How to make fresh tomato sauce. A simple recipe for tomato sauce at home for the winter from tomatoes

Since the tomatoes in this dish are chopped, it does not matter how they look externally. That is, it is quite possible to buy a discounted product, slightly crushed and spoiled (just cut out the damaged in the process with a sharp knife). The only difficulty: it is more difficult to remove the skin from crushed tomatoes. And to tomato sauce turned out beautifully homogeneous, it is better to get rid of it.

The five most commonly used ingredients in tomato sauce recipes for the winter at home are:

Although you don’t have to worry much about this - if the blender is powerful, then the whole peel will be ground into dust, it will not be noticeable.

The choice of tomatoes for harvesting

As mentioned above, even crumpled and slightly damaged goods are suitable, since this is fixable. But this rule only applies when you cook the sauce. If you cook raw, choose tomatoes that are perfectly ripe, flawless, fleshy.

If you have something against seeds, you can get rid of them in two steps. At the first stage, you rub the tomatoes with your hands through a sieve of such a size that they cannot pass through. And the resulting pulp in the second stage is processed with an immersion blender.

Five of the fastest recipes for homemade tomato sauce for the winter:

Ideally, the resulting tomato mixture is only ready to turn into a full-fledged tomato sauce when it is reduced in a saucepan to ⅔ of the original volume. Now you can add spices to it - it will be written in the recipe which ones. If you want to choose a mixture of seasonings yourself, then the following are suitable for the sauce:

• all types of hot pepper powder (black, white, red)
• paprika
• rosemary
• oregano
• coriander
• thyme
• garlic
• nutmeg
• mustard seeds
• carnation
• Provencal herbs
• Bay leaf

From the above, you need to choose a maximum of 4-5 positions.

In addition to tomatoes, they feel good in this sauce: Bulgarian Bell pepper, carrots, onions, fresh apples, burning capsicum.

As preservatives, you can use: salt, sugar, vegetable oil, vinegar (apple, table, wine), citric acid.

Hello, dear readers of the site!

Today is June 25th. In most of Ukraine and Russia, the tomato season has not yet begun, but I want to tell you in advance how to cook tomato sauce at home, otherwise it will be too late.

Here, I recently described the cooking process. While we were making jam, I took a picture of the process, while I wrote the article, published it, and by the time search robots began to show it to visitors for search queries, it probably took a week, or even more.

And people write to me in the reviews, they say, where were you before with your article? The cones have already grown, they are suitable for woodpeckers, now only next year it will be possible to cook such jam and find out its taste. Here are the bumps I got on my head.

In order not to step on the same rake, I will describe for you the preparation of tomato sauce in advance. We prepare such homemade tomato sauce in jars for the winter. It is delicious in itself, but with boiled pasta or in the form of hot gravy for second courses, it is generally amazing. Can be easily cooked and quick dinner and season the borscht, in short - add where you want - it will be delicious.

To make a half-liter jar of sauce, you will need:

• tomatoes - about 1100 g;
• sugar - 70 g;
• salt - 10 g;
• table vinegar 6% - 30 g;
• black pepper - 0.02 g;
• allspice - 0.01 g;
• cloves - 0.01 g;
• cinnamon - 0.01 g;
• garlic - 0.01 g

Of course, at home it is unrealistic to weigh all these hundredths and tenths of grams, so we add everything very roughly, taste it, put in something else until the taste becomes such that you want to eat the whole pan.

Let's start cooking: we take fresh, good ripeness tomatoes, those that are not suitable for (too large, cracked, with small defects), badly dented and damaged, better set aside. We wash well.

The meat grinder should be boiled in water for several minutes, or at least poured over with boiling water.

We cut the tomatoes in half or into quarters, cut out hard places at the base of the stem and various defects.

We pass through a meat grinder.

We wipe the resulting mass through a colander with small holes or through a large sieve. The skin and seeds will remain, we throw them away.

Now we will make canned tomato sauce from this gruel. We take enamel pan or from stainless steel, put the tomato mass there, put on a small fire.

It is not necessary to cover the lid so that moisture evaporates. The mass must be constantly stirred so that it does not stick to the bottom. Our task is to boil the mass until it is reduced to half of the original volume.

It will take a long time to boil, you will have to be patient. Before boiling, foam will form, it must be removed with a slotted spoon or spoon. According to the same technology, friends, it is being done and I have a separate article, read it.

