Homemade tomato seasoning for the winter. Raw spicy seasoning from tomato, pepper and garlic “Spark”

Tomatoes are an ideal product for making winter seasonings and various sauces.

Many housewives like to prepare them for the future - after all, tomato dishes remain fresh and are able to retain their taste for many months.

A few tablespoons of this sauce are a great addition to meat, potatoes, spaghetti, rice.

With the help of additional ingredients, you can achieve any taste: make the seasoning spicy, sweet, spicy, similar to lecho, etc. Everything is limited only by the imagination of culinary masters.

Tomato seasoning for the winter: general principles of preparation

There are dozens of nuances in the preparation of this sauce, as well as additional components that can complement or significantly change the taste of the seasoning. Nevertheless, at the heart of all recipes is a single principle of preparation.

Ingredients:

Red ripe tomatoes. They must be fully ripe, but without signs of overripe, otherwise it may spoil the taste.

Large sweet pepper. The alternative is apples. Sauce from tomatoes alone is rarely prepared, as a rule, one more component is added.

Garlic. If the seasoning should be spicy, I add horseradish root to the garlic.

Sugar, coarsely ground salt, fragrant mixture of peppers, clove inflorescences and other dry additives to taste.

Cooking method:

1. Rinse the fruits of tomatoes thoroughly. Remove all defects, “barrels” from the peel, cut the stalks.

2. Dry. If the seasoning does not involve heat treatment, you need to wipe the tomatoes with a paper towel and make sure that there are no traces, threads, fibers, etc. on the peel. All this can prevent the product from being stored for a long time.

3. Turn tomatoes and other vegetables in a meat grinder. As an option: finely chop or rub.

4. Put all the ingredients, except garlic, into a common stewing container, mix and keep on low heat for 20 minutes, maybe 30. At the end of cooking, put garlic in the pan.

5. Put the seasoning into jars sterilized in advance, wrap the lids and leave to cool.

6. It is better to store in a cool place - a basement or a refrigerator.

Classic seasoning from tomatoes for the winter

The easiest seasoning recipe ever. Equally well suited to meat, poultry, fish.

Ingredients:

Ripe tomatoes for juicing - at least four kilograms;

Ground horseradish - half a glass;

Sweet pepper - half a kilo or a kilogram;

Two tablespoons of coarse salt;

Four tablespoons of granulated sugar;

Cooking method:

1. Turn the tomatoes in a meat grinder. In order for the output to have two liters of juice, you will have to grind at least 4 kilograms of tomatoes.

2. Grind horseradish, pepper and garlic heads separately.

3. Put the pot of tomato juice on the fire. Pour salt and sugar into it.

4. Immediately, as soon as it boils, turn off and put the garlic, pepper, horseradish. Stir.

5. Arrange in banks. You can use not only standard half-liter jars, but also screw ones, from coffee, other sauces, etc. Ready-made seasoning has excellent properties for long-term storage.

Spicy tomato seasoning for the winter

This seasoning has a rich spicy taste and goes well with most dishes. It is hot sauce among hostesses that is most popular. The hot spice has many names. Somewhere it is called "Spark". Other options are Cobra, Gorloder, Horseradish.

Ingredients:

A kilogram of very ripe red tomatoes;

Garlic cloves for about 100 g;

Pod of bitter, better than red pepper;

Coarse salt, sugar, a mixture of dry peppers, depending on desire.

Cooking method:

1. Cut the tomatoes into pieces. Put cut down on a grater (large) and rub very gently. Throw away the remaining skin at the end, it is not required. If the peel is thin, you can scroll the tomatoes in a meat grinder along with it.

2. Pour the resulting mass into a container for extinguishing. Put on fire (weak). Boil.

3. Keep on fire until the desired density. If long-term winter storage is not expected, five minutes of boiling is enough. It must be remembered that during the cooking process, the volume of the mass will greatly decrease.

4. Cut garlic, hot pepper, mix them with dry spices and salt. Add all this to the tomatoes.

5. Transfer seasoning to jars. Store where it is dark and cool.

Spicy apple seasoning from tomatoes for the winter

A large number of components give this seasoning a peculiar taste. Best eaten with beef meat.

