Tomato sauce for the winter: the best recipes with photos. Tomato sauce at home for the winter according to simple and understandable recipes

19.10.2019

The popularity of sauces in cooking is not questioned. Along with many sauces that came to us from different world cuisines, the most traditional is tomato sauce. Many housewives close tomato sauces for the winter. This is quite understandable. It is tomato sauce that is most widely used in cooking.

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.

How to make tomato sauce for the winter

Everyone wants to make homemade tomato sauce especially tasty. So, there are a few secrets, knowing that you will always have a jar of your homemade real and delicious sauce in the kitchen.

Tomatoes need to choose fleshy varieties, such as bull's heart or ox ear. Then the sauce will be thicker, it will need to be evaporated less and usually these varieties taste better.
Tomatoes should be all only ripe, no pink barrels or spoiled. The presence of diseases on the fruits is also not welcome. Of course, you say, you can cut it, but the taste of a sick fetus changes, and this affects the duration of storage.
You can choose any spices for sauces that you like. I will give a lot today delicious recipes which I love myself. But my advice, make sauces without seeds and skins, it will be much tastier. To do this, you can either stew the tomatoes and rub them through a fine sieve, or chop them with a blender and rub through a sieve. Some juicers also retain seeds.

Ingredients:

A kilo of ripe tomatoes
Medium sized bulb
Sugar with salt to taste
vegetable oil

How to make classic tomato sauce:

We cut the tomatoes into four or six parts, depending on the size and stew a little to soften. Pass through a sieve to remove skins and seeds.
At this time, finely-finely chop the onion and fry a little in a deep frying pan, in oil, then put the tomato mixture there and sugar and salt.
Then we go through with an immersion blender so that the mass becomes more homogeneous and light.
We pack the sauce in small jars, conveniently from under baby puree. Only they need to be sterilized, and the sauce should be stored in the refrigerator.

Italian homemade tomato sauce

Ingredients:

Four and a half kilos of the most ripe and fleshy tomatoes
head of garlic
One onion
Several stalks of basil
Basil leaves, bunch
Two medium carrots
Two tablespoons of olive oil
Tablespoon of salt

How to make Italian tomato sauce:

In the first step, we need to wash and cut into cubes the following vegetables: celery stalks, onions, garlic and carrots. We heat the oil in a saucepan and fry it all for five minutes, armed with a wooden spatula.
Tomatoes, pre-washed and cut into slices, pour into fried vegetables and stew everything for an hour, not forgetting to salt. Remove from heat and pass through a sieve in small, handy portions.
Again, we put our already homogeneous mass on a quiet fire and boil for about a couple of hours. At the very end, we prepare sterile jars, at the bottom of each of which we lay out clean basil leaves. Pour the sauce and just roll it up.

Tomato sauce with garlic and basil

Ingredients:

One and a half kilos of the most ripe meaty tomato
Half a head of garlic
Large bunch of fresh basil
One third of a tablespoon of salt
One third cup of sugar
A teaspoon of table vinegar

Cooking:

Here we act very simply, we cut and scroll the washed tomatoes in a blender, and then we get rid of the seeds and skins with the help of a sieve and set to stew. Do not forget to immediately add sugar and salt, we begin to evaporate so that there is a good density.
While the tomatoes are steaming, by the way, it is not necessary that they boil, we clean and wash the garlic with basil, let them dry and also pass through a blender. Ten minutes before the end of the stew, add to the sauce and stir. We lay out the ready-made sauce in small sterile jars and roll it up.

Tomato sauce Kuban for the winter

Ingredients:

Two kilos of tomatoes
medium bulb
Three cloves of garlic
Half glass of sugar
Tablespoon of salt
A tablespoon of vinegar
A third teaspoon of cinnamon
Three carnations
Two peas of allspice

Cooking:

My ripe tomatoes and cut into pieces, quickly chop with a blender and wipe through a sieve. We put the tomato puree to boil over low heat, but for now we clean and cut the onion as small as possible and send it to the saucepan with the tomatoes.
When we notice that the vegetable mixture has halved in volume, then we can pour the crushed garlic, add vinegar and all the spices. It remains to cook for ten minutes and pack the sauce in jars.

Krasnodar sauce for the winter

Ingredients:

A kilo of ripe tomatoes
A couple of apples, Antonovka is better
Two tablespoons of vinegar 9%
teaspoon of sugar
Half a teaspoon of salt
Nutmeg, chopped, on the tip of a spoon
paprika powder to taste
Half a teaspoon of cinnamon
A pinch of dried garlic and parsley
On the tip of a knife seasoning coriander

How to cook:

We wash our tomatoes, cut into quarters and set to stew. We do the same with apples. Stew until softened, and then just through one sieve, into one saucepan, wipe, leaving all the skins, bones and seeds.
We begin to slowly boil the sauce so that its volume begins to decrease, this is about twenty minutes. Then we add spices, sugar and salt and boil the same amount more. After that, add vinegar with garlic, crushed with a crush, and cook for ten minutes. We immediately lay out the hot Krasnodar in jars under the lids.

Tomato sauce with onions for the winter

Ingredients:

Two kilos of tomatoes and onion
Incomplete glass (faceted) apple cider vinegar
8 cloves
Teaspoon of cinnamon powder
glass of sugar
Two and a half tablespoons of salt

How to prepare this sauce:

Wash and chop the tomatoes, peel and chop the onion. Scroll everything in a meat grinder, there are more seeds and skins left on it, so as not to rub through a sieve.
We put all that mixture on the stove, let it boil, lower the temperature and pour out the spices. In this form, we simmer for an hour, only then add vinegar, simmer for another five minutes and pack in jars that have been sterilized in advance.

Tomato salsa for the winter

For cooking we need to take:

Kilo of fleshy tomatoes
chili pod
Sweet onion bulb
Half teaspoon dried basil
Three cloves of garlic
Three sprigs of fresh thyme
Two tablespoons of sugar
Salt and pepper to taste
Vinegar 6%

How do we prepare salsa sauce:

We wash our tomatoes and cut them into quarters, clean the garlic and onions and also cut them. Grind everything with a blender, and immediately add olive oil and all spices except garlic and vinegar.
Pour everything into a common container, where our sauce will be prepared. We boil it for half an hour, then grind it through a sieve so that we don’t meet peels and seeds.
After that, we cook for only another 20 minutes, and pack them in jars, which were sterilized before that and added a teaspoon of vinegar. Banks roll up and turn over to cool.

