General principles used when preserving tomato sauces for the winter.

Various tomato sauces are very popular among our housewives today. Some make them spicy, others - like lecho, adding additional vegetables, others - with herbs, etc. In this collection, we will present options for the most delicious tomato sauces-blanks for every taste.

A variety of tomato sauces are the most popular today all over the world. Due to the fact that such sauces go well with a whole list of products and dishes, they are to the taste of almost everyone. Not wanting to buy store-bought versions of this product, many thrifty housewives prepare such sauces for the future - for the winter, knowing how pleasant it will be to enjoy the taste of such a sauce made from homemade seasonal products.

Recipes for tomato sauces for the winter

Today, tomato sauces are very diverse - they can be spicy, sour, sweet and sour, spicy, soft, sweet, etc. Any of the options for such a sauce can be prepared for the winter.

Recipe for spicy tomato sauce

You will need: 3 kg of tomatoes, 200 g of sugar, 150 g of onion, 50 g of salt, 2 g of mustard powder, 1 g of cinnamon, 30 allspice peas, 25 cloves, 20 black pepper peas, 2 cloves of garlic, 1 tbsp. . essences of vinegar.

How to make spicy tomato sauce. Pour boiling water over the tomatoes, remove the skin, finely chop, put in a saucepan, add finely chopped onion, simmer over medium heat until the volume is reduced by 2 times. 10 minutes before the end of cooking, add vinegar essence, salt, sugar and all spices. Pour the hot sauce into small sterilized jars, roll up with sterile lids and sterilize for another half an hour in boiling water.

Tomato sauces can be used to season soups, main courses, eat with potatoes, chips, and generally serve with anything you like, and even make sandwiches with them. In this regard, it all depends on your taste.

Lecho tomato sauce recipe

You will need: 3 kg of tomatoes, 7 cloves of garlic, 6 sweet peppers, 1 cup of sugar, 1 tbsp. salt.

How to cook tomato sauce-lecho. Finely chop a third of the tomatoes, put in a saucepan, add chopped pepper, boil for 10 minutes. Cut the remaining tomatoes into slices, put in the boiled mass, add salt and sugar, boil for 20 minutes, put crushed garlic, cook for another 10 minutes (you can add chopped greens if desired, along with garlic). Spread the tomato sauce hot over a jar, sterilize for 30 minutes, if the jars are 1 liter.

Tomato sauces are always made from ripe, juicy tomatoes; if they are unripe, the sauce is unlikely to be very tasty. Even if the recipe does not indicate this, the skin must be removed from the tomatoes before cooking the sauce.

Recipe for spicy tomato sauce with horseradish

You will need: 10 kg of tomatoes, 1 kg of horseradish, 800 g of garlic.

How to make spicy tomato sauce. Separately twist tomatoes, horseradish, garlic in a meat grinder. Put the tomatoes in a saucepan, boil for 20 minutes, add horseradish to them, cook for another 10 minutes, then add garlic and cook for another 10 minutes, adding salt. Pour hot sauce into sterilized jars, roll up.

Recipe for spicy tomato sauce

You will need: 5 kg of tomatoes, 15 cloves of garlic, 5 or less hot pepper pods, 2 tbsp. ground coriander, 5 tsp suneli hops, sugar and salt to taste.

How to make Spicy Tomato Sauce. Cut the tomatoes into slices, put them in the cold and leave for a day, drain the released watery juice into a separate container. Put the tomatoes on the stove and cook over low heat until thick, rub through a colander or chop with a blender, then combine mashed potatoes and drained tomato juice, cook over low heat until thick, put crushed garlic, chopped hot pepper, seasonings, sugar and salt to taste, cook for another 10 minutes, then roll up sterile jars.

If desired, the drained juice from the tomatoes can not be added to the puree - the mass will need to be boiled less.

The simplest tomato sauce can be prepared from only tomatoes: peel them, twist them in a meat grinder and boil until thick, seasoning with salt to taste. Such a sauce can serve as the basis for the preparation of any other tomato sauces, which will be much tastier than store-bought ones.

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

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

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

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

What products will be needed

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

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

Sauce "Classic"

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

Ingredients:

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

Cooking method

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

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

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

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

Tomato sauce recipe for those who love spicy

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

Ingredients:

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

How to cook hot sauce

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

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

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

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

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

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

Sweet and sour sauce

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

Ingredients:

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

Cooking great condiment

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

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

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

Barbecue sauce

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

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

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

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

Ingredients:

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

Cooking process

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

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

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

Tomato sauces are much loved for their versatility.