Ingredients:

A kilogram of red tomatoes;

Onions - a little less than a kilogram;

Squash or small pumpkin;

One and a half kilograms of apples;

Two garlic cloves;

a tablespoon of mustard seeds;

Table salt and sugar - two tablespoons each;

3-4 tablespoons of ground red pepper;

Small piece of cinnamon

A glass of vinegar 8%.

Cooking method:

1. Wash the tomatoes and pour over with boiling water, and then dip into cold water. This will help take the skin off them. Cut peeled tomatoes into pieces.

2. Cut the onion and pumpkin. Pumpkin (or squash) must first be peeled. Divide the garlic into slices.

3. Sprinkle all cuts with salt and sugar and refrigerate. Let stand at least a few hours.

4. Remove the core from the apples and cut the fruit into small pieces.

5. Put the spices in a gauze bag. Dip it in a common bowl.

6. Cook vegetables with apples for several hours until the mixture thickens.

7. Fill the jars to the brim, wrap the lids, put upside down until completely cooled.

Tomato seasoning for the winter: homemade ketchup

Ketchup, which is not inferior in taste to the one we used to buy in the store, can be prepared at home. And the content of useful substances in it will be hundreds of times higher. This recipe is slightly sweet. If you add hot pepper, then the output will be ketchup for barbecue.

Ingredients:

Two kilograms of tomatoes;

A quarter kilo of apples of any variety, preferably with sourness;

Onions - a quarter of a kilogram or 200 gr.;

Cloves, table salt, cinnamon, salt, a mixture of dry peppers - to taste

Table vinegar - a tablespoon;

Cooking method:

1. Wash all vegetables and fruits. Cut the skin off the apples.

2. Squeeze juice from tomatoes.

3. Grind apples and onions in a meat grinder. Mix this puree with tomato juice and put everything together on fire.

4. As soon as it boils, add the rest of the ingredients of the recipe. Spicy lovers can still put finely ground chili peppers.

5. Cook until the mass reaches the desired density. As it boils, the volume will decrease. It takes about 2 hours to get about a liter of ketchup.

6. Prepare jars and divide the finished seasoning into them.

7. Wrap the lids, turn over, cool.

Tomato seasoning for the winter with cucumbers

This recipe allows you to “kill two birds with one stone”: cook both tomato seasoning and spicy cucumbers for cold weather.

Ingredients:

Two or three kilograms of red tomatoes;

Bulgarian fresh pepper - kilogram;

Sunflower oil (preferably unrefined);

Cucumbers are small, crispy, slightly unripe - 3-5 kilograms, depending on the desired volume;

Hot pepper or horseradish (if you want spicy seasoning);

Acetic essence, salt, granulated sugar, garlic - to taste.

Cooking method:

1. Grate the tomatoes. Add all other seasoning components there, except for cucumbers and hot peppers. You should get a more or less homogeneous mass.

2. Cook for about a quarter of an hour.

3. Cut cucumbers into circles. Put in the same pan with pepper and do not remove from heat for another five minutes.

4. Divide the finished seasoning into portions, put them in jars and wrap tightly.

Raw seasoning from tomatoes for the winter with eggplant

This type of tomato seasoning for the winter does not require cooking on fire, therefore it has a number of obvious advantages. Firstly, the dish is quickly prepared, and secondly, raw vegetables are much healthier than those that have been heat-treated. The main rule: in order for it to be stored for a long time, vegetables must be fresh and of high quality.

Ingredients:

Tomatoes (red) - about half a kilo;

Eggplant - depends on the desired volume, 3-5 kg;

A kilogram of sweet pepper;

Half a kilo of onions;

Parsley, celery or dill + garlic or horseradish - to the taste of everyone;

Cooking method very simple: wash all the components thoroughly, finely chop and mix. Stew eggplant, cool and add to the mixture. You get a tomato-eggplant seasoning that looks like adjika. At the end of cooking, pour in the vinegar and leave it alone for a few days. When the dish is infused, put it in jars and close with plastic lids or for seaming.

In the same recipe, you can use green tomatoes, but then you do not need to add eggplant.

Tomato seasoning for the winter with plums

This is a kind of adjika made from plums and tomatoes. It has an unusual taste with a slight sourness and a very attractive aroma. Ideal for meat. The addition of hot pepper makes the seasoning slightly spicy.

