How to make tomato sauce at home. How to make this sauce

Such an original technology for preparing tomato sauce at home according to a recipe for the winter can be adopted in several cases at once. How to make a thick tomato sauce without starch and boiling? We assure you that it is easier than you think.

Cooking time: 2 hours. Servings: 1-1.5 liters.

Ingredients for tomato sauce:

• tomatoes - 2-3 kg;
• salt - to taste;
• sugar - to taste.

homemade tomato sauce recipe

Use ripened soft tomatoes for the sauce - pink, yellow or red, which you have available. They must be washed and sorted out, discarding spoiled or too green.

Next, you need to get rid of the peel on the tomatoes. If you have a small amount of tomatoes, for example, 1-2 kg, you can pour boiling water over them, after making cross-shaped cuts. After 5 minutes, drain the boiling water and pour the scalded tomatoes with ice water. With such tomatoes, the peel is removed very easily. For a slightly larger volume of tomatoes, we suggest using a grater. Take half a tomato in your hand, rub the flesh. The whole "skin" remains in your hand - throw it away and take the next half of the tomato. Well, for a big harvest, take a regular juicer. With it, you will get rid of not only the peel, but also the seeds.

After scalding, cut the peeled pulp into halves, cutting out the stalks.

Now from these halves in any convenient way (with a blender, combine, meat grinder) we get the most common tomato juice. You just want to immediately send it to the stove, but since our today's recipe for tomato sauce without boiling down, let's see what needs to be done next!

Pour all the tomato juice into a colander with gauze or cloth and ... That's it! Of course, you will need to wait a few hours until all the excess clear liquid separates from the red tomato pulp. Depending on the initial volume of juice, approximately 1 liter of juice - 1 hour. But on the other hand, this time can be spent on something else - useful or pleasant, but not on standing over a hot stove and constantly stirring the juice.

After 1-2 hours, we observe the following picture: a thick tomato mass has formed in a colander with gauze.

We remove the colander and look into the pan - this liquid would have to be boiled for a long time, wasting time and effort. By the way, you can not pour it out, but cook okroshka and other summer first courses from it, where acidified liquid such as kvass or ayran is used.

Salt the already thick tomato sauce and add sugar to taste and need.

We put on the stove and bring to a boil, boil for 5-7 minutes. You can make it even thicker, and for this you will need a maximum of 15-20 minutes, because. The sauce initially has a fairly dense texture.

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

To make the sauce thick, the tomato puree should be boiled down to about 1/3 of the original volume with a slight boil and the lid removed.

Recipes for tomato sauce for the winter

Tomato sauce with garlic

Tomatoes - 1 kg

Sweet pepper - 1 kg

Garlic - 5-7 cloves

Salt pepper

How to prepare the sauce:

Wash tomatoes and sweet peppers well. Remove the seeds from the pepper. Cut into slices.

Grind vegetables in a blender. Can be twisted through a meat grinder.

Pour the resulting puree into a saucepan and put on the stove. On low heat (so as not to burn), gradually bring to a boil. Mix several times.

Let it boil for 5-7 minutes. Then add the garlic passed through the press, salt and ground pepper. Mix. Bring to a boil and boil for another 5-7 minutes.

Pour hot sauce into clean prepared jars and roll up. Cool and store.

Tomato sauce with onions

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

Compound:

Tomatoes - 2 kg

Onion - 2 kg

Ground cinnamon - 1 teaspoon

Cloves - 1 teaspoon

Ground red pepper - 1 teaspoon (or to taste)

Sugar - 1 cup

Salt - 5 teaspoons

Apple cider vinegar - 1 cup

How to prepare the sauce:

Wash the tomatoes and cut into slices. Cut out the stem.

Peel and cut the onion.

Scroll through a meat grinder or chop in a blender.

Pour the puree into a saucepan and bring to a boil over low heat. Mix several times.

Add cinnamon, cloves, ground red pepper, sugar and salt. Cook over low heat, stirring occasionally for about an hour.

Add vinegar 5 minutes before the end of cooking.

Pour hot sauce into prepared jars and roll up.

