Recipe for tomato seasoning for the winter. Raw spicy seasoning from tomato, pepper and garlic “Spark”

I somehow forgot about seasonings from vegetables - these wonderful preparations for the winter, annually replenished from the crop grown in the country. Proven and reliable ingredients: tomatoes, sweet peppers, other vegetables and herbs allow you to fully meet the needs for spices for various dishes.

It is also important that all of the following blanks are made without sterilization, sealed with simple polyethylene or metal (screw) lids, or parchment and stored either in the refrigerator or simply in a cold place. All recipes use only 250 gram jars cleanly washed, sterilized and dry. The level of oil poured into jars (if necessary) is 2 cm. In many seasoning recipes, sweet pepper will be the main vegetable. For those who are in the country, in the article how to do it right.

Assorted peppers, carrots and onions

Ingredients:

• Sweet peppers, carrots, onions (medium hot) - 500 gr each,
• parsley and tomatoes - 250 gr each,
• garlic (optional) - 100 gr,
• vegetable oil,
• salt to taste.

Finely chop the vegetables without the help of a meat grinder, salt to taste, mix, pack tightly into jars, pouring everything on top with a layer of oil. Corking with parchment or lids.

With sweet peppers (hot)

Ingredients:

• Sweet red and green peppers - 500 gr each,
• parsley (root with herbs) - 300 gr,
• garlic - 100 gr,
• hot red pepper - 1 pod,
• vegetable oil,
• salt as desired.

Wash vegetables and herbs and dry them. Remove seeds from sweet pepper. Grind, passing through a meat grinder, salt and lay out in jars, pouring oil. Corking with parchment or lids.

With tomatoes and garlic (hot)

Ingredients:

• 1 kg of tomatoes,
• garlic - 7-8 cloves,
• sweet pepper - 6-7 pods,
• hot pepper - 1 pod,
• dill and parsley - 2-3 bunches each,
• a tablespoon of salt.

Peeled pepper, along with tomatoes and other vegetables and herbs, grind, passing through a meat grinder, adding salt, mix thoroughly. Pack into jars and seal with lids.

With tomatoes and horseradish (spicy)

Ingredients:

• 3 kg of tomatoes,
• peeled garlic - a glass,
• horseradish - 200-300 gr,
• salt as desired.

With peppers and tomatoes (spicy)

Ingredients:

• Sweet peppers, ripe tomatoes - 0.5 kg each,
• red hot pepper - 200 grams,
• hops-suneli - 50 gr,
• vegetable oil - 50 gr,
• salt - 150 gr,
• walnuts (optional)

We wash and clean the peppers from the seeds and, together with the peeled garlic cloves, chop, passing through a meat grinder. Hot peppers without stalks and tomatoes, too, through it. Add suneli hops and again through a meat grinder. Salt, mix thoroughly, add vegetable oil, crushed nuts and jars. We close with polyethylene lids.

With green tomatoes and horseradish, No. 1

Ingredients:

• Green tomatoes - 1000 gr,
• garlic and horseradish - 250 gr each,
• red hot pepper - 2 pods,
• vinegar, sugar, salt - to taste.

Grind tomatoes and peppers through a meat grinder and let boil. Grind garlic with peeled horseradish, passing through a meat grinder, add sugar, salt, vinegar, mix. Combine with boiled mixture. Mix well and put into jars. We close with polyethylene lids. Who respects, here they are with a salty form.

With green tomatoes and horseradish, No. 2

Ingredients:

• 1 kg of tomatoes,
• garlic and horseradish - 200 gr each,
• sugar and salt to taste.

We skip the tomatoes through a meat grinder. Rub the garlic with peeled horseradish on a fine grater, add sugar and salt to all this, mix thoroughly, put in jars under plastic lids.

"Hrenoder" with tomatoes in oil

Ingredients:

• Horseradish root, ripe tomatoes - according to fullness,
• vegetable oil - 1 cup per three-liter jar,
• salt.

