How to make tomato sauce. Tomato sauce for the winter at home

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.

To prepare the sauce, you need to select well-ripened, without traces of spoilage and decay, tomatoes. The skin of tomatoes can be removed, or you can cook with it. You can remove the skin by pre-blanching the tomatoes for 1-2 minutes. You can steam and rub through a fine metal sieve. And smart technology - a blender - can come to the rescue. I myself first grind all the ingredients in a blender, then boil the sauce.

To make the sauce thick, the tomato puree should be boiled down to about 1/3 of the original volume with a slight boil and the lid removed.

Recipes for tomato sauce for the winter

Tomato sauce with garlic

Tomatoes - 1 kg

Sweet pepper - 1 kg

Garlic - 5-7 cloves

Salt pepper

How to prepare the sauce:

Wash tomatoes and sweet peppers well. Remove the seeds from the pepper. Cut into slices.

Grind vegetables in a blender. Can be twisted through a meat grinder.

Pour the resulting puree into a saucepan and put on the stove. On low heat (so as not to burn), gradually bring to a boil. Mix several times.

Let it boil for 5-7 minutes. Then add the garlic passed through the press, salt and ground pepper. Mix. Bring to a boil and boil for another 5-7 minutes.

Pour hot sauce into clean prepared jars and roll up. Cool and store.

Tomato sauce with onions

This sauce is also suitable for meat, vegetables, for cooking borscht, soup, pasta.

Compound:

Tomatoes - 2 kg

Onion - 2 kg

Ground cinnamon - 1 teaspoon

Cloves - 1 teaspoon

Ground red pepper - 1 teaspoon (or to taste)

Sugar - 1 cup

Salt - 5 teaspoons

Apple cider vinegar - 1 cup

How to prepare the sauce:

Wash the tomatoes and cut into slices. Cut out the stem.

Peel and cut the onion.

Scroll through a meat grinder or chop in a blender.

Pour the puree into a saucepan and bring to a boil over low heat. Mix several times.

Add cinnamon, cloves, ground red pepper, sugar and salt. Cook over low heat, stirring occasionally for about an hour.

Add vinegar 5 minutes before the end of cooking.

Pour hot sauce into prepared jars and roll up.

Aromatic tomato sauce

Compound:

Tomatoes - 1 kg

Onion - 1 piece (not large)

Garlic - 3-5 cloves

Ground black pepper - 0.5 teaspoon (or to taste)

Basil - 1 tablespoon (dried)

Sugar - 1 tablespoon

Vinegar - 2 tablespoons (9%)

Vegetable oil - 3 tablespoons (odorless)

Bay leaf - 1-2 leaves

Salt - to taste

How to prepare the sauce:

Plunge the tomatoes into boiling water and remove the skin. You can pre-stew and then wipe through a sieve.

Finely chop the onion. Pass the garlic through a press.

Heat vegetable oil in a saucepan. Saute the onion for 3-4 minutes first. Then add the garlic and sauté everything together for 1 more minute.

Add finely chopped tomatoes or tomatoes passed through a sieve, basil, ground pepper, sugar and salt.

Simmer over low heat until the sauce has reduced by about one third.

Add vinegar, bay leaf and bring to a boil. Immediately pour into prepared jars and roll up.

Tomato sauce with suneli hops

Compound:

Tomatoes - 2.5 kg

Garlic - 5-7 cloves

Bitter capsicum - 2 - 2.5 pods (small)

Coriander - 1 tablespoon

Suneli hops - 2-3 teaspoons

Sugar, salt - to taste

How to prepare the sauce:

Wash the 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 become soft. Rub through a sieve.

Put the resulting 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, suneli hops and chopped garlic and hot pepper, which must be scrolled in a meat grinder or chopped very finely. Bring to a boil and boil for 5-7 minutes.

Pour hot sauce into jars and roll up.

