How to cook tomato sauce from tomatoes for the winter at home. Tomato sauce for the winter: the best recipes

The popularity of sauces in cooking is not questioned. Along with many sauces that came to us from different world cuisines, the most traditional is tomato sauce. Many housewives close tomato sauces for the winter. This is quite understandable. It is tomato sauce that is most widely used in cooking.

To prepare the sauce, you need to select well-ripened, without traces of spoilage and decay, tomatoes. The skin of tomatoes can be removed, or you can cook with it. You can remove the skin by pre-blanching the tomatoes for 1-2 minutes. You can steam and rub through a fine metal sieve. And smart technology - a blender - can come to the rescue. I myself first grind all the ingredients in a blender, then boil the sauce. To make the sauce thick, the tomato puree should be boiled down to about 1/3 of the original volume with a slight boil and the lid removed.

How to make tomato sauce for the winter

Everyone wants to make homemade tomato sauce especially tasty. So, there are a few secrets, knowing that you will always have a jar of your homemade real and delicious sauce in the kitchen.

1. Tomatoes need to choose fleshy varieties, such as a bull's heart or an ox's ear. Then the sauce will be thicker, it will need to be evaporated less and usually these varieties taste better.
2. Tomatoes should be all only ripe, no pink barrels or spoiled. The presence of diseases on the fruits is also not welcome. Of course, you say, you can cut it, but the taste of a sick fetus changes, and this affects the duration of storage.
3. You can choose any spices for sauces that you like. I will give a lot today delicious recipes which I love myself. But my advice, make sauces without seeds and skins, it will be much tastier. To do this, you can either stew the tomatoes and rub them through a fine sieve, or chop them with a blender and rub through a sieve. Some juicers also retain seeds.

Ingredients:

• A kilo of ripe tomatoes
• Medium sized bulb
• Sugar with salt to taste
• vegetable oil

How to make classic tomato sauce:

1. We cut the tomatoes into four or six parts, depending on the size and stew a little to soften. Pass through a sieve to remove skins and seeds.
2. At this time, finely-finely chop the onion and fry a little in a deep frying pan, in oil, then put the tomato mixture there and sugar and salt.
3. Then we go through with an immersion blender so that the mass becomes more homogeneous and light.
4. We pack the sauce in small jars, conveniently from under baby puree. Only they need to be sterilized, and the sauce should be stored in the refrigerator.

Italian homemade tomato sauce

Ingredients:

• Four and a half kilos of the most ripe and fleshy tomatoes
• head of garlic
• One onion
• Several stalks of basil
• Basil leaves, bunch
• Two medium carrots
• Two tablespoons of olive oil
• Tablespoon of salt

How to make Italian tomato sauce:

1. In the first step, we need to wash and cut into cubes the following vegetables: celery stalks, onions, garlic and carrots. We heat the oil in a saucepan and fry it all for five minutes, armed with a wooden spatula.
2. Tomatoes, pre-washed and cut into slices, pour into fried vegetables and stew everything for an hour, not forgetting to salt. Remove from heat and pass through a sieve in small, handy portions.
3. Again, we put our already homogeneous mass on a quiet fire and boil for about a couple of hours. At the very end, we prepare sterile jars, at the bottom of each of which we lay out clean basil leaves. Pour the sauce and just roll it up.

Tomato sauce with garlic and basil

Ingredients:

• One and a half kilos of the most ripe meaty tomato
• Half a head of garlic
• Large bunch of fresh basil
• One third of a tablespoon of salt
• One third cup of sugar
• A teaspoon of table vinegar

Cooking:

1. Here we act very simply, we cut and scroll the washed tomatoes in a blender, and then we get rid of the seeds and skins with the help of a sieve and set to stew. Do not forget to immediately add sugar and salt, we begin to evaporate so that there is a good density.
2. While the tomatoes are steaming, by the way, it is not necessary that they boil, we clean and wash the garlic with basil, let them dry and also pass through a blender. Ten minutes before the end of the stew, add to the sauce and stir. We lay out the ready-made sauce in small sterile jars and roll it up.

Tomato sauce Kuban for the winter

Ingredients:

• Two kilos of tomatoes
• medium bulb
• Three cloves of garlic
• Half glass of sugar
• Tablespoon of salt
• A tablespoon of vinegar
• A third teaspoon of cinnamon
• Three carnations
• Two peas of allspice

Cooking:

1. My ripe tomatoes and cut into pieces, quickly chop with a blender and wipe through a sieve. We put the tomato puree to boil over low heat, but for now we clean and cut as much as possible smaller bow and send to the saucepan to the tomatoes.
2. When we notice that Vegetable mix decreased in volume by half, then you can pour crushed garlic, add vinegar and all the spices. It remains to cook for ten minutes and pack the sauce in jars.

Krasnodar sauce for the winter

Ingredients:

• A kilo of ripe tomatoes
• A couple of apples, Antonovka is better
• Two tablespoons of vinegar 9%
• teaspoon of sugar
• Half a teaspoon of salt
• Nutmeg, chopped, on the tip of a spoon
• paprika powder to taste
• Half a teaspoon of cinnamon
• A pinch of dried garlic and parsley
• On the tip of a knife seasoning coriander

How to cook:

1. We wash our tomatoes, cut into quarters and set to stew. We do the same with apples. Stew until softened, and then just through one sieve, into one saucepan, wipe, leaving all the skins, bones and seeds.
2. We begin to slowly boil the sauce so that its volume begins to decrease, this is about twenty minutes. Then we add spices, sugar and salt and boil the same amount more. After that, add vinegar with garlic, crushed with a crush, and cook for ten minutes. We immediately lay out the hot Krasnodar in jars under the lids.

Tomato sauce with onions for the winter

Ingredients:

• Two kilos of tomatoes and onions
• Incomplete glass (faceted) apple cider vinegar
• 8 cloves
• Teaspoon of cinnamon powder
• glass of sugar
• Two and a half tablespoons of salt

How to prepare this sauce:

1. Wash and chop the tomatoes, peel and chop the onion. Scroll everything in a meat grinder, there are more seeds and skins left on it, so as not to rub through a sieve.
2. We put all that mixture on the stove, let it boil, lower the temperature and pour out the spices. In this form, we simmer for an hour, only then add vinegar, simmer for another five minutes and pack in jars that have been sterilized in advance.