Tomato sauce with garlic without vinegar for the winter

What do we need to take:

One kilo each of tomatoes and bell peppers
head of garlic
Salt and pepper to taste

How we will cook:

Wash all the vegetables, cut the tomatoes into quarters, remove the seeds from the pepper, cut it too. Put everything in a blender and scroll, then pass through a fine sieve.
Pour into a saucepan, add sugar, salt, let it simmer slowly for ten minutes.
Then crush the garlic and simmer for another five minutes. Immediately pack hot in dry sterile jars.

Tomato sauce with garlic

Ingredients:

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 for the winter with onions

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

Ingredients:

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

Ingredients:

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.
To warm 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

Ingredients:

Tomatoes - 2.5 kg
Garlic - 5-7 cloves
Hot peppers - 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 for the winter

Ingredients:

Tomatoes - 5 - 5.5 kg
Onion - 2 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 and finely chop the onion. 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

Ingredients:

Tomatoes - 3.0 kg
Carrots - 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.

tomato sauce from tomato

Ingredients:

tomatoes 6 kg.
onion 0.6 kg.
sugar 2 tbsp
bay leaf 3 pcs.
table salt 1.5 tsp
carnation 3 pcs.
table vinegar 9% 1 tbsp.
allspice 8 pcs.

Cooking method:

As you can see, our list of ingredients includes only natural products.
Some of the components will have to be purchased in supermarkets, and we will take vegetables from our own garden or summer cottage.
Surely, every housewife grows tomatoes and onions, because these plants do not need too much care.
Those who cooked tomato paste at home know that vegetables must first be stewed.
For the sauce, this procedure is not needed, we will skip the tomatoes through a meat grinder.
If spoiled places are observed on vegetables, then be sure to remove them.
Onions are also chopped with a meat grinder.
Place the tomato paste in a bowl.
Choose larger dishes, as we have a rather large number of tomatoes.
Add to the total mass of onions, cloves, allspice and bay leaf.
It is recommended to add all the spices at this stage so that when stewing they give up all their flavors
We make a small fire and cook the tomato mass for about 60 minutes, stir from time to time so that it does not burn
This time will be enough to completely soften the vegetables.
Next, we will pass them through a sieve
Try to do it with high quality so that there is practically no cake left.
Personally, I got a little over half a kilogram.
Bay leaf and pepper also got here, since they are no longer needed in the sauce - they gave up all their smells when stewing.
We already have a liquid mass that slightly resembles a sauce, but is still far from it.
The mass should be evaporated so that it does not look like juice.
It should be thicker.
We send the pan with tomato mass to the stove and cook for at least 2 hours.
We fall asleep after a while granulated sugar.
Also salt the dish to balance the taste.
We wait until the mass thickens, then add vinegar and mix thoroughly.
It is better to take vinegar 9%, but it is not always at hand.
Replace it with a weaker counterpart, but add more.
After that, you can take a sample and salt or sugar to your taste.
It's time to pour the hot sauce into jars.
They should be sterilized in advance in any convenient way.
Lately I've been using the microwave for this purpose.
First, I wash each with soda, then pour water and send it to the microwave for 5 minutes, set the power to maximum
We proceed to the process of seaming cans.
Then turn each upside down and cover.
Once the sauce has cooled, it must be placed in a dark, cool place - the basement.
From our number of tomatoes, about 4 liters came out.
If you cook it longer, it will come out in the region of 3 liters.
Be sure to try to make a delicious natural sauce according to my recipe.
The dish does not require special skills, but the whole family will thank you all winter.

Homemade tomato sauce without vinegar

Ingredients:

half a glass of vegetable oil
1.2 kg ripe fleshy tomatoes
250 gr sweet apples
5-6 garlic cloves
250g juicy bright orange carrots
2 bitter peppers
0.25 cup salt
250 gr sweet red pepper

Cooking:

Wash tomatoes thoroughly and peel.
To do this, make a neat cross-shaped incision on the top of each tomato.
Then scald the tomatoes with boiling water and pour over with cold water.
After this procedure, the skin from the tomatoes is easy to remove.
After peeling the tomatoes from the skin, cut them into 4 parts.
Wash the apples, peel and remove the core.
Cut apples into 4 pieces.
Wash the carrots, peel and cut into small pieces.
bell pepper wash, remove seeds and stems and cut into several pieces.
Pass tomatoes, apples, bell peppers and carrots through a meat grinder, choosing a medium knife.
Put the vegetable mass in a saucepan or a large enameled basin (pan), bring to a boil over low heat.
Boil the vegetable mass for an hour, stirring it regularly.
After an hour of cooking the sauce, pour vegetable oil into the vegetable mass, mix the composition and cook for another 1 hour. Read more:
While the sauce is boiling, peel the garlic, divide into cloves and pass through a press.
Wash the peppers, remove the seeds and chop very finely.
garlic and spicy pepper after 2 hours of cooking the sauce, add to the total vegetable mass along with salt.
Mix the sauce and cook for another half an hour.
Remove the finished sauce from the heat, pour hot into sterilized jars, close with boiled lids, let cool and store in a cold place (cellar, refrigerator, cold cellar).

If you like to serve dishes to the table with a variety of sauces, ketchups and mayonnaises, then we advise you to prepare a very tasty and natural tomato sauce for the winter. It will enhance and reveal the taste of your dish and give it sophistication.

Recipe for a delicious tomato sauce for the winter

Ingredients:

ripe tomatoes - 3 kg;
sugar - 135 g;
sea salt - 25 g;
vinegar 6% - 80 ml;
garlic - 1 clove;
carnation inflorescences - 7 pcs.;
black peppercorns - 25 g.

Cooking

Rinse the tomatoes, peel and finely chop. Then put the tomatoes in a saucepan and put the dishes on the stove, turning on medium heat. Boil them for 20 minutes until they decrease slightly in volume. Next, throw in sugar, salt to taste and warm the mixture for a few more minutes. Add all the spices and remove it from the stove. After cooling, grind it through a fine strainer, transfer to a saucepan and bring to a boil again. We decompose the hot sauce into jars and roll up the lids for the winter.

Very tasty sauce for the winter from tomatoes and apples

Ingredients:

ripe tomatoes - 10 kg;
large apples - 4 pcs.;
ground black pepper - 5 g;
ground cinnamon - 0.25 tsp;
nutmeg powder - 5 g;
- 5 ml;
red ground pepper - 5 g;
homemade garlic - 5 cloves;
vinegar 9% - 20 ml.

