How to cook tomato sauce in home. Thick tomato sauce without roolding and starch

18.04.2020

How to make sauce from tomatoes for winter, what recipes to choose? Any hostess makes blanks from affordable products. The main ingredient tomato Ketchup are tomatoes. Vegetables are crushed with a blender. Who loves sauce with pieces, may not wipe the vegetable cleaner through the sieve. Grinding apples, peppers, onions, carrots add to tomatoes to give a piquant taste. Mandatory components of all spins for the winter - salt, sugar.

From grown on a garden or purchased in the midst of the summer season of tomatoes, you can make a sauce. In addition to tomatoes, this dish Common other ingredients.

What you need to buy to cook home ketchup:

tomatoes;
a variety of vegetables or fruits, according to the recipe (pepper, apples, carrots, onions);
banks, tin lids or twist off;
enamelled bowl and pan;
spice;
greens;
crystalline sugar;
a salt of large grinding (non-iodized);
solution acetic acid (9 percent);
vegetable oil (sunflower or olive).

What you need to know to prepare ketchup from tomatoes:

the tomatoes remove the peel by hiding them with boiling water;
vegetables are crushed using a blender;
so that there are no pieces and seeds in the sauce, chopped vegetable cassea is larched through a sieve;
so that the mass become thick, it is boosted on low heat 25-60 minutes;
salt, sugar add when vegetable cashem is booed by a third;
under the end, a solution of acetic acid is poured;
hot mass spill on banks;
the tanks are pre-washed and sterilized;
spins preparing for the winter are passerize;
after pasteurization, the jars turn over and in such a position they leave cool.

Selection and preparation of tomato

For sauce buy ripe tomatoes with fleshy, juicy flesh. You can make a twist for winter from yellow, red and green tomatoes. Vegetables must be integer, not have rot, damage.

For the preparation of ketchup, greenhouse varieties will not fit - they have no taste, fragrance of garden tomatoes.

Tomatoes intended for spins carefully inspect and wash. Then they make a cross-shaped incision on the top, dipped in boiling water for a minute and quickly cozen in a cold liquid. After such a skin procedure is easily cleaned. The tomatoes peeled from the skins are grinding the blender and wipe through the sieve.

How to prepare containers?

For tomato sauce take not very big glass cans: 0.3-liter and 0.5-liter. Carefully inspect the necks: they should not be cracks, chips. The container is washed with water with soda, dried and sterilized.

There are several ways to sterilize cans: over the ferry, in boiling water, microwave or electric furnace. Sterile containers are poured with hot sauce and pasteurize a few minutes or immediately roll with covers. 0.5-liter cans with vegetable mass pasteurize in boiling water containers for 10-16 minutes.

The most delicious recipes

Any hostess has a lot of recipes for the manufacture of tomato sauce or ketchup at home. It's never too late to try something new. The technology of cooking paste for the winter is the same. Any billet is made from tomatoes that are crushed. Only additional ingredients of sauce (apples, onions, spices) and their number are changed.

Vegetables are grinding into the cleaner and boil on weak heat (weight should be thick). At the end of the mass of salted, honey, sugar, spices and vinegar are added. Hot Cashitz immediately spill on banks. Capacities pasteurize 10-16 minutes.

Universal Tomato Saucebel Sauce

Ingredients common in the preparation of the classic sazebel sauce:

tomatoes - 2.95 kilograms;
sweet pepper - 8-9 big pods;
bitter pepper pod;
garlic - 6-8 teeth;
seasoning hops-Sunneli -1 teaspoon;
kinza, basil, parsley - several twigs;
spice;
salt, sugar - 25 grams;
acetic acid solution is a quarter cup.

Tomatoes wash, whipped boiling water, cleaned from the peel, crushed, using a blender. Greens, vegetables are grinding into the toss. Vegetable mass is poured into a saucepan, put on a weak fire, bring up to boiling. The mixture is boosted for 20-35 minutes. Mass should decrease in volume by a third.

Then add garlic, spices, after which the mixture is solid, boil another 4-9 minutes. At the end - vinegar is poured. The hot mixture is spilled by banks and covered with covers. Banks pasteurize 9-16 minutes.