Tomato sauce with mustard

Compound:

Tomatoes - 5 - 5.5 kg

Garlic - 5-7 cloves

Cinnamon - 1 teaspoon

Cloves - 1 - 1.5 teaspoons

Ground allspice - 1 teaspoon

Mustard - 1 teaspoon (in grains)

Sugar - 375 grams

Apple cider vinegar - 175 ml

Salt - 90 grams (or to taste)

How to prepare the sauce:

Rinse the tomatoes selected for the sauce. Cut and boil. Rub through a sieve.

Transfer the puree to a bowl. Boil.

Peel the onion and finely chop. Pass the garlic through a press.

As soon as the tomato puree boils, add onion, garlic. Cook 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. Seal hermetically.

Tomato sauce with carrots

Compound:

Tomatoes - 3.0 kg

Carrot - 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 prepare the sauce:

Plunge tomatoes into boiling water and remove skins. Cut into slices.

Peel the carrots and cut into pieces.

Wash sweet pepper and remove seeds. Slice.

Grind the garlic through a press.

Put the tomatoes, carrots and bell peppers in a blender and chop. Pour the puree into a saucepan and place on the stove. Heat over low heat until boiling, stirring occasionally.

Cook at a 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 in the vinegar, let it boil and pour into jars. Roll up.

Homemade tomato-based sauce is very popular in the culinary world. The ease of making the dressing allows connoisseurs to create their own unique taste at home. If you come to the hypermarket, you can try to choose the right sauce. The disadvantage of a purchased product is that you have no idea about the taste, and the composition is unlikely to be useful.

Tomato sauce: a classic of the genre

• tomato paste - 315 gr.
• sugar - 55 gr.
• salt - to taste
• sunflower oil - 65 ml.
• black pepper - to taste
• bulb - 1 pc.

1. Remove the skin from the onion and finely chop, send to a thick-bottomed frying pan, add oil. Fry the product until golden.
2. Then add the tomato paste to the frying pan, cover the pan with a lid. Set the fire to minimum power, simmer for about 12-15 minutes. After the time has elapsed, turn off the burner, leave the mixture on the stove.
3. After cooling, send the composition to a blender. Achieve mass uniformity. Pour the paste into a container convenient for you. Pour in the remaining ingredients, mix the mixture. Store the dressing in a glass container in the refrigerator.

Sauce with garlic

• garlic - 8 cloves
• fresh cilantro - 30 gr.
• tomatoes - 200 gr.
• meat broth - 220 ml.
• crushed pepper - to taste
• basil - 15 gr.
• spices (optional) - to taste

1. Rinse the tomatoes thoroughly, then make a cross cut in the center of the fruit. Pour boiling water over, then separate the peel from the tomatoes, finely chop. Send the product to a thick-bottomed pan, put on the stove, simmer over low heat.
2. Chop the garlic, place in the pan. Fry a little, send it to a common pan, wait another 2-3 minutes. Then pour in the broth and mix the composition until smooth.
3. Simmer for about a quarter of an hour. After cooking, add spices and mix. Wrap the pan with a towel, leave the paste to infuse for 25 minutes.

Sauce with meat

• carrots - 1 pc.
• onion - 1 pc.
• celery - 50 gr.
• fresh tomatoes - 450 gr.
• salt - to taste
• natural oil - 75 ml.
• tomato paste - 25 gr.
• ground beef - 240 gr.
• red wine - 120 ml.
• seasonings - to taste

1. Wash the vegetables well, chop them finely and send them to a frying pan with oil. Turn on the stove on medium power, fry until golden brown.
2. Add minced meat to the roast. Reduce the heat to minimum power, simmer for about 7 minutes. After a while, pour red wine into the pan. Mix well and simmer until most of the liquid has evaporated.
3. While the main mass is being prepared, rinse and pour over the tomatoes with boiling water. Remove the peel and finely chop the fruit. Send vegetables and tomato paste to the pan, stir.
4. Set the burner power to the minimum level. After that, cover the heat-resistant container with a lid, simmer the pasta for about 1.5-2 hours.

