Tomato sauce for the winter - a recipe with a photo of how to cook a tomato blank at home. Tomato sauce for the winter at home

19.10.2019

Having prepared tomato sauce at home for the winter, you will be able to solve the issue of having an important component for cooking many dishes, gravy or provide yourself with a delicious addition to meat, fish, pasta. Homemade tomato supplement is superior in quality and naturalness to any purchased analogue.

How to cook tomato sauce for the winter?

By executing a simple and affordable technology, it will be possible to do so delicious sauce from tomatoes for the winter, you will lick your fingers. The possible variability of the additive and the variety of its final taste will also impress.

For harvesting, ripe, fleshy tomatoes are used, which, together with the peel or in peeled form, are crushed with a blender, meat grinder or passed through a juicer.
The tomato base is supplemented for density and richer taste with other vegetables, and for piquancy with spicy additives, herbs.
Homemade tomato sauce for the winter according to any recipe can be made more or less spicy, adjust the degree of its piquancy by changing the amount of added hot pepper and spices.

Tomato sauce without vinegar for the winter - recipe

Homemade tomato sauce, the recipe for the winter of which is performed without vinegar, will be as useful as possible, but it will require a more responsible approach to the conditions of the sterility of the container, to the quality of the raw materials. After corking the workpiece, it is insulated upside down until it cools or sterilized for at least 10 minutes in boiling water.

Ingredients:

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

Cooking

Vegetables are twisted in a meat grinder or ground in a blender.
Place a container with vegetable mass on the stove, boil from the moment of boiling for 15 minutes.
Add salt and sugar, boil the mixture for another 15 minutes.
Tomato sauce with garlic is packaged for the winter in a sterile container, corked and insulated for a day.

Tomato sauce with basil for the winter

The following winter tomato sauce recipe, tasty and original, will satisfy the needs of fans of basil taste and aroma. Here it is preferable to use greens of a purple variety with a pronounced fragrance. Celery stalks will add additional flavor properties.

Ingredients:

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

Cooking

Onions, carrots and celery stalks are simmered in oil.
Chop the tomatoes, boil for an hour, grind through a sieve.
Add vegetables chopped in a blender with basil, simmer the tomato for another 15 minutes, salt to taste.
Cork the tomato sauce for the winter in a sterile container, wrap it until it cools.

Sauce for the winter from tomato and pepper

Tomato sauce for the winter is a recipe that can be performed simultaneously with Bulgarian and hot peppers and basil. Both fresh herbs and dried herbs can be used. If desired, ground red pepper is replaced with a pod of fresh hot pepper, having cleared it of seeds or left it whole for a solid spice.

Ingredients:

tomatoes - 3 kg;
sweet pepper - 600 g;
hot red pepper - 1/3 teaspoon;
basil - 2 tbsp. spoons;
oregano - 1 tbsp. a spoon;
salt - 1 tbsp. a spoon.

Cooking

Grind tomatoes and peppers in a meat grinder or in a blender.
Add basil, salt, oregano and hot peppers, boil for 30 minutes or more if you want to get a thicker workpiece.
Tomato sauce is corked at home for the winter in a sterile container, wrapped until it cools.

Tomato sauce with apples for the winter - recipe

To prepare a sauce for the winter from a tomato, it will turn out very tasty and delicate by adding sweet and sour fragrant apples to the composition. At the same time, ground cinnamon will ideally shade and emphasize the taste of all components, and ground nutmeg and black pepper will add an impressive piquancy to the preparation.

Ingredients:

tomatoes - 1 kg;
large apples - 2 pcs.;
sweet pepper and hot - 2 pcs.;
garlic - 4 cloves;
cinnamon and ground nutmeg - 0.5 tsp each;
ground black pepper - 1.5 teaspoons;
sugar, salt and apple cider vinegar - 2 teaspoons each;
vegetable oil - 3 tbsp. spoons.

Cooking

Tomatoes, peppers, apples and garlic are ground to a puree with a blender.
Boil the mass for 20 minutes, grind through a sieve.
Salt, sugar, pepper, oil and spices are added to the puree, simmered for 20-30 minutes.
Vinegar is mixed into the tomato.
Cork tomato sauce at home for the winter in a sterile container.