Without vinegar

How to prepare ketchup without adding vinegar:

tomatoes - 1.95 kilograms;
bulgarian pepper - 1.95 kilograms;
garlic - 6 teeth;
salt, sugar, spices - to taste.

Vegetables are cleaned of peel and seeds, crushed, cassea poured into a saucepan. Mass are reeling 15-25 minutes. Under the end, the casicia is solid, chopped garlic, spices to taste, then boil the mixture for another 9 minutes. Hot mass is bottled on glass bottles or banks.
In Krasnodar
How to do acute ketchup in Krasnodar:
tomatoes - 2.95 kilograms;
acid apples - 3-4 pieces;
garlic - 6 teeth;
acute red pepper - half a pod;
spice;
nutmeg;
cinnamon;
salt, sugar - 25 grams;
vinegar - 45 milliliters.

Spicy tomato peeling sauce
How to cook delicious ketchup for winter:
tomatoes - 3.45 kilograms;
pepper Chile - 1 thing;
garlic - 4-5 teeth;
salt, sugar - 35 grams;
vegetable oil - 35 milliliters.

With hell
Tomato billet with horseradish:
tomatoes - 2.95 kilograms;
khrena root - 105 grams;
garlic - 2-3 teeth;
salt, sugar, pepper - to taste.

With plums
How to make a tomato blank with plums:
tomatoes - 1.95 kilograms;
plums (Hungarian) - 905 grams;
onions - 2 pieces;
garlic - 5 teeth;
acute pepper - pod;
greens - a few twigs;
salt, sugar - 35 grams;
vinegar - 40 milliliters;
spice.

With cranberries
Ketchup sweet with cranberries:
tomatoes - 1.95 kilograms;
cranberry - 2 glasses;
raisin - Polovakan;
honey - Fullack;
salt is half a tablespoon;
nutmeg.

With pepper
How to make an acidic ketchup with bell pepper:
tomatoes - 2.95 kilograms;
sweet pepper - 8 pieces;
garlic - 4-6 teeth;
burning pepper - 1 pod;
vegetable oil - 106 milliliters;
salt, sugar - 36 grams;
acetic acid solution is 56 milliliters.

With Stachmal
Appetizing ketchup from tomatoes with starch:
tomatoes - 1.95 kilograms;
onions - 2 pieces;
paprika - 1 teaspoon;
salt, sugar - on a tablespoon;
corn starch - 2 tablespoons (diluted in 100 milliliters of water);
acetic acid solution is 50 milliliters.

Grind vegetables using a blender. Mass to respect for 40 minutes, wipe through the sieve. Add spices to the resulting juice, vinegar, salt, then peak another 9 minutes. Starch dilution cold waterso that there are no lumps, enter into the sauce. Mass to cook for another 6 minutes. Hot ketchup Pour bottles or banks.
With garlic and basil
Tomato ketchup with basil:
tomatoes - 1.95 kilograms;
bulgarian pepper - 495 grams;
red burning pepper - 1 pod;
garlic - 4-6 teeth;
basil - a few branches;
salt, sugar - 35 grams;
vegetable oil - 40 milliliters;
vinegar - 40 milliliters.

With onion
How to make a tomato sauce on the winter with a bow:
tomatoes - 1.95 kilograms;
onions - 5 pieces;
salt, sugar - 36 grams;
vinegar - 40 milliliters;
a mixture of peppers.

In Italian
Tomato ketchup for the winter:
tomatoes - 1.95 kilograms;
leek-shallot - 495 grams;
garlic - 6 teeth;
oregano, Basil - a few twigs;
olive oil - 40 milliliters;
salt, sugar - 36 grams.

With carrots
Tomato harvesting with carrots:
tomatoes - 2.95 kilograms;
carrots - 495 grams;
onions - 4-6 pieces;
bulgarian pepper - 6 pieces;
vegetable oil - 95 milliliters;
salt, sugar - 45 grams;
garlic - 3 teeth;
greens - a couple of twigs;
vinegar - 45 milliliters.

In Mexican
What products will need:
tomatoes - 1.95 kilograms;
onions - 495 grams;
chili pepper - 1 pod;
celery - 4 twigs;
dry paprika - pinch;
salt, sugar - 35 grams;
lemon juice - 45 milliliters.