Tomato salsa for the winter

For cooking we need to take:

• Kilo of fleshy tomatoes
• chili pod
• Sweet onion bulb
• Half teaspoon dried basil
• Three cloves of garlic
• Three sprigs of fresh thyme
• Two tablespoons of sugar
• Salt and pepper to taste
• Vinegar 6%

How do we prepare salsa sauce:

1. We wash our tomatoes and cut them into quarters, clean the garlic and onions and also cut them. Grind everything with a blender, and immediately add olive oil and all spices, except garlic and vinegar.
2. Pour everything into a common container, where our sauce will be prepared. We boil it for half an hour, then grind it through a sieve so that we don’t meet peels and seeds.
3. After that, we cook for only another 20 minutes, and pack them in jars, which were sterilized before that and added a teaspoon of vinegar. Banks roll up and turn over to cool.

Tomato sauce with garlic without vinegar for the winter

What do we need to take:

• One kilo each of tomatoes and bell peppers
• head of garlic
• Salt and pepper to taste

How we will cook:

1. Wash all the vegetables, cut the tomatoes into quarters, remove the seeds from the pepper, cut it too. Put everything in a blender and scroll, then pass through a fine sieve.
2. Pour into a saucepan, add sugar, salt, let it simmer slowly for ten minutes.
3. Then crush the garlic and simmer for another five minutes. Immediately pack hot in dry sterile jars.

Tomato sauce with garlic

Ingredients:

• Tomatoes - 1 kg
• Bell pepper- 1 kg
• Garlic - 5-7 cloves
• Salt pepper

How to prepare the sauce:

1. Wash tomatoes and sweet peppers well. Remove the seeds from the pepper. Cut into slices.
2. Grind vegetables in a blender. Can be twisted through a meat grinder.
3. Pour the resulting puree into a saucepan and put on the stove. On low heat (so as not to burn), gradually bring to a boil. Mix several times.
4. Let it boil for 5-7 minutes. Then add the garlic passed through the press, salt and ground pepper. Mix. Bring to a boil and boil for another 5-7 minutes.
5. Pour hot sauce into clean prepared jars and roll up. Cool and store.

Tomato sauce for the winter with onions

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

Ingredients:

• Tomatoes - 2 kg
• Onion - 2 kg
• Ground cinnamon - 1 teaspoon
• Cloves - 1 teaspoon
• Ground red pepper - 1 teaspoon (or to taste)
• Sugar - 1 cup
• Salt - 5 teaspoons
• Apple cider vinegar - 1 cup

How to prepare the sauce:

1. Wash the tomatoes and cut into slices. Cut out the stem.
2. Peel and cut the onion.
3. Scroll through a meat grinder or chop in a blender.
4. Pour the puree into a saucepan and bring to a boil over low heat. Mix several times.
5. Add cinnamon, cloves, ground red pepper, sugar and salt. Cook over low heat, stirring occasionally for about an hour.
6. Add vinegar 5 minutes before the end of cooking.
7. Pour hot sauce into prepared jars and roll up.

Aromatic tomato sauce

Ingredients:

• Tomatoes - 1 kg
• Onion - 1 piece (not large)
• Garlic - 3-5 cloves
• Ground black pepper - 0.5 teaspoon (or to taste)
• Basil - 1 tablespoon (dried)
• Sugar - 1 tablespoon
• Vinegar - 2 tablespoons (9%)
• Vegetable oil - 3 tablespoons (odorless)
• Bay leaf - 1-2 leaves
• Salt - to taste

How to prepare the sauce:

1. Plunge the tomatoes into boiling water and remove the skin. You can pre-stew and then wipe through a sieve.
2. Finely chop the onion. Pass the garlic through a press.
3. To warm vegetable oil in a saucepan. Saute the onion for 3-4 minutes first. Then add the garlic and sauté everything together for 1 more minute.
4. Add finely chopped tomatoes or tomatoes passed through a sieve, basil, ground pepper, sugar and salt.
5. Simmer over low heat until the sauce has reduced by about one third.
6. Add vinegar, bay leaf and bring to a boil. Immediately pour into prepared jars and roll up.

Tomato sauce with suneli hops

Ingredients:

• Tomatoes - 2.5 kg
• Garlic - 5-7 cloves
• bitter capsicum- 2 - 2.5 pods (small)
• Coriander - 1 tablespoon
• Suneli hops - 2-3 teaspoons
• Sugar, salt - to taste

How to prepare the sauce:

1. Wash the tomatoes and blanch for 1-2 minutes. Remove the skin and cut into circles or slices.
2. You can immediately cut into slices and boil until the tomatoes become soft. Rub through a sieve.
3. Put the resulting tomato puree on the stove and heat over low heat. Boil over low heat, stirring occasionally, until the tomato mass is reduced by about one third.
4. Add sugar, salt to taste, coriander, suneli hops and chopped garlic and hot pepper, which must be scrolled in a meat grinder or chopped very finely. Bring to a boil and boil for 5-7 minutes.
5. Pour hot sauce into jars and roll up.

Tomato sauce with mustard for the winter

Ingredients:

• Tomatoes - 5 - 5.5 kg
• Onion - 2 kg
• Garlic - 5-7 cloves
• Cinnamon - 1 teaspoon
• Cloves - 1 - 1.5 teaspoons
• Ground allspice - 1 teaspoon
• Mustard - 1 teaspoon (in grains)
• Sugar - 375 grams
• Apple cider vinegar - 175 ml
• Salt - 90 grams (or to taste)

How to prepare the sauce:

1. Rinse the tomatoes selected for the sauce. Cut and boil. Rub through a sieve.
2. Transfer the puree to a bowl. Boil.
3. Peel and finely chop the onion. Pass the garlic through a press.
4. As soon as the tomato puree boils, add onion, garlic. Cook for 12-15 minutes at a low boil.
5. Add sugar, salt, garlic and spices and mustard. Boil for 5 minutes and add vinegar. Bring to a boil, boil for 3-5 minutes and pour into clean jars. Seal hermetically.

