Tomato sauce for the winter: the best recipes. Vegetable seasonings for the winter, recipes

I somehow forgot about vegetable seasonings - these wonderful preparations for the winter, replenished annually from crops grown at the dacha. Proven and reliable ingredients: tomatoes, bell peppers, other vegetables and herbs allow you to fully satisfy your seasoning needs for various dishes.

It is also important that all of the following preparations are made without sterilization, sealed with simple plastic or metal (screw) lids, or parchment and stored either in the refrigerator or simply in a cold place. All recipes use only 250 gram jars that are cleanly washed, sterilized and dry. The level of oil poured into jars (if necessary) is 2 cm. In many seasoning recipes, the main vegetable will be sweet pepper. For those who are in the country, in the article how to do it correctly.

Assorted peppers, carrots and onions

Ingredients:

Bell pepper, carrots, onions (medium-hot) - 500 g each,
parsley and tomatoes - 250 g each,
garlic (optional) - 100 g,
vegetable oil,
salt to taste.

Finely chop the vegetables without the help of a meat grinder, add salt to taste, mix, place tightly in jars, pouring a layer of oil on top of everything. Sealing with parchment or lids.

With sweet peppers (hot)

Ingredients:

Sweet red and green peppers- 500 g each,
parsley (root with herbs) - 300 g,
garlic - 100 g,
hot red pepper - 1 pod,
vegetable oil,
salt as desired.

Wash the vegetables and herbs and dry them. Remove the seeds from the sweet pepper. Grind the salt through a meat grinder and place it in jars, filling it with oil. Sealing with parchment or lids.

With tomatoes and garlic (hot)

Ingredients:

1 kg of tomatoes,
garlic - 7-8 cloves,
sweet pepper - 6-7 pods,
hot pepper - 1 pod,
dill and parsley - 2-3 bunches each,
a tablespoon of salt.

Grind the seeded peppers together with tomatoes and other vegetables and herbs, passing them through a meat grinder, adding salt and mixing thoroughly. Place in jars and seal with lids.

With tomatoes and horseradish (spicy)

Ingredients:

3 kg tomatoes,
peeled garlic - a glass,
horseradish - 200-300 g,
salt as desired.

With peppers and tomatoes (spicy)

Ingredients:

Sweet peppers, ripe tomatoes- 0.5 kg each,
red hot pepper - 200 grams,
hops-suneli - 50 g,
vegetable oil - 50 g,
salt - 150 g,
walnuts(optional).

We wash and clean the peppers from seeds and grind them together with the peeled garlic cloves, passing them through a meat grinder. Hot peppers without stems and tomatoes too. Add suneli hops and grind everything again through a meat grinder. Salt, mix thoroughly, add vegetable oil, crushed nuts and into jars. Cover with plastic lids.

With green tomatoes and horseradish, No. 1

Ingredients:

Green tomatoes - 1000 gr,
garlic and horseradish - 250 g each,
red hot pepper - 2 pods,
vinegar, sugar, salt - to taste.

Grind the tomatoes and peppers through a meat grinder and let them boil. Grind the garlic with peeled horseradish, passing through a meat grinder, add sugar, salt, vinegar, mix. Combine with the boiled mixture. Mix well and place in jars. Cover with plastic lids. Who respects, here they are in a salty form.

With green tomatoes and horseradish, No. 2

Ingredients:

1 kg of tomatoes,
garlic and horseradish - 200 g each,
sugar and salt - to taste.

Pass the tomatoes through a meat grinder. Grate garlic with peeled horseradish onto fine grater, Add sugar and salt to all this, mix thoroughly, put in jars under plastic lids.

"Hrenoder" with tomatoes in oil

Ingredients:

Horseradish root, ripe tomatoes - according to filling,
vegetable oil - 1 cup per three-liter jar,
salt.

Grind the washed and peeled horseradish roots using a meat grinder and pour 1.5 cups of this pulp into a jar. Pour oil into it. Grind the ripe tomatoes through a meat grinder, add salt to taste and fill the jar with horseradish with this mixture, not adding more to the brim. Mix thoroughly. Fill the jar with tomato mixture to the top, cover with a plastic lid and place in the refrigerator. The seasoning will be ready in a couple of days. We store no more than 1, maximum 2 months.

"Adjika" with pepper and garlic

Ingredients:

Sweet pepper - 2.5 kg,
tomato paste - 500 g,
garlic - 100 g,
hot pepper - 1 pod,
greens - 0.5 bunch,
sugar, salt to taste.

Grind all the vegetables, passing through a meat grinder, add tomato paste, salt and sugar. Mix everything thoroughly and put it in jars. Close with lids.

Tomato seasoning is great addition for any side dish. Vegetables are convenient and healthy to prepare for the winter. Thanks to bright aroma and juicy texture, they will add to any dish unique taste. There are many various recipes preparing tomato seasoning - from classic ones, using minimum quantity components, to unique ones, which include unusual products and spices.

How to make tomato seasoning for the winter

In winter, the consumption of many products is limited due to the lack of seasonality. Recipes for preparing tomatoes and other vegetables for future use allow you to replenish the vitamins and nutrients missing in your diet.

Advice! Tomatoes for the winter can be prepared both with and without peel.

If time allows, or the recipe requires it, then you need to place them in boiling water for half a minute, then in cold water and cut. After this procedure, the tomato skin can be easily removed.

When choosing vegetables specified in the recipe for preparations for the winter, you need to focus on the integrity of their shape and quality appearance. Damaged, with traces of rot and mold, as well as crushed tomatoes are not acceptable for use. Spices must be fresh and suitable for use. Failure to comply with these conditions can lead to the formation of a bacterial environment in the jars and damage to the preparations for the winter.

