A simple recipe for tomato sauce at home for the winter from tomatoes. Homemade tomato ketchup for the winter, lick your fingers

19.10.2019

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 them in a blanket and leave the delicious tomato sauce to cool for a day, and then put it in the cellar for the winter.

Enjoying great popularity in all countries of the world: not a single hamburger or barbecue is complete without this aromatic additive.

Unfortunately, store-bought ketchup has a negative effect on your health and figure, and it’s definitely not worth giving it to children.

"What should I do, because my child loves ketchup so much?" - you ask. The answer is simple - make your own tomato sauce. Indeed, in the product that you personally made, there will definitely not be any harmful additives, dyes and preservatives.

I hope you're excited about making your own homemade tomato sauce, it's quite a long process but the end result is worth it. onions and this slow cooking makes it less acidic and doesn't require any added sugar. Even sometimes we put in carrots which bring a sweet addition.

With many antioxidant properties and a load of vitamin A and C, among many other components, tomato is the king of the garden. A good homemade fried tomato sauce will always serve as the base for a number of meals, it's a joker that will make life easier, tomatoes in the fridge or even frozen, improvise a last minute meal even more simple.

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

What products will be needed

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

The main ingredient in this recipe is tomatoes. It is advisable to choose large fleshy fruits, but if there are none, then any others will do. The main advantage of the seasoning is that you can use not only whole and even tomatoes, but you can buy beaten, cracked or irregular shape(you don't care to mash them anyway). It is only important that they are fresh.
If you are making a tomato dressing for borscht, then it is not necessary to remove the seeds from the tomatoes, but in other cases, make sure that the seeds do not come across in the sauce.
Spices in all the recipes below are an optional ingredient. Add them to your liking: love spicy - more pepper, fragrant - more herbs, etc.
If you are closing homemade tomato sauce for the winter, sterilize the jars well and boil the lids. You can roll up the product in glass bottles with a screw cap, but in this case store them in a cool place.

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

We chop the onion, pepper and garlic, they should not be very small pieces. We put a pot of butter on half the heat and as soon as we add them hot and we start shaking, stirring from time to time so that it is fried all over. For now, we will chop the tomato, just like above, in relatively large chunks and reserve it in a bowl.

Sauce "Classic"

This tomato sauce is neutral, although very tasty. A lot of people like him.

Ingredients:

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

Cooking method

If you took a tomato “non-standard”, then we cut out all the spoiled and rotten places (note that you need to take “substandard” 1.5 times more than whole tomatoes without defects).

Homemade tomato sauce for the winter - ingredients

Now, with medium heat level, let the tomato release all the liquid without removing. After about 20 minutes, we lower the heat, add salt and sugar and let it fry, stirring occasionally with a wooden spoon so that the tomato dissolves and the water decreases.

Cover with a perforated lid to let off steam and avoid staining the kitchen. After an hour, you can set aside whenever you want, as you don't want the tomato to caramelize too. If, on the contrary, you want to leave it in the refrigerator, remember that this will not last more than three or four days since tomato enzymes are very fast.

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

We cut the onion into small cubes. Fry it enough. in large numbers oil until golden brown. We send tomato puree, salt and sugar to the fried onion. Fry the tomatoes until they boil well and excess liquid evaporates from them.

Types of Tomatoes: We made this sauce at home by mixing two types of tomatoes very often, but with the best performance for the best flavor and texture, ripe tomatoes and pears. Peeled Tomato I don't have hair at home because we like crushed sauce and since you have to go through the Chinese the skins are eliminated. If you like salsa with chips, we'll have to peel the tomatoes, but remember you'll have nuggets! When peeling tomatoes, we make a cut and scald them in boiling water for 5-10 minutes. The trick when the winter tomato has no color and not much taste is to add a jar of natural tomato crushed when roasting the natural tomato, this way our sauce gets best color, texture and aroma. When tomatoes are in season are not needed unless you want more sauce. Tomato sauce are several templates.

