Appetizing tomato sauce for the winter. Tomato sauce for the winter at home

13.02.2021

It is very popular in all countries of the world: no hamburger or shish kebab is complete without this aromatic additive.

Unfortunately, store-bought ketchup negatively affects your health and shape, and it is definitely not worth giving it to children.

"What can 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.

Hope you are delighted with making your homemade tomato sauce, this is a rather long process, but the result is worth it. onions and this slow cooking make it less acidic and don't require added sugar. Even sometimes we put carrots, which brings a sweet addition.

Tomato, with many antioxidant properties and a load of vitamins A and C, among many other ingredients, is the king of the garden. A good homemade fried tomato sauce will always serve as a base for the number of dishes, it is a joker who will make life easier, tomatoes in the refrigerator or even frozen, improvising the last minute of the meal is even more simple.

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

What products are needed

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

The most important 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 don't care to turn them into puree). It is only important that they are fresh.
If you are making a tomato dressing for borscht, 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.
The spices in all of the recipes below are optional. Add them to your liking: like hot - more pepper, allspice - more herbs, etc.
If you're closing homemade tomato sauce for the winter, sterilize the jars well and boil the lids. You can also roll the product into glass bottles with a screw cap, but in this case, store them in a cool place.

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

We chop onion, pepper and garlic, they should not be very small pieces. We put a pot of butter in half the heat, and as soon as we add them hot and we start shaking, stirring occasionally so that it's fried all over the place. While we are going to cut the tomato, in the same way as above, in relatively large pieces and reserve it in a bowl.

Sauce "Classic"

This tomato sauce is neutral, although delicious. Many people like him.

Ingredients:

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

Cooking method

If you took tomato "substandard", then we cut out all the spoiled and rotten places (note that "substandard" should be taken 1.5 times more than whole tomatoes without defects).

Homemade tomato sauce for the winter - ingredients

Now, with a medium heat level, allow the tomato to release all of 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 lid with holes to release steam and not stain the kitchen. After an hour, you can set it 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 it will not last more than three or four days since the tomato enzymes are very fast.

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

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

Types of tomatoes: We made this sauce at home by mixing the two types of tomatoes very often, but with the best characteristics, to get best taste and texture, ripe tomatoes and pear. Peeled Tomato I don't have hair at home because we like shredded sauce and since you have to go through the Chinese the skins are eliminated. If you like chip salsa, 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, chopped by roasting natural tomato, so our sauce gets the best color, texture and flavor. When tomatoes are not needed in season, unless you want more sauce. Tomato Sauce is a couple of 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 cans on the floor, covered with a towel, with the lids down, wrap them with a blanket and leave them in this form overnight. In the morning we put the cans 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 a rice oven. The canister even breaks a twig, but there is nothing like fresh ones that have been more than an hour of cooking and that leaves the whole house smelling. The best solution for those who do not find the supermaduro vegetables, as he asks to cook, is to use half of the fresh tomatoes in the recipe and the rest of the peeled tomatoes sold in cans. “I like Italian, which is longer, which has less acidity and is less watery than Deborah,” says chef consultant Renata Brown.

Tomato sauce recipe for those who like spicy

Such a 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 ones.
Sugar - 6 tbsp. l.
Salt - 0.5 tbsp. l.
Coarse black pepper - 1 tbsp. l. with a slide.
Allspice - 10 peas.
Carnation - 10 inflorescences.
Vinegar - 2 tbsp. l.
Hot chilli pepper - 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, roughly chop. The acidity contained in the seeds disappears during cooking. João Belezia, from the Paulistano buffet that bears his name, for example, loves to beat them peeled 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 lowering acidity." His colleague, Belesia, uses only peeled garlic cloves to flavor the oil, but removes them before placing the tomato in the pot.

How to make hot sauce

My tomatoes, remove all rotten and bruised places. We cut them into large pieces. Put in 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 specified spices and cook the sauce for another 15 minutes.