One of the main ingredients used in winter tomato seasoning recipes is salt. Part canned products You can include the following types:

kitchen stone;
iodized;
sea

Cooked rock salt- the most popular due to its inexpensive cost. It is traditionally used in recipes for canning tomato seasoning for the winter. Jars with preparations for the winter, as a rule, are stored well and for a long time, practically without exploding. But in addition to the obvious advantages, such salt also has its drawbacks. Table salt is inferior in quality to other types, since chemical reactions are used in its production.

Iodized is very useful and, in this regard, is increasingly used for canning for the winter. In addition to its general usefulness and replenishment of iodine deficiency in the body, it is also an excellent disinfectant component, destroying the bacterial environment. But such tomato preparations are stored much worse. Taste acquires slight bitterness and this may make it worse.

Sea salt, like iodized salt, is more beneficial than table salt. It costs significantly more. But such salt does not form edema in the human body and reduces fluid stagnation due to its excessive consumption. This species contains many useful mineral elements. In recipes for preparing tomato seasoning for the winter, it is better to use sea salt coarse grind. This will allow the blanks to retain their quality for a long time.

It is better to sterilize jars and lids in advance. Any method is suitable for this:

steam sterilization;
in the microwave;
in the oven.

When the tomato seasoning for the winter is ready, you just need to warm up the container for a few minutes. Prepared jars must be covered with clean napkins and lids.

Advice! To make the process of preparing tomato seasoning for the winter faster and easier, you need to prepare the necessary containers and spices the evening before.

Ingredients, herbs and root vegetables used in the recipe can be washed in advance with water, chopped and placed in individual sealable containers. All that remains is to place them in jars in accordance with the rules.

Classic tomato seasoning recipe

Enough for a long time Tomatoes were generally considered poisonous and unfit for consumption. They were grown mainly as an ornamental plant. Today, tomato dressing for the winter, prepared according to the classic recipe, can easily replace store-bought ketchup and is suitable for all meat dishes: barbecue, grill, cutlets, sausages, meatballs, chops.

Ingredients:

1 kg of tomatoes;
1 onion.

Cutting tomatoes is easier if they are dense. Simmer and when softened, rub through a sieve.
Chop the onion and fry in oil.
Add mashed tomatoes to it, add sugar and salt.
To make the mixture smooth, you can use an immersion blender.
Fill sterilized small jars with tomato seasoning to the very top and tighten.

Tomato, pepper and garlic seasoning

There is a simple recipe for tomato seasoning for the winter without using vinegar. Its absence is compensated by the addition of garlic, which is a natural preservative. This snack is suitable for children and people with dietary restrictions, for example, gastrointestinal diseases. It would be appropriate to serve with main courses: spaghetti, potatoes, rice.

Ingredients:

1 kg of tomatoes;
1 kg bell pepper;
5 cloves of garlic.

Grind the vegetables in a blender or using a meat grinder.
Bring the mixture to a boil over low heat, then simmer for 7–10 minutes.
Add crushed garlic, salt and sugar. Cook for 10 minutes.
Immediately place the hot seasoning into sterile jars, roll up for the winter and cool.

Sweet tomato seasoning for the winter

Thanks to his bright taste, summer preparation sweet tomato seasoning can complement any dish or side dish in the winter.

Ingredients:

2.5 kg of tomatoes;
250 g sugar;
3 onions;
0.5 tsp each ground black and hot red pepper;
1 tbsp. l. ground coriander and khmeli-suneli;
2 tbsp. l. starch;
100 ml vinegar.

Remove the skins from the tomatoes. Grind into puree using a meat grinder, grater or sieve.
Fry the coarsely chopped onion until golden color, then remove it.
Pour the same oil into tomato puree.
Add onion chopped in a blender to the tomatoes. After the mixture boils, it must be simmered over low heat for another half hour.
Add 1.5 tbsp. l. salt, sugar, spices, pour in vinegar. Cook for another half hour, stirring regularly.
Dilute the starch a little cold water, pour in a thin stream into the boiled tomato mass.
Cook for 15 minutes. As soon as the mixture reaches a boil, it should be immediately poured into jars for the winter.

In accordance with the recipe, the specified amount of ingredients yields 1.5 kg of tomato seasoning, uniform in texture. She keeps hers well taste qualities and vitamins. This method of preparation occupies one of the main places in the list of golden recipes for tomato seasonings for the winter.

Tomato and garlic seasoning for the winter

Garlic-tomato seasoning for the winter does not include any spices or spices in its recipe, except garlic. Can be added to sauces, dressings, gravies without changing their taste. Also perfect for greasing pita bread, pizza bases, and toast. It will highlight the taste of Bolognese, stew, and borscht.

Ingredients:

3 kg of tomatoes;
3 heads of garlic;
3 tbsp. l. coarse table salt.

Pour boiling water over the tomatoes, remove the skin and cut into slices.
Cut the garlic into slices.
Fill dry sterilized jars halfway with tomatoes.
Top with a layer of ½ part garlic and ½ part salt.
Repeat layers again.
Jars covered with pre-boiled metal lids, place in a large enamel container filled halfway with water.
Bring to a boil over low heat.
After boiling, sterilize for 40 minutes over low heat.
Remove the jars from the container, roll them up for the winter, turn them upside down, cover with a towel and let cool completely.

Important! How meatier tomatoes, the thicker the seasoning becomes.

