Delicious homemade tomato sauce in a blender. Tomato sauce - a recipe for the winter with photos. How to make tomato dressing at home. Method for preparing tomato sauce from canned vegetables

Tomatoes are healthy, have a bright color that evokes appetite, and a pleasant sour-sweet taste that cannot be confused with anything else. It is not surprising that all over the world they are used more often than other products to prepare various sauces for various dishes. In some countries, tomatoes are used to make a sauce for meat, in others – for pasta or pizza. It goes well with both fish and barbecue. Tomato ketchup can be found on the shelf of any grocery store. However, many housewives prefer to make their own tomato sauce so as not to use artificial additives that are harmful to health. Homemade tomato sauce can be made from fresh or canned tomatoes, from tomato paste or even from tomato juice, so it is available at any time of the year.

Cooking features

There are quite a lot of tomato sauce recipes. They may differ in the degree of complexity, preparation technology and ingredients. However, there are general rules that must be followed regardless of which recipe is chosen.

A sauce made from fresh fruits will be tastier and healthier. However, not all tomatoes are suitable for this purpose. It is necessary that they are ripe, sufficiently juicy and meaty. Greenhouse tomatoes are not very suitable for sauce; it is better to give preference to ground tomatoes. You can even taste the tomato to see how suitable it is for your sauce: after all, its flavor will be dominant. It is no secret that all tomatoes do not have exactly the same organoleptic properties, so even sauces prepared according to the same recipe may differ in taste.
The skin of tomatoes is quite tough. If its pieces end up in the sauce, its consistency will not be very pleasant, and eating it will not bring much pleasure. For this reason, the skin is always discarded. This can be done before starting cooking. Cut each fruit crosswise on the side opposite the stalk, lower it into boiling water for 2 minutes, cool by transferring it to a container with cold water. After this, the skin will come off very easily. If the tomatoes were not peeled immediately and the sauce was prepared from unpeeled fruits, after cooking it will have to be rubbed through a sieve and brought to a boil again.
It is also better to get rid of seeds when preparing sauce, since their presence also negatively affects the taste and consistency of the finished product. The easiest way is to remove the seeds with a spoon by cutting the tomato in half. If you grind the tomato pulp through a sieve, the seeds will no longer get into the sauce.
To prepare tomato sauce, it is best to use enamel containers, giving preference to dishes with a thick bottom. The main thing is to remember that aluminum products are not suitable for preparing dishes from berries, fruits and vegetables, since such material reacts with acids, resulting in the formation of harmful substances.
In order for tomato sauce to have a thick consistency, it is usually boiled for a long time. Using flour or starch will quickly thicken it, but this method is usually not used when preparing tomato sauce for the winter.
There are recipes that allow you to preserve tomato sauce so that you can use it during the cold season. In this case, it is important to follow the recipe and pour the sauce only into glass and pre-sterilized containers that can be hermetically sealed. In this case, you should pay attention to storage conditions, although in most cases canned tomato sauce stands well at room temperature.

If you are preparing the sauce in order to use it immediately, you can experiment by adding certain ingredients, changing the proportions. One of the advantages of this sauce is that it goes well with almost all other vegetables and fruits, with a wide variety of spices and herbs, so it is almost impossible to spoil it.

Classic tomato sauce recipe

wheat flour – 20 g;
water (or broth) – 0.35 l;
butter or margarine – 20 g;
carrots – 100 g;
onions – 100 g;
parsley root – 20 g;
tomato paste – 0.25 l;
bay leaf – 1 pc.;
vegetable oil - how much will be needed;
salt, sugar, ground black pepper - to taste.

Cooking method:

Wash and peel the onions, carrots, parsley root, and chop them. It is best to finely chop the onion and parsley root and grate the carrots.
Heat the vegetable oil. Place chopped vegetables and roots in it, fry them over low heat until they become soft.
Melt butter or margarine in a separate pan. Add the sifted flour and lightly fry it.
Dilute tomato paste with clean boiled water or broth. They must first be cooled to room temperature.
Pour the tomato liquid into the pan in a thin stream, while whisking it vigorously with a whisk.
Cook for a couple of minutes, add roast, bay leaf, salt, sugar and pepper to taste. Continue cooking for another 2-3 minutes.
Strain the sauce through a sieve and return to the stove. Bring, stirring, to a boil and remove from heat.

