this purpose as usual. The finished boiled product is supplemented with seasonings and spices according to desire and taste, simultaneously obtaining an excellent sauce for serving with pasta, meat, fish, side dishes and other dishes.

Ingredients:

• canned tomatoes - as many as available;
• garlic, spices and spices - to taste.

Preparation

1. Canned tomatoes are peeled.
2. Grind the fruits in a blender until pureed. When using canned food in its own juice, tomatoes are used together with the juice.
3. To obtain a more uniform consistency, rub the mass through a fine sieve.
4. Place the container with the puree on the fire and boil until most of the moisture evaporates and the mass thickens.
5. Spicy and savory additives are added as desired.
6. After the tomato paste has boiled for another 7-10 minutes, seal it in a sterile container and wrap it warmly until it cools.

Turkish tomato paste

Turkish salcha, a paste that is prepared by housewives at home in Turkey, has an individual preparation technology. The uniqueness of the recipe lies in the natural drying of the tomato mass in the sun and the evaporation of moisture in this manner. The process of creating the product is lengthy, but as a result you can get a natural product that retains all the vitamins and taste of fresh tomatoes.

Ingredients:

• tomatoes – 20 kg;
• coarse salt - 2 large handfuls;
• vegetable oil.

Preparation

1. Ripe tomatoes are washed, dried and cut into halves or quarters depending on size.
2. Place the slices in an enamel basin, sprinkle with a little salt and leave in the open sun for 2 days, stirring several times a day and kneading the mass with your hands.
3. Punch the tomato mass with a blender and then grind it through a sieve.
4. Transfer the resulting puree to baking sheets or trays and expose it to the sun for another 4-5 days, stirring frequently so that the moisture evaporates.
5. The finished Turkish tomato paste is transferred to sterile jars.
6. Pour a spoonful of calcined and cooled vegetable oil on top and place the workpiece in the cold.

Italian tomato paste - recipe

An Italian recipe for homemade tomato paste, in addition to fresh tomatoes, includes salt and often flavoring additives in the form of aromatic herbs: basil, oregano, thyme or a special Italian mix. In addition, in some cases, if desired, the composition includes olive oil, dried or fresh chopped garlic.

Ingredients:

• tomatoes – 10 kg;
• coarse salt - to taste;
• garlic – 1 head;
• onions – 1-2 pcs.;
• Italian dried herbs – 2-3 tbsp. spoons;
• olive oil – 150 ml.

Preparation

1. Tomatoes are cut into slices, brought to a boil over medium heat, boiled for 15 minutes, and ground through a sieve.
2. Onions and cut garlic cloves are fried in oil and then discarded.
3. Add the resulting puree and boil the mixture until thickened, stirring.
4. When ready, the Italian tomato paste is seasoned with herbs and after 5 minutes is placed in sterile jars.

Tomato paste for the winter through a meat grinder - recipe

If the presence of seeds in the finished product does not bother you, the recipe for making tomato paste can be significantly simplified by simply passing the tomatoes through a meat grinder and avoiding the tedious grinding of the mass. The texture of the workpiece is adjusted to taste, boiling the base to the desired thickness with frequent stirring.

Ingredients:

• tomatoes – 5 kg;
• salt - to taste.

Preparation

1. The washed tomatoes are cut into pieces and passed through a meat grinder.
2. Pour the mixture into an enamel container and boil it down by at least half, adding some salt at the end.
3. The finished hot product is sealed in sterile jars and wrapped upside down until it cools.

Spicy tomato paste

Homemade tomato paste can have a classic taste without any additives, or it can be filled with spiciness and piquancy during the cooking process. You can add either ground prepared red pepper, chopped fresh chili pods and grated or pressed garlic to the composition.

Ingredients:

• tomatoes – 5 kg;
• coarse salt - 1.5-2 tbsp. spoons;
• garlic – 1 head;
• ground red pepper – 1.5 teaspoons or to taste.