Unlike sugar, it is a double veiled ingredient. “What leaves the sweet sauce is the long cooking time, over low heat,” says Renata. Ingredients should be cleaned for at least an hour and a half, and stir 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 it's 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 heavy role of the tomato in the center. He also teaches not to add onions to stews so as not to add 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 rub it through a sieve. Return the mixture to the saucepan and bring to a boil. Add vinegar and simmer for another 10 minutes.

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

Baking should be done in a covered saucepan for the sauce to clear better. Salt should only enter the end. According to him, the trick is for those who want to increase their income even more. Another suggestion for those looking to add flavor and acidity to the sauce is to add a piece of whole bacon to the recipe. Fat helps in this process, says Renata.

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

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

Sweet and sour sauce

Can be cooked unusual sauce from tomatoes for the winter. The recipe for such a seasoning is given below.

Tomato sauce for the winter without vinegar

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

But there is no need to rush to eat ice cream. "You can speed up the process by placing the frozen sauce in the microwave or directly into the saucepan." While he takes the last step towards the fire to thicken. Are you expecting what 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.
Coarse black pepper - 1 tsp.
Cinnamon is 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 a great seasoning

Prepare the tomatoes - wash them, clean them from spoiled places. Cut the tomatoes into large cubes. Remove the core from the apples and cut them into cubes. Mix apples and tomatoes in a saucepan. Put them on medium heat for 30 minutes (until apples and tomatoes are softened).

Sweet and sour tomato sauce with apples

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

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

Bought tomato sauce, 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.

We distribute the sauce in pre-sterilized jars. Let's roll them up. Place the jars with the lid down on the towel-covered floor and cover everything with a blanket on top. Let's leave them like that overnight. In the morning we will put it in the closet or cellar.

Ingredients for two people

Let's agree that, in addition to being poorly developed, it may even contain a mouse, as everyone knew. Today we're going to explore a recipe that will truly amaze you, whether it's 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 in some of the cooking water, so always leave a glass of this culinary water before wiping up the noodles and discard all water, unless the pot contains a removable drain.

Barbecue sauce

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

This world famous masterpiece was invented in North America and its recipe was sold around the world. Not a single outdoor picnic is complete without his participation in the United States.

Recipes for tomato sauces for the winter

Look at the menu, wish, order and eat. The formula has received a new component: customer participation. Born on cold days, sauces and sauces dishes are also part of 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 Bourdin, is used to classify foods designed to provoke sensations, both visual and palate. Images of half a bitter chocolate ball stuffed with kindling are mixed with syrup of the same ingredient.

Barbecue tomato sauce enjoys its popularity not only due to 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's a classic recipe for this sauce, but you can vary it based on your own taste and the foods you have.

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

Faced with an explosion of hamburgers in the capital, Gustavo Bomtempo and Sergio Lucio Oliveira decided to join the fad. But they didn't stop at basic bread, meat and cheese. Briochets topped with 180 grams of angus beef, artisan mayonnaise and English cheddar. They come to a table with two containers.

Ingredients:

Puree from fresh tomatoes- 1 kg.
Tomato paste - 200 g.
Large onions - 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 slide.
Worcester 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 the same cheese syrup and the other with crispy bacon. Traveling to the United States, we saw some homes invest in the appeal of these sauces and sandwiches with lots of condiments. 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 6, all burgers will have a 20% discount. One recipe is served in the house. The plate is supplied in some sizes. A sauce based on yoghurt and mustard enhances the sensation of freshness. “It's a strong aromatic sauce and a long preparation,” explains the manager. The flesh point is selected on the table and written informally on the table. The composition is simple, but a success.

Brewing process

Boil the tomato puree (seedless and skinless) to evaporate any excess moisture. Cut the onions into small cubes and fry in vegetable oil in a deep saucepan until transparent. Crush in a mortar. Send mustard, black pepper, sugar and chili to the onions. Stir the mixture thoroughly.

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

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 the covers with the lid upside down. After a day, put the jars in the cellar (if it is a cold season) or in the refrigerator.

Another universal vegetable preparation - delicious sauce from a tomato for the winter. It contains onions and carrots, spices, bay leaves and allspice. To taste and consistency, tomato sauce for the winter is obtained as a ready-made gravy. It can be used as 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 be very useful to you.

