Gravy from fresh tomatoes. tomato sauce

Tomatoes are almost an indispensable vegetable on our table. They are one of the components that make up a wide variety of dishes: soups, dressings, sauces and so on. It should be noted that tomato sauce sets off the taste of many delicacies. It goes great with pork ribs, spaghetti and barbecue. Today, a very large number of recipes for its preparation are known. Some are based on fresh vegetables, while others are canned or baked. Today we will talk about how to cook such an irreplaceable dish.

Tomato sauce for the winter

Tomato sauce for the winter is prepared with the addition of horseradish, so it is a little strong and spicy, but it is well received.

Ingredients: four and a half kilograms of tomatoes, six hundred grams of horseradish, six bell peppers, five large heads of garlic, five pods of bitter hot pepper, salt to taste.

Cooking

Tomato sauce for the winter is prepared as follows: all vegetables are washed. Tomatoes and peeled horseradish are cut into pieces. Everything is sent to a meat grinder and grind. Then the mass is well mixed, sprinkled with salt and sent to prepared jars, covered with lids and put in a cold place.

Sweet and sour tomato sauce

This sauce goes well with cabbage cutlets, potato casseroles and vegetable dishes.

Ingredients: nine large tomatoes, six sweet and sour large apples, two hundred grams of sour cream, three tablespoons of flour, two tablespoons of vegetable oil, salt to taste.

Cooking

To prepare the tomato and apple sauce, you must first cut the tomatoes into cubes and simmer them in oil for ten minutes in a pan until the vegetables are soft. Apples are peeled and cut into thin slices, they are combined with tomatoes, sour cream, flour, butter and salt. This mass is stewed over medium heat for ten minutes.

After a while, the tomato sauce is poured into a fireproof dish and placed in a preheated oven for browning. This takes approximately seven minutes. Then the finished dish is transferred to a gravy boat and served warm, for example, with pasta or spaghetti.

Tomatoes in tomato sauce

Tomatoes of the Cherry or Dessert variety with fleshy pulp are well suited for this dish.

Ingredients: fleshy tomatoes. For dressing (for one three-liter jar): five tablespoons of tomato paste or tomato juice, six cloves of garlic, currant leaves, cherries, dill seeds, peppercorns, cloves, three tablespoons of salt, one tablespoon of sugar, three tablespoons of vegetable oil.

Cooking

Tomatoes in tomato sauce, the recipe for which we are considering, are prepared simply and quickly. To do this, first prepare the sauce: pour one liter of water into the pan and put on fire, add bay leaf and spices to taste, bring to a boil and add tomato paste or juice (in this case, do not add water), salt and sugar. Mix everything well and boil for five minutes. One minute before the end of cooking add vegetable oil.

Next, tomatoes in tomato sauce are prepared in the same way as regular canned tomatoes. Only instead of water, prepared filling is used here. So, currant and cherry leaves, pepper, garlic, dill seeds are laid out at the bottom of each jar. Then the tomatoes are washed and put in jars, poured with ready-made hot sauce, rolled up, turned over and cooled.

Store tomatoes in tomato sauce, the recipe of which we already know, in a cold place.

Tomato Chutney Sauce

This is a popular seasoning in Indian cuisine, it is served with meat, poultry and fish, various snacks and cheeses. "Chutney" is a sweet and sour sauce that can be rolled up in jars and stored for quite a long time.

Ingredients: one and a half kilograms of tomatoes, one hundred grams of sugar, one sprig of thyme, a pinch of salt, pepper to taste.

Cooking

The tomato sauce is prepared as follows: the tomatoes are washed and the stalks are cut out, cut into slices and passed through a meat grinder. If you plan to use fresh hot pepper, it is also crushed. Dried peppers are simply added to the saucepan with tomatoes, thyme is put in the same place and the mass is boiled over low heat for about half an hour. Over time, sugar and salt are added, boiled for another ten minutes, so that part of the liquid evaporates and the sauce thickens. Ready "Chutney" is cooled and served with blue cheeses.

