Probably, many will agree that we cook pasta, almost more often than all other dishes. Boil pasta - quickly, you can serve meat, stew, sausages with them. Pasta with any gravy, goulash, steak will be good. In a word, pasta is one of the simplest and most popular side dishes.
Well, the most popular addition for many is ketchup. However, finding a truly delicious, and most importantly, harmless commercial sauce is not at all easy. Fortunately, making homemade tomato pasta dressing is not difficult.
This does not require any special ingredients. During the summer, they are all at your fingertips. It happens that you buy a kilogram or two of tomatoes, while you bring them home, it turns out that one or two are wrinkled. And the next day there are more such rumpled, but not spoiled tomatoes. In order to make juice or paste out of them, this amount is not enough, but it is quite possible to make a dressing for pasta.
Now autumn is coming to an end. I managed to buy brownish tomatoes, and bell pepper- green. Much tastier dressing it will turn out from bright red ripe tomatoes and red Bulgarian pepper of fleshy grades. Well, now we will be content with what we have, it is also very tasty, although less spectacular.
So, we are preparing a dressing for tomato pasta for the winter and not only ...
Finely chop the onion, saute it in vegetable oil.
While the onion is frying, prepare the other ingredients. We grate the tomatoes or chop them in another way - with a blender, combine, or let the tomatoes pass through a juicer. The skin will not be used.
Add salt and sugar: sugar - one tablespoon, and salt - one teaspoon. Later we will adjust to your taste. We immediately put the mass on fire for boiling.
Let's prepare the bell pepper: just remove the seeds.
You can chop the pepper coarsely, we still need to grind it with a blender.
And during this time, the onion is already fried.
Now we need to chop the bell pepper and browned onion. This can be done with a blender, food processor or meat grinder. Choose the option that is convenient for you. If there are a lot of products, then it is obvious that in this case a meat grinder or a combine is more suitable for us. I have a small amount of work, so we can do with a blender. Grind the vegetables into a homogeneous mass.
Put the grated onion and pepper to the tomatoes, mix. Cook for half an hour from the start of boiling. 10 minutes before the end of cooking, add garlic, passed through a press, and any seasonings that you like.
The finished mass is immediately laid out in sterilized jars.
Roll up and turn over. Tomato pasta dressing for the winter is ready.
Use as a sauce for pasta when needed. This dressing will be good for meat and, for example, buckwheat.
Every hostess knows that a delicious sauce can save even the most unsuccessful dish. The sauce can be used with meat and pasta, with fish and potatoes. A wonderful alternative to store-bought ketchup is tomato and garlic seasoning. Of course, you will notice the difference in taste, but after trying homemade seasoning, you are unlikely to return to the store.
Useful properties of tomato
Tomatoes are an excellent component for the preparation of all kinds of sauces and various seasonings. Whatever tomato sauce you make, it will always be different. wonderful taste. In addition, tomatoes contain lycopene.
Thanks to the regular use of tomatoes in food, it is possible to prevent diseases of the gastrointestinal tract and even the formation of cancer cells. And also in the composition of tomatoes, scientists found phytoncides that have anti-inflammatory and antibacterial properties. And the presence of garlic in the sauce only enhances these properties.
Most women prepare sauces on a case-by-case basis, because sometimes this is a rather time-consuming process, but thrifty housewives prepare sauces and seasonings for the future. How wonderful it is when in winter you always have a sauce or your favorite seasoning on hand.
It can be used for almost any dish, be it meat or pasta, potatoes, buckwheat, rice, whatever! The most amazing thing is that the sauce can be made both spicy and sour and sweet and spicy. If you add your favorite herbs and spices to such a sauce, then you will get unique recipe your sauce.
Recipe for spicy seasoning from tomato and garlic for the winter
Among the people such seasoning, called "Spark" or "Cobra"", and a variation with horseradish is called" Horseradish.
Tomatoes for seasoning must be selected ripe not overripe. Thoroughly wash the tomatoes, all scuffs, "bruises", cut and remove the stalk. Tomatoes cut into two parts, cut down, grate them on a coarse grater over a plate.
