Tomato and pepper seasoning for the winter. Tomato seasoning for the winter: tomato taste of summer in the refrigerator. How to properly prepare tomato seasoning for the winter

A jar of bright, fragrant, amazingly delicious tomato sauce Even the gloomiest winter days will be filled with memories of sunny summer!

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

Tomato sauce recipes can be found in almost every national cuisine peace. This popular “seasoning” is also used for pickling. various products, and for serving ready-made dishes.

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

Homemade tomato preparations have many advantages. Firstly, they go well with any dish. Secondly, by adding a variety of vegetables, spices and spices By adjusting the amount of salt and sugar, you can achieve an extraordinary variety of flavors.

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

Our selection includes 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 tomatoes, 140 g sugar, 25 g sea salt, 80 g 6% vinegar, 1 clove of garlic, 20 cloves, 25 black peppercorns, red pepper.

Peel the tomatoes, chop finely, place in a saucepan and cook over medium heat until the tomatoes are reduced by one third. In this case, you should not cover the dishes with a lid.
Next, add sugar, and when it dissolves, salt the tomatoes and keep the pan on the fire a little longer. After this, add spices to the tomato mass and cook for no more than 10 minutes.
When the sauce has cooled, rub it through a fine sieve - this will remove large spices.
Then shift again tomato paste in a saucepan, bring to a boil, place in sterilized jars and roll up.

Recipe 2. Tomato sauce with apples

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

Place the tomatoes, peeled and cut into small slices, into a saucepan and simmer over low heat until they become soft, and then rub the workpiece through a sieve.
Chop the apples as finely as possible, simmer and grind, then combine with the tomatoes and simmer for 10 minutes.
Add honey and spices to the tomato puree and cook for 10 minutes. Add the vinegar and garlic to the pan last, then keep it on the fire for another 5 minutes.
Divide the hot tomato sauce into dry, sterilized jars and seal immediately. This sweet and sour tomato delicacy goes perfectly with vegetable dishes, potato casseroles and cabbage cutlets.

Recipe 3. Kubansky tomato sauce for the winter

Ingredients for 4 half-liter jars: 3 kg of tomatoes, 8 cloves of garlic, 3 heads onions, 8-10 clove buds, 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 of salt and 3 tablespoons of sugar).

Peel the tomatoes, cut into small pieces, place in a cauldron or saucepan with a thick bottom and place over medium heat. It is better to take tomatoes that are 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 the form of a bag in gauze or thin white cotton cloth.
Cut the onion into half rings or cubes. Finely chop the garlic cloves. When the tomatoes soften, add the onion, stir and cook, covered, for 6-7 minutes, until the onion is soft. The sauce should reduce and thicken a little. Then add the garlic, stir and, uncovered, cook over low heat for another 2-3 minutes.
Transfer the sauce to a blender bowl and turn into a thick, smooth puree. If you want to achieve a uniform consistency without small particles of seeds, rub the puree through a fine strainer.
Transfer the sauce to a thick-bottomed cauldron, place a bag of spices in it and cook over low heat until thickened. Then season the tomato paste with salt, sugar and ground cinnamon, boil for 5 minutes and pour in 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, a blanket or a warm jacket for a day.

Recipe 4. Mexican Tomato Salsa Sauce

Ingredients for 4 half-liter jars: 1 kg tomatoes, 2 onions, 200 g green chilies, 2 bell peppers, 6 cloves garlic, 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 stem and all the seeds. If you don't want to do it very well spicy seasoning, bake the fruits in the oven for 10 minutes and peel off the skin - that’s where all the spice is.
Slice the chili pepper thinly. Finely chop the onion. Peel the bell pepper from the stalk and seeds and chop without removing the skin.
Remove the skins from the tomatoes, and also cut off the hard place where the tomatoes attach to the branches. Cut into cubes up to 2-3 cm, add garlic, vinegar, salt and seasonings to the tomatoes, stir, place in a large saucepan and keep over medium heat, stirring continuously, until they boil.
Then reduce the heat and simmer over low heat, stirring occasionally, for about 20 minutes. Place the finished salsa in sterilized jars and close with screw caps that have been boiled for 5 minutes.
Turn the jars over and let them cool. There is no need to cover with a blanket. This spicy sauce Spicy lovers will love it. 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 tomatoes, 750 g sugar, 4.5 kg onions, 350 ml vinegar, 180 g table salt, 60 g garlic, 0.5 teaspoon cinnamon, 2 tablespoons mustard, 10 florets cloves, 10 peas of allspice.