Mint Green Tomato Sauce

Ingredients: two kilograms of green tomatoes, two pods of hot green pepper, two lemons, one bunch of mint, one bunch of basil, salt and sugar to taste.

Cooking

First, the greens are washed and put in a blender, add the zest of two lemons, sliced ​​​​tomatoes and peppers and chop. The resulting mass is poured into a saucepan, lemon juice, four tablespoons of sugar are added, put on fire, mixed and boiled for fifteen minutes after boiling, stirring occasionally. Ready green tomato sauce is cooled and served with meat dishes.

Sweet pepper and tomato sauce

Ingredients: one kilogram of lettuce pepper, four cloves of garlic, one kilogram of ripe tomatoes, salt, sugar and spices to taste.

Cooking

This pepper and tomato sauce cooks very quickly. To do this, finely chop the vegetables with garlic. Peppers and garlic are fried in vegetable oil, tomatoes, salt and spices, sugar are added and stew until thickened over low heat. This sauce goes well with dumplings, dumplings, meat and vegetables.

Tomato Spaghetti Sauce

Ingredients: two tomatoes, one onion, one sweet pepper, three cloves of garlic, one bunch of dill and cilantro, two tablespoons of dried basil, half a spoonful of salt, one spoonful of sugar, thirty grams of olive oil.

Cooking

Tomatoes are cut into slices, the greens are finely chopped, the garlic is peeled. All these components are put in a blender and grind. Cut the pepper into thin strips, chop the onion. Heat the oil in a ladle and put the onion to it, fry for five minutes, stirring occasionally. Then add the mass from the blender, sweet pepper, basil, salt and sugar. Everything is mixed and boiled over low heat for ten minutes. While the sauce is cooking, you can boil the spaghetti. Ready they are laid out on a plate, sprinkled with grated cheese and poured with tomato sauce.

Plum and tomato sauce

Ingredients: one kilogram of tomatoes, one kilogram of plums, two hundred grams of onion, one spoonful of salt, one hundred grams of sugar, one spoonful of paprika, one spoonful of ground pepper, three bay leaves, two tablespoons of table vinegar, fifty grams of garlic and two tablespoons of Provence herbs.

Cooking

Tomatoes, pitted plums, onions are ground in a blender or passed through a meat grinder. This mass is put on fire and boiled for one hour, stirring occasionally. As time passes, the rest of the ingredients are added, except for vinegar, and boiled again for one hour. Twenty minutes before the end of cooking put vinegar, sugar and seasonings. Hot sauce is laid out in clean jars and rolled up. Store in a dark place.

Pizza Sauce Piloty

Ingredients: a half-liter can of tomatoes in their own juice, five cloves of garlic, salt and sugar to taste, one tablespoon of ground pepper, two tablespoons of oregano, half a pack of basil, olive oil.

Cooking

Pour the tomatoes into a bowl. Garlic halves are fried in oil until golden brown. Then the garlic is discarded, and the oil is added to the tomatoes along with salt and sugar, pepper and oregano, basil and mixed well. Tomato sauce for pizza is ready!

Sauce "Salsa" from tomatoes

This sauce is made from various vegetables, fresh hot red pepper and acid (lemon juice or rice vinegar). It is served with beans, eggs, meat and fish.

Ingredients: fresh tomatoes, onion, fresh chili, basil, one lemon, vegetable oil, sea salt, ground black pepper. All components are added to taste.

Cooking

The peculiarity of "Salsa" is that all the ingredients are finely chopped with a knife so that the pieces are felt in the dish. So, tomatoes and red onions are cut into cubes. Next, it is recommended to wear gloves to remove the seeds from the chili and finely chop. Its amount depends on the spiciness that is needed in the dish for each of the chefs. Finely chop the greens, squeeze the juice from the lemon. All components are mixed, ground pepper, salt are added and seasoned with oil. Everything is well stirred and put for some time (from one hour to a day) in a cold place. However, it is not recommended to insist for more than four hours if onions are present in the sauce. The finished dish is served chilled with cauliflower or fish.