This sauce goes well with fish or meat dishes. Prepared with water, it is versatile, but has a less pronounced taste and aroma. Therefore, it is better to cook it with meat in meat broth, and with fish – in fish broth.

Classic recipe for tomato sauce for the winter

Composition (per 1 l):

tomatoes – 2 kg;
onions – 100 g;
garlic – 3 cloves;
sugar – 120 g;
apple cider vinegar (6 percent) – 20 ml;
salt – 20 g;
mustard powder - a pinch;
ground cinnamon - a pinch;
cloves – 15 pcs.;
allspice peas – 15 pcs.;
black peppercorns – 15 pcs.

Cooking method:

Wash the tomatoes, pour boiling water over them and peel. Break the tomato pulp using a blender or grind the tomatoes through a meat grinder.
Place the tomato mass in a saucepan and put on fire. Bring to a boil, cook for 5 minutes.
Cool and press through a sieve to obtain a smoother consistency and remove seeds.
Peel and finely chop the onion, mix it with tomato puree.
Place the resulting mixture on the stove and cook, stirring occasionally, until its volume is reduced by half.
Add spices, salt and sugar to the boiled tomato mass, as well as garlic passed through a press. Continue cooking it for another 10 minutes.
Pass the sauce through a sieve a second time. This time it is done to separate out the larger spices.
Pour in vinegar and stir. Return to the stove and bring to a boil. After boiling for just a minute, pour the sauce into sterilized jars.
Place a napkin in the pan, place jars of sauce on it, after covering them with lids. Pour water into the pan and sterilize the sauce jars for 20-40 minutes depending on their size.

Then you just have to seal the jars tightly and wait for them to cool. You can safely store the sauce at room temperature all winter.

Spicy tomato sauce

tomatoes – 0.5 kg;
water – 120 ml;
fresh cilantro – 20 g;
hot capsicum – 1 pc.;
ground coriander – 5 g;
garlic – 5 cloves;
salt - to taste.

Cooking method:

Wash the tomatoes, cut into 4 parts, cover with water and place on the stove. After boiling for 15 minutes, cool and rub through a sieve.
Wash, shake off the water and finely chop the cilantro.
Cut the garlic cloves into several pieces, grind them in a mortar along with coriander and salt.
Wash the pepper and remove the seeds. Cut as small as possible.
Add pepper, garlic, coriander, and cilantro to the tomato puree. Bring the resulting mixture to a boil and cool.

Tomato sauce made according to this recipe goes well with meat. In particular, it can be served with barbecue.

Tomato sauce for pizza

tomatoes – 0.6 kg;
salt – 5 g;
garlic – 3 cloves;
sugar – 10–15 g;
dried oregano – 2–3 g;
fresh basil - 1 sprig;
fresh cilantro - 3 sprigs;
olive oil – 30 ml.

Cooking method:

Peel the tomatoes and remove seeds. Grind the tomato pulp with a blender.
Cook the tomato puree for 20 minutes. Add salt, sugar, dried seasoning to it. Cook for 5 minutes.
Wash and chop fresh herbs.
Pass the garlic through a press.
Add herbs and garlic to the sauce. Continue cooking it for another minute.

Tomato sauce made according to the given recipe goes well with Italian dishes. In particular, it can be used when preparing pizza to lubricate the base or served with pasta, cold or hot.

Quick tomato sauce

tomato paste – 0.2 kg;
sour cream – 50 ml;
water – 20 ml;
salt, pepper, lemon juice - to taste.

Cooking method:

Mix tomato paste with water and bring to a boil over low heat.
Add salt and pepper and cook for 2 minutes.
Add sour cream and lemon juice, stir and continue cooking for 2 minutes.

Blend the sauce with a blender and serve it cold or hot with any dish you choose. It goes well with fish, meat, and various side dishes. It would be a good idea to stew meatballs or cutlets in it. However, to do this, the sauce will need to be diluted with water.