They are added to the roast, or pilaf, vermicelli and fried potatoes. Any side dish with them becomes almost a full-fledged dish.

Often, housewives, making winter preparations, invent them literally “on the fly”, there are few vegetables that, in one way or another, did not fall into tomato dressings.

What can I say, plums and cherry plums, Jerusalem artichoke and even apricots in the form of pieces of dried apricots are also used. Here are some of our tried and tested recipes.

General principles used when preserving tomato sauces for the winter

For sauces, ripe vegetables are taken without damage and rot.

Vegetables are thoroughly washed with a stream of cold, preferably running water, allowed to dry.

Ready sauces are poured only into sterilized dishes, still boiling.

The rolled up containers are turned upside down with lids and tightly covered with a blanket from above. After 10-14 hours, the blanket is removed, and the preservation is removed for storage.

If the recipe mentions a measuring cup, it means a standard two hundred milliliter faceted glass.

Metal lids are thoroughly washed and sterilized by boiling for five minutes.

Tomato sauce for the winter with plums, Caucasian style

Ripe plums give a light plum flavor, somewhat reminiscent of gravy in Caucasian chakhokhbili. And if you use cherry plum, or not quite ripe fruits, then the taste will become even more unusual. Try it with poultry dishes, or use it as a substitute for ketchup in hot dogs.

Ingredients:

2 kg of medium-sized plums;

2.5 kilograms of ripe, juicy tomatoes;

Hot pepper - large peppercorn;

Salad onion - 600 grams;

Mustard powder - half a teaspoon;

2-3 full tablespoons of coarse garden salt;

9% vinegar - 80 ml;

Ground cinnamon - 5 grams;

1 glass of granulated sugar;

Greens - one bunch of parsley and basil;

Half tsp. hand-ground peppercorns;

Cloves whole, dried - 4 umbrellas.

Cooking method:

1. Remove the husk from the onion and cut into medium shares.

2. Remove the seeds from the plums.

3. Cut the stalks from the tomato.

4. Chop onions, plums, tomatoes.

5. Pour the resulting mixture into a saucepan, preferably thick-walled, or at least with a thick bottom, or into a pot and slowly bring to a boil. Next, add sugar, salt and mix thoroughly.

6. Tie the parsley and basil greens into one bunch, so that a thread up to 30 cm long remains. Dip the bunch into the boiling mixture, and tie the thread to the handle of the pan. This will remove unnecessary residues when the herbs give up their aroma and taste.

7. Add mustard powder, cloves and pepper.

8. Cut the hot pepper in several places across and also put it in a saucepan with a boiling mass.

9. Cook with constant stirring, removing the resulting foam.

10. After half an hour, pour the almost ready sauce hot onto a sieve, in small portions and wipe, removing the sprigs of greens and hot peppers.

11. Once again, pour everything into a clean container and set to boil.

12. After 20 minutes. Pour in the vinegar, mix well and turn off the heat.

13. Pour into prepared containers and roll up.

Basic tomato sauce for the winter (with apple)

A little sweetness in a tomato allows you to add apples, although there are very few of them in the recipe, but in finished product you will feel them immediately. This dressing with fried liver is very good.

Ingredients:

Tomatoes - 8 kg;

Apples - 4 pcs. medium sweetness and size;

Garlic - 6 teeth;

Ground cinnamon - 5 grams;

Honey - 1 dessert spoon;

Nutmeg is not very finely ground - one dessert spoon;

Dessert spoon of vinegar.

Cooking method:

1. Peel the apples from the peel and cut into small slices.

2. Cut the tomatoes into small pieces.

3. Stew apples and tomatoes in different saucepans.

4. After 15 minutes. Remove tomatoes and apples and grind until a homogeneous puree is formed.

5. Pour the puree into a non-enameled pan and cook for a quarter of an hour.

6. Put honey, spices, salt and a little sugar, mix and leave to simmer on medium heat for another 10 minutes, or a little more.

7. Add crushed garlic, pour in vinegar and cook for 10 minutes.

8. Done. Can be bottled.

Russian ketchup - tomato sauce for the winter, with horseradish

Horseradish is used not only in the national Russian cuisine, dishes with it are found in Southern Europe and even in Japan, where they use its close relative - Wasabi. Well, we will add this root to tomatoes to give them sharpness and a peculiar flavor.

