How to make tomato sauce from tomato paste. Mediterranean tomato sauce for spaghetti

How much do I already have culinary experience So, I keep experimenting. The kitchen does not like monotony, so new, more original than usual dishes constantly come into our lives. And you always want to submit and add to them new sauce. Without sauces, nowhere, because they have become so popular. In all restaurants and cafes, meat and vegetables are served with various sauces: mushroom, meat, garlic, mint, cream or even soy. I suggest you try making a delicious tomato sauce that is very easy to prepare even for any novice cook. We will prepare the sauce from the usual, familiar to everyone tomato paste with garlic and herbs. With this sauce you can pickle a wonderful meat kebab. Or cook any, and then serve this tomato sauce separately to them, it will also be very tasty. In time, the sauce cooks just instantly, so start cooking when the meat is already almost fried and ready.

- 3 tables. l. tomato paste,
- 50-60 grams of water,
- 1 onion,
- 1 teaspoon l. lemon juice,
- 0.5 tsp. l. salt,
- ¼ tsp. l. granulated sugar,
- 15 grams of olive oil,
- 2 cloves of garlic,
- any fresh herbs(I have dill, green onion and some parsley).

Recipe with photo step by step:

I finely crumble the sharp white, onion peeled from the husk, sprinkle it with salt, sugar, squeeze a little lemon juice on it, pour water (30 grams - half of the norm) at room, normal temperature and leave to marinate for 5-6 minutes.

I add a little olive oil to the pickled onions.

I dilute the tomato paste (it should be real, thick) with the remaining water, stir with a spoon until the lumps disappear.

Pour the pasta to the pickled onion, stir.

I squeeze a couple of cloves of garlic for piquancy to the sauce.

Shred the greens finely and put in the sauce. Greens always bring fresh to the dish, delicate fragrance so always use it. I used finely chopped green onion feathers, fresh parsley leaves, and chopped, fragrant dill sprigs.

I cool the sauce a little, about 5 minutes, then I serve it to the table. The sauce is ready. Bon Appetite!
Try also delicious

Many dishes and even some side dishes need to be supplemented. Such an additive is usually a sauce. Any product with it becomes more fragrant, which accordingly causes appetite and improves digestion. Tomato paste sauce is by far the most popular. It's easy to explain. Firstly, the main ingredient for its preparation is available to everyone (pasta is sold in any grocery store). Secondly, by changing the set of products, you can prepare a mixture that is ideal for different dishes. Consider a few simple, but quite interesting options.

Tomato paste sauce for pizza

It's no secret that pizza is a dish that cannot be cooked without sauce. Moreover, in each country, to obtain these aromatic mixtures, different recipes. Sauces are cheese, mayonnaise, peanut, creamy, garlic, sour cream and others. But the most popular is the tomato sauce. It is usually made from fresh tomatoes, but sometimes they use ready-made paste. This greatly facilitates the work and speeds up the cooking process itself.

To make the simplest tomato paste sauce for pizza yourself at home, you will need:

75 g of olive oil;
110 g of tomato paste;
300 ml of water;
a couple of cloves of garlic;
salt;
pepper;
0.5 teaspoon chopped fresh leaves of rosemary, basil and oregano.

This composition is prepared in just 10 minutes. Its secret lies in the fact that the original components are not subject to any heat treatment.

It is only necessary:

Mix liquid ingredients (water, oil and paste) in one bowl.
Add finely chopped garlic and other ingredients according to the recipe.
After the final mixing, the finished mass is set aside for several hours. Time is needed so that it can brew, and the products exchange aromas.

Given this technology, it is better to prepare this sauce in advance for the future. At the right time, it remains only to get it out of the refrigerator and generously coat the pizza base with the fragrant mixture.

Cooking for pasta

If we are talking O pasta, That it is better if the tomato paste sauce is thicker. At the same time, it should remain tasty and spicy.