Tomato sauce is one of the most versatile condiments. It can be served with any dish, and almost everyone likes its taste.

Product Matrix: 🥄

A good tomato sauce is naturally made from fresh tomatoes. However, this is rather a wish, but not a dogma. If you are preparing this sauce out of season, you can easily use tomato puree or tomato paste.

So, if we have fresh tomatoes, then we remove the skin from them (how to easily do this is written in). Grind the tomato pulp in a blender (the blender can be replaced with a food processor or meat grinder, or you can simply rub the tomatoes through a sieve).

Cook the resulting tomato puree over very low heat. This puree needs to be stirred constantly because it starts to stick to the bottom very quickly. In principle, nothing wrong, but the purity of taste will be lost. Tomato puree needs to be boiled for about 15-20 minutes so that it acquires a uniform consistency and becomes quite thick.

During the cooking process, add salt to taste, a little sugar and olive oil to the pan. In principle, vegetable oil can be anything, it’s just that using olive oil is considered a classic approach to making sauces.

Separately, I would like to say that it is best to cook tomato sauce in a deep saucepan, because it may splash during cooking.

While the puree is cooking, prepare the herbs and spices. In the list of ingredients, I wrote a basic set and a very approximate amount of greens used. In reality, you adjust the recipe to your taste, choosing only your favorite herbs. I took dill and parsley, which are familiar to the Slavs, and added purple basil, because, in my opinion, the combination of tomatoes and basil is the most correct.

So, you need to chop the greens, finely chop the garlic cloves. You can add any spices to your taste; for example, I always add a little dried oregano.

Place the herbs, herbs and spices into a saucepan in a gently simmering sauce. Boil a little more and the sauce is ready.

The finished sauce can be poured into small glass jars and stored in the refrigerator. This sauce is great on pizza crust, poured over hot pasta, or added to stews.

I am sure that you will figure out how to use natural, flavorful, healthy and fresh tomato sauce.

This year, I decided to conduct a culinary experiment, namely to prepare tomato sauce for the winter. I’ll tell you honestly, the experiment was a success! The homemade sauce turned out to be rich in color and balanced in taste, moderately spicy and very aromatic. This is a 100% natural product that you cannot buy in a store, but making it is not difficult at all!

Since this was my first time preparing such a preserve, I used a small amount of ingredients, but the tomato sauce tasted so good that next time I’ll make more of it!

Ingredients:

fresh tomatoes – 1.5 kg
onions – 2 pcs.
salt – 1 tsp. (without slide)
vinegar 9% - 1 tsp.
bay leaf – 2 pcs.
clove bud – 2-3 pcs.
allspice – 2-3 pcs.

Cooking method

We choose ripe tomatoes for the sauce, maybe even slightly wrinkled ones, but not rotten tomatoes. Wash them thoroughly and cut them in half.

Grind using a meat grinder. I have a special nozzle for tomato juice, so there is a minimal amount of waste (cake) left from the tomatoes.

Chop the onions, which have previously been peeled and cut.

Now combine the tomatoes and onions in a large saucepan. Add aromatic seasonings and simmer over low heat for 1 hour. Don't forget to stir occasionally so that the sauce doesn't burn.

We carefully blend the boiled tomatoes and onions with a blender, while taking out the bay leaf, which gives the sauce the necessary aroma, and you can also chop the cloves and pepper, so the taste will be more piquant. Of course, you can rub them through a sieve, but this is a more labor-intensive process, and especially since I prefer thick tomato paste rather than a liquid mass.

Now add salt and sugar to the sauce, mix and continue cooking over low heat for another 30 minutes. After this, pour in a teaspoon of vinegar, boil for 1-2 minutes and immediately pour into sterilized jars.

Cover the jar with a hot lid (boiled in water for 5 minutes) and screw it on. For additional sterilization, turn the jars upside down and cover with a warm “fur coat” until they cool completely.

It is advisable to store such natural tomato sauce, like all preserves, in a cool, dark place.

His Majesty Tomato sauce is the basis of almost any cuisine. And our traditional cuisine also cannot do without it, so I decided to describe in detail how to prepare tomato sauce. Moreover, you can make the sauce from fresh tomatoes, or from canned ones, which is very convenient.