Cream sauce

• butter - 60 gr.
• tomato paste - 130 gr.
• flour - 35 gr.
• cream - 110 ml.
• whole milk - 85 ml.
• spices - to taste

1. Pour the flour into a dry frying pan, fry the loose composition until a golden hue is formed.
2. Gradually pour in the milk and stir, then add the cream and tomato paste. Bring the ingredients to homogeneity.
3. Wait until the base for the sauce boils, simmer for about 8 more minutes. Add seasonings, stir.
4. Remove the pan from the heat, let it brew for half an hour. The sauce is best served with pasta.

Sauce with herbs

• tomato paste - 165 gr.
• drinking water - 75 ml.
• garlic - 5 teeth
• fresh parsley - 25 gr.
• black pepper - to taste
• salt - to taste

1. Combine the tomato paste and purified water in a small, thick-bottomed skillet. Turn on the stove on low heat, wait for the composition to boil. Remove from stove.
2. After that, add finely chopped garlic, parsley and spices to the mixture, mix well. Wait for the sauce to infuse for 20 minutes, then serve with a meat dish.

Sauce in Italian

• garlic - 1 head
• ripe tomatoes - 900 gr.
• olive oil - 45 ml.
• table salt - 7 gr.
• green basil - 35 gr.
• red ground pepper - 8 gr.

1. Rinse the vegetables, make cross-shaped incisions in the middle of the fruit, pour over with boiling water. Next, remove the skin and chop the tomatoes into small pieces.
2. Peel and finely chop the garlic, then send to a frying pan with oil. Bring the product to a golden brown, add tomatoes.
3. Turn the heat down to a lower level, cover the pan with a lid and simmer for 10-12 minutes. Then add the rest of the ingredients, mix well. Turn off the stove, leave the sauce for a quarter of an hour to infuse.

Sauce with parmesan

• bulb - 0.5 pcs.
• fresh tomatoes - 160 gr.
• "Parmesan" - 125 gr.
• garlic - 5 teeth
• crushed pepper - to taste
• oregano - 15 gr.
• basil - 10 gr.
• spaghetti - 310 gr.
• table salt - to taste
• corn oil - 45 ml.
• fresh parsley - 20 gr.

1. Peel the garlic and onion, finely chop, place in a pan with corn oil. Fry food until golden brown.
2. Rinse the tomatoes, scald with boiling water, remove the peel. Finely chop the fruit and send to the pan. Sprinkle salt and pepper. Stir the composition, simmer for 8 minutes.
3. After the time has elapsed, turn off the stove, chop the greens, cover with a tight lid. Wait 7-12 minutes for the sauce to get its proper taste. Boil water in a small saucepan, send spaghetti into it.
4. Cook pasta for 5-8 minutes until half cooked. After that, put them in a colander and drain the water. Put the spaghetti in a separate container, season with olive oil.
5. Serve the tomato sauce in portions over the pasta. Sprinkle the dish with grated parmesan and fresh herbs.

Sauce for grilled meat

• fresh cilantro - 35 gr.
• tomato paste - 270 gr.
• edible salt - to taste
• drinking water - in fact
• sugar - to taste
• garlic - 9 teeth
• pepper - to taste

1. Combine tomato paste, finely chopped garlic and cilantro in a common container. Pour a little hot water into the paste and bring the mixture to a smooth consistency.
2. Mix thoroughly and taste the composition. Add salt, sugar and pepper if necessary. After reaching the desired consistency, cool the sauce and serve with the meat.

Sauce with apples

• fresh tomatoes - 420 gr.
• red apples - 270 gr.
• onion - 1 pc.
• carnation stars - 15 pcs.
• pea pepper - 20 pcs.
• fresh chili pepper - 3 pcs.
• granulated sugar - 220 gr.
• table vinegar 6% - in fact
• chopped ginger root - 23 gr.
• table salt - 20 gr.