Plum and tomato sauce for the winter

Tomato sauce made from fresh tomatoes for the winter will become brighter and richer in taste when cooked with plums. The resulting tkemali is excellent when served with meat, fish dishes, when added to kharcho or served with. In the absence of fresh herbs, dry herbs can be added to the composition, determining their amount to taste.

Ingredients:

tomatoes - 1 kg;
plums - 1 kg;
hot pepper - 1 pc.;
garlic - 2 heads;
cilantro - 1 bunch;
mint - 0.5 bunch;
sugar - 120 g;
suneli hops, coriander, cumin - 1 teaspoon each;
salt - 1 teaspoon;
ginger - to taste.

Cooking

Pitted tomatoes and plums are twisted together with garlic, hot pepper through a meat grinder, boiled for 15 minutes.
Grind the mass through a sieve, boil until reduced in volume by half.
Salt, sugar and all spices are added, greens are laid, boiled for 10 minutes.
Pour the sauce into sterile jars, seal.

Tomato satsebeli sauce for the winter - recipe

A popular Caucasian tomato sauce for the winter called satsebeli is easy to create on your own. The secret is in the right seasonings. In this case, an assortment of Azerbaijani and Armenian spices is used, instead of which you can take another mix of characteristic flavors, supplementing it with fresh cilantro.

Ingredients:

tomatoes - 0.5 kg;
sweet pepper - 400 g;
onion - 200 g;
garlic - 150 g;
sugar - 400 g;
vegetable oil and vinegar - 150 ml each;
salt - 1.5 tbsp. spoons;
red and black pepper - 1 teaspoon each;
Armenian and Azerbaijani seasonings - 1 pack each.

Cooking

Tomatoes, peppers and onions are ground through a meat grinder, boiled for 2 hours.
Add sugar, butter, salt, pepper and seasonings, cook for 30 minutes.
Stir garlic, vinegar into the tomato mass, boil for another 10 minutes.
Tomato is packaged for the winter in a sterile container, corked.

Sweet tomato sauce for the winter

Delicious homemade tomato sauce for the winter, prepared as follows simple recipe, - a godsend for lovers of snack dishes with a contrasting sweet taste. It can be served with fried or baked meat, complement it with poultry, or consumed with boiled pasta, fresh bread, crackers, chips.

Ingredients:

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

Cooking

Tomatoes are peeled, chopped in a convenient way.
Add pasta, sugar, ground chili, boil for 40 minutes or until desired thickening.
Packed tomato sweet sauce at home for the winter in a sterile container, corked, wrapped until cool.

Spicy tomato sauce for the winter - recipe

Spicy tomato sauce for the winter can be prepared with the addition of hotter chili peppers, or limited to ordinary hot pods, leaving them with seeds. In addition to the presented set of spices, you can add others of your choice and taste, or use any greens for aroma and additional taste.

Ingredients:

tomatoes - 1 kg;
sweet pepper - 300 g;
hot pepper - 2 pods;
chili peppers - 2 pcs.;
garlic - 1 head;
cloves - 3 pcs.;
sugar - 2 tbsp. spoons;
vinegar - 1 tbsp. a spoon;
salt - 1.5 tbsp. spoons;
black pepper - to taste.

Cooking

Cut tomatoes and peppers, boil until soft.
Puree the vegetable mixture with a blender.
Add garlic, salt, black pepper, sugar and vinegar, boil the mass for another 10 minutes.
Corked in sterile containers.

Yellow tomato sauce for the winter

Delicious tomato sauce for the winter can be prepared from tomatoes yellow variety. Such a preparation will not only amuse with magnificent taste properties, but also pleases with a pleasant sunny color. The ideal accompaniment of tomatoes in this case will be yellow cherry plum, which will not spoil color scheme and will give a pleasant sourness.

Ingredients:

yellow tomatoes - 1 kg;
cherry plum - 200 g;
cumin - 1 pinch;
dried Provence herbs, paprika, coriander, black pepper - to taste;
garlic - 1 head;
cloves - 3 pcs.;
sugar - 4 tbsp. spoons;
salt - 1 tbsp. a spoon.