Tomato sauce with carrots

Ingredients:

• Tomatoes - 3.0 kg
• Carrots - 0.5 kg
• Sweet pepper - 1.0 kg
• Vegetable oil - 1.5 cups
• Garlic - 2-3 cloves
• Sugar - 1 cup
• Vinegar - 2 tablespoons
• Salt - 2 tablespoons
• Parsley greens - 1 bunch

How to prepare the sauce:

1. Plunge tomatoes into boiling water and remove skins. Cut into slices.
2. Peel the carrots and cut into pieces.
3. Wash sweet pepper and remove seeds. Slice.
4. Grind the garlic through a press.
5. Put the tomatoes, carrots and bell peppers in a blender and chop. Pour the puree into a saucepan and place on the stove. Heat over low heat until boiling, stirring occasionally.
6. Cook at a low boil for 25-30 minutes. Add chopped garlic, chopped parsley, vegetable oil, salt and sugar. Bring to a boil and boil for 3-5 minutes. Pour in the vinegar, let it boil and pour into jars. Roll up.

tomato sauce from tomato

Ingredients:

• tomatoes 6 kg.
• onion 0.6 kg.
• sugar 2 tbsp
• bay leaf 3 pcs.
• table salt 1.5 tsp
• carnation 3 pcs.
• table vinegar 9% 1 tbsp.
• allspice 8 pcs.

Cooking method:

1. As you can see, our ingredient list only includes organic products.
2. Some of the components will have to be purchased in supermarkets, and we will take vegetables from our own garden or summer cottage.
3. Surely, every housewife grows tomatoes and onions, because these plants do not need too much care.
4. Those who cooked tomato paste at home, they know that vegetables must first be stewed.
5. For the sauce, this procedure is not needed, we will skip the tomatoes through a meat grinder.
6. If spoiled places are observed on vegetables, then be sure to remove them.
7. Onions are also chopped with a meat grinder.
8. Place the tomato paste in a bowl.
9. Choose larger dishes, as we have a rather large number of tomatoes.
10. Add onion, cloves, allspice and bay leaf to the total mass.
11. It is recommended to add all the spices at this stage so that when stewing they give up all their flavors
12. We make a small fire and cook the tomato mass for about 60 minutes, stir from time to time so that it does not burn
13. This time will be enough to completely soften the vegetables.
14. Next, we will pass them through a sieve
15. Try to do it with high quality so that there is practically no cake left.
16. Personally, I got a little over half a kilogram.
17. Bay leaf and pepper also got here, since they are no longer needed in the sauce - they gave up all their smells when stewing.
18. We already have a liquid mass that slightly resembles a sauce, but is still far from it.
19. The mass should be evaporated so that it does not look like juice.
20. It should be thicker.
21. We send the pan with tomato mass to the stove and cook for at least 2 hours.
22. We fall asleep after a while granulated sugar.
23. Also salt the dish to balance the taste.
24. We wait until the mass thickens, then add vinegar and mix thoroughly.
25. It is better to take vinegar 9%, but it is not always at hand.
26. Replace it with a weaker counterpart, but add more.
27. After that, you can take a sample and salt or sugar to your taste.
28. It's time to pour the hot sauce into jars.
29. They should be sterilized in advance in any convenient way.
30. Lately I've been using the microwave for this purpose.
31. First, I wash each with soda, then pour water and send it to the microwave for 5 minutes, set the power to maximum
32. We proceed to the process of seaming cans.
33. Then turn each upside down and cover.
34. Once the sauce has cooled, it must be placed in a dark, cool place - the basement.
35. From our number of tomatoes, about 4 liters came out.
36. If you cook it longer, it will come out in the region of 3 liters.
37. Be sure to try to make delicious natural sauce according to my recipe.
38. The dish does not require special skills, but the whole family will thank you all winter.

Homemade tomato sauce without vinegar

Ingredients:

• half a glass of vegetable oil
• 1.2 kg ripe fleshy tomatoes
• 250 gr sweet apples
• 5-6 garlic cloves
• 250g juicy bright orange carrots
• 2 bitter peppers
• 0.25 cup salt
• 250 gr sweet red pepper

Cooking:

1. Wash tomatoes thoroughly and peel.
2. To do this, make a neat cross-shaped incision on the top of each tomato.
3. Then scald the tomatoes with boiling water and pour over cold water.
4. After this procedure, the skin from the tomatoes is easy to remove.
5. After peeling the tomatoes from the skin, cut them into 4 parts.
6. Wash the apples, peel and remove the core.
7. Cut apples into 4 pieces.
8. Wash the carrots, peel and cut into small pieces.
9. bell pepper wash, remove seeds and stems and cut into several pieces.
10. Pass tomatoes, apples, bell peppers and carrots through a meat grinder, choosing a medium knife.
11. Put the vegetable mass in a saucepan or a large enameled basin (pan), bring to a boil over low heat.
12. Boil the vegetable mass for an hour, stirring it regularly.
13. After an hour of cooking the sauce, pour vegetable oil into the vegetable mass, mix the composition and cook for another 1 hour. Read more:
14. While the sauce is boiling, peel the garlic, divide into cloves and pass through a press.
15. Wash the peppers, remove the seeds and chop very finely.
16. garlic and hot peppers after 2 hours of cooking the sauce, add to the total vegetable mass along with salt.
17. Mix the sauce and cook for another half an hour.
18. Remove the finished sauce from the heat, pour hot into sterilized jars, close with boiled lids, let cool and store in a cold place (cellar, refrigerator, cold cellar).

A true gourmet knows perfectly well that each dish needs its own sauce: for fatty meat - spicy or sweet and sour, for fragrant vegetables, for pasta - spicy, 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, just to pick up good recipe. If you know how to make tomato sauce for the winter, you won't have to worry about what to serve with this lovingly prepared dish. The 11 recipes collected in this material will allow you to prepare seasoning for every taste, and the advice of experienced chefs will insure you against failures, even if you do not have rich experience in home canning.

Culinary Secrets

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

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

• The first secret that every cook knows is not to skimp on food. Take 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 make homemade sauce, thereby dreaming of saving a dying crop. Alas, their expectations are not justified: not only products, but also forces are wasted.
• The second secret is to avoid thickeners. Of course, one could add tomato juice starch and it would become thick. In this case, the sauce would have prepared quickly and it would have turned out a lot. But you should not expect a rich taste from such a seasoning. So those who want to make a sauce that really tastes better than 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 taste and appearance liquid seasoning will not decorate. For this reason, tomatoes must be peeled not only from the skin, but also from the seeds before using a blender or meat grinder to grind the tomato pulp. To do this is quite simple. One has only to cut the tomato skin and throw it into boiling water for a minute. After that, it remains only to cool the tomato by lowering it into ice water and remove the exfoliated skin from it, pulling it by the tips in the area of ​​the incision. To extract seeds from a tomato, 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 go bad very soon. If you close the sauce for the winter, the jars for it should not only be 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 to you.

