The popularity of sauces in cooking is not questioned. Along with many sauces that come to us from different world cuisines, the most traditional is tomato sauce. Many housewives for the winter is closed tomato sauces. This is quite understandable. Tomato sauce is the most widely used in cooking.
This is the easiest sauce that can be prepared for the winter with a minimum of ingredients. Tomato sauce is ideal for meat and poultry dishes. You can add when stewing vegetables.
Cooking homemade tomato sauce is not difficult. Yes, and more delicious this sauce than bought in the store.
To prepare the sauce you need to select well-ripened, without any signs of spoilage and rotting, tomatoes. Peel the tomatoes can be removed, and you can cook with it. Remove the skin can be pre-blanched tomatoes for 1-2 minutes. You can steam and rub through a small metal sieve. Or maybe the smart technology comes to the rescue - a blender. I myself first grind all the ingredients in a blender, then boil down the sauce.
To make the sauce thick, tomato puree should be boiled about 1/3 of the original volume with a low boil and the lid removed.
Recipes for tomato sauce for the winter
Garlic Tomato Sauce
Tomatoes - 1 kg
Sweet pepper - 1 kg
Garlic - 5-7 cloves
Salt pepper
How to make sauce:
Tomatoes and sweet peppers wash well. Peel the seeds out of the pepper. Cut into slices.
Grind vegetables in a blender. You can twist through a meat grinder.
The resulting puree poured into a saucepan and put on the stove. Over low heat (so as not to burn) gradually bring to a boil. Stir several times.
Let it boil for 5-7 minutes. Then add the garlic, salt and ground pepper passed through the press. Mix. Bring to a boil and boil for another 5-7 minutes.
Hot sauce poured into clean prepared jars and roll up. Cool and store.
Onion Tomato Sauce
This sauce is also suitable for meat, vegetables, for cooking borscht, soup, and pasta.
Composition:
Tomatoes - 2 kg
Onion - 2 kg
Ground cinnamon - 1 tsp
Clove - 1 tsp
Ground red pepper - 1 tsp (or to taste)
Sugar - 1 cup
Salt - 5 teaspoons
Apple Vinegar - 1 cup
How to make sauce:
Wash the tomatoes and cut into slices. Cut the stalk.
Onion peel and chop.
Scroll through a meat grinder or grind in a blender.
Pour the puree into a saucepan and bring to a boil over low heat. Stir several times.
Add cinnamon, cloves, ground red pepper, sugar and salt. Cook on low heat, stirring occasionally for about an hour.
5 minutes before the end of cooking add vinegar.
Hot sauce pour into prepared jars and roll up.
Fragrant Tomato Sauce 
Composition:
Tomatoes - 1 kg
Onions - 1 piece (not large)
Garlic - 3-5 cloves
Ground black pepper - 0.5 tsp (or to taste)
Basil - 1 tablespoon (dried)
Sugar - 1 tablespoon
Vinegar - 2 tablespoons (9%)
Vegetable oil - 3 tablespoons (no smell)
Bay leaves - 1-2 leaves
Salt - to taste
How to make sauce:
Rinse the tomatoes with boiling water and peel. You can pre-dry and then wipe through a sieve.
Finely chop the onion. Garlic skip through the press.
Heat the vegetable oil in a saucepan. Fry the onions first for 3-4 minutes. Then add garlic and fry all together for another 1 minute.
Add chopped tomatoes or sifted tomatoes, basil, pepper, sugar and salt.
Simmer on low heat until the sauce has evaporated by about one third.
Add vinegar, bay leaf and bring to a boil. Immediately pour into prepared jars and roll up.
Tomato Sauce with Hops-Suneli
Composition:
Tomatoes - 2.5 kg
Garlic - 5-7 cloves
Bitter peppers - 2 - 2.5 pods (small)
Coriander - 1 tablespoon
Hops-suneli - 2-3 tsp
Sugar, salt - to taste
How to make sauce:
Wash tomatoes and blanch for 1-2 minutes. Remove the skin and cut into circles or slices.
You can immediately cut into slices and boil until the tomatoes are soft. Rub through a sieve.
Put the obtained tomato puree on the stove and heat over low heat. Boil over low heat, stirring occasionally, until the tomato mass is reduced by about one third.