Garlic peel, wash, pass through a press. In a heavy-bottomed pan (perfect Cast-iron pan), heat 50 grams of vegetable oil and fry the garlic lightly(1-2 minutes). Add garlic with oil to the tomato mass.
Salt the tomato mass, add pepper, sugar, if desired, and other seasonings. Put a saucepan (preferably with a thick bottom) on a slow fire, boil, stirring frequently.
Boil the tomato mass to the density you need. If you are preparing this seasoning not for long-term storage, then it will be enough to boil the mixture within 5-8 minutes, pour into prepared jars / bottles, roll up the lids, leave to cool completely at room temperature, put in the refrigerator for storage.
For long-term storage (for the winter), boil the mass to the density you need (about an hour), keep in mind that the cooled mixture will be slightly thicker than hot. Pour into sterilized jars / bottles, close the lids and cool at room temperature upside down. Keep the sauce in a cool dark place. The sauce will keep well until spring.
This seasoning sauce is good to use on pizza - the sauce will add spice to pizza. If you add to minced meat, you get an excellent variation of the Navy Pasta recipe. In pies with a “dry” filling, seasoning with garlic will be a great addition.
Recipe for seasoning sauce from tomato with garlic and pepper for the winter
Required Ingredients:
Tomatoes must be selected ripe, but not overripe. Thoroughly wash the tomatoes, all scuffs, “bruises”, cut off, remove the stalk. Tomato cut into 2 parts, cut down grate a tomato on a coarse grater over a plate.
Thus, in your hand you will have only a skin that can be thrown away. To speed up the process, you can twist the tomatoes through a meat grinder, the taste of the sauce will not change from this. Wash the pepper thoroughly, remove the stalk, remove the seeds, cut into strips about 0.5 cm (to speed up the process, you can pass through a meat grinder).
Add peppers to tomato mixture. Add salt, sugar, peppercorns and cloves. Peel the garlic, wash, pass through a press, mix with black ground pepper and add to tomato paste.
Thoroughly stir the resulting mixture. Pour the sauce into pre-sterilized jars, roll up the lids. This tomato sauce is stored in a cool dark place, open jars are stored in the refrigerator.
Recipe for seasoning from tomatoes with apples
Required ingredients for cooking:
Peel the garlic, wash, pass through the press. Wash the pepper, remove the stalk, remove the seeds. Wash tomatoes, apples and carrots, remove bruises, peel carrots. Tomatoes, carrots, peppers, apples scroll through the meat grinder.
Add greens, garlic, salt, sugar, seasonings to the resulting mass and pass the mass through a meat grinder again. The resulting mixture split into banks(previously sterilized), cover but do not close.
Sterilize jars 0.5 liters - 30 minutes, 1 liter - 45 minutes. “Seasoning from tomatoes and apples for the winter”, get out of the water, roll up the lids, cool at room temperature and store in a dark, cold place. In winter, store an open jar in the refrigerator.
Any of the proposed seasonings will great addition to the main course. In winter, all that remains is to get this “magic wand” from the cellar or from the refrigerator and you can diversify even the most boring dish.
Hello! Today I want to talk about how to prepare a tomato dressing for the winter for pasta. Surely every housewife prepares dishes from pasta. BUT tomato sauce from vegetables will serve as an excellent gravy for spaghetti, vermicelli or horns.
To prepare the dressing, in addition to tomatoes, you will also need Bell pepper, onion and garlic. The onion should be finely chopped and then fried in vegetable oil. To grind the products, you need a blender so that the mass turns out to be a homogeneous consistency.
This pasta dressing keeps well in sterilized glass jars. It is recommended to roll in small containers so that the sauce does not stand open in the refrigerator for a long time. The workpiece must be served with hot pasta, cereals or potato dishes.
Tomato dressing has a uniform consistency, so in the absence of tomato paste, you can use this sauce for cooking other dishes.
Ingredients for making tomato dressing
- Tomatoes - 1 kg.
- Sweet pepper - 2 pcs.
- Garlic - 3 tooth.
- Sunflower oil - 30 ml.
- Salt - 0.5 tbsp.
- Sugar - 2 tbsp.
