Winter preparations: tomato paste sauce. Tomato sauce for the winter at home, tomato sauce recipes

Very popular all over the world: not a single hamburger or kebab is complete without this aromatic additive.

Unfortunately, store-bought ketchup negatively affects your health and figure, and you definitely shouldn’t give it to children.

“What should I do, since my child loves ketchup so much?” - you ask. The answer is simple - make your own tomato sauce. After all, the product that you personally made will definitely not contain 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 results are worth it. the onions and this slow cooking make it less sour and don't require any added sugar. Even sometimes we put carrots in which brings 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 roasted tomato sauce will always serve as the base for a number of dishes, it's a joker that will make life easier, tomatoes in the refrigerator or even frozen, improvises last minute meals even more simple.

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

What products will you need?

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

Most main ingredient in this recipe - tomatoes. It is advisable to choose large, fleshy fruits, but if there are none, then any other will do. The main advantage of the seasoning is that you can use not only whole and even tomatoes, but you can buy bruised, cracked or irregularly shaped ones for a lower price (you still have to puree them). The only important thing is that they are fresh.
If you do tomato dressing for borscht, it is not necessary to remove the seeds from the tomatoes, but in other cases, take care not to get any seeds in the sauce.
Spices in all the recipes below are an optional ingredient. Add them to your taste: if you like it spicy - more pepper, fragrant - more herbs, etc.
If you close homemade sauce tomatoes for the winter, then thoroughly sterilize the jars and boil the lids. You can roll 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 crucial to obtain a sauce with intense flavor. The truth is that we must accept that tomatoes reach their maximum flavor and best quality in the summer, but there are tricks to enjoy it all year round.

We chop onions, peppers and garlic, they should not be very small pieces. We place the pan with the oil on half the heat and once we add them hot and we start shaking, stirring occasionally so that it gets fried all over. While we will cut the tomato, exactly the same as above, in relatively large pieces 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 onions - 2 pcs.
Sugar - 150 g.
Salt - 1 tbsp. l.
Unscented vegetable oil - 50 ml.

Cooking method

If you took “substandard” tomatoes, then cut out all the spoiled and rotten places (note that “substandard” ones need to be taken 1.5 times more than whole tomatoes without defects).

Homemade tomato sauce for the winter - ingredients

Now, with the level of average high temperature, allow the tomato to release all its liquid without removing. After about 20 minutes we lower the heat, add salt and sugar and let it cook, stirring occasionally with a wooden spoon so that the tomato dissolves and the water reduces.

Cover with a lid with holes to release steam without staining the kitchen. After an hour you can set it 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 it will not last more than three or four days as the tomato ferments very quickly.

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

Cut the onion into small cubes. Fry it enough large quantities oil until golden color. Add tomato puree, salt and sugar to the fried onions. Fry the tomatoes until they boil thoroughly and excess liquid has evaporated.

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

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

Recipe for delicious tomato sauce for the winter

It goes well with almost anything: in pasta, in pies, in a sandwich, in oven-baked rice. The canister even breaks a branch, but there is nothing like fresh ones that have been over an hour of cooking and it leaves the whole house smelling. The best solution for those who do not find the supermaduro vegetables as they ask to be prepared is to use half fresh tomatoes in the recipe and the rest peeled, sold in jars. “I like Italian, longer, which has less acidity and is less watery than Deborah,” says chef consultant Renata Brown.

Tomato sauce recipe for those who like it spicy

This seasoning is suitable for passionate and ardent natures - lovers thrills. 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 ones.
Sugar - 6 tbsp. l.
Salt - 0.5 tbsp. l.
Coarsely ground black pepper - 1 tbsp. l. with a slide.
Allspice - 10 peas.
Carnation - 10 inflorescences.
Vinegar - 2 tbsp. l.
Hot pepper - 2 pods.
Paprika - 1 tbsp. l.

Before you start making 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. Joao Belesia, of the buffet in Paulistano that bears his name, for example, likes to puree them in a blender and then take them to the bank. “This helps make the sauce thicker and more flavorful,” he says.

More aroma and less acidity. For the stew, Renata uses golden garlic in olive oil, celery and diced carrots. “It’s good for reducing acidity.” His colleague, Belesia, uses only peeled garlic cloves to flavor the oil, but removes them before adding the tomato to the pan.

How to make hot sauce

Wash the tomatoes, remove all rotten and bruised areas. Cut them into large pieces. Place in 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 the tomatoes and hot peppers for another 30 minutes. Add all the specified spices and cook the sauce for another 15 minutes.

Unlike sugar, a double-veiled ingredient. “What leaves the sauce sweet is long cooking, over low heat,” says Renata. The ingredients should be cleared for at least an hour and a half, and stir them well every 20 minutes to prevent them from sticking to the bottom of the container. At this time, if necessary, you can add a little water. But only if he is too thick, 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 heavy role of the tomato at the center. He also teaches not to add onions to the stew so as not to add more acidity to the sauce.

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

Pour the sauce into pre-sterilized jars and seal them. Place the jars on the floor covered with a towel, lids down, and cover them with a warm blanket. Leave them like this for 12 hours. Afterwards we put the jars in a cool, dark place.