Ingredients:

Tomatoes for making pasta - about a kilogram;

Ripe plums - two kilograms;

A few cloves of garlic;

2 or 3 small chili peppers;

Sugar and coarse salt to taste.

Cooking methods:

1. Rinse the plums and remove the seeds from them.

2. Cut off the tails of the pepper. The more peppers, the spicier the seasoning.

3. Grate or roll the tomatoes and simmer until the juice has the consistency of a paste.

4. Pass the plum, pepper and garlic through a meat grinder.

5. Mix everything and cook for half an hour, stirring with a wooden spoon.

6. Distribute among banks, roll up.

Apple chutney: spicy tomato seasoning for the winter

The original recipe for sweet and sour tomato seasoning for the winter. Thanks to the combination of tomatoes and apples with raisins, even children like the taste of the sauce. If you do not add strongly spicy spices when harvesting, the seasoning will turn out to be especially tender. Pairs very well with cold meats.

Ingredients:

Apples (it is better to take unripe ones) - a quarter of a kilogram;

Several small tomatoes;

Half a glass of raisins;

Half an onion;

A pinch of ground ginger;

Wine vinegar, cloves, mustard and sugar to taste.

Cooking method:

1. Peel apples, cut into pieces and simmer over low heat. You can add water.

2. Remove the skin from the tomatoes.

3. Cut the raisins, chop the onion finely.

4. Put everything in a common container and put on fire. Simmer for about an hour.

5. Pour into glass jars. Can be eaten immediately or closed for the winter.

Tomato seasoning for the winter: tricks and tips

1. In order to cook the tomato mass for less time, the juice can be pre-squeezed and drained, leaving only the mass.

2. Fresh tomatoes show their valuable properties much better if vegetable oil is added to them. This does not apply to fruits that are stewed and boiled.

3. During heat treatment, the amount of lycopene - a unique substance that prevents cancer - in tomatoes increases several times. Those who eat tomatoes solely because of it should eat them boiled or stewed.

4. If the tomato is dipped in boiling water, and then immediately poured over with cold water, the skin will burst and peel off by itself.

Spicy seasoning is, for many, a necessary element of any meal. In cooking, there are many recipes for such preparations from tomatoes, peppers and garlic. Today I will talk about the preparation, which I prepare for the winter without cooking. I have it recorded under the name “Raw Light”.

Quite a gentle and warm name, isn't it? This is the whole feature of it. Unlike other “vigorous” seasonings, “Spark” has a sweet and mild taste. In this recipe, with step-by-step photos of the cooking process, I will tell you how to quickly and easily prepare a delicious spicy seasoning of tomatoes, peppers and garlic for the winter without cooking.

Ingredients based on 6 kg of fresh tomatoes:

10-12 pcs. red bell pepper;

10 heads of garlic;

8-10 pods of red hot pepper;

3 cups of sugar;

1 glass of vinegar;

salt and spices to taste (red or black ground pepper)

I end up with six liters of raw, sweet-spicy tomato seasoning.

How to make a spicy seasoning from a tomato without cooking

Wash tomatoes thoroughly.

If the fruit has cracks, dents, or other signs of being unhealthy, be sure to cut it off. Any rotten piece that gets into the workpiece can ruin all your work. Therefore, be careful.

Cut washed tomatoes in half or quarters. How many pieces to cut depends on the size of the fruit and the inlet in the meat grinder. Pass the cut tomatoes through this “wonder machine” and pour the mass into a large saucepan.

Wash the bell pepper, remove the core, cut in half, twist in a meat grinder and add to the ground tomatoes.

Wash red hot peppers. Remove the tail from each pod with a knife and pass through a meat grinder. It is this hot pepper that is the main component that gives our “Spark” a burning taste.

ATTENTION: be careful when working with hot peppers. Do not touch your face and eyes. If it suddenly happened that you nevertheless rubbed your eyes, then quickly rinse them with cold running water.

It's time to peel the garlic. Grate the finished cloves on a fine grater.

You can add more or less garlic. It all depends on how spicy seasonings you like.