- Onion - 100 g.
- The black ground pepper- ½ tsp
How to make winter tomato dressing for pasta
For dressing, you can take damaged or cracked tomatoes. Rinse vegetables thoroughly with water. Crumble into slices, removing the stem.
Grind tomatoes in a blender until smooth. 
Place a colander with small cells over the pan. Pour in the tomato paste, strain. As a result, skins and seeds will remain in the sieve. 
Pour sugar and salt into a homogeneous tomato mass, mix. Bring to a boil, cook over low heat for about 20 minutes. 
Rinse sweet pepper with water, cut out the seeds. Chop the pulp into small pieces. 
IN sunflower oil fry finely chopped onion. The vegetable should turn golden in color, due to this it turns out fragrant. Pour the pepper and onion into a blender, grind until smooth. 
Pour the puree from the onion and pepper into the pan, mix. Boil for approximately 30 minutes. And 10 minutes before readiness, pour chopped garlic cloves. 
Sprinkle ground black pepper or other spices to taste. Boil for 5 minutes, and prepare glass jars. 
Carefully pour the dressing into disinfected jars. 
Roll up the jar with an iron lid. Cover with a towel, leave to cool. 
It turns out a tender and fragrant dressing for tomato pasta for the winter. You can eat with potatoes and vermicelli. Bon Appetit! 
Dear my readers. My KIDS LOVE pasta. If they DID NOT LIKE what I cook, they would ONLY eat Pasta. I decided to USE it so that CHILDREN Receive EVERYTHING Useful material for COMPLETE Growth. EXACTLY from PASTA and Everything turned out and Kids GET everything NECESSARY from Pasta with these DELICIOUS Blanks.
1. Salad "Leapfrog"
Products: Lay in layers in a cauldron or large saucepan.
Pour 2 cups of vegetable oil into the bottom.
1kg onion, cut into rings.
1kg tomato, whole, cut off the "butt".
1kg sweet pepper, seeds removed, whole
1kg eggplant, remove the tails, whole, it is better to take smaller ones.
· 1kg of carrots, grated on a coarse grater.
Sprinkle 2 tablespoons of salt and 2 tablespoons of sugar on top of this beauty, add 4-5 cloves of garlic, who likes spicy, you can add 1 bitter pepper, add 1 tablespoon vinegar essence, close the lid and put on fire, after 10 minutes reduce the fire and simmer on low heat for 1 hour 30 minutes. Arrange hot in sterile jars and roll up. Turn upside down, after cooling, put in the cellar or where you store canned food. Very tasty and beautiful salad, I advise you to cook.
Lay out so that all layers fall into each jar.
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2. Lecho
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2 liters of twisted tomatoes through a meat grinder, add 1 tbsp. a spoonful of vegetable oil, 1 tablespoon of vinegar, 3 tbsp. spoons of salt and 2 tablespoons of sugar.
Put on fire, boil, reduce heat and let it languish for 20 minutes.
Then add grated carrots, about 0.5 kg, cook for 10 minutes.
Pepper free from seeds, cut into 4 parts and pour into the vegetable mass. I put enough pepper so that it is not liquid and cook for another 30 minutes. Arrange hot in sterile jars and roll up.
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3. Eggplant in tomato.
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2 liters of twisted tomatoes, 3 tablespoons of sugar, 1 tablespoon of salt,
1 tablespoon of vinegar, 1 hot pepper, 5 cloves of garlic, add 1/3 cup of vegetable oil, put it all on fire.
Add fried, thick mugs of eggplant to the mass and simmer for 1 hour over low heat. I take the number of eggplants by eye, how much will fit into the mass. Arrange hot in sterile jars and roll up.
(You can not fry the eggplant)
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4. Salad "Autumn"
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Chop white cabbage, cut sweet pepper into strips, cut tomatoes into slices, slice cucumbers, finely chop parsley and dill, mix everything, add salt to taste and add vinegar essence 1 tbsp. I take vegetables in equal amounts. Let stand 30 minutes. Arrange in sterile jars and place in hot oven. 1 liter jars pasteurize 20 minutes. In hot, pour 2 tablespoons of boiling vegetable oil into each jar and roll up.