Cooking

Rinse the tomatoes, carefully remove the skin from them and chop into slices. Put the tomatoes in a saucepan and simmer until soft, stirring occasionally. After that, grind the workpiece through a strainer. We chop the apples as finely as possible, stew and mash with a crush until mashed, and then combine with tomatoes and boil for 10 minutes. Add honey, all spices, spices, stir and detect another 10 minutes. Lastly, add vinegar, drop the garlic and heat the contents for another 5 minutes. Pour the hot sauce into dry jars and immediately close the lids hermetically.

The most delicious tomato sauce for the winter

Ingredients:

medium tomatoes - 3 kg;
garlic - 8 cloves;
onion white onion - 145 g;
dry cloves - 8 pcs.;
peppercorns - 15 pcs.;
ground dry cinnamon - 0.5 tsp;
apple cider vinegar 9% - 20 ml;
table salt - 15 g;
crystalline sugar - 30 g.

Cooking

Remove the skin from the washed tomatoes, cut into slices and put in a cauldron. We put the dishes on the fire, cover with a lid and cook for 15 minutes.

In a bowl, mix black, allspice and cloves, pour into cheesecloth and wrap in a bag. Peel the onion, chop it into half rings, and finely chop the garlic cloves with a knife. When the tomatoes soften, throw onions to them, stir and simmer under the lid for 10 minutes. Then add the garlic, mix and, without closing the lid, cook over low heat for another 3 minutes. Pour the hot sauce into a blender bowl and turn into a homogeneous thick puree. Now again send the resulting mixture to the pan, put a bag of spices and boil over low heat until thickened. Season the tomato paste with sugar, salt and ground cinnamon. Mix everything thoroughly, simmer for 5 minutes, and introduce carefully. Pour the boiling sauce into hot jars, cover with lids and seal tightly. Turn the blanks upside down, wrap with a blanket and leave delicious sauce cool from a tomato for a day, and then put it in the cellar for the winter.

winter tomato sauce- a delicious preparation that every housewife can cook on her own. Adding various vegetables to tomatoes, spices and greens, hot ingredients and even fruits, you can get a bright, rich-flavored snack that will be an addition to your everyday menu. baked meat and Fried fish, potato casserole and simple boiled pasta have a completely different taste if you add a delicate tomato to the dish. You can prepare for the winter without cooking, in which case the jars must be stored in the refrigerator, but most housewives choose a recipe with cooking and adding vinegar.

Homemade tomato sauce for the winter

Plum tomato sauce is an incredibly tasty addition to homemade dishes, it can be served with meat and fish, added to gravy and simply eaten with cereals and bread for a quick refreshment. Plums are best picked slightly sour, fit blue and yellow plums for this recipe.

To prepare homemade tomato sauce for the winter, you will need two kilos of ripe fleshy tomatoes and a kilo of plums. Please note that the recipe indicates the weight of already processed fruits, in which the stone has been removed, so initially you will need more plums - about 1.2 kilos.

In addition to the main ingredients, we need a few heads of onions - 2-3 medium-sized. Garlic is added to almost all tomato preparations, in this case, about 100 grams of peeled garlic cloves should be taken. Such an amount will not make the appetizer spicy, but it will add flavor to it. You can add a few peppers if you like. Also be sure to try it.

In some recipes, various greens and roots are also added to the tomato-plum sauce - parsley, dill, basil, cilantro and celery stalks. Of the spices, only 150 grams of granulated sugar and a couple of tablespoons of salt without a slide are added. If you plan to store the workpiece in a bank under iron cover in the pantry, you must definitely add one tablespoon of vinegar to each jar, which will act as a preservative. A blank without vinegar can be stored exclusively in the refrigerator for no more than 1-2 months.

You can make winter tomato sauce with the addition of various vegetables, fruits, but it is plum that is considered the most delicious and refined, due to its sweet and sour taste and delicate texture. As always, let's start with the preparation of vegetables - tomatoes and plums should be washed with running water, cut off green tails and twigs. Cut the cream in half and remove the stones, after which it is necessary to weigh the processed fruits, making sure that their weight is equal to a kilogram.

Onions, garlic should be peeled, garlic should be passed through a garlic press. Peel the pods of hot pepper from seeds and cut into thin strips. Be careful when handling hot peppers as they can irritate your skin. After you cut the pepper, your hands must be thoroughly washed, and you can additionally lubricate them with vegetable oil to reduce irritation.

Tomato sauce for the winter "Lick your fingers"

At the next stage of work, you will need a meat grinder - an indispensable appliance in the kitchen if the hostess wants to cook homemade tomato sauce for the winter. After grinding through a meat grinder, all the ingredients remain in the form of small pieces, if you want to get a homogeneous sauce, like tomato ketchup in the store, you should use a blender to grind, and additionally wipe the mass through a sieve.

In a meat grinder, you need to chop the tomatoes, plums, onions. The resulting mass should be transferred to a saucepan with a thick bottom or cauldrons, add salt and sugar, in the amount indicated in the recipe. First, the cauldron must be put on a large fire, but after the mass boils, the fire should be reduced to a minimum. Tomato-plum adjika should be cooked for one and a half hours. After 80 minutes, add chopped garlic and hot pepper to the cauldron.

If you add basil greens and celery stalks, then it must also be chopped in a meat grinder, and then boiled in a cauldron for an hour and a half. Dill and chopped cilantro are added along with garlic. The finished hot billet must be laid out in jars and rolled up for the winter. Try this spaghetti tomato sauce and you will never forget its amazing taste.

You can add not only salt to vegetables, but also other spices - ground black pepper, paprika, coriander. Instead of hot pepper, you can add ground red, but do not overdo it with the amount, otherwise it will lose its delicate taste.

Tomato sauce for the winter

Lutenitsa is Bulgarian winter tomato sauce, which turns out to be very spicy according to the classic Bulgarian recipe. The amount of ingredients indicated in the recipe will allow you to prepare three half-liter jars, they must be prepared in advance, sterilized with steam, and boil the lids for 5 minutes.

We need 1.5 kilos of bell peppers (what a Bulgarian recipe without it!), half a kilogram of juicy tomatoes, two pods of hot red pepper, a small head of garlic. It is impossible to imagine Bulgarian cuisine without herbs, so this recipe includes celery greens and basil.