In Kubansky
How to cook sauce in Kubanca:
tomatoes - 2.95 kilograms;
onions - 3 pieces;
garlic - 4-6 teeth;
salt - 36 grams;
honey - Fullack;
acetic acid solution - 56 milliliters;
spice;
cinnamon, carnation, mustard grains.

Without sterilization
What products are needed for ketchup without pasteurization:
tomatoes - 2.95 kilograms;
onions - 3 pieces;
garlic - 4-6 teeth;
salt - 36 grams;
sugar - Fullack;
vinegar - 56 milliliters;
spice.

In a slow cooker
What will take:
tomatoes - 1.95 kilograms;
onions - 1 piece;
garlic - 2-3 teeth;
sugar is a quarter of a glass;
salt - 25 grams;
basil - a few twigs;
spice;
citric acid.

All the vegetables are finely cut, pour into a bowl of the multicooker, stew 35 minutes. Fully ready-made cleaner wipe through a sieve, add spices, salt. Then put out for another 2 minutes. Spindle weight in jars, add several citric acid crystals to each container.
Rules for storing ready sauce
Tomato sauce You can store one or two years in a cool, dark cellar, at a temperature of 0-3 degrees of heat. Spins that have passed pasteurization in which there is vinegar can be kept even in the apartment.
If the bank is discovered, then the sauce must be used for 3 days. The open twist is stored in the refrigerator.

Tomato sauces have long and firmly occupied their place in our menu. They serve excellent addition To Makaronam and Pizza. Of them prepare various and meat dishes. In today's article you will find the simplest and interesting recipes Sauces from fresh tomatoes.

To prepare home sauces, it is desirable to use a juicy fleshy tomatoes of a bright red shade. For these purposes, you will not be filled or immature fruits with greenish accommodations.

The composition of such sauces, in addition to tomatoes, often add garlic, onion or celery. As a seasonally use basil, oregano, thyme, etragon or parsley.

To obtain a more liquid sauce, it is added a little dry wine or broth. If you need a thick refueling, then it is additionally introduced a couple of tablespoons of corn starch.

In order to neutralize the effects of acids present in tomatoes, stroke seeds of the coriander are added to the sauce. Thanks to this spice, the tomato refuel will not have an irritant effect on the mucous membranes of the gastrointestinal tract.

Ready sauce It is shifted into hermetically closed containers and removed into the refrigerator. In this form, it can save his taste for four days. If the shelf life of the sauce must be extended, then a slightly wine or table vinegar is added to it.

Similar refills are perfectly combined with pasta, meat I. fish dishes. They can also be used to prepare pizza and other baking dish.

Option with garlic

This sauce is distinguished by a rich red tint and pronounced tomato taste. It is preparing so easy that even inexperienced culinary will easily cope with this task. This time you will need:

1.2 kilograms of fresh tomatoes.
6 pieces of garlic.
Basil beam.
Olive oil, salt and spices.

To make fresh tomato sauce, try to choose ripe fleshy fruits without brown or greenish residences.

Algorithm of preparation

In a heated frying pan pour a bit olive oilAnd after a minute, a cleansing and crushed garlic is laying into it. When the vegetable acquires a golden shade, they will be removed from the burner and removed on the side.

Tomatoes wash, cut cross-crosswise, covered with steep boiling water and remove the skin. After that, they are sent to a frying pan with garlic oil and pressured with a wooden spoon. The resulting mass is satisfying, seasoned with spices and bring to a boil. Then the future of fresh tomatoes are filtering through the sieve, not forgetting to lish a spoon. Practically finished refueling is returned to a hot frying pan and evaporated to the desired thickness. As a rule, it takes no more than seven minutes.

Made in this way the sauce is perfect to and pastic dishes. It can be used immediately after cooking. But some prudent hostesses freeze it and, if necessary, simply warm up.

Option with bow

Fresh tomato sauce made by technology described below will become beautiful alternative Purchased ketchup. For his cooking you will need:

600 grams of ripe tomatoes.
A pair of laurel leaves.
Patched bulb.
A pair of garlic.
½ teaspoon sweet paprika.
Chopping hammer chili pepper.
Salt, greens, spices and lean oil.

Such a fresh tomato and garlic sauce does not contain a gram of artificial preservatives. Therefore, it is not desirable to prepare the future. If you want to extend the storage period of refueling, then you can add some table vinegar to it.