Delicate seasoning of tomatoes and zucchini

A recipe for natural tomato dressing for the winter will add a harmonious and delicate taste to side dishes and dishes such as porridge, mashed potatoes, pizza, French fries, and pasta. Add cloves and mustard seeds easy recipe piquancy.

Ingredients:

800 g tomatoes;
1 kg of zucchini;
2 carrots;
1 onion;
6 cloves of garlic;
2.5 tbsp. l. Sahara;
150 ml sunflower oil;
½ tsp. ground red pepper;
4 things. carnations;
1 tsp. black peppercorns;
1 tsp. mustard seeds;
1 tsp. vinegar.

Cut onions, tomatoes and zucchini into circles.
Coarsely grate the carrots and finely chop the garlic.
Fry the tomatoes for 5 minutes in hot oil.
Simmer for another 15 minutes along with onions, carrots and 1.5 tbsp. l. salt.
Add spices to the vegetables, placed in a gauze bag.
Cook for 30 minutes with zucchini and garlic over low heat.
Remove the bag of spices vegetable mixture grind with a blender (you can use a meat grinder).
Add sugar and red pepper and cook over medium heat.
2 minutes before cooking, add vinegar.

Tomato and onion seasoning for the winter

Goes great with fried potatoes, spaghetti and stewed vegetables. Suitable for making borscht.

Ingredients for 2 l:

2 kg of tomatoes;
600 g onions;
5 pieces. carnation;
½ tsp. ground black pepper;
1 tbsp. l. Sahara;
3 tbsp. l. vinegar.

Grind the tomatoes in a meat grinder.
Boil for 10 minutes at medium temperature.
Then another 20 minutes adding chopped onion, cloves, pepper and 1.5 tbsp. l. salt.
Combine with vinegar and sugar, cook on the stove until cooked for 10 minutes.
Expand tomato seasoning into processed jars and roll up.
Turn over and cover for the winter.

Spicy tomato seasoning for the winter

The recipe is quite simple. Tomato seasoning for the winter is suitable for meat, poultry and fish dishes. Added to soups, baked and vegetable stew.

Ingredients:

0.5 kg of small tomatoes (cherry can be used);
1 chili;
1 pepperoni;
6 g garlic;
1 g black pepper;
1 tsp. sunflower oil.

Peel the tomatoes and place in a blender with peeled garlic and chopped pepper until smooth.
Add the remaining ingredients, 1 g of salt. Mix.
Pour the tomato seasoning into a bowl with a thick bottom, bring to a boil, then reduce the temperature and keep on the fire until the volume is reduced by 2-3 times. This will take approximately 2 hours. The mixture should not boil or bubble.
Remove from heat, wrap into jars.

Tomato seasoning for the winter without cooking

Completely uncomplicated and quick way preparing delicious tomato seasoning for the winter. The recipe excludes any heat treatment vegetables, which in itself is very valuable and healthy. Good to use in winter Lenten dish with potatoes, rice or buckwheat. To prepare, you will need a blender (you can use a meat grinder, but the tomato-vegetable mass will be less homogeneous) and the following products:

2 kg of tomatoes;
700 g sweet pepper;
150 g garlic;
½ tbsp. vinegar.

Grind the peeled peppers, garlic and tomatoes in a blender.
Pour the resulting tomato mixture into an enamel pan.
Mix with vinegar and 1.5 tbsp. l. salt, then leave, covered, for an hour at room temperature.
Remove any foam that appears and stir.
Pour into jars, which should be sterilized in advance.

Spicy raw winter seasoning made from tomatoes, garlic and pepper

Can be used as an alternative to any sauce. The most successful combination will be with meat and main courses.

Ingredients:

6 kg of tomatoes;
10 pieces. garlic;
12 pcs. bell pepper;
10 pieces. chili pepper;
3 tbsp. Sahara;
1 tbsp. vinegar;
black, red ground pepper, salt.

Grind the tomatoes in a meat grinder.
Next add the bell pepper and mix with the tomatoes.
U hot pepper cut off the tails and put them whole in a meat grinder.
Finely grate the garlic.
Mix everything with vinegar, sugar, salt and spices.
Place the prepared seasoning in jars.

Seasoning for the winter from tomatoes without sterilization

The aromatic natural preparation has a thick consistency and sweet taste. Suitable for hot main courses, vegetable stew.

Ingredients:

6 kg of tomatoes;
2 tbsp. l. Sahara;

Grind the dense tomatoes through a meat grinder. To remove the skin and seeds, it is more convenient to rub the resulting mass through a sieve.
Place in a thick-bottomed container, mix with sugar and 4 tsp. salt and simmer over low heat until bubbly, 45 minutes.
When hot, pour into jars. Do not turn off the stove so that the rest of the tomato mass continues to boil while filling the jars.

Appetizing seasoning of peppers and tomatoes for the winter

Universal recipe for seasoning for pasta, spaghetti and others pasta. Can be prepared for future use or served immediately to the table. To prepare a delicious tomato seasoning for the winter, you will need the following ingredients:

800 g tomatoes;
300 g sweet pepper;
4 cloves of garlic;
150 g celery;
200 g onions;
3 pods of hot pepper;
100 ml oil (preferably olive);
1 tsp. ground paprika
½ tsp. ground cinnamon;
1 tbsp. l. Sahara;
any greens (to taste).