Grind the washed and peeled horseradish roots with a meat grinder and pour 1.5 cups of this pulp into a jar. We pour oil into it. Grind ripe tomatoes through a meat grinder, salt to taste and pour this mass into a jar of horseradish, not topping up a little to the edge. Mix thoroughly. Fill the jar with the tomato mixture to the end, cover with a plastic lid and put in the refrigerator. Seasoning will be ready in a couple of days. We store no more than 1, maximum 2 months.

"Ajika" with pepper and garlic

Ingredients:

• Sweet pepper - 2.5 kg,
• tomato paste - 500 gr,
• garlic - 100 gr,
• hot pepper - 1 pod,
• greens - 0.5 bunch,
• sugar, salt to taste.

Grind all vegetables, passing through a meat grinder, add tomato paste, salt and sugar. We mix everything thoroughly and put it in jars. Close with lids.

During the ripening season of tomatoes and peppers, almost every housewife tries to prepare a sufficient number of blanks for the winter. Especially popular are homemade sauces, ketchups, adjikas and seasonings, which include tomatoes and peppers.

Tomato and pepper seasoning for first and second courses

You will need to take:

• a kilogram of tomatoes and hot capsicum;
• garlic - 1 kg;
• apple cider vinegar - 200 ml;
• salt and herbs - according to individual preference.

seasoning preparation:

Pass tomatoes, garlic and pepper through a meat grinder, salt, add pepper, mix, add vinegar and leave for 12 hours to infuse. Squeeze out excess juice before serving. Seal without sterilizing. Store in a cool place.

Seasoning from tomato and pepper "appetizing"

Required components:

• tomatoes - 3 kg;
• kilogram of sweet pepper;
• hot pepper - 1-2 pods (optional);
• carrots - 500 g;
• 60 g of salt;
• vegetable oil - a glass;
• 4 heads of garlic;
• sugar - 200 g.

Cooking sequence:

Grind all the ingredients through a meat grinder, salt, add sugar, vegetable oil and cook over low heat for about half an hour. Chop the garlic and put in seasoning before the end of cooking. Arrange hot in jars and seal with lids.

A simple seasoning of tomato and pepper for borscht

Take these products:

• tomatoes - 3 kg;
• Bulgarian pepper - 3 kg;
• salt - according to taste preferences.

Sequencing:

Prepare tomatoes and peppers and chop through a meat grinder. Add salt to taste. Place in a container, put on fire, boil for 5 minutes. In a hot state, decompose into prepared jars and close with lids. Do not roll up. Store in cellar or refrigerator.

Tomato and Pepper Seasoning for Pasta

You will need the following ingredients:

• tomatoes - 3 kg;
• 10 pieces. sweet pepper;
• granulated sugar - 200 g;
• 1 head of garlic;
• salt - 30 g.

Cooking order:

Grind the tomatoes through a meat grinder, cut the pepper into strips. Add sugar, salt, mix, cook for 45 minutes. 10 minutes before the end of seasoning, add chopped garlic. Spread hot seasoning in jars and seal hermetically.

Seasoning from tomato and pepper for dumplings

To prepare you will need to take:

• tomatoes - 5 kg;
• 0.5 kg of bell pepper and 2 bitter;
• garlic - 200 g;
• half a liter of vegetable oil;
• sugar, salt, parsley - individually.

Seasoning process:

Tomatoes, pepper twist through a meat grinder. Pour in sugar, salt and pour in vegetable oil. Boil for one and a half hours. 5-10 minutes before the seasoning is ready, squeeze the garlic into the mixture and add the parsley. Distribute the seasoning for dumplings while still hot into jars and roll up the lids.

Seasonings are not only spices and
spices. Seasonings include ketchups and sauces, a mixture of herbs and spices
or a mixture of products, the addition of which can improve palatability
prepared meals.

offers you
recipes for preparing and preserving blanks for the winter:
a variety of seasonings from tomatoes and vegetables for every taste:

Homemade Ketchup, Liquid seasoning,
Seasoning with horseradish, Seasoning Fire of Prometheus,
Finger-licking seasoning, Tomato and plum seasoning, Seasoning with
apples, seasoning with eggplant, Spicy seasoning with horseradish, Chili seasoning

It's up to you to cook
seasonings from tomatoes and vegetables for the winter, so that they are for everyone
unique every time.