Ingredients:

500 grams of onions;

Ripe, fleshy tomatoes - 2.5 kg;

horseradish root;

ground ginger;

Red wine, dry varieties;

Half a measuring cup of unrefined granulated sugar;

Hand crushed in a mortar, or ground cloves;

Dessert spoon of wine vinegar;

Table salt, garden, medium grinding.

Cooking method:

1. We form onions in half rings and cook with a pre-prepared tomato mass at a low boil for about half an hour.

2. Remove the tomatoes boiled with onions from the heat and gently rub through a fine or medium sieve.

3. Pour in the wine, add spices, sugar, salt at your discretion and set to boil back to medium heat.

4. After an hour, put a tablespoon of horseradish chopped with a fine grater, vinegar and let it warm up for 10 minutes.

5. Pour into jars and immediately roll up.

Classic winter tomato sauce

A classic recipe that, by varying the ratio of hot pepper and seasonings, can be obtained both spicy and spicy hot. The use is practically unlimited, you can even make sandwiches with butter and sauce, or use it in half with tomato paste for dressing borscht.

Ingredients:

4 kilograms of very ripe tomatoes;

Capsicum hot pepper - 2 peppercorns;

Garlic - 7 cloves;

Onions - 4 heads;

Sugar - 250 grams;

Apple cider vinegar - 80 ml.

Ground spices:

One full teaspoon - allspice; carnation; coriander.

Paprika - half a measuring cup;

Half a teaspoon: ginger; cinnamon.

Cooking method:

1. Chop the garlic to make a slurry.

2. Cut the peeled onion into rings.

3. Pour onion rings and garlic into the prepared tomato mass. Put whole pods of bitter red or green pepper and cook on low heat.

4. When the onion becomes soft enough, remove the pepper pods, and carefully grind the tomatoes boiled with onions on a sieve.

5. In the tomato-onion puree, add apple cider vinegar, ground spices, granulated sugar and garden table salt as desired, and, bringing to a boil, boil on low heat for 1/4 hour.

6. Pour into jars and roll up.

Green tomato sauce for the winter

It’s hard to believe, but this is also a tomato sauce, although it bears little resemblance to its counterparts, neither in taste nor in color resembling them. Is it just the name and application. Very good if you decide not to invent masterpieces and just serve it with grilled meat.

Ingredients:

Green or milky ripeness, tomatoes - 3.5 kg;

Salad onion - 2 kg;

Boiled cooled water - 1.2 liters;

Half a kilogram of granulated sugar;

Salt - 50 grams;

A glass of table vinegar;

Ready mix of ground spices of your choice.

Cooking method:

1. Finely chop green tomatoes into slices.

2. Chop the onion into half rings.

3. Put the tomato slices and chopped onion into the container.

4. Pour everything, preferably with a little cooled boiled water. Cook on low heat, stirring constantly, until the vegetables soften.

5. After about 45 minutes, grind everything through a sieve and pour into a clean saucepan.

6. Add unrefined granulated sugar, coarse garden salt, table vinegar, spices, and boil for 1/3 hour.

7. Pour into jars and roll up.

Gentle tomato sauce for the winter - "Svetlanka"

Which Svetlana first invented this composition, probably no one will ever know, but my grandmother gave it to me along with the original name. And although you have to tinker with boiling down the puree, the result obtained is an excellent memory for the woman who invented it.

Ingredients:

You need 2.5 kilograms: ripe tomatoes; Bulgarian red pepper and lettuce;

Unrefined sugar and coarse salt at the discretion;

9% vinegar - 50 grams;

Half a tablespoon of ground cinnamon;

Ground allspice and black peppercorns, half tsp.

Cooking method:

1. Pepper free from seeds and cut lengthwise into several parts.

2. Divide the tomatoes into two halves, chop the onion into rings.

3. Put the vegetables in a thick-walled saucepan or in a pot and put to boil.

4. After 0.5 hours, grind everything on a sieve or skip the already cooled vegetable mix through a juicer.

5. Put sugar and mix well. Salt, season with spices and boil over low heat.

6. When the mass decreases in volume by a third, pour in the vinegar and heat for 10 minutes.

7. Pour the sauce into the prepared dishes and close for the winter.

Ketchup "Gentle". Bulgarian tomato sauce for the winter

No, do not try to repeat what you can buy in the store! If you like some "store-bought" ketchup, it's better to buy it. And below is the real ketchup, homemade, slightly spicy, adored by children and loved by adults. If you want your household members to ask: “Is ketchup homemade today?”, And refuse the purchase - cook boldly!