Aromatic tomato sauce

Compound:

Tomatoes - 1 kg

Onion - 1 piece (not large)

Garlic - 3-5 cloves

Ground black pepper - 0.5 teaspoon (or to taste)

Basil - 1 tablespoon (dried)

Sugar - 1 tablespoon

Vinegar - 2 tablespoons (9%)

Vegetable oil - 3 tablespoons (odorless)

Bay leaf - 1-2 leaves

Salt - to taste

How to prepare the sauce:

Plunge the tomatoes into boiling water and remove the skin. You can pre-stew and then wipe through a sieve.

Finely chop the onion. Pass the garlic through a press.

Heat vegetable oil in a saucepan. Saute the onion for 3-4 minutes first. Then add the garlic and sauté everything together for 1 more minute.

Add finely chopped tomatoes or tomatoes passed through a sieve, basil, ground pepper, sugar and salt.

Simmer over low heat until the sauce has reduced by about one third.

Add vinegar, bay leaf and bring to a boil. Immediately pour into prepared jars and roll up.

Tomato sauce with suneli hops

Compound:

Tomatoes - 2.5 kg

Garlic - 5-7 cloves

Bitter capsicum - 2 - 2.5 pods (small)

Coriander - 1 tablespoon

Suneli hops - 2-3 teaspoons

Sugar, salt - to taste

How to prepare the sauce:

Wash the tomatoes and blanch for 1-2 minutes. Remove the skin and cut into circles or slices.

You can immediately cut into slices and boil until the tomatoes become soft. Rub through a sieve.

Put the resulting tomato puree on the stove and heat over low heat. Boil over low heat, stirring occasionally, until the tomato mass is reduced by about one third.

Add sugar, salt to taste, coriander, suneli hops and chopped garlic and hot pepper, which must be scrolled in a meat grinder or chopped very finely. Bring to a boil and boil for 5-7 minutes.

Pour hot sauce into jars and roll up.

Tomato sauce with mustard

Compound:

Tomatoes - 5 - 5.5 kg

Garlic - 5-7 cloves

Cinnamon - 1 teaspoon

Cloves - 1 - 1.5 teaspoons

Ground allspice - 1 teaspoon

Mustard - 1 teaspoon (in grains)

Sugar - 375 grams

Apple cider vinegar - 175 ml

Salt - 90 grams (or to taste)

How to prepare the sauce:

Rinse the tomatoes selected for the sauce. Cut and boil. Rub through a sieve.

Transfer the puree to a bowl. Boil.

Peel the onion and finely chop. Pass the garlic through a press.

As soon as the tomato puree boils, add onion, garlic. Cook for 12-15 minutes at a low boil.

Add sugar, salt, garlic and spices and mustard. Boil for 5 minutes and add vinegar. Bring to a boil, boil for 3-5 minutes and pour into clean jars. Seal hermetically.

Tomato sauce with carrots

Compound:

Tomatoes - 3.0 kg

Carrot - 0.5 kg

Sweet pepper - 1.0 kg

Vegetable oil - 1.5 cups

Garlic - 2-3 cloves

Sugar - 1 cup

Vinegar - 2 tablespoons

Salt - 2 tablespoons

Parsley greens - 1 bunch

How to prepare the sauce:

Plunge tomatoes into boiling water and remove skins. Cut into slices.

Peel the carrots and cut into pieces.

Wash sweet pepper and remove seeds. Slice.

Grind the garlic through a press.

Put the tomatoes, carrots and bell peppers in a blender and chop. Pour the puree into a saucepan and place on the stove. Heat over low heat until boiling, stirring occasionally.

Cook at a low boil for 25 - 30 minutes. Add chopped garlic, chopped parsley, vegetable oil, salt and sugar. Bring to a boil and boil for 3-5 minutes. Pour in the vinegar, let it boil and pour into jars. Roll up.

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

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

Tomato sauce recipes can be found in almost every national cuisine of the world. This popular "seasoning" is used both for marinating various products and for serving ready-made dishes.