As a basis, you can take the option for which the following products are used:

45 g of tomato paste;
180 ml of ordinary water;
1 onion;
sugar;
a pinch of salt;
20 g butter;
1-2 g black ground pepper;
5 g of vegetable oil;
½ teaspoon Italian herbs

You need to prepare such a sauce in stages:

Chop the peeled onion into cubes.
Heat both types of oil in a small saucepan.
Add onions to them and lightly sauté them, heating the pan over medium heat.
After 3 minutes, add tomato paste and mix. After boiling, the mass should cook for about 5 minutes. In this case, the flame must be reduced.
Enter all remaining components.
Mix well, continue cooking no more than two minutes in the same mode.

After that, the still warm mass can be poured into a gravy boat and served as fragrant addition for any pasta.

With sour cream

Classic tomato sauce has a rather tart and slightly sour taste. A lot of people don't like this mix. This is easy to fix. For example, you can make quite a good sauce from sour cream and tomato paste.

And this requires only four components:

200 g of fat sour cream;
1 clove of garlic;
45-50 g of tomato paste;
ground pepper.

How to make homemade sauce:

Finely chop the peeled garlic clove with a knife. If desired, it can even be passed through the press. Transfer the chopped garlic to a bowl.
Pour sour cream in there too. Mix all this.
Add pepper paste.
Mix thoroughly again.

The whole process takes no more than seven minutes. The result is aromatic composition, which is good to use for making hot dogs, hamburgers, various sandwiches and shawarma.

Sour cream makes the sauce softer, and a small amount of garlic and pepper gives it a special piquancy.

Tomato paste sauce for barbecue

Barbecue is another dish that cannot be imagined without a fragrant sauce. There may be many options here. Considering the fact that pork, beef or lamb are more often used to prepare the main course, barbecue gravy can be made from ordinary tomato paste.

The components you need are the simplest:

100 g of finished tomato paste;
50 ml drinking water;
½ onion;
salt;
20 g basil;
a couple of cloves of garlic;
suneli hops and ground pepper.

Making this sauce is very easy.

For this you need:

Pour the paste into a saucepan and dilute it with water.
Place the container on the stove and bring its contents to a boil over low heat.
Add finely chopped onion, salt, selected spices and mix.
Introduce chopped basil, as well as garlic, after passing it through a press.
Boil this mixture for a couple of minutes and remove the saucepan from the stove.

The sauce is served to the table after only complete cooling. During this time, he manages to brew well.

Recipe with garlic

For lovers of spicy and those who like really "burning" mixtures, you can offer a good sauce of tomato paste with garlic. It is often used by Caucasian cooks as a spectacular addition to many meat dishes.

To make this sauce, you will need:

60 g of tomato paste;
300 ml of meat broth;
5 cloves of garlic;
1 medium tomato;
a little pepper;
fresh herbs (parsley).

How to cook this hot sauce:

Remove the skin from the tomato. To do this, first you need to make a cross-shaped incision at its tip, and then dip the fruit itself into boiling water. Cut the remaining pulp into cubes.
Transfer the chopped tomatoes to the pan and simmer until the pieces are soft.
Crush four cloves of garlic in a mortar. One tooth will be needed later.
Fry the garlic in vegetable oil in another pan until a characteristic aroma appears.
Add tomato paste to it and simmer for no more than two minutes.
Combine both masses and let them boil for another 2-3 minutes.
Pour the contents of the pan into a bowl. Add chopped herbs and other ingredients. The remaining clove of garlic can be ground with a blender. Beat the mixture well with a whisk.

After that spicy sauce with a pronounced aroma of garlic can be considered completely ready.

How to make with flour

If you need to quickly prepare a soft and fairly thick tomato sauce, then it is better to include in the list original components flour. It turns out a fragrant mixture that is equally well suited to fish, meat or pasta.

For work you will need:

90 g thick tomato paste;
70 g of any vegetable oil;
60 g wheat flour;
25 g sugar;
300 ml of plain water;
some salt and pepper;
1 teaspoon smoked paprika.

How to make tomato paste sauce with flour:

First, heat the oil in a saucepan well.
Add paste to it and mix.
Add flour along with sugar, salt and spices. To stir thoroughly.
Pour water into the saucepan and mix everything again. As soon as the mass boils, it must be removed from the heat.

It turns out excellent, moderately thick and very fragrant sauce with a pleasant tomato flavor.

Sauce with cilantro and tomato paste

Among the many options for tomato sauces, there is one recipe that goes great with any meat. In fact, it combines two main flavors: fresh cilantro and tomatoes. The remaining components are used as an addition and only emphasize the taste of the finished mixture.

For this sauce you need:

30-40 g fresh cilantro;
0.5 cup boiled water and the same amount of tomato paste;
salt;
two cloves of garlic.

Sauce preparation method:

Transfer the pasta to a deep bowl.
Add chopped garlic (you can rub it on a grater).
Pour products warm water and mix.
Finely chop the cilantro. Add it to the rest of the products and salt a little.

It will turn out a very fragrant and unusually tasty tomato paste sauce. For fried meat best supplement difficult to find. The preparation of such a mixture takes no more than a quarter of an hour. Therefore, it is not worth doing it for the future.

Long shelf life tomato sauce

But sometimes there are situations when there is absolutely no time to prepare the sauce or, for example, there are no tomatoes in the store. Therefore, it is better if your favorite aromatic addition is always at hand. To do this, you can put several jars of tomato paste sauce in the refrigerator.

One old recipe is useful here, for which you need to take:

90-100 g of tomato paste;
4 medium onions;
65-70 g of vegetable oil;
5 g of table salt;
75-80 g of sugar;
2-3 g black pepper;
5 g ground paprika;
350 ml of water.

How to make such a "miracle blank":

Cut the peeled onion into small cubes.
Heat oil in a frying pan.
Pour the onion to it and sauté it, avoiding browning.
Add tomato paste with sugar. Products must be taken in a ratio of 1: 1.
Pour all this with water and mix.
Enter the remaining components. Mix everything thoroughly and taste. The density of the mixture can be adjusted with water.
Simmer the mass under the lid for about 10 minutes. This time will be enough for the composition to thicken well. It should envelop the spoon, and not drain from it.

The finished mixture can be poured into jars and put them in the refrigerator for storage.

Without fragrant spicy tomato sauce! Meatballs, for example, without a suitable tomato sauce will be dry. Yes, and an ordinary piece of meat or fish, flavored with tomato sauce, cooked by hand, will seem much tastier.

Making tomato sauce is not difficult, but some rules still need to be followed. The base of tomato sauce is tomatoes. They should be ripe, fleshy, preferably ground. The peel from the tomatoes can be removed in advance by scalding the fruits with boiling water and cooling in ice water, or you can cook tomato sauce from unpeeled fruits, but in this case, the finished sauce must be rubbed through a sieve. If there are no suitable tomatoes at hand, use tomato paste, just choose a concentrate top quality, without impurities of starch and soy. Tomato sauce unthinkable without spices. They can be very different: black and red ground pepper, burning or allspice, coriander, cumin, cinnamon, cloves, ginger (fresh or dried), sweet or hot peppers, greens - to your taste! For density, flour sautéing is used, which can be diluted both with water and with a broth that suits your taste (meat, fish or vegetable). Tomato sauce flour should be fried until golden brown.

We bring to your attention several recipes for tomato sauce, both simple, quick, and exquisite, “with a twist”. Choose!

Ingredients:
1 tbsp flour,
1 tbsp butter or margarine,
350 ml broth (meat or fish),
1 carrot
1 onion
1 parsley root
1 stack tomato paste,
1 Bay leaf,
salt, sugar, spices, black, white or red ground pepper - to taste.

Cooking:
Chop the roots and onion, fry in vegetable oil until soft, add flour and fry everything together until golden color. Add tomato paste, stir and dilute with broth. Boil for 5 minutes, then rub through a sieve, add salt, sugar (a little), spices and butter. Stir and serve.

Ingredients:
200 g tomato paste,
4-5 tbsp Sahara,
1 tbsp dried garlic,

1 bay leaf,
1 stack water,
salt, dried herbs - to taste.

Cooking:
Bring water to a boil, add sugar, garlic, bay leaf, herbs and pepper and boil for 5 minutes at a low boil. Remove the bay leaf, add the tomato paste, stir and cook covered for 5-7 minutes on the slowest heat. Remove from fire and cool.

Ingredients:
200 g tomato paste,
1-2 tbsp fat sour cream,
a pinch of salt,
lemon juice, pepper - to taste.

Cooking:
Mix the tomato paste with 1 tablespoon of water, salt and simmer for 1-2 minutes over low heat. Add sour cream, pepper and lemon juice and beat with a blender.

Ingredients:
600 g ripe tomatoes,
½ tsp salt,
2-3 garlic cloves,
30 ml olive oil
2 tsp Sahara,
½ tsp dried oregano,
2-3 sprigs of cilantro
1 sprig of basil

Cooking:
Peel the tomatoes and chop with a blender and rub through a sieve. Boil the tomato mass over low heat, stirring often, for 15-20 minutes. Add salt, sugar and olive oil. Stir, boil for another 5 minutes and add chopped herbs and garlic, passed through a press. Cook a little more and remove from heat.

Ingredients:
1.2 kg of tomatoes,
400 g tomatoes per own juice,
2-5 garlic cloves,
4-6 tbsp olive oil,
1 bunch of basil leaves,
salt, black ground pepper - to taste.

Cooking:
Cut fresh tomatoes crosswise, scald with boiling water and immediately cool in ice water. Remove skin. On low heat, fry the garlic slices for 1-2 minutes, add the peeled tomatoes, bring to a boil, put canned tomatoes together with the liquid and simmer over low heat for 1.5 hours. Then mash the tomatoes with a fork, salt, pepper, add a little sugar if necessary. Add chopped basil leaves and cook for another 30 minutes over low heat. Transfer to clean jar and store in the refrigerator.

Ingredients:
1 stack milk,
1 stack cream,
1 stack tomato paste,
2 tsp flour,
2 tbsp butter,
salt, spices, pepper - to taste.

Cooking:
Boil half of the milk. Mix the remaining milk with flour so that there are no lumps, and pour in a thin stream, stirring, into boiling milk. When the mixture boils and thickens, add cream, tomato paste, oil and salt. Heat, stirring, but do not boil.

Ingredients:
4 tomatoes,
1 onion
1 tbsp flour,
1 tbsp dried greens,
250 ml of water
150-200 g sour cream,
salt, pepper, spices - to taste.

Cooking:
Finely chop the onion, fry in vegetable oil, add chopped tomatoes and simmer for 10 minutes. Pour flour, dried herbs, spices, pour in water and sour cream, mix and simmer for 10 minutes.

Ingredients:
250 ml beef broth
25 g butter,
½ carrot,
½ parsley root
1 tbsp flour,
½ onion
250 g tomato paste,
1 tsp Sahara,
1-2 bay leaves,
salt, black peppercorns, a pinch citric acid.

Cooking:
Spasser the flour in butter until golden brown and dilute it with strained broth so that there are no lumps. Separately, boil the tomato paste with chopped onions, carrots and parsley root. Mix flour sauté with tomato paste, add sugar, citric acid, bay leaf, salt and black peppercorns and boil for 30 minutes, stirring occasionally. ready sauce strain, heat again and season with oil.

Ingredients:
1 kg ripe tomatoes,
1 kg of apples
4 bulbs
4 hot red peppers
250 g sugar
300 ml 9% vinegar,
25 g ginger root,
25 g salt
24 black peppercorns
16 cloves.

Cooking:
Remove the skin from the tomatoes and cut into pieces. Peel the apples, remove the core and chop too. Cut the onion into small cubes. Put everything in a saucepan, add a little water and boil under a lid over low heat for 30 minutes. Add salt, sugar, spices, hot pepper and boil for another 30 minutes. Pass through a sieve and boil until thick.

Ingredients:
1 kg of tomatoes,
400 g sour apples,
300 g sweet pepper,
100 g sugar
1-2 tbsp salt,
50 ml vegetable oil,
40 ml 70% vinegar (for preservation),
1-4 garlic cloves,
red hot ground pepper - to taste.

Cooking:
Remove the skin from the tomatoes, peel the apples and core, peel the peppers from the seeds. Pass all the vegetables through a meat grinder or chop with a blender. Transfer to a bowl, add vegetable oil, stir and bring to a boil. Reduce heat to low and simmer the sauce for an hour. Then add sugar, salt, pepper, chopped garlic to the sauce and cook for another 15 minutes. If it is supposed long storage sauce, pour in the vinegar, boil for 5 minutes and pour into sterilized jars. If the sauce will be consumed immediately after preparation, you can add lemon juice or citric acid to taste.

Ingredients:
1 kg of tomatoes,
500 g apples
1 tbsp salt,
⅓ stack. Sahara,
1 tsp red ground pepper,
1 tsp ground black pepper,
½ tsp ground cinnamon,
a pinch of nutmeg.

Cooking:
Pass the peeled apples and tomatoes through a meat grinder, put the resulting mass into enamel pan, add salt and sugar and bring to a boil. Then reduce heat and simmer, stirring occasionally, for 2 hours. 10 minutes before the end of cooking, add all the spices, boil the tomato mass and rub through a sieve.

Ingredients:
500 g tomatoes,
250 g plums,
1 onion
1-2 garlic cloves,
1-2 tsp salt,
½ stack Sahara,
red and black ground pepper, spices - to taste.

Cooking:
Chop the tomatoes with a blender or pass through a meat grinder. Onion cut into small cubes. Bring tomato-onion mixture to a boil, reduce heat to medium and simmer, stirring, until thickened. Rub the tomato paste through a sieve. While the tomatoes are cooking, peel and pit the plums, puree in a blender, and bring to a boil over medium heat. Combine the tomato and plum mass, add salt, sugar, chopped garlic and spices and boil to the desired density.

Ingredients:
400 g tomatoes in their own juice,
400 g cranberries
1 onion
200 g sugar
100 ml 6% vinegar,
100 ml of water
75 g raisins,
salt, ground black pepper, cloves, allspice, ginger - to taste.

Cooking:
Put cranberries in a saucepan, raisins, chopped onion, pour in water and simmer for 15 minutes. Add tomatoes and vinegar and boil for 5-7 minutes. Then add sugar, salt and spices and cook, stirring, for another 10 minutes.

Ingredients:
1 kg of tomatoes,
3-4 bulbs
1 bunch of parsley
⅓ stack. 6% vinegar,
1-2 tsp salt,
¼ stack. Sahara,
2-4 garlic cloves,
½ tsp ground black pepper,
½ tsp red ground pepper,
spices - to taste.

Cooking:
Chop the tomatoes with a blender, add finely chopped onion, chopped parsley and put on fire. Bring to a boil, add salt, sugar, pepper, minced garlic and vinegar and cook, stirring, until thickened, about 2 hours.

Ingredients:
2 cans of tomatoes in their own juice (800 g),
450 g bacon
2 tbsp flour,
2 tsp salt,
100 g cream cheese,
½ stack fat cream,
1 tbsp ground black pepper.

Cooking:
Fry the bacon in a deep frying pan over medium heat for 10 minutes until golden brown, then remove and place on a plate. paper towels to remove excess fat. Pour the flour into the bacon fat and fry it, stirring constantly, for 2-3 minutes. Then add the tomatoes, crush them into small pieces with a spatula and simmer, season with salt and pepper, for about 10 minutes. Add soft cream cheese and cream, reduce heat and simmer for another 10 minutes, stirring, until thickened.

Sweet tomato sauce with ginger

Ingredients:
800-900 g of tomatoes,
50 g fresh ginger
300 g sugar
50 ml lemon juice
salt - to taste.

Cooking:
Remove the skin from the tomatoes, after scalding them with boiling water, and cut into cubes. Peel and grate the ginger root fine grater. Combine tomatoes, ginger and salt, cover cling film and put in the refrigerator overnight. Drain the juice formed overnight into a separate bowl, add sugar and put on fire. After boiling, boil for 7-8 minutes until the sugar is completely dissolved, and tomato juice will not become like syrup. Add tomatoes and lemon juice, stir and cook for another 10 minutes, stirring occasionally. This sauce is especially good with lamb or pork.

Ingredients:
6 tomatoes,
3 tbsp butter,
1 tbsp honey,
1 chili pepper
1 stack water,
1 tsp salt,
2-3 cm ginger root,
½ bunch of greens
spices ( ground coriander, ground cumin) - to taste.

Cooking:
Place greens, chopped ginger, hot peppers and 30 ml of water in a blender bowl and blend until smooth. Add 1 tsp. salt, honey and spices to taste. Cut the tomatoes crosswise, scald with boiling water and immediately cool in ice water. Remove the skin, cut into pieces, put in a saucepan, pour in water and boil under the lid for 15 minutes. Rub the tomato paste through a sieve. Butter melt, pour in the tomato mass and the mixture from the blender. Cook, without closing the lid, over moderate heat for 25-30 minutes, stirring occasionally.

Indian tomato sauce with ginger and cheese

Ingredients:
100 g melted butter,
300 g tomato paste,
400 g of Adyghe cheese,
200 g 20% sour cream,
5-7 cm ginger root,
1 tsp coriander seeds,
½ hot chili pepper
1.5-2 tbsp Sahara,
½ tbsp salt.

Cooking:
Remove seeds from hot peppers and chop small pieces. Grind coriander seeds in a mortar. Melt half the norm of butter in a saucepan and fry the coriander and hot pepper on it on the slowest fire for 1-2 minutes. Grate the ginger on a fine grater, add to the spices and fry for another 5 minutes. Then put the remaining oil, tomato paste and pour in 1 cup of water. Add salt and sugar, stir and continue to simmer for 5 minutes. Grate cheese on coarse grater and add to the sauce along with sour cream. Boil for 10 minutes and remove from heat.

You can find even more sauce recipes in our recipes. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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 suitable 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.

Remove the skin from the onion and finely chop, send to a thick-bottomed frying pan, add oil. Fry the product until golden.
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.
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 your refill in glass container in the refrigerator compartment.

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

Rinse the tomatoes thoroughly, then make a cross cut in the center of the fruit. Pour over boiling water, then separate the peel from the tomatoes, finely chop. Send the product to a thick-bottomed pan, put it on the stove, simmer over low heat.
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.
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

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.
Add to roast chopped meat. 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 it evaporates most of liquids.
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.
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

Pour the flour into a dry frying pan, fry the loose composition until a golden hue is formed.
Gradually pour in the milk and stir, then add the cream and tomato paste. Bring the ingredients to homogeneity.
Wait until the base for the sauce boils, simmer for about 8 more minutes. Add seasonings, stir.
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

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.
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.

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.
Peel and finely chop the garlic, then send to a frying pan with oil. Bring the product to a golden brown, add tomatoes.
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.

Peel the garlic and onion, finely chop, place in a pan with corn oil. Fry food until golden brown.
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.
After the time has elapsed, turn off the stove, chop the greens, cover tight lid. Wait 7-12 minutes for the sauce to get its proper taste. Boil water in a small saucepan, send spaghetti into it.
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.
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

Combine tomato paste, finely chopped garlic and cilantro in a common container. Pour some into the paste hot water and bring the composition to homogeneity.
Mix thoroughly and taste the composition. Add salt, sugar and pepper if necessary. After gaining 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.

Wash your food well. Remove the peel from apples and tomatoes, then chop finely, chop the onion. Send the ingredients to a thick-bottomed enameled container. Fill the composition with water and cover with a lid.
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.
Next, pass the composition through gauze. If necessary, put the mixture on fire to achieve greater density. Next, distribute the sauce over 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

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.
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

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.
Send to the fire, cook for 20 minutes. After that add everything necessary ingredients and mix 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.
white dry wine- 85 ml.
granulated sugar - 110 gr.
anise - 9 gr.
purified water - 65 ml.
dried chili pepper - 3 pcs.
carnation - 4 buds

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.
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.
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.
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 sharp taste, you can experiment with spicy spices. Delight the household with a new gas station, every time you can serve various variations pastes. Tomato sauce is suitable for almost all second courses.

Video: how to cook tomato paste

(or homemade ketchup) is made very quickly and simply from natural tomato paste. I have been making this sauce for a long time and, accordingly, I have not bought ketchups in the store for a long time.

There are several reasons for this. The most important is composition. shop ketchups contains such a quantity of artificial substances (acidity regulators, preservatives, dyes, etc.) that do not allow, in principle, to attribute this product to food (see), and also cause addiction to this product, followed by food addiction. coupled with enough big amount sugar and starch contained in any ketchup, all this is harmful not only to the figure, but also to health.

There is another very serious reason: most sauces and ketchups sold, especially imported ones, contain GMO products (see), and this is a direct threat to health.

Here are some of them: Calve (mayonnaise, ketchup); Knorr sauces; condiments, mayonnaises, Hellman's sauces; seasonings, mayonnaise, Heinz sauces; ketchups, sauces. Heinz Foods (Heinz Foods), CJSC ''Baltimore-Neva'' (St. Petersburg) - ketchups. This is official data from the Greenpeace website.

In supermarkets, this is the situation now: absolutely all products are labeled ''GMO-free''. However, we read the composition on the label: modified soy, modified starch and so on. What to believe? And how to be?

Ketchup is a sauce popular all over the world, a universal seasoning for hot and cold dishes, meat, fish, salads. And you don’t want to lose such a wonderful sauce at all.

How to make tomato paste sauce

That's why we make ourselves very quickly and simply delicious sauce (ketchup) from tomato paste.

It remains to choose natural tomato paste.

I would like to mention one important feature tomato paste - it contains the "magic" vitamin lycopene, which, unlike all other vitamins contained in the tomato, is not destroyed during heat treatment, but becomes larger. Lycopene is a natural antioxidant that helps fight cancer and cardiovascular diseases.

The composition of tomato paste includes only tomatoes, rarely salt. That is, these are tomatoes boiled to a paste state, and nothing more.

For myself, I chose tomato paste "Pomidorka" (made in Russia). It contains no artificial nutritional supplements- It's a completely natural product!

I have been using this paste for a long time and am very pleased: it contains only tomatoes and not a gram of other substances, the paste can be bought in various convenient packaging ( cans 70, 140, 250, 380 and 770 g or glass 250, 480 and 720 ml). I often buy small packages in order to have time to use it, because the paste soon begins to mold after opening, which once again proves its naturalness.

Now about how to make tomato paste sauce, or ketchup. Tomato paste, spices and water - this is the composition of the perfect ketchup.

Ingredients:

4 tbsp tomato paste
1 glass of hot water
1 tsp salt
5 tsp sugar (can be less)
½ tsp ground black pepper
¼ tsp ground cloves
¼ tsp cinnamon

Cooking:

1. Put all the ingredients except water in a jar or a large mug prepared in advance for ketchup.

2.Pour boiling water into a glass. Gradually add boiling water from the glass to the seasoned pasta and mix well.

3. We look to form the consistency you need - not liquid and not thick. Usually it takes exactly 1 cup of boiling water or a little less.

Everything, the sauce is ready! Despite the simplicity of preparation, ketchup turns out to be tasty and is in no way inferior to purchased analogues, even surpasses them in its own way. natural composition. This is a healthy natural product.

This sauce can be made all year round, well, at the time of fresh tomatoes, especially if there are surpluses of them, you can cook - too simple recipe from healthy natural ingredients.

Other Sauce Recipes:

Bon appetit and stay healthy!