"Kuban"

What do 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:

1. First of all, prepare a small fabric bag for seasonings. If you don't have one and can't sew it, wrap the condiments in cheesecloth. We are talking about pepper, since mustard and cinnamon can simply be poured into the sauce, and then you would have to catch the pepper. This task, of course, is feasible, but only for those who are not looking for easy ways.
2. Now start preparing the vegetables. Wash the tomatoes, cut into medium-sized slices. Peel the onion, finely chop. Squeeze the garlic through a press. Mixing vegetables at this stage is not necessary.
3. Put the tomatoes in a saucepan and simmer them for 5 minutes, then rub through a sieve.
4. Throw onions into tomato puree, add salt, sugar, mustard powder and cinnamon. Simmer until the sauce is thick enough for you.
5. Dip a bag of seasonings into the sauce, boil it for 5 minutes and remove.
6. Add vinegar and garlic to the sauce. Stir, after 5 minutes it will be ready.
7. Pour the sauce into jars, after sterilizing them. Screw on boiled lids.

For reliability, you can turn the jars over, wrap them in a blanket to subject the sauce to additional preservation. However, this is not necessary - the sauce will stand for a year at normal temperature without that. Kubansky sauce is a universal seasoning, but vegetables, including fried potatoes, are especially tasty with it. Serving the sauce with the meat would also be a good idea.

To 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:

1. Blanch the tomatoes for a minute in boiling water and cool by lowering them into cold water. Remove skins and seeds. Cut the tomato pulp into cubes, place in a saucepan, preferably thick-bottomed.
2. Put on low heat and simmer for 10 minutes. Strain through a sieve or blend with an immersion blender.
3. Add salt and sugar, boil the tomato puree to the desired density.
4. Add crushed garlic and finely chopped basil. In a thin stream, stirring the sauce, pour in the oil.

After 5 minutes, the sauce can be removed from the stove, poured into jars and closed for the winter. 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;
• hops-suneli - a bag;
• garlic - 1 head;
• ground coriander - 1 tsp;
• salt - 3 tbsp. l.;
• sugar - 4 tbsp. l..

How to cook:

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

Arrange in sterilized jars and close them tightly (meaning hermetically). In this case, the seasoning can be stored in a normal room. It should be served with meat. Lovers of hot spices will love this tomato sauce.

in Krasnodar

What do you need:

• tomatoes - 1 kg;
• apples - 0.5 kg;
• red ground 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:

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

1. Peel tomatoes, apples, onions. Cut out the seed boxes from the apples.
2. Cut apples and tomatoes into slices, onions into slices of arbitrary shape.
3. Mix tomatoes with apples and onions, put on a quiet fire and simmer for 25 minutes.
4. Rub through a sieve or grind with a blender, mix with the rest of the ingredients and boil down to the desired consistency.

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

Spicy sweet and sour pepper and tomato sauce

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:

1. Remove seeds from tomatoes, apples and peppers. Remove the skin from apples and tomatoes.
2. Cut vegetables and fruits into medium-sized pieces, mix, sprinkle with sugar and salt.
3. After half an hour, put on a quiet fire and cook for 20 minutes.
4. Blend with a blender and bring back to a boil.
5. Add oil and ground pepper. Boil down to the consistency that seems optimal to you.
6. Add squeezed garlic and essence, mix. After 6 minutes, spread over 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:

1. Wash the peppers, remove the seeds and bake in the oven until soft. Separate the pulp from the skin and chop with a blender.
2. Pour boiling water over tomatoes, peel. Rub the pulp through a sieve and mix with the pepper mass.
3. Add salt, sugar, butter, finely chopped onion.
4. Boil on a quiet fire.
5. Add oregano, chopped garlic in a blender, pour in the vinegar. After 5 minutes the sauce is ready.

Of all the existing tomato sauces, this one 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 seasoning for legumes, feel free to choose a tomato sauce that is closed for the winter according to the recipe below. Just remember that such hot seasonings have contraindications. In particular, it is highly undesirable to offer them to children.

Unusual tomato sauce recipe

What do 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:

1. Wash, peel the vegetables and scroll them, alternating, through a meat grinder.
2. Finely chop the parsley.
3. Put vegetable puree cook on a quiet fire. When it boils, add parsley and cook for 20 minutes.
4. Enter sugar, salt, oil. Continue to simmer the sauce for another 15 minutes.
5. Add vinegar, stir. After 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:

1. Prepare the vegetables, individually scroll them through a meat grinder.
2. Bring tomato puree to a boil, add horseradish.
3. After 20 minutes, add garlic and salt. After a few minutes, spread the sauce into jars and seal them tightly.

You may have come across such a sauce called horseradish. It gets very sharp. Good for cold.

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.;
• red ground pepper - to taste;
• 9% vinegar - 100 ml.

How to cook:

1. Peel the tomatoes and puree. The softer its texture, the better.
2. Pour the plums with a little water and boil until the skin begins to peel off. Cool, remove the seeds and rub the plum pulp through a sieve, combining with tomato puree.
3. Finely chop the onion and mix it with the plum-tomato mass.
4. Boil the puree until its volume is reduced by a third.
5. Add salt, sugar, pepper, after five minutes add vinegar.
6. Boil the same amount and arrange in jars.

The taste of this sauce resembles 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 - a jar of 1 l;
• fresh or frozen cranberries - 0.4-0.5 kg;
• dried grapes - 50 g;
• sugar - 0.2 kg;
• onion - 75 g;
• apple (6%) vinegar -00 ml;
• water - 100 ml;
• salt, seasonings - to taste.

How to cook:

1. Rub the tomatoes through a sieve, mix with tomato juice from a jar.
2. Pour cranberries with water, boil for 10 minutes, also wipe through a sieve.
3. Mix tomato and cranberry juices, add raisins, salt, sugar, pepper and other spices, as well as an onion cut into small pieces.
4. Boil the sauce until it thickens.
5. Mix with vinegar. Hold on fire for 2 minutes and close for the winter.

By and large, this sauce does not have 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, choosing the taste for a particular dish, or it can be used as a dressing for soups and second courses. Homemade sauce can be stored all winter without creating any special conditions for this. At the same time, it does not contain artificial preservatives, as well as dyes and thickeners. This is a completely natural product.