Blanch the peeled tomatoes, cut them in half and place them in a large deep cauldron.
Finely chop the onion and garlic, place in a bowl with tomatoes, add spices (their quantity can be adjusted to taste) and half the sugar.
On low heat simmer the future sauce until it is reduced by half.
Then pour salt and the second half of sugar into the cauldron. Cook until the bulk mixture is completely dissolved. Remove the pan 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 has passed, roll up the jars, turn them over, wrap them in a warm thing and leave until they 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 chop into pieces. Squeeze the garlic through a press. Cut the sweet pepper into cubes.
Grind the prepared peppers, tomatoes and carrots in a blender. Pour over vegetable puree into a saucepan, bring to a boil over low heat, stirring well. Cook 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 seal.

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 the horseradish and garlic. Remove the skin from the tomato.
Grind all the vegetables separately in a meat grinder.
Boil the tomatoes for 20 minutes, add horseradish and simmer for another 10 minutes. Add the 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 the 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 puree the tomatoes with an immersion blender.
Squeeze the chopped 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. Finally add sugar and salt.
To give the sauce a silky consistency, rub it through a sieve. And if you want it to thicken better, evaporate it some more time or add a little diluted starch.
Pour the prepared basil sauce into sterilized jars and carefully tighten the lids. This sauce is perfect for pizza and spaghetti.

1. Any variety of tomatoes is suitable for making tomato sauce. The main thing is to select ripe, juicy fruits without signs of spoilage or rotting.

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

3. It is best to prepare tomato sauce in a stainless steel container or enamel pan. While 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 (the vegetables should have reduced in volume by about half). If you are making tomato sauce for the first time, add salt, sugar and spices gradually, tasting it each time.

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 preparations, with a volume of 0.3-0.5 liters.

8. Garlic will add to the sauce spicy 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 homemade, prepared with love, from selected tomatoes, according to special, proven recipes.

Homemade tomato sauce- Very useful preparation. It goes with almost everything. If you stock up on this sauce for future use in the fall, in the winter it will be so nice to open a jar of this sunny delicacy, fresh and appetizing, reminiscent of a colorful, warm summer.

“Good luck with your experiments in the kitchen and have a delicious winter!»
Alesya Musiyuk for the website website

Recipes for preparing tomato seasonings for the winter.

In winter there is much less on the shelves in supermarkets fresh vegetables than in summer. Accordingly, the menu becomes less rich in vitamins and varied. Improve taste qualities food can be done using delicious seasonings that you prepare yourself.

This delicious gravy will complement spaghetti and make its taste richer. Seasoning is prepared from tomatoes and other vegetables.

Ingredients:

3 cloves garlic
1 kg onions
3 kg ripe tomatoes
Red pepper
500 ml sunflower oil
80 g salt
120 g sugar

Recipe:

Sort through the tomatoes, cut off cracks and rotten areas. Cut the tomatoes into 4 parts and grind them in a meat grinder.
Peel the onion and cut into small cubes. Pour oil into a frying pan and fry the onion. When the vegetable becomes golden and soft, pour in the tomato mixture.
Cover the pan with a lid and simmer for 15-20 minutes. Add salt and pepper, sugar. Add chopped garlic cloves and simmer for another 2-3 minutes.
Pour the sauce into jars, having previously sterilized them and seal them.