Ingredients:

Bulb onions and ripe tomatoes - 3 kg each;

Red or dark green bell pepper- 3.5 kg;

Two bay leaves;

Sugar-sand - 4 table. spoons;

Carnation - 4 pieces;

Table vinegar - 2 table. spoons.

Cooking method:

1. Cut 3 kg of peeled sweet pepper into small pieces.

2. Divide the tomatoes into four parts.

3. Shape the bow into half rings.

4. Put the vegetables in an unenamelled bowl and simmer until softened.

5. When the onion softens and the pulp of the pepper peels off the skin, remove from heat.

6. Release the cooled vegetables from the skin and rub through a medium mesh sieve.

7. Collect the resulting puree in a bowl, add sugar, salt, throw cloves and bay leaves on top.

8. Grate the remaining peeled Bell pepper and simmer again.

9. When the mass acquires the desired consistency, pour in the vinegar and heat for another 5 minutes.

10. Done, you can roll it into jars.

"Spark" - spicy tomato sauce for the winter

Spicy. Very sharp! If you take the “Spark” pepper, then no words will be enough to describe the sharpness of the resulting tomato.

Ingredients:

Hot peppers - 500 grams;

Sweet pepper, preferably red, and onions - one kilogram each;

3 kg of fleshy tomatoes;

Black pepper (ground) - half a teaspoon;

4 tablespoons of unrefined sugar;

9% vinegar - 2 tbsp. l.;

Coarse salt - 1.5 tbsp. l.

Cooking method:

1. Separate the hot pepper from the stalks and chop with a meat grinder.

2. Cut the tomatoes in half or into several pieces.

3. Remove the seeds from the pepper and chop into pieces of about 1 centimeter.

4. Boil all prepared vegetables in a saucepan with a thick bottom for half an hour.

5. Remove from heat and gently rub through a sieve.

6. Return the resulting mass to the stove and, with low heat, boil to the desired consistency.

7. Pepper 3 minutes before the end.

8. Close the finished sauce in prepared containers.

Georgian tomato sauce for the winter

Another recipe with a Caucasian accent. A good illustration of how malleable dressings are to manipulating seasonings. Practically universal base, with the help of specific spices, it becomes a taste familiar from childhood.

Ingredients:

Red meaty tomatoes - 4 kilograms;

Sugar and salt to taste;

Garlic - 5 teeth;

Sweet pepper - 1 kilogram;

Hot pepper - 1 piece;

A mixture of seasonings "hops-suneli", coriander - half a teaspoon.

Cooking method:

1. Cut the tomatoes into pieces and put in a bowl.

2. Peel the washed pepper from the seed pods and pour over the tomatoes.

3. Put the bowl on the fire and keep it at a low boil for 1/2 hour.

4. Turn off the stove and rub the still warm vegetables through a sieve.

5. Add bitter pepper and garlic grated on a medium grater to the resulting puree.

6. Pour the seasoning mixture, sugar and salt.

7. Return to the fire and let the sauce boil down twice.

8. Pour the boiling product into jars and close for the winter.

Tomato sauce for the winter (Crimean adjika)

Adjika also refers to tomato sauces. Its variations are countless. In the Crimea, where the culinary traditions of all, without exception, the peoples of our country are intertwined, such adjika is popular.

Ingredients for 5 liters of adjika:

Sweet red pepper - 3 kg;

Tomatoes, overripe - 5 kg;

Large garlic at the rate of 1 head - per 1 liter of adjika;

Hot pepper at the rate of 1 pod - per 1 liter of finished adjika;

Sugar and salt.

Cooking method:

1. Separate the pepper from the stalks and seeds, cut into pieces.

2. Cut the tomatoes into slices.

3. Cut off the stalks of hot peppers and remove the seeds if you want to get spicy adjika leave the seeds.

4. Grind all prepared vegetables.

5. Salt and add sugar.

6. Boil on slow fire 0.5 hours.

7. Pour hot adjika into jars and roll up.

To make it easier to grind vegetables through a sieve, they remove the skin from them. To do this, tomatoes and peppers are blanched - they are dipped in boiling water for several minutes, having previously made a shallow incision. The hard skin is removed with a knife in large pieces.