Our preparation is almost ready. Add a glass of vinegar, sugar, salt and spices to the tomato mixture.

Stir the mass until the salt and sugar are completely dissolved. Don't be afraid to try. If you feel that something is missing in your taste, then you can safely add the desired ingredient. The recipe describes the basic proportions, but you can change them depending on your taste preferences.

The beauty of raw seasoning is that it doesn't need to be cooked. The workpiece is simply poured into pre-cans.

My “Spark” is a versatile seasoning that can be served in place of any other tomato sauce. Spicy lovers will appreciate this sweet burning taste. This tomato seasoning is eaten with almost any home-cooked dish. Of course, it is more suitable for main courses and meat, but it will also add spicy notes to soups.

Already read: 12124 times

The classic of preparations for the winter is the preservation or pickling of tomatoes. I suggest you look at tomato blanks in a new way. How to prepare preparations for the winter from tomatoes watch and read on.

Preparations for the winter from TOMATOES

Recipe Seasoning from tomatoes with apples "Tsitsibeli"

Ingredients:

• 6 kg tomatoes
• 3 kg bell pepper
• 1 kg of sour apples
• 1 kg carrots
• 1 kg of garlic
• 2 bunch. parsley
• 2 bunch. dill greens
• 1 bunch. purple basil greens
• 1 bunch. cilantro greens
• hot pepper pod
• 100-150 gr. salt

Cooking method:

1. Break the garlic into cloves and peel.
2. Remove seeds from bell pepper.
3. Wash tomatoes and carrots.
4. Grate apples and carrots.
5. Cut peppers and tomatoes into pieces.
6. Pass vegetables, apples and garlic through a meat grinder 2 times.
7. Wash the greens and chop finely.
8. Combine the seasoning and greens, add hot pepper and pass again through a meat grinder.
9. Season with salt and arrange in sterile jars.
10. Sterilize 0.5 liter cans for 30 minutes.
11. Roll seasoning, cool and store in a cool place.

Recipe Seasoning "Tomato Joy"

Ingredients:

• 1 kg tomatoes
• 300 gr. garlic
• 200 gr. horseradish root
• 0.5 st. vegetable oil
• 0.5 st. Sahara
• 1 tbsp salt

Cooking method:

1. Wash the tomatoes, cut the skin crosswise and scald with boiling water. Remove the skin from the tomatoes.
2. Peel the garlic.
3. Skip tomatoes and garlic through a meat grinder.
4. Horseradish grate on a fine grater.
5. Mix tomatoes and horseradish, add salt and sugar.
6. Sterilize seasoning jars and fill with tomato mass.
7. Pour 1-2 tsp on top of the seasoning. vegetable oil.
8. Close jars with clean plastic lids and store in a cool place.

Recipe Tomato gravy for pasta, preparation for the winter

Ingredients:

• 3 kg tomatoes
• 1 kg onion
• 2 tbsp. vegetable oil
• 0.5 tbsp Sahara
• 4 tbsp salt
• 0.5 tsp red ground pepper

Cooking method:

1. Wash tomatoes and cut into slices.
2. Peel the onion and cut into strips.
3. Fry the onion in vegetable oil, then add the tomatoes, sugar, salt and pepper.
4. Mix the gravy and simmer over low heat for about 15 minutes.
5. Transfer hot gravy to sterilized jars and roll up.
6. Banks turn over, wrap and cool. Remove to a cool place. Use as a sauce or base for gravy on pasta.

Recipe Oriental Tomatoes with Cinnamon "Scheherazade's Dreams"

Ingredients:

• tomatoes
• garlic
• dill
• parsley

For marinade:

• 4 liters of water
• 4 things. bay leaves
• 0.5 tsp peppercorns
• 0.5 tsp carnation buds
• 1 tsp ground cinnamon
• 2/3 st. salt
• 3 tbsp Sahara
• 100 ml vinegar 9%

Cooking method:

1. Boil water for the marinade and add all the ingredients except vinegar to it.
2. Bring the marinade to a boil, warm on a low boil for 15 minutes. Then pour in the vinegar.
3. Sort the tomatoes, select small ones of the same shape.
4. Fill sterile jars with tomatoes and spices. Greens and garlic are not required, zakryvayut to taste.
5. Pour warm marinade into jars and cover with metal lids.
6. Sterilize tomatoes in 3 liter jars for 30 minutes.
7. Then roll up the banks, turn over and wrap. After 8-10 hours, the jars should be stored in a cool place.