Process description

In the washed ripe fleshy tomatoes, cross-like cuts make, poured them with boiling water and leave for fifteen minutes. After a quarter of an hour, the fruits are removed from a container with a liquid, dipped into ice water and freed from the skin, pulling it in the opposite direction.

In the hot frying pan, on the bottom of which is pouring a bit of good laid oil, lay onions with garlic and roasted them. As soon as crushed vegetables acquire a pleasant golden shade, they add chopped or grated tomatoes to them. Everyone is thoroughly mixed, bring to a boil and extinguished on minimal fire for a quarter of an hour. Then the future sauce of fresh tomatoes is seasoned with salt and spices. There are also sent a chopped greens and prepare all about five minutes.

Option with an apple

Acute piquant refueling, made by the recipe below, may be committed calmly stored all winter. The main thing is to pack it on sterilized banks and roll with metal covers. To cook delicious homemade sauce From fresh tomatoes, check if you have everything you need in your home. In this case, you will need:

3 kilograms of ripe tomatoes.
5 pods of burning pepper.
3 large ripe apples.
A pair of tablespoons of salt.
200 grams of sugar.
150 milliliters 9% vinegar.
Teas spoon with ground carnations.
50 milliliters of lean oil.
On ½ teaspoon of cumin and cinnamon.
Several pieces of garlic.
Teaspoon of black ground pepper.

Those who do not like Tmin, you can do without it. And instead of garlic, some hostesses add a teaspoon asafetide.

Sequencing

The washed tomatoes are freed from the fruits, cutting in pressure and pass through the small grid of the meat grinder. Similarly, they come with apples and gridge peppers. The resulting mass can be additionally wiped through the sieve. Then the finished sauce of fresh tomatoes for pizza, macaronium or meat will acquire more homogeneous consistency.

All this is shifted into the appropriate saucepan, they are sent on the stove, bring to a boil and boiled for one and a half hours without covering the lid. Ten minutes before turning off the fire in the sauce add salt, lean oil, chopped garlic, sugar and spices. At the very end, vinegar is poured into the pan. The finished sauce is packaged by sterile glass jars, rush with metal covers, turn over and covered with warm plaids. After capacity with tomato refueling Completely cool, they get them out of the blankets and sent for further storage.

Preparing the tomato sauce at home for the winter, it will be possible to resolve the issue of the presence of an important component for the preparation of a set of dishes, filling or ensuring oneself delicious add-on To meat, fish, pasta. Tomato additive own cooking Superior in quality and naturalness of any purchased analogue.

How to cook tomato sauce for the winter?

By execution of simple and affordable technology will get so delicious sauce From tomatoes for the winter, your fingers are license. It is impressed by the possible variability of additives, and a variety of its final taste.

For the workpiece, ripe, fleshy tomatoes are used, which, together with the peel or in purified form, are crushed with the help of a blender, meat grinders or skip through the juicer.
The tomato base is complemented for luxury and richer taste with other vegetables, and for piquant, spicy supplements, greens.
Homemade tomato sauce from tomato for the winter for any recipe can be made more or less acute, adjust the degree of piquancy, changing the amount of added acute pepper and spices.

Tomato sauce without vinegar for the winter - recipe

Homemade tomato sauce, the recipe for the winter of which is performed without vinegar, will be most useful as possible, but it will require more responsibly to approach the conditions of the sterility of the container, to the quality of raw materials. After the harppering of the workpiece, it is insulated in an inverted form to cooling or sterilize at least 10 minutes in boiling water.

Ingredients:

tomatoes - 1 kg;
sweet pepper - 1 kg;
garlic - 5 teeth;
salt, sugar - to taste.

Cooking

Vegetables twisted on a meat grinder or grinding in a blender.
There are a container with vegetable mass on the stove, boil from the moment of boiling for 15 minutes.
Salt and sugar are added, they boil the mixture for another 15 minutes.
Put the tomato sauce with garlic for the winter on sterile container, wechind and insulate for a day.

Tomato Sauce with Basil for Winter

The next recipe for sauce from tomatoes for the winter, tasty and original, will satisfy the needs of admirers of basilicular taste and aroma. Here it is preferable to use the greens of violet variety with pronounced fragrance. Additional taste properties will give celery stalks.