Tomatoes are very "loving" salt, so light salting is usually only in place.

Seasonings are also always appropriate. Bay leaf, cloves umbrellas, black pepper peas, allspice, chilli peppers, varieties of "Spark", coriander and cumin are the most popular. Often used in tomato sauces such exotic as marjoram, oregano, ginger and saffron, ground cinnamon and dill oil.

You can speed up the sterilization process by placing pre-washed jars in the oven, bring the temperature to 180 degrees and hold the container for 15 minutes. Pour the tomato mass ready for canning only into completely cooled jars.

Tomato sauce and ketchup are a favorite addition to main dishes. And no wonder - the fresh spicy smell of tomatoes and spices simply invigorates and cannot leave anyone indifferent. Of course, you can just go to the store and choose any ketchup or tomato sauce that you like. But we assure you that properly prepared homemade preparations are very different from store-bought sauces for the better.

You don't need to prove it, you need to try it at least once in your life, and you will never want to buy ketchups and sauces again.

Tomato sauce for the winter

In order to prepare an unusually fragrant tomato sauce for the winter, you will need the following products:

Oil, it is best to take olive oil - 3 tablespoons;

Garlic - 5 small spoons;

Onion - one small onion;

Basil or oregano (the same) - a tablespoon of dry powder;

Canned tomatoes - 800 grams;

Tomato sauce from fresh tomatoes- 4 tablespoons;

Sugar - a tablespoon;

Bay leaf - one piece;

Ground black pepper - to taste;

Salt - to taste;

Vinegar - 2 tablespoons of 9% vinegar.

Take a clean saucepan, then pour it into it olive oil, warm up. Then you need to put very finely chopped onion and garlic there. After that, you need to free the canned tomatoes from the peel and put in a pan, sweat. Immediately pour in dry basil powder, tomato sauce from fresh tomatoes, which you previously boiled to a thick state. Next you need to add pepper and salt, bay leaf. Simmer it all over very low heat exactly until at least a third of this sauce has been evaporated. Add vinegar, stir and switch off.

After that, you should take the jars that you sterilized in advance, and pour the prepared sauce there hot, roll up and store in the cold.

Tomato sauce for the winter with spices

In order to prepare such a tomato sauce, you will need to take the following ingredients:

Garlic - 15 medium sized cloves;

Hot pepper - 5 very small pods;

Suneli hops - 5 teaspoons;

Ripe fleshy tomatoes - 5 kilograms;

Ground coriander - 2 tablespoons; add sugar and salt to your taste.

It is necessary to wash the tomatoes, peel them, after blanching them for a minute. After you need to cut them into slices and move them to the refrigerator for a day. Juice will begin to flow from the tomatoes, which we will pour out. We will have a very thick tomato mass, which we will put on fire. Boil it all over the smallest fire, so that it all rubs through a sieve. After you need to take the juice that you previously drained, and boiled tomato puree, mix together and put on fire again. As soon as everything starts to thicken, you need to add sugar and salt, suneli hops and coriander, and then garlic. Everything needs to be cooked for 5 minutes. After you need to decompose into already sterilized jars.

It is also possible not to add such juice, then it will be possible to cook all this much less.

Tomato sauce for the winter

If you want to prepare tomato sauce for the winter, you need to take the following products:

For 10 jars of fragrant tomato sauce for half a liter you need to take:

Fleshy Red Tomatoes:

11 kilograms;

White onion - 4.5 kilograms;

Coarse salt, preferably sea salt without the addition of iodine - 180 grams;

Vinegar at 6% - 350 ml;

Garlic - 60 grams;

Cinnamon - 4 grams;

Sugar - 750 grams;

Cloves - about 10 grams;

Dry mustard seeds - from 5 grams;

Allspice - no more than 3 grams;

In order to prepare tomato sauce for the winter, do the following. You need to take tomatoes, sort them out so that there are no fruits with dents or damage, rotten places. If you come across such ones, put them off without regret, since it is enough for a small amount of spoiled pulp to get into the workpiece, and it will no longer stand. Then you need to wash them very well, knead in boiling water for a few minutes. After you need to shift the tomatoes into the water, where there is ice. Tomatoes almost immediately after such processing begin to wrinkle a little, a network of tiny cracks appears on them, so now it will not be difficult for you to remove the skin from them. Once this is done, cut the tomatoes into small pieces. Then you need to transfer the tomatoes into an enameled pan with thick stacks or into a duck-house, where our sauce will be cooked. Peel the onion and garlic, then chop very finely.