Finely chop the onion, fry in a heated olive oil until transparent.
Add crushed and finely chopped garlic to the same frying pan. Fry for 2 minutes.
Cut the celery into small cubes and fry along with the onion and garlic for 5 minutes.
Peel the bell pepper, cut into cubes, and saute along with the rest of the vegetables.
Next add the hot pepper rings. Not good burning pods can be cut whole hot chili better to clean it.
Place the tomato cubes last in the pan.
Mix vegetables with paprika, cinnamon, 1 tsp. salt (heaped) and pepper. Cook over high heat for half an hour.
When the total volume is reduced by half, sprinkle the finished dish with any herbs or a mixture of cilantro, celery, parsley, etc. After 5 minutes, complete the cooking process.
Place the vegetable mixture into jars.
Place in a basin with hot water and sterilize for 15 minutes.
Screw on the lids tightly, turn upside down, wrap, and cool to room temperature.

By changing the quantitative and high-quality composition recipe, you can individually select the most acceptable taste - from spicy to sweet and sour. Tomato seasoning turns out aromatic and moderately spicy, has a pleasant delicate taste, thanks to which you can even simply spread it on bread.

Tomato and horseradish seasoning for the winter

Horseradish is related to cabbage, but quite different pungent taste. It began to be used as a seasoning in cooking several hundred years ago. But even earlier it was used as medicine. Horseradish root is rich in ascorbic acid, many vitamins, minerals and antioxidants. Eating horseradish strengthens the immune system and is a natural antibiotic.

Tomato seasoning with horseradish has a pungent taste and stores well. It will be most compatible with meat, poultry and fish dishes.

4 kg of tomatoes;
1 kg bell pepper;
½ cup ground horseradish;
4 tbsp. l. Sahara;
garlic - to taste.

Grind pepper, horseradish and garlic separately in a meat grinder.
Twist the tomatoes. The output will be about 2 liters of tomato juice.
Mix liquid tomatoes with sugar and 2 tbsp in a saucepan. l. coarse salt.
Place on the stove, wait for it to boil, then turn off. Add pepper, garlic and horseradish.
Stir the finished mixture thoroughly and place it in small jars.

Tomato seasoning for the winter with onions and paprika

Paprika improves the overall taste of dishes and improves absorption useful substances and speeds up the digestion process. The high content of vitamin C helps fight colds and strengthen the immune system. It has a pungent and at the same time sweet taste, which can complement and highlight the fat content. meat dishes and the richness of the pasta. You can serve it immediately after cooking with freshly prepared pasta, sprinkled with grated cheese, or prepare more for future use.

Ingredients:

5 kg of tomatoes;
4 onions;
3 bell peppers;
0.5 tsp. paprika;
1 tsp. ground black pepper;
300 g sugar;
150 ml vinegar;
cinnamon to taste;
greenery.

Chop tomatoes, onions, peppers, put on fire.
As soon as the tomato puree boils, open the lid and simmer until the volume is reduced by half for 3 hours.
When cool, rub through a sieve.
Place on the stove again, after boiling, add the rest of the spices, 2 tbsp. l. salts, herbs and vinegar.
Cook for 3 hours until the liquid evaporates.
When hot, roll into jars.

Paprika should have a bright red color, which indicates its quality and freshness.

Tomato and apple seasoning for the winter

The preparation is simply prepared from fresh tomatoes and just as juicy fresh apples. Peculiarity this recipe The idea is that you can independently regulate the taste of the resulting tomato-apple seasoning by choosing one or another variety of apple. Sour varieties will give the final product a characteristic sour taste:

Antonovka;
White filling;
Granny Smith;
Grushovka;
Pepin saffron.

If you want the workpiece to become more tender, sweet shade, preference should be given to the appropriate apple varieties:

Lungwort;
Candy;
Golden Delicious;
Belarusian sweet;
Rozhdestvenskoe;
Orlovim;
Delight.

Ingredients:

3 kg of tomatoes;
0.5 kg apples;
0.2 kg onions;
50 g apple cider vinegar;
300 g sugar.

Peel the tomatoes from the stem and cut into slices.
Peeled onion - in half rings.
Apples without peel and seeds - in pieces.
Place everything in a saucepan, cover and cook for 40 minutes until the onion softens.
Turn off the heat and let the mixture brew for 10 minutes.
Grind in a blender and cook until thickened for 50 minutes. The fire should not be strong.
5 minutes before the end of cooking, add 2 tbsp. l. coarse salt, sugar and mix with vinegar.
If you like the spicy taste, add black or red ground pepper.
Pour into jars and store in the refrigerator.

This recipe allows you to prepare a moderately sweet, aromatic, spicy tomato seasoning for the winter, which in the cold season will be pleasant to serve along with pasta, potatoes and meat dishes.

Recipe for winter seasoning with tomatoes, cinnamon and cloves

Cinnamon is an oriental spice that has a tart, warm aroma. Cloves add light dishes pungency, has antibacterial properties and ensures long-term storage canned food. The aroma of cinnamon and cloves will add ready-made dish indescribable taste and piquancy. This tomato seasoning is good with dumplings, manti, fish, mushrooms and as a base for pizza instead of regular ketchup.

Ingredients:

5 kg of tomatoes;
30 g ground cinnamon;
4 g ground cloves;
5 g garlic;
1.5 tbsp. Sahara;
0.5 tbsp. vinegar.

Cook tomato puree.
Rub the tomato mixture through a sieve.
Add chopped garlic, 1.5 tbsp. l. salt, sugar, spices and vinegar.
Cook over low heat, uncovered and stirring regularly.
Boil for 40–50 minutes after boiling.
Divide into jars.

Tomato and plum seasoning for the winter

Delicate and at the same time satisfying tomato-plum seasoning will highlight the taste of red meat, such as veal and venison, enrich nutritional properties game and birds. Sausages, lard and boiled potatoes will acquire a special taste.