Ingredients:

tomatoes - 4 kg;
onions - 1 pc.;
carrots - 2 pcs.;
celery stalks - 1 pc.;
basil - 2-3 twigs;
olive oil - 2 tbsp. spoons;
salt.

Cooking

Onions, carrots and celery stalks are allowed in oil.
Tomatoes are crushed, boil the hour, sorted through a sieve.
Vegetables with basil chopped in a blender with a basil, tomatom tomato for another 15 minutes, spilling to taste.
Thaw the tomato sauce for the winter in sterile container, wrap up to cooling.

Sauce for winter from tomato and pepper

Tomato sauce for the winter - a recipe that can be performed simultaneously with Bulgarian and sharp pepper And with the basil. It is allowed to use both fresh herbs and dried. The ground red pepper is optionally replaced with a pod of fresh burning, clearing it from seeds or leaving the whole for a solid edge.

Ingredients:

tomatoes - 3 kg;
sweet pepper - 600 g;
acute red pepper - 1/3 h. spoons;
basil - 2 tbsp. spoons;
orego - 1 tbsp. the spoon;
salt - 1 tbsp. the spoon.

Cooking

Grind on the meat grinder or in a blender tomatoes and peppers.
Basil, salt, oregano and sharp peppers are added, boil 30 minutes or more if you want to get a more thick workpiece.
Color the tomato sauce at home for the winter in sterile container, wrapped up to cooling.

Tomato Sauce with Apples for Winter - Recipe

Production sauce for winter from tomato, very tasty and delicate will succeed, adding apples with sour and sweet fragrant variety. At the same time, the taste of all components of the hammer cinnamon will be perfect and emphasized, and the grumbling nut ground and black pepper will add a blank of an impressive piquancy.

Ingredients:

tomatoes - 1 kg;
close-up apples - 2 pcs.;
sweet pepper and sharp - 2 pcs.;
garlic - 4 teeth;
cinnamon and ground nutmeg - 0.5 h. spoons;
black ground pepper - 1.5 h. spoons;
sugar, salt and apple vinegar - 2 h. Spoons;
vegetable oil - 3 tbsp. spoons.

Cooking

Tomatoes peppers, apples and garlic are grinding to puree blender.
Boil the mass of 20 minutes, shake through a sieve.
Add to puree salt, sugar, pepper, oil and spices, allowed from 20-30 minutes.
Intervene in a tomato vinegar.
Thaw the tomato sauce at home for the winter in sterile container.

Sauce from Drain and Tomato for the Winter

Tomato sauce made of fresh tomatoes for the winter will be brighter and richer to taste when cooking with plums. The resulting tkemali is great when serving meat, fish, when adding to Harcho or feed to. For the lack of fresh greenery, add to the composition you can dry herbs, determining their amount to taste.

Ingredients:

tomatoes - 1 kg;
plums - 1 kg;
bitter pepper - 1 pc.;
garlic - 2 heads;
kinza - 1 beam;
mint - 0.5 beam;
sugar - 120 g;
khmeli-Sunneli, Coriander, Tmin - 1 tsp;
salt - 1 h. spoon;
ginger - to taste.

Cooking

Tomatoes and plums without bones twist together with garlic, sharp pepper through the meat grinder, cope with 15 minutes.
Pershed weight through sieve, boil up to a decrease in the volume half.
Salt, sugar and all spices are added, laid greens, boil 10 minutes.
Spill sauce on sterile banks, shapper.

Sacebel Sauce from Tomato for Winter - Recipe

Popular Caucasian tomato sauce for the winter called Sazebeli is easy to create independently. The whole secret is in the right seasoning. In this case, Assorted Assorted Azerbaijani and Armenian spices is used, instead of which you can take another mix of characteristic taste additives, adding it to fresh cigarette.

Ingredients:

tomatoes - 0.5 kg;
sweet pepper - 400 g;
bow - 200 g;
garlic - 150 g;
sugar - 400 g;
vegetable oil and vinegar - 150 ml;
salt - 1.5 tbsp. spoons;
red and black pepper - 1 h. spoon;
armenian and Azerbaijani seasonings - 1 pack.