Preparation

1. Chop the tomatoes and boil for 15 minutes, then grind through a sieve.
2. Add pepper, garlic and salt to the puree, boil the mass for several hours until the desired texture and thickness are obtained.
3. Spicy tomato paste is sealed in a sterilized container.

Tomato paste with vinegar for the winter

Tomato paste with vinegar will be stored at home for many years, even at room temperature. In addition, the preparation prepared according to the following recipe acquires a harmonious taste, which will very appropriately complement dishes of meat and other products, and will become an excellent base for pasta.

Ingredients:

• tomatoes – 6 kg;
• coarse salt - 1.5 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• onions – 3 pcs.;
• acetic acid - 1 dessert spoon.

Preparation

1. Place washed and chopped tomatoes and chopped onions into a saucepan and cook for 15 minutes.
2. Pass the vegetable mixture through a sieve.
3. Add salt and sugar to the resulting puree and boil while stirring until the volume is reduced by half.
4. Pour in vinegar, boil the paste for 5 minutes and seal.

Tomato paste with garlic - recipe

It acquires additional taste, sharpness and piquancy when cooked with garlic. In this composition, the preparation is ideal for preparing sauces, adding to borscht, stews and other dishes. The finished product can be salted to taste or left as is, sealed in jars.

Ingredients:

• tomatoes – 8 kg;
• garlic - 2 heads.

Preparation

1. Simmer the chopped tomatoes until soft and rub through a sieve.
2. Garlic, previously peeled and pressed through a press, is added to the resulting puree.
3. Place the vessel with the workpiece on the stove and boil it with periodic, and at the end of cooking with frequent stirring, until it thickens and most of the moisture evaporates.
4. The finished tomato paste is sealed for the winter.

Sweet tomato paste

Preparing tomato paste at home according to the following recipe is not much different from previous versions in terms of technology, but has a slightly different result. Thanks to the addition of sugar, the product acquires a characteristic sweetness, which will be especially appropriate when preparing all kinds of dishes.

Ingredients:

• tomatoes – 4 kg;
• coarse non-iodized salt - to taste;
• sugar – 100 g;
• vinegar 6% – 100 ml;
• onions – 2 pcs.

Preparation

1. Cut the washed tomatoes together with peeled onions, place them in a suitable container and boil for 15 minutes from the moment of boiling.
2. Grind the vegetable mass through a sieve.
3. The resulting puree is boiled until thick.
4. Add sugar, salt, vinegar, heat the paste for another 5-7 minutes, seal in jars.

Concentrated tomato paste

Especially concentrated and thick at home - the dream of any housewife. It is possible to obtain the desired effect and achieve the ideal texture of the workpiece on the stove only through long and tedious boiling with continuous stirring. It will simplify the task of cooking tomatoes in the oven.

Ingredients:

• tomatoes – 5 kg.

Preparation

1. Tomatoes are washed, chopped, boiled for 15 minutes, and ground through a sieve.
2. The resulting puree is poured into deep molds or baking sheets and placed in an oven preheated to 160 degrees for 4-5 hours, stirring from time to time.
3. The finished paste is packaged in sterile jars.

Tomato paste in a slow cooker

Elementarily prepared. In this case, it will be possible to reduce by several times the number of necessary stirrings of the tomato mass during the process of evaporating the liquid. It is important to keep the device cover open. The cooking time of the workpiece is determined independently depending on its desired thickness.

Ingredients:

• tomatoes – 3 kg;
• non-iodized salt - to taste.

Preparation

1. The tomatoes are cut into pieces, loaded into a bowl and left to “Stew” with the lid closed for 30 minutes.
2. Grind the mass through a sieve, return the puree with juice to the bowl, which is boiled in the “Baking” with the lid open until the desired thickness.
3. Add some salt to the paste and seal it in a sterile container.

Tomato paste in a pressure cooker

Cooking tomato paste in a mechanical pressure cooker is no different from cooking in a regular saucepan in that it requires cooking with the lid open to allow the liquid to evaporate. The electric device will be able to double the process of steaming sliced ​​tomatoes, which are traditionally ground through a sieve and boiled with the lid of the device open.