Add sugar, salt to taste, coriander, hops-suneli and chopped garlic and hot pepper to scroll in a meat grinder or very finely chopped. Bring to a boil and boil for 5-7 minutes.
Hot sauce poured into jars and roll up.
Mustard Tomato Sauce
Composition:
Tomatoes - 5 - 5.5 kg
Onions - 2 kg
Garlic - 5-7 cloves
Cinnamon - 1 tsp
Cloves - 1 - 1.5 teaspoons
Ground allspice - 1 tsp
Mustard - 1 tsp (beans)
Sugar - 375 grams
Apple Cider Vinegar - 175 ml
Salt - 90 grams (or to taste)
How to make sauce:
Rinse the selected tomatoes for the sauce. Chop and boil. Rub through a sieve.
Puree shift into the pan. Boil.
Peel and chop the onion. Garlic skip through the press.
As soon as the tomato puree boils, add onions, garlic. Boil for 12-15 minutes at a low boil.
Add sugar, salt, garlic and spices and mustard. Boil for 5 minutes and add vinegar. Bring to a boil, boil for 3-5 minutes and pour into clean jars. Hermetically capped.
Carrot Tomato Sauce
Composition:
Tomatoes - 3.0 kg
Carrots - 0.5 kg
Sweet pepper - 1.0 kg
Vegetable oil - 1.5 cups
Garlic - 2-3 cloves
Sugar - 1 cup
Vinegar - 2 tablespoons
Salt - 2 tablespoons
Parsley greens - 1 bunch
How to make sauce:
Rinse the tomatoes with boiling water and peel. Cut into slices.
Peel and chop the carrots.
Wash sweet pepper and remove seeds. Slice.
Chop garlic through a press.
Put tomatoes, carrots and sweet peppers in a blender and chop. Puree pour into the pot and put on the stove. Heat over low heat until boiling, stirring occasionally.
Boil at low boil for 25 - 30 minutes. Add chopped garlic, chopped parsley, vegetable oil, salt and sugar. Bring to a boil and boil for 3-5 minutes. Pour the vinegar, let it boil and pour it into the jars. Roll up
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And yet it is not for nothing that tomatoes are the most popular in our gardens. Well, what kind of housewife does not prepare tomato sauce for the winter? The most delicious it is at home. With natural products, made taking into account the taste of all members of the family and flavored with love and care.
Homemade tomato sauce can be served to a festive kebab in the country, you can add it to vegetables and you get a very tasty side dish. I love to add tomato sauces to borscht and soups. Many make at home sprat in tomato sauce or sprats. In general, it is very widely used by us and adored by all, as well as.
Everyone wants the home-made tomato sauce to be especially tasty. So, there are several secrets, knowing that you will always have a jar of your homemade and delicious sauce in the kitchen.
- Tomatoes need to choose fleshy varieties, such as a bovine heart or a cowhide. Then the sauce will be thicker, less will need to evaporate and the taste is usually better than these varieties.
- Tomatoes should be all ripe, no pink barrels or spoiled. The presence of disease on the fruit is also not welcome. Of course, you can say, you can cut, but the taste of the sick fetus varies, and it affects the duration of storage.
- Spices for sauces, you can choose any that you like. Today I will give a lot of delicious recipes that I adore. But my advice, make sauces without seeds and skins, it will be so much tastier. To do this, you can either extinguish the tomatoes and wipe them through a fine sieve, or chop them with a blender and wipe them through a sieve. Some juicers also delay seeds.
Homemade tomato sauce for the winter, recipes
Recipe tomato sauce for the winter, classic
For such a recipe we will take the following products:
- Kilo of ripe tomatoes
- Medium bulb bulb
- Sugar with salt to taste
- Lean oil
How to cook classic tomato sauce:
Tomatoes we cut into four or six parts, depending on the size and we extinguish a little to soften. We rub through a sieve, having removed skins and sunflower seeds. At this time, finely chop the onion and fry a little in a deep frying pan, in oil, then lay out the tomato mixture and sugar and salt. Then we go through the submersible blender to make the mass more homogeneous and light. The sauce is packaged in small jars, it is convenient from under the baby puree. Only they need to be sterilized, and the sauce is stored in the refrigerator.