Harvesting tomato sauce for the winter - useful tips:

✎ Select the ripe tomatoes for making tomato sauce. They should be soft, fleshy so that the sauce does not have to boil for a long time.

✎ onions and carrots do not need to be fried, vegetables are enough to soften, sauté in oil. If overcooked, the sauce may taste bitter during storage.

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

✎ The amount of salt and sugar in the recipe is approximate. It is best to taste the sauce at the end of cooking and tweak it to your taste with whichever you see fit.

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

Homemade Tomato Sauce Recipe with Step by Step Photos

Fresh ripe tomatoes - 2 kg;
onions - 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 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 a saucepan, lower the tomatoes for 3-4 minutes. From hot water put the tomatoes in a saucepan with cold water... When cool, remove the skin, cut out the remnants of the stalk.

Grind the tomatoes with a blender or meat grinder into a homogeneous mass (along with the seeds). Bring to a boil over low heat. We boil for 10 minutes until the rising foam leaves.

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

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

Pour the onions and carrots into the boiling tomato. Add salt, sugar, peppercorns and allspice, lavrushka. If you need a thick sauce, then cook over medium heat for 10 minutes, evaporating the liquid. If the thickness is medium, then cook for five minutes under the lid, then remove it and another five minutes without the lid. At the end of cooking, add vinegar. Trying ready-made sauce to taste, adjust salt / sugar / vinegar / pepper.

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

As you can see, making a delicious tomato sauce for the winter is no more difficult than the usual frying 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.

Hello dear readers. We continue to cook different sauces and tomato ketchups for the winter and try different recipes. This time we are making a tomato and garlic sauce. This sauce will be a great addition to many dishes. This sauce can be served with meat, pasta, porridge and other dishes. The aromatic and unsurpassed taste of the sauce will appeal to many, I am sure of this, except for those who do not like garlic. This spicy sauce can be cooked not only at a time, but also prepared for future use. The recipe for homemade tomato sauce is very simple. The set of ingredients for the sauce is available, especially in season.

The recipe for the sauce was shared with us by a friend who makes homemade preparations every year. They grow tomatoes, so they have a lot of recipes for tomato preparations.

We also tried the tomato sauce, we really liked the taste, color and aroma. This year we decided to try new recipes, and before that they cooked most often, the ketchup recipe is time-tested, but the same thing is boring.

This sauce can be made thicker or less often, depending on the cooking time.

You can serve the sauce with various dishes, we have already tried marinating chicken wings in tomato sauce, it turned out very tasty. I am pleased to share the recipe with you.

Homemade tomato sauce for the winter. Recipe with photo

A very simple and tasty sauce, but most importantly natural, no chemicals. The ingredients for the sauce are very simple and affordable.

2 kg. red ripe tomatoes
6 cloves of garlic
3 tbsp. tablespoons of sugar
0.5 tsp salt
0.5 teaspoon ground black pepper
5 pieces. black allspice
5 pieces. carnation
1 tbsp. a spoonful of vinegar 9%

My volumes are very small, since I want to cook sauces according to different recipes... Therefore, I cook, try, I will cook the recipes I like most again. And in the future, cook 2-3 servings.

Tomato and garlic sauce

For the sauce, I took red tomatoes. We recently prepared tomato juice and we still have tomatoes, so they are all different shapes and sizes, but mostly they are “cream”.

I also want to note what redder tomatoes, the richer and brighter the sauce. Do not cook tomato sauces; if you have brown tomatoes, let them ripen.

The tomatoes must be washed under running water. Remove the tails from the tomato and cut them into pieces. My tomatoes are juicy and I don't add additional water.

I put the tomatoes on the fire. Simmer the tomatoes over low heat for about 45 minutes. After boiling, the heat must be reduced.

In the meantime, I prepared the spices. I took the spices indicated in the recipe, although it was possible to add any spices if desired.

I prepared cloves, allspice peas, salt, sugar, black pepper. I add spices to the tomatoes. You can also add cinnamon to this sauce. For this amount of ingredients, half a teaspoon will be enough, or a cinnamon stick.

Carcass for another 20 minutes. Meanwhile, while the tomatoes are boiling, I peeled the garlic and chopped using a press.