Baking should be done in a covered pan to allow the sauce to clear better. Salt should only go in at the end. According to him, the trick is for those who want to increase their income even more. Another suggestion for those who want to make the sauce more flavorful 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 for up to six months Anyone who wants to make sauce in large quantities. the best option- to freeze. This way you'll always have a wildcard to use in a last-minute batch. Homemade sauce lasts up to six months, says Belesia.

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

Sweet and sour sauce

Can be cooked unusual sauce from tomatoes for the winter. The recipe for this seasoning is given below.

Tomato sauce for the winter without vinegar

The tip should fill the pot enough to get as little air as possible without the sauce crystallizing. When it's time to use, it's ideal to let it thaw in the refrigerator and then warm up in the pan to rinse. Because it will be a little more water resistant, says Banquet.

But there is no need to rush to eat ice cream. “You can speed up the process by taking the frozen sauce in the microwave or straight into the pan.” While he goes through the final step towards the fire to thicken. Are you looking forward to what 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 the knife.
Nutmeg - 0.5 teaspoon.
Honey - 1 tsp.
Hot red pepper - 1 tsp. no slide.
Garlic - 1 head.
Vinegar - 2 tbsp. l.

Making an excellent seasoning

Let's prepare the tomatoes - wash them and clean them from spoiled areas. Cut the tomatoes into large cubes. Remove the core and seeds from the apples and also cut them into cubes. Mix apples and tomatoes in a saucepan. Place 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 sauté until golden brown. Add the basil leaves and simmer for about 3 minutes to allow the sauce to absorb the flavors of the ingredients. Use the following. Note: To avoid leaving the refrigerator, pack the sauce while still hot into sanitized glass jars and lids; transfer to a skillet with the dishes stacked at the bottom and cover hot water; boil for 30 minutes. Carefully remove the pan from the pan using tongs and let it cool on a clean towel - observe for vacuum formation by pressing the lid with the indicator. Store in a dry place for up to 1 month. If you prefer, place it in 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, stir well and season with salt and pepper to taste.

I bought tomato sauce, no way!

Grind the resulting mixture through a sieve and return it 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 into pre-sterilized jars. Let's roll them up. Place the jars, lids down, on the floor, covered with a towel, and cover everything on top with a blanket. Let's leave them like that overnight. In the morning we will put it in the pantry or cellar.

Ingredients for two people

Let's agree that, in addition to the fact that it does not develop well, it can even contain a mouse, as everyone knew. Today we are going to explore a recipe that will truly blow your mind, be it taste, speed and convenience. The tomato does not need to dissolve completely.

So everything will be ready in less than half an hour. If you find that it is dry, you can put in some of the cooking water, so always reserve a glass of this cooking water before wiping the noodles and throw away all the water unless the pot contains a replaceable drain.

Barbecue sauce

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

This world-famous masterpiece was invented in North America, and his recipe spread all over the world. Not a single outdoor picnic in the United States is complete without his participation.

Recipes for tomato sauces for the winter

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

Tomato barbecue sauce enjoys its popularity not only due to its unusual and bright taste, but also because of its versatility: it can be used as an addition to the main dish and as a marinade for meat, poultry, fish or even vegetables.

Here is the classic recipe for this sauce, but you can change it depending on your own taste and the ingredients you have on hand.

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

Faced with the burger explosion in the capital, Gustavo Bomtempo and Sergio Lucio Oliveira decided to join the fad. But they didn't stop at the basic bread, meat and cheese. The brioche-shaped loaves are topped with 180g 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 slide.
Worcestershire sauce - 30 ml.
Apple vinegar - 100 g.
Allspice and salt - to taste.

Homemade tomato sauce with carrots and garlic for the winter

One with the same cheese syrup and the other with crispy bacon. Traveling to the United States, we saw that some homes were investing in the appeal of these sauces and sandwiches with lots of condiments. 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 be 20% off. One recipe is served in the house. The plate comes in several sizes. The yogurt and mustard based sauce enhances the feeling of freshness. “It's a strong aromatic sauce and a long preparation,” explains the manager. The flesh point is selected on the table and written informally on the table. The composition is simple, but successful.

Cooking process

Boil it down tomato puree(without seeds and skins) so that all excess moisture evaporates. Cut the onions into small cubes and fry them in vegetable oil in a deep saucepan until transparent. Crush in a mortar. Add mustard, black pepper, sugar and chili to the onion. Mix the mixture thoroughly.

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

Add vinegar and salt. Puree the mixture using 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, upside down. After a day, put the jars in the cellar (if it is a cold season) or in the refrigerator.

Another universal one vegetable preparation - delicious sauce from tomatoes for the winter. It contains onions and carrots, spices, Bay leaf And allspice. In taste and consistency, tomato sauce for the winter turns out like 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, this tomato sauce will be very useful to you in winter.

Preparing tomato sauce for the winter - useful tips:

✎ select for cooking tomato sauce the ripest tomatoes. They should be soft and meaty so that the sauce does not have to be boiled for a long time.

✎ There is no need to fry onions and carrots, just soften the vegetables and saute them in oil. If you overcook, the sauce may develop a bitter taste during storage.

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

✎ the amount of salt and sugar in the recipe is approximate. It is best to taste the sauce at the end of cooking and adjust it to the taste you want by adding what you think is necessary.