Italian Homemade Tomato Sauce
We take such products:
- Four and a half kilos of the most ripe and fleshy tomatoes
- Head of garlic
- One bulb onion
- Several basil stalks
- Basil leaves, bunch
- Two medium carrots
- Two tablespoons of olive oil
- Tablespoon salt
How to cook tomato sauce in Italian:
In the first step, we need to wash and cut the following vegetables into cubes: celery stalks, onions, garlic and carrots. Heat the butter in a skillet and fry for five minutes, all armed with a wooden spatula.
Tomatoes, pre-washed and cut into dalechki, pour in roasted vegetables and stew everything for an hour, not forgetting to salt. After we remove from the heat and with small, convenient portions we rub through a sieve.
Again, put our already homogeneous mass on a quiet fire and boil for about a couple of hours. At the very end we prepare sterile jars, at the bottom of each of which we lay out clean basil leaves. Pour the sauce and just roll it.
Tomato sauce with garlic and basil
- One and a half kilo of the most ripe pulpy tomato
- Half a head of garlic
- Large bunch of fresh basil
- One third of a tablespoon of salt
- Third cup of sugar
- A teaspoon of table vinegar
How to cook this sauce:
Here we act very simply, we wash the washed tomatoes and scroll in a blender, and then we take away all this mass from seeds and skins with a sieve and set them to stew. Do not forget to immediately add sugar and salt, begin to evaporate, so that there is a good density.
While the tomatoes evaporate, by the way, it is not necessary that they boil, we clean and wash the garlic with basil, let them dry and also pass through a blender. Ten minutes before the end of stewing, add to sauce and stir. Already ready sauce is laid out in small sterile jars and rolled.
Kuban tomato sauce for the winter
We'll take for the recipe:
- Two kilo tomatoes
- Medium Onion
- Three cloves of garlic
- Half a cup of sugar
- Tablespoon of salt
- Tablespoon of vinegar
- One third teaspoon cinnamon
- Three carnations
- Two peas allspice
How to cook Kuban sauce at home:
Ripe my tomatoes and cut into pieces, quickly chop the blender and wipe through a sieve. Put the tomato puree on a slow fire, but for now clean and cut the onion as small as possible and send it to the saucepan to the tomatoes.
When we notice that the vegetable mixture has halved in volume, then you can pour the crushed garlic, add vinegar and all the spices. It remains to boil for ten minutes and put the sauce in jars.
Krasnodar sauce for the winter at home
What we take to cook:
- Kilo of ripe tomatoes
- A couple of apples, better Antonovka
- Two tablespoons of vinegar 9%
- A teaspoon of sugar
- Half a teaspoon of salt
- Nutmeg, chopped, on the tip of a spoon
- Paprika powder to taste
- Half teaspoon cinnamon
- On a pinch of dried garlic and parsley
- On the tip of a knife coriander seasoning
How to cook:
We wash our tomatoes, cut them into quarters and set the stew. We do the same with apples. Stew until softened, and then simply through one sieve, wipe in one saucepan, leaving all the skins, bones and seeds.
We start slowly to make the sauce so that its volume begins to decrease, it is about twenty minutes. Then we pour in spices, sugar and salt and boil for the same amount. After adding the vinegar with garlic, crushed with a crusher, and cook for ten minutes. Immediately lay out the hot Krasnodar in jars under the lid.
Tomato sauce with onions for the winter
We will need to prepare:
- Two pounds of tomato and onions
- Incomplete glass of apple cider vinegar
- 8 clove inflorescences
- Teaspoon cinnamon powder
- Glass of sugar
- Two and a half tablespoons of salt
How to cook this sauce:
Wash and slice the tomatoes, peel and chop the onion. Scroll everything in the meat grinder, there are more seeds and skins left on it so as not to rub through a sieve.
Put all the mixture on the stove, boil, reduce the temperature and pour out the spices. In this form, simmer for an hour, then add vinegar, simmer for another five minutes and pack up in sterilized jars.