I cleaned 1 large head garlic, which consisted of 6 cloves. I continue to simmer the tomatoes over low heat for another 15 minutes.

Then I set aside the saucepan to cool the sauce a little. I will grind the tomatoes through a fine sieve. I spread the tomatoes in a sieve in portions and grind them with a whisk, it is very convenient for them to do this.

After I rubbed the tomatoes through a sieve, there was only one tomato puree, tomato skins and spices remained in the sieve.

Pour the finished sauce into a saucepan (it is advisable to use dishes with a thick bottom) and put on fire, after boiling, reduce the heat to a minimum.

I add a tablespoon of 9% vinegar and carcass to homemade tomato sauce for the winter 15 - 20 minutes. You can replace regular vinegar with apple cider vinegar. If you use Apple vinegar, add a few tablespoons. We have apple 5%, that's why I say that we need more.

I boiled the water out of the sauce well enough, so the sauce boiled down. From this amount of ingredients, I got 700 ml. sauce. But it turned out to be thick, of course not as thick as, in the ketchup it turned out to be a very thick puree.

If you want to make more tomato sauce for the winter, then you can make it by increasing the amount of ingredients by 3-4 times. Depending on how much sauce you need.

A big plus of homemade preparations is the naturalness of the products, you are sure of what you are using natural products cooked with your own hands. Know exactly the ingredients that make up the sauce or homemade ketchup.

The sauce turned out to be very tasty, spicy, with a clove and garlic aftertaste. The consistency of the sauce is very uniform, there are no chunks or spices, with the exception of black ground pepper. If you like a spicy sauce, add 1/3 - 1/2 part hot red pepper or half a teaspoon of ground red pepper.

I did not add any other spices other than those indicated in the recipe, taking into account the fact that children will eat the sauce. By the way, the taste of the sauce is not spicy at all.

But you should not add more garlic, if you want to make the sauce spicier, add red pepper better.

Now is the season of tomatoes, tomatoes are ripening in large quantities, many people think what to cook from them. I want to try new and original recipes... I suggest you try the tomato and garlic sauce. Enjoy cooking.

And if you have any secret ingredient that you use in the preparation of ketchup or tomato sauces, then share it in the comments. We will be very grateful to you.

It is very popular in all countries of the world: no hamburger or shish kebab is complete without this aromatic additive.

Unfortunately, store-bought ketchup negatively affects your health and shape, and it is definitely not worth giving it to children.

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

What products are needed

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

The most important ingredient in this recipe- 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 don't care to turn them into puree). It is only important that they are fresh.
If you do tomato dressing for borscht, it is not necessary to remove seeds from tomatoes, but in other cases, make sure that the seeds do not come across in the sauce.
The spices in all of the recipes below are optional. Add them to your liking: like hot - more pepper, allspice - more herbs, etc.
If you're closing homemade tomato sauce for the winter, sterilize the jars well and boil the lids. You can also roll the product into glass bottles with a screw cap, but in this case, store them in a cool place.

Sauce "Classic"

This tomato sauce is neutral, although delicious. Many people like him.

Ingredients:

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

Cooking method

If you took tomato "substandard", then we cut out all the spoiled and rotten places (note that "substandard" should be taken 1.5 times more than whole tomatoes without defects).

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

Tomato sauce recipe for those who like spicy

Ingredients:

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

How to make hot sauce

My tomatoes, remove all rotten and bruised places. We cut them into large pieces. Put in 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. Stew tomatoes with hot pepper another 30 minutes. Add all the specified spices and cook the sauce for another 15 minutes.

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

Sweet and sour sauce

You can make an unusual tomato sauce for the winter. The recipe for such a seasoning is given below.

Ingredients:

Tomatoes - 5 kg.
Sour large apples (for example, Antonovka) - 2 pcs.
Coarse black pepper - 1 tsp.
Cinnamon is 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 a great seasoning

Barbecue sauce

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

This world famous masterpiece was invented in North America and its recipe was sold around the world. Not a single outdoor picnic is complete without his participation in the United States.