Beat the mixture with a blender. Let it boil again. We pack hot in pre-sterilized half-liter jars and roll up. We put the jars on the floor, covered with a towel, lids down, wrap them in a blanket and leave them in this form overnight. In the morning we put the jars in a dark place.

Recipe for a delicious tomato sauce for the winter

It goes well with almost everything: in pasta, in pies, in a sandwich, in the rice oven. The canister even breaks a branch, but there is nothing like a fresh one that has been more than an hour old and it leaves the whole house smelling. The best solution for those who don't find the supermaduro vegetables he asks for is to use half the fresh tomatoes in the recipe and the rest of the peeled ones sold in jars. “I like the Italian, which is longer, which has less acidity and less water than Deborah,” says chef consultant Renata Brown.

Tomato sauce recipe for those who love spicy

This seasoning is suitable for passionate and hot natures - thrill-seekers. By the way, there is an opinion that moderately spicy food is good for the stomach and blood circulation. Serve this sauce with meat or pasta.

Ingredients:

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

Before you start preparing the sauce, it is important to remove the skin from the tomato. Then he can go to the fire, chop roughly. The acidity contained in the seeds disappears during cooking. João Belezia, from the Paulistano buffet that bears his name, for example, likes to beat them without their skins in a blender and then take them to the bank. “It helps make the sauce thicker and tastier,” he says.

More flavor and less acidity. For the stew, Renata uses golden garlic in olive oil, celery and diced carrots. "It's good for reducing acidity." His counterpart, Belesia, uses only peeled garlic cloves to flavor the oil, but removes them before putting the tomato in the pan.

How to cook hot sauce

My tomatoes, remove all rotten and beaten places. We cut them into large pieces. Pour into a deep saucepan and bring to a boil.

After boiling, reduce the heat under the pan and simmer the future tomato sauce for half an hour.

Cut the pepper into rings and send it to the tomatoes. Simmer tomatoes with hot peppers for another 30 minutes. Add all the indicated spices and cook the sauce for another 15 minutes.

Unlike sugar, a double veiled ingredient. “What leaves the sweet sauce behind is the long cooking, over low heat,” says Renata. The ingredients should be cleaned for at least an hour and a half, and stir them well every 20 minutes so they don't stick to the bottom of the container. At this time, if necessary, you can add a little water. But only if he is too fat, says Renata. "The tomato itself is already 80% water."

Important Tips There are other little secrets that make the sauce even tastier. Chef Renata warns that it is important to accept the difficult role that the tomato is in the center. He also teaches not to add onions to the stew so as not to give more acidity to the sauce.

While the sauce is cooking, peel and pass all the garlic through the garlic press. Add it to the tomato mixture and simmer for another 10 minutes. Remove the sauce from the heat and pass it through a sieve. Return mixture to saucepan, bring to a boil. Add vinegar and simmer another 10 minutes.

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

Baking should be done in a closed pan so that the sauce clears better. Salt should enter only at the end. According to him, a trick for those who want to increase income even more. Another suggestion for those who want to make the sauce more aromatic and to make it more acidic is to add a piece of whole bacon to the preparation. Fat helps in this process, says Renata.

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

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

Sweet and sour sauce

You can cook an unusual tomato sauce for the winter. The recipe for this seasoning is given below.

Tomato sauce for the winter without vinegar

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

But there is no need to rush to eat ice cream. "You can speed up the process by microwaving the frozen sauce or straight into the pot." While he walks the last step towards the fire to thicken. Do you expect things to do at the fair and serve this bakery for the whole family?

Ingredients:

Tomatoes - 5 kg.
Sour large apples (for example, Antonovka) - 2 pcs.
Coarsely ground black pepper - 1 tsp.
Cinnamon - on the tip of a knife.
Nutmeg - 0.5 teaspoon.
Honey - 1 tsp
Hot red pepper - 1 tsp without a slide.
Garlic - 1 head.
Vinegar - 2 tbsp. l.