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

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

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

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

7 recipes for tomato sauce for the winter

Recipe 1. Classic tomato sauce

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

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

Recipe 2. Tomato sauce with apples

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

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

Recipe 3. Kuban tomato sauce for the winter

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

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

Recipe 4. Mexican Salsa Tomato Sauce

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

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

Recipe 5. Fragrant tomato sauce for the winter

Ingredients for 10 half-liter jars: 11 kg of tomatoes, 750 g of sugar, 4.5 kg of onions, 350 ml of vinegar, 180 g of table salt, 60 g of garlic, 0.5 teaspoon of cinnamon, 2 tablespoons of mustard, 10 inflorescences cloves, 10 peas of allspice.

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

Recipe 6. Tomato sauce with carrots for the winter

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

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

Recipe 7. Spicy tomato sauce with horseradish

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

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

Recipe 8. Tomato sauce with basil for the winter

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

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

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

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

3. It is best to cook tomato sauce in a stainless steel dish or in an enamel pan. When cooking tomatoes, be sure to constantly remove the foam with a slotted spoon.

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

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

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

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

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

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

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

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

A true gourmet knows perfectly well that each dish needs its own sauce: for fatty meat - spicy or sweet and sour, for fragrant vegetables, for pasta - spicy, with sourness and the aroma of fragrant herbs, for fish - spicy with sour notes. And tomato sauce is perfect for all these dishes, because it can be anything, just to find a good recipe. If you know how to make tomato sauce for the winter, you won't have to worry about what to serve with this lovingly prepared dish. The 11 recipes collected in this material will allow you to prepare seasoning for every taste, and the advice of experienced chefs will insure you against failures, even if you do not have rich experience in home canning.

Culinary Secrets

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

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

• The first secret that every cook knows is not to skimp on food. Take ripe tomatoes with fleshy pulp for the sauce - and the taste of your sauce will be unsurpassed. Many housewives make the mistake of using spoiled vegetables and fruits to make homemade sauce, thereby dreaming of saving a dying crop. Alas, their expectations are not justified: not only products, but also forces are wasted.
• The second secret is to avoid thickeners. Of course, starch could be added to tomato juice, and it would become thick. In this case, the sauce would have prepared quickly and it would have turned out a lot. But you should not expect a rich taste from such a seasoning. So those who want to make a sauce that really tastes better than the one sold in the store will have to be patient and reduce the sauce to the desired thickness. Do not forget to stir it at this time so that it does not burn, otherwise the aroma of homemade seasoning will be far from ideal.
• The third secret is related to obtaining a delicate consistency of the sauce. Agree: pieces of tomato skin and its seeds will not decorate the taste and appearance of liquid seasoning. For this reason, tomatoes must be peeled not only from the skin, but also from the seeds before using a blender or meat grinder to grind the tomato pulp. To do this is quite simple. One has only to cut the tomato skin and throw it into boiling water for a minute. After that, it remains only to cool the tomato by lowering it into ice water and remove the exfoliated skin from it, pulling it by the tips in the area of ​​the incision. To extract seeds from a tomato, cut it in half crosswise and remove the seeds with a small spoon. Another option for getting rid of skins and seeds is to rub the tomatoes through a sieve.

Another important point is no secret to anyone: if you pour the sauce into dirty jars, it will go bad very soon. If you close the sauce for the winter, the jars for it should not only be clean, but sterile.

Knowing all the secrets of making homemade tomato sauce for the winter, you can safely choose any recipe you like - success is guaranteed to you.

"Kuban"

What do you need:

• tomatoes - 2 kg;
• onion - 80 g;
• garlic - 3 cloves;
• allspice - 20 peas;
• black pepper - 15 peas;
• cloves - 15 pcs.;
• cinnamon - 5 g;
• mustard powder - 5 g;
• granulated sugar - 120 g;
• 6% vinegar - 30 ml;
• salt - 20 g.

How to cook:

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

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

To spaghetti

What do you need:

• tomatoes - 2 kg;
• garlic - 1 clove;
• fresh basil - 150 g;
• vegetable oil - 0.2 l;
• sugar - 4 tbsp. l.;
• salt - 4 tbsp. l..

How to cook:

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

After 5 minutes, the sauce can be removed from the stove, poured into jars and closed for the winter. Sauce will stand at normal temperature. This sauce goes especially well with pasta, as well as with other Italian dishes.