✎ 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.

Homemade tomato sauce recipe with step by step photos

Fresh ripe tomatoes – 2 kg;
onion – 500 g;
carrots – 1 kg;
black peppercorns, allspice - 0.5 tsp each;
bay leaf – 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 on the side opposite to the stalk.

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

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

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

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

Pour the onions and carrots into the boiling tomato. Add salt, sugar, peppercorns and allspice, bay leaf. If you need a thick sauce, then cook over medium heat for 10 minutes, evaporating the liquid. If it is medium thick, then cook for five minutes under the lid, then remove it and another five minutes without the lid. At the end of cooking, add vinegar. Let's try ready sauce to taste, adjust salt/sugar/vinegar/pepper.

We sterilize the jars in any convenient way and fill them with boiling tomato sauce. Screw the lids on and turn them 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 regular frying for soups and borscht. In winter it can be added to different dishes, and use it for its intended purpose - as a sauce for spaghetti, rice, buckwheat, and stewing meatballs and cutlets in it.

And yet, it’s not for nothing that tomatoes are the most popular in our gardens. Well, what housewife doesn’t prepare tomato sauce for the winter? It tastes best at home. WITH natural products, made taking into account the taste of all family members and flavored with love and care.

Homemade tomato sauce can be served with a festive barbecue at the dacha, you can add it to vegetables and you will get a very tasty side dish. I love adding tomato sauces to borscht and soups. Many people make sprat in tomato sauce or sprats at home. In general, we use it very widely and we all adore it, just like him.

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

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

Homemade tomato sauce for the winter, recipes

Tomato sauce recipe for the winter, classic

For this recipe we will take the following products:

Kilo ripe tomato ov
Medium sized onion
Sugar and salt to taste
Vegetable oil

How to make classic tomato sauce:

We cut the tomatoes into four or six pieces, depending on size, and simmer a little to soften them. Pass through a sieve, removing skins and seeds. At this time, finely chop the onion and fry a little in a deep frying pan in oil, then add the tomato mixture, sugar and salt there. Then we go through it with an immersion blender so that the mass becomes more homogeneous and light. We pack the sauce in small jars, conveniently from under baby puree. You just need to sterilize them and store the sauce in the refrigerator.

Homemade Italian tomato sauce

We take the following products:

Four and a half kilos of the ripest and fleshiest tomatoes
Head of garlic
One onion
Several stems of basil
Basil leaves, bunch
Two medium carrots
Two tablespoons of olive oil
Tablespoon salt

How to make Italian tomato sauce:

In the first step, we need to wash and cut into cubes the following vegetables: celery stalks, onions, garlic and carrots. Heat the oil in a saucepan and fry it all for five minutes using a wooden spatula.

Tomatoes, washed in advance and cut into slices, are poured into fried vegetables and simmer for an hour, not forgetting to add salt. Then remove from heat and rub through a sieve in small, manageable portions.

Again, put our already homogeneous mass on low heat and simmer for about a couple of hours. At the very end, we prepare sterile jars, placing clean basil leaves on the bottom of each of them. Pour the sauce and just roll it up.

Tomato sauce with garlic and basil

One and a half kilos of the ripest meatiest tomatoes
Half a head of garlic
Large bunch of fresh basil
A third of a tablespoon of salt
A third of a glass of sugar
A teaspoon of table vinegar

How to prepare this sauce:

Here we do it very simply: we cut the washed tomatoes and spin them in a blender, and then we remove all this mass from the seeds and skins using a sieve and set it to simmer. Don’t forget to immediately add sugar and salt, start evaporating so that there is a good thickness.

While the tomatoes are evaporating (by the way, it is not necessary for them to boil), we peel and wash the garlic and basil, let them dry and also put them through a blender. Ten minutes before the end of stewing, add to the sauce and stir. Place the prepared sauce into small sterile jars and roll up.

Tomato sauce Kuban for the winter

For the recipe we will take:

Two kilos of tomatoes
Medium onion
Three cloves of garlic
Half a glass of sugar
A tablespoon of salt
A tablespoon of vinegar
A third of a teaspoon of cinnamon
Three carnations
Two allspice peas

How to cook Kuban sauce at home:

Wash the ripe tomatoes and cut them into pieces, quickly chop them in a blender and rub them through a sieve. Let the tomato puree simmer over low heat, while we clean and cut as much as possible smaller onions and put it in a saucepan with the tomatoes.

When we notice that the vegetable mixture has decreased in volume by half, then we can pour out the crushed garlic, add vinegar and all the spices. All that remains is to cook for ten minutes and pack the sauce into jars.

Krasnodar sauce for the winter at home

What we will take for preparation:

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

How to cook:

We wash our tomatoes, cut them into quarters and set them to simmer. We do the same with apples. Simmer until softened, and then simply wipe through one sieve into one saucepan, leaving all the skins, bones and seeds.

We begin to slowly simmer the sauce until its volume begins to decrease, this takes about twenty minutes. Then we add spices, sugar and salt and boil the same amount. Then add vinegar with crushed garlic and cook for ten minutes. Immediately put the hot Krasnodar into jars with lids.