If you are interested in an easy way to pickle tomatoes with cold brine, then.

Homemade ketchup

Tomatoes - 5 kg.

Onion - 2-4 pcs.

1 cup minced garlic

Sugar - 150-200 gr.

Salt - 30 gr.

9% Vinegar - 1 cup

One teaspoon:

Black allspice

Carnation

mustard seed

Cinnamon - to taste

Wash tomatoes, chop
cut into pieces and run through a juicer. Or steam them in hot
water, cover with a lid, and then rub through a sieve. Pour into a saucepan
the resulting juice, add the onion, diced there, and put on
fire. Boil half. Then collect the spices in a gauze bag, tie
bundle it and lower it into the pan. Wait,
when the mass boils, then add salt, sugar, vinegar and boil for another 5-7 minutes. After
take out the spices, pour the prepared ketchup into bottles and immediately
close. You can cook without mustard and cinnamon, but with them it turns out much
tastier and more aromatic. Consider here also the option in a hurry.

Ketchup at home

Tomatoes - 2 kg.

Bulgarian pepper (fleshy) - 3
pieces

Greens - to taste

Fine salt - 1 tbsp. spoon

Sugar - 1/2 cup

Allspice peas

Bay leaf

dill umbrellas

Vegetable oil - 1/2 cup

Garlic - 1 head

Pass through tomatoes
meat grinder along with bell pepper and herbs and put on fire
boil down. Add sugar, salt and spices, bay leaf, take it out after 5
minutes after the boil, dill umbrellas. Pour in vegetable oil, turn off the fire
to a minimum and boil until thickened. 15 minutes before the end of cooking, add
whole peeled garlic cloves. At the very end, take out all the unboiled
ingredients - garlic, dill umbrellas and allspice. Pour the mass over
clean sterile jars and roll up. Exit three cans of 350-400 grams.

If you want to get sharper
ketchup, add hot pepper, which is also removed at the end of cooking. In acute
ketchup bell pepper can be replaced with three sour apples.

Seasoning liquid

This seasoning is especially good for
as an additive to borscht while stewing vegetables.

Red sweet pepper - 1 kg.

Garlic - 4 heads

Tomatoes - 3 kg.

Red hot pepper - to taste

Vinegar 9% - 250 ml.

Remove from bell pepper
seeds. Do not remove the skin from the tomatoes. Pass all vegetables through a meat grinder, pour vinegar, add salt to taste and mix.

Store in bottles with
screw caps in a cool place. Seasoning goes well with meat, fish,
bird, to spaghetti.

Seasoning

Tomatoes - 2.5-3 kg.

Apples - 1kg.

Carrots - 1 kg.

Sugar - 250g.

70% vinegar - 1 tbsp. spoon

Salt - 2 tbsp. spoons

Vegetable oil - 200 ml.

Garlic - 150 gr.

Twist in a meat grinder
tomatoes, apples and carrots. Add the rest of the spices and cook for at least
two to three hours over very low heat until the carrots are soft. At the end
add minced garlic. The seasoning is thick because the excess
water boils away during this time. Pour the hot mass into pre-sterilized
banks and roll up. If you like it spicy, add hot pepper to your taste.

Horseradish - seasoning with horseradish

Horseradish roots - 1 kg.

Peeled garlic - 1 kg.

Hot pepper - 2 pods

Tomatoes - 2-2.5 kg.

Remove the seeds from the pepper. Tomatoes
Dip one by one in boiling water and remove the skin. Chop horseradish, pepper and garlic.
Combine all ingredients, add salt, mix. Sterilize the jars
seasoning in them and store in
cool place.

Seasoning Fire Prometheus

Red hot pepper - 3 kg.

Red sweet pepper - 2 kg.

Sugar - 100 gr.

Tomatoes - 1 kg.

Odorless vegetable oil - 500
ml.

9% vinegar - 50 - 70 gr.