Recipe Tomatoes in tomato sauce "Piquant"

Ingredients:

• small tomatoes, preferably plum-shaped

For pouring into 2.5 liters of tomato juice:

• 250 gr. bell pepper
• 5 tooth finely chopped garlic
• 2 tbsp. l. fuck
• 4 tbsp Sahara
• 2 tbsp salt

Cooking method:

1. Sort and wash tomatoes.
2. Sterilize jars and fill with small tomatoes to the top.
3. Pour tomato juice into a saucepan, add salt and sugar.
4. Bring the juice to a boil, reduce the heat and garlic, horseradish and Bulgarian pepper, previously passed through a meat grinder.
5. Stew the sauce for 5-7 minutes and pour hot into jars with tomatoes.
6. Cover jars with lids and sterilize.
7. Sterilize jars of 1 liter for about 15 minutes, and 3 liters for 20 minutes and immediately roll up. Banks do not need to be turned over and wrapped, it is enough to let them cool at room temperature. Remove cooled jars for storage.

Video recipe "Tomato sauce for the winter"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Seasonings are not only spices and
spices. Seasonings include ketchups and sauces, a mixture of herbs and spices
or a mixture of products, the addition of which can improve palatability
prepared meals.

offers you
recipes for preparing and preserving blanks for the winter:
a variety of seasonings from tomatoes and vegetables for every taste:

Homemade Ketchup, Liquid seasoning,
Seasoning with horseradish, Seasoning Fire of Prometheus,
Finger-licking seasoning, Tomato and plum seasoning, Seasoning with
apples, seasoning with eggplant, Spicy seasoning with horseradish, Chili seasoning

It's up to you to cook
seasonings from tomatoes and vegetables for the winter, so that they are for everyone
unique every time.

If you are interested in an easy way to pickle tomatoes with cold brine, then.

Homemade ketchup

Tomatoes - 5 kg.

Onion - 2-4 pcs.

1 cup minced garlic

Sugar - 150-200 gr.

Salt - 30 gr.

9% Vinegar - 1 cup

One teaspoon:

Black allspice

Carnation

mustard seed

Cinnamon - to taste

Wash tomatoes, chop
cut into pieces and run through a juicer. Or steam them in hot
water, cover with a lid, and then rub through a sieve. Pour into a saucepan
the resulting juice, add the onion, diced there, and put on
fire. Boil half. Then collect the spices in a gauze bag, tie
bundle it and lower it into the pan. Wait,
when the mass boils, then add salt, sugar, vinegar and boil for another 5-7 minutes. After
take out the spices, pour the prepared ketchup into bottles and immediately
close. You can cook without mustard and cinnamon, but with them it turns out much
tastier and more aromatic. Consider here also the option in a hurry.

Ketchup at home

Tomatoes - 2 kg.

Bulgarian pepper (fleshy) - 3
pieces

Greens - to taste

Fine salt - 1 tbsp. spoon

Sugar - 1/2 cup

Allspice peas

Bay leaf

dill umbrellas

Vegetable oil - 1/2 cup

Garlic - 1 head

Pass through tomatoes
meat grinder along with bell pepper and herbs and put on fire
boil down. Add sugar, salt and spices, bay leaf, take it out after 5
minutes after the boil, dill umbrellas. Pour in vegetable oil, turn off the fire
to a minimum and boil until thickened. 15 minutes before the end of cooking, add
whole peeled garlic cloves. At the very end, take out all the unboiled
ingredients - garlic, dill umbrellas and allspice. Pour the mass over
clean sterile jars and roll up. Exit three cans of 350-400 grams.

If you want to get sharper
ketchup, add hot pepper, which is also removed at the end of cooking. In acute
ketchup bell pepper can be replaced with three sour apples.

Seasoning liquid

This seasoning is especially good for
as an additive to borscht while stewing vegetables.

Red sweet pepper - 1 kg.

Garlic - 4 heads

Tomatoes - 3 kg.