Tomato sauce with onions for the winter

For preparation we will need:

Two kilos each of tomatoes and onions
Partial glass (cut) apple cider vinegar
8 carnation inflorescences
Teaspoon cinnamon powder
Glass of sugar
Two and a half tablespoons of salt

How to prepare this sauce:

Wash and cut the tomatoes into slices, peel and chop the onion. Scroll everything through a meat grinder; it leaves more seeds and skins, so as not to grind through a sieve.

We put the whole mixture to simmer on the stove, let it boil, lower the temperature and pour in the spices. In this form we simmer for an hour, only then add vinegar, simmer for another five minutes and pack into jars that have been sterilized in advance.

Salsa sauce for the winter at home

To prepare we need to take:

A kilo of fleshy tomatoes
Chili pod
Sweet variety onion
Half a teaspoon of dried basil
Three cloves of garlic
Three sprigs of fresh thyme
Two tablespoons of sugar
Salt and pepper to taste
Vinegar 6%

How to make Salsa sauce:

Wash our tomatoes and cut them into quarters, peel the garlic and onions and cut them too. Grind everything using a blender and add it immediately olive oil and all spices except garlic and vinegar.

We pour everything into a common container, where our sauce will be prepared. We boil it for half an hour, then grind it through a sieve so that we don’t encounter peels and seeds.

After this, cook for just another 20 minutes, and pack into jars, which were previously sterilized and added a teaspoon of vinegar. Roll up the jars and turn them over to cool.

Tomato sauce with garlic without vinegar for the winter

What we need to take:

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

How we will cook:

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

Tomato sauce for the winter, video

Delicious homemade sauces for the winter from the most different vegetables And probably every housewife prepares fruit. Homemade sauce can transform any dish so much that regular food, it seems culinary masterpiece. At home, such savory sauces are made from the most different ingredients. IN summer season they can be prepared immediately before serving, but for the winter you need to learn how to make preparations for future use and open jars of sauce at the right time. You will find the most popular step-by-step recipes on our website. This section will be useful for both novice cooks and culinary professionals. Step-by-step photos make the recipe simple and clear. You will learn how to make a spicy or spicy sauce for meat, fish, and vegetables, which will most advantageously emphasize the flavor notes of a particular product.

The best sauce recipes with photos

The last notes

Adjika is spicy spicy seasoning, which gives dishes a special taste and aroma. Main ingredient traditional adjika are various varieties pepper Everyone knows about such preparation as eggplant with adjika, but few people know that delicious seasoning You can also make it from the eggplants themselves.

During the cooking process, you can improvise and add your favorite spices. It will turn out to be your special and unique recipe, just write down the ingredients for yourself and come up with your own formula for a delicious sauce.

You'll have to tinker a little at the stove, but it's worth it, this adjika is eaten first, it goes with all dishes and is simply spread on bread.

2kg tomato
1kg sweet pepper
1 pod of hot pepper
0.5 kg carrots
0.5 kg apples
300g garlic
1 tbsp ground black pepper
200g vegetable oil
100ml vinegar 9%
200g sugar
2 tbsp salt

We pass all the vegetables except garlic through a meat grinder, add butter, salt, sugar and boil for 1 hour. Add ground pepper, chopped garlic and cook for another 10 minutes; before the end of cooking, add vinegar, let it boil and remove from the stove. Pour into clean jars and bottles and screw. We put it under a fur coat.
I don’t recommend removing it too far; you’ll eat it quickly anyway.

Spicy adjika recipe

Scald ripe tomatoes and sweet peppers with boiling water and remove the skin; you don’t need to remove it. Scroll 2 times in a meat grinder or grind with a blender.
Add spices, oil, salt, sugar, chopped hot pepper. Place on the stove and cook, stirring for 40 minutes from the moment it boils.
We rub the garlic on a coarse grater or pass it through a meat grinder with a large grid. If you put garlic through a garlic press, you won't get the flavor you want.
into the boiling mass 10 minutes before the end of cooking, add a spoonful of vinegar 1 minute before the end.
Remove from heat and place in sterilized jars, twist and place under a fur coat.
Delicious spicy tomato adjika is ready. Men especially love this type of adjika, probably for its spiciness.

Tomato sauce recipe

2kg tomato
3 large onions
150g sugar
50g salt
1 teaspoon mustard powder
15 allspice peas and 15 black peppercorns
3 cloves garlic
Cinnamon on the tip of a spoon
1 tbsp 70% vinegar

Pour boiling water over ripe tomatoes for 1 minute, drain and rinse with cold water, remove the skin. Grind with a blender or through a meat grinder and put on low heat, add salt, sugar and cinnamon mustard. Cook for 1 hour and add chopped onion, garlic, cook for 20 minutes.

We tie the spices in a sterile bandage, leave a long tail on one side, release them into the boiling sauce and boil for about 10 minutes. With this method of adding spices, there are obvious advantages - the spices give off their taste and aroma during cooking, but do not end up in the sauce.

Before the end of cooking, add vinegar, take out the spices and remove from heat. Pour into sterilized jars or bottles, roll up and place under a fur coat for 4 hours.

This delicious tomato sauce can be used to make pizza, soups, gravies, meat and fish dishes.