This is very delicious seasoning with a sweetish taste. Ideal for both spaghetti and potatoes. In addition, if by chance you don’t have seasoning for borscht, you can use this preparation.

Ingredients:

4 kg ripe tomatoes
1 kg bell pepper
1 kg onion
450 ml vegetable oil
1 cup sugar
80 g salt
A glass of garlic cloves

Recipe:

Wash the tomatoes, remove stems and spots. Cut into 4 parts and grind in a blender. You can use a meat grinder.
Remove the skins from the onion and also cut into pieces. Grind in a blender. Cut the stems off the peppers and remove the seeds. Grind the pulp in a meat grinder. Pour the vegetable paste into the pan and boil for 40 minutes.
Add salt, sugar and butter. Boil for 10 minutes. Remove the husks from the garlic and pour the cloves into a glass. You should have a whole glass of garlic cloves. Grind it in a meat grinder and add it to the tomato mixture. Boil for 5 minutes. Pour into sterile jars and seal.

This seasoning does not require cooking, so for better preservation it is placed in the cellar or refrigerator.

Ingredients:

6 kg tomatoes
12 pieces of red bell pepper
8 hot peppercorns
500 g sugar
220 ml vinegar
10 heads of garlic

Recipe:

Wash the tomatoes and remove the stems, cut into pieces and blend in a blender.
Peel the sharp and bell pepper remove the stalks, seeds and also turn into puree.
Peel the garlic and grate it. Add salt and sugar, pour in vinegar. Pour into sterile jars and screw on the lids.

This is a spicy seasoning that will appeal to lovers of savory sauces.

Ingredients:

2 kg tomatoes
8 bell peppers
300 g horseradish roots
40 ml vinegar
200 g garlic
Sugar

Recipe:

First, wash the tomatoes and grind in a blender along with peeled garlic and bell peppers.
Peel the horseradish roots, tie a bag at the exit of the meat grinder so that the crushed mass falls into it. There is no need to breathe horseradish, it is extremely unpleasant.
Mix all vegetables and seasonings, add vinegar, salt, sugar. Average and pour into sterilized jars.

An unusual seasoning with herbs without sterilization, so it should be stored in the refrigerator.

Ingredients:

1 kg tomatoes
head of garlic
2 hot peppers
5 bell peppers
Sugar
2 bunches of dill
2 bunches of parsley

Recipe:

Wash the vegetables, remove the stalks and grind in a meat grinder.
Chop the greens without cutting off the stems. Remove the husks from the garlic and puree the spice.
Add salt and sugar. Pour the sauce into jars, having previously sterilized them. Close with lids and refrigerate.

An unusual seasoning for potatoes.

Ingredients:

2 kg eggplant
3 kg tomatoes
3 heads of garlic
400 ml vegetable oil
Sugar
5 bell peppers

Recipe:

Wash the tomatoes and grind them to a puree. Add bell pepper puree.
Cut the eggplants into cubes and add salt. Let stand for 15 minutes. Squeeze the eggplants and rinse in cool water.
Place the tomatoes and peppers on the fire, and after the mixture boils, add the eggplants. Boil for 2/3 hours. Add salt, pepper and chopped garlic. Place in sterile jars and seal.

An unusual seasoning with a sweetish taste.

Ingredients:

3 kg tomatoes
1 kg plums (ugel)
5 onions
Pepper
head of garlic
100 ml vinegar

Recipe:

Peel the onion and grind in a meat grinder. Puree the washed tomatoes and add the plum puree.
Simmer the pasta on the fire for 30 minutes. Add chopped garlic, pepper, salt and vinegar. Simmer for another 2/3 hours.

This aromatic seasoning for soups for the winter.

Ingredients:

1 kg parsley
1 kg carrots
1 kg tomatoes
1 kg bell pepper
1 kg onion
1 kg salt

Recipe:

Peel the carrots and grate them. Peel the onion and cut into cubes.
Remove the stems from the peppers and cut into strips. Grind the tomatoes in a meat grinder.
Finely chop the greens. Mix all the vegetables with salt and transfer to jars. Press well to release the juice. Distribute into jars and store in the refrigerator.