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.

Description

tomato sauce- one of the most versatile and widespread in the world. This is because such a sauce of ripe tomatoes goes well with absolutely any dishes and complements them perfectly. After all, you must admit that ordinary fried meat sounds dry, but you just need to add “with tomato sauce” and the dish immediately takes on new shades, you want to try it. A step-by-step recipe for making a rich tomato sauce with the addition of flour and pepper is presented by us below with a photo and detailed instructions. You can easily find all the ingredients for such a simple sauce in any supermarket.

At home, tomato sauce is prepared in several stages and they will not take you much time. You can use ready-made tomato paste or prepare mashed ripe juicy tomatoes yourself. We will also add hot peppers and garlic to our homemade sauce, which will emphasize and make its taste more expressive. Have you ever tried fried potatoes with homemade tomato sauce? And meatballs in a juicy tomato sauce? The taste is simply unforgettable, so let's start preparing the sauce immediately and you will learn how real tomato sauce is created.

Ingredients

• 
  (500 g)
• 
  (4 tablespoons)
• 
  (1 PC.)
• 
  (3 cloves)
• 
  (1/2 piece)
• 
  (1 PC.)
• 
  (1 tablespoon)
• 
  (150 ml)
• 
  (1 tsp)
• 
  (taste)

Cooking steps

First of all, we will wash and clean the onion, after which we will cut it into very small cubes or as you like.



We heat the pan along with the indicated amount of vegetable oil, add chopped onions there, sauté and cook it until golden brown and soft.



Instead of tomato sauce, you can also use tomato paste. We send the selected ingredient to the pan to the onion, pour a teaspoon of sugar and salt to taste. Mix all the contents of the pan and simmer for 15 minutes.



Peel the garlic cloves and finely chop with a knife or in a blender. Pour the garlic into the sauce, send one bay leaf and chopped hot pepper there. If spicy is not to your taste, then replace hot peppers with regular bell peppers.



We dilute the flour in the indicated amount of water very quickly so that we do not form flour lumps.



Carefully pour the previously obtained mixture into the pan, mix and simmer for 5 minutes until cooked.



Pour the prepared gravy into a special gravy bowl and serve hot or cold to the table. Gravy from flour and tomato paste is ready.



Bon appetit!

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

Boiled pasta is the simplest, unremarkable dish. If the pasta is not seasoned with butter, as usual, but made with gravy, then you can understand the Italians who cook them almost every day. But there is one condition in the preparation of gravy for pasta - the tomatoes must be well ripened, sweet and juicy.

Sauce Ingredients:

• 4-5 medium-sized tomatoes;
• 40 grams of tomato paste;
• salt, red and black pepper to taste;
• 2 cloves of garlic;
• any greenery.

Gravy preparation:

Boil water in a saucepan and dip the tomatoes in it for a few seconds, then remove, cool quickly in cool water and remove the skin. Peeled tomatoes cut into small slices and put in a hot pan. Add salt and pepper to taste and lightly fry, stirring continuously with a wooden spatula. When the tomatoes start to juice, you can put tomato paste in them and mix thoroughly so that the paste dissolves in the liquid.

The resulting mass must be stewed at a minimum heat for 7 minutes, then add the garlic grated on a fine grater and chopped dill and parsley. We mix everything, and the gravy is ready.

The gravy is more fragrant if you add fresh bell pepper to it. It is placed in boiling water along with tomatoes, and the skin is also removed and cut into cubes. Peppers are placed in the pan along with chopped tomatoes, and then the gravy is prepared in the usual way.