Salsa sauce for winter at home
We need to take to prepare:
- Kilo Fleshy Tomato
- Chilli pod
- Sweet Bulb
- Half a teaspoon of dry basil
- Three cloves of garlic
- Three sprigs of fresh thyme
- Two tablespoons of sugar
- Salt with pepper to taste
- Vinegar 6%
How do we make salsa sauce:
We wash our tomatoes and cut them in quarters, peel the garlic and onions and cut them too. All grind with a blender, and immediately add olive oil and all spices, except garlic and vinegar.
Everything is poured into the general container, where our sauce will be prepared. We boil it for half an hour, then we will grind it through a sieve so that we don’t meet peel and seeds.
Cook after that for another 20 minutes, and pack up in jars, which are sterilized before that and added in a teaspoon of vinegar. Banks roll up and turn to cool.
Tomato sauce with garlic without vinegar for the winter
What we need to take:
- One kilo tomato and Bulgarian sweet pepper
- Head of garlic
- Salt with pepper to taste
How we will cook:
wash all the vegetables, cut the tomatoes into quarters, remove the seeds from the pepper, cut them too. All put in a blender and scroll, then skip through a fine sieve. Pour into a saucepan, pour in sugar, salt, and allow to stew slowly for ten minutes. Then crush the garlic and put out another five minutes. Immediately packaged hot in dry sterile jars.
Tomato sauce for the winter video
To prepare the sauce you need to select well-ripened, without any signs of spoilage and rotting, tomatoes. Peel the tomatoes can be removed, and you can cook with it. Remove the skin can be pre-blanched tomatoes for 1-2 minutes. You can steam and rub through a small metal sieve. Or maybe the smart technology comes to the rescue - a blender. I myself first grind all the ingredients in a blender, then boil down the sauce.
To make the sauce thick, tomato puree should be boiled about 1/3 of the original volume with a low boil and the lid removed.
Recipes for tomato sauce for the winter
Garlic Tomato Sauce
Tomatoes - 1 kg
Sweet pepper - 1 kg
Garlic - 5-7 cloves
Salt pepper
How to make sauce:
Tomatoes and sweet peppers wash well. Peel the seeds out of the pepper. Cut into slices.
Grind vegetables in a blender. You can twist through a meat grinder.
The resulting puree poured into a saucepan and put on the stove. Over low heat (so as not to burn) gradually bring to a boil. Stir several times.
Let it boil for 5-7 minutes. Then add the garlic, salt and ground pepper passed through the press. Mix. Bring to a boil and boil for another 5-7 minutes.
Hot sauce poured into clean prepared jars and roll up. Cool and store.
Onion Tomato Sauce
This sauce is also suitable for meat, vegetables, for cooking borscht, soup, and pasta.
Composition:
Tomatoes - 2 kg
Onion - 2 kg
Ground cinnamon - 1 tsp
Clove - 1 tsp
Ground red pepper - 1 tsp (or to taste)
Sugar - 1 cup
Salt - 5 teaspoons
Apple Vinegar - 1 cup
How to make sauce:
Wash the tomatoes and cut into slices. Cut the stalk.
Onion peel and chop.
Scroll through a meat grinder or grind in a blender.
Pour the puree into a saucepan and bring to a boil over low heat. Stir several times.
Add cinnamon, cloves, ground red pepper, sugar and salt. Cook on low heat, stirring occasionally for about an hour.
5 minutes before the end of cooking add vinegar.
Hot sauce pour into prepared jars and roll up.
Fragrant Tomato Sauce
Composition:
Tomatoes - 1 kg
Onions - 1 piece (not large)
Garlic - 3-5 cloves
Ground black pepper - 0.5 tsp (or to taste)
Basil - 1 tablespoon (dried)
Sugar - 1 tablespoon
Vinegar - 2 tablespoons (9%)
Vegetable oil - 3 tablespoons (no smell)
Bay leaves - 1-2 leaves
Salt - to taste
How to make sauce:
Rinse the tomatoes with boiling water and peel. You can pre-dry and then wipe through a sieve.
Finely chop the onion. Garlic skip through the press.
Heat the vegetable oil in a saucepan. Fry the onions first for 3-4 minutes. Then add garlic and fry all together for another 1 minute.
Add chopped tomatoes or sifted tomatoes, basil, pepper, sugar and salt.
Simmer on low heat until the sauce has evaporated by about one third.