This unusual seasoning from green tomatoes.

Ingredients:

2 kg green tomatoes
5 bell peppers
head of garlic
40 ml vinegar
spoon of salt
50 ml sunflower oil

Recipe:

Grind all vegetables except garlic in a meat grinder and pour the puree into a saucepan. Simmer on low heat for about an hour.
Add grated garlic, oil, salt, vinegar and spices. Simmer for another quarter of an hour.
Pour into sterilized jars and seal.

There are some secrets to making tomato seasoning. By following them, you can prepare very tasty preparations.

Cooking secrets:

If you want the seasoning to be subtle, before chopping the tomatoes, pour boiling water over them and remove the skins.
Wear gloves when working with horseradish. Grind the horseradish in a blender with the lid closed; if you grind it in a meat grinder, put a bag on it.
When peeling red peppers and garlic, do not rub your eyes. Before work, lubricate your hands with vegetable oil and let it absorb. This way, your skin won't burn.
To prepare the seasoning, choose ripe Slivka tomatoes; they are fleshy, so the sauce will be thick.

IN summer time tomatoes are quite inexpensive. So don’t be lazy and prepare delicious sauces and seasonings for your household.

VIDEO: Tomato seasonings for the winter

Classic adjika - Georgian and Abkhazian - does not contain tomatoes. This is a spicy seasoning that is made from hot pepper and various spices by grinding. The result is a paste-like mass. In Russia, adjika is most often called a sauce, which is likely to be spicy, made from tomatoes, bell peppers and other vegetables. Adjika made from tomatoes is one of the most common in our country. But many housewives make adjika from eggplants.

In this article I will write 7 recipes for tomato adjika. You can boil it, or you can make a sauce from raw vegetables. You can add to tomato adjika Bell pepper, carrots, apple, eggplant, garlic, hot peppers. Read the contents and choose a recipe to suit your taste.

Be sure to try adjika before putting it in jars. Since tomatoes vary in acidity, the amount of sugar and vinegar may vary. At the end of cooking, taste and add as needed.

Adjika can be made without cooking, raw. This is a very simple recipe, quite quick. At the same time, all vegetables retain vitamins that disappear during cooking. This tomato sauce will have the aroma of fresh vegetables, which will greatly delight you on cold autumn and winter days. This adjika must be stored in the refrigerator. To prepare it, you need to use only fresh, unspoiled vegetables. If the vegetables are not in good condition, the preparation will ferment.

Ingredients:

tomatoes - 1 kg
sweet pepper - 25 pcs.
hot chili pepper - 3-4 pcs.
garlic - 1 tbsp. in purified form
parsley and dill - 1 bunch each
sugar - 100 gr.
vinegar 9% - 100 ml
salt - to taste - 1 tbsp. (taste)

Cooking method:

1.As you can see, you need quite a lot of garlic. But if you don't like a strong garlic taste, reduce the amount. Moreover, the garlic will remain fresh. Peel the garlic. You can quickly peel garlic by cutting off its root. Next, crush the head of garlic with a knife and place in a metal bowl. Top with a second bowl and shake. You open it and the garlic is already peeled.

2. Remove the seeds from sweet and bitter peppers, cut the tomatoes into 4 parts.

Be responsible when washing vegetables. Since adjika will not cook, you need to wash the vegetables very well. You can even scald it with boiling water for a couple of seconds. This will not cook anything, but there will be a little less microbes.

3.Finely chop the clean greens with a knife.

4. All that remains is to turn the vegetables into mush. To do this, pass them through a meat grinder (tomatoes, all peppers, garlic). Add herbs, salt, sugar, vinegar to this mixture and mix thoroughly. Leave for 4 hours for the sugar and salt to dissolve. Stir the adjika several times while it infuses.