1. Wash your food well. Remove the peel from apples and tomatoes, then finely chop, chop the onion. Send the ingredients to a thick-bottomed enameled container. Fill the composition with water and cover with a lid.
2. Put the pan on the burner, turn on the fire to a minimum level, simmer for about 35 minutes. Now add the remaining ingredients, mix, wait another half an hour.
3. Next, pass the composition through gauze. If necessary, put the mixture on fire to achieve greater density. Next, distribute the sauce in pre-sterilized glass jars. Store in refrigerator.

Sauce for meatballs

• onion - 1 pc.
• tomato paste - 95 gr.
• butter - 85 gr.
• carrots - 1 pc.
• purified water - in fact
• flour - 45 gr.
• pepper - to taste
• dried dill - 15 gr.
• salt - to taste

1. Send chopped onions and chopped carrots to a pan with oil, fry the food until golden. Then add tomato paste, pepper, salt and flour. Mix the composition well.
2. Simmer for about 6 minutes, then pour in some drinking water. Bring the composition to a boil, reduce the heat to a minimum level. Cover the pan with a lid, simmer for a quarter of an hour. After cooking, sprinkle the sauce with fresh herbs.

Sauce with basil

• ripe tomatoes - 1.2 kg.
• fresh basil - 20 gr.
• crushed salt - to taste
• olive oil - 125 ml.
• pepper - to taste

1. Cut each tomato crosswise in the middle, pour over with boiling water. Then remove the peel and chop the tomatoes into cubes. Place the vegetables in an enamel container, pour in some water.
2. Send to the fire, cook for 20 minutes. After that, add all the necessary ingredients and mix the mass well. Turn off the burner, let the composition brew for 30-45 minutes.

canned sauce

• ripe tomatoes - 1.8 kg.
• corn oil - 60 ml.
• chopped ginger root - 30 gr.
• cinnamon - 2 pcs.
• turmeric - 8 gr.
• dry white wine - 85 ml.
• granulated sugar - 110 gr.
• anise - 9 gr.
• purified water - 65 ml.
• dried chili pepper - 3 pcs.
• carnation - 4 buds

1. Treat the tomatoes with boiling water to make peeling easier. Send to blender. Combine chili pepper, turmeric, anise, cloves, ginger and oil in an enamel bowl. Simmer over low heat for a couple of minutes.
2. Add tomato mixture and water to a common pot with spices. Turn on the burner to minimum power, simmer the composition for about 50 minutes. Do not forget to stir the mass periodically.
3. After languishing, discard the sauce on a sieve, strain into a separate heat-resistant container. Add white wine and granulated sugar to the composition. Send to the stove, soak for another half hour on minimum heat.
4. Then pack the sauce in pre-sterilized jars. Close the lids tightly, place the container with the contents in the cold.

To prepare a sauce from tomato paste and fresh tomatoes, it is enough to adhere to the recommended proportions and recipes. For a sharper taste, you can experiment with spicy spices. Delight the household with a new dressing, each time you can serve different pasta variations. Tomato sauce is suitable for almost all second courses.

Video: how to cook tomato paste

Appetizing homemade sauces are prepared by every housewife, because they can transform any dish so much that even an ordinary homemade meal will seem like a great masterpiece of world culinary. And one of the most popular examples of such sauces is tomato sauce, as it has a pleasant taste and is very versatile - it can be used as a gravy for fish or meat, stew chicken in it, season spaghetti, add pizza instead of ketchup and much more, for which only capable of culinary imagination.

In order for you to be able to prepare this wonderful tomato sauce for the winter, we have selected some interesting and tasty recipes. And for greater clarity, they were accompanied by detailed instructions with photos and videos.