Meat sauce with tomatoes

You can make gravy by slightly complicating the recipe. First, the onion is cut into half rings of medium size, lightly fried in sunflower oil, after which any tender meat (pork or chicken) cut into cubes is laid out in a pan and fried until golden brown. It's easier to make chicken fillet gravy, as it cooks very quickly - as soon as the chicken pieces turn white, they can be considered fried.

Tomatoes, peeled and chopped on a blender, are added to the meat, the gravy is seasoned with salt and pepper, and everything is stewed for half an hour. If the liquid becomes low and the onion begins to burn, you can add a little water. A couple of minutes before readiness, tomato paste is put in the gravy, and the fire is reduced.

There are two ways to serve pasta with gravy. Laid out on a wide dish, pasta is poured on top with hot gravy and sprinkled with herbs. Everyone will put as much pasta on their plate as they need, or you can put pasta on separate plates at once and pour over the gravy.

Autumn is the time to pick tomatoes, make blanks, salads, adjika and other goodies from them. Tomato sauce can serve as a dressing or seasoning for meat, such as barbecue. Tomato paste is also good to pour over pasta, rice or potatoes. In general, it is so tasty and fragrant that you can simply put it on a bun and eat it. Tomatoes are a beautiful bright red fruit with a sweet and sour taste. Throughout the summer, they are used everywhere: in borsch, in salad, in roast, in vegetable stew. But no less delicious to serve just chopped tomatoes to the table. For dressing, it is ideal to choose fruits on the market. They should not be soft, but at the same time, let the tomatoes be bright red and dense. Then they will have more pulp, and the part with grains and juice will be smaller. Of course, the gravy does not need to be prepared from greenhouse tomatoes. It is better to choose tomatoes grown in the open sun. If you notice, their taste is strikingly different from greenhouse ones.

Ingredients

• Tomatoes - 1 kg
• Onion - 2 pcs.
• Vegetable oil- 2 tablespoons
• Sugar - 2 tbsp
• Cinnamon - ½ tsp

Information

Tomato sauces have long and confidently taken a leading position on our tables. Often these sauces serve as an addition to pasta, pizza, meatballs and other meat dishes are stewed in them, they are used in salty pastries, for seasoning soups, in a word, they are a universal thing. How to make homemade tomato sauce, we will figure it out together in this article.

Fresh tomato sauce for spaghetti

Ingredients:

• garlic - 4 cloves;
• basil - 1 bunch;
• tomatoes - 1.2 kg;
• salt pepper.

Cooking

Pour 4-5 tablespoons of olive oil into a frying pan and fry chopped garlic on it until the latter begins to change color. Add fresh basil and tomatoes to the pan. Before making tomatoes, the fruits must be cut crosswise and scalded, the skin removed. Crush the tomatoes with a wooden spoon right in the pan. Salt and pepper our future sauce. As soon as the mass in the pan begins to actively boil, we filter it through a sieve into a separate bowl, rubbing the tomatoes with the same wooden spoon. We return the homogeneous sauce back to the pan and evaporate until thickened, 5-7 minutes.

Ready-made tomatoes can be consumed immediately, or you can freeze and reheat as needed.

Tomato pizza sauce

Ingredients:

• tomatoes in their own juice - 1 can (700-800 g);
• grated "Parmesan" - ½ st.;
• minced garlic - 1 ½ tbsp. spoons;
• honey - 1 tbsp. spoon;
• onions - 2 pcs.;
• dried oregano - 1 teaspoon;
• dried marjoram - 1 teaspoon;
• dried basil - 1 teaspoon;
• salt, pepper - to taste.

Cooking

Chop the onion and fry it in olive oil until golden brown, at the end of the frying, add the garlic and let it smell. As soon as the aroma of garlic spreads through the kitchen, it is time to add the tomatoes, they must first be peeled and mashed right in the pan with a wooden spoon. As soon as the sauce becomes more or less homogeneous, it is time to season it: add salt, pepper, herbs and some honey.