Enjoying great popularity in all countries of the world: not a single hamburger or barbecue is complete without this aromatic additive.

Unfortunately, store-bought ketchup has a negative effect on your health and figure, and it’s definitely not worth giving it to children.

"What should I do, because my child loves ketchup so much?" - you ask. The answer is simple - make your own tomato sauce. Indeed, in the product that you personally made, there will definitely not be any harmful additives, dyes and preservatives.

I hope you're excited about making your own homemade tomato sauce, it's quite a long process but the end result is worth it. onions and this slow cooking makes it less acidic and doesn't require any added sugar. Even sometimes we put in carrots which bring a sweet addition.

With many antioxidant properties and a load of vitamin A and C, among many other components, tomato is the king of the garden. A good homemade fried tomato sauce will always serve as the base for a number of meals, it's a joker that will make life easier, tomatoes in the fridge or even frozen, improvise a last minute meal even more simple.

You can make such an addition to the main dish not only for once, but also prepare tomato sauce for the winter.

What products will be needed

Before we present you with recipes for tomato sauces, let's talk about what products and jars to choose for twists.

• The main ingredient in this recipe is tomatoes. It is advisable to choose large fleshy fruits, but if there are none, then any others will do. The main advantage of the seasoning is that you can use not only whole and even tomatoes, but you can buy beaten, cracked or irregularly shaped tomatoes for a lower price (you still turn them into puree). It is only important that they are fresh.
• If you are making a tomato dressing for borscht, then it is not necessary to remove the seeds from the tomatoes, but in other cases, make sure that the seeds do not come across in the sauce.
• Spices in all the recipes below are an optional ingredient. Add them to your liking: love spicy - more pepper, fragrant - more herbs, etc.
• If you are closing homemade tomato sauce for the winter, sterilize the jars well and boil the lids. It is also possible to put the product in glass bottles with a screw cap, however, in this case, store them in a cool place.

The quality of the ingredients is decisive for obtaining a sauce of intense flavor. The truth is that we must recognize that tomatoes reach their maximum flavor and best quality summer, but there are tricks to enjoy it all year long.

We chop the onion, pepper and garlic, they should not be very small pieces. We put a pot of butter on half the heat and as soon as we add them hot and we start shaking, stirring from time to time so that it is fried all over. For now, we will chop the tomato, just like above, in relatively large chunks and reserve it in a bowl.

Sauce "Classic"

This tomato sauce is neutral, although very tasty. A lot of people like him.

Ingredients:

• Tomatoes - 1 kg.
• Large onion - 2 pcs.
• Sugar - 150 g.
• Salt - 1 tbsp. l.
• Odorless vegetable oil - 50 ml.

Cooking method

If you took a tomato “non-standard”, then we cut out all the spoiled and rotten places (note that you need to take “substandard” 1.5 times more than whole tomatoes without defects).

Homemade tomato sauce for the winter - ingredients

Now, with medium heat level, let the tomato release all the liquid without removing. After about 20 minutes, we lower the heat, add salt and sugar and let it fry, stirring occasionally with a wooden spoon so that the tomato dissolves and the water decreases.

Cover with a perforated lid to let off steam and avoid staining the kitchen. After an hour, you can set aside whenever you want, as you don't want the tomato to caramelize too. If, on the contrary, you want to leave it in the refrigerator, remember that this will not last more than three or four days since tomato enzymes are very fast.

We cut the tomatoes into large pieces. We wipe them through a sieve, discard the skins and seeds.

We cut the onion into small cubes. Fry it in a sufficient amount of oil until golden brown. We send tomato puree, salt and sugar to the fried onion. Fry the tomatoes until they boil well and excess liquid evaporates from them.

Types of Tomatoes: We have made this sauce at home by mixing two types of tomatoes very often, but with the best characteristics to get the best taste and texture, mature tomatoes and pears. Peeled Tomato I don't have hair at home because we like crushed sauce and since you have to go through the Chinese the skins are eliminated. If you like salsa with chips, we'll have to peel the tomatoes, but remember you'll have nuggets! When peeling tomatoes, we make a cut and scald them in boiling water for 5-10 minutes. The trick when the tomato has no color and not much flavor in winter is to add a jar of natural tomato crushed when roasting the natural tomato, this way our sauce gets the best color, texture and flavor. When tomatoes are in season are not needed unless you want more sauce. Tomato sauce is a few patterns.

Beat the mixture with a blender. Let it boil again. We pack hot in pre-sterilized half-liter jars and roll up. We put the jars on the floor, covered with a towel, lids down, wrap them in a blanket and leave them in this form overnight. In the morning we put the jars in a dark place.

Recipe for a delicious tomato sauce for the winter

It goes well with almost everything: in pasta, in pies, in a sandwich, in the rice oven. The canister even breaks a branch, but there is nothing like a fresh one that has been more than an hour old and it leaves the whole house smelling. The best solution for those who don't find the supermaduro vegetables he asks for is to use half the fresh tomatoes in the recipe and the rest of the peeled ones sold in jars. “I like the Italian, which is longer, which has less acidity and less water than Deborah,” says chef consultant Renata Brown.

Tomato sauce recipe for those who love spicy

This seasoning is suitable for passionate and hot natures - thrill-seekers. By the way, there is an opinion that moderately spicy food is good for the stomach and blood circulation. Serve this sauce with meat or pasta.

Ingredients:

• Tomatoes - 4 kg.
• Garlic - 2 large heads or 3 medium.
• Sugar - 6 tbsp. l.
• Salt - 0.5 tbsp. l.
• Coarse black pepper - 1 tbsp. l. with a hill.
• Allspice - 10 peas.
• Carnation - 10 inflorescences.
• Vinegar - 2 tbsp. l.
• Hot peppers - 2 pods.
• Paprika - 1 tbsp. l.

Before you start preparing the sauce, it is important to remove the skin from the tomato. Then he can go to the fire, chop roughly. The acidity contained in the seeds disappears during cooking. João Belezia, from the Paulistano buffet that bears his name, for example, likes to beat them without their skins in a blender and then take them to the bank. “It helps make the sauce thicker and tastier,” he says.

More flavor and less acidity. For the stew, Renata uses golden garlic in olive oil, celery and diced carrots. "It's good for reducing acidity." His counterpart, Belesia, uses only peeled garlic cloves to flavor the oil, but removes them before putting the tomato in the pan.