Tomato crooner recipe

To prepare the chrenoder, we take the products at random, as you like.
For 1 kg of tomato I take 3 large cloves of garlic and one horseradish root, 15 cm long. The salt is not very salty, like regular dishes.
We pass the washed tomatoes, garlic and thoroughly peeled horseradish through a meat grinder and add salt.
Hrenoder is ready. As I write, my mouth is watering. This product should be stored in the refrigerator under nylon covers; if you plan to store it for a long time, add more salt.
In my experience, it is better not to store it for a long time; the sharpness and beneficial properties also disappear. I make the freezer for 1-2 weeks, and then it’s better to cook it fresh.

I’ll tell you a little about the beneficial properties of chrenoder; it turns out that it is a healing product.

When combined, horseradish with tomatoes and garlic turns out to be a “vitamin, antibacterial bomb.”

Eating fresh horseradish has amazing benefits for the body.

Strengthens the immune system.
Increases male strength.
Acts as an antimicrobial agent and protects against colds.
Protects against gastrointestinal infections.
Improves appetite.
Stimulates kidney function.
Reduces blood sugar levels.
Cleanses the blood.

Prepare and eat horseradish, and your body will thank you.

There are also contraindications

Cannot be consumed spicy dishes people with gastritis, ulcers.
If you consume chrenoder in large quantities, you can get a burn to the mucous membrane. Everything is good in moderation.

Another little tip: dig up horseradish in the fall, or buy it at the market and store it in a container, covered with sand; as soon as you need it, take it out and soak it for several hours. Horseradish is ready to eat, clean and cut into dishes.

Today I shared with you my favorite winter tomato preparations: sauces, adjika and horseradish. I think you will like them.

wishes you good health and Bon Appetit!

Dear friends, if the article was useful to you, share it with your friends, press the social network buttons.

I would like to invite you to watch a video recipe for making adjika from green tomatoes.

Very popular all over the world: not a single hamburger or kebab is complete without this aromatic additive.

Unfortunately, store-bought ketchup negatively affects your health and figure, and you definitely shouldn’t give it to children.

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

What products will you need?

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

The most important ingredient in this recipe is tomatoes. It is advisable to choose large, fleshy fruits, but if there are none, then any other will do. The main advantage of the seasoning is that you can use not only whole and even tomatoes, but you can buy bruised, cracked or irregularly shaped ones for a lower price (you still have to puree them). The only important thing is that they are fresh.
If you are making 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 get into the sauce.
Spices in all the recipes below are an optional ingredient. Add them to your taste: if you like it spicy - more pepper, fragrant - more herbs, etc.
If you are closing homemade tomato sauce for the winter, then thoroughly sterilize the jars and boil the lids. You can also roll the product into glass bottles with a screw cap, but 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 onions - 2 pcs.
Sugar - 150 g.
Salt - 1 tbsp. l.
Unscented vegetable oil - 50 ml.

Cooking method

If you took “substandard” tomatoes, then cut out all the spoiled and rotten places (note that “substandard” ones need to be taken 1.5 times more than whole tomatoes without defects).

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

Cut the onion into small cubes. Fry it in a fairly large amount of oil until golden brown. Add tomato puree, salt and sugar to the fried onions. Fry the tomatoes until they boil thoroughly and excess liquid has evaporated.

Tomato sauce recipe for those who like it spicy

This seasoning is suitable for passionate and hot-tempered people - 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 ones.
Sugar - 6 tbsp. l.
Salt - 0.5 tbsp. l.
Coarsely ground black pepper - 1 tbsp. l. with a slide.
Allspice - 10 peas.
Carnation - 10 inflorescences.
Vinegar - 2 tbsp. l.
Hot pepper - 2 pods.
Paprika - 1 tbsp. l.

How to make hot sauce

Wash the tomatoes, remove all rotten and bruised areas. Cut them into large pieces. Place in 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 the tomatoes and hot peppers for another 30 minutes. Add all the specified spices and cook the sauce for another 15 minutes.

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

Sweet and sour sauce

You can prepare 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 the knife.
Nutmeg - 0.5 teaspoon.
Honey - 1 tsp.
Hot red pepper - 1 tsp. no slide.
Garlic - 1 head.
Vinegar - 2 tbsp. l.

Making an excellent seasoning

Barbecue sauce

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

This world-famous masterpiece was invented in North America, and its recipe spread throughout the world. Not a single outdoor picnic in the United States is complete without his participation.

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

Here is the classic recipe for this sauce, but you can change it depending on your own taste and the ingredients you have on hand.

Ingredients:

Fresh tomato puree - 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 slide.
Worcestershire sauce - 30 ml.
Apple vinegar - 100 g.
Allspice and salt - to taste.

Cooking process

Boil the tomato puree (without seeds or skins) so that all excess moisture evaporates. Cut the onions into small cubes and fry them in vegetable oil in a deep pan until transparent. Crush in a mortar. Add mustard, black pepper, sugar and chili to the onion. Mix the mixture thoroughly.

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

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

Recipe for 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.

Preparation

Wash the tomatoes, peel them and chop them finely. Then put the tomatoes into a saucepan and place the dishes on the stove, turning on medium heat. Boil them for 20 minutes until they reduce slightly in volume. Next, add sugar, add salt to taste and heat 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 it to a saucepan and bring it to a boil again. Let's decompose hot sauce into jars and seal them with lids for the winter.