Saute garlic and tomato until thickened over medium heat. If you want to get a homogeneous product in the end, then wipe the tomatoes through a sieve, and then re-evaporate the excess moisture. Sprinkle the hot sauce with grated Parmesan, mix everything thoroughly and serve with pasta or on pizza.

Tomato sauce according to this recipe can be prepared for the winter, just pour the tomato sauce into pre-sterilized jars, cover, hold in the bath for 10-15 minutes and roll up.

Opening a cookbook, you will find a lot of recipes, a must-have addition to which is a tomato sauce with various ingredients. Shish kebab, spaghetti, pizza, flavored with tomato sauce, acquire a delicious taste and stimulate the appetite. In addition to palatability, tomatoes have invaluable benefits for our body.

The red handsome man helps us fight stress, improves blood composition, eliminates digestive problems, and improves mood. A few will help diversify the home menu and allow you to treat the household with original dishes.

Classic recipe for tomato sauce for meat and fish

The ingredients used for this sauce are a classic combination of products, when each of them organically complements the taste of the whole dish. For our sauce, take:

• tomatoes (preferably unripe) - 2 pieces;
• garlic - 4 medium cloves;
• parsley, green onions and dill - 1 bunch each;
• vegetable oil - 50 grams;
• salt and ground black pepper - to your taste.

Let's start cooking:

1. We take a deep bowl in which we will mix our ingredients. Peel the garlic cloves and finely chop. Put in a bowl.
2. Salt and pepper, pour a little vegetable oil.
3. Cut fresh tomatoes with a sharp knife into thin rings, then again cut into small cubes. We send the tomatoes to the bowl with the rest of the ingredients.
4. Finely chop the green onion and add to the tomatoes, mix.
5. Finely chop the parsley and dill and add to the bowl.
6. Knead everything again and let it infuse for 10 minutes.

Original seasoning from sun-dried tomatoes

Dried tomatoes came to us from Italian cuisine, where they are made with special love. We will prepare a homemade sun-dried tomato sauce. For him we need to take:

• sun-dried tomatoes and pulp from them - 3-4 pieces;
• garlic - 4 cloves;
• chili pepper - 1 piece;
• wine vinegar - 2-4 tbsp. spoons;
• adjika - 1 teaspoon;
• vegetable oil for dressing;
• parsley and dill - 1 or half a bunch each;
• salt and sugar - to taste.

Step by step preparation:

1. Cut fresh tomatoes into four, take out the pulp in a separate bowl. We spread the tomato slices on a shallow dish and load it into the microwave to warm up for 5-6 minutes at maximum temperature. Then lower the temperature and dry the vegetables for another 10 minutes. You can take more tomatoes and make them for the future.
2. We recline the pulp of tomatoes in a colander so that all the juice comes out. Salt, pepper, season with spices.
3. We mix the finished sun-dried tomatoes with the rest of the ingredients and put everything in a blender. Grind so that small pieces of the ingredients are preserved. Put the finished sauce in a gravy boat or a deep bowl.

Sharp, even sharper

We have prepared this tomato and garlic sauce especially for fans of hot spices. It combines products that provide not only spicy notes, but also give the dish an interesting flavor zest. We should take:

• tomatoes - 5 pieces;
• onion head;
• sweet bell pepper - 1 piece;
• hot pepper - 1 pod;
• garlic - 3 cloves;
• butter - 2 tbsp. spoons;
• sugar - 1 teaspoon;
• salt - to taste;
• starch - 1 teaspoon.

Let's move on to step by step:

1. Remove the skin from the tomatoes by pouring boiling water over them. Crush with a fork.
2. Bulgarian pepper should be baked in the oven.
3. We clean the hot pepper from grains.
4. Mince the garlic. We chop the onion.
5. Heat up a frying pan, add oil, fry the onion and garlic. Add crushed tomatoes, evaporate to half the original volume.
6. Finely chop the sweet pepper, take the hot one whole and add them to the tomatoes, simmer for another 2-3 minutes.
7. Remove the hot pepper from the sauce.
8. Dissolve starch in 2/3 cup of water. Pour into seasoning. Salt and sweeten. We continue to simmer for 2 minutes, cool. We beat in a blender.