Garlic - 400 gr.

1 table. a spoonful of hops - suneli and
curry

ground black pepper

Roll all ingredients into
meat grinder, garlic separately. Boil vegetables for half an hour, add vinegar, sugar,
garlic, vegetable oil and salt. Boil for five more minutes. Banks
sterilize, spread the seasoning in them and roll up the lids.

Seasoning lick your fingers

2.5 kg. Tomatoes

500 gr. – carrots

200 gr. garlic

Sweet red pepper - 500 gr.

Onion - 300 gr.

Red hot pepper - 3 pods

Vegetable oil - 250 ml.

Sugar - 200-250 gr.

Salt - 50-70 gr.

Wash and clean vegetables and
twist in a meat grinder. Put to cook on the stove. As soon as it boils
cook over low heat for half an hour. Then add vegetable oil
mix thoroughly and cook for another half an hour over low heat. Then add
salt, sugar, garlic and hot pepper and cook for another hour. Pour prepared seasoning
in jars and store in the refrigerator. In order for such a seasoning to be possible
preserve, cook the cooked mass for two and a half hours and, together with
vegetable oil, add 250 ml. 9% vinegar. Then close.

Seasoning with tomatoes and plums

Tomatoes - 2 kg.

Plums - 1 kg. (seedless)

Onion - 250 gr.

Salt - 1.5 tbsp. spoons

Sugar - 200 gr.

Red hot ground pepper - 1
tea spoon

Bay leaf - 2 pcs.

Carnation - 4 pcs.

9% vinegar - 1 tablespoon

Garlic - 100 gr.

Twist everything in a meat grinder and
cook for one and a half to two hours. Half an hour before the end of cooking, add salt, sugar,
red pepper, bay leaf, cloves, vinegar and garlic. hot
Arrange in sterilized jars and roll up.

Seasoning with apples

carrots - 1 kg.

tomatoes - 5 kg.

Sweet pepper - 1 kg.

hot red pepper - 7 pods

apples - 1 kg.

sunflower oil - 1/2 liter

garlic - 250 g.

All ingredients except
sunflower oil and garlic, twist in a meat grinder, mix and put
cook for two and a half hours. Then pour in vegetable oil, add
chopped garlic, salt to taste and cook for 10 minutes. Then unfold
seasoning in jars and roll up the lids.

Seasoning with eggplant

Tomatoes - 1.5 kg.

Eggplant - 1 kg.

Bulgarian sweet pepper - 1 kg.

Hot pepper - 3 pods

Sunflower oil - 200 ml.

9% vinegar - 100 ml.

All vegetables, chop in a meat grinder
and mix together without adding vinegar. Put to boil in enamel
saucepan for 40-50 minutes. Add vinegar at the end of cooking. Prepare the banks
spread the seasoning and roll up.

Horseradish - spicy seasoning with horseradish

Tomatoes - 5 kg.

Sweet bell pepper - 1 kg.

Garlic - 300 gr.

Hot pepper - 16 pcs.

Horseradish - 0.5 kg.

Salt - 1 cup

Vinegar 9% - 2 cups

Sugar - 2 cups

Cut off the stems of the peppers
do not remove the seeds inside. Turn everything in a meat grinder. Then add sugar
salt, vinegar, let stand for 30 minutes, pour into bottles. Don't cook seasoning
keeps well outside the refrigerator in bottles.

chili seasoning

This condiment can be eaten
and also add to the first and second courses.

Tomatoes - 2.5 kg.

Sugar - 1 cup (or less)

Carrots - 1 kg.

Salt - 3 teaspoons

Sunflower oil - 200-250 ml.
cup

Ground hot red pepper - 2
tablespoons

Garlic - 200 gr.

70% vinegar - 1 teaspoon

Cut the tomatoes into slices
grate carrots. Mix everything and put to boil for one hour, in
At the end, add chopped garlic and pour in the vinegar. Spread seasoning hot in
sterilized jars, roll up and wrap.

Find out how

Learn how to make preparations and canning for the winter according to other recipes

wishes you bon appetit!