Put onions and granulated sugar to the tomatoes - 385 grams, garlic. After that, you need to put all the other spices, including peppers. Next, the tomato sauce is cooked over low heat until the tomato mass is exactly half the size. After that, you can add all the remaining sugar and salt. Stir until the salt and sugar are completely dissolved. Now you need to add vinegar to the pan to the tomatoes. Stir and turn off. Banks should be washed and scalded with boiling water, lids too. In order for the sauce to keep well, the jars must have time to dry. Pour in the sauce while it's still hot and roll up immediately. Store only in the cold.

Tomato sauce for the winter from finger tomatoes

For such a sauce for the winter, you will need the following products:

Sterilized tomato paste without high quality additives - 200 grams;

Finger tomatoes - 1.6 kilograms;

Garlic - 4 cloves of garlic;

2 small onions;

Ground black pepper and salt are added to taste;

A little chopped basil.

If you love Italian fragrant herbs and seasonings, you can use them to make this sauce. Marjoram, oregano, thyme are just great for him.

The sauce must be prepared carefully, and first of all, start by processing the tomatoes themselves. To do this, you need to take tomatoes, finger varieties are best - they are quite sweet and meaty and are just perfect for our purposes. You need to cut one tip of the tomato crosswise, the same must be done with all the other tomatoes. After you need to put them in a saucepan and scald with boiling water. After half a minute, the tomatoes need to be transferred to a basin with crushed ice and cold water with a slotted spoon.

Then, using a small, sharp knife, peel all the tomatoes.

Now peel the onion. It is best to cut it into small cubes, although you can rub it on a grater. Now take a little vegetable oil, pour into a frying pan with a thick bottom, heat and spread the onion. Fry until transparent, it is not necessary to wait for the golden color. After that, you need to shift the garlic to the onion, which you previously very finely chopped very finely. After you need to fry it all for 30 seconds, you don’t need it anymore, otherwise the garlic starts to give a very unpleasant smell. Then you need to put tomatoes, sterilized tomato paste to onions and garlic, cook all this for at least 50 minutes, constantly stirring the contents of your saucepan. Usually during this time, the tomatoes are just remarkably boiled soft. Salt, add pepper and aromatic spices. Herbs, if you have them fresh, will need to be washed and chopped after drying from excess water. This sauce should still simmer after adding the herbs for about 12 minutes. And then you need it, until it has cooled down, put it in dry, clean jars and roll it up. It keeps just fine. whole winter, if the jars and lids have been sterilized, and only the freshest and whole tomatoes have been selected for the sauce.

Tomato sauce for the winter

For such a sauce, you will need to take very beautiful and ripe tomatoes - 2 kilograms. They need to be washed and peeled. Then put them in a large saucepan, put on a small fire. Stir the tomatoes all the time so that the sauce is reduced at least twice. After that, 10 minutes before you turn off this tomato sauce, add a bite of 9% tablespoon - 3 tablespoons. You should also add sea salt - no more than 30 grams. Sugar must be added to such a sauce, otherwise the tomatoes will be sour. Sugar for the number of tomatoes in two kilograms you need to take 120 grams. Be sure to add the garlic to the sauce, which you previously peeled and passed through the press. If you like other spices, such as black and allspice, as well as cloves or cinnamon, then you can add them too. Boil the sauce for another 5 minutes, and then pour into dry and clean jars.

After that, the tomato sauce still needs to be sterilized - jars of half a liter must be kept in water for at least 20 minutes. After removing the jars from boiling water, they are immediately rolled up, wiped, turned over and cooled.

Classic tomato sauce

To prepare the tomato sauce classic recipe, you need to take the following products:

Tomatoes - 3 kilograms;

Sugar - 140 grams;

Sea salt - 25 grams;

Vinegar at 6% - 80 grams of vinegar;

Carnation - 20 buds;

Garlic - 1 clove;

Peppercorns - 25 pieces;

Red pepper.