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5. Cucumber Appetizer
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1kg cucumbers cut into circles and fried in vegetable oil,
Fry 1 kg of grated marco, cut 1 kg of sweet pepper into strips and also fry in vegetable oil, combine everything together, add 1 kg of fresh tomatoes, cut into slices, mix, add 2 tablespoons of salt and 2 tablespoons of sugar, 1 tablespoon of vinegar essences, add a little garlic and hot pepper (who likes it spicier). Simmer for 1 hour, spread hot and roll up.
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6. Squash caviar(Like in the store, but tastier)
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3 kg of zucchini, 8 cloves of garlic, 1 cup of mayonnaise, 1 cup of tomato paste, 100 g of sugar, 1/3 -1/2 cup of vegetable oil, 2 tablespoons of vinegar, ground red pepper, 1 tbsp. a spoonful of salt.
Pass the zucchini and garlic through a meat grinder. Pour into the saucepan 2 tbsp. tablespoons of vegetable oil, heat up. Put the zucchini mass, add mayonnaise, tomato paste, salt, sugar, pepper vegetable oil. Mix everything and cook over low heat for 2 hours, stirring occasionally. At the end of cooking, pour in vinegar, mix. Arrange hot in jars and roll up.
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7. Salted watermelons in jars!
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Peel the watermelon, cut into pieces and put in sterile jars, put dill, garlic, a little hot pepper in the jar.
Pour hot brine: per liter of water 2 tablespoons of salt, 1 tbsp. a spoonful of sugar.
Put in a hot oven and let it boil for 10-15 minutes. Before rolling into each jar (I have 3 liters) 1 tablespoon of vinegar. Roll up!
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8. "Spark" or "Cobra" boiled.
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5kg tomato,
300 gr. garlic.
0.5 kg. sweet pepper 2-3 pods of hot pepper.
Salt and sugar to taste.
Twist everything in a meat grinder and cook on low heat for 1 hour 30 minutes. Roll up.
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9. Eggplant caviar
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Eggplant 1 kg cut into cubes and fry,
Sweet pepper 1 kg cut into strips and fry in vegetable oil.
Onion 1kg cut into half rings and fry.
Carrots 1 kg cut into circles and fry.
Put everything in a cauldron or a large saucepan, mix and add fresh tomatoes 1 kg, cut into slices, add 2 tablespoons of salt and 2 tablespoons of sugar, 1 tablespoon of vinegar, add 5 cloves of garlic and simmer over low heat for 1.5 hours.
Spread hot and roll up!!!
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10. Zucchini stew
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Prepared in the same way as eggplant caviar, just replace the eggplants with zucchini!
I wish you delicious salads!!
Preparations for the winter - we use the gifts of summer at 100 percent!
1. Salad "Leapfrog"
Products: Lay in layers in a cauldron or large saucepan.
Pour 2 cups of vegetable oil into the bottom.
1kg onion, cut into rings.
1kg tomato, whole, cut off the "butt".
1kg sweet pepper, seeds removed, whole
1kg eggplant, remove the tails, whole, it is better to take smaller ones.
· 1kg of carrots, grated on a coarse grater.
Sprinkle 2 tablespoons of salt and 2 tablespoons of sugar on top of this beauty, put 4-5 cloves of garlic, who likes spicy, you can add 1 bitter pepper, add 1 tablespoon of vinegar essence, close the lid and put on fire, after a minute 10 Reduce the fire and simmer on low heat for 1 hour 30 minutes. Arrange hot in sterile jars and roll up. Turn upside down, after cooling, put in the cellar or where you store canned food. Very tasty and beautiful salad, I advise you to cook.
Lay out so that all layers fall into each jar.
_____________________________________________________
2. Lecho
_____________________________________________________
2 liters of twisted tomatoes through a meat grinder, add 1 tbsp. a spoonful of vegetable oil, 1 tablespoon of vinegar, 3 tbsp. spoons of salt and 2 tablespoons of sugar.
Put on fire, boil, reduce heat and let it languish for 20 minutes.
Then add grated carrots, about 0.5 kg, cook for 10 minutes.