Ingredients:

2 kg of tomatoes;
1 kg pitted plums;
3 onions;
2 hot chili peppers;
150 g sugar;
100 g garlic.

Peel the plums and wash them.
Remove the skins from the onions and garlic.
Crush the garlic using a press.
Grind the plums, tomatoes and onions in a meat grinder.
Mix with sugar and 2 tbsp. l. salt, cook over high heat first. After it boils, cook for real low heat 1,5 hour.
Add garlic and pepper 10 minutes before cooking.
Place in sterilized jars when cooled.

How to prepare seasoning for the winter from tomatoes with walnuts and basil

Nuts not only look like the hemispheres of the brain, but actually reduce premature aging and improve brain activity. Using them in culinary recipes has a positive effect on human health. Pasta, meat or stewed vegetables, served with tomato and nut seasoning prepared for the winter according to this recipe, diversify the diet unusual taste and the benefits of vitamins.

Ingredients:

700 g tomatoes;
100 g walnuts;
200 g onion;
5 cloves of garlic;
½ bunch of cilantro;
½ bunch of basil;
100 ml wine vinegar.

Pour boiling water over the tomatoes and remove the skins.
Grind walnuts in a blender.
In a separate blender, mix the chopped tomatoes, peeled garlic and onions.
Add walnuts, ground red pepper on the tip of a knife, salt, herbs and vinegar to the mixture.
Pour the prepared tomato seasoning into jars for the winter.

Tomato and parsley seasoning

In its consistency, tomato seasoning for the winter is similar to gravy, so it can successfully replace or complement it. Suitable for semi-finished meat products: khinkali and dumplings, poultry preparations: chicken fingers breaded, nuggets.

Ingredients:

6 tomatoes;
1 onion;
2 cloves of garlic;
parsley (fresh or dried).

Coarsely chop the peeled tomatoes.
Rub the garlic.
Finely chop the onion and fry in olive oil until soft. Salt and pepper.
Fry for another 1 minute with the chopped garlic clove.
Add tomatoes. Simmer over high heat for 5 minutes, pressing down with a spatula. During this time, excess moisture should evaporate.
Salt, pepper, stir with a small amount Sahara.
Add parsley, simmer for 15 minutes.
Stir in the remaining garlic clove and remove from heat.

Important! Dried herbs are added to the tomato seasoning at the beginning of stewing, in fresh- at the end.

An unusual recipe for seasoning with tomatoes, ginger, apples and raisins

Ginger root is considered universal healing agent from many diseases - colds, gastrointestinal, musculoskeletal, vascular and others. Ginger is simply indispensable for health during the cold season. A warm and refreshing spice, it has an invigorating aroma and taste. The use of ingredients rarely used in winter recipes, such as ginger and raisins, makes the tomato seasoning similar to Indian snacks. Each dish, be it poultry, meat or pasta, will acquire a new, unique taste.

Ingredients for the recipe:

2 kg of tomatoes;
3 apples;
1.5 tbsp. Sahara;
2 onions;
3 cloves of garlic:
¼ tbsp. raisins;
fresh ginger root;
1 tbsp. apple cider vinegar;
1.5 tbsp. l. curry;
1 tsp. chili powder;
a pinch of ginger, nutmeg, cloves, ground coriander and cinnamon.

In a blender, blend skinless tomatoes, apples, finely chopped garlic and grated ginger.
Place the tomato puree in a saucepan, add raisins, sugar and other ingredients.
Cook for 40 minutes until the mixture thickens.
Screw into jars while hot.

Seasoning from yellow tomatoes for the winter

Yellow tomatoes are sweet and tender with mild acidity. This taste is transferred to the entire tomato seasoning. And the unusual bright color diversifies the range of preparations for the winter. The tomato-garlic flavor goes well with meat and fish dishes.

Ingredients:

2 kg yellow tomatoes;
2 onions;
2 bay leaves;
4 allspice peas;
2 tbsp. l. lemon juice.

First, chop the tomatoes in a meat grinder or using a food processor, then the onion.
Mix everything in a saucepan, cook until soft for 20 minutes.
Rub the resulting puree through a sieve, removing seeds and skin.
Place the mixture back into the pan, stir in 2 tsp. salt and 2 tbsp. l. sugar, pepper and bay leaf. Cook for 1 hour, remembering to stir.
Take out bay leaves and peppercorns, add 1 crushed clove of garlic and lemon juice.
Cook for 5 minutes.
Pour hot tomato seasoning into sterile jars.

Rules for storing tomato seasoning

The average shelf life of canned tomatoes is 6 to 9 months. If recipes, rules and storage conditions are followed correctly, all jars prepared for the winter will be intact, and the products will retain their vitamins and benefits. The ideal place for storage is the cellar. If it is unavailable, it is better to store the seasoning in the refrigerator on the bottom shelf. Do not store tomato preparations in damp rooms or in high temperature. A dark closet, a place under the bed where light does not reach - good options so that the seasoning prepared for the winter retains its qualities unchanged.

Conclusion

Tomato seasoning for the winter, prepared in accordance with the given recipes, will serve as an excellent addition to the diet during the cold season, when vitamins are so lacking. Homemade tomato seasoning is no different from the one sold in stores, but is more healthy due to the use of natural ingredients.

Tomatoes are perfect product for preparing winter seasonings and different sauces.

Many housewives like to prepare them for future use - after all, tomato dishes remain fresh and can retain their taste for many months.

A few spoons of this sauce become a great addition for meat, potatoes, spaghetti, rice.