How to cook hot sauce

My tomatoes, remove all rotten and beaten places. We cut them into large pieces. Pour into a deep saucepan and bring to a boil.

After boiling, reduce the heat under the pan and simmer the future tomato sauce for half an hour.

Cut the pepper into rings and send it to the tomatoes. Simmer tomatoes with hot peppers for another 30 minutes. Add all the indicated spices and cook the sauce for another 15 minutes.

Unlike sugar, a double veiled ingredient. “What leaves the sweet sauce behind is the long cooking, over low heat,” says Renata. The ingredients should be cleaned for at least an hour and a half, and stir them well every 20 minutes so they don't stick to the bottom of the container. At this time, if necessary, you can add a little water. But only if he is too fat, says Renata. "The tomato itself is already 80% water."

Important Tips There are other little secrets that make the sauce even tastier. Chef Renata warns that it is important to accept the difficult role that the tomato is in the center. He also teaches not to add onions to the stew so as not to give more acidity to the sauce.

While the sauce is cooking, peel and pass all the garlic through the garlic press. Add it to the tomato mixture and simmer for another 10 minutes. Remove the sauce from the heat and pass it through a sieve. Return mixture to saucepan, bring to a boil. Add vinegar and simmer another 10 minutes.

Pour the sauce into pre-sterilized jars and roll them up. We put the jars with the lids down on the floor covered with a towel and cover them with a warm blanket. We leave them in this form for 12 hours. After we remove the jars in a dark cool place.

Baking should be done in a closed pan so that the sauce clears better. Salt should enter only at the end. According to him, a trick for those who want to increase income even more. Another suggestion for those who want to make the sauce more aromatic and to make it more acidic is to add a piece of whole bacon to the preparation. Fat helps in this process, says Renata.

Sauce frozen up to six months Anyone who wants to make sauce in large quantities the best way- to freeze. This way you will always have a wildcard to use in a last minute mass. Homemade sauce lasts up to six months at a time, Belesia says.

From the given amount of ingredients, you should get about three half-liter jars of ketchup. If you want to cook this homemade tomato sauce in larger quantities, then take all the products 2-3 times more.

Sweet and sour sauce

You can cook an unusual tomato sauce for the winter. The recipe for this seasoning is given below.

Tomato sauce for the winter without vinegar

The tip should fill the pot just enough to get as little air in as possible and the sauce won't crystallize. When it's time to use, it's ideal to let it thaw in the fridge and then warm up in the rinsing pan. Because it will be a little more water resistant, Banquet says.

But there is no need to rush to eat ice cream. "You can speed up the process by microwaving the frozen sauce or straight into the pot." While he walks the last step towards the fire to thicken. Do you expect things to do at the fair and serve this bakery for the whole family?

Ingredients:

• Tomatoes - 5 kg.
• Sour large apples (for example, Antonovka) - 2 pcs.
• Coarsely ground black pepper - 1 tsp.
• Cinnamon - on the tip of a knife.
• Nutmeg - 0.5 teaspoon.
• Honey - 1 tsp
• Hot red pepper - 1 tsp without a slide.
• Garlic - 1 head.
• Vinegar - 2 tbsp. l.

Cooking great condiment

Let's prepare the tomatoes - wash, clean from damaged places. Cut the tomatoes into large cubes. Remove the core from the apples with seeds and also cut them into cubes. Mix apples and tomatoes in a bowl. We put them on medium heat for 30 minutes (until the apples and tomatoes soften).

Sweet and sour tomato sauce with apples

Bring a medium saucepan with olive oil and garlic over medium heat and saute until golden brown. Add the basil leaves and simmer for about 3 minutes to let the sauce absorb the flavors of the ingredients. Use the following. Note: To stay in the refrigerator, pack the sauce while still hot in sanitized glass jars and lids; transfer to a pan with folded dishes at the bottom and cover with hot water; boil for 30 minutes. Carefully remove the pan from the pan with tongs and let it cool on a clean towel - observe if there is a vacuum formation by pressing the indicator lid. Store in a dry place up to 1 month. If you prefer, take it to the freezer and store for up to 3 months. Once opened, store in the refrigerator for up to 5 days.

• Peel and finely chop the garlic cloves.
• Wash and dry the basil leaves thoroughly.
• Add tomato sauce, mix well and season with salt and pepper to taste.

Tomato sauce bought, no way!

Grind the resulting mixture through a sieve and send back to the pan. Boil the tomato sauce for another 10 minutes. Add salt, black pepper, cinnamon, nutmeg and hot red pepper to the brew. Mix thoroughly and leave to simmer for another 5 minutes. Then add honey, vinegar and garlic and boil for another 5 minutes.

Distribute the sauce in pre-sterilized jars. Let's roll them up. We put the jars with a lid down on the floor, covered with a towel, and cover everything from above with a blanket. Let's leave them like that overnight. In the morning we will clean it in the pantry or cellar.

Ingredients for two people

Let's agree that, in addition to being poorly developed, it can even contain a mouse, as everyone knew. Today we are going to explore a recipe that will really blow your mind, be it taste, speed or convenience. The tomato does not need to completely dissolve.

So everything will be ready in less than half an hour. If you find it has dried out, you can put some of the cooking water in, so always leave a glass of that cooking water before wiping the noodles, and discard all the water unless the pot contains a replacement drain.

Barbecue sauce

The last tomato sauce, the recipe of which we will describe in this article, is everyone's favorite

This world-famous masterpiece was invented in North America and its recipe has been sold all over the world. Not a single picnic in nature can do without his participation in the USA.

Recipes for tomato sauces for the winter

Look at the menu, wish, order and eat. The formula received a new component: customer participation. Born in cold days, gravy and gravy dishes are also part of the social network. The first reason to taste them, after a fire, is the feeling of warmth on the first fork. This name, given by chef Anthony Bourdain, is used to categorize food designed to provoke sensations, both visual and palate. Images of half a bitter chocolate ball stuffed with kindling are mixed with a syrup of the same ingredient.

Barbecue tomato sauce is popular not only because of its unusual and bright taste, but also because of its versatility: it can be used as an addition to the main course and as a marinade for meat, poultry, fish or even vegetables.

Here is the classic recipe for this sauce, but you can change it according to your own taste and the products you have.