Cooking

Pitted tomatoes and cherry plum are turned through a meat grinder.
Add garlic, all seasonings, salt, sugar and cook from the moment of boiling for 20-30 minutes.
The mass is laid out in sterilized vessels, hermetically sealed.

Tomato sauce with cinnamon for the winter

For the winter, following the recommendations below will provide the family with an excellent addition to many dishes. The highlight of the recipe is the added cinnamon. The density of the tomato mass will be given by onions chopped to a state of puree and long-term boiling of the base in an open wide bowl.

Ingredients:

tomatoes - 3 kg;
onions - 5 pcs.;
ground cinnamon - 0.5 tsp;
cloves - 3 pcs.;
black, allspice and red pepper - 1 teaspoon each;
cloves - 3 pcs.;
sugar - 0.5 cups;
salt - 5 tbsp. spoons;
vinegar - 50 ml.

Cooking

Cut tomatoes and onions.
Add cinnamon and cook with the lid open for 4 hours.
Puree the mass with a blender.
Add salt, sugar, cinnamon and all spices, boil for another 30 minutes.
Vinegar is poured in and the sauce is laid out in steamed jars.

Tomato sauce in a slow cooker for the winter - recipe

Delicious tomato sauce for the winter is especially easy to cook in a slow cooker. If the tomatoes are not too bright or to get a richer taste, tomato paste is added to the composition. It is allowed to replace the presented assortment of seasonings with other spices of your choice and taste and add any fresh or dried herbs.

The juicier the tomatoes are, the tastier the tomato sauce for the winter will be. Ripe tomatoes will need to be sorted out, removed from clear signs damage, wrinkled, slightly bursting can be left.

In order for homemade tomato sauce for the winter to have a uniform consistency, it is best to remove the remnants of the skin. It will be much easier to do this if you prepare two bowls - one with boiling water, the other with cold water.

Dip the tomatoes in boiling water and hold for a few seconds, then immediately cool. Remove the skin and cut the peeled tomatoes into 4-6 pieces.

If you do not have a blender or juicer, you can take a regular meat grinder and pass the prepared tomatoes through the middle grate on the middle one.

The density of the sauce will depend not only on the boiling time, but also on the meatiness of the fruit.

You can rub the resulting puree through a fine sieve, then you can remove the seeds.

Tomato sauce for the winter is best cooked in an enamel pot or stainless steel dish.

Pour the tomato paste into a saucepan and place over medium heat. It is very important not to overcook the sauce, otherwise it will turn into a paste.

Each hostess may have her own recipe for tomato sauce for the winter - some cook tomatoes without adding salt and sugar, and you can add spices to your liking. But this should be done only when all the excess liquid has evaporated.

The sauce must be constantly stirred, for this, use a wooden or plastic spoon.

Since you will need to keep an eye on the sauce during cooking, try to prepare the jars in advance - before you prepare the tomato sauce.

It is best to take clean jars for tomato sauce for the winter not in a very large volume - try to take a container of 0.3 - 0.5 liters. If you don't have a lot of jars, you can freeze some of the sauce, but then it can only be used for hot dishes.

The resulting foam must be removed with a slotted spoon or a spoon with holes.

Tomato sauce takes approximately two hours to prepare, so try to complete any urgent tasks in advance.

If you add garlic, the sauce will have a pleasant pungent flavor, and apple or other fruit vinegar will add a pleasant sweetness. How to make tomato sauce - decide for yourself, it all depends on your taste. You can divide the tomato mass into two pans and cook both sweet and spicy sauce at the same time.

When the tomato mass decreases in volume by about half, it will be possible to add salt, sugar and spices.

After adding sugar, you need to cook the sauce for another 10-15 minutes so that it completely dissolves. You need to add vinegar at the very end of cooking - one to two minutes before turning it off.