Pepper free from seeds, cut into 4 parts and pour into the vegetable mass. I put enough pepper so that it is not liquid and cook for another 30 minutes. Arrange hot in sterile jars and roll up.
_____________________________________________________
3. Eggplant in tomato.
_____________________________________________________
2 liters of twisted tomatoes, 3 tablespoons of sugar, 1 tablespoon of salt,
1 tablespoon of vinegar, 1 hot pepper, 5 cloves of garlic, add 1/3 cup of vegetable oil, put it all on fire.
Add fried, thick mugs of eggplant to the mass and simmer for 1 hour over low heat. I take the number of eggplants by eye, how much will fit into the mass. Arrange hot in sterile jars and roll up.
(You can not fry the eggplant)
_____________________________________________________
4. Salad "Autumn"
_____________________________________________________
Chop white cabbage, cut sweet pepper into strips, cut tomatoes into slices, slice cucumbers, finely chop parsley and dill, mix everything, add salt to taste and add vinegar essence 1 tbsp. I take vegetables in equal amounts. Let stand 30 minutes. Arrange in sterile jars and put in a hot oven. Pasteurize 1 liter jars for 20 minutes. In hot, pour 2 tablespoons of boiling vegetable oil into each jar and roll up.
_____________________________________________________
5. Cucumber Appetizer
_____________________________________________________
1kg cucumbers cut into circles and fried in vegetable oil,
Fry 1 kg of grated marco, cut 1 kg of sweet pepper into strips and also fry in vegetable oil, combine everything together, add 1 kg of fresh tomatoes, cut into slices, mix, add 2 tablespoons of salt and 2 tablespoons of sugar, 1 tablespoon of vinegar essences, add a little garlic and hot pepper (who likes it spicier). Simmer for 1 hour, spread hot and roll up.
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6. Zucchini caviar (Like in the store, but tastier)
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3 kg of zucchini, 8 cloves of garlic, 1 cup of mayonnaise, 1 cup of tomato paste, 100 g of sugar, 1/3 -1/2 cup of vegetable oil, 2 tablespoons of vinegar, ground red pepper, 1 tbsp. a spoonful of salt.
Pass the zucchini and garlic through a meat grinder. Pour into the saucepan 2 tbsp. tablespoons of vegetable oil, heat up. Put the zucchini mass, add mayonnaise, tomato paste, salt, sugar, pepper, vegetable oil. Mix everything and cook over low heat for 2 hours, stirring occasionally. At the end of cooking, pour in vinegar, mix. Arrange hot in jars and roll up.
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7. Salted watermelons in jars!
_____________________________________________________
Peel the watermelon, cut into pieces and put in sterile jars, put dill, garlic, a little hot pepper in the jar.
Pour hot brine: per liter of water 2 tablespoons of salt, 1 tbsp. a spoonful of sugar.
Put in a hot oven and let it boil for 10-15 minutes. Before rolling into each jar (I have 3 liters) 1 tablespoon of vinegar. Roll up!
_____________________________________________________
8. "Spark" or "Cobra" boiled.
_____________________________________________________
5kg tomato,
300 gr. garlic.
0.5 kg. sweet pepper 2-3 pods of hot pepper.
Salt and sugar to taste.
Twist everything in a meat grinder and cook on low heat for 1 hour 30 minutes. Roll up.
_____________________________________________________
9. Eggplant caviar
_____________________________________________________
Eggplant 1 kg cut into cubes and fry,
Sweet pepper 1 kg cut into strips and fry in vegetable oil.
Onion 1kg cut into half rings and fry.
Carrots 1 kg cut into circles and fry.
Put everything in a cauldron or a large saucepan, mix, add 1 kg fresh tomatoes, cut into slices, add 2 tablespoons of salt and 2 tablespoons of sugar, 1 tablespoon of vinegar, add 5 cloves of garlic and simmer over low heat for 1.5 hours.
Spread hot and roll up!!!
_____________________________________________________
10. Zucchini stew
_____________________________________________________
Prepared in the same way as eggplant caviar, just replace the eggplants with zucchini!
I wish you delicious salads!!