Tomato sauce for spaghetti

There is a little secret in our recipe, because we will prepare the proposed vamp sauce not only from fresh vegetables. Actually, if you were looking for how to make canned tomato sauce, then it is in front of you. We will need:

• red canned tomatoes - 800 grams;
• fresh tomatoes - 4 pieces;
• onion head;
• garlic - 3 small cloves;
• olive oil - 2 tbsp. spoons;
• oregano - 1 tbsp. spoon;
• sugar and salt - to taste.

How to cook:

1. Chop the onion on a fine grater.
2. Heat up a frying pan, add olive oil, lightly fry the onion in it.
3. Add crushed garlic and finely chopped fresh tomatoes to the onion.
4. Remove skin from canned tomatoes and mash with a fork. We send it to the pan to other ingredients.
5. Pour the remaining tomato juice from the jar into the pan.
6. We are waiting for the whole mass to warm up. We introduce oregano into it and, if you want, spices to taste.
7. Bring everything to a boil and salt. Add sugar, reduce heat and simmer the sauce for 7-10 minutes. Turn off and cool down a bit.

Tomato sauce for the winter

When making stocks for the winter, it is impossible to pass by ripe fragrant tomatoes. I would like to enjoy their amazing taste in the winter cold. So why not prepare the sauce for the winter while you can. For seasoning you need to take:

• tomatoes (take large fruits) - 8 pieces;
• large head of onion;
• garlic - 5-6 large cloves;
• carrots - 1 piece;
• celery - take a root the size of a carrot;
• green basil - a handful with a top;
• sugar, ground black pepper and salt - to taste;
• vinegar 9% - 1-2 teaspoons;
• ground paprika - according to your desire.

Cooking:

1. Peel the onion and garlic, cut into cubes.
2. We clean the celery and carrots, three on a coarse grater.
3. Scald the tomatoes with boiling water, remove the peel, cut into slices.
4. Finely chop the basil.
5. We take a pan with a thick bottom, pour in the oil, fry the garlic and onion until golden brown. Bring the rest of the vegetables to a boil.
6. Reduce the intensity of the fire, cook until the vegetables are soft. We fall asleep basil.
7. Place the mixture in a blender and blend until smooth.
8. We introduce vinegar, spices, salt, pepper into the sauce, add sugar. We lay out in pre-sterilized jars.
9. Filled jars are sterilized again in a water bath. Roll up the lids.

You can store our preparation of tomatoes and vegetables at room temperature, but avoid sun exposure to jars. Suitable for this, and the bird. It will also improve the taste of pasta.

Tomato sauce for pasta

A great addition to pasta dishes, done quickly, looks appetizing. By the way, in winter you can make a frozen tomato sauce according to this recipe. Ingredients:

• tomatoes 4 pieces;
• garlic - 2 cloves;
• tomato paste - 50 grams;
• salt, herbs and red pepper to taste.

How to cook:

1. Scald the tomatoes, remove the skin, chop finely, heat in a pan.
2. Add tomato paste, simmer for 7 minutes, add garlic, finely chopped greens, pepper and salt. Stir, let cool slightly. Delicious tomato pasta sauce is ready.

Here are just a few of the great sauce recipes you can make with tomatoes, and that's just a small part of the world's culinary wealth.

Tomato sauce is a great addition to main dishes. It goes well with meat, vegetables, cereals and pasta. The recipe for this sauce is quite simple. How to make tomato sauce will be discussed in this article.

A little about the benefits of tomato sauce

Before you start cooking a dish, you need to learn about its beneficial properties. The main ingredient from which gravy is prepared are tomatoes. This vegetable contains lycopene, a substance that prevents the appearance of cancer cells in the body. In addition, tomato sauce is considered a low-calorie product. Therefore, it can be replaced with more fatty mayonnaise and sour cream. From this, the taste of the dish will not become worse, on the contrary, it will acquire new interesting shades.