By using additional ingredients you can achieve any taste: make the seasoning hot, sweet, spicy, similar to lecho, etc. Everything is limited only by the imagination of culinary masters.

Tomato seasoning for the winter: general principles of preparation

There are dozens of nuances in the preparation of this sauce, as well as additional components that can complement or significantly change the taste of the seasoning. However, all recipes are based on the same cooking principle.

Ingredients:

Red ripe tomatoes. They must be completely ripe, but without signs of overripeness, otherwise it may spoil the taste.

Large sweet pepper. Alternative option- apples. Sauce is rarely prepared from tomatoes alone; as a rule, another component is added.

Garlic. If the seasoning needs to be spicy, I add horseradish root to the garlic.

Granulated sugar, coarsely ground salt, allspice mixture, clove inflorescences and other dry additives to taste.

Cooking method:

1. Rinse the tomato fruits thoroughly. Remove all defects and “barrels” from the peel, cut out the stalks.

2. Dry. If the seasoning does not involve heat treatment, you need to wipe the tomatoes with a paper towel and make sure that there are no traces, threads, fibers, etc. left on the peel. All this can prevent the product from being stored for a long time.

3. Grind tomatoes and other vegetables in a meat grinder. Alternatively: finely chop or grate.

4. Place all the ingredients, except the garlic, into a common stewing container, stir and keep on low heat for 20 minutes, maybe 30. At the end of cooking, put the garlic in the pan.

5. Place the seasoning in pre-sterilized jars, screw on the lids and leave to cool.

6. It is better to store in a cool place - a basement or refrigerator.

Classic tomato seasoning for the winter

The easiest seasoning recipe. Equally good with meat, poultry and fish.

Ingredients:

Ripe tomatoes for making juice - at least four kilograms;

Ground horseradish - half a glass;

Sweet pepper – half a kilo or a kilogram;

Two tablespoons of coarse salt;

Four tablespoons of granulated sugar;

Cooking method:

1. Grind the tomatoes in a meat grinder. In order to produce two liters of juice, you will have to grind at least 4 kilograms of tomatoes.

2. Grind horseradish, pepper and garlic heads separately.

3. Place a saucepan with tomato juice to the fire. Add salt and sugar there.

4. As soon as it boils, turn it off and add garlic, pepper, horseradish. Stir.

5. Divide into jars. You can use not only standard half-liter jars, but also screw jars for coffee, other sauces, etc. The finished seasoning has excellent properties for long storage.

Spicy tomato seasoning for the winter

This seasoning has a rich spicy taste and goes well with most dishes. Exactly spicy sauce most popular among housewives. U hot seasoning many names. Somewhere they call it “Ogonyok”. Other options are “Cobra”, “Gorloder”, “Hrenovina”.

Ingredients:

A kilogram of very ripe red tomatoes;

Garlic cloves for about 100 g;

A bitter pod, better than red pepper;

Coarse salt, sugar, a mixture of dry peppers, depending on your desire.

Cooking method:

1. Cut the tomatoes into pieces. Place cut side down on a grater (large) and grate very gently. Discard the remaining peel at the end; it will not be needed. If the peel is thin, you can grind the tomatoes in a meat grinder along with it.

2. Pour the resulting mass into a container for stewing. Put on fire (low). Boil.

3. Keep on fire until desired thickness. If long winter storage It is not expected, even five minutes of boiling will be enough. It must be remembered that during the cooking process the volume of the mass will decrease greatly.

4. Chop the garlic, hot pepper, mix them with dry spices and salt. Add all this to the tomatoes.

5. Transfer the seasoning into jars. Store where it is dark and cool.

Spicy apple tomato seasoning for the winter

A large number of components give this seasoning a unique taste. Best eaten with beef.

Ingredients:

A kilogram of red tomatoes;

Onions - a little less than a kilogram;

Patisson or small pumpkin;

One and a half kilograms of apples;

Two garlic cloves;

Tablespoon mustard seeds;

Salt and sugar - two tablespoons;

3-4 tablespoons of ground red pepper;

Small piece of cinnamon

A glass of vinegar 8%.

Cooking method:

1. Wash the tomatoes and pour boiling water over them, and then plunge into cold water. This will help remove the skin from them. Cut the peeled tomatoes into pieces.

2. Chop the onion and pumpkin. First peel the pumpkin (or squash). Divide the garlic into slices.

3. Cover all the cuts with salt and sugar and put them in the refrigerator. Let stand for at least a few hours.

4. Core the apples and cut the fruit into small pieces.

5. Place the spices in a gauze bag. Place it in a common pan.

6. Boil vegetables with apples for several hours until the mixture thickens.

7. Fill the jars to the brim, screw on the lids, and place upside down until completely cooled.

Tomato seasoning for the winter: homemade ketchup

Ketchup, which tastes just as good as the one we are used to buying in the store, can also be prepared at home. And the content of nutrients in it will be hundreds of times higher. This recipe makes it slightly sweet. If you add hot pepper, the result will be ketchup for kebab.

Ingredients:

Two kilograms of tomatoes;

A quarter kilo of apples of any variety, preferably sour;

Onions – a quarter of a kilogram or 200 g;

Cloves, table salt, cinnamon, salt, a mixture of dry peppers - to taste

Table vinegar– tablespoon;

Cooking method:

1. Wash all vegetables and fruits. Peel the apples.

2. Squeeze juice from tomatoes.

3. Grind the apples and onions in a meat grinder. Mix this puree with tomato juice and put it all on the fire.

4. Once it boils, add the rest of the recipe. Spicy lovers can also add finely ground chili pepper.

5. Cook until the mass reaches the desired thickness. As it boils, the volume will decrease. It will take about 2 hours to get about a liter of ketchup.