Delicious winter sauce made from tomatoes and apples

Ingredients:

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

Preparation

Wash the tomatoes, carefully remove the skin and cut into slices. Transfer the tomatoes to a saucepan and simmer until soft, stirring. After this, grind the workpiece through a strainer. Chop the apples as finely as possible, simmer and mash with a masher until pureed, then combine with the tomatoes and boil for 10 minutes. Add honey, all the herbs, spices, stir and set aside for another 10 minutes. Lastly, add the vinegar, throw in the garlic and heat the contents for another 5 minutes. Pour the hot sauce into dry jars and immediately close the lids tightly.

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 teaspoon;
apple cider vinegar 9% – 20 ml;
table salt – 15 g;
crystal sugar – 30 g.

Preparation

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

Mix black pepper, allspice and cloves in a bowl, pour into gauze 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, add the onion, stir and simmer covered for 10 minutes. Then add the garlic, stir and, without closing the lid, cook over low heat for another 3 minutes. Pour the hot sauce into a blender bowl and turn it into a homogeneous mixture. thick puree. Now put the resulting mixture back into the pan, put the bag of spices and simmer 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. Let's turn the preparations upside down, wrap them in a blanket and leave the delicious tomato sauce to cool for a day, and then put them in the cellar for the winter.

Every housewife prepares delicious homemade sauces, because they can transform any dish so much that even an ordinary homemade food will seem like a great masterpiece of world cuisine. And one of the most popular examples of such sauces is tomato, as it has pleasant taste and is very versatile - it can be used as a gravy for fish or meat, stew chicken in it, season spaghetti, add it to pizza instead of ketchup, and much more that the culinary imagination is capable of.

So that you can prepare this wonderful tomato sauce for the winter, we have selected several interesting and tasty recipes. And for greater clarity we accompanied detailed instructions with photos and videos.

Tomato sauce with garlic for the winter

Ingredients

Servings: – +

Tomatoes 4 kg
Garlic 12 cloves
Sugar 150 g
Salt 30 g
Ground black pepper5 g
Allspice (peas)10 pieces.
Cinnamon 8 g
Table vinegar (9%)30 ml

Per serving

Calories: 34 kcal

Proteins: 0.7 g

Carbohydrates: 7.9 g

2 hours 30 min. Video recipe Print

Rate this article

Did you like the recipe?

Gorgeous! We need to fix it

Advice: try to choose tomatoes that are optimally ripe and fleshy, as well as without visible defects or damage - this will ensure the fullest and most pleasant taste finished product.

Ripe tomato sauce for the winter with onions

Cooking time: 3 hours 45 minutes

Number of servings: 21

Energy value

calorie content – 24.3 kcal;
fats – 0;
proteins – 0.7;
carbohydrates – 5.4.

Ingredients

tomatoes – 6 kg;
onion – 600 g;
allspice (peas) – 8 pcs.;
bay leaf – 3 pcs.;
cloves – 3 pcs.;
granulated sugar – 50 g;
salt – 15 g;
table vinegar (9%) – 15 ml.

Step-by-step preparation

We carefully sort the tomatoes, wash them under cold running water and dry them with paper towels to remove excess moisture. We remove the attachment points of the stalk and cut into quarters. Then we pass the tomatoes through a meat grinder.
We peel the bulbs, also rinse them under water and, after cutting them coarsely, grind them using a meat grinder into a container separate from the tomatoes.
Pour the tomato mass into a large saucepan with a thick non-stick bottom, add onions and spices (allspice, cloves, bay leaf) and place on a low flame. Having brought the mixture to a boil, reduce the heat to low and cook for about one hour, remembering to stir occasionally.
After the specified time has passed, remove the saucepan from the heat and let the sauce cool slightly. After this, grind it through a fine sieve until it reaches a homogeneous puree-like consistency.
Return the resulting tomato puree to the saucepan, pour 50 grams of sugar and 15 g of salt into it and, putting it on small fire, cook for about 2 more hours - until the required consistency.
As soon as the tomato sauce has thickened, pour in the amount of vinegar indicated in the recipe and, after thoroughly mixing everything, remove from the heat.
Pour the hot tomato sauce into pre-sterilized containers and roll up. We place the jars upside down and wrap them tightly with a warm blanket, leaving them in this form until they cool completely - for about one day. Then we move the workpieces for storage in a cool, dark place.

Advice: To pack tomato sauce for the winter, it is better to take small jars with a volume of 300–500 ml - such containers will be more convenient for subsequent use.

Tomato sauce with pepper for the winter without vinegar

Cooking time: 1 hour

Number of servings: 12

Energy value

calorie content – 39.2 kcal;
fats – 0;
proteins – 1;
carbohydrates – 8.8.

Ingredients

tomatoes – 1.5 kg;
bell pepper – 2 kg;
garlic – 4 cloves;
pepper hot chili- 1 PC.;
sugar – 150 g;
salt – 70 g;
fresh basil – 25 g.