Natural is definitely good for health. You can buy it in the store, but it is better to cook at home. Then the hostess can be sure that her tomato sauce does not contain any harmful additives and preservatives.

Ingredients for Tomato Pasta Sauce

To prepare the sauce, you will need the simplest and most affordable products:

• tomato paste - 70 grams;
• sugar - 1 tablespoon;
• onions - 1 piece;
• vegetable oil - 2 tablespoons;
• flour - 2 tablespoons;
• black pepper - 2-3 pinches;
• salt - half a teaspoon;
• laurel leaf - 2-3 pieces;
• water - 300 milliliters;
• spicy dry herbs - 2 pinches.

How to make tomato sauce from pasta

1. First of all, you need to clean, wash and finely chop the onion. Then it needs to be lightly fried.
2. Now, in a separate container, mix sugar, salt, flour and
3. After that, it is necessary to pour water into the resulting mass and mix everything well.
4. Next, the liquid should be poured into a pan with onions. The sauce is cooked from tomato paste over low heat until a thick consistency is obtained. In this case, the mass must be constantly stirred.
5. As soon as the sauce begins to thicken, you need to add spices and herbs to it.

Tomato sauce is ready. Before serving, it should be left to languish under a closed lid for a few minutes. This sauce will make any dish more appetizing and tastier.

Ingredients for Fresh Tomato Sauce

Now you know how thick and flavorful gravy is made. Tomato paste, flour and onions are the main ingredients for making the sauce. However, it can also be prepared with fresh tomatoes. To do this, stock up on such products:

• tomatoes - 1 kilogram;
• onion - 1 piece;
• garlic - 2 cloves;
• sunflower oil - 2 tablespoons;
• mozzarella - 150 grams;
• bay leaf, spices - to taste.

How to make fresh tomato sauce

1. First, heat the oil in a frying pan and fry the onions in it. Cooking time is seven to eight minutes.
2. Then add chopped garlic to the onion and fry the vegetable mixture for another two minutes.
3. Next, you need to scald the tomatoes with boiling water in order to easily remove the skin from them. Then the tomatoes should be cut into large pieces and put in a pan. Now the vegetable mass needs to be salted and seasoned with spices.
4. After that, the sauce must be brought to a boil and simmer over moderate heat until tender. Cooking time is approximately twenty minutes. In this case, the mass must be constantly stirred.

Tomato sauce from tomatoes is ready. Fresh vegetable sauce is especially beneficial for health.

Ingredients for canned tomato sauce

Tomato sauce can also be made from spices that give the dish a piquant taste and aroma. In order to prepare such a sauce, the following ingredients are used:

• peeled tomatoes, in their own juice - 1 can;
• garlic - 5-6 cloves;
• salt - half a teaspoon;
• lemon juice or vinegar - to taste;
• sugar - 1 tablespoon;
• greens, hot pepper - to taste.

Method for preparing tomato sauce from canned vegetables

1. To begin with, the tomatoes should be removed from the jar. Vegetables, along with juice, must be placed in a blender and turned into a thick homogeneous mass.
2. Then the product must be poured into a saucepan, placed on the stove and brought to a boil.
3. After that, you need to taste the sauce and add sugar, salt and spices if necessary.
4. As soon as the tomato sauce boils, it must be removed from the heat.
5. Next, you need to add finely chopped garlic to it and mix everything well.
6. If desired, finely chopped greens can be added to the sauce.

Tomato sauce is ready. It should be remembered that vegetables in their own juice are prepared with the addition of sugar, salt and spices. Therefore, when creating a sauce, the hostess will have to focus on her own taste, so as not to spoil the dish with unnecessary seasonings. The product can be stored in the refrigerator for about a week. Usually during this time he is eaten without a trace.

Now you know how to make tomato sauce. Bon appetit!