6. Prepare jars and divide among them ready-made seasoning.

7. Wrap the lids, turn them over, and cool.

Tomato seasoning for the winter with cucumbers

This recipe allows you to “kill two birds with one stone”: prepare the tomato seasoning at the same time and prepare it for cold weather spicy cucumbers.

Ingredients:

Two or three kilograms of red tomatoes;

Bulgarian fresh pepper– kilogram;

Sunflower oil(preferably unrefined);

Small crispy cucumbers, maybe slightly unripe - 3-5 kilograms, depending on the desired volume;

Hot pepper or horseradish (if you want spicy seasoning);

Vinegar essence, salt, granulated sugar, garlic - to taste.

Cooking method:

1. Grate the tomatoes. Add all the other seasoning components there, except cucumbers and hot peppers. It should be more or less homogeneous mass.

2. Cook for about a quarter of an hour.

3. Cut the cucumbers into circles. Place it in the pan along with the pepper and do not remove from the heat for another five minutes.

4. Divide the finished seasoning into portions, put them in jars and wrap tightly.

Raw seasoning from tomatoes for the winter with eggplants

This type of tomato seasoning for the winter does not require cooking over a fire, so it has a number of obvious advantages. Firstly, the dish is prepared quickly, and secondly, raw vegetables much healthier than those that have undergone heat treatment. The main rule: in order for it to be stored for a long time, the vegetables must be fresh and of high quality.

Ingredients:

Tomatoes (red) – about half a kilo;

Eggplants – depends on the desired volume, 3-5 kg;

A kilogram of sweet pepper;

Half a kilo of onions;

Parsley, celery or dill + garlic or horseradish - to everyone’s taste;

Cooking method It’s extremely simple: wash all the ingredients thoroughly, chop them finely and finely and mix. Stew the eggplants, cool and add to the mixture. The result will be a tomato-eggplant seasoning that looks similar to adjika. At the end of cooking, pour in vinegar and leave it alone for several days. When the dish has steeped, place it in jars and close with plastic lids or seal.

You can use green tomatoes in the same recipe, but then you don’t need to add eggplant.

Winter tomato seasoning with plums

This is a kind of adjika made from plums and tomatoes. It has an unusual taste with a slight sourness and a very attractive aroma. Ideal for meat. The addition of hot pepper makes the seasoning slightly spicy.

Ingredients:

Tomatoes for making paste - about a kilogram;

Ripe plums - two kilograms;

A few cloves of garlic;

2 or 3 small chili peppers;

Sugar and coarse salt taste.

Cooking methods:

1. Rinse the plums and remove the pits.

2. Cut off the tails of the pepper. The more peppers, the spicier the seasoning.

3. Grate or mince the tomatoes and cook over low heat until the juice reaches the consistency of a paste.

4. Pass plums, peppers and garlic through a meat grinder.

5. Mix everything and cook for half an hour, stirring with a wooden spoon.

6. Distribute among jars and roll up.

Apple chutney: spicy tomato seasoning for the winter

Original recipe sweet and sour seasoning from tomatoes for the winter. Thanks to the combination of tomatoes and apples with raisins, even children like the taste of the sauce. If you do not add very hot spices when preparing, the seasoning will turn out to be especially gentle. Pairs very well with cold meat.

Ingredients:

Apples (it is better to take unripe ones) – a quarter of a kilogram;

Several small tomatoes;

Half a glass of raisins;

Half an onion;

Pinch ground ginger;

Vinegar, cloves, mustard and sugar to taste.

Cooking method:

1. Peel the apples, cut into pieces and simmer over low heat. You can add water.

2. Remove the skin from the tomatoes.

3. Chop the raisins and chop the onion finely.

4. Place everything in a common container and put on fire. Simmer for about an hour.

5. Pour over glass jars. Can be eaten immediately or closed for the winter.

Tomato seasoning for the winter: tricks and useful tips

1. In order to cook the tomato mass for a shorter amount of time, the juice can be pre-squeezed and drained, leaving only the mass.

2. Fresh tomatoes show theirs much better valuable properties, if you add vegetable oil to them. This does not apply to fruits that are stewed and boiled.

3. During heat treatment, the amount of lycopene is unique substance, which prevents cancer – increases several times in tomatoes. Those who eat tomatoes solely for this reason should eat them boiled or stewed.

4. If you put a tomato in boiling water and then immediately pour cold water on it, the skin will burst and peel off on its own.

Every housewife knows that delicious sauce can save even the worst dish. The sauce can be used with meat and pasta, fish and potatoes. A wonderful alternative store-bought ketchup will become a seasoning of tomatoes and garlic. Of course, you will notice the difference in taste, but after trying homemade seasoning, you are unlikely to return to the store.

Useful properties of tomatoes

Tomatoes are an excellent ingredient for preparing all kinds of sauces and various seasonings. No matter what tomato sauce you make, it will always be different. wonderful taste. In addition, tomatoes contain lycopene.

Thanks to regular use tomatoes for food, it is possible to prevent gastrointestinal diseases and even the formation of cancer cells. And also in the composition of tomatoes, scientists have discovered phytoncides that have anti-inflammatory and antibacterial properties. And the presence of garlic in the sauce only enhances these properties.

Most women prepare sauces from time to time, because sometimes this is a rather labor-intensive process, but thrifty housewives prepare sauces and seasonings for future use. How wonderful it is when in winter you always have sauce or your favorite seasoning at hand.