In the meantime, take the garlic, peel, cut into thin slices, add salt and rub with a spoon until it turns out homogeneous mass. You can do it easier - push through the garlic and rub it with salt in the same way.

In a saucepan that is still on fire and gurgling slowly, add sugar, salt, crushed garlic, ground spices, keep stirring constantly and let it all gurgle for another 10 minutes.

If you do not want the spices to be visible in the sauce (black dots), you can tie the pepper, cloves and cinnamon in a linen or gauze knot, boil it in the sauce for 10 minutes and take it out.

We have already said that you should already have sterilized jars and lids ready for them. Carefully fill, preferably hot jars, with boiling sauce (to avoid cracking, you can put a scalded wooden spoon in the jar and pour it so that the stream falls on the spoon).

Full jars immediately cover with lids and roll up. Check if rolled up tightly and place upside down on a towel. Wrap something on top too and let them cool until morning.

You can additionally sterilize jars with sauce (half-liter - 15 minutes, liter - 25 minutes), but without sterilization, if you do everything quickly and follow the processing conditions - cooking tomato sauce according to this method provides excellent long-term storage product.

Well, I think we figured out how to make tomato sauce at home. Use the recipe for health, prepare, treat guests only if they, stunned by the taste, ask how to make tomato sauce like yours, tell them, let them read the site!

Leaving, leave a comment, I will be very grateful!

Here's how to make tomato sauce for pizza:

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

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

Ingredients for tomato sauce:

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

homemade tomato sauce recipe

Use ripened soft tomatoes for the sauce - pink, yellow or red, which you have available. They must be washed and sorted out, discarding spoiled or too green.

Next, you need to get rid of the peel on the tomatoes. If you have a small amount of tomatoes, for example, 1-2 kg, you can pour boiling water over them, after making cross-shaped cuts. After 5 minutes, drain the boiling water and pour the scalded tomatoes with ice water. With such tomatoes, the peel is removed very easily. For a slightly larger volume of tomatoes, we suggest using a grater. Take half a tomato in your hand, rub the flesh. The whole "skin" remains in your hand - throw it away and take the next half of the tomato. Well, for a big harvest, take a regular juicer. With it, you will get rid of not only the peel, but also the seeds.

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

Now from these halves in any convenient way (with a blender, combine, meat grinder) we get the most common tomato juice. You just want to immediately send it to the stove, but since our today's recipe for tomato sauce without boiling down, let's see what needs to be done next!

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

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

We remove the colander and look into the pan - this liquid would have to be boiled for a long time, wasting time and effort. By the way, you can not pour it out, but cook okroshka and other summer first courses from it, where acidified liquid such as kvass or ayran is used.

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

We put on the stove and bring to a boil, boil for 5-7 minutes. You can make it even thicker, and for this you will need a maximum of 15-20 minutes, because. The sauce initially has a fairly dense texture.

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

Cooking features

There are many recipes for tomato sauce. They may differ in the degree of complexity, the technology of preparation and the ingredients included in the composition. However, there are general rules, which must be followed no matter which recipe is chosen.

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

If you are making a sauce to use right away, you can experiment by adding different ingredients and changing the proportions. One of the advantages of this sauce is that it combines with almost all other vegetables and fruits, with a wide variety of spices and spices, so that it is almost impossible to spoil it.

Classic tomato sauce recipe

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

Cooking method:

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

This sauce goes well with fish or meat dishes. Cooked with water, it is versatile, but has a less pronounced taste and aroma. Therefore, it is better to cook it for meat on meat broth, and to the fish - on the fish.

Classic recipe for tomato sauce for the winter

Composition (per 1 liter):

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

Cooking method:

• Wash the tomatoes, pour over with boiling water and peel. Break up the tomato pulp with a blender or turn the tomatoes through a meat grinder.
• Place the tomato mass in a saucepan and put on fire. Bring to a boil, cook for 5 minutes.
• Cool and pass through a sieve for a smoother consistency and to remove seeds.
• Peel and finely chop the onion, mix it with tomato puree.
• Put the resulting mixture on the stove and cook, stirring occasionally, until its volume is halved.
• Add spices, salt and sugar, as well as garlic passed through a press, into the boiled tomato mass. Continue to cook it for another 10 minutes.
• Pass the sauce through a sieve a second time. This time it is done in order to separate large spices.
• Pour in the vinegar, stir. Return to stove, bring to a boil. After boiling for just a minute, spread the sauce in sterilized jars.
• Lay a napkin in the pan, put jars of sauce on it, having previously covered them with lids. Pour water into the pan and sterilize the jars of sauce for 20-40 minutes, depending on their volume.