To ensure long-term storage of preservation, you need to add two tablespoons of natural apple cider vinegar and 150 ml of vegetable oil, a tablespoon of sugar and a teaspoon of salt.

Simple winter tomato sauce"Lutenitsa" will not cause any difficulties; the young hostess will also cope with the preparation of such a spicy snack. Thanks to the addition of vinegar, it is perfectly stored for a year, so you will always have a delicious addition to homemade dishes on hand, but Lutenitsa is the best snack meat cooked over an open fire.

Let's start preparing the ingredients with pepper: the pods should be cleaned of seeds and rinsed with running water. Seeds must be removed from both sweet and hot peppers, otherwise the appetizer will be too spicy and rich.

Tomatoes can not be peeled, after chopping it will be almost invisible in the snack. The fruits must be cut into arbitrary slices so that the pieces can easily pass into the neck of the meat grinder. We also grind hot and sweet peppers. Pour the tomato mass into a cauldron and cook after boiling for another 15 minutes.

While the tomato is simmering, you can prepare the rest of the ingredients: celery, garlic and basil must also be chopped with a meat grinder. After 15 minutes of boiling in a cauldron, add garlic mixture, add sugar and salt. After adding garlic, cook for another 15 minutes, and at the very end, pour in two tablespoons of apple cider vinegar. Now the blank can be poured into jars and stored in the cellar for 1-2 years.

Tomato sauce for the winter: recipes

Garlic and hot peppers are one of the main ingredients when you cook tomato sauce for the winter "Lick your fingers", but there are other burning components that will be a great addition to tomatoes. For example, horseradish, which can also act as an independent sauce, but in this case the appetizer turns out to be too vigorous, so tomatoes are added to horseradish to smooth out the taste and make it more tender.

and horseradish is called "Hrenoder" or "Hrenovina". If you love spicy snacks, then this recipe is for you! For every kilogram of tomatoes, we need 80 g of horseradish roots and 60 g of garlic. We will not add any other vegetables to this recipe so as not to mix the tastes. Of the spices, add only salt (3 tsp), sugar (1 tsp) and a pinch of paprika. Please note that the number of ingredients for one kilogram of ripe fruits is indicated, respectively, if you take more vegetables, then the remaining ingredients must be increased proportionally.

At your disposal various options, how to cook tomato sauce for the winter, recipes you can choose according to your taste. Keep in mind that some recipes can be difficult, while others are quick and easy to make. When it comes to horseradish, you need to remember about its pungent smell, so when you grind it in a meat grinder, you need to take precautions, otherwise the mucous membrane of the nose and eyes may be burned. It is advisable to put on a plastic sleeve on a bowl and a meat grinder, securing it with rubber bands, so the smell of horseradish will not spread.

For "Hrenoder" it is necessary to choose young roots, but if they lie from last year, then they should first be soaked for several hours in cold water, then grind in a meat grinder. Horseradish roots must be peeled.

Tomatoes also need to be chopped in a meat grinder, add the remaining components to the tomato mass - chopped horseradish and garlic, salt and sugar. received tomato and pepper sauce for the winter with the addition of garlic and horseradish, we will not expose heat treatment to preserve the aroma and taste of hot ingredients.

Raw “Khrenoder” is laid out in prepared clean, steam-sterilized jars and closed with new lids. The workpiece is perfectly stored all winter in a cool place.

Green tomato sauce for the winter

you know what for winter preparations not only ripe red fruits are suitable, for example, you can harvest. Deserves special attention and winter green tomato sauce, which you can start cooking when the main season of home seaming has already passed. Unripe fruits are harvested from the beds in the fall, and by this time you have probably finished pickling red tomatoes and cooking vegetable salads, so there is time for culinary experiments.

You can also add horseradish chopped in a meat grinder to green fruits to make spicy adjika, you can use garlic and hot red pepper, because every housewife knows that green tomatoes are best combined with hot ingredients. Green sauce must be cooked for 20-30 minutes, only after that it is laid out in jars.

For preparations for the winter, you can use a recipe in which Antonovka sour apples, onions and greens are added to green fruits. In the future, the recipe completely repeats the process of preparing ordinary tomato adjika. Vegetables should be chopped in a meat grinder, and then cooked until tender in a cauldron, adding sugar and salt. The preservative is natural vinegar - wine or apple.

Tomato sauce for the winter- this is an excellent homemade tomato preparation, which in its own way useful properties no worse fresh vegetable. Cooking it according to this recipe is not at all difficult and even very fast. Thus, it is possible to process tomatoes that are left unnecessarily into a supplement that is useful for the body, which will support immunity in the cold season.

In addition, why buy a product full of chemicals and food additives in the store when you can make your own seasoning at home. Store-bought sauce loses all its useful qualities, because it contains a large amount of substances that allow ketchup to have a longer shelf life, and home-made ketchup can be stored for no more than a few years.

The benefits of homemade tomato sauce lies in the content a large number vitamins, including A, B, C, E, PP. Tomato sauce contains a substance called serotonin, which helps restore nervous system and bring the body back to normal after stress. Also, the sauce acts as an antimicrobial agent that helps cleanse the body. This preparation is simply indispensable for constipation, flatulence and diarrhea. Thanks to the daily consumption of canned tomato sauce, your body will be constantly nourished with vitamins, and your immunity will become stronger.

Cooking such a wonderful preparation for the winter guarantees you and your entire family good health. Ours will help you prepare tomato sauce for the winter. step by step recipe with photo.

Tomato sauce for the winter - a recipe with a photo of a blank at home

Tomato sauce for the winter is a healthy and tasty homemade tomato preparation, which is not at all difficult to prepare according to this recipe.

Homemade tomato sauce for the winter

Among the recipes for preparing vegetables for the winter, I also have homemade tomato sauce. Intense in color, perfectly balanced in taste, fragrant and 100% natural product prepared at home. You will hardly find such tomato sauce on store shelves, because it contains selected tomatoes, homemade onions and fragrant spices. A fairy tale, not a sauce!

Undoubtedly, in addition to these ingredients, you have the right to add your own: garlic, other seasonings and spices ... But! I prepare tomato sauce for the winter in exactly this way, with exactly such a set of products, in precisely such proportions. Therefore, I can say with confidence that this vegetable preparation for the winter has been repeatedly tested and the result will not disappoint.