Like other preparations for the winter, tomato sauce can be prepared with or without sterilization. In both cases, it will be necessary to fill the jars with a hot vegetable mixture. To prevent the jars from cracking, before filling them, hold them for a few seconds over hot steam, in the oven or microwave, so that they are warm.

Jars with sauce should be immediately closed with lids, twisted and turned upside down. The sauce needs to be cooled slowly, then it will stand well even at room temperature.

If desired, you can put the jars in a saucepan with hot water and sterilize for an additional 15 minutes. If you add vinegar, then sterilization is not necessary.

Wrap the jars in a warm cloth - a towel or blanket and leave for 6-8 hours, or even better - overnight. After that, the jars can be rearranged in the pantry, where you store your blanks.

You can try the tomato sauce as soon as it cools down. If you are cooking for the first time, try not to add a large number of salt and sugar - set aside one or two spoons on a plate, cool and only then try. It is even better if salt and spices are added just before serving the sauce to the table.

This sauce is equally well suited for cooking borscht and meat stews, it can be used to grease pizza dough and add to pasta. Universal sauce can be served on a separate plate and used for barbecue marinade.

A delicious fragrant sauce needs to be cooked for several hours, but the result will more than pay for your efforts. Bon Appetit!

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 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

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.

Tomatoes ripen in the beds and in the greenhouse - the season of harvesting continues. Today I suggest you cook with me tomato sauce for the winter. Cooked at home, it is much tastier than store-bought, if only for the reason that it does not contain preservatives, flavor enhancers, etc. Homemade sauce will be a nice addition to meat, fish, pasta. Without it, you can’t cook pizza, borscht, cabbage soup.

To prepare the sauce, only ripe, better fleshy varieties of tomatoes are taken.
You can use rumpled, spoiled fruits. Before putting them into action, they are thoroughly washed, their bad places are cut off.
If you have fewer tomatoes according to the recipe, the proportions are reduced.
Enamelware is used for cooking.
During the cooking process, the tomato mass is periodically stirred so that it does not burn to the bottom.

Tomato sauce - the easiest recipe

It seems to me that this is the one classic recipe cooking. The recipe is so simple that even an inexperienced hostess can handle it. This method is good because after cooking it does not require additional sterilization. This recipe will show you step by step with a photo.

To prepare 1 kg of tomato sauce you will need:

tomatoes - 2-3 kg,
sugar - 200 g
salt - 50 g,
vinegar essence - 3 teaspoons,
garlic - 1 head,
peppercorns (bitter or allspice) - 5-6 pcs.,
cloves - 5-6 pcs.,
ground cinnamon - 0.5 tsp.

How to cook:

The washed dried fruits are cut into slices, transferred to a pan or basin. A meat grinder is used to grind the fruit.

Cook for 1.5 hours, stirring occasionally. During this time, the mass in volume is reduced by almost half due to the evaporation of the liquid.

To give uniformity, the contents are interrupted with an immersion blender or rubbed through a sieve. Using a blender is very convenient, so even all the seeds are crushed, they become invisible. Tomato puree becomes more homogeneous.

After about 1.5 hours, salt and sugar are added to the boiled mass. Cook until the mass is reduced by half. We continue to cook for another half an hour, not forgetting to stir the tomato mass. The total cooking time will take 2 hours.

For flavor, a gauze bag with spices and chopped garlic is placed in the tomato mass. The bag with spices is removed at the end of cooking. A few minutes before the end of the process add vinegar essence, let it simmer for a few more minutes. Ready tomato sauce is poured into sterile jars, closed with boiled lids. Roll up immediately. Banks are turned over to make sure they are sealed.

Sweet tomato sauce

For cooking you will need products:

2.5 kg tomato,
2-3 bulbs
250 g sugar + 1.5 tbsp. l. salt (adjust to your liking)
60 ml vegetable oil(for frying onions)
100 ml 9% table vinegar,
2 tbsp. l. starch (it is necessary as a thickener),
Spices - 0.5 tsp. red ground pepper, 0.5 tsp. ground black pepper, 1 tbsp. l. hops-suneli, 1 tbsp. l. ground coriander.