After that, it remains to tightly seal the jars and wait until they cool. You can safely store the sauce at room temperature even all winter.

spicy tomato sauce

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

Cooking method:

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

Made by this recipe tomato sauce goes well with meat. In particular, it can be served with barbecue.

Tomato sauce for pizza

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

Cooking method:

• Remove skins and seeds from tomatoes. Break up the tomato pulp with a blender.
• Boil the tomato puree for 20 minutes. Add salt, sugar, dried seasoning to it. Boil 5 minutes.
• Wash and chop fresh herbs.
• Pass the garlic through a press.
• Add herbs and garlic to the sauce. Continue to cook it for another minute.

Tomato sauce made according to the above recipe goes well with dishes Italian cuisine. In particular, it can be used in the preparation of pizza to lubricate the base or served with pasta cold or hot.

Quick tomato sauce

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

Cooking method:

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

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

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

Tomato sauce is one of the most popular. delicious sauce from spaghetti tomato will completely transform the dish, tomatoes will add spicy sourness, and the rest of the additives will add flavor. Tomato sauce can be prepared different recipes. Additives in the form of garlic, vegetables and herbs give the gravy a special taste and aroma.

To make a delicious tomato sauce, you need ripe fleshy tomatoes. Unripe and watery fruits will not work.

First of all, the tomatoes need to be peeled. It's easy to do. It is necessary to make a shallow incision on the top of each tomato, put the fruits in a saucepan and pour boiling water over them. After 3 minutes, take out the tomatoes and immerse them in a container with cold, preferably ice water. After the fruits have cooled, we take a small knife, pry off the skin at the incision and carefully remove it.

Prepared tomatoes need to be chopped. For this purpose, it is convenient to use a blender, and in the absence of this device, you can use a meat grinder or grater. Chopped tomatoes can be additionally rubbed through a sieve to remove the seeds.

In addition to tomatoes, the composition of the sauce, as a rule, includes onions. It needs to be fried first. vegetable oil. The remaining ingredients are added according to the recipe. You need to simmer the sauce over low heat, it should barely boil.

Interesting Facts! Tomatoes in Europe have long been considered poisonous fruits, they even received the scientific name "wolf peaches".

Tomato and basil sauce for spaghetti

Let's prepare a fragrant sauce of tomatoes and basil for spaghetti. From the given amount of sauce products, a lot is obtained.

• 1 kg fresh;
• 1 can (800 gr.) tomatoes, canned in own juice(better than peeled);
• 2 onions;
• 0.5 pod of hot chili pepper;
• 2 bunches of green basil;
• 80 ml of vegetable oil;
• sugar, salt, black pepper to taste.

Peel and finely chop the onion. Cut hot pepper into thin rings. If you want to make the sauce spicy, then we do not extract the seeds from hot peppers, since it is the seeds that contain the maximum amount of burning substances.

Advice! If you need a small amount, then you need to proportionally reduce the amount of products. And you can pour ready cold sauce in containers with tight lids and freeze for future use.

Fresh tomatoes are freed from the skin and cut into cubes. Wash the basil well and pat dry. We cut off the leaves. We fold the leaves in not too thick piles, twist the stack of leaves into a roll and cut into thin strips. This method of cutting allows you to save the maximum amount of juice in the greens.

Pour oil into a frying pan with high sides, fry the onion in it until it acquires a golden hue. Add to onion hot peppers, mix, warm over medium heat for about 5 minutes. Add cubes to the pan fresh tomato s, put 1.5-2 teaspoons of sugar and a little salt. Stirring occasionally, simmer until soft. Tomatoes will release juice and lose their shape, turning into a kind of puree.

• 2 large;
• 4 bell peppers (preferably red);
• 50-60 ml of vegetable oil;
• 1 onion;
• 2 cloves of garlic;
• salt, black ground pepper, sugar to taste;
• sesame as desired.