A jar of bright, fragrant, amazingly delicious tomato sauce will fill even the most gloomy winter days with memories of a sunny summer!

The ability to cook tomato sauce is a matter of honor for a good housewife. Every family that loves tomatoes has its own secrets that make the taste of homemade tomato preparations unique.

Tomato sauce recipes can be found in almost every national cuisine of the world. This popular "seasoning" is used both for marinating various products and for serving ready-made dishes.

Such popular dishes as borscht, meatballs, vegetable stew, pizza with tomatoes and basil, stuffed peppers without tomato sauce will lose their zest.

Homemade tomato preparations have many advantages. First, they are suitable for any dish. Secondly, by adding a variety of vegetables, spices and herbs, adjusting the amount of salt and sugar, you can achieve an extraordinary variety of tastes.

Spicy tomato sauce will be a great addition to meat and fish. Sweet preparation will set off the taste of baked potatoes. Pasta with sourness will add spice to first courses and vegetable side dishes. And for pasta and side dishes of cereals, a sweet and sour delicacy of tomatoes is ideal.

In our selection - recipes for the most delicious tomato sauces for the winter.

7 recipes for tomato sauce for the winter

Recipe 1. Classic tomato sauce

Ingredients for 2 liter jars: 3 kg of tomatoes, 140 g of sugar, 25 g of sea salt, 80 g of 6% vinegar, 1 clove of garlic, 20 cloves, 25 black peppercorns, red pepper.

1. Peel the tomatoes, chop finely, put in a saucepan and cook over medium heat until the tomatoes are reduced by one third. In this case, do not cover the dishes with a lid.
2. Next, add sugar, and when it dissolves, salt the tomatoes and keep the pan on fire for a little more. After that, lay the spices in the tomato mass and cook for no more than 10 minutes.
3. When the sauce has cooled, rub it through a fine sieve - this way you will weed out large spices.
4. Then put the tomato paste back into the saucepan, bring to a boil, arrange in sterilized jars and roll up.

Recipe 2. Tomato sauce with apples

Ingredients for 10 half-liter jars: 10 kg tomatoes, 4 large sweet apples, 1 teaspoon ground black pepper, 0.5 teaspoon ground cinnamon, 1 teaspoon nutmeg powder, 1 teaspoon honey, 0.5 teaspoon ground red pepper, 5 large cloves of garlic, 2 tablespoons of 9% vinegar.

1. Transfer the tomatoes, peeled and cut into small slices, into a saucepan and simmer over low heat until they become soft, and then wipe the workpiece through a sieve.
2. Cut apples as small as possible, stew and grind, and then combine with tomatoes and simmer for 10 minutes.
3. Add honey, spices to the tomato puree and cook for 10 minutes. Send vinegar and garlic to the pan last, then hold it on fire for another 5 minutes.
4. Pour the hot tomato sauce into dry, sterilized jars and roll up immediately. This sweet and sour tomato treat goes well with vegetable dishes, potato casseroles and cabbage cutlets.

Recipe 3. Kuban tomato sauce for the winter

Ingredients for 4 half-liter jars: 3 kg of tomatoes, 8 garlic cloves, 3 onions, 8-10 cloves, 14 allspice peas, 0.5 teaspoon ground cinnamon, 10 black peppercorns, 2 tablespoons 6% apple cider vinegar, salt and sugar to taste (about 3 teaspoons salt and 3 tablespoons sugar).