Red hot pepper - to taste

Vinegar 9% - 250 ml.

Remove from bell pepper
seeds. Do not remove the skin from the tomatoes. Pass all vegetables through a meat grinder, pour vinegar, add salt to taste and mix.

Store in bottles with
screw caps in a cool place. Seasoning goes well with meat, fish,
bird, to spaghetti.

Seasoning

Tomatoes - 2.5-3 kg.

Apples - 1kg.

Carrots - 1 kg.

Sugar - 250g.

70% vinegar - 1 tbsp. spoon

Salt - 2 tbsp. spoons

Vegetable oil - 200 ml.

Garlic - 150 gr.

Twist in a meat grinder
tomatoes, apples and carrots. Add the rest of the spices and cook for at least
two to three hours over very low heat until the carrots are soft. At the end
add minced garlic. The seasoning is thick because the excess
water boils away during this time. Pour the hot mass into pre-sterilized
banks and roll up. If you like it spicy, add hot pepper to your taste.

Horseradish - seasoning with horseradish

Horseradish roots - 1 kg.

Peeled garlic - 1 kg.

Hot pepper - 2 pods

Tomatoes - 2-2.5 kg.

Remove the seeds from the pepper. Tomatoes
Dip one by one in boiling water and remove the skin. Chop horseradish, pepper and garlic.
Combine all ingredients, add salt, mix. Sterilize the jars
seasoning in them and store in
cool place.

Seasoning Fire Prometheus

Red hot pepper - 3 kg.

Red sweet pepper - 2 kg.

Sugar - 100 gr.

Tomatoes - 1 kg.

Odorless vegetable oil - 500
ml.

9% vinegar - 50 - 70 gr.

Garlic - 400 gr.

1 table. a spoonful of hops - suneli and
curry

ground black pepper

Roll all ingredients into
meat grinder, garlic separately. Boil vegetables for half an hour, add vinegar, sugar,
garlic, vegetable oil and salt. Boil for five more minutes. Banks
sterilize, spread the seasoning in them and roll up the lids.

Seasoning lick your fingers

2.5 kg. Tomatoes

500 gr. – carrots

200 gr. garlic

Sweet red pepper - 500 gr.

Onion - 300 gr.

Red hot pepper - 3 pods

Vegetable oil - 250 ml.

Sugar - 200-250 gr.

Salt - 50-70 gr.

Wash and clean vegetables and
twist in a meat grinder. Put to cook on the stove. As soon as it boils
cook over low heat for half an hour. Then add vegetable oil
mix thoroughly and cook for another half an hour over low heat. Then add
salt, sugar, garlic and hot pepper and cook for another hour. Pour prepared seasoning
in jars and store in the refrigerator. In order for such a seasoning to be possible
preserve, cook the cooked mass for two and a half hours and, together with
vegetable oil, add 250 ml. 9% vinegar. Then close.

Seasoning with tomatoes and plums

Tomatoes - 2 kg.

Plums - 1 kg. (seedless)

Onion - 250 gr.

Salt - 1.5 tbsp. spoons

Sugar - 200 gr.

Red hot ground pepper - 1
tea spoon

Bay leaf - 2 pcs.

Carnation - 4 pcs.

9% vinegar - 1 tablespoon

Garlic - 100 gr.

Twist everything in a meat grinder and
cook for one and a half to two hours. Half an hour before the end of cooking, add salt, sugar,
red pepper, bay leaf, cloves, vinegar and garlic. hot
Arrange in sterilized jars and roll up.

Seasoning with apples

carrots - 1 kg.

tomatoes - 5 kg.

Sweet pepper - 1 kg.

hot red pepper - 7 pods

apples - 1 kg.

sunflower oil - 1/2 liter

garlic - 250 g.

All ingredients except
sunflower oil and garlic, twist in a meat grinder, mix and put
cook for two and a half hours. Then pour in vegetable oil, add
chopped garlic, salt to taste and cook for 10 minutes. Then unfold
seasoning in jars and roll up the lids.

Seasoning with eggplant

Tomatoes - 1.5 kg.

Eggplant - 1 kg.

Bulgarian sweet pepper - 1 kg.

Hot pepper - 3 pods

Sunflower oil - 200 ml.