Ingredients

Servings: - + 14

• Tomatoes 4 kg
• Garlic 12 cloves
• Sugar 150 g
• Salt 30 g
• Ground black pepper 5 g
• Allspice (peas) 10 pieces.
• Cinnamon 8 g
• Table vinegar (9%) 30 ml

per serving

Calories: 34 kcal

Proteins: 0.7 g

Fats: 0 g

Carbohydrates: 7.9 g

2 o'clock 30 min. Video recipe Print

First of all, let's take care of the tomatoes - they must be thoroughly washed under a cool running stream, cut off the attachment points of the stalks and chop into quarters.

Then we put the prepared tomatoes in a deep container with a thick bottom, allocated for preparing the sauce, and put on a burner with medium heat. As soon as the tomatoes boil, reduce the flame to a minimum and simmer for about 45 minutes.

After this time, we measure the required amount of spices indicated in the recipe, and pour them into the tomato sauce. Cook for about 20 more minutes.

While the tomatoes are boiling, peel the required number of garlic cloves from the husk, wash them, pass through the garlic press and add to the container with the sauce. Mix everything well and simmer for another 15 minutes.

Then take the pan off the heat and let the sauce cool down a bit. Next, we take the smallest kitchen sieve and, using a pestle, carefully grind the resulting tomato mass to a homogeneous consistency - this way you will get rid of the remnants of spices (the sauce has already been saturated with them) and tomato skins.

We return the resulting tomato mass back to the cooking container and bring to a boil. As soon as the sauce boils, reduce the heat, and pour 30 milliliters of table vinegar (9%) into it, simmer for about 15-20 minutes more.

Pour the finished sauce hot into small sterilized jars, tightly screw on the screw caps (or use a tin wrench) and, well wrapped in a warm blanket, leave to cool, putting the jars upside down.

Advice: try to choose optimally ripe and fleshy tomatoes, as well as without visible defects and damage - this will provide the most complete and pleasant taste of the finished product.

Ripe tomato sauce for the winter with onions

Cooking time: 3 hours 45 minutes

Servings: 21

Energy value

• calorie content - 24.3 kcal;
• fats - 0;
• proteins, 0.7;
• carbohydrates - 5.4.

Ingredients

• tomatoes - 6 kg;
• onion - 600 g;
• allspice (peas) - 8 pcs.;
• bay leaf - 3 pcs.;
• cloves - 3 pcs.;
• granulated sugar - 50 g;
• salt - 15 g;
• table vinegar (9%) - 15 ml.

Step by step cooking

1. We carefully sort the tomatoes, wash them under a cold running stream of water and dry them with paper towels from excess moisture. We remove the attachment points of the stalk and cut into quarters. Then we pass the tomatoes through a meat grinder.
2. We clean the onions from the husk, also wash them under water and, after chopping them coarsely, grind them with a meat grinder into a container separate from the tomatoes.
3. Pour the tomato mass into a large saucepan with a thick non-stick bottom, add onion and spices (allspice, cloves, bay leaf) to it and put on a small flame. Bringing the mass to a boil, reduce the heat to a minimum and cook for about one hour, not forgetting to stir occasionally.
4. After the specified time, remove the saucepan from the heat and let the sauce cool slightly. After that, we grind it through a fine sieve until a homogeneous puree-like consistency.
5. We return the resulting tomato puree to the saucepan, pour 50 grams of sugar and 15 g of salt into it and, putting it on a small fire, cook for about 2 more hours - until the desired consistency.
6. As soon as the tomato sauce has thickened, pour the amount of vinegar indicated in the recipe into it and, carefully mixing everything, remove from heat.
7. Pour hot tomato sauce into pre-sterilized containers and roll up. We arrange the jars upside down and wrap them tightly with a warm blanket, leave them in this form until they cool completely - for about one day. Then we move the blanks for storage in a dark, cool place.

Advice: for seaming tomato sauce for the winter, it is better to take small jars with a volume of 300-500 ml - such a container will be more convenient for subsequent use.