1. Remove the skin from the tomatoes, cut into small pieces, put in a cauldron or pan with a thick bottom and put on medium heat. Tomatoes are best taken fleshy, with a minimum content of juice and seeds. Cook covered for 10-12 minutes, until soft.
2. While the tomatoes are boiling, prepare a set of spices for the sauce. Mix black, allspice and cloves, wrap in a bag in cheesecloth or thin white cotton cloth.
3. Onion cut into half rings or cubes. Chop the garlic cloves finely. When the tomatoes soften, add the onions to them, mix and cook under the lid for 6-7 minutes, until the onions are soft. The sauce should be slightly reduced and thickened. Then add the garlic, stir and, uncovered, cook over low heat for another 2-3 minutes.
4. Transfer the sauce to the bowl of a blender and turn into a thick smooth puree. If you want to achieve a homogeneous consistency, without small particles of seeds, wipe the puree through a fine strainer.
5. Transfer the sauce to a heavy-bottomed cauldron, put a bag of spices in it and cook over low heat until it thickens. Then flavor the tomato paste with salt, sugar and ground cinnamon, boil for 5 minutes and pour in the vinegar.
6. Pour the boiling sauce into hot, sterilized jars, cover with lids and seal tightly. Turn the jars upside down, wrap them in a blanket, blanket or warm jacket for a day.

Recipe 4. Mexican Salsa Tomato Sauce

Ingredients for 4 half-liter jars: 1 kg of tomatoes, 2 onions, 200 g of green chili peppers, 2 bell peppers, 6 cloves of garlic, 1 teaspoon of dried oregano, 5 tablespoons of 9% vinegar, 1 tablespoon of sugar, 0.5 teaspoon salt, 5 tablespoons vegetable oil, cumin optional.

1. Wash the chili pepper, cut it in half lengthwise, remove the stalk and all the seeds. If you want to make a not very spicy seasoning, bake the fruits in the oven for 10 minutes and peel them - that's where all the spice is.
2. Finely chop the chili pepper. Finely chop the onion. Peel the bell pepper from the stalk and seeds and cut without removing the peel.
3. Free the tomatoes from the skin, and also cut off the hard place where the tomatoes are attached to the branches. Cut into cubes to 2-3 cm, add garlic, vinegar, salt and seasonings to the tomatoes, mix, immerse in a large saucepan and keep over medium heat, stirring constantly until they boil.
4. Then reduce the heat and simmer over low heat, stirring occasionally, for about 20 minutes. Arrange the finished salsa in sterilized jars and close with screw caps boiled for 5 minutes.
5. Turn the jars over and let them cool. It is not necessary to cover with a blanket. Spicy lovers will love this spicy sauce. It is served with eggs, fish, meat, beans and cauliflower.

Recipe 5. Fragrant tomato sauce for the winter

Ingredients for 10 half-liter jars: 11 kg of tomatoes, 750 g of sugar, 4.5 kg of onions, 350 ml of vinegar, 180 g of table salt, 60 g of garlic, 0.5 teaspoon of cinnamon, 2 tablespoons of mustard, 10 inflorescences cloves, 10 peas of allspice.

1. Blanch the peeled tomatoes, cut in half and put in a large deep cauldron.
2. Finely chop the onion and garlic, put in a bowl with tomatoes, add spices (their amount can be adjusted to taste) and half the sugar.
3. On a low heat, simmer the future sauce until it is reduced by half.
4. Then pour salt and the second half of sugar into the cauldron. Boil until the loose mixtures are completely dissolved. Remove the bowl from the heat and pour in the vinegar.
5. Pour the prepared tomato sauce into jars, cover with lids and sterilize for 15 minutes.
6. After the specified time, roll up the jars, turn them over, wrap them in a warm thing and leave to cool completely.

Recipe 6. Tomato sauce with carrots for the winter

Ingredients for 6 half-liter jars: 3 kg of tomatoes, 1.5 cups of vegetable oil, 0.5 kg of carrots, 2-3 cloves of garlic, 1 kg of sweet pepper, 1 bunch of parsley, 2 tablespoons of salt, 1 cup of sugar, 2 tablespoons of vinegar.

1. Cut the peeled tomatoes into slices. Peel the carrots and cut into pieces. Squeeze the garlic through a press. Sweet pepper cut into cubes.
2. Grind prepared peppers, tomatoes and carrots in a blender. Pour the vegetable puree into a saucepan, bring to a boil over low heat, stirring well. Boil the sauce for 25-30 minutes.
3. Add chopped garlic, vegetable oil, finely chopped parsley, sugar and salt.
4. Bring the sauce to a boil and keep it on the stove for another 3-4 minutes.
5. Pour in the vinegar, let it boil again, pour into sterilized jars and roll up.