9% vinegar - 100 ml.

All vegetables, chop in a meat grinder
and mix together without adding vinegar. Put to boil in enamel
saucepan for 40-50 minutes. Add vinegar at the end of cooking. Prepare the banks
spread the seasoning and roll up.

Horseradish - spicy seasoning with horseradish

Tomatoes - 5 kg.

Sweet bell pepper - 1 kg.

Garlic - 300 gr.

Hot pepper - 16 pcs.

Horseradish - 0.5 kg.

Salt - 1 cup

Vinegar 9% - 2 cups

Sugar - 2 cups

Cut off the stems of the peppers
do not remove the seeds inside. Turn everything in a meat grinder. Then add sugar
salt, vinegar, let stand for 30 minutes, pour into bottles. Don't cook seasoning
keeps well outside the refrigerator in bottles.

chili seasoning

This condiment can be eaten
and also add to the first and second courses.

Tomatoes - 2.5 kg.

Sugar - 1 cup (or less)

Carrots - 1 kg.

Salt - 3 teaspoons

Sunflower oil - 200-250 ml.
cup

Ground hot red pepper - 2
tablespoons

Garlic - 200 gr.

70% vinegar - 1 teaspoon

Cut the tomatoes into slices
grate carrots. Mix everything and put to boil for one hour, in
At the end, add chopped garlic and pour in the vinegar. Spread seasoning hot in
sterilized jars, roll up and wrap.

Find out how

Learn how to make preparations and canning for the winter according to other recipes

wishes you bon appetit!

Recipes for making seasonings from tomatoes for the winter.

In winter, there are much fewer fresh vegetables on the shelves in supermarkets than in summer. Accordingly, the menu becomes less vitamin and varied. You can improve the taste of food by using delicious seasonings prepared by yourself.

This delicious gravy will complement spaghetti and make it more flavorful. Seasoning is prepared from tomatoes and other vegetables.

Ingredients:

• 3 cloves of garlic
• 1 kg onion
• 3 kg ripe tomatoes
• Red pepper
• 500 ml sunflower oil
• 80 g salt
• 120 g sugar

Recipe:

• Sort through the tomatoes, cut off the cracks and rotten places. Cut the tomatoes into 4 parts and twist them in a meat grinder.
• Peel the onion and cut into small cubes. Pour the oil into the pan and fry the onion. When the vegetable becomes golden and soft, pour in the tomato mass.
• Cover the pan with a lid and simmer for 15-20 minutes. Enter salt and pepper, sugar. Add minced garlic cloves and simmer for another 2-3 minutes.
• Pour the sauce into jars, after sterilizing them and roll them up.

This is a very tasty spice with a sweetish taste. Perfect with both spaghetti and potatoes. In addition, if by chance you don’t have borscht seasoning, you can use this blank.

Ingredients:

• 4 kg ripe tomatoes
• 1 kg bell pepper
• 1 kg of onion
• 450 ml vegetable oil
• 1 cup sugar
• 80 g salt
• A glass of garlic cloves

Recipe:

• Wash the tomatoes, remove the stalks and stains. Cut into 4 parts and grind in a blender. You can use a meat grinder.
• Remove the husk from the onion and also cut into pieces. Grind in a blender. Cut the stems off the peppers and remove the seeds. Twist the pulp in a meat grinder. Pour the vegetable paste into the pan and boil for 40 minutes.
• Enter salt, sugar and butter. Boil 10 minutes. Remove the husk from the garlic and pour the cloves into a glass. You should have a whole cup of garlic cloves. Grind it in a meat grinder and add to the tomato mixture. Boil 5 minutes. Pour into sterile jars and roll up.

This seasoning does not require cooking, therefore, for better preservation, it is placed in a cellar or refrigerator.

Ingredients:

• 6 kg tomatoes
• 12 pieces of red bell pepper
• 8 hot peppercorns
• 500 g sugar
• 220 ml vinegar
• 10 heads of garlic

Recipe:

• Wash the tomatoes and remove the stalks, cut into pieces and twist in a blender.
• Peel the hot and bell peppers from the stalks, seeds and also turn into mashed potatoes.
• Peel the garlic and grate it. Pour in salt and sugar, pour in vinegar. Pour into sterile jars and screw on the lids.