Tomato sauce with pepper for the winter without vinegar

Cooking time: 1 hour

Servings: 12

Energy value

• calorie content - 39.2 kcal;
• fats - 0;
• proteins - 1;
• carbohydrates - 8.8.

Ingredients

• tomatoes - 1.5 kg;
• Bulgarian pepper - 2 kg;
• garlic - 4 cloves;
• hot chili pepper - 1 pc.;
• sugar - 150 g;
• salt - 70 g;
• fresh basil - 25 g.

Step by step cooking

1. First of all, sort through all the tomatoes, rinse them under a running stream (and if you have time, it is better to soak in a deep container for 5-10 minutes) and dry with paper napkins.
2. Then, making cross-shaped incisions on top, blanch and remove the skin, and also get rid of the place where the stalks are attached. After that, cut the tomatoes into small slices, smash them in a blender bowl until a homogeneous consistency.
3. Pour the resulting tomato mass into a container with a thick non-stick bottom and simmer on a small flame for about 20-25 minutes.
4. In the meantime, let's deal with the processing of sweet bell pepper - it also needs to be washed, and then, cut into quarters, get rid of the seeds and partitions.
5. Then scroll the pepper slices through the fine nozzle of the meat grinder and send to the tomatoes, cook them together for about 15-20 minutes.
6. Without wasting time, peel the garlic cloves from the husk and pass through the press.
7. Hot peppers and basil also need to be washed under a cold stream. Then we pass the whole chili through a meat grinder, and crush the basil leaves with a knife.
8. 5 minutes before the sauce is fully cooked, add chopped garlic, basil and chili peppers to it, and add salt and sugar according to the proportions indicated in the recipe. Thoroughly mix the ingredients together.
9. Pack hot tomato sauce in sterile jars and roll up. Wrapped in a warm blanket and turned upside down, leave to cool completely.

Tomato is an essential ingredient in many dishes. It is hardly possible to find a folk cuisine in the world in which it is not used. As Comrade Saakhov said, maybe somewhere in the mountains, but not in our regions. More than 400 years ago, the tomato migrated to us from South America, but it did not immediately settle on the menu. At first, they even tried to poison people. The ancient Indians called tomatoes "matl", probably from this came the consonant with this word "tomatoes".

A tomato is pomo d'oro, Italian for golden apple. Many additives to dishes that give them juiciness and a special taste are based on tomato (or products prepared on its basis - for example, tomato). Sauces (gravy) are no exception. Tomato sauce, as a rule, contains a large set of spices and additives. The main (basic) sauces are prepared according to a generally accepted recipe, additional sauces have ingredients that change the overall taste.

Tomato sauce - food preparation

Tomato sauce from fresh tomatoes is prepared exclusively from ripe juicy tomatoes of rich red color. Brown, greenish, veined ones, as well as those grown not under real sunlight, but under bright greenhouse lamps, will not work. Many recipes involve the preparation of tomato juice with pulp. Tomatoes are rubbed through a sieve, peel and seeds are separated. This is a rather complicated process. If you scald the tomatoes with boiling water, the process will go much faster - the skin is easily removed, and the seeds can be removed with a spoon if you simply cut the fruit in half.

Tomato Sauce - The Best Recipes

Recipe 1: Basic Tomato Sauce Recipe

Of course, the best tomato sauce is made in season when ripe tomatoes are filled with the natural energy of the sun. But in winter, you can successfully use a tomato or concentrated tomato juice, which should be boiled down. The result will be great in any case.

Ingredients: olive oil (1 tablespoon), garlic (1 clove), greens or dried herbs, onion, tomato pulp, rubbed through a sieve (500 grams), you can also take tomatoes in their own juice (650 grams) or ripe tomatoes (800 gram).