For him, this is just as important as this coenographic aspect - the sociological one. By pouring the syrup on the combination, the client feels an integral part of this moment. Cooking is a culture and the professional pursuit has always attracted the public. Today, the chef takes on a symbolic role. When you feel part of this process, even a small part of it, you get enthusiastic, he says.

Faced with a burger explosion in the capital, Gustavo Bomtempo and Sergio Lucio Oliveira decided to join the fad. But they did not stop at the basic bread, meat and cheese. Brioche bread topped with 180g of Angus beef, artisan mayonnaise and English cheddar. They come to the table with two containers.

Ingredients:

• Puree from fresh tomatoes- 1 kg.
• Tomato paste - 200 g.
• Large onion - 2 pcs.
• Odorless vegetable oil - 0.3 cups.
• Honey - 2 tbsp. l.
• Grain mustard - 2 tbsp. l.
• Granulated garlic - 2 tbsp. l.
• Ground chili pepper - 1 tsp with a hill.
• Worcestershire sauce - 30 ml.
• Apple cider vinegar - 100 g.
• Allspice and salt - to taste.

Homemade tomato sauce with carrots and garlic for the winter

One with syrup from the same cheese and another with crispy bacon. Traveling to the United States, we saw that some houses were investing in the appeal of these sauces and heavily seasoned sandwiches. We brought this idea with cheddar sauce, onions, garlic, herbs and some spices, says Sergio Lucio Oliveira.

Income is available every day. The good news is that from Tuesday to Friday from 6 all burgers will have a 20% discount. One recipe is served in the house. The plate comes in several sizes. Yogurt and mustard sauce enhances the feeling of freshness. "It's a strong aromatic sauce and a long preparation," the manager explains. The point of flesh is chosen on the table and written informally on the table. The composition is simple but a success.

Cooking process

Boil the tomato puree (without pits and skins) to evaporate all excess moisture. Cut the onions into small cubes and fry them in vegetable oil in a deep saucepan until transparent. Crush in the mortar. Send mustard, black pepper, sugar and chili to the onion. Stir the mixture thoroughly.

Add honey and tomato paste to the pan. Stir again thoroughly and simmer for 5 minutes. Add the evaporated tomato puree to the mixture and simmer for 15-20 minutes over low heat.

Add vinegar and salt. Blend the mixture with a blender. Boil the sauce for another 20 minutes. Pour the finished product into sterilized jars and close them. Leave to cool on the floor under a blanket, lid upside down. After a day, put the jars in the cellar (if it is a cold season) or in the refrigerator.

Another versatile vegetable preparation - delicious sauce from tomatoes for the winter. It has onions and carrots, spices, bay leaves and allspice. By taste and consistency, tomato sauce for the winter is obtained as a ready-made gravy. It can be used as a tomato sauce for spaghetti and pasta, vegetable dressing for soups and borscht, sauce for meat, cutlets, meatballs. The recipe is quick, uncomplicated, practical, in winter this tomato sauce will come in handy.

Harvesting tomato sauce for the winter - useful tips:

✎ Choose the ripest tomatoes for making tomato sauce. They should be soft, fleshy so that the sauce does not have to be boiled for a long time.

✎ onions and carrots do not need to be fried, it is enough to soften the vegetables, sauté in oil. If overcooked, the sauce may develop a bitter aftertaste during storage.

✎ after adding onions and carrots to the tomato sauce, stir the vegetables, do not allow them to burn.

✎ The amounts of salt and sugar in the recipe are approximate. It is best to taste the sauce at the end of cooking and adjust to your desired taste by adding what you see fit.

✎ You can make homemade tomato sauce spicy for the winter. In this case, five minutes before the end of cooking, add chili powder or finely chopped fresh chili pods to it.

Recipe for homemade tomato sauce with step by step photos

• Fresh ripe tomatoes - 2 kg;
• onion - 500 g;
• carrots - 1 kg;
• black peppercorns, allspice - 0.5 tsp each;
• lavrushka - 3-4 pcs;
• table vinegar 9% - 3 tbsp. l;
• salt - 2 tbsp. l;
• sugar - 5 tbsp. l (salt and sugar to taste);
• refined sunflower oil - 0.5 cups.

How to make tomato sauce from tomatoes for the winter - step by step instructions:

We cut the tomatoes with a cross from the side opposite from the stalk.

Pour boiling water into the pan, lower the tomatoes for 3-4 minutes. From hot water Transfer the tomatoes to a bowl of cold water. When cool, remove the skin, cut out the remains of the stalk.

With a blender or in a meat grinder, grind the tomatoes into a homogeneous mass (along with the seeds). Bring to a boil over low heat. Boil for 10 minutes until the risen foam goes away.

At this time, three carrots on a coarse grater and cut the onion into thin semi-rings or cubes.

Pour vegetable oil into a deep frying pan or cauldron. Add onion, simmer for 2-3 minutes. We fall asleep carrots. Stew the vegetables for 10 minutes under the lid, periodically opening and stirring the vegetables until the carrots become soft.

Pour onions with carrots into a boiling tomato. Add salt, sugar, peppercorns and allspice, parsley. If you need a thick sauce, then cook over medium heat for 10 minutes, evaporating the liquid. If medium density, then cook for five minutes under the lid, then remove it and another five minutes without a lid. At the end of cooking, add vinegar. We taste the finished sauce, adjust the salt / sugar / vinegar / pepper.

We sterilize the jars in any convenient way, fill them with boiling tomato sauce. We twist the screw caps, turn upside down. Cover with a jacket (blanket, blanket, thick towel) for additional sterilization of the sauce.

As you can see, preparing a delicious tomato sauce for the winter is no more difficult than a regular fry for soups and borscht. In winter, it can be added to different dishes, and use for its intended purpose - as a sauce for spaghetti, rice, buckwheat, stew meatballs and cutlets in it.

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

The ability to cook tomato sauce is a matter of honor for a good housewife. Every family that loves tomatoes has its own secrets that make the taste of homemade tomato preparations unique.

Recipes for tomato sauce can be found in almost every national cuisine peace. This popular "seasoning" is also used for pickling. various products, and for serving ready-made meals.

Such popular dishes as borscht, meatballs, vegetable stew, pizza with tomatoes and basil, stuffed pepper Without tomato sauce, they will lose their zest.