How to cook:

Grind tomatoes in any convenient way. We remove the skins, you can pre-scald the tomatoes with boiling water, and then with cold water. Or we pass through a juicer, but to get juice with pulp.
Coarsely chop the onion, fry until golden brown in a pan. When the onion turns golden, it will give its aroma to the oil, remove it from the pan. Combine the chopped tomatoes and the oil left over from frying the onion.
We put the tomato puree on medium heat, cook for 30 minutes.
At this time, grind the fried onion with a brander, add to the tomato mass.
After 30 minutes, add salt, sugar, vinegar and cook for another 30 minutes. Don't forget to stir.
We dilute the starch in cold water and add a trickle to the tomato sauce, mix, boil for 15 minutes.

Pour the finished sauce into sterile jars, immediately roll up. Approximately 1.5 liters of sauce comes out of this amount of products.

The recipe is quite simple, and the sauce according to this recipe is prepared quickly.

For cooking you will need:

tomatoes, better ground (they are tastier) and fleshy, so that there is less liquid;
apples - a third of the number of tomatoes;

For 4 liters of the finished product you will also need:

3 art. l. table vinegar,
1 large head of garlic,
1 st. l. salt,
2 tbsp. l. Sahara,
Spices - 0.5 tsp. nutmeg, 0.5 tsp ground cinnamon, 1 tsp. ground red pepper.

How to do:

We cut apples and tomatoes into quarters, cutting out the stalks from the tomato and the core from the apples. We put them together in a saucepan, put on fire. When the tomatoes and apples are soft, use an immersion blender to interrupt them into a homogeneous mass. The skins will be well crushed, they will not be noticeable. After we add spices, salt, sugar, garlic, mix again with a blender.

Turn on the stove, boil for 2 minutes. The sauce is ready. We lay it out in sterile jars, close it with boiled lids, roll it up.

Spicy tomato sauce (Georgian)

This recipe is without vinegar. It will take 5.2-5.3 kg of tomato. After you remove the excess from the fruit, the net weight will remain 5 kg. In addition, prepare:

2-3 heads of garlic,
Hot chili pepper 1 pc., for those who like it spicy - 2 pcs.,
1 st. l. salt + 1.5-2 tbsp. l. sugar (adjust to your liking)
Spices - a tablespoon of ground coriander and suneli hops.

How to cook:

Remove skin from tomatoes. To do this, we make a cruciform incision on the fruits, lower them in a colander into hot water, rinse with cold water. The peel is then easily removed. We twist the tomatoes through a meat grinder. We put on fire, stir, remove the foam.

We cook for 2 hours. Shortly before the end of cooking, add salt, sugar, spices, garlic. Stir for another 10 minutes, taste for salt and sugar. Pour hot tomato sauce into jars and immediately roll up.

Another recipe for tomato sauce I have bell peppers on video.

Dear readers, as you can see, preparing a delicious tomato sauce is very simple and fast. As a result, you will get an awesomely tasty sauce that you will enjoy during the long winter. And lycopene, which is abundant in red fruits, will undoubtedly benefit your health. It will increase appetite, help to cope with excess weight and pathogenic bacteria in the intestines. It will strengthen the walls of blood vessels, and this is a good prevention of cardiovascular diseases. As an antioxidant, it will protect you from the development of oncology, improve skin condition. So prepare tomato sauce for health!

Among the many recipes for vegetable preparations for the winter, there are recipes for homemade tomato sauce. It is 100% natural and useful product. The recipe includes simple and affordable products.

Some useful tips:

Tomatoes choose fleshy, ripe, without damage. You can remove the skin from the tomato, or you can cook with it.
Aromatic spices can be added to tomato sauce to taste. Rosemary is used allspice, thyme, oregano and others.
So that there are no seeds, after the blender, the vegetable mixture can be rubbed through a sieve.
To make the sauce thick, it must be reduced over low heat by 1/3 of the original volume.
When preparing the sauce, it is more convenient to use a small container - jars of 0.3-0.5 liters. Such a container is more convenient to use, it is easy to sterilize it in a microwave oven (on full power 5 minutes by adding 50 ml of water).