Cooking method

Cut the tomatoes in their own juice or pureed tomatoes into small pieces - this will be the base of the sauce. In a frying pan or small saucepan, fry finely chopped garlic in olive oil, always over low heat. Then add finely chopped onion and sauté until soft and translucent. Add tomato base and herbs. For example, rosemary and bay leaf are chosen for meat, oregano, basil are perfect for pizza, do not let thyme, sage, marjoram out of your attention. Minimum fire for about an hour - the sauce will thicken in this, and the sauce acquires a unique taste. Add salt and ground pepper.

Recipe 2: Tomato Sauce with Broth

This sauce can also be the basis for richer dishes, such as wine or bell peppers. But on its own, it is quite tasty and goes well with meat dishes and side dishes.

Ingredients: strained meat broth (250 grams), butter (25 grams), flour (13 grams, 1 spoon), carrots (20 grams), onions (20 grams), parsley, tomato (250 grams), sugar (5 grams), a pinch of citric acid, black pepper and bay leaf.

Cooking method

Let's prepare a hot white passerovka in butter, dilute it with strained broth. Saute tomato puree with roots and onions separately. Mix both parts and add sugar, citric acid, parsley, salt, black peppercorns. We cook everything for 30 minutes. It is advisable to strain the sauce, heat again to a boil and season with oil.

Examples of dishes with tomato sauce

Recipe 1: Italian Pasta in Tomato Sauce

From these products, 5-6 servings of fragrant paste are obtained, the taste of which is largely determined by tomato sauce, or rather by those additives that give it severity, piquancy and spiciness. Spaghetti of any manufacturer will do, but, of course, Italian ones are considered the best, although their cost is sometimes an order of magnitude higher. But the taste is different. By the way, domestic pasta products today are produced in a huge assortment and of high enough quality, so you can always pick up something cheaper, the quality is not worse.

Ingredients: spaghetti (1 pack, 450-500 grams), olive oil, salt, garlic (6-7 cloves), sugar (half a spoon), tomatoes (4-5 pieces), sweet pepper (half large or 1 small).

Cooking method

Boil spaghetti in three liters of water. Salt is added to taste, but half a tablespoon of salt is enough. Pour a tablespoon of vegetable oil into the water. Cook for 10-13 minutes at the end of cooking, you can try spaghetti.

Sauce. Wash the tomatoes, remove the stem and cut into quarters. Put in a blender along with pepper and garlic. More garlic means more spiciness. Grind the sauce and pour into a saucepan. Salt, add half a teaspoon of sugar. Boil. In a heavy skillet, heat the olive oil and a few minced garlic cloves. Put the cooked spaghetti in a saucepan or frying pan and heat with oil and garlic for several minutes. In serving bowls, drizzle with tomato sauce.

Recipe 2: Meatballs in tomato sauce

Meatballs without sauce will be dry. They just ask for sauce, tomato sauce is just perfect. For meatballs, we take beef or a pork-beef mixture, for gravy we use tomatoes in our own juice.

Ingredients: minced beef (700 grams), celery stalks, carrots, onions, eggs, tomatoes in their own juice (canned, 400 grams), breadcrumbs (50 grams), dry white wine (60 ml), lemon juice (1 tbsp. spoon), basil (1/4 tsp), salt, pepper.

Cooking method

First, prepare the meatballs - mix the egg, breadcrumbs and 60 grams of water with minced meat. Mix well and roll the meatballs. Fry in vegetable oil on all sides. Put on a dish, in vegetable oil, fry carrots in oil, cut into thin slices (you can semicircle), pour in wine, lemon juice and tomatoes mashed with a fork, with juice. Bring to a boil, add onions, celery, meatballs, simmer for another 20 minutes.

The ingredients can significantly change the smell and taste of the base sauce, making it richer and more appetizing. Try adding, for example, mushrooms - ordinary champignons, porcini, russula will do. Mix the sauce according to the main recipe with mushrooms fried and chopped in a blender, pour in 50 ml of dry white wine, boil, and your sauce is simply unrecognizable! It perfectly sets off the taste of fillets, meat cutlets, meatballs, entrecote, boiled meat, veal and poultry dishes.