How to cook tomato sauce, you will read below, but what dishes to add it to and how to use it - see for yourself. Actually, the way you are used to using store-bought sauce: you can cook pizza with it, add it to ready-made pasta, flavor fish or meat with it, stew chicken in sauce ... The flight of culinary imagination is almost limitless!

Tomato sauce for the winter: the best recipes

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.

Recipes for tomato sauce can be found in almost every national cuisine peace. This popular "seasoning" is used both for marinating various products and for serving ready-made dishes.

Such popular dishes as borsch, 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.

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.
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.
When the sauce has cooled, rub it through a fine sieve - this way you will weed out large spices.
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.

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.
Cut apples as small as possible, stew and grind, and then combine with tomatoes and simmer for 10 minutes.
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.
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 cloves of garlic, 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).

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.
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.
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.
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.
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.
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.

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.
Finely chop the chili pepper. Finely chop the onion. Peel the bell pepper from the stalk and seeds and cut without removing the peel.
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.
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.
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.

Blanch the peeled tomatoes, cut in half and put in a large deep cauldron.
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.
On a low heat, simmer the future sauce until it is reduced by half.
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.
Pour the prepared tomato sauce into jars, cover with lids and sterilize for 15 minutes.
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.

Cut the peeled tomatoes into slices. Peel the carrots and cut into pieces. Squeeze the garlic through a press. Sweet pepper cut into cubes.
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.
Add chopped garlic, vegetable oil, finely chopped parsley, sugar and salt.
Bring the sauce to a boil and keep on the stove for another 3-4 minutes.
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.

Peel horseradish and garlic. Remove the skin from the tomato.
Grind all vegetables separately in a meat grinder.
Boil the tomatoes for 20 minutes, add horseradish and simmer for another 10 minutes. Add garlic at the very end.
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.

Rinse parsley and basil thoroughly and dry with napkins, and then finely chop the greens.
Remove the skin from the tomatoes, coarsely chop the pulp and boil for 30 minutes. Then chop the tomatoes with an immersion blender.
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.
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.
Pour the prepared sauce with basil into sterilized jars and carefully tighten the lids. This sauce is perfect for pizza and spaghetti.

Tips for making tomato sauce for the winter

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!”

Tomato sauce for the winter: 7 recipes how to cook at home

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

Tomato sauce for the winter: four ways to diversify the winter menu

You can't find fresh tomatoes in winter. But you can make preparations in the fall - and then in the winter there will be tomato sauces. There are a lot of options for tomato sauce - its taste depends on the set of spices that are included in the composition. Such a sauce may well be an addition to the main dish, as well as an independent snack.

With the help of tomato sauce, you can diversify many dishes where tomato paste is usually used: it will give them a brighter flavor richness. Homemade tomato sauce is always tastier and healthier than store-bought. It is harvested in many countries of the world, and in our country too. Experienced housewives have dozens of recipes that help them diversify their winter stocks.

Tomatoes are a versatile product. They go with almost everything. Because tomato sauce for the winter is a really useful preparation.

Adjika spicy

One of the variations of tomato sauce is adjika. This oriental dish has firmly entered our daily diet, and according to this recipe, it always turns out fragrant and spicy. A set of spices is very important here - they are what make this unique taste.

First, prepare a small, test portion. Bringing it to taste, you can take on a large scale. How many such adjika do not prepare - it always diverges among the first. Especially to the taste of adjika for men.

To prepare such a tomato sauce for the winter, it is better to take large tomatoes. Peel them, grind them in a blender. Bringing to a mushy state is not worth it - it is better if pieces come across. Peel the onion and garlic, also chop in a blender or by hand - cut into small pieces with a sharp knife.

Advice! Tomatoes are easier to peel if you first make a cross-like incision at the base and pour boiling water over them: the incised edges of the skin wrap up, and it will be easy to remove them.

The mixture of tomatoes and onions is then simmered over moderate heat until it has reduced in volume by a third - this evaporates the excess liquid, which means that fewer cans are needed to pour the sauce into them. When the desired volume is reached, spices are added, stewed for another 10 minutes, then vinegar is added, the fire is turned off, the hot red sauce is poured into sterilized jars, the lids are closed and put in heat, turning the neck down. You can return the jars to their usual position only the next day - when they have completely cooled down.

Adjika is perfect for cereals, pasta, potatoes. It can be added to first courses and roasts, as well as served in a separate bowl with meat and fish.

Today, this sauce is probably no less popular than tomato paste. Indeed, the once original recipe for using tomatoes quickly gained popularity, and today ketchup is served with absolutely any dish.

It is not at all difficult to prepare it. True, it takes time, roomy dishes and a lot of tomatoes. The consumption of tomatoes in this recipe is high, and perhaps homemade ketchup nothing cheaper than the factory one. But the composition is exclusively natural. It can be stored in jars in a cool room for a very long time - and at home there will always be a healthy and tasty sauce.

To make ketchup you need:

Tomatoes can be peeled and passed through a meat grinder, or, without even peeling, grind in a blender. Sharp knives will pulverize the skin so it doesn't get in the way of enjoying the smooth texture of the sauce.

Pour the tomato mass into a saucepan with a heavy bottom (this is important so that the contents do not burn), add spices and mix thoroughly. Cook over low heat. Some recipes suggest boiling until almost all of the liquid has evaporated. But in this case, the volume of the finished sauce will hardly reach 1/6 of the primary volume of the ingredients.

There is another, more practical option: let the tomato mass with spices boil for half an hour, and then, stirring it evenly, add starch. You need to pour it in a thin stream and closer to the edge of the pan - if you pour it into the middle, where the mixture is inactive, a clot forms, which is not needed here at all.

Potato starch plays the role of a thickener - let the tomato sauce with starch boil for a few more minutes, and you can safely turn it off. At the very end, vinegar is added to the sauce, and it is poured into jars. You can simply cover and store such ketchup in the refrigerator, or you can roll up the jar tightly and store it in the pantry.

Advice! The taste of ketchup can be changed: if you remove the paprika, you get a classic barbecue sauce; if you add garlic, it will be spicy; if you finely chop the hot pepper, it will be chili ketchup.

Sauce "Spark"

No less worthy alternative to ketchup. Preparing is extremely simple, however, and eaten just as quickly.

For the sauce "Spark" you need:

No salt or other spices are needed - despite a very modest set of ingredients, they are enough to make a really tasty sauce. Grind tomatoes in a meat grinder or blender.