Homemade tomato sauce is popular with many housewives. It is delicious and prepared with natural products, taking into account the tastes of family members.

Simple tomato sauce without vinegar

Ingredients:

1 kg ripe tomatoes
1 kg sweet pepper
5 cloves of garlic.

Wash vegetables, remove seeds from peppers. Cut vegetables into arbitrary slices and chop in a blender or in a meat grinder.

Pour the resulting puree into a saucepan, put on a slow fire, bring to a boil and boil for 7-10 minutes. Periodically, the mixture must be stirred so as not to burn.

Add garlic, passed through a press, salt, sugar, spices (to taste) and boil for another 7-10 minutes. You can make the sauce without garlic.

Pour hot sauce into sterile jars, roll up. Refrigerate and store in a cool place.

Tomato sauce for the winter with vinegar

Ingredients:

tomatoes - 5 kg;
garlic - 5-6 cloves;
sweet bell pepper- 1.5 kg;
allspice - 10 pieces;
black pepper - 15 pieces;
onions - 5-6 pieces of medium size;
cloves - 6-7 pieces;
mustard seeds - 7-10 pieces;
table vinegar 9% - 1.5 tbsp. spoons;
salt - 60 g;
sugar - 100 g.

To prepare this sauce, we need a large enameled pan.

Pre-washed tomatoes should be peeled. To do this, pour boiling water over them so that the peel can be easily removed.
Sliced tomatoes and peeled bell peppers are passed through a meat grinder.
Next, peel the onion and garlic and also pass through a meat grinder.
The resulting mixture and spices (allspice and black pepper, cloves and mustard) are transferred to a saucepan and simmer over low heat for 1.5 hours, stirring occasionally. The sauce should evaporate.
When the sauce reaches the desired consistency, gradually add granulated sugar and salt and simmer for another 30-40 minutes.
After the sauce thickens, add 9% table vinegar to it and continue to simmer for another 5 minutes, stirring constantly.
Pour the finished sauce into sterilized jars and roll up the lid. We turn the jars with the resulting sauce upside down and put in a warm place. When the sauce has completely cooled, the jars can be turned over.

9% table vinegar can be substituted for apple cider.

Recipe for tomato and apple sauce - everyone will like it!

1 kg ripe tomatoes
4 things. apples,
1 PC. bell pepper,
1 PC. onion.

Wash vegetables thoroughly under running water and pat dry.

Cut the prepared ingredients into arbitrary pieces, put in a saucepan. Add three cloves of garlic and ¼ of the chili pepper. Cover the pot with a lid and put on a slow fire. Simmer vegetables for 15-20 minutes.

Add spices and spices, bay leaf, 1 tablespoon of salt and sugar to the future sauce. From spices, black ground pepper, paprika, cloves, coriander are used. Cook the sauce with spices for another 5-10 minutes.

Throw away the bay leaf. Pour the vegetable mixture into a blender, puree until smooth.

Pour the resulting mass back into the pan, add 20 ml of 9% vinegar, bring to a boil and remove from heat.

Pour into sterile jars, roll up with sterile lids. Store refrigerated jars in a cool place.

Tomato sauce with apples is served with poultry dishes, cold cuts, used as a dressing for pasta dishes.

Spicy tomato sauce for the winter

Large fleshy tomatoes - 1.5 kg;
Garlic - 3-4 cloves;
Red hot pepper - 1 pod;
Basil (can be dried) - 20g;
Olive oil - 1.5 tbsp. spoons;
Bulgarian sweet pepper - 3 pieces;
Salt - 2 tbsp. spoons;
Sugar - 2.5 tablespoons.

Cooking method:

For cooking, you need a deep frying pan.

Rinse vegetables thoroughly, remove seeds and peel.
Peeled tomatoes, garlic, sweet and hot peppers cut into slices.
Pour 2 tablespoons of olive oil into a deep frying pan and put on fire.
When the oil is hot enough, put the Bulgarian, hot pepper and garlic in it. Fry for 7-10 minutes, stirring constantly.
Add chopped tomatoes to the fried vegetables. Cover the pan with a lid, stir and simmer over low heat for about 1.5 hours until the mixture thickens.
When the sauce reaches the desired consistency, add salt, sugar and basil, simmer for another 5 minutes and remove from heat.
Pour the resulting sauce into a sterilized jar, roll up the lid and place in a dark place.