Cooking

Tomatoes, peppers and onions are grinding through the meat grinder, boil 2 hours.
Sugar, oil, salt, peppers and seasonings are added, boiled 30 minutes.
They interfere in the tomato mass of garlic, vinegar, boil another 10 minutes.
Paid tomato for the winter in a sterile container, wechind.

Sweet Tomato Sauce for Winter

Delicious homemade tomato sauce for winter, prepared by the following simple prescription- Nakhodka for lovers of snack dishes with a contrasting sweet taste. It can be served with fried or baked meat, supplement the bird, or eat with boiled paste, fresh bread, crackers, chips.

Ingredients:

tomatoes - 1 kg;
sugar - 0.5 kg;
ground chili - 0.5 h. spoons;
tomato paste - 3 tbsp. spoons.

Cooking

Tomatoes are cleaned from the peel, crushed in a convenient way.
Add paste, sugar, ground chili, boil 40 minutes or to the desired thickening.
Tomato package sweet sauce At home for the winter in a sterile container, wechind, wrap up to cooling.

Spicy tomato sauce for the winter - recipe

Acute tomato sauce for the winter can be prepared with the addition of more friende's burning Chile, or limited only by ordinary sharp pods, leaving them with seeds. In addition to the presented set of spices, you can add others to your choice and taste or use for aroma and additional taste any greens.

Ingredients:

tomatoes - 1 kg;
sweet pepper - 300 g;
acute pepper - 2 pods;
chile peppers - 2 pcs.;
garlic - 1 head;
carnation - 3 pcs.;
sugar - 2 tbsp. spoons;
vinegar - 1 tbsp. the spoon;
salt - 1.5 tbsp. spoons;
black pepper - to taste.

Cooking

Cut tomatoes and peppers, boil until soft.
Purrate vegetable mix Blender.
Garlic, salt, black pepper, sugar and vinegar are added, boil the mass for another 10 minutes.
Cream in sterile containers.

Yellow Tomato Sauce for Winter

Delicious tomato sauce for the winter will be able to prepare from the tomatoes of a yellow variety. A similar workpiece will not only felt gorgeous taste properties, but also pleases with a pleasant sunny color. The ideal accompaniment of tomatoes in this case will be the yellow allycha, which will not spoil the flower gamut and give a pleasant sourness.

Ingredients:

tomatoes are yellow - 1 kg;
alycha - 200 g;
tmin - 1 pinch;
dried provencal herbs, paprika, coriander, black pepper - to taste;
garlic - 1 head;
carnation - 3 pcs.;
sugar - 4 tbsp. spoons;
salt - 1 tbsp. the spoon.

Cooking

Tomatoes and Alych are spooled through a meat grinder.
Garlic add, all seasonings, salt, sugar and boiled from the moment of boiling 20-30 minutes.
Lay out the mass into sterilized vessels, tightly silent.

Tomato Cinnamon Sauce for Winter

For the winter under the following recommendations, it will provide a family with an excellent additive to many dishes. Raisin recipe in added cinoon. The thickness of the tomato mass will be given crushed to the state of the puree of the bulbs and a long-term rooting of the foundation in an open wide question.

Ingredients:

tomatoes - 3 kg;
onions - 5 pcs.;
molotai cinnamon - 0.5 h. spoons;
carnation - 3 pcs.;
black, fragrant and red pepper - 1 tsp;
carnation - 3 pcs.;
sugar - 0.5 glasses;
salt - 5 tbsp. spoons;
vinegar - 50 ml.

Cooking

Cut tomatoes and onions.
Add cinnamon and boil with an open cover for 4 hours.
Purge mass blender.
Add salt, sugar, cinnamon and all spices, boil another 30 minutes.
Vinegar is poured and lay out sauce for steady banks.

Tomato sauce in a slow cooker for the winter - recipe

Delicious tomato sauce for the winter is especially easy to cook in the cartoque. If tomatoes are not too bright or tomato paste is added to the composition of a more saturated taste. It is allowed to replace the represented assorted seasoning with other spices to its choice and taste and add any fresh or dried greens.

Good tomato sauce prepares, naturally, from fresh tomatoes. However, it is rather a wish, but not a dogma. If you are preparing this sauce not in the season, you can easily use a tomato puree or tomato paste.