5.Place the workpiece into sterilized jars and close with lids that have been in boiling water. Store in the refrigerator.

Adjika from tomatoes with bell peppers

In this recipe, adjika is cooked, during which time it thickens a little. That's why it can be stored for a long time and at room temperature(for example, in the kitchen in a closet or under the bed). All flavors are quite balanced, but the amount of salt and sugar may vary if the tomatoes are too sour or, conversely, sweet. Be sure to try it finished product before canning it. You can always add the flavoring ingredient that is required in this case.

Ingredients (for 2.7 l):

tomatoes - 2 kg
red bell pepper – 1 kg
red hot pepper - 2-5 pcs. (according to desired spiciness)
garlic - 100 gr.
sugar - 1/2 tbsp. (100 ml)
vegetable oil - 100 ml
vinegar 9% - 100 ml
salt - 1 tbsp. no slide

Adjika from tomatoes - preparation:

1.Start by preparing the vegetables. They need to be washed and the garlic peeled. Cut the sweet pepper into arbitrary pieces, removing the seed box. Remove the stem from the tomatoes and cut into four pieces. If the vegetables have spots (rot, growths, cracks), they need to be trimmed. There is no need to remove the seeds from hot peppers; just cut off the stem. The seeds will provide additional pungency.

To quickly peel a head of garlic, cut off the root and press down with a knife.

2. Grind tomatoes and peppers (sweet and hot) using a meat grinder or blender.

3.Pour the ground mixture into the pan and let it cook. After the adjika boils, reduce the heat to low and cook for 40 minutes, stirring so that the sauce does not burn. While the product is cooking, sterilize the jars and lids.

4.After 40 minutes of cooking, add salt, sugar and vegetable oil to the adjika, stir and cook for another 5 minutes.

6. Place boiling adjika in sterilized jars and immediately seal with lids. You can take lids with an elastic band under the machine, or you can use reusable metal screw lids. Turn the canning over and see if the lid is rolled up well. And wrap yourself in a warm towel or blanket. Leave it for a day, and then put it away anywhere, as long as it is dark and dry.

7. Here is such a simple recipe. This tomato adjika stores well and goes well with meat dishes.

Mild adjika made from tomatoes and carrots

There are people, including me, who do not like spicy food. Well, I can’t eat dishes generously seasoned with red pepper. Also the children won't eat spicy sauce. And this recipe is for such people - it does not contain chili pepper. In this case there will be spicy taste which garlic produces. The sauce is also seasoned with various aromatic spices.

This adjika will be thick, unlike the previous recipe. You will need a juicer from your inventory.

Ingredients:

tomatoes - 5 kg
sweet pepper - 1 kg
carrots - 1 kg
garlic - 200 gr.
salt - 10 tsp.
sugar - 300 gr.
vinegar - 0.5 tbsp.
black peppercorns - 20 pcs.
white peppercorns - 20 pcs.
allspice peas - 10 pcs.
ground coriander - 1 tbsp.
ground ginger - 1 tbsp.
Bay leaf- 4 things.
dry mint - 2 tbsp.
fresh dill - 3 tbsp.

Mild tomato adjika - preparation:

1. Wash the tomatoes well and cut into slices. Pass them through a juicer. Pour the resulting juice into a saucepan and place on the stove to boil. After boiling, simmer over low heat for 30 minutes.

2. Peel the garlic and carrots, remove the seeds from the pepper. Grate the carrots and then pass through a meat grinder. Also chop the pepper and garlic.

3. Place all seasonings on cheesecloth folded in two layers. Gather the edges of the gauze to form a pouch. Tie the spice bag with a strong thread. Cut off the long edges of the thread and gauze.

4.When tomato juice Let it boil for half an hour, put the rest of the twisted vegetables in it and stir. Next, put a bag of seasonings in the adjika and drown it.