Wash the tomatoes, then cut them into smaller pieces, put them in a saucepan, let it all boil down by one third. The pot in which you boil the tomatoes should not be covered with a lid. Next, you must take sugar, cook until it dissolves, then add salt and hold it on fire for a little more. After you need to take the spices, lay them in the tomato mass and cook for no longer than 10 minutes.

Now wait a bit for the sauce to cool down and rub it through a fine sieve. Large spices can be weeded out this way. After that, the tomato mass is again transferred to the pan, brought to a boil, laid out in jars, rolled up.

Spicy tomato sauce for the winter

For those who love all different dishes sharper, you will definitely like this tomato sauce - spicy, spicy, and very fragrant. All you need to do is take these products:

Red tomatoes - 3 kilograms;

White onion - half a kilogram;

Sugar - up to 400 grams, depending on the variety of tomatoes and how sour they will be;

Mustard - 2 tablespoons;

Vinegar at 9% - 300 ml;

Bay leaf - 3 pieces;

5 black peppercorns;

Juniper berries - 3 pieces;

Salt to taste.

In order to prepare the sauce, the tomatoes are washed, they wait a little for the water to drain from them. After that, you need to cut them finely enough. Next, you need to peel the onion, chop it into small cubes, put it in a saucepan with two tablespoons of water, steam it a little. And then pour in the tomato mass. Cover everything with a lid, put on a small fire and cook for 15 minutes. After you need to open the mass, wait for it to cool a little and wipe everything through a sieve. Now, in a separate saucepan, slightly heat the vinegar along with the spices. Once the vinegar boils, remove it from the heat. Wait for it to cool and pour over the tomatoes. After that, you need to take tomatoes with vinegar and cook until the contents of your pan are reduced by at least one third. Next, you need to season everything with sugar and salt to taste. Add mustard, cook for another 7 minutes, and you can put everything in jars. Roll up and seal everything.

Ketchup for the winter

This ketchup turns out to be very tasty, it is perfect for any kind of meat and poultry, as well as for any main dish. The aroma of such ketchup is simply magical, and the taste does not lag behind. To prepare it, stock up on the following ingredients:

Tomatoes - 3 kilograms;

Garlic - 15 large cloves of garlic - it is best to take winter varieties of garlic for these purposes;

Sugar - 1 glass;

Salt - 1 tablespoon with a small slide;

Peppers, quite fleshy - 10 pieces;

Hot Pepper - One to three peppers, depending on how hot you like it.

Tomatoes need to be washed. After washing the peppers, peel them, put them in cold water. cut everything in small pieces. Take a metal meat grinder, you can use a blender, rinse with boiling water, and then put all the vegetables that you have prepared into it and grind into a homogeneous mass. Then all this must be placed in a saucepan with very thick walls, mixed with sugar and salt, put on a small fire. As soon as everything boils, you need to put the fire on the minimum value and cook for at least 45 minutes. Just before the end of cooking, you need to add garlic to the ketchup, which you previously chopped or passed through a press. Cook for approximately 10 more minutes. After that, you can lay everything out in sterilized jars and roll it up, and then store it in any cold place in the refrigerator or cellar.

Ketchup made with apples

In order to make ketchup that resembles store-bought ketchup as much as possible, apples often have to be added to it. Try and you cook ketchup according to this recipe. For it, you will need to take the following products:

Tomatoes - 10 kilograms;

Sweet apples - 4 large apples;

Ground black pepper - 1 teaspoon;

Cinnamon - half a teaspoon;

ground nutmeg - 1 teaspoon;

Red pepper - to taste, but not more than half a teaspoon;

Honey - a teaspoon;

Vinegar at 9% - 2 tablespoons;

Garlic - 5 large cloves

You need to cut the tomatoes and put them in a saucepan, simmer until they become soft and then you need to rub it all through a sieve. Next, you need to take the apples and cut them as small as possible, then put them out and wipe them too. Mix everything together and transfer to one pan, simmer for 10 minutes. Then you need to add all the spices and honey, cook for 10 minutes. Lastly, you need to add garlic and vinegar, cook for another five minutes, and then put it in dry jars and roll it up immediately until everything has cooled down.

winter tomato sauce – delicious preparation, which each housewife can cook on her own. By adding various vegetables, herbs and herbs, hot ingredients and even fruits to tomatoes, you can get a snack with a bright, rich taste which will complement your daily menu. baked meat and Fried fish, potato casserole and simple cooked pasta tastes completely different if you add a delicate tomato to the dish. You can prepare for the winter without cooking, in which case the jars must be stored in the refrigerator, but most housewives choose a recipe with cooking and adding vinegar.

