Sweet tomato sauce for the winter recipe. Tomato sauce for the winter. Tomato sauce for the winter with spices.

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

Unfortunately, the purchase of ketchup adversely affects your health and body shape, and you definitely shouldn't give it to children.

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

I hope you are delighted to make your homemade tomato sauce, this is a rather long process, but the result is worth it. onions and this slow cooking make it less acidic and do not require the addition of sugar. Even sometimes we put carrots, which brings a sweet addition.

A tomato with many antioxidant properties and a load on vitamin A and C among many other ingredients is the king of the garden. A good home-made fried tomato sauce will always serve as a base for the number of dishes; this is a joker who will make life easier, tomatoes in the fridge or even frozen ones, improvise the last minute of food even more simple.

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

What products will be needed

Before we present you the recipes for tomato sauces, let's talk about what products and jars should be chosen for the spins.

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 seasoning is that you can use not only whole and even tomatoes, but you can buy beaten, cracked or irregularly shaped for a lower price (you still need to turn them into mashed potatoes). It is only important that they are fresh.
If you are making tomato dressing for borsch, then it is not necessary to remove the seeds from tomatoes, but in other cases make sure that the seeds do not fall into the sauce.
The spices in all the recipes below are an optional ingredient. Add them to your taste: like spicy - more pepper, fragrant - more herbs, etc.
If you close the homemade tomato sauce for the winter, then thoroughly sterilize the jars and boil the lids. You can roll the product in glass bottles with a screw cap, but in this case, store them in a cool place.

The quality of the ingredients is decisive for obtaining an intense flavor sauce. The truth is that we have to admit that tomatoes reach their maximum taste and better quality in the summer, but there are tricks to enjoy it throughout the whole year.

We cut onions, peppers and garlic, they should not be very small pieces. We put the pan and butter on half the fire, and as soon as we add them hot, we begin to shake, stirring from time to time to be roasted everywhere. For now, we will chop the tomato, just like the above, in relatively large pieces and reserve it in a bowl.

Sauce "Classic"

This tomato sauce is neutral, although very tasty. Like him very much.

Ingredients:

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

Cooking method

If you have taken a tomato "non-standard", then we cut out all the damaged and rotted places (note that the "non-standard" should be taken 1.5 times more than whole tomatoes without defects).

Homemade Tomato Sauce for the Winter - Ingredients

Now, with the average heat level, let the tomato clear all the liquid without removing it. After about 20 minutes, we lower the heat, add salt and sugar and let it fry, stirring occasionally with a wooden spoon so that the tomato dissolves and the water decreases.

Cover with holes to let off steam and not paint the kitchen. After an hour, you can postpone when you want, since you do not want the tomato to caramelize too. If, on the contrary, you want to keep it in the fridge, remember that it will not last more than three or four days since tomato enzymes are very fast.

Cut tomatoes large chunks. Rub them through a sieve, pelts and throw away the seeds.

Cut the onion into small cubes. Fry it in a sufficiently large amount of oil until golden brown. Sent to fried onions tomato puree, salt and sugar. Fry the tomatoes until they are well boiled and excess liquid is not evaporated.

Types of tomatoes: at home we cooked this sauce, mixing two types of tomatoes very often, but with better characteristics, to get the best flavor and texture, ripe tomatoes and pear. Peeled Tomato I have no hair at home because we like crushed sauce, and since you need to go through Chinese, skins are eliminated. If you like chip salsa, we’ll have to peel the tomatoes, but remember that you will have nuggets! During the cleaning of tomatoes, we cut and scald them in boiling water for 5-10 minutes. The trick when a tomato has no color and not much taste in winter is to add a jar of natural tomato, crushed during roasting of a natural tomato, so our sauce gets the best color, texture and flavor. When tomatoes are not needed in season, unless you want more sauce. Tomato sauce is a few patterns.

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

The recipe for a delicious tomato sauce for the winter

It goes well with almost everything: in macaroni, in pies, in a sandwich, in an oven of rice. The canister even breaks a branch, but there is nothing like fresh ones that were more than an hour of preparation, and this leaves the whole house full of flavor. Best solution for those who do not find super-champagne vegetables, as he asks to cook, is to use half in the recipe fresh tomatoes and the rest purified, sold in banks. “I like Italian longer, which has less acidity and less water than Deborah,” says chef consultant Renata Brown.

Tomato sauce recipe for those who love spicy

Such 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 slide.
Allspice - 10 peas.
Carnation - 10 inflorescences.
Vinegar - 2 tbsp. l
Hot peppers - 2 pods.
Paprika - 1 tbsp. l

Before you start preparing the sauce, it is important to remove the skin from the tomato. Then he can go to the fire, roughly chop. The acidity contained in the seeds disappears during preparation. Joao Beleziya, from the buffet in Paulista, which bears his name, for example, likes to beat them without peel in a blender, and then take them to the bank. “It helps make the sauce thicker and tastier,” he says.