Cooking great condiment

Let's prepare the tomatoes - wash, clean from damaged places. Cut the tomatoes into large cubes. Remove the core from the apples with seeds and also cut them into cubes. Mix apples and tomatoes in a bowl. We put them on medium heat for 30 minutes (until the apples and tomatoes soften).

Sweet and sour tomato sauce with apples

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

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

Tomato sauce bought, no way!

Grind the resulting mixture through a sieve and send back to the pan. Boil the tomato sauce for another 10 minutes. Add salt, black pepper, cinnamon, nutmeg and hot red pepper to the brew. Mix thoroughly and leave to simmer for another 5 minutes. Then add honey, vinegar and garlic and boil for another 5 minutes.

Distribute the sauce in pre-sterilized jars. Let's roll them up. We put the jars with a lid down on the floor, covered with a towel, and cover everything from above with a blanket. Let's leave them like that overnight. In the morning we will clean it in the pantry or cellar.

Ingredients for two people

Let's agree that, in addition to being poorly developed, it can even contain a mouse, as everyone knew. Today we are going to explore a recipe that will really blow your mind, be it taste, speed or convenience. The tomato does not need to completely dissolve.

So everything will be ready in less than half an hour. If you find it has dried out, you can put some of the cooking water in, so always leave a glass of that cooking water before wiping the noodles, and discard all the water unless the pot contains a replacement drain.

Barbecue sauce

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

This world-famous masterpiece was invented in North America and its recipe has been sold all over the world. Not a single picnic in nature can do without his participation in the USA.

Recipes for tomato sauces for the winter

Look at the menu, wish, order and eat. The formula received a new component: customer participation. Born in cold days, gravy and gravy dishes are also part of social network. The first reason to taste them, after a fire, is the feeling of warmth on the first fork. This name, given by chef Anthony Bourdain, is used to categorize food designed to provoke sensations, both visual and palate. Images of half a bitter chocolate ball stuffed with kindling are mixed with a syrup of the same ingredient.

Barbecue tomato sauce is popular not only because of its unusual and bright taste, but also because of its versatility: it can be used as an addition to the main course and as a marinade for meat, poultry, fish or even vegetables.

Here is the classic recipe for this sauce, but you can change it according to your own taste and the products you have.

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

Faced with a burger explosion in the capital, Gustavo Bomtempo and Sergio Lucio Oliveira decided to join the fad. But they did not stop at the basic bread, meat and cheese. Brioche bread topped with 180g of Angus beef, artisan mayonnaise and English cheddar. They come to the table with two containers.

Ingredients:

Puree from fresh tomatoes - 1 kg.
Tomato paste - 200 g.
Large onion - 2 pcs.
Odorless vegetable oil - 0.3 cups.
Honey - 2 tbsp. l.
Grain mustard - 2 tbsp. l.
Granulated garlic - 2 tbsp. l.
Ground chili pepper - 1 tsp with a hill.
Worcestershire sauce - 30 ml.
Apple cider vinegar - 100 g.
Allspice and salt - to taste.

Homemade tomato sauce with carrots and garlic for the winter

One with syrup from the same cheese and another with crispy bacon. Traveling to the United States, we saw that some houses were investing in the appeal of these sauces and heavily seasoned sandwiches. We brought this idea with cheddar sauce, onions, garlic, herbs and some spices, says Sergio Lucio Oliveira.

Income is available every day. The good news is that from Tuesday to Friday from 6 all burgers will have a 20% discount. One recipe is served in the house. The plate comes in several sizes. Yogurt and mustard sauce enhances the feeling of freshness. "It's a strong aromatic sauce and a long preparation," the manager explains. The point of flesh is chosen on the table and written informally on the table. The composition is simple but a success.