Advice . For a thick sauce, choose ground tomato varieties, not greenhouse ones. They secrete the least amount of juice and boil better.

Krasnodar tomato sauce

To prepare homemade Krasnodar tomato sauce for the winter, the following ingredients are needed:

tomatoes - 2 kg;
medium-sized sweet and sour apples 3-4 pieces;
garlic 6-8 cloves;
red hot pepper (1/2 medium-sized pod);
ground black or a mixture of peppers 1.5-2 tsp;
salt 3 tsp;
honey or sugar 2 tbsp. l;
nutmeg 1 tsp;
cinnamon - 1 dess.l.;
vinegar 6% 40-50 ml.

Tomatoes are blanched in boiling water for 2-3 minutes, then dipped in ice water. Peel the skin and cut into two to four pieces (depending on the size of the fruit). Sliced tomatoes are placed in a saucepan and stew for 20-25 minutes until completely softened. 3-5 minutes before the end of cooking add cinnamon, hot and black pepper. Cool slightly and rub through a sieve.

Peeled and cut into slices apples are boiled until soft in a small amount of water. Beat the apples with a blender and combine with the mashed tomato mass. Mix thoroughly, add salt and sugar. Simmer over low heat for 30 minutes.

5 minutes before the end of cooking, nutmeg, vinegar and garlic are added to the sauce.

Sterilization

To prepare tomato sauce for the winter, the jars are thoroughly washed and then sterilized. The lids are boiled for at least 5 minutes. The finished sauce is laid out in containers of 0.5-0.75 l and sterilized:

in the microwave oven - 5-7 minutes;
in a pot of boiling water - 15-20 minutes;
in an oven preheated to 160 ° C - 10-15 minutes.

Banks are twisted and turned over until completely cooled.

If possible, use "beef" tomatoes, which are sweet and firm. Sugar and salt are best added at the end of cooking, when all the excess liquid has boiled away.

When cooking the sauce, it is advisable to use enameled or stainless steel dishes. Cooking in it will preserve all the vitamins as much as possible.

Tomato sauce for the winter without sterilization

For the preparation of tomato sauce are used:

tomatoes - 6 kg;
onion - 6 heads of medium size;
garlic - 10 cloves;
hot pepper - 2-3 peppercorns;
salt - 1 tbsp. spoon with a slide;
sugar - 200-250 g;
apple cider vinegar - 100 ml.

In addition to the tomato base, the use of various fruits, vegetables, herbs and spices is allowed.

Tomatoes are thoroughly washed, undamaged are selected and passed through a meat grinder. Place in a bowl with chopped onion. When fruit and vegetable ingredients (plums, sweet peppers, apples, zucchini) are added to the sauce, they are crushed together with tomatoes and onions. The resulting mass is brought to a boil, and boiled until a thick mass is obtained.

2 minutes before readiness add spices, crushed garlic, sugar, salt and vinegar.

Pods of hot pepper are removed from the resulting mass and once again passed through a meat grinder (break with a blender). To obtain a more delicate texture - rub through a sieve. Bring to a boil again.

When canning ready-made tomato sauce:

sterilize jars, boil lids;
hot sauce is immediately laid out in jars and rolled up;
hot jars turned upside down are wrapped and left for 2-3 days.

Adding apple, grape or balsamic vinegar to the sauce will add a spicy note.

Pizza sauce for the winter

Ingredients:

Tomatoes - 4 kg;
Onion - 5-7 heads;
Sweet bell pepper - 500 gr.
Garlic - 1.5 heads;
Provence herbs - 3 teaspoons;
Olive oil - 2 tbsp. spoons;
Apple cider vinegar - 100 gr.
Salt - 2 tbsp. spoons;
Sugar - 5 tbsp. spoons.

For a spicier sauce, add 1 chili pepper to all ingredients.