Step-by-step preparation

First of all, sort out all the tomatoes, rinse them under running water (and if you have time, it’s better to soak them in deep container for 5-10 minutes) and dry with paper towels.
Then, making cross-shaped cuts on top, blanch and remove the skin, and also get rid of the place where the stalks are attached. After this, cut the tomatoes into small slices and blend them in a blender bowl until smooth.
Pour the resulting tomato mass into a container with a thick non-stick bottom and simmer over a low flame for about 20-25 minutes.
In the meantime, let's start processing the sweets bell pepper– it also needs to be washed, and then, cut into quarters, to get rid of seeds and partitions.
Next, roll the pepper slices through a fine grinder and add them to the tomatoes, cook them together for about 15-20 minutes.
Without wasting time, peel the garlic cloves and pass through a press.
Hot peppers and basil also need to be rinsed under cold running water. Then we pass the whole chili through a meat grinder, and chop the basil leaves with a knife.
5 minutes before full readiness Add chopped garlic, basil and chili pepper to the sauce, and add salt and sugar according to the proportions indicated in the recipe. Mix the ingredients thoroughly.
Pack hot tomato sauce into sterile jars and seal. Wrap it in a warm blanket and turn it upside down, leave until it cools completely.

Step-by-step recipes for preparing tomato sauce for the winter without sterilization: aromatic, spicy and spicy tomato sauces for the winter

2018-08-15 Oleg Mikhailov

Grade
recipe

682

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

2 gr.

Carbohydrates

14 gr.

78 kcal.

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

We measure out the coriander and use it already ground; it is also better to grind both types of pepper with your own hands. The amount of vinegar may be excessive, start with half of the amount specified in the recipe, and after tasting the cooled sauce, decide for yourself how much to add the acid solution. The following recommendation applies to absolutely all the recipes in the collection: tomatoes should be fleshy and on the verge of overripe, they have more juice, they are easier to peel if required by the recipe, and almost do not sour. Varieties are your choice, different ones are possible.

Ingredients:

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

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

From the tomatoes you only need juice and pulp; you can remove the skin from them by first scalding the tomatoes with boiling water, and then rub through a large sieve, getting rid of the seeds. The second option is a special auger juicer, or an attachment to a manual meat grinder; however, for ease of working with it, it is also advisable to remove the skin from the tomatoes as much as possible.

Heat a regular steel frying pan with oil, cut the rings into quarters, and lightly brown the onion in it. Pour in the tomato, temporarily raise the temperature until the juice boils, then adjust the heat to a low simmer and, stirring occasionally, evaporate the juice until thickened, about half an hour. Pour in and mix salt, crushed spices and some of the sugar, pour in vinegar one spoon at a time, stir the sauce immediately and scoop a little into a spoon. Let it cool completely, try it, the most important thing is to decide on the amount of sugar, the sauce should not be sweet, we are only removing excess sourness in this way.

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

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

The volume, which we called considerable, quite possibly will seem completely minuscule to you, as soon as you open the first jar of sauce. Keep the proportions and follow the recommendations, and most likely you will have to prepare more than one batch of this sauce.

Ingredients:

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

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

Grind the tomatoes with a manual meat grinder through a large wire rack. You don’t have to install it at all if the design of the meat grinder allows it. First we rub the puree through a colander, getting rid of large parts of the dense skin, then through a coarse sieve, there should be seeds and smaller shreds of skin on it.

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

Boil the mass for about twenty minutes, take the last sample. A convenient container for storing thick tomato sauces is half a liter, wash the jars clean ahead of time, preferably without “strong” drugs. Make do with soda and dry mustard, then rinse the jars especially thoroughly. We pack the sauce literally boiling, wipe off any droplets that fall on the rim of the neck, and roll up using boiled lids.

Option 3: Aromatic and spicy tomato sauce for the winter - “Satsebelli”

Choose the ready-made spices for the sauce yourself; the “Azerbaijani”, “Uzbek” and “Armenian” compositions are equally good. You can collect seasonings according to your taste or ask the master at the spice shop to select a good set, indicating the desired spiciness.

Ingredients:

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

How to cook

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

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

We prepare the container for the sauce in advance, pour the sauce into it and seal it tightly with boiled lids. Until they cool, keep the jars of sauce upside down and under a blanket.

Option 4: Spicy tomato sauce for the winter with garlic

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

Ingredients:

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

Step by step recipe

Wash and chop the tomatoes coarsely, grind the spices, peel off the hard husks and grate the garlic. Grind the tomatoes with a manual meat grinder, pour the juice into a saucepan and let it simmer slowly.

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

If you prefer sauces similar in consistency to factory-made ketchups, grind the hot mixture with a blender and boil again. Ladle the sauce into jars and seal without sterilizing. Store in a cellar or cool pantry.

Option 5: Tomato sauce for the winter with plums

The mixture of peppers in the sauce is not too “evil”; it is better to let it consist of ground aromatic peas. Don't forget to remove the bay leaves if you use them to season the sauce!

Ingredients:

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

How to cook

Peel the tomatoes and onions, remove the seeds from the plums. Having chopped it coarsely, then pass these components through a meat grinder. Pour the puree into a saucepan and place it on the burner. Stirring, simmer slowly for exactly two hours.