Cooking process

Boil the tomato puree (without pits and skins) to evaporate all excess moisture. Cut the onions into small cubes and fry them in vegetable oil in a deep saucepan until transparent. Crush in the mortar. Send mustard, black pepper, sugar and chili to the onion. Stir the mixture thoroughly.

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

Add vinegar and salt. Blend the mixture with a blender. Boil the sauce for another 20 minutes. Pour the finished product into sterilized jars and close them. Leave to cool on the floor under a blanket, lid upside down. After a day, put the jars in the cellar (if it is a cold season) or in the refrigerator.

Another versatile vegetable preparation is a delicious tomato sauce for the winter. It has onions and carrots, spices, Bay leaf and allspice. By taste and consistency, tomato sauce for the winter is obtained as a ready-made gravy. It can be used as a tomato sauce for spaghetti and pasta, vegetable dressing for soups and borscht, sauce for meat, cutlets, meatballs. The recipe is quick, uncomplicated, practical, in winter this tomato sauce will come in handy.

Harvesting tomato sauce for the winter - useful tips:

✎ Choose the ripest tomatoes for making tomato sauce. They should be soft, fleshy so that the sauce does not have to be boiled for a long time.

✎ onions and carrots do not need to be fried, it is enough to soften the vegetables, sauté in oil. If overcooked, the sauce may develop a bitter aftertaste during storage.

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

✎ The amounts of salt and sugar in the recipe are approximate. It is best to taste the sauce at the end of cooking and adjust to your desired taste by adding what you see fit.

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

Recipe for homemade tomato sauce with step by step photos

Fresh ripe tomatoes - 2 kg;
onion - 500 g;
carrots - 1 kg;
black peppercorns, allspice - 0.5 tsp each;
lavrushka - 3-4 pcs;
table vinegar 9% - 3 tbsp. l;
salt - 2 tbsp. l;
sugar - 5 tbsp. l (salt and sugar to taste);
refined sunflower oil - 0.5 cups.

How to make tomato sauce from tomatoes for the winter - step by step instructions:

We cut the tomatoes with a cross from the side opposite from the stalk.

Pour boiling water into the pan, lower the tomatoes for 3-4 minutes. From hot water transfer the tomatoes to a bowl cold water. When cool, remove the skin, cut out the remains of the stalk.

With a blender or in a meat grinder, grind the tomatoes into a homogeneous mass (along with the seeds). Bring to a boil over low heat. Boil for 10 minutes until the risen foam goes away.

At this time, three carrots on a coarse grater and cut onion thin half rings or cubes.

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

Pour onions with carrots into a boiling tomato. Add salt, sugar, peppercorns and allspice, parsley. If you need a thick sauce, then cook over medium heat for 10 minutes, evaporating the liquid. If medium density, then cook for five minutes under the lid, then remove it and another five minutes without a lid. At the end of cooking, add vinegar. We taste the finished sauce, adjust the salt / sugar / vinegar / pepper.

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

As you can see, preparing a delicious tomato sauce for the winter is no more difficult than a regular fry for soups and borscht. In winter, it can be added to different dishes, and use for its intended purpose - as a sauce for spaghetti, rice, buckwheat, stew meatballs and cutlets in it.

Enjoying great popularity in all countries of the world: not a single hamburger or barbecue is complete without this aromatic additive.

Unfortunately, store-bought ketchup has a negative effect on your health and figure, and it’s definitely not worth giving it to children.

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

What products will be needed

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

The main ingredient in this recipe is tomatoes. It is advisable to choose large fleshy fruits, but if there are none, then any others will do. The main advantage of the seasoning is that you can use not only whole and even tomatoes, but you can buy beaten, cracked or irregularly shaped tomatoes for a lower price (you still need to turn them into puree). It is only important that they are fresh.
If you are making a tomato dressing for borscht, then it is not necessary to remove the seeds from the tomatoes, but in other cases, make sure that the seeds do not come across in the sauce.
Spices in all the recipes below are an optional ingredient. Add them to your liking: love spicy - more pepper, fragrant - more herbs, etc.
If you are closing homemade tomato sauce for the winter, sterilize the jars well and boil the lids. It is also possible to put the product in glass bottles with a screw cap, however, in this case, store them in a cool place.