5. Let the adjika simmer over low heat for 1.5 hours. Stir occasionally to prevent anything from burning. When the vegetables are cooked, remove the bag and squeeze it well into the pan. Add salt and sugar, cook for another 10 minutes. When the salt and sugar dissolve, be sure to taste it. Because of different varieties Tomatoes, these additives should be added to taste. Quantity may vary in different situations. Add salt if necessary; if adjika is too sour, add sugar.

6.5 minutes before readiness, pour in vinegar. But you don’t have to add vinegar; adjika will keep well anyway. Focus on your taste.

7. Pour hot adjika into sterilized jars and roll up. Turn over, wrap and let cool. This adjika will have a spicy, sweet and sour taste. This is a wonderful sauce.

Tomato adjika without vinegar with garlic

This adjika is not raw, it needs to be boiled. The cooking time can be any, it depends on what thickness of the sauce you prefer. If you want the maximum useful product, after boiling, cook for 5 minutes and immediately roll into jars. If thickness comes first, then you can cook adjika for 1 hour, during which time the sauce will boil down.

Ingredients:

tomatoes - 3 kg
bell pepper - 4 pcs. large
garlic - 2 heads
spicy Bell pepper— 2-3 pcs.
salt - 3 tsp.
sugar - 150 gr.
bay leaf - 4 pcs.
ground pepper mixture - 1 tbsp.

Adjika from tomato without vinegar - how to cook:

1. The beginning is standard. Wash the vegetables, peel and cut into pieces that will fit into the meat grinder. You need to cut off the stem of the hot pepper. If you like adjika spicier, then leave the seeds - they contain all the bitterness. For a milder taste, the seeds must be removed. Remove all seeds from sweet peppers and trim the stems from tomatoes.

2. Grind all the vegetables in a meat grinder and place them in a large saucepan. Add sugar, salt, ground pepper, Bay leaf. Place on the fire, bring to a boil and cook for 5 minutes. Taste and add sugar or salt if necessary.

3. Pour hot adjika into sterile jars and screw the lids on tightly. Allow the preserved food to cool and store it in a place where it is not exposed to Sun rays. It will be tasty, aromatic, spicy and bright!

Adjika without cooking with horseradish

This sauce is also called “horseradish” because horseradish root is used instead of hot pepper. It turns out bright pungent taste. Since this product is not cooked, it must be stored in the refrigerator.

Ingredients:

tomatoes - 1 kg
horseradish root - 100 gr.
garlic - 100 gr.
sugar - 1 tsp.
salt - 1-2 tsp.

How to cook “horseradish”:

1. Peel the horseradish and garlic. Wash the tomatoes and cut into pieces that will fit into the meat grinder. Grind all the vegetables in a meat grinder and place in a large container.

2.Add salt and sugar and stir. It is the mixing process that needs to be given more attention. The main task is to dissolve salt and sugar. They will not dissolve immediately, so leave the sauce for a day at room temperature. Cover the pan with a lid to prevent small debris and dust from getting into the food. Stir the adjika periodically to help the crystals dissolve faster.

3.The next day, the snack can be placed in jars. Only the jars must be sterilized so that the adjika can stand longer and not turn sour. You can close it with nylon or Euro-lids, pre-sterilized. This adjika should be stored in the refrigerator.

Spicy adjika for the winter with tomatoes and apples

Apples will add ready-made sauce nice extra taste. It's better to take sour apples, but you can also have sweet and sour ones. Then the amount of sugar will need to be reduced.

Ingredients:

tomatoes - 2.5 kg
carrots - 1 kg
bell pepper – 1 kg
apples - 1 kg
hot chili pepper - 60 gr.
garlic - 200 gr.
sugar - 200 gr.
salt - 40 gr.
sunflower oil - 250 gr.
vinegar 70% - 1/4 tsp. (or 1 tbsp. 9%)

Cooking method:

1. Wash the vegetables, peel the carrots and garlic, remove the seeds from the sweet pepper. Mince tomatoes, carrots, apples and bell peppers. Place the ground vegetables in a large saucepan.