"Caucasian"

What do you need:

• tomatoes - 2.5 kg;
• hot pepper - 2-3 pods;
• hops-suneli - a bag;
• garlic - 1 head;
• ground coriander - 1 tsp;
• salt - 3 tbsp. l.;
• sugar - 4 tbsp. l..

How to cook:

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

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

in Krasnodar

What do you need:

• tomatoes - 1 kg;
• apples - 0.5 kg;
• red ground pepper - 5 g;
• ground black pepper - 5 g;
• ground cinnamon - a pinch;
• nutmeg - a pinch;
• sugar - 80 g;
• salt - 20 g;
• apple cider vinegar (6%) - 5 ml.

How to cook:

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

The sauce does not require special storage conditions. It has a spicy aroma and sweet and sour taste. It is somewhat reminiscent of the famous Krasnodar sauce. Served with pasta, potatoes, meat, scrambled eggs, vegetables.

To the fish

What do you need:

• tomatoes - 1 kg;
• apples - 1 kg;
• sweet pepper - 1 kg;
• onion - 0.5 kg;
• sugar - 0.25 kg;
• table vinegar (9%) - 0.25 l;
• ginger root - 25 g;
• salt - 1 tbsp. l. with a slide;
• allspice - 18 pcs.;
• cloves - 14 pcs.

How to cook:

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

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

Spicy sweet and sour pepper and tomato sauce

What do you need:

• tomatoes - 1 kg;
• bell pepper - 0.3 kg;
• apples - 0.4 kg;
• sugar - 100 g;
• vegetable oil - 50 ml;
• salt - 20 g;
• vinegar essence (70%) - 40 ml;
• garlic - 0.5 heads;
• ground red pepper - to taste.

How to cook:

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

spicy tomato sauce

What do you need:

• tomatoes - 1 kg;
• onion - 0.2 kg;
• chili pepper - 4 pcs.;
• bell pepper - 0.4 kg;
• oregano - 1 tsp;
• garlic - 1 head;
• vinegar (9%) - 100 ml;
• sugar - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• vegetable oil - 100 ml.

How to cook:

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

Of all the existing tomato sauces, this one is probably the hottest, so it can sometimes be found under the name "Mexican". It goes equally well with fish and meat. If you need seasoning for legumes, feel free to choose a tomato sauce that is closed for the winter according to the recipe below. Just remember that such hot seasonings have contraindications. In particular, it is highly undesirable to offer them to children.

Unusual tomato sauce recipe

What do you need:

• tomatoes - 1.5 kg;
• carrots - 0.25 kg;
• bell pepper - 0.5 kg;
• garlic - 1 clove;
• parsley - 50 g;
• vegetable oil - 0.2 l;
• vinegar (9%) - 20 ml;
• sugar - 120 g;
• salt - 20 g.

How to cook:

1. Wash, peel the vegetables and scroll them, alternating, through a meat grinder.
2. Finely chop the parsley.
3. Put the vegetable puree to cook over low heat. When it boils, add parsley and cook for 20 minutes.
4. Enter sugar, salt, oil. Continue to simmer the sauce for another 15 minutes.
5. Add vinegar, stir. After a couple of minutes, the sauce is ready. It can be poured into sterilized glass jars and closed for the winter.

Carrots give the sauce a unique flavor. It turns out so tasty that you want to eat it with spoons.

Tomato horseradish sauce

What do you need:

• tomatoes - 2.5 kg;
• horseradish root - 0.2 kg;
• garlic - 0.2 kg;
• salt - 20 g.

How to cook:

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

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

Tomato plum sauce

What do you need:

• tomatoes - 2 kg;
• plums (peeled) - 0.5 kg;
• onions - 3 pcs.;
• sugar - 0.2 kg;
• salt - 1 tbsp. l.;
• red ground pepper - to taste;
• 9% vinegar - 100 ml.

How to cook:

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

The taste of this sauce resembles tkemali, but this seasoning has pronounced tomato notes. Serve tomato-plum sauce with meat, including chicken. The sauce also goes well with french fries and potato dishes in general.

Tomato-cranberry sauce for poultry meat

What do you need:

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

How to cook:

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

By and large, this sauce does not have to be preserved for future use, since it can be easily made in winter. It goes well with poultry meat.