Tomato barbecue 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's a classic recipe for this sauce, but you can vary it based on your own taste and the foods you have.

Ingredients:

Fresh tomato puree - 1 kg.
Tomato paste - 200 g.
Large onions - 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 slide.
Worcester sauce - 30 ml
Apple cider vinegar - 100 g.
and salt to taste.

Brewing process

Boil the tomato puree (seedless and skinless) to evaporate any excess moisture. Cut the onions into small cubes and fry them in vegetable oil in a deep saucepan until transparent. Crush in a mortar. Send pepper, sugar and chili to the onion. Stir the mixture thoroughly.

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

However, many craftsmen enjoy the process itself. An open jar with a delicacy that melts the aroma of summer can easily diversify the diet during the cold season. Copyright and classic recipes sauces for the winter make it possible to properly prepare for the cold weather. Sometimes the success of the dish depends on the dressing. When choosing cooking methods and options for combining ingredients, do not neglect the advice of professionals.

The five most commonly used ingredients in recipes are:

In any case, food prepared with your own hands is always healthier than similar marinades purchased in the supermarket and different kinds canned foods. Sauces have a special place in many authentic cuisines of the world. Compliance with traditions and love of cooking will help to achieve the desired result and experienced chef, and a beginner. Abundant recommendations for consistency and combination of products for the future culinary masterpiece allow you to create something completely unique, something that will amaze connoisseurs, surprise gourmets. And successfully implemented author's ideas will find a response among colleagues in the shop - it is always useful and interesting to share experience.

Tomato sauce for the winter is a great addition to meat and fish dishes... Sometimes tomato sauce is made from only tomatoes and spices, but many recipes have additional ingredients that make the sauce unusual. Described below best recipes canned tomato sauce.

A simple tomato sauce recipe can be easily made at home. In winter, this sauce goes well with the main course, but if desired, it can be used as the basis for more complex recipes.

Photo of homemade tomato sauce for the winter

Ingredients:

Tomatoes - 3 kg;
Garlic - 3-4 large teeth;
Black pepper in grains - 5-6 pcs.;
Carnation - 5-6 pcs.;
Sugar - 0.2 kg;
Salt - 1.5 tbsp l;
Acetic essence - 3 tsp;
Ground cinnamon - on the tip of a knife.

Preparation

Cut the tomatoes into slices, immerse them in a large container and cook for 5-10 minutes until they become soft. The peel can be removed beforehand, but it will not interfere with the sauce and even make it more useful, because it is the peel that contains most of the vitamins.

Interesting!

When cooking tomato sauce, it is very important to stir the mixture with a wooden spoon, otherwise it may burn.

After the tomatoes have boiled, they are ground through a sieve to make a homogeneous mass. Then the tomato is poured into the same container where it was cooked, salt, sugar are poured and boiled 2 times. In time, it usually takes about 20 minutes.
Cloves and peppercorns are placed in a gauze bag and immersed in a tomato while it boils down. Also, add cinnamon to the total mass.
When the sauce has boiled down, a bag of pepper and cloves is taken out, and vinegar essence is added to the sauce.
The cans for conservation are sterilized and then the ready-made sauce is poured into them until it has time to cool.

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Tomato sauce is rarely made without sterilization, but the preparation for tomato sauce may not be sterilized. Simple and quick recipe tomato sauce for the winter is described below.

Photo of tomato sauce

Ingredients:

Tomatoes - 3 kg;
Salt - 1 tsp

Preparation

The tomatoes are sorted out - all the spoiled fruits are thrown away, the tails, if any, are removed, and then the fruits are washed several times. To do this, you can use a shower or several basins of water.
Clean tomatoes are dried a little so that the water is glass, then cut into halves, quarters and placed in a combine. Instead of a combine, you can use a blender, meat grinder, sieve, but this usually takes more time. Tomatoes must be carefully chopped to make something like tomato puree.
Chopped tomatoes are poured into a large stainless steel or enameled container and then salted. Tomato puree bring to a boil and then simmer over low heat for 45 minutes.
That's it, the preparation for the sauce is ready, it can be poured into jars and rolled up. It is advisable to wash the jars before this with laundry soap or baking soda.