2.Put adjika on the fire and bring to a boil. Then simmer over low heat for 1 hour, with the lid open. Stir the sauce occasionally to prevent anything from burning.

3.After an hour of simmering, add salt, sugar, and vegetable oil. Pass the garlic and hot pepper through a meat grinder and place in adjika. Stir and cook for another 15 minutes.

4.Lastly pour in vinegar essence, stir and pour the boiling sauce into sterilized jars. Roll up, turn over, wrap and cool. It turns out adjika with interesting taste, in winter it is simply irreplaceable.

Adjika from tomatoes with eggplants

Another option tomato adjika- with eggplants. It is easy to prepare and stores well. This adjika needs to be boiled, so it can be stored at room temperature.

Ingredients:

red meaty tomatoes— 1.5 kg
eggplants – 1 kg
bell pepper – 1 kg
garlic - 300 gr.
hot capsicum - 4 pcs.
salt - 35 gr.
sugar - 100 gr.
sunflower oil - 250 gr.
acetic acid 70% - 3/4 tsp.

Cooking method:

1. Wash all vegetables. Cut the skin off the eggplants, remove the stems from the tomatoes and cut them into pieces, remove the seeds from the sweet and bitter peppers, and peel the garlic.

2.Pass tomatoes, sweet peppers and eggplants through a meat grinder. Take a large saucepan and pour vegetable oil into the bottom. And put the ground vegetables in this pan. Place on the fire and bring to a boil, be sure to stir. Then reduce the heat and cook for 30 minutes with the lid open, remembering to stir from time to time.

3.While the adjika is cooking, grind the garlic and hot pepper in a meat grinder. After half an hour of cooking, add them to the sauce. Also at the same time, add salt and sugar, stir and cook for another 10 minutes.

4.Adjika is ready, you just need to pour it in acetic acid, stir and pour into sterilized jars. Next, roll up the jars, turn them over and wait until they cool completely. Eggplants give this sauce its unique taste.

Adjika from tomatoes - very simple blank. If you make it without cooking, then it doesn’t take much time to cook. If there is not enough space in the refrigerator to store jars, cook adjika and store it in your apartment in a dark place. In any case you will receive delicious sauce, which can be served with almost any dish in winter.

Speaking of sauces. The famous mayonnaise can be prepared at home in 5 minutes from natural products. At the same time, the consistency and taste will be like store-bought Provencal. Read on the blog. To help this site develop, click the buttons social networks below and share this recipe with your friends. Until new delicious meetings!

In contact with

During the ripening season of tomatoes and peppers, almost every housewife tries to prepare sufficient quantity preparations for the winter. Homemade sauces, ketchups, adjikas and seasonings containing tomatoes and peppers are especially popular.

Tomato and pepper seasoning for first and second courses

You will need to take:

a kilogram of tomatoes and hot peppers;
garlic – 1 kg;
apple cider vinegar – 200 ml;
salt and herbs - according to individual preference.

Seasoning preparation:

Grind tomatoes, garlic and peppers, add salt, add pepper, mix, add vinegar and leave for 12 hours to infuse. Before putting into container, strain off excess juice. Seal without sterilizing. Store in a cool place.

Tomato and pepper seasoning “appetizing”

Required components:

tomatoes – 3 kg;
kilogram of sweet pepper;
hot pepper – 1-2 pods (optional);
carrots – 500 g;
60 g salt;
vegetable oil - a glass;
4 heads of garlic;
sugar – 200 g.

Cooking sequence:

Grind all the ingredients through a meat grinder, add salt, add sugar, lean butter and cook over low heat for about half an hour. Chop the garlic and add to the seasoning before the end of cooking. Place hot into jars and seal with lids.

A simple tomato and pepper seasoning for borscht

Take these products:

tomatoes – 3 kg;
bell pepper – 3 kg;
salt - according to taste preferences.