Recipe 7. Spicy tomato sauce with horseradish

Ingredients for 10 half-liter jars: 10 kg of tomatoes, 1 kg of horseradish, 800 g of garlic, salt to taste.

1. Peel horseradish and garlic. Remove the skin from the tomato.
2. Grind all vegetables separately in a meat grinder.
3. Boil the tomatoes for 20 minutes, add horseradish and simmer for another 10 minutes. Add garlic at the very end.
4. Salt the sauce to taste, let it boil and pour into sterilized jars. Tomato sauce with horseradish is not only tasty, but also healthy: in winter it will serve as a good prevention of colds.

Recipe 8. Tomato sauce with basil for the winter

Ingredients for 2 half-liter jars: 1 kg of tomatoes, half a clove of garlic, 1 bunch of green basil, 100 ml of refined vegetable oil, 2 tablespoons of sugar, 2-3 teaspoons of salt, parsley if desired.

1. Rinse parsley and basil thoroughly and dry with napkins, and then finely chop the greens.
2. Remove the skin from the tomatoes, coarsely chop the pulp and boil for 30 minutes. Then chop the tomatoes with an immersion blender.
3. Squeeze the minced garlic, basil and parsley into the puree. While stirring the sauce, gradually pour in the vegetable oil. Simmer over low heat for 15-20 minutes. At the end, add sugar and salt.
4. Strain the sauce through a sieve for a silky texture. And if you want it to thicken better, evaporate it for a while or add a little diluted starch.
5. Pour the prepared sauce with basil into sterilized jars and carefully tighten the lids. This sauce is perfect for pizza and spaghetti.

1. Tomato sauce is suitable for any variety of tomatoes. The main thing is to select ripe, juicy, without traces of spoilage and rotting fruits.

2. To make it easier to remove the skin, you need to make cross-shaped cuts at the base of the tomatoes, pour over them with boiling water and immediately dip them into ice water.

3. It is best to cook tomato sauce in a stainless steel dish or in an enamel pan. When cooking tomatoes, be sure to constantly remove the foam with a slotted spoon.

4. Sugar, salt and spices are added when the excess liquid has evaporated (vegetables should decrease in volume by about half). If you are preparing tomato sauce for the first time, add salt, sugar and spices gradually, each time tasting it.

5. Vinegar is added at the very end of cooking, 1-2 minutes before the end of cooking.

6. To remove seeds from tomato puree, you need to rub it through a fine strainer.

7. It is better to take small jars for blanks, with a volume of 0.3-0.5 liters.

8. Garlic will give the sauce a piquant spiciness, apple, grape or any other fruit vinegar - a pleasant sweetness.

Store shelves are full of jars with all kinds of ketchups and sauces. But how can they compare with home-made, cooked with love, from selected tomatoes, according to special, proven recipes.

Homemade tomato sauce- a very useful preparation. It matches with almost everything. If you stock up on such a sauce in the fall, in winter it will be so nice to open a jar of sunny delicacies, fresh and appetizing, reminiscent of a colorful, warm summer.

“Good luck with your experiments in the kitchen and delicious winter!”
Alesya Musiyuk for site site

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The classic of preparations for the winter is the preservation or pickling of tomatoes. I suggest you look at tomato blanks in a new way. How to prepare preparations for the winter from tomatoes watch and read on.

Preparations for the winter from TOMATOES

Recipe Seasoning from tomatoes with apples "Tsitsibeli"

Ingredients:

• 6 kg tomatoes
• 3 kg bell pepper
• 1 kg of sour apples
• 1 kg carrots
• 1 kg of garlic
• 2 bunch. parsley
• 2 bunch. dill greens
• 1 bunch. purple basil greens
• 1 bunch. cilantro greens
• hot pepper pod
• 100-150 gr. salt

Cooking method:

1. Break the garlic into cloves and peel.
2. Remove seeds from bell pepper.
3. Wash tomatoes and carrots.
4. Grate apples and carrots.
5. Cut peppers and tomatoes into pieces.
6. Pass vegetables, apples and garlic through a meat grinder 2 times.
7. Wash the greens and chop finely.
8. Combine the seasoning and greens, add hot pepper and pass again through a meat grinder.
9. Season with salt and arrange in sterile jars.
10. Sterilize 0.5 liter cans for 30 minutes.
11. Roll seasoning, cool and store in a cool place.