Sauce "Classic"

This tomato sauce is neutral, although very tasty. A lot of people like him.

Ingredients:

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

Cooking method

If you took a tomato “non-standard”, then we cut out all the spoiled and rotten places (note that you need to take “substandard” 1.5 times more than whole tomatoes without defects).

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

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

Tomato sauce recipe for those who love spicy

Ingredients:

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

How to cook hot sauce

My tomatoes, remove all rotten and beaten places. We cut them into large pieces. Pour into a deep saucepan and bring to a boil.

After boiling, reduce the heat under the pan and simmer the future tomato sauce for half an hour.

Cut the pepper into rings and send it to the tomatoes. Simmer tomatoes with hot peppers for another 30 minutes. Add all the indicated spices and cook the sauce for another 15 minutes.

Sweet and sour sauce

You can cook an unusual tomato sauce for the winter. The recipe for this seasoning is given below.

Ingredients:

Tomatoes - 5 kg.
Sour large apples (for example, Antonovka) - 2 pcs.
Coarsely ground black pepper - 1 tsp.
Cinnamon - on the tip of a knife.
Nutmeg - 0.5 teaspoon.
Honey - 1 tsp
Hot red pepper - 1 tsp without a slide.
Garlic - 1 head.
Vinegar - 2 tbsp. l.

Cooking great condiment

Barbecue sauce

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

This world-famous masterpiece was invented in North America and its recipe has been sold all over the world. Not a single picnic in nature can do without his participation in the USA.

Here is classic recipe this sauce, but you can change it according to your own taste and the products you have.

Ingredients:

Puree from fresh tomatoes - 1 kg.
Tomato paste - 200 g.
Large onion - 2 pcs.
Odorless vegetable oil - 0.3 cups.
Honey - 2 tbsp. l.
Grain mustard - 2 tbsp. l.
Granulated garlic - 2 tbsp. l.
Ground chili pepper - 1 tsp with a hill.
Worcestershire sauce - 30 ml.
Apple cider vinegar - 100 g.
and salt to taste.

Cooking process

Boil the tomato puree (without pits and skins) to evaporate all excess moisture. Cut the onions into small cubes and fry them in vegetable oil in a deep saucepan until transparent. Crush in the mortar. Send pepper, sugar and chili to the onion. Stir the mixture thoroughly.

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

World cooking knows thousands of recipes for sauces. However, number one is still tomato. It is difficult to imagine pasta or meat dish, which I would not like to flavor with juicy tomato sauce, and you simply cannot cook pizza without it. Of course, ketchup from the store shelves should not be compared with its counterpart, cooked at home. Delicious tomato sauce is better to prepare for the future, as it will help out in the kitchen more than once. Even people who are indifferent to cooking know that it is the most useful and in the process of its preparation, you can create several different tastes. Try to make homemade tomato sauce for the winter according to our selected recipes with photos and on your table all year round delicious homemade ketchup.

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The last notes

Few people appreciate very spicy dishes, but for true lovers, this recipe for a simple harvest in the winter will be very useful. It is common to think that spicy food is harmful, but if it is not prohibited for medical reasons, then spicy pepper, for example, in the composition of the dish it helps to burn calories and normalizes blood circulation in the body, spicy seasonings of natural origin can promote the production of endorphins no worse than chocolate.

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, add two tablespoons of natural apple cider vinegar and 150 ml 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 keeps well 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 the garlic, cook for another 15 minutes, and at the very end add two tablespoons 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 Horseradish, you need to choose young roots, but if they lie from last year, then they should first be soaked for several hours in cold water, and then chopped 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 "Hrenoder" 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.