More flavor and less acidity. For stews, Renata uses golden garlic in olive oil, celery and carrots, cut into cubes. "This is useful for reducing acidity." His colleague, Beleziya, uses only peeled garlic cloves to flavor the oil, but removes them before putting the tomato in the pan.

How to cook hot sauce

My tomatoes, remove all the rotten and beaten places. Cut them into large pieces. Fall asleep in a deep pan and bring to a boil.

After boiling, reduce the fire under a saucepan and simmer the next tomato sauce for half an hour.

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

Unlike sugar, double veiled ingredient. "That which leaves sweet sauce- it's a long cooking, over low heat, ”says Renata. The ingredients should be cleaned for at least an hour and a half, and mix well every 20 minutes so that they do not stick to the bottom of the container. At this time, if necessary, you can add some water. But only if he is too fat, says Renata. "The tomato itself already consists of 80% water."

Important tips There are other little secrets that make the sauce even tastier. Chef Renata warns that it is important to accept the heavy role that the tomato is in the center. He also teaches not to add onions to the stew, so as not to give more acidity in the sauce.

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

Pour the sauce over pre-sterilized jars and roll them. Put the jars on the floor covered with a towel with the lids down and cover them with a warm blanket. We leave them in this form for 12 hours. After removing the banks in a dark cool place.

Baking should be done in a closed saucepan so that the sauce is better cleaned. Salt should only enter the end. According to him, the trick is for those who want to increase their income even more. Another suggestion for those who want to make the sauce more aromatic and, to make it more acidic, is to add a slice of whole bacon to the preparation. Fat helps in this process, says Renata.

Sauce, frozen for up to six months. Anyone who wants to prepare the sauce in large quantities, the best option is to freeze. This way, you will always have a last-minute wildcard to use. Homemade sauce lasts up to six months freezer- says Beleziya.

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

Sweet and sour sauce

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

Tomato sauce for the winter without vinegar

The tip must fill the pot enough to get as little air as possible, and the sauce does not crystallize. When it is time to use, the ideal is to leave the defrosting in the fridge, and then warm up in the rinse pan. Because it will be a little more waterproof, - says the banquet.

But hurry does not need to eat ice cream. "You can speed up the process by taking the frozen sauce in the microwave or directly into the saucepan." While he passes the last step to the fire, to thicken. Do you expect what to do at the fair and serve this bakery for the whole family?

Ingredients:

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

Cooking excellent seasoning

Prepare the tomatoes - wash, clean from spoiled places. Cut tomatoes into large cubes. Remove apples from the core with the bones and also cut them into cubes. Mix the apples and tomatoes in a saucepan. Put them on medium heat for 30 minutes (until the apples and tomatoes soften).

Sweet Tomato Sauce with Apples

Bring medium saucepan with olive oil and garlic over medium heat and sauté until golden brown. Add the basil leaves and cook for about 3 minutes so that the sauce absorbs the flavors of the ingredients. Use the following. Note: In order not to leave the refrigerator, pack the sauce, still hot, in disinfected glass jars and cover; transfer to the pan with the folded dishes at the bottom and cover with hot water; boil for 30 minutes. Carefully remove the pan from the pan with tongs and let it cool on a clean towel - see if there is a vacuum formation by pressing the lid with the indicator. Store in a dry place for up to 1 month. If you prefer, deliver it to the freezer and store for up to 3 months. After opening, keep in the refrigerator for up to 5 days.

Peel and finely chop the garlic cloves.
Wash and dry basil leaves thoroughly.
Add tomato sauce, mix well and season with salt and pepper to taste.

Tomato sauce bought, no way!

Grind the resulting mixture through a sieve and send it 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 languish for another 5 minutes. Then add honey, vinegar and garlic and boil for another 5 minutes.

Spread the sauce on pre-sterilized jars. Roll them. Put the jars lid down on the floor, covered with a towel, and cover everything from above with a blanket. Leave them like that for the night. In the morning we will clean the storage room or cellar.

Ingredients for two people

Let's agree that, besides the fact that it is developing poorly, it can even contain a mouse, as everyone knew. Today we are going to explore a recipe that truly amazes you, whether it is taste, speed and convenience. Tomato does not need to completely dissolve.

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

Barbecue sauce

The last tomato sauce, the recipe of which we describe in this article, is a favorite one

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

Recipes tomato sauces-billet for the winter

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

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

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

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

Faced with the explosion of hamburgers in the capital, Gustavo Bomtempo and Sergio Lucio Oliveira decided to join the fad. But they did not stop at the main bread, meat and cheese. 180 g of Angus beef, artisan mayonnaise and English cheddar are covered with briochean bread. They come to the table with two containers.