Horseradish and garlic are also either passed through a fine meat grinder, or grated on a coarse grater. Then boil the tomato mass over high heat for 20 minutes, add horseradish and after another 5 minutes - garlic. Simmer everything for another 10 minutes, then pour into sterile jars and close them tightly.

spicy tomato sauce

Tomato sauce with aromatic herbs is a pleasant reminder of summer.

For its preparation you need:

Grind the tomatoes in a blender (a meat grinder is also excellent), heat over high heat until boiling, and then simmer for 20 minutes over a small flame. Add all the spices, cook for another half an hour, stirring occasionally and without covering with a lid. When the mass becomes a little thicker than liquid sour cream, turn it off, add vinegar, mix intensively, pour into sterilized jars, not reaching 1 cm to the neck, and tighten the lids tightly.

This sauce is stored both in the refrigerator and on the mezzanine or in pantries.

Advice! Such a sauce is best suited for meat, and, moreover, for any: for minced meat and lumps, for fried, boiled and baked, for a dietary and completely opposite dish.

Each of the above recipes is unique in its own way. Do not try to stop at just one option: try everything! Perhaps each of them will be to your taste - and then the assortment of tomato sauces for the winter will be varied enough to calmly wait for the new tomato season.

Tomato sauce for the winter: recipe

Winter time is the most difficult time to make a menu, but everything will change if you prepare tomato sauce for the winter. Depending on the composition, the sauce may be tender,

Tomato sauce for the winter

Whatever tomato sauce can be: sweet and sour, ideal for meat and poultry, sweetish for potatoes, spicy with sourness for pasta and other side dishes. However, high-quality sauce made from natural products is not cheap. Each housewife is able to correct the situation by preparing tomato sauce for the winter during the harvest season. It is enough to study the principles of cooking and find a good recipe.

How to make tomato sauce

Good sauce comes from good products- This main secret delicious tomato sauce. It should be prepared from ripe, selected tomatoes, and not from those products that are simply a pity to throw away, even though they are good for nothing. They are not suitable for sauces.

In addition to this secret, there are others.

In order for the sauce to become thick, starch is added to them in industrial production. When preparing the sauce at home, you can also go this way - to save money. But in fact, thick tomato sauce can be obtained without starch. To do this, you just have to cook the tomatoes longer so that the excess moisture evaporates. In this case, there will be less tomato sauce, but it will have a richer taste and aroma.
To obtain a homogeneous mass, tomatoes will not only have to be passed through a meat grinder or juicer, but also rubbed through a sieve. Skins that get into the sauce will spoil its taste. But pieces of pulp will not harm the sauce, but will give it an additional charm.
The taste and aroma of tomato sauce largely depend on the additional ingredients and the bouquet of seasonings. Therefore, in order to obtain a harmonious taste with a lack of culinary experience, it is better not to deviate from the recipe, but experienced housewives they can experiment, increasing or decreasing the amount of spices, sugar and salt to their liking.

Spicy tomato sauce with basil

tomatoes - 2 kg;
garlic - 1 clove;
basil (fresh) - 0.2 kg;
vegetable oil - 0.2 l;
sugar - 80 g;
salt - 80 g.

Prepare jars with a total capacity of 2 liters - approximately as much sauce will come out of the amount of ingredients indicated in the recipe.
Wash the tomatoes, remove the stalks and make a cross-shaped incision on each and dip in boiling water for 2-3 minutes.
Transfer the tomatoes to cool water, then remove the skin from them and cut into small pieces, put in a saucepan and boil over low heat for half an hour.
Grind the tomatoes by rubbing them through a sieve or using a blender.
Wash, dry, finely chop the basil. Put it in tomato puree.
Bring to a boil and, stirring constantly so that the tomatoes do not burn, cook for 20 minutes.
In a thin stream, without ceasing to stir, pour in the oil, squeeze the garlic, cook for 10 minutes.
Pour in salt and sugar, after which, after boiling for a couple of minutes, spread the sauce into jars and close them tightly.

The sauce can be left to cool at room temperature, after which it should be stored in a cool pantry and basement. Tomato sauce with basil is great with pasta.

spicy tomato sauce

tomatoes - 5 kg;
hot capsicum - 0.25 kg;
hops-suneli - 20 g;
garlic - 2 heads;
coriander (ground) - 10 g;
salt - 120 g;
sugar - 180 g.

Dip the washed tomatoes in boiling water, boil in it for a couple of minutes, rinse in cold water and remove the skin from them.
Cut the tomatoes into slices and put in a saucepan, put in the refrigerator overnight.
The next day, drain the juice that stands out from the tomato slices, but do not pour it out.
Put the tomato slices in a saucepan to boil for half an hour, then cool and wipe through a sieve.
Return the tomato mass to the pan, pour in the previously drained juice, add salt, sugar, suneli hops and coriander. Cook together until the sauce reaches the desired thickness.
Peel the garlic, pass through the garlic press and add to the tomato mass. Boil for another 5 minutes and arrange in sterilized jars.

The spicy tomato sauce goes well with meat dishes. Despite the absence of vinegar in the composition, the sauce can be stored at room temperature in winter, provided that the jars are sealed tightly.

Sweet and sour tomato sauce with apples

tomatoes - 2 kg;
apples of sweet varieties - 0.25 kg;
red ground pepper - 1 g;
ground cinnamon - 1 g;
nutmeg - 1 g;
honey - 5 g;
ground black pepper - 1 g;
garlic - 1 clove;
table vinegar (9%) - 10 ml.

Pour boiling water over the washed tomatoes and remove the skin from them.
Cut into small pieces, put in a saucepan and simmer over low heat for half an hour.
Wash the apples, remove the core from them, cut into slices and bake or boil until soft.
Cool the tomatoes and grind through a sieve.
Grind apples separately.
Mix apples with tomato mass and boil together for 10 minutes.
Put honey, add spices, cook, stirring, until the sauce thickens.
Squeeze the garlic into the sauce, pour in the vinegar, boil for another 5 minutes and arrange in clean and dry jars that need to be sterilized in advance.

Sweet and sour sauce goes well with vegetable casseroles and vegetable cutlets. You can stew cabbage with it, using it instead of tomato paste. Such preparation for the winter is necessary in any house.

Kuban tomato sauce

tomatoes - 3 kg;
garlic - 8 cloves;
onion - 0.25 kg;
cloves - 8 pcs.;
allspice peas - 14 pcs.;
black peppercorns - 10 pcs.;
ground cinnamon - 3 g;
apple cider vinegar (6%) - 40 ml;
salt - 15 g;
sugar - 60 g.