Homemade tomato sauce for the winter

To prepare homemade tomato sauce for the winter, you will need two kilos of ripe fleshy tomatoes and a kilo of plums. Please note that the recipe indicates the weight of already processed fruits, in which the stone has been removed, so initially you will need more plums - about 1.2 kilos.

In addition to the main ingredients, we need a few heads of onions - 2-3 medium-sized. Garlic is added to almost all tomato preparations, in this case, about 100 grams of peeled garlic cloves should be taken. Such an amount will not make the appetizer spicy, but it will add flavor to it. You can add a few peppers if you like. Also be sure to try it.

In some recipes plum tomato sauce also add various greens and roots - parsley, dill, basil, cilantro and celery stalks. Of the spices, only 150 grams of granulated sugar and a couple of tablespoons of salt without a slide are added. If you plan to store the blank in a jar under an iron lid in the pantry, then be sure to add one tablespoon of vinegar to each jar, which will act as a preservative. A blank without vinegar can be stored exclusively in the refrigerator for no more than 1-2 months.

Onions, garlic should be peeled, garlic should be passed through a garlic press. Peel the pods of hot pepper from seeds and cut into thin strips. Be careful when handling hot peppers as they can irritate your skin. After you cut the pepper, your hands must be thoroughly washed, and you can additionally lubricate them with vegetable oil to reduce irritation.

Tomato sauce for the winter "Lick your fingers"

In a meat grinder, you need to chop the tomatoes, plums, onions. The resulting mass should be transferred to a saucepan with a thick bottom or cauldrons, add salt and sugar, in the amount indicated in the recipe. First, the cauldron must be put on a large fire, but after the mass boils, the fire should be reduced to a minimum. Tomato-plum adjika should be cooked for one and a half hours. After 80 minutes, add chopped garlic to the cauldron and hot pepper.

If you add basil greens and celery stalks, then it must also be chopped in a meat grinder, and then boiled in a cauldron for an hour and a half. Dill and chopped cilantro are added along with garlic. The finished hot billet must be laid out in jars and rolled up for the winter. Try this spaghetti tomato sauce and you will never forget its amazing taste.

You can add not only salt to vegetables, but also other spices - ground pepper black, paprika, coriander. Instead of hot pepper, you can add ground red, but do not overdo it with the amount, otherwise it will lose its delicate taste.

Tomato sauce for the winter

We need 1.5 kilos of bell pepper (which Bulgarian recipe without it!), half a kilogram of juicy tomatoes, two pods of hot red pepper, a small head of garlic. Bulgarian cuisine it is impossible to imagine without greens, so this recipe includes celery greens and basil.

To provide long-term storage conservation, you need to add two tablespoons of natural apple cider vinegar and 150 ml of vegetable oil, a tablespoon of sugar and a teaspoon of salt.

Let's start preparing the ingredients with pepper: the pods should be cleaned of seeds and rinsed with running water. Seeds must be removed from both sweet and hot peppers, otherwise the appetizer will be too spicy and rich.

Tomatoes can not be peeled, after chopping it will be almost invisible in the snack. The fruits must be cut into arbitrary slices so that the pieces can easily pass into the neck of the meat grinder. We also grind hot and sweet peppers. Pour the tomato mass into a cauldron and cook after boiling for another 15 minutes.

While the tomato is simmering, you can prepare the rest of the ingredients: celery, garlic and basil must also be chopped with a meat grinder. After 15 minutes of boiling in a cauldron, add garlic mixture, add sugar and salt. After adding the garlic, cook for another 15 minutes, and at the very end add two tablespoons apple cider vinegar. Now the blank can be poured into jars and stored in the cellar for 1-2 years.

Tomato sauce for the winter: recipes

For Horseradish, you need to choose young roots, but if they lie from last year, then they should first be soaked for several hours in cold water, and then chopped in a meat grinder. Horseradish roots must be peeled.

Raw “Khrenoder” is laid out in prepared clean, steam-sterilized jars and closed with new lids. The workpiece is perfectly stored all winter in a cool place.

Green tomato sauce for the winter

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