Let's wash bell pepper and tomatoes. We prick the pepper several times with a fork, lightly grease with vegetable oil. Put in the oven heated to 200 degrees for 15 minutes. Then we take out the baking sheet, add tomatoes to the peppers, which also need to be chopped. Bake another 15-20 minutes. The vegetables should be cooked until tender, brown spots may appear on the skin.

Remove the baking sheet from the oven, cover with foil and leave for 15 minutes. Then we remove the foil, remove the skin from the vegetables, remove the seeds and stalks from the peppers, and cut out the place where the stalk is attached to the tomatoes.

Grind the tomatoes and peppers in a blender until a homogeneous puree is obtained. Finely chop the onion and garlic (garlic can be skipped through a press). Saute onion and garlic in oil until golden brown. Then add mashed tomatoes and peppers, simmer for about 5 minutes. Add salt, pepper and sugar to taste. Pour the cooked spaghetti sauce over, top with grated cheese and herbs.

Read also: Lingonberry sauce for meat - 6 recipes

Italian tomato spaghetti sauce

If you want to make a real Italian sauce for tomato spaghetti, then you need to cook extra virgin olive oil. But the main feature of this sauce is that it is not boiled. All ingredients are used raw, so the sauce fully preserves all the vitamins.

• 1 kg of ripe tomatoes;
• 1 tablespoon of salt, sea salt is better;
• 100 ml of olive oil;
• 2 tablespoons red wine vinegar;
• 1 lemon (for juice and zest)
• 2 cloves of garlic;
• 1 bunch of basil;
• 1 chili pepper.

Tomatoes are peeled. Cut each fruit in half, squeeze lightly to remove excess juice and most of the seeds. Cut the tomatoes into cubes. We spread the tomatoes in a colander, sprinkle with salt, mix and leave for half an hour to remove excess liquid.

We tear off the leaves of the basil, finely chop them. Mix the basil with the garlic passed through the press. Add chopped chili, vinegar and olive oil. seasoning lemon zest and lemon juice to taste. Mix the prepared mass with tomatoes and mix well. Let the sauce sit for half an hour. Then season the hot, freshly cooked spaghetti with the sauce. Sprinkle grated parmesan on top.

Sauce with minced meat and tomatoes

If you want to do more hearty meal, then it is worth preparing the sauce for spaghetti with minced meat and tomatoes.

• 2 large tomatoes;
• 400 gr. minced meat;
• 1 onion;
• 50 gr. vegetable oil;
• 2 cloves of garlic;
• 50 gr. fresh herbs to taste;
• salt, sugar, black pepper to taste.

Peel and finely chop the onion, fry it in vegetable oil. When the onion begins to turn golden, add the minced meat and fry until the meat is cooked.

Tomatoes are peeled and chopped in a blender. Add finely chopped herbs. We clean the garlic and pass it through a press, add it to the tomato mass. Pour the tomato sauce into the minced meat, season to taste with salt, pepper and a little sugar. Let it boil and cook over low heat for about 10 minutes. Pour the prepared dressing over the pre-cooked spaghetti.

With the addition of eggplant

Another delicious option spaghetti sauce is made from tomatoes and eggplant

• 1 medium;
• 4 tomatoes;
• 1 onion;
• 2 cloves of garlic;
• 1 red bell pepper;
• 3-4 tablespoons of vegetable oil;
• salt, spices, dry aromatic herbs to taste.

Wash the eggplant, cut into small cubes. Sprinkle the eggplants with salt and leave for 20-30 minutes. Then we wash the vegetables and squeeze them well.

Peel the onion, cut into small cubes. Fry the onion in vegetable oil. Ripe tomatoes are peeled and cut into cubes. Free the pepper from the seeds and cut into strips. We put the pepper to the onion, simmer the vegetables over low heat under the lid for 15 minutes. Add the chopped eggplant to the vegetables, and continue cooking for another 10 minutes. Vegetables should be stirred occasionally.

Add tomatoes, mix. Salt to taste, not forgetting that the eggplant is already salty. Add dry aromatic herbs, black pepper and aromatic herbs. Simmer over low heat for about 20 minutes. The sauce can then be ground with an immersion blender until the mass is smooth. And you can leave the vegetables in pieces, this is a matter of taste. Drizzle the cooked spaghetti with the prepared dressing.