Homemade tomato preparations have many advantages. First, they are suitable for any dish. Second, by adding variety of vegetables, spices and herbs, by adjusting the amount of salt and sugar, you can achieve an extraordinary variety of tastes.

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

In our selection - recipes for the most delicious tomato sauces for the winter.

7 recipes for tomato sauce for the winter

Recipe 1. Classic tomato sauce

Ingredients for 2 liter jars: 3 kg tomatoes, 140 g sugar, 25 g sea ​​salt, 80 g 6% vinegar, 1 garlic clove, 20 clove florets, 25 black peppercorns, red pepper.

1. Peel the tomatoes, chop finely, put in a saucepan and cook over medium heat until the tomatoes are reduced by one third. In this case, do not cover the dishes with a lid.
2. Next, add sugar, and when it dissolves, salt the tomatoes and keep the pan on fire for a little more. After that, lay the spices in the tomato mass and cook for no more than 10 minutes.
3. When the sauce has cooled, rub it through a fine sieve - this way you will weed out large spices.
4. Then put the tomato paste back into the saucepan, bring to a boil, arrange in sterilized jars and roll up.

Recipe 2. Tomato sauce with apples

Ingredients for 10 half-liter jars: 10 kg of tomatoes, 4 large sweet apples, 1 teaspoon of ground black pepper, 0.5 teaspoon of ground cinnamon, 1 teaspoon of powder nutmeg, 1 teaspoon of honey, 0.5 teaspoon of ground red pepper, 5 large cloves of garlic, 2 tablespoons of 9% vinegar.

1. Transfer the tomatoes, peeled and cut into small slices, into a saucepan and simmer over low heat until they become soft, and then wipe the workpiece through a sieve.
2. Cut apples as small as possible, stew and grind, and then combine with tomatoes and simmer for 10 minutes.
3. Add honey, spices to the tomato puree and cook for 10 minutes. Send vinegar and garlic to the pan last, then hold it on fire for another 5 minutes.
4. Pour the hot tomato sauce into dry, sterilized jars and roll up immediately. This sweet and sour tomato treat goes great with vegetable dishes, potato casseroles and cabbage cutlets.

Recipe 3. Kuban tomato sauce for the winter

Ingredients for 4 half-liter jars: 3 kg of tomatoes, 8 cloves of garlic, 3 onions, 8-10 cloves, 14 allspice peas, 0.5 teaspoon ground cinnamon, 10 black peppercorns, 2 tablespoons 6% apple cider vinegar, salt and sugar to taste (about 3 teaspoons salt and 3 tablespoons sugar).

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

Recipe 4. Mexican Salsa Tomato Sauce

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

1. Wash the chili pepper, cut it in half lengthwise, remove the stalk and all the seeds. If you want to make a not very spicy seasoning, bake the fruits in the oven for 10 minutes and peel them - this is where all the spice is.
2. Finely chop the chili pepper. Finely chop the onion. Peel the bell pepper from the stalk and seeds and cut without removing the peel.
3. Free the tomatoes from the skin, and also cut off the hard place where the tomatoes are attached to the branches. Cut into cubes to 2-3 cm, add garlic, vinegar, salt and seasonings to the tomatoes, mix, immerse in a large saucepan and keep over medium heat, stirring constantly until they boil.
4. Then reduce the heat and simmer over low heat, stirring occasionally, for about 20 minutes. Arrange the finished salsa in sterilized jars and close with screw caps boiled for 5 minutes.
5. Turn the jars over and let them cool. It is not necessary to cover with a blanket. 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 inflorescences cloves, 10 peas of allspice.

1. Blanch the peeled tomatoes, cut in half and put in a large deep cauldron.
2. Finely chop the onion and garlic, put in a bowl with tomatoes, add spices (their amount can be adjusted to taste) and half the sugar.
3. On a low heat, simmer the future sauce until it is reduced by half.
4. Then pour salt and the second half of sugar into the cauldron. Boil until the loose mixtures are completely dissolved. Remove the bowl from the heat and pour in the vinegar.
5. Pour the prepared tomato sauce into jars, cover with lids and sterilize for 15 minutes.
6. After the specified time, roll up the jars, turn them over, wrap them in a warm thing and leave to cool completely.

Recipe 6. Tomato sauce with carrots for the winter

Ingredients for 6 half-liter jars: 3 kg of tomatoes, 1.5 cups of vegetable oil, 0.5 kg of carrots, 2-3 cloves of garlic, 1 kg of sweet pepper, 1 bunch of parsley, 2 tablespoons of salt, 1 cup of sugar, 2 tablespoons of vinegar.

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

Recipe 7. Spicy tomato sauce with horseradish

Ingredients for 10 half-liter jars: 10 kg of tomatoes, 1 kg of horseradish, 800 g of garlic, salt to taste.

1. Peel horseradish and garlic. Remove the skin from the tomato.
2. Grind all vegetables separately in a meat grinder.
3. Boil the tomatoes for 20 minutes, add horseradish and simmer for another 10 minutes. Add garlic at the very end.
4. Salt the sauce to taste, let it boil and pour into sterilized jars. Tomato sauce with horseradish is not only tasty, but also healthy: in winter it will serve as a good prevention of colds.

Recipe 8. Tomato sauce with basil for the winter

Ingredients for 2 half-liter jars: 1 kg of tomatoes, half a clove of garlic, 1 bunch of green basil, 100 ml of refined vegetable oil, 2 tablespoons of sugar, 2-3 teaspoons of salt, parsley if desired.

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

1. Tomato sauce is suitable for any variety of tomatoes. The main thing is to select ripe, juicy, without traces of spoilage and rotting fruits.

2. To make it easier to remove the skin, you need to make cross-shaped cuts at the base of the tomatoes, pour over them with boiling water and immediately dip them into ice water.

3. Tomato sauce is best prepared in stainless steel or enamel saucepan. When cooking tomatoes, be sure to constantly remove the foam with a slotted spoon.

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

5. Vinegar is added at the very end of cooking, 1-2 minutes before the end of cooking.

6. To remove seeds from tomato puree, you need to wipe it through a fine strainer.

7. It is better to take small jars for blanks, with a volume of 0.3-0.5 liters.

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

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

Homemade tomato sauce- very useful blank. It matches with almost everything. If you stock up on such a sauce in the fall, in winter it will be so nice to open a jar of sunny delicacies, fresh and appetizing, reminiscent of a colorful, warm summer.

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