In winter, opening such a jar, you can make absolutely any sauce due to the fact that it contains only tomatoes and a little salt. Tomato preparation simply pour into a saucepan, add seasonings, herbs, additional vegetables, and other ingredients and boil as needed.

Tomato sauce can have a pleasant sweetness, sourness, but often to meat dishes it is the spicy version of the sauce that is served. The pungency is adjusted during cooking. Here, as they say, for an amateur.

Photo of spicy tomato sauce with chili

Ingredients:

Tomatoes - 4 kg;
Garlic - 30 teeth
Chile - 3-5 pcs.;
Salt - 40 g;
Vinegar 9% - 70 ml;
Ground black pepper - to taste;
Sugar to taste.

Preparation

The garlic is peeled and placed in a blender bowl. Chili's tail is cut off, if you want a less pungent taste, you can also remove the seeds. It must be cut into pieces and added to the garlic bowl as well. Both ingredients are ground until smooth.
Tomatoes are now chopped. First they are washed, then cut into pieces (small) and crushed. To do this, you can use a blender or a meat grinder - whatever you like. And when the tomatoes are mashed, garlic and chili are added to them and mixed well.
Next, you need to add salt and mix again.
The sauce is poured into a cooking container and brought to a boil over low heat. Now the sauce is boiled down 2 times. Although many here depend on what density is needed. In any case, the sauce is constantly stirred and tasted to make it taste good. If necessary, add pepper, salt. It may take 20-40 minutes to boil, depending on many factors (fire strength, type of plate, juiciness of tomatoes, desired consistency).
When the sauce has boiled down, pour in vinegar, stir, taste. If necessary, you can add salt, pepper, vinegar or sugar - as long as you like the taste.
Ready sauce is poured into sterilized, hot jars until it begins to cool, and they are sealed with lids.
Containers with tomato sauce are turned upside down and covered with a warm blanket for a day. Then you can transfer the conservation to the pantry to the rest of the blanks.

This tomato sauce recipe is usually adjusted while cooking. The proportions of the ingredients depend on personal preference. So to get hot sauce, you can put 5 chili pods along with the seeds, and if you need a light speck, then add 3 pods without seeds. In addition, the amount of salt may vary from house to house. Sugar and black pepper are added at will and in such quantity that the balance of taste is not disturbed.

Spicy tomato sauce can from simple dish make a culinary masterpiece. But for the sauce to work, you need to choose the right ingredients and follow the cooking instructions exactly.

Photo of homemade tomato sauce with celery

Ingredients:

Tomatoes - 4.5 kg;
Carrots - 2 medium;
Onions - 1 pc.;
Garlic - 1 head;
Celery stalk - 2 pcs.;
Basil leaves - 1 bunch;
Olive oil - 50 ml;
Salt - 30 g.

Preparation

The celery stalk is washed out under running water and cut into cubes. Peeled onions, carrots are chopped in the same way, and the garlic is squeezed out through a press.
The tomatoes are washed, cut into slices. You do not need to remove the peel.
Preheats in a large stewing pan olive oil... Chopped vegetables are laid in it and fried over low heat for 5 minutes.

Interesting!

To diversify the taste of the sauce, you can add unusual spices, some favorite greens to it.

After 5 minutes, tomatoes, salt are added to the pan, and vegetables are stewed for 60 minutes.
Now you need to make sure that stews vegetables have become a homogeneous sauce. To do this, turn off the fire under the pan, and grind the resulting mass through a sieve. You can also use a food processor or blender instead of a strainer.
The homogeneous, mixed mass is again poured into the pan, turn on a small fire and boil the sauce for about 2 hours.
Jars for this sauce must be sterilized in advance. Then, in still hot containers, lay out several leaves of basil and distribute the sauce. Banks can be immediately sealed, turned over and wrapped to cool down for a day.

For the winter, tomato sauce is very often closed at home, as it is natural and does not contain preservatives or other chemicals. It is best to make it from fresh tomatoes - summer is best suited for such preservation. There are a lot of tomato sauce recipes, so the choice is rich. Over time, you can find the best option that all relatives like and is suitable for family meals.