So, if we have fresh tomatoes, we remove the skin with them (about how it is easy to do is written in). Tomato flesh is crushed in a blender (a blender can be replaced with a kitchen process or meat grinder, and you can simply wipe the tomatoes through a sieve).

The resulting tomato puree put cooking on a very slow fire. Such a puree needs to constantly stir, because it is very quickly starting to pester the bottom. In principle, nothing terrible, but the purity of taste will be lost. Tomato Mashed It is necessary to respect for about 15-20 minutes so that it acquires a homogeneous consistency and has become quite dense.

In the process of cooking in the pan add salt to taste, some sugar and olive oil. In principle, vegetable oil can be any, just the use of olive oil is considered a classic approach in the preparation of sauces.

Separately, I would like to say that tomato sauce is best cooking in a deep saucepan, because during cooking it can sprinkle.

While puree is brewed, prepare herbs and spices. In the list of ingredients, I wrote the basic set and a very approximate amount of the used greenery. In reality, you adjust the recipe for your taste, choose only your favorite herbs. I took the usual dill and parsley for the Slavs, added purple basilica, because, in my opinion, the combination of tomatoes and the basilica is the rightmost.

So, the greens need to grind, finely cut and garlic cloves. You can add any spices to your taste, I, for example, always add a bit dried oregano.

Greens, spices and spices We ship into a saucepan in quietly boiling sauce. Strike a little more - and the sauce is ready.

Ready sauce can be poured into small glass jars and store in the refrigerator. Such a sauce is wonderful to lubricate the cake of pizza, as well as water a hot paste or add to stewed meat.

I am sure that you come up with how to use natural, fragrant, useful and fresh tomato sauce.

Alexander Gushchin

For the taste, I do not pass, and it will be hot :)

Content

There are a large number of dishes in which the tomato sauce is a mandatory part. The main difficulty is that some recipes need a special refueling. In such cases, you should know how to make tomato sauce so that it is perfect for pizza, pasta or other dishes.

How to cook

This ingredient can be found in stores ready, but many mistresses prefer to do it on their own. Preparation of tomato sauce at home allows you to control the taste, naturalness of the dish, specific nuances. Some recipes require care when creating a podium. To obtain the desired result, you should consider the features of the preparatory stage, the rules of preparation and storage. You need to start with the selection right ingredients.

Preparation of products

To prepare a delicious homemade tomato sauce, select the tomatoes correctly. You need ripe, saturated red, juicy fruits. Tomatoes from the greenhouses are not suitable, which were not grown under sunshine, give up green, brown or with streaks of fruits. Some recipes include the flesh of vegetable. To obtain the necessary consistency, the fruits are cleaned from the skin, seeds and wipe through the sieve. It is easier to do, if you first try tomatoes with boiling water.

Preservation recipes

There are many ways to make sauce from tomato paste And leave stored for the winter. Then it can be used to prepare boors, chicken or other meat. You can immediately close several cans that will be stored without any problems. In the cooking process, you yourself can control flavoring qualities, which is very important if then you want to make some particular dish. Below are the most popular and delicious recipes with photo.

With plums

This gravy option is suitable not only to add to different dishes To give a spicy taste, but just for applying bread. For a diversity of the recipe, you can use either kinse or basil. Choose something one, when adding both options, one of them will definitely break the other. Details preparation of sauce from tomatoes at home is described below.

Ingredients:

garlic - 100 grams;
fleshy red tomatoes - 2 kg;
sugar sand - 150 g;
onions - 3 pcs;
gorky pepper - 2 pods;
salt - 2 tbsp. l.;
plums are large - 1.3 kg.

Cooking:

Rinse the tomatoes, cut the pieces, clean the plum too, remove the bones.
Garlic, bulbs twist. Onions divide into small slices, through the press miss garlic. While these ingredients set aside.
Remove chili pepper seeds, you need to cut it very finely.
Through the meat grinder skip plums, tomatoes. You can use a blender.
The mass of vegetables should add sugar, salt, and the garlic is not yet needed.
Cook sauce on low heat, after it boils, you need to keep it on fire for another one and a half hours. Do not forget to stir constantly.
Add garlic 10 minutes to the end of the cooking.
Cool down ready dish And you can begin to preserve in banks (pre-sterilize them).

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Tomato sauce - recipe for winter with photos. How to make refueling from tomatoes at home