It can be used for almost any dish, be it meat or pasta, potatoes, buckwheat, rice, whatever! The most amazing thing is that the sauce can be made hot and sour and sweet and spicy. If you add your favorite herbs and spices to this sauce, you will succeed unique recipe your sauce.

Recipe for spicy tomato and garlic seasoning for the winter

People use this seasoning called "Ogonyok" or "Cobra"", and the variation with horseradish is called "Hrenovina".

Tomatoes for making seasoning it is necessary to select ripe, not overripe. Wash the tomatoes thoroughly, remove any abrasions or bruises, cut and remove the stem. Cut the tomatoes into two parts, grate them cut side down on a coarse grater over a plate.

Peel the garlic, wash it, pass through a press. In a frying pan with a thick bottom (great for Cast-iron pan), heat 50 grams vegetable oil And lightly fry the garlic(1–2 minutes). Add garlic and oil to the tomato mass.

Salt the tomato mass, add pepper, sugar, and other seasonings if desired. Place a saucepan (preferably with a thick bottom) over low heat. boil, stirring frequently.

Boil the tomato mixture to your desired thickness. If you are cooking this seasoning not for long-term storage, then it will be enough to boil the mixture within 5–8 minutes, pour into prepared jars/bottles, roll up the lids, leave until completely cooled at room temperature, and put in the refrigerator for storage.

For long-term storage (for the winter), boil the mass to the thickness you need (about an hour), keep in mind that the cooled mixture will be slightly thicker than the hot one. Pour into sterilized jars/bottles, close with lids and cool at room temperature upside down. You need to store the sauce in a cool dark place. The sauce will keep well until spring.

This seasoning sauce is good for pizza - the sauce will add piquancy to the pizza. If you add it to minced meat, you get an excellent variation of the Navy Pasta recipe. In pies with a “dry” filling, seasoning with garlic will be an excellent addition.

Recipe for tomato seasoning sauce with garlic and pepper for the winter

Required ingredients:

Tomatoes must be selected that are ripe, but not overripe. Wash the tomatoes thoroughly, remove any scuffs or bruises, cut them off, and remove the stem. Cut the tomato into 2 parts, cut side down grate the tomato on a coarse grater over a plate.

This way, you will only have a skin in your hand that you can throw away. To speed up the process, you can grind the tomatoes through a meat grinder; this will not change the taste of the sauce. Wash the pepper thoroughly, remove the stem, remove the seeds, cut into strips about 0.5 cm (to speed up the process, you can pass it through a meat grinder).

Add the peppers to the tomato mixture. Add salt, sugar, peppercorns and cloves. Peel the garlic, wash it, pass it through a press, mix with ground black pepper and add to tomato mixture.

Thoroughly stir the resulting mixture. Pour the sauce into pre-sterilized jars and roll up the lids. This tomato sauce is stored in a cool, dark place; opened jars are stored in the refrigerator.

Recipe for tomato and apple seasoning

Required ingredients for preparation:

Peel the garlic, wash it, pass it through a press. Wash the pepper, remove the stalk, and remove the seeds. Wash tomatoes, apples and carrots, remove bruises, peel carrots. Tomatoes, carrots, peppers, apples scroll through a meat grinder.

Add herbs, garlic, salt, sugar, seasonings to the resulting mass and pass the mass through the meat grinder again. The resulting mixture put into jars(pre-sterilized), cover with lids, but do not close.

Sterilize jars of 0.5 liters - 30 minutes, 1 liter - 45 minutes. “Tomato and apple seasoning for the winter,” remove from the water, roll up the lids, cool at room temperature and store in a dark, cool place. In winter, store the opened jar in the refrigerator.

Any of the suggested seasonings will great addition for the main course. In winter, all you have to do is take this “magic wand” out of the cellar or from the refrigerator and you can diversify even the most boring dish.

Tomato and garlic seasoning "Gorloder" very popular in Siberia. This seasoning has many different names. Sometimes the seasoning made from tomatoes and garlic is called “Cobra”, and sometimes “Ogonyok”. Basically, this seasoning is prepared for the winter., but sometimes even in the summer you want something spicy.

A very tasty seasoning is obtained from the famous Abakan and Minusinsk tomatoes, which deserve many words of praise; however, the seasoning is also excellent from any other tomatoes.

To prepare the seasoning you will need: 1 kilogram of tomatoes, 100 grams of garlic(the amount of garlic can be varied according to your own taste), salt, ground pepper, sugar, if the tomatoes are sour, you can also add hot pepper pod.

All that remains is the skin, which needs to be discarded. You can grind the tomatoes through a meat grinder along with the skin, especially if the tomatoes’ skin is thin and tender. Pour the pureed tomatoes into a saucepan.

Lightly salt the tomato mass and bring to a boil over medium or low heat. Boil to the required thickness, remembering to stir. At the same time, the volume of pureed tomatoes decreases significantly, the structure and color of the tomato mass changes. If you are preparing “Gorloder” not for long-term storage, and the thickness does not matter, it is enough to boil the pureed tomatoes for 5 minutes. Peel the garlic, chop it and add ground pepper to it, whatever you like. You can also take a mixture of ground peppers in any variation. You can also add a pod of hot pepper. Add this entire seasoning mixture to the saucepan with the tomato mixture.

Stir, add salt to taste, and boil the seasoning with garlic for a few more minutes. Remove the prepared seasoning from the heat, pour into the prepared container, seal and store in a cool, dark place. You can serve the seasoning to the table with any dish, to your taste.

Enjoy your meal! If desired, grated horseradish root is also added to the tomato and garlic seasoning, but most often this seasoning is called “Hrenovina”

Enjoy your meal!