Sequencing:

Prepare tomatoes and peppers and grind through a meat grinder. Add salt to taste. Place in a container, put on fire, boil for 5 minutes. When hot, place into prepared jars and close with lids. Don't roll it up. Store in a cellar or refrigerator.

Tomato and pepper seasoning for pasta

The following ingredients will be required:

tomatoes – 3 kg;
10 pieces. sweet pepper;
granulated sugar – 200 g;
1 head of garlic;
salt – 30 g.

Preparation procedure:

Grind the tomatoes through a meat grinder, cut the pepper into strips. Add sugar, salt, stir, cook for 45 minutes. 10 minutes before the end of cooking seasoning, add chopped garlic. Place the hot seasoning into jars and seal hermetically.

Tomato and pepper seasoning for dumplings

To prepare you will need to take:

tomatoes – 5 kg;
0.5 kg of bell pepper and 2 bitter peppers;
garlic – 200 g;
half a liter of vegetable oil;
sugar, salt, parsley - individually.

Seasoning preparation process:

Grind tomatoes and peppers through a meat grinder. Add sugar, salt and pour vegetable oil. Boil for one and a half hours. 5-10 minutes before the seasoning is ready, squeeze the garlic into the mixture and add parsley. While still hot, distribute the seasoning for dumplings into jars and roll up the lids.

Spicy seasoning is, for many, a necessary element of any meal. In cooking, there are many recipes for such preparations from tomatoes, peppers and garlic. Today I will talk about the preparation that I prepare for the winter without cooking. I recorded it under the name “Raw Ogonyok”.

Quite a gentle and warm name, isn’t it? This is what makes it so special. Unlike other “vigorous” seasonings, “Ogonyok” has a sweet and mild taste. In this recipe, with step-by-step photos of the cooking process, I will tell you how to quickly and easily prepare a delicious spicy seasoning from tomatoes, peppers and garlic for the winter without cooking.

Ingredients for 6 kg of fresh tomatoes:

10-12 pcs. red bell pepper;

10 heads of garlic;

8-10 pods of red hot pepper;

3 cups sugar;

1 glass of vinegar;

salt and spices to taste (ground red or black pepper)

I end up with six quarts of raw, sweet and tangy tomato relish.

How to make spicy tomato sauce without cooking

Wash the tomatoes thoroughly.

If the fruits have cracks, dents or other signs of being “unhealthy,” be sure to cut them off. Any rotten piece that gets into the workpiece can ruin your entire work. Therefore, be careful.

Cut the washed tomatoes in half or into quarters. How many pieces to cut into depends on the size of the fruit and the inlet hole in the meat grinder. Pass the cut tomatoes through this “miracle machine” and pour the mixture into a large saucepan.

Wash the bell pepper, remove the core, cut in half, grind in a meat grinder and add to the ground tomatoes.

Wash the red hot pepper. Remove the tail from each pod using a knife and pass through a meat grinder. It is this hot pepper that is the main component that gives our “Ogonyok” its fiery taste.

ATTENTION: be careful when working with hot pepper. Avoid touching your face and eyes. If it suddenly happens that you rub your eyes, then quickly rinse them with cold running water.

It's time to peel the garlic. Grate the finished cloves on a fine grater.

You can add more or less garlic. It all depends on how spicy you like your seasonings.

Our preparation is almost ready. Add a glass of vinegar, sugar, salt and spices to the tomato mixture.

Stir the mixture until the salt and sugar are completely dissolved. Don't be afraid to try. If you feel that your taste is missing something, then you can safely add required ingredient. The recipe describes the basic proportions, but you can change them depending on your taste preferences.

All the beauty raw seasoning the fact that it doesn't need to be cooked. Simply pour the preparation into pre-jars.

My “Ogonyok” is a universal seasoning that can be served instead of any other tomato sauce. Spicy lovers will appreciate this sweet, fiery taste. This tomato seasoning is eaten with almost any dish. home cooking. Of course, it is more suitable for main courses and meat, but it will also add piquant notes of spiciness to soups.