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

Cook the sauce for about fifty minutes, wait until it thickens, don’t forget to stir. Pour into jars that have been washed with a saturated soda solution and sterilized with steam ahead of time. We do not sterilize the sauce, but let it cool under warm clothes until it cools, a certain number of jars, for use first, use with screw and plastic lids. Store this part of the sauce in the refrigerator.

Homemade tomato sauce for the winter is a recipe you can’t miss, and here’s why. No matter how much advertising tells us about select tomatoes and other environmentally friendly clean products used in the production of tomato sauces and pastes, everyone understands that this is a lie for commercial purposes. In fact, in the production of sauces, “substandard” vegetables are used - something that could not be sold in fresh. Or they didn’t manage to remove it from the field in time and brought it to the factory in an already rotten state. All the same, vegetables go through the stage of cooking in special installations that change the smell, taste and other physical characteristics beyond recognition. What's next? Starch is added to tomato puree to thicken it. acetic acid as a preservative, salt, sugar, spices and... everything.

Sure? Personally, I don’t know what could prevent a manufacturer from adding, for example, a flavor enhancer to ketchup. Only 1 person in 1,000,000 may come to the laboratory with a package of sauce, and even then it is unlikely. People are too accustomed to trusting products from well-known brands.

Meanwhile, the statistics on the incidence of the same stomach ulcer is gradually growing. And other diseases of the digestive system are becoming more and more every year. It is clear that ecology, heredity and all that. But Hippocrates also said: “We are what we eat.”

Do you think they lead to gastrointestinal diseases? popular products, without which it is difficult to imagine a diet modern man? Most of my friends' husbands don't sit down at the table without a packet of ketchup. It’s sad, but it’s true that this doesn’t improve their health.

If you don’t want to get some kind of stomach, duodenal or liver disease ahead of time (which is already choking on toxins in all of us), prepare homemade tomato sauce. Versatile, suitable for almost any occasion. It can be served to meat dishes: fried or baked chicken, turkey, chops, pork shish kebab And lamb ribs. Make it a component of pizza with any topping. Pour it over macaroni or pasta. In general, if there was a sauce, there would be a use for it.

I offer 3 cooking options.

The easiest homemade tomato sauce without sterilization

Ingredients:

6 kg fresh tomatoes;
10-12 black peppercorns;
bay leaf to taste;
3 large onions;
2 tablespoons sugar;
1 tablespoon regular vinegar;
1 heaped teaspoon of salt.

Preparation:

Wash the tomatoes, cut into pieces and pass through a meat grinder. Pour the tomato puree into a large saucepan. Peel the onion, chop it too and grind it through a meat grinder, add it to the saucepan with the tomatoes. Add bay leaf and peppercorns, you can add other spices to your taste. The main thing is not to overdo it.

Cook the puree for 50-60 minutes over low heat. Then rub through a sieve to make the consistency of the future sauce as uniform as possible. Add salt and sugar, stir until dissolved. Cook over low heat until thickened. Before putting into jars, add vinegar and mix thoroughly.

While the tomato puree was cooking, you could process the jars. But don't be discouraged if you haven't done this beforehand. Clean jars can be placed in a microwave oven for 4 minutes with a small amount water or boil water in a multicooker (“Steam” mode and hold over steam for 10 minutes. Simply place the lids in a ladle, add water and bring to a boil. Place the hot tomato sauce in sterile jars, roll up, turn over and wrap in a warm blanket. After you can move it to the pantry for a day.

Homemade tomato sauce with carrots and garlic for the winter

Ingredients:

6 kg of ripe tomatoes;
600 grams of onions;
1 kg carrots;
1 small head of garlic;
half a glass of vegetable oil;
1 cup of sugar;
half a glass of vinegar;
1 heaped tablespoon of salt;
spices to taste.

Preparation:

Wash the tomatoes, remove the stem, cut them into pieces and simmer in a saucepan until soft. Press through a sieve to remove skins and seeds. Cook until thickened, stirring thoroughly. At the end of cooking, add salt, sugar, spices. Cook for another 5-7 minutes, add vinegar, stir.

Peel the onions and carrots. Cut the onion into thin half rings, grate the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown. Add to tomato sauce. Peel and chop the garlic and send it there.

Stir hot sauce into mixture. Wash the jars, pour boiling water over the inside, fill with sauce, cover (without rolling up) with clean boiled lids. Place in a pan of hot water to sterilize. Sterilization time with barely noticeable water boiling is 45 minutes for 0.5 liter jars. After the specified time, remove the containers with tomato sauce from the pan, roll them up, turn them over, and wrap them.

Tomato sauce for the winter without vinegar

Ingredients:

6 kg of tomatoes;
1 small head of garlic;
1 pod of hot pepper;
2 tablespoons sugar;
1 heaped teaspoon of salt;
bay leaf if desired.

Preparation:

Wash the tomatoes, cut into pieces. Peel the garlic. Pass through a meat grinder along with pieces of hot pepper (the seeds do not need to be removed, but then the sauce will be quite hot).

Add bay leaf, cook for half an hour over low heat, rub through a sieve. Mix with salt and sugar, cook over very low heat until thickened. Pour into clean jars, cover with boiled lids and place in a pan of hot water to sterilize. Processing time is 45 minutes. After this, take out the jars of spicy tomato sauce, roll them up and cool them upside down, wrapped in a warm blanket.