Ingredients:

1 kg. fresh or canned tomatoes
1 large onion
2 cloves garlic
vegetable oil
pepper

Fresh tomato sauce recipe

Of course, the most delicious tomato sauce comes from fresh tomatoes. It is prepared like this:
Place ripe, fleshy tomatoes in boiling water for one minute, then remove and place in cold water. After this heat treatment, the peel is easily removed from the tomato.
Cut the peeled tomatoes into pieces and remove the seeds.
Fry finely chopped onion and garlic in a small amount of vegetable oil over low heat. When the onion becomes soft and transparent, add chopped tomatoes. Salt and pepper.
Cook the sauce over low heat until excess moisture evaporates. Cooking time depends greatly on the type of tomato and can take up to an hour.
Taste the sauce for salt and spices. If the tomato sauce turns out to be sour, add a little sugar. Then use a blender to puree the sauce until it becomes homogeneous.
Bring the sauce to a boil again and turn off. Roll into sterile jars.

Recipe for tomato sauce from canned tomatoes

It is faster and less labor-intensive to prepare tomato sauce from regular canned tomatoes or tomatoes in their own juice.
Grind the tomatoes and tomato juice using a blender.
Strain the tomato mass through a colander to remove seeds and peel. Set aside for a while.
Fry finely chopped onion and garlic in a frying pan in olive oil. As soon as the onion becomes transparent, add the tomato mixture. Taste for salt and pepper.
Cook the sauce over low heat until it thickens. This usually takes 10-15 minutes.
A well-prepared tomato sauce should not be too thin or too thick. Be sure to pay attention to the amount of oil in the sauce. If there is oil floating on the surface of the sauce, it should be collected with a spoon.
Typically, sauce made from canned tomatoes can be stored for about a week in the refrigerator and used as needed. He's going great

This original technology for preparing tomato sauce at home using a recipe for the winter can be used in several cases at once. How to make thick tomato sauce without starch and boiling? We assure you that it is easier than you think.

Cooking time: 2 hours. Servings: 1-1.5 l.

Ingredients for tomato sauce:

tomatoes – 2-3 kg;
salt - to taste;
sugar - to taste.

Homemade tomato sauce recipe

Use ripened soft tomatoes for the sauce - pink, yellow or red, whatever you have available. They need to be washed and sorted, discarding those that are spoiled or too green.

Next, you need to get rid of the skins on the tomatoes. If you have a small number of tomatoes, for example, 1-2 kg, you can pour boiling water over them, after making cross-shaped cuts. After 5 minutes, drain the boiling water and pour ice water over the scalded tomatoes. The peel of these tomatoes is very easy to remove. For a slightly larger volume of tomatoes, we suggest using a grater. Take half a tomato in your hand and rub the pulp. The entire “skin” remains in your hand - throw it away and take the next half of the tomato. Well, for a large harvest, take a regular juicer. With its help you will get rid of not only the peel, but also the seeds.

After scalding, cut the peeled pulp into halves, cutting out the stalks.

Now from these halves in any convenient way (with a blender, food processor, meat grinder) we get the most common tomato juice. I just want to put it on the stove right away, but since today’s recipe for tomato sauce is without boiling, let’s see what needs to be done next!

Pour all the tomato juice into a colander with gauze or cloth and... That's all! Of course, you will need to wait a few hours until all the excess clear liquid is separated from the red tomato pulp. Depending on the initial volume of juice, approximately 1 liter of juice – 1 hour. But this time can be spent on something else - useful or pleasant, but not on standing over a hot stove and constantly stirring the juice.

After 1-2 hours we see the following picture: a thick tomato mass has formed in a colander with gauze.

We remove the colander and look into the pan - this liquid would need to be boiled for a long time, wasting time and effort. By the way, you don’t have to pour it out, but use it to prepare okroshka and other summer first courses, where they use an acidified liquid like kvass or ayran.

Salt the already thick tomato sauce and add sugar to taste and need.

Place on the stove and bring to a boil, simmer for 5-7 minutes. You can make it even thicker, and for this you will need a maximum of 15-20 minutes, because... The sauce initially has a rather thick consistency.