Tatar sauce recipe for the winter made from tomatoes. Tomato sauce for the winter

Tomatoes are ripening in the beds and in the greenhouse - the harvesting season continues. Today I invite you to prepare tomato sauce for the winter with me. Prepared at home, it is much tastier than store-bought, if only for the reason that it does not contain preservatives, flavor enhancers, etc. Homemade sauce will be a pleasant addition to meat, fish, and pasta. Without it you can’t cook pizza, borscht, cabbage soup.

• To prepare the sauce, use only ripe, preferably fleshy, varieties of tomatoes.
• You can use bruised or spoiled fruits. Before putting them into use, they are thoroughly washed and the bad parts are cut off.
• If you have fewer tomatoes according to the recipe, reduce the proportions.
• For cooking, use enamel dishes.
• During the cooking process, the tomato mass is periodically stirred so that it does not burn to the bottom.

Tomato sauce - the easiest recipe

It seems to me that this is the very classic cooking recipe. The recipe is so simple that even an inexperienced housewife can handle it. This method is good because after preparation it does not require additional sterilization. I will show you this recipe step by step with photos.

To prepare 1 kg of tomato sauce you will need:

• tomatoes – 2-3 kg,
• sugar – 200 g
• salt – 50 g,
• vinegar essence - 3 teaspoons,
• garlic – 1 head,
• peppercorns (bitter or allspice) – 5-6 pcs.,
• cloves – 5-6 pcs.,
• ground cinnamon – 0.5 tsp.

How to cook:

The washed, dried fruits are cut into slices and placed in a pan or basin. A meat grinder is used to grind the fruits.

Cook for 1.5 hours, stirring occasionally. During this time, the mass in volume decreases by almost half due to the evaporation of the liquid.

To give homogeneity, the contents are mixed with a submersible blender or rubbed through a sieve. Using a blender is very convenient, this way even all the seeds are crushed, they become invisible. Tomato puree becomes more homogeneous.

After about 1.5 hours, salt and sugar are added to the boiled mass. Cook until the mixture is reduced by half. We continue to cook for another half hour, not forgetting to stir the tomato mass. The total cooking time will take 2 hours.

For aroma, add a gauze bag with spices and chopped garlic to the tomato mass. The bag of spices is removed at the end of cooking. A few minutes before the end of the process, add vinegar essence and let it simmer for a few more minutes. The finished tomato sauce is poured into sterile jars and covered with boiled lids. They roll it up right away. The jars are turned over to ensure they are sealed tightly.

Sweet tomato sauce

For cooking you will need products:

• 2.5 kg tomato,
• 2-3 onions,
• 250 g sugar + 1.5 tbsp. l. salt (adjust to your taste)
• 60 ml vegetable oil (for frying onions),
• 100 ml 9% table vinegar,
• 2 tbsp. l. starch (it is necessary as a thickener),
• Spices – 0.5 tsp. ground red pepper, 0.5 tsp. ground black pepper, 1 tbsp. l. hops-suneli, 1 tbsp. l. ground coriander.

How to cook:

1. Grind tomatoes in any convenient way. We remove the skins; you can first scald the tomatoes with boiling water and then with cold water. Or we put it through a juicer, but to get juice with pulp.
2. Chop the onion coarsely and fry in a frying pan until golden brown. When the onion turns golden, it gives off its aroma to the oil, remove it from the pan. Combine the chopped tomatoes and the remaining oil from frying the onions.
3. Place the tomato puree on medium heat and cook for 30 minutes.
4. At this time, chop the fried onions with a brander and add to the tomato mass.
5. After 30 minutes, add salt, sugar, vinegar and cook for another 30 minutes. Don't forget to stir.
6. Dilute the starch in cold water and add in a stream to the tomato sauce, stir, and boil for 15 minutes.

Pour the finished sauce into sterile jars and seal immediately. This quantity of products yields approximately 1.5 liters of sauce.

The recipe is quite simple, and the sauce for this recipe is prepared quickly.

For preparation you will need:

• tomatoes, better ground (they taste better) and fleshy, so that there is less liquid;
• apples - a third of the number of tomatoes;

For 4 liters of finished product you will also need:

• 3 tbsp. l. table vinegar,
• 1 large head of garlic,
• 1 tbsp. l. salt,
• 2 tbsp. l. Sahara,
• Spices – 0.5 tsp. nutmeg, 0.5 tsp. ground cinnamon, 1 tsp. ground red pepper.

How to do:

We cut apples and tomatoes into quarters, cutting out the stalks of the tomatoes and the core of the apples. We put them together in a saucepan and put it on the fire. When the tomatoes and apples are soft, use an immersion blender to blend them into a homogeneous mass. The skins will be finely crushed, they will not be noticeable. Then add spices, salt, sugar, garlic, and mix again with a blender.

Turn on the stove and boil for 2 minutes. The sauce is ready. Place it in sterile jars, cover with boiled lids, and roll up.

Spicy tomato sauce (Georgian style)

This recipe is without vinegar. You will need 5.2-5.3 kg of tomatoes. After you remove the excess from the fruit, the net weight will remain 5 kg. In addition, prepare:

• 2 -3 heads of garlic,
• Hot chili pepper 1 pc., for those who like it spicy - 2 pcs.
• 1 tbsp. l. salt + 1.5-2 tbsp. l. sugar (adjust to your taste)
• Spices - a tablespoon of ground coriander and suneli hops.

How to cook:

Remove the skin from the tomatoes. To do this, make a cross-shaped cut on the fruits, place them in a colander in hot water, and rinse them with cold water. The peel can then be easily removed. Grind the tomatoes through a meat grinder. Place on the fire, stir, skim off the foam.

Cook for 2 hours. Shortly before the end of cooking, add salt, sugar, spices, and garlic. Stir and boil for another 10 minutes, taste for salt and sugar. Pour hot tomato sauce into mason jars and immediately seal.

Another recipe for tomato sauce with bell peppers in the video.

Dear readers, as you can see, preparing a delicious tomato sauce is very simple and quick. As a result, you will get an amazingly delicious sauce that you will enjoy throughout the long winter. And lycopene, which is abundant in red fruits, will undoubtedly benefit your health. It will increase appetite, help cope with excess weight and pathogenic bacteria in the intestines. It will strengthen the walls of blood vessels, and this is a good prevention of cardiovascular diseases. As an antioxidant, it will protect you from the development of cancer and improve skin condition. So make tomato sauce for your health!

A jar of bright, aromatic, amazingly delicious tomato sauce will fill even the gloomiest winter days with memories of sunny summer!

The ability to prepare 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.

Recipes for tomato sauce can be found in almost every national cuisine in the world. This popular “seasoning” is used both for marinating various foods 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. Firstly, they go well with 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 is a great addition to meat and fish. The sweet preparation will highlight the taste of baked potatoes. Pasta with sourness will add piquancy to first courses and vegetable side dishes. And for pasta and cereal side dishes, a sweet and sour tomato delicacy is ideal.

Our selection includes 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, place in a saucepan and cook over medium heat until the tomatoes are reduced by one third. In this case, you should not cover the dishes with a lid.
2. Next, add sugar, and when it dissolves, salt the tomatoes and keep the pan on the fire a little longer. After this, add spices to the tomato mass and cook for no more than 10 minutes.
3. When the sauce has cooled, rub it through a fine sieve - this will remove large spices.
4. Then put the tomato paste back into the saucepan, bring to a boil, put into 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. Place the tomatoes, peeled and cut into small slices, into a saucepan and simmer over low heat until they become soft, and then rub the workpiece through a sieve.
2. Chop the apples as finely as possible, simmer and grind, then combine with the tomatoes and simmer for 10 minutes.
3. Add honey and spices to the tomato puree and cook for 10 minutes. Add the vinegar and garlic to the pan last, then keep it on the fire for another 5 minutes.
4. Divide the hot tomato sauce into dry, sterilized jars and seal immediately. This sweet and sour tomato delicacy goes perfectly with vegetable dishes, potato casseroles and cabbage cutlets.

Recipe 3. Kubansky tomato sauce for the winter

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

1. Peel the tomatoes, cut into small pieces, place in a cauldron or saucepan with a thick bottom and place over medium heat. It is better to take tomatoes that are 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 pepper, allspice and cloves, wrap in a bag in gauze or thin white cotton cloth.
3. Cut the onion into half rings or cubes. Finely chop the garlic cloves. When the tomatoes soften, add the onion, stir and cook, covered, for 6-7 minutes, until the onion is soft. The sauce should reduce and thicken a little. Then add the garlic, stir and, uncovered, cook over low heat for another 2-3 minutes.
4. Transfer the sauce to a blender bowl and turn into a thick, smooth puree. If you want to achieve a uniform consistency without small particles of seeds, rub the puree through a fine strainer.
5. Transfer the sauce to a thick-bottomed cauldron, place a bag of spices in it and cook over low heat until thickened. Then season 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, a blanket or a warm jacket for a day.

Recipe 4. Mexican Tomato Salsa Sauce

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

1. Wash the chili pepper, cut it in half lengthwise, remove the stem 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 off the skin - that’s where all the spice comes from.
2. Slice the chili pepper thinly. Finely chop the onion. Peel the bell pepper from the stalk and seeds and chop without removing the peel.
3. Remove the skins from the tomatoes, and also cut off the hard place where the tomatoes attach to the branches. Cut into cubes up to 2-3 cm, add garlic, vinegar, salt and seasonings to the tomatoes, stir, place in a large saucepan and keep over medium heat, stirring continuously, until they boil.
4. Then reduce the heat and simmer over low heat, stirring occasionally, for about 20 minutes. Place the finished salsa in sterilized jars and close with screw caps that have been