This is a spicy condiment that lovers of savory sauces will love.

Ingredients:

• 2 kg tomatoes
• 8 pieces of bell peppers
• 300 g horseradish roots
• 40 ml vinegar
• 200 g garlic
• Sugar

Recipe:

• First, wash the tomatoes and chop in a blender along with peeled garlic and bell peppers.
• Peel the horseradish roots from the peel, tie a bag at the exit of the meat grinder so that the crushed mass falls into it. You don’t need to breathe horseradish, it’s extremely unpleasant.
• Mix all vegetables and seasonings, add vinegar, salt, sugar. Average and pour into sterilized jars.

Unusual seasoning with herbs without sterilization, so it should be stored in the refrigerator.

Ingredients:

• 1 kg of tomatoes
• head of garlic
• 2 hot peppers
• 5 bell peppers
• Sugar
• 2 bunches of dill
• 2 bunches of parsley

Recipe:

• Wash the vegetables, remove the stalks and chop in a meat grinder.
• Greens, without cutting the stems, chop. Remove the husk from the garlic and mash the spice into a puree.
• Enter salt, sugar. Pour the sauce into jars, after sterilizing them. Close the lids and refrigerate.

Unusual seasoning for potatoes.

Ingredients:

• 2 kg eggplant
• 3 kg tomatoes
• 3 heads of garlic
• 400 ml vegetable oil
• Sugar
• 5 bell peppers

Recipe:

• Wash the tomatoes and grind until puree. Enter mashed bell peppers.
• Cut the eggplant into cubes and season with salt. Let stand 15 minutes. Squeeze the eggplant and rinse in cool water.
• Put the tomatoes and peppers on the fire, and after the mixture boils, add the eggplants. Boil 2/3 hours. Add salt, pepper and minced garlic. Arrange in sterile jars and seal.

Unusual seasoning with a sweetish taste.

Ingredients:

• 3 kg tomatoes
• 1 kg plums (eel)
• 5 bulbs
• Pepper
• head of garlic
• 100 ml vinegar

Recipe:

• Peel the onion from the husk and chop in a meat grinder. Turn the washed tomatoes into puree and add plum puree to them.
• Simmer pasta on fire for 30 minutes. Enter minced garlic, pepper, salt and vinegar. Simmer for another 2/3 hours.

This is a fragrant seasoning for soups for the winter.

Ingredients:

• 1 kg parsley
• 1 kg carrot
• 1 kg of tomatoes
• 1 kg bell pepper
• 1 kg of onion
• 1 kg salt

Recipe:

• Peel the carrots from the skin and grate. Peel the onion and cut into cubes.
• Remove stems from peppers and cut into strips. Grind tomatoes in a meat grinder.
• Finely chop the greens. Mix all the vegetables with salt and transfer to jars. Press well to release the juice. Divide into jars and store in the refrigerator.

This is an unusual seasoning made from green tomatoes.

Ingredients:

• 2 kg green tomatoes
• 5 bell peppers
• head of garlic
• 40 ml vinegar
• salt spoon
• 50 ml sunflower oil

Recipe:

• Grind all vegetables except garlic in a meat grinder and pour the puree into the pan. Simmer over low heat for about an hour.
• Add grated garlic, oil, salt, vinegar and spices. Simmer another quarter of an hour.
• Pour into sterilized jars and roll up.

There are some secrets of making seasoning from tomatoes. Following them, you can cook very tasty preparations.

Cooking secrets:

• If you want the seasoning to be gentle, before chopping the tomatoes, pour boiling water over them and remove the skin.
• Wear gloves when handling horseradish. Grind horseradish in a blender by closing the lid, if you grind in a meat grinder, put a bag on it.
• When peeling red peppers and garlic, do not rub your eyes. Before work, grease your hands with vegetable oil and let it soak in. So, your skin will not burn.
• To prepare the seasoning, choose ripe tomatoes of the "Cream" variety, they are fleshy, so the sauce will turn out thick.

In the summer, tomatoes are quite inexpensive. Therefore, do not be lazy and prepare delicious sauces and seasonings for your household.

VIDEO: Seasonings from tomatoes for the winter