Cooking method:

We wash the tomatoes, pour over with boiling water, remove the skin and cut into slices.
We clean the onion, garlic and bell pepper.
We pass the prepared vegetables through a meat grinder, put them in a saucepan with a thick bottom and set to stew on a slow fire, stirring occasionally. Cook for 40-60 minutes.
When the mass thickens, add olive oil, a mixture of Provencal herbs, granulated sugar and salt to the sauce.
Cook for another 10 minutes, then add apple cider vinegar to the pan and mix thoroughly. Let the sauce simmer for another 2-3 minutes and remove from heat.
Pour the finished pizza sauce into jars. After the sauce has cooled completely, put it in a cool place.

If you prefer to make sauces sunflower oil rather than olive oil, then choose a quality refined oil.

Video: pizza sauce from Irina Khlebnikova

Tomato sauce for bolognese

Tomatoes - 5 kg;
Tomato paste - 250 gr.
Onions - 6-7 heads;
Garlic - 1 head;
Olive oil - 3 tbsp. spoons;
Basil - 20-25 gr.
Paprika - 20-25 gr.
Parsley - 40 gr.
Red pepper - 5 gr.
Black ground pepper - 5 gr.
Wine vinegar - 100 gr.
Salt - 1.5-2 tbsp. spoons;
Sugar - 5 tablespoons.

To prepare the sauce - the basis of the bolognese, you will need a medium-sized saucepan and a frying pan.

Put pre-washed and chopped tomatoes in a saucepan and cook for 2 hours over low heat.
Finely chopped onion is sent to a frying pan heated with olive oil and sautéed. When the onion becomes transparent, add finely chopped garlic to it and fry for another 3 minutes.
We shift the tomato paste into a deep container and dilute it with tomato juice obtained during the cooking of tomatoes. Add to the bowl with the tomatoes and stir.
Next, add spices (black and red pepper, paprika), salt and granulated sugar, mix everything. Finely chop the parsley and basil and poison it in a saucepan.
Cook the sauce for 7-10 minutes and introduce the passivated olive oil garlic and onion. At the very end, add wine vinegar, let it boil for 5 minutes and remove the sauce from the heat.

Put the finished bolognese sauce in sterilized jars, roll up the lid and put it in a warm place to cool.

Pomace Tomato Sauce: An Economical Technology

The technology proposed here provides for the use of pomace as a raw material for tomato sauce, which remains after extracting juice from a tomato in a centrifugal electric juicer, which leaves a sufficient amount of liquid in the waste.

If you have an auger juicer, in which the waste is dry, you can use tomatoes or their juice as raw materials.

The production process looks like this:

the cake remaining after squeezing the tomato juice, wipe through a sieve;
squeeze the resulting puree through cheesecloth to remove excess water, pour into a wide saucepan and put on the stove;
lay the crushed ingredients, the composition and quantity of which are indicated in the selected cooking recipe, spices - preferably in a gauze bag;
set the temperature of the heating of the pan so that the mass gurgles a little, and cook, stirring constantly;
after 60 minutes, remove the bag of spices, cool the mass, rub it through a sieve and cook further, not forgetting to stir, until the desired consistency is obtained;
5-10 minutes before the end of the cooking process, add vinegar, salt, sugar and mix;
Arrange the finished sauce in pre-sterilized jars, roll them up and place them in the refrigerator or cellar for storage.

To remove more water from the tomato puree without any effort, leave it in a gauze bag for a day in the refrigerator, allowing the water to drain on its own.

Below, for example, are two options for a set of ingredients that give the sauce a taste and aroma that will satisfy most lovers of delicious food.

Classic recipe

The most common type of preparation of tomato sauce due to a large number possibilities for its use. For 1 kg of tomato puree (or 1.2 kg of tomatoes) you will need:

onion - 1 medium-sized head;
bay leaf - 1 pc.;
cloves - 3 pcs.;
pepper sweet pea- 5 pieces.;
sugar - 1 tsp;
salt - 0.5 tsp;
vinegar 9% - 1 tsp.

With cilantro

For 1 kg of tomato puree (or 1.2 kg of tomatoes) you will need the following components: