How to make tomato sauce from tomatoes. Homemade tomato sauce - solid tomatoes and no chemicals

His Majesty Tomato sauce is the basis of almost any cuisine. And our traditional cuisine is also not complete without it, which is why I decided to describe in detail how to make tomato sauce. Moreover, you can make the sauce from fresh tomatoes, or from canned ones, which is very convenient.

Ingredients:

• 1 kg. fresh or canned tomatoes
• 1 large onion
• 2 garlic cloves
• vegetable oil
• pepper

fresh tomato sauce recipe

• Of course, the most delicious tomato sauce comes from fresh tomatoes. It is prepared like this:
• Ripe fleshy tomatoes are dipped in boiling water for one minute, then removed and placed in cold water. After such a heat treatment, the peel is easily removed from the tomato.
• Cut the peeled tomatoes into pieces and remove the seeds.
• In a small amount of vegetable oil over low heat, fry finely chopped onion and garlic. When the onion becomes soft and translucent, add chopped tomatoes. Salt and pepper.
• Cook sauce over low heat until excess moisture evaporates. Cooking time is highly dependent on the variety of tomato and can take up to an hour.
• We try the sauce for salt and spices. If the tomato sauce turned out sour, then add a little sugar. Then, using a blender, grind the sauce until it becomes homogeneous.
• Once again bring the sauce to a boil and turn off. Roll into sterile jars.

P.S. This traditional tomato sauce recipe takes a lot of time, but modern technology makes it much faster. For example, ripe tomatoes are first cut into large pieces, and then ground in a blender. To remove the seeds and peel, pass through a colander, and then fry with onions and spices.

canned tomato sauce recipe

• Faster and less time consuming is the preparation of tomato sauce from ordinary canned tomatoes or tomatoes in their own juice.
• Grind tomatoes together with tomato juice using a blender.
• We filter the tomato mass through a colander to remove the seeds and peel. Set aside for a while.
• Saute finely chopped onion and garlic in olive oil in a pan. As soon as the onion becomes transparent, pour in the tomato mass. Taste for salt and pepper.
• Cook the sauce over low heat until it thickens. This usually takes 10-15 minutes.
• A well-made tomato sauce should not be too thin or too thick. Be sure to pay attention to the amount of oil in the sauce. If oil floats on the surface of the sauce, then it should be collected with a spoon.
• Usually, a sauce made from canned tomatoes will keep for about a week in the refrigerator and used as needed. He's walking great

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

Cooking features

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

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

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

Classic tomato sauce recipe

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

Cooking method:

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

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

Classic recipe for tomato sauce for the winter

Composition (per 1 liter):

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

Cooking method:

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

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

spicy tomato sauce

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

Cooking method:

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

The tomato sauce made according to this recipe goes well with meat. In particular, it can be served with barbecue.

Tomato sauce for pizza

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

Cooking method:

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

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

Quick tomato sauce

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

Cooking method:

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

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

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

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

There are a large number of dishes in which tomato sauce is an indispensable part. The main difficulty is that some recipes require a special dressing. In such cases, you should know how to make tomato sauce so that it is perfect for pizza, pasta or other dishes.

How to cook

This ingredient can be found ready-made in stores, but many housewives prefer to make it on their own. Cooking tomato sauce at home allows you to control the taste, naturalness of the dish, specific nuances. Some recipes require care when creating the gravy. To obtain the desired result, you should take into account the features of the preparatory stage, the rules of preparation and storage. Start by choosing the right ingredients.

Food preparation

To make delicious homemade tomato sauce, choose the right tomatoes. You want ripe, deep red, juicy fruits. Tomatoes from a greenhouse that were not grown in the sun will not work, discard green, brown or veined fruits. Some recipes include vegetable pulp. To obtain the desired consistency, the fruits are peeled, seeds and rubbed through a sieve. This is easier to do if you pre-scald the tomatoes with boiling water.

Preservation Recipes

There are many ways to make tomato paste sauce and store it for the winter. It can then be used to cook borscht, chicken, or other meats. You can immediately close several jars that will be stored without problems for the entire season. During the cooking process, you yourself can control the taste, which is very important if you later want to make some special dish. Below are the most popular and delicious recipes with photos.

With plums

This gravy option is suitable not only for adding to different dishes to give a spicy taste, but also just for spreading on bread. For a variety of recipes, you can use either cilantro or basil. Choose one thing, when you add both options, one of them will surely kill the other. The preparation of tomato sauce at home is described in detail below.

Ingredients:

• garlic - 100 grams;
• fleshy red tomatoes - 2 kg;
• granulated sugar - 150 g;
• onions - 3 pcs.;
• hot pepper - 2 pods;
• salt - 2 tbsp. l.;
• large plums - 1.3 kg.

Cooking:

1. Rinse the tomatoes, cut into slices, peel the plums too, remove the seeds.
2. Garlic, peel the bulbs. Divide the onion into small slices, pass the garlic through the press. Set these ingredients aside for now.
3. Remove the seeds from the chili pepper, you need to chop it very finely.
4. Pass plums, tomatoes through a meat grinder. You can use a blender.
5. Sugar, salt should be added to the mass of vegetables, and garlic is not needed yet.
6. Cook the sauce over low heat, after it boils, you need to keep it on fire for another hour and a half. Don't forget to stir constantly.
7. Add garlic 10 minutes before the end of cooking.
8. Cool the finished dish and you can start canning in jars (sterilize them first).

Discuss

Tomato sauce - a recipe for the winter with a photo. How to make tomato dressing at home

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 on hand, use tomato paste, only choose the highest quality concentrate, without impurities of starch and soy. Tomato sauce is unthinkable without spices. They can be very different: black and red ground pepper, hot or allspice, coriander, cumin, cinnamon, cloves, ginger (fresh or dried), sweet or hot pepper, herbs - to your taste! For density, flour sauteing 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 brown. 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 in their 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 a low heat, fry the garlic slices for 1-2 minutes, add the peeled tomatoes, bring to a boil, put the canned tomatoes along 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 a 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 of 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. Strain the finished sauce, heat it 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 saucepan, 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 the sauce is supposed to be stored for a long time, 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 an 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 skillet over medium heat for 10 minutes until golden brown, then remove and place on 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 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 the ginger root and grate it on a fine grater. Combine tomatoes, ginger and salt, cover with cling film and refrigerate 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 the tomato juice becomes 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. Melt the butter, 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:
Peel the hot peppers from the seeds and cut into 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 the cheese on a 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

A good tomato sauce is made naturally from fresh tomatoes. However, this is rather a wish, but not a dogma. If you are preparing this sauce out of season, then you can use tomato puree or tomato paste.

So, if we have fresh tomatoes, then we peel them off (how easy it is to do, it is written in). We grind the tomato pulp in a blender (the blender can be replaced with a food processor or meat grinder, or you can simply rub the tomatoes through a sieve).

The resulting tomato puree is set to cook over very low heat. Such a puree must be constantly stirred, because it very quickly begins to stick to the bottom. In principle, it's okay, but the purity of taste will be lost. Boil tomato puree for about 15-20 minutes so that it acquires a uniform consistency and becomes quite thick.

In the process of cooking, add salt to taste, a little sugar and olive oil to the pan. In principle, vegetable oil can be anything, just using olive oil is considered a classic approach in making sauces.

Separately, I would like to say that tomato sauce is best cooked in a deep saucepan, because it can splash during cooking.

While the puree is cooking, prepare the herbs and spices. In the list of ingredients, I wrote a basic set and a very approximate amount of greens used. In reality, you adjust the recipe to your taste, choosing only your favorite herbs. I took dill and parsley, which are familiar to the Slavs, and added purple basil, because, in my opinion, the combination of tomatoes and basil is the most correct.

So, the greens need to be chopped, finely chopped and garlic cloves. You can add any spices you like, for example, I always add a little dried oregano.

Greens, spices and spices are sent to the pan in a gently boiling sauce. Boil a little more - and the sauce is ready.

The finished sauce can be poured into small glass jars and stored in the refrigerator. This sauce is great to lubricate the pizza crust, as well as pour over hot pasta or add to stew.

I am sure that you will figure out how to use natural, fragrant, healthy and fresh tomato sauce.