Add vinegar, bay leaf and bring to a boil. Immediately pour into prepared jars and roll up.
Tomato Sauce with Hops-Suneli
Composition:
Tomatoes - 2.5 kg
Garlic - 5-7 cloves
Bitter peppers - 2 - 2.5 pods (small)
Coriander - 1 tablespoon
Hops-suneli - 2-3 tsp
Sugar, salt - to taste
How to make sauce:
Wash tomatoes and blanch for 1-2 minutes. Remove the skin and cut into circles or slices.
You can immediately cut into slices and boil until the tomatoes are soft. Rub through a sieve.
Put the obtained tomato puree on the stove and heat over low heat. Boil over low heat, stirring occasionally, until the tomato mass is reduced by about one third.
Add sugar, salt to taste, coriander, hops-suneli and chopped garlic and hot pepper to scroll in a meat grinder or very finely chopped. Bring to a boil and boil for 5-7 minutes.
Hot sauce poured into jars and roll up.
Mustard Tomato Sauce
Composition:
Tomatoes - 5 - 5.5 kg
Garlic - 5-7 cloves
Cinnamon - 1 tsp
Cloves - 1 - 1.5 teaspoons
Ground allspice - 1 tsp
Mustard - 1 tsp (beans)
Sugar - 375 grams
Apple Cider Vinegar - 175 ml
Salt - 90 grams (or to taste)
How to make sauce:
Rinse the selected tomatoes for the sauce. Chop and boil. Rub through a sieve.
Puree shift into the pan. Boil.
Peel and chop the onion. Garlic skip through the press.
As soon as the tomato puree boils, add onions, garlic. Boil for 12-15 minutes at a low boil.
Add sugar, salt, garlic and spices and mustard. Boil for 5 minutes and add vinegar. Bring to a boil, boil for 3-5 minutes and pour into clean jars. Hermetically capped.
Carrot Tomato Sauce
Composition:
Tomatoes - 3.0 kg
Carrots - 0.5 kg
Sweet pepper - 1.0 kg
Vegetable oil - 1.5 cups
Garlic - 2-3 cloves
Sugar - 1 cup
Vinegar - 2 tablespoons
Salt - 2 tablespoons
Parsley greens - 1 bunch
How to make sauce:
Rinse the tomatoes with boiling water and peel. Cut into slices.
Peel and chop the carrots.
Wash sweet pepper and remove seeds. Slice.
Chop garlic through a press.
Put tomatoes, carrots and sweet peppers in a blender and chop. Puree pour into the pot and put on the stove. Heat over low heat until boiling, stirring occasionally.
Boil at low boil for 25 - 30 minutes. Add chopped garlic, chopped parsley, vegetable oil, salt and sugar. Bring to a boil and boil for 3-5 minutes. Pour the vinegar, let it boil and pour it into the jars. Roll up
Cooking tomato sauce for the winter
The juicier the tomatoes are, the tastier the tomato sauce will be for the winter. Ripe tomatoes will need to sort, remove with obvious signs of damage, crumpled, slightly burst can be left.
In order for homemade tomato sauce to have a uniform consistency for the winter, it is best to remove the remnants of the skin. It will be much easier to do this if you prepare two bowls - one with boiling water, the other with cold water.
Dip the tomatoes in boiling water and hold for a few seconds, then immediately cool. Remove the skin and cut the peeled tomatoes into 4-6 pieces.
If you do not have a blender or a juicer, you can take an ordinary meat grinder and skip the prepared tomatoes through the middle grate on an average.
The density of the sauce will depend not only on the time of boiling, but also on the fleshyness of the fruit.
You can wipe the puree through a fine sieve, then you can remove the seeds.
Tomato sauce for the winter is best cooked in an enamel saucepan or stainless steel utensils.
Pour the tomato mass into the pan and put on medium heat. It is very important not to digest the sauce, otherwise it will turn into a paste.
The recipe for tomato sauce for the winter each hostess can have his own - some boil tomatoes without adding salt and sugar, and you can add spices to your taste. But this should be done only when all the excess liquid is evaporated.
The sauce must be constantly stirred, for this use a wooden or plastic spoon.
Since during the cooking all the time you will need to monitor the sauce, try to prepare the jars in advance - before you prepare the tomato sauce.