Peel the tomatoes from the skin, cut into small slices, put in a saucepan with a thick bottom.
Put on fire and cook, not forgetting to stir, for 15 minutes.
While the tomatoes are simmering, prepare the onion by cutting it into half rings.
Put the onions to the tomatoes and cook with them for another 10 minutes.
Grind the garlic by passing through a press. Add to tomatoes, cook for 2 more minutes.
Remove the tomato mass from the heat, cool. Transferring it in parts to the blender bowl, grind to a puree state, transfer to the same pan in which it was cooked first.
Put it back on the fire and simmer until it thickens. All this time, the pasta must be stirred so that it does not burn.
Put the spices in a thin cloth bag and lower to the bottom of the pan with tomato paste. Pour salt and sugar into it.
Cook, stirring, for another 10 minutes.
Pour in the vinegar and, after boiling for a few more minutes, put it in sterilized jars.
Roll up the jars and place the lids down. Wrap with a blanket for a day. A day later, you can put it in the pantry for winter storage.

Tomato sauce prepared according to this recipe can be considered universal: it goes with all dishes.

Mexican tomato sauce

tomatoes - 1 kg;
onion - 0.2 kg;
chili pepper - 0.2 kg;
sweet pepper - 0.4 kg;
oregano - 5 g;
garlic - 6 cloves;
table vinegar (9%) - 50 ml;
sugar - 20 g;
salt - 2 g;
vegetable oil - 100 ml.

Wash the chili peppers, cut in half, remove the seeds, bake for 10 minutes, cool and peel.
Wash the bell pepper, remove the seeds from it, cut into small pieces.
Finely chop the peeled onion.
Pass peppers, onions and garlic through a meat grinder.
Wash and blanch the tomatoes for three minutes, cool them and remove the skin. Remove the hard part near the stem with a knife.
Cut the tomato pulp into pieces about two centimeters.
Mix with other vegetables and place in a heavy bottomed saucepan over heat.
Simmer over low heat until the sauce has a smooth consistency. Pour in the oil with vinegar, add sugar, salt and oregano. After boiling for 5 minutes, you can lay out in banks. They must first be sterilized.
Roll up the jars and, after cooling, put them in the pantry for the winter.

The sauce goes well with meat and fish dishes, to beans and peas.

Tomato sauce with carrots

tomatoes - 3 kg;
carrots - 0.5 kg;
sweet pepper - 1 kg;
garlic - 2 cloves;
parsley (fresh) - 100 g;
vegetable oil - 200 ml;
table vinegar - 40 ml;
sugar - 0.25 kg;
salt - 40 g.

Wash, deseed vegetables, chop, passing through a meat grinder or using a blender.
Finely chop the washed and dried parsley.
Put the vegetables in a saucepan and simmer for 25 minutes after boiling.
Pour oil into the vegetables, put chopped parsley, add sugar and salt, boil for another five minutes.
Pour in the vinegar, cook for 2 minutes and put the sauce in jars. Banks before this need to be sterilized.
Close the jars with boiled metal lids, put away for the winter.

The sauce has a pleasant mild taste. It can be served as a sauce for potatoes or rice, and can be used to prepare other dishes as a condiment.

Tomato sauce with horseradish

Peel the vegetables and chop them individually by turning through a meat grinder.
Combine tomatoes and horseradish, put in a saucepan and cook over low heat for 25 minutes. All this time, the mass must be well mixed.
Add garlic and salt, boil for another 5 minutes.
Arrange in sterilized jars, cork.

The sauce will appeal to lovers of spicy snacks.

Tomato sauce with plums

tomatoes - 2 kg;
plums - 0.5 kg;
onion - 0.25 kg;
sugar - 0.2 kg;
salt - 20 g;
red ground pepper - 5 g;
table vinegar - 100 ml.

Peel the tomatoes from the skin by dousing them with boiling water before this or by boiling them whole in hot water within 5 minutes.
Wash the plums, remove the pits from them.
Remove the skin from the onion, cut into small pieces.
Run the tomatoes, onions and plums through a meat grinder.
Put in a saucepan and cook for an hour, stirring occasionally to avoid burning.
Pour in salt, sugar, pepper, pour in vinegar and cook for another 5 minutes.
Arrange in pre-sterilized jars.
Roll up the banks. When they cool down, put them in the pantry for the winter.

The sauce has a tart sweet and sour taste, goes well with fried potatoes.

Having prepared tomato sauce for the winter different recipes, you will always find what to serve with this or that dish. In addition, tomato sauce can be used as a dressing for soups, stewed vegetables, meat, fish.

How to cook tomato sauce for the winter at home: 8 recipes

Tomato sauce for the winter Whatever tomato sauce can be: sweet and sour, ideal for meat and poultry, sweetish for potatoes, spicy with sourness for pasta and other side dishes.

Step-by-step recipes for making tomato sauce for the winter without sterilization: fragrant spicy and spicy tomato sauces for the winter

2018-08-15 Oleg Mikhailov

Grade
prescription

682

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

2 gr.

carbohydrates

14 gr.

78 kcal.

Option 1: Spicy and thick tomato sauce for the winter - a classic recipe

We measure the coriander and use it already ground, it is also better to rub both types of pepper with your own hands. The amount of vinegar may be excessive, start with half of the norm indicated in the recipe, and after tasting the sauce that has cooled down, decide for yourself how much to add the acid solution. The following recommendation applies to absolutely all the recipes in the selection: tomatoes should be fleshy and on the verge of overripe, they have more juice, they are easier to peel, if necessary according to the recipe, and almost do not sour. Varieties - your choice, you can and different.

Ingredients:

three onions;
2500 grams of tomatoes;
half a glass of vinegar;
250 grams of sugar;
starch - two tablespoons;
60 milliliters of oil;
a spoonful of a mixture of red and black pepper;
one and a half tablespoons of salt;
a large spoonful of coriander and suneli hops.

Step-by-step recipe for homemade tomato sauce for the winter

Of the tomatoes, only juice and pulp are needed, you can peel them off by scalding the tomatoes with boiling water first, and then rub them through a large sieve, getting rid of the seeds. The second option is a special auger juicer, or a nozzle for a manual meat grinder, however, for the convenience of working with it, it is also desirable to remove the skin from the tomatoes as much as possible.