Recipe Seasoning "Tomato Joy"

Ingredients:

• 1 kg tomatoes
• 300 gr. garlic
• 200 gr. horseradish root
• 0.5 st. vegetable oil
• 0.5 st. Sahara
• 1 tbsp salt

Cooking method:

1. Wash the tomatoes, cut the skin crosswise and scald with boiling water. Remove the skin from the tomatoes.
2. Peel the garlic.
3. Skip tomatoes and garlic through a meat grinder.
4. Horseradish grate on a fine grater.
5. Mix tomatoes and horseradish, add salt and sugar.
6. Sterilize seasoning jars and fill with tomato mass.
7. Pour 1-2 tsp on top of the seasoning. vegetable oil.
8. Close jars with clean plastic lids and store in a cool place.

Recipe Tomato gravy for pasta, preparation for the winter

Ingredients:

• 3 kg tomatoes
• 1 kg onion
• 2 tbsp. vegetable oil
• 0.5 tbsp Sahara
• 4 tbsp salt
• 0.5 tsp red ground pepper

Cooking method:

1. Wash tomatoes and cut into slices.
2. Peel the onion and cut into strips.
3. Fry the onion in vegetable oil, then add the tomatoes, sugar, salt and pepper.
4. Mix the gravy and simmer over low heat for about 15 minutes.
5. Transfer hot gravy to sterilized jars and roll up.
6. Banks turn over, wrap and cool. Remove to a cool place. Use as a sauce or base for gravy on pasta.

Recipe Oriental Tomatoes with Cinnamon "Scheherazade's Dreams"

Ingredients:

• tomatoes
• garlic
• dill
• parsley

For marinade:

• 4 liters of water
• 4 things. bay leaves
• 0.5 tsp peppercorns
• 0.5 tsp carnation buds
• 1 tsp ground cinnamon
• 2/3 st. salt
• 3 tbsp Sahara
• 100 ml vinegar 9%

Cooking method:

1. Boil water for the marinade and add all the ingredients except vinegar to it.
2. Bring the marinade to a boil, warm on a low boil for 15 minutes. Then pour in the vinegar.
3. Sort the tomatoes, select small ones of the same shape.
4. Fill sterile jars with tomatoes and spices. Greens and garlic are not required, zakryvayut to taste.
5. Pour warm marinade into jars and cover with metal lids.
6. Sterilize tomatoes in 3 liter jars for 30 minutes.
7. Then roll up the banks, turn over and wrap. After 8-10 hours, the jars should be stored in a cool place.

Recipe Tomatoes in tomato sauce "Piquant"

Ingredients:

• small tomatoes, preferably plum-shaped

For pouring into 2.5 liters of tomato juice:

• 250 gr. bell pepper
• 5 tooth finely chopped garlic
• 2 tbsp. l. fuck
• 4 tbsp Sahara
• 2 tbsp salt

Cooking method:

1. Sort and wash tomatoes.
2. Sterilize jars and fill with small tomatoes to the top.
3. Pour tomato juice into a saucepan, add salt and sugar.
4. Bring the juice to a boil, reduce the heat and garlic, horseradish and Bulgarian pepper, previously passed through a meat grinder.
5. Stew the sauce for 5-7 minutes and pour hot into jars with tomatoes.
6. Cover jars with lids and sterilize.
7. Sterilize jars of 1 liter for about 15 minutes, and 3 liters for 20 minutes and immediately roll up. Banks do not need to be turned over and wrapped, it is enough to let them cool at room temperature. Remove cooled jars for storage.

Video recipe "Tomato sauce for the winter"

Cook with pleasure and be healthy!

Always your Alena Tereshina.