Clean jars for tomato sauce for the winter is best to take a not very large volume - try to take a container of 0.3 - 0.5 liters. If you do not have a lot of cans, you can freeze a little sauce, but then it can be used only for cooking hot dishes.
Appear foam must be removed with a slotted spoon or a spoon with holes.
Cooking tomato sauce takes about two hours, so try to complete all urgent matters in advance.
If you add garlic, the sauce will have a pleasant pungent aroma, and apple or other fruit vinegar will give a pleasant sweetness. How to make tomato sauce - decide for yourself, it all depends on your taste. You can divide the tomato mass into two pans and at the same time cook both sweet and spicy sauce.
When the tomato mass is reduced in volume by about two times, it will be possible to add salt, sugar and spices.
After adding sugar, boil the sauce for another 10-15 minutes so that it is completely dissolved. Vinegar should be added at the very end of cooking - one or two minutes before switching off.
Like other preparations for the winter, tomato sauce can be prepared with and without sterilization. And in fact, and in another case, you will need to fill the jars with hot vegetable mixture. So that the jars will not be cracked, before filling them, hold for a few seconds over the hot steam, in the oven or in the microwave, so that they are warm.
Banks with sauce should be immediately closed with lids, tighten and turn upside down. Slowly cool the sauce, then it will stand well even at room temperature.
If desired, you can put the jars in a pan with hot water and further sterilize for 15 minutes. If you add vinegar, it is not necessary to sterilize.
Wrap cans in a warm cloth - a towel or blanket and leave for 6-8 hours, or even better - overnight. After that, the jars can be rearranged in the pantry, where you store your blanks.
It will be possible to try tomato sauce as soon as it cools. If you are cooking for the first time, try not to add a large amount of salt and sugar - set aside one or two spoons on a plate, cool, and only then try. Even better, add salt and spices immediately before serving the sauce to the table.
This sauce is equally well suited for cooking borscht and meat stews, they can lubricate the pizza dough and add to pasta. Universal sauce can be served on a separate plate and used for kebab marinade.
Delicious fragrant sauce needs to be cooked for several hours, but the result will more than pay off your efforts. Enjoy your meal!
Tomato sauce and ketchup is a favorite supplement to many main dishes. And no wonder - the fresh spicy smell of tomatoes and spices just invigorates and can not leave anyone indifferent. Of course, you can just go to the store and choose any ketchup or tomato sauce, which you will have to taste. But we assure you that properly prepared homemade preparations are very different from shop sauces for the better.
You do not need to prove this, you have to try it at least once in your life, and you never want to buy ketchup and sauces.
Tomato sauce for the winter
In order to cook 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 bulb;
Basil or oregano (same) - a tablespoon of dry powder;
Canned tomatoes - 800 grams;
Tomato sauce from fresh tomatoes - 4 tablespoons;
Sugar - 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 back olive oil, heat it. Then there must be put very finely chopped onions and garlic. After that, you need tomatoes canned free from the peel and put in a frying pan, then. Immediately pour in dry powder and basil, tomato sauce from fresh tomatoes, which you previously boiled down to a thick state. Next you need to add pepper and salt, bay leaf. Simmer it all on very low heat until all at least a third of this sauce has evaporated. Add vinegar, mix and turn off.
After that you have to take the jars, which have been sterilized beforehand, and pour the prepared sauce hot, roll it up and store it 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 cloves of medium size;
Bitter pepper - 5 very small pods;
Hops-suneli - 5 teaspoons;
Tomatoes are ripe, fleshy - 5 kilograms;
Ground coriander - 2 tablespoons; add sugar and salt to your taste.
It is necessary to wash the tomatoes, peel them off, blanching them for a minute. After you need to cut them into slices and move into the refrigerator for a day. From the tomatoes will begin to flow out the juice, which we pour. We will have a very thick tomato mass, which we put on the fire. Boil it all over the smallest fire, so that it all grind through a sieve. After you need to take the juice, which you have previously drained, and boiled tomato puree, mix together and again put on fire. As soon as everything starts to thicken, you need to add sugar and salt, hops-suneli and coriander, and then garlic. All you need to cook for 5 minutes. After you need to expand on already sterilized banks.