We heat a frying pan, ordinary steel, with oil, cut rings into quarters, slightly blush on it onion. Pour in the tomato, temporarily raise the temperature until the juice boils, then adjust the heat to a low boil and, stirring occasionally, evaporate the juice until thick, about half an hour. Pour and mix the salt, chopped spices and part of the sugar, pour vinegar in a spoonful, mix the sauce immediately and take a little in a spoon. After letting it cool completely, try it, the most important thing is to determine the amount of sugar, the sauce should not be sweet, we only remove excess sourness in this way.

Still stirring infrequently, boil the sauce for another half an hour, then add starch dissolved in a small amount of water into it. After mixing and warming up the mass for another half an hour, we package and cork in a sterile container. The estimated yield of the finished product is about one and a half liters, it is convenient to sterilize a half-liter container after washing by heating in a microwave oven.

Option 2: Large portion of tomato sauce for the winter without sterilization - a quick recipe

The volume, which we called considerable, may well seem to you completely miserable, as soon as you open the first jar of sauce. Keep the proportions and follow the recommendations, and most likely you will have to cook more than one batch of such a sauce.

Ingredients:

tomatoes, fleshy, ripe - 12 kilograms;
half a glass of sugar and salt - put to taste;
a spoonful of pepper and cinnamon (freshly ground powder);
table vinegar;
a dozen cloves;
two tablespoons of mustard (dry).

How to quickly cook spicy tomato sauce for the winter without sterilization

We grind the tomatoes with a manual meat grinder, through a large grate. You can not install it at all, if the design of the meat grinder allows it. We wipe the puree first through a colander, getting rid of large parts of the dense skin, then through a large-mesh sieve, seeds and shreds of the skin, smaller, should remain on it.

Boil the juice slowly, until the volume is reduced by about half. Grind cinnamon, cloves and pepper and mix with mustard, pour a spoonful into the pan and mix. Then, in the same small portions, mix half the sugar and salt into the sauce, add a quarter cup of vinegar. Scoop a spoonful of sauce from the bottom of the pan and put it on a saucer, let it cool completely and taste, evaluate for saltiness and sourness. With small portions of sugar, and, if necessary, salt, bring the sauce to the desired taste.

We boil the mass for twenty minutes, take the last sample. A convenient container for storing thick tomato sauces is half a liter, I clean the jars ahead of time, preferably without "strong" drugs. Get by with soda and dry mustard, then rinse the jars especially carefully. We pack the sauce literally boiling, wipe off the droplets that have fallen on the rim of the neck, and roll it up using boiled lids.

Option 3: Fragrant and spicy tomato sauce for the winter - "Satsebelli"

Ready-made spices in the sauce choose yourself, the compositions "Azerbaijani", "Uzbek" and "Armenian" are equally good. You can collect seasonings according to your taste or ask the master in the spice shop to pick up a good set, indicating the desired spiciness.

Ingredients:

fleshy, slightly overripe tomatoes - five kilograms;
pepper, sweet - 400 grams;
a glass of peeled garlic (large teeth);
150 milliliters of vegetable oil and the same amount of table vinegar;
one and a half tablespoons of salt;
200 grams of onion;
a spoonful of red and black pepper (ground);
sugar - 350 grams;
two small packages of a mixture of oriental spices.

How to cook

Peel and wash the onions, along with the Bulgarian pepper, rinse the tomatoes, cut everything into pieces convenient for grinding. Use a meat grinder or blender and chop vegetables, pour into a cauldron.

Peel and set aside the garlic for now, and add all the other ingredients to the tomato, mix and, without changing the heat, simmer for another half an hour. During this time, finely chop or crush the garlic, add to the sauce and cook for no longer than ten minutes.

We prepare the container for the sauce in advance, pour the sauce into it and roll it up hermetically, with boiled lids. Keep jars of sauce upside down and under a blanket until cool.

Option 4: Spicy tomato sauce for the winter with garlic

The perfect balance of spicy cinnamon and fragrant cloves, choose yourself later. We really hope that you will like the sauce, and you will repeat it several times, try changing the amount of spices within certain limits and find your ideal composition. And for lovers of spicy, it is quite possible to grate hot pepper and put it exactly in the middle of the stew.

Ingredients:

tomatoes, fleshy - three kilograms;
a dozen cloves and peppercorns;
garlic, peeled - three hundred grams;
six spoons of sugar, one of salt, and three of vinegar;
pinch of cinnamon.

Step by step recipe

Wash and chop the tomatoes coarsely, grind the spices, peel the hard husks and rub the garlic. Grind the tomatoes with a manual meat grinder, drain the juice into a saucepan and set to boil slowly.

Exactly half an hour later, we mix all the components into the tomato, leaving only vinegar and garlic. By the time 45 minutes have passed from the start of the boil, add garlic, and five minutes before turning off, pour in the vinegar.

If you prefer sauces similar in texture to factory ketchups, grind the hot mass with a blender and boil again. Pour the sauce into jars with a ladle and seal without sterilizing. Store in a cellar or cool pantry.

Option 5: Tomato sauce for the winter with plums

We put the mixture of peppers in the sauce not too “evil”, it is better if it consists of ground fragrant peas. Don't forget to remove the bay leaves if you use them to season the sauce!

Ingredients:

ripe, dark plums - exactly a kilogram;
four large onions;
two kilos of tomatoes;
200 grams of sugar;
one hundred grams of garlic;
vinegar - two spoons;
a mixture of peppers;
half a glass of chopped garden greens;
one and a half tablespoons of salt;
two hot peppercorns.

How to cook

Tomatoes and onions are peeled, we take out the seeds from the plums. Coarsely chopped, then pass these components through a meat grinder. Drain the puree into a saucepan and put it on the included burner. Stirring, slowly boil for exactly two hours.

Do not wash the meat grinder when the allotted time is over, quickly grind fresh peppers with herbs and garlic, pour in and mix with boiling sauce in a saucepan. Add sugar, a mixture of peppers and salt, pour in all the vinegar at once, you can also lower a couple of leaves of parsley for a quarter of an hour.

Cook the sauce for fifty minutes, wait for thickening, do not forget to mix. Pour into washed-up with saturated soda solution and steam-sterilized jars. We do not sterilize the sauce, but we keep it under warm clothes until it cools, a certain number of jars, for use in the first place, use with screw and polyethylene lids. Store this portion of the sauce in the refrigerator.