Ingredients:

Fresh tomato puree - 1 kg.
Tomato paste - 200 g
Large onion - 2 pcs.
Odorless vegetable oil - 0.3 cup.
Honey - 2 tbsp. l
Corn mustard - 2 tbsp. l
Granulated garlic - 2 tbsp. l
Ground chili pepper - 1 tsp. with a slide.
Worcester sauce - 30 ml.
Apple vinegar - 100 g
Allspice and salt - to taste.

Homemade tomato sauce with carrots and garlic for the winter

One, with syrup from the same cheese and another, with crispy bacon. While traveling to the United States, we saw some homes investing in the attractiveness of these sauces and sandwiches with a lot of seasoning. “We brought this idea with cheddar sauce, onions, garlic, herbs and some spices,” says Sergio Lucio Oliveira.

Income is available every day. The good news is that from Tuesday to Friday from 6 all hamburgers will have a 20% discount. The house serves one recipe. The plate comes in some sizes. The yoghurt and mustard sauce enhances the feeling of freshness. “This is a strong aromatic sauce and a long preparation,” explains the manager. The point of flesh is chosen on the table and written informally on the table. The composition is simple, but a success.

Cooking process

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

Add honey to the pot and tomato paste. Stir thoroughly and stew for 5 minutes. Add the evaporated tomato puree to the mixture and boil on low heat for 15-20 minutes.

Add vinegar and salt. Smash the mixture with a blender. Boil the sauce for another 20 minutes. Spill finished product on sterilized jars and close them. Leave to cool on the floor under the blanket, turned upside down. A day later, remove the jars in the cellar (if it is a cold season) or in the refrigerator.

Another versatile vegetable preparation - delicious tomato sauce for the winter. It has onions and carrots, spices, bay leaves and allspice. To taste and texture, tomato sauce for the winter is obtained as ready gravy. It can be used as a tomato sauce for spaghetti and pasta, vegetable dressing for soups and borscht, sauce for meat, meatballs, meatballs. The recipe is quick, simple, practical, in the winter this tomato sauce is very useful for you.

Preparation of tomato sauce for the winter - tips:

✎ Pick the most ripe tomatoes for making tomato sauce. They should be soft, fleshy so that the sauce does not have to be boiled down for a long time.

✎ onions and carrots do not need to fry, vegetables soften enough, spasserovat in oil. If you overcook, then during storage the sauce may have a bitter taste.

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

✎ The amount of salt and sugar in the recipe is approximate. It is best to try the sauce at the end of cooking and bring it to your desired taste by adding what you see fit.

✎ You can make homemade tomato sauce for the winter spicy. In this case, five minutes before the end of cooking, add chili pepper powder or finely chopped fresh chilli pods.

Recipe for homemade tomato tomato sauce with step by step photos

Fresh ripe tomatoes - 2 kg;
onions - 500 g;
carrots - 1 kg;
black pepper peas, allspice - 0.5 tsp;
lavrushka - 3-4 pieces;
vinegar 9% - 3 tbsp. l;
salt - 2 tbsp. l;
sugar - 5 tbsp. l (salt and sugar to taste);
refined sunflower oil - 0.5 cups.

How to make tomato tomato sauce for the winter - step by step instructions:

Cut the tomatoes with a cross on the opposite side of the stem.

Pour boiling water into a saucepan, drop tomatoes for 3-4 minutes. From the hot water we shift the tomatoes into the pan with cold water. When cool, remove the skin, cut out the remnants of the stem.

Blender or minced tomatoes grind into a homogeneous mass (along with the seeds). On low heat bring to a boil. Boil for 10 minutes until the foam rises.

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

Pour into a deep skillet or cauldron vegetable oil. Pour onion, simmer for 2-3 minutes. Fall asleep carrots. Stew vegetables for 10 minutes under the lid, periodically opening and stirring the vegetables until the carrot is soft.

Pouring onions with carrots in a boiling tomato. Add salt, sugar, pepper peas and allspice, Lavrushka. If need thick sauce, then cook over medium heat for 10 minutes, evaporating the liquid. If the average density, then cook for five minutes under the lid, then remove it and another five minutes without a lid. At the end of cooking add vinegar. We taste the prepared sauce, adjust the salt / sugar / vinegar / pepper.

Sterilize the jars in any convenient way, fill with boiling tomato sauce. Twist screw caps, turn the bottom up. Cover with a jacket (blanket, rug, thick towel) for additional sterilization of the sauce.

As you can see, cooking tasty sauce Tomatoes for the winter is no more difficult than regular frying for soups and borscht. In winter, it can be added to different dishes, and used for its intended purpose - as a sauce for spaghetti, rice, buckwheat, stew meatballs and meatballs in it.