You can also not add such juice, then you can cook it all much less.
Tomato sauce for the winter
If you want to cook tomato sauce for the winter, you need to take the following products:
For 10 cans of fragrant tomato sauce half a liter, you need to take:
Red tomatoes fleshy:
11 kilograms;
Onion white - 4.5 pounds;
Salt is large, it is better sea without the addition of iodine - 180 grams;
Vinegar 6% - 350 ml;
Garlic - 60 grams;
Cinnamon - 4 grams;
Granulated sugar - 750 grams;
Cloves - about 10 grams;
Mustard beans dry - from 5 grams;
Allspice - no more than 3 grams;
In order to prepare the tomato sauce for the winter, do the following. We need to take tomatoes, sort them out, so that there are no fruits with dents or damages, rotten places. If they come across, postpone them without regret, since a sufficiently small amount of spoiled pulp will fall into the workpiece, and it will no longer stand. Then you need to wash them very well, put them in boiling water for a few minutes. After you need to shift the tomatoes into the water, where there is ice. Almost immediately after such processing, the tomatoes start to wrinkle a little, a grid of tiny cracks appears on them, so now you can easily remove the skin from them. Once this is done, cut the tomatoes into small pieces. Then you need to put the tomatoes in a pan enamelled with thick stacks, or in a duck, where our sauce will be cooked. Peel the onions and garlic, then chop them very finely.
Put onion and sugar on tomatoes - 385 grams, garlic. After that you need to put all the other spices, including peppers. Next, the tomato sauce is cooked on low heat until the tomato mass is exactly half the size of the volume. After that, you can add all the remaining sugar and salt. Stir until the salt and sugar dissolve completely. 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 be well kept, the banks must have time to dry. Pour the sauce into it while it is still hot, and roll it up immediately. Keep only in the cold.
Tomato sauce for the winter of finger tomatoes
For this 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 basil crushed.
If you like Italian fragrant herbs and seasonings, you can use them to make this sauce. Just great for him is marjoram, oregano, thyme.
The sauce must be cooked carefully, and first of all start with the processing of the tomatoes themselves. To do this, you need to take tomatoes, the best finger varieties - they are quite sweet and meaty and just perfect for our purposes. You need to cut one tip of the tomato crosswise, the same thing needs to be done with all the other tomatoes. After you need to put them in a saucepan and scald with boiling water. Half a minute later, the tomatoes need to be put in a basin with crushed ice and cold water using a skimmer.
Then, using a small sharp knife, peel all the tomatoes.
Now brush the onions. It is best to cut it in small cubes, although it can be rubbed and grated. Now take a little vegetable oil, pour it on a heavy-bottomed frying pan, warm it up and lay out onions. Fry until transparency, golden wait is optional. After you need to shift the onions and garlic, which you previously very finely chopped very finely. After you need to fry all this for 30 seconds, you no longer need, otherwise the garlic begins to give a very unpleasant smell. Then you need to put tomatoes onion and garlic, sterilized tomato paste, cook it all for at least 50 minutes, constantly stirring the contents of your saucepan. Typically, during this time, tomatoes just great boil soft. Salt, add pepper and aromatic herbs. Herbs, if they are fresh, will need to be washed and chopped after they are dried with excess water. This sauce should still boil after adding herbs for about 12 minutes. And then you need it, before it gets cold, spread it out on dry clean cans and roll it up. It is simply stored perfectly for a whole winter, if the jars and lids are sterilized, and only the freshest and whole tomatoes have been selected for the sauce.
Tomato sauce for the winter
For this 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 pot, put on a small fire. Stir the tomatoes all the time so that the sauce boils down at least twice. After you need 10 minutes before you turn off this tomato sauce, add a bite at 9% table - 3 tablespoons. You should also fill up with sea salt - no more than 30 grams. Sugar should be added to this sauce, otherwise the tomatoes will be sour. Sugar on the amount of tomatoes in two kilograms need to take 120 grams. Be sure to add to the sauce and garlic, which you previously cleaned and passed through the press. If you like other spices like black pepper and allspice, as well as cloves or cinnamon, you can add them too. Cook the sauce for another 5 minutes, and then pour it into dry and clean cans.
After that, tomato sauce still needs to be sterilized - the banks for half a liter should be kept in water for at least 20 minutes. After removing the cans of boiling water, they are immediately rolled, wiped, turned over and cooled.
Classic Tomato Sauce
In order to cook tomato sauce according to the classic recipe, you need to take the following products:
Tomatoes - 3 kilograms;
Granulated sugar - 140 grams;
Sea salt - 25 grams;
Vinegar 6% - 80 grams of vinegar;
Carnation - 20 buds;
Garlic - 1 clove;
Peas - 25 pieces;
Red pepper.
Wash the tomatoes, cut them into smaller pieces, put them in a saucepan, and let all of this increase by one third. The pot in which you cook the tomatoes should not be covered with a lid. Next, you must take the sugar, cook until it is dissolved, then pour in the salt and a little more hold on the fire. After you need to take the spices, and lay in the tomato paste and cook for no longer than 10 minutes.
Now wait a bit to let the sauce cool, and wipe it through a fine sieve. Large spices can thus be sifted out. After that, the tomato mass is again transferred to the pan, brought to a boil, laid out in cans, rolled up.
Spicy tomato sauce for the winter
For those who love all sorts of different dishes, be sure to enjoy 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;
Granulated sugar - up to 400 grams, depending on the variety of tomatoes and how acidic they are;
Mustard - 2 tablespoons;
Vinegar 9% - 300 ml;
Bay leaf - 3 pieces;
5 black peas;
Juniper berries - 3 pieces;
Salt to taste.
In order to prepare the sauce, the tomatoes are washed, a little waiting to get water from them. After that, you need to cut them quite finely. Next, you need to clean the onion, chop it into small cubes, put it in a saucepan with two spoons of water, a little steam. And after that pour the tomato paste into it. Cover all 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 slightly and rub everything through a sieve. Now, in a separate saucepan, slightly heat the vinegar along with the spices. As soon as the vinegar boils, remove it from the heat. Wait to cool and pour to the tomatoes. After that, you need to take the tomatoes with vinegar and cook, until the contents of your pan is reduced by at least one third. Next you need to fill all the sugar and salt to taste. Add the mustard, boil for another 7 minutes, and you can lay it all out in cans. Roll up and cork 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 any main dish. The aroma of this ketchup is simply magical, and the taste does not lag behind. To cook it, stock up with the following ingredients:
Tomatoes - 3 kilograms;
Garlic - 15 cloves of garlic of large size - it is best to take winter varieties for these purposes;
Granulated sugar - 1 glass;
Salt - 1 tablespoon with a small hill;
Peppers, rather fleshy - 10 pieces;
Hot peppers - from one to three peppers, depends on how much you like spicy.
Tomatoes need to be washed. After washing the peppers, clean them, put them in cold water. Cut everything into small pieces. Take a metal grinder, you can blender, rinse with boiling water, and then all the vegetables that you have prepared, lay in it and grind into a homogeneous mass. Then all this should be placed in a pot 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. Before the end of cooking you need to add to the ketchup and garlic, which you previously chopped or passed through a press. Cook for about 10 more minutes. After that, you can put everything in sterilized cans and roll them up, and then store them in any cold place in the refrigerator or cellar.
Ketchup, cooked with the addition of apples
In order to make a ketchup, most reminiscent of the store, it is often necessary to add apples to it. Try it and you cook a ketchup for this recipe. For him you will need to take such products:
Tomatoes - 10 kilograms;
Apples of sweet varieties - 4 large apples;
Ground black pepper - 1 tsp;
Cinnamon - half a teaspoon;
Ground nutmeg - 1 tsp;
Red pepper - to taste, but not more than half a teaspoon;
Honey - a teaspoon;
Vinegar 9% - 2 tablespoons;
Garlic - 5 cloves large
You need to cut the tomatoes and put them into the pan, simmer until they are soft and after that you need to wipe it all through a sieve. Next you need to take the apples and cut them as small as possible, then extinguish them and wipe them too. Mix everything together and put in one pan, simmer for 10 minutes. Then you need to add all the spices and honey, cook for 10 minutes. Lastly, add garlic and vinegar, cook for another five minutes, and then lay them on dry jars and roll up immediately, until everything is cold.