Homemade tomato sauce is much better than store-bought. It can be served instead of ketchup, choosing the taste for a particular dish, or it can be used as a dressing for soups and second courses. Homemade sauce can be stored all winter without creating any special conditions for this. At the same time, it does not contain artificial preservatives, as well as dyes and thickeners. This is a completely natural product.

Hello, dear readers of the site!

Today is June 25th. In most of Ukraine and Russia, the tomato season has not yet begun, but I want to tell you in advance how to cook tomato sauce at home, otherwise it will be too late.

Here, I recently described the cooking process. While we were making jam, I took a picture of the process, while I wrote the article, published it, and by the time search robots began to show it to visitors for search queries, it probably took a week, or even more.

And people write to me in the reviews, they say, where were you before with your article? The cones have already grown, they are suitable for woodpeckers, now only next year it will be possible to cook such jam and find out its taste. Here are the bumps I got on my head.

In order not to step on the same rake, I will describe for you the preparation of tomato sauce in advance. We prepare such homemade tomato sauce in jars for the winter. It is delicious in itself, but with boiled pasta or in the form of hot gravy for second courses, it is generally amazing. You can easily cook a quick dinner and season the borscht, in short - add wherever you want - it will be delicious.

To make a half-liter jar of sauce, you will need:

• tomatoes - about 1100 g;
• sugar - 70 g;
• salt - 10 g;
• table vinegar 6% - 30 g;
• black pepper - 0.02 g;
• allspice - 0.01 g;
• cloves - 0.01 g;
• cinnamon - 0.01 g;
• garlic - 0.01 g

Of course, at home it is unrealistic to weigh all these hundredths and tenths of grams, so we add everything very approximately, taste it, put in something else until the taste becomes such that you want to eat the whole pan.

Let's start cooking: we take fresh, good ripeness tomatoes, those that are not suitable for (too large, cracked, with small defects), badly dented and damaged, better set aside. We wash well.

The meat grinder should be boiled in water for several minutes, or at least poured over with boiling water.

We cut the tomatoes in half or into quarters, cut out hard places at the base of the stem and various defects.

We pass through a meat grinder.

We wipe the resulting mass through a colander with small holes or through a large sieve. The skin and seeds will remain, we throw them away.

Now we will make canned tomato sauce from this gruel. We take an enameled pan or stainless steel, put the tomato mass there, put it on a small fire.

It is not necessary to cover the lid so that moisture evaporates. The mass must be constantly stirred so that it does not stick to the bottom. Our task is to boil the mass until it is reduced to half of the original volume.

It will take a long time to boil, you will have to be patient. Before boiling, foam will form, it must be removed with a slotted spoon or spoon. According to the same technology, friends, it is being done and I have a separate article, read it.

In the meantime, take the garlic, peel, cut into thin slices, add salt and rub with a spoon until a homogeneous mass is obtained. You can do it easier - push through the garlic and rub it with salt in the same way.

In a saucepan that is still on the fire and slowly gurgling, add sugar, salt, crushed garlic, ground spices, keep stirring constantly and let it all gurgle for another 10 minutes.

If you do not want the spices to be visible in the sauce (black dots), you can tie the pepper, cloves and cinnamon in a linen or gauze knot, boil it in the sauce for 10 minutes and take it out.

We have already said that you should already have sterilized jars and lids ready for them. Carefully fill, preferably hot jars, with boiling sauce (to avoid cracking, you can put a scalded wooden spoon in the jar and pour it so that the stream falls on the spoon).

Full jars immediately cover with lids and roll up. Check if rolled up tightly and place upside down on a towel. Wrap something on top too and let them cool until morning.

You can additionally sterilize jars with sauce (half-liter - 15 minutes, liter - 25 minutes), but without sterilization, if you do everything quickly and follow the processing conditions - preparing tomato sauce according to this method provides excellent long-term storage of the product.

Well, I think we figured out how to make tomato sauce at home. Use the recipe for health, prepare, treat guests only if they, stunned by the taste, ask how to make tomato sauce like yours, tell them, let them read the site!

Leaving, leave a comment, I will be very grateful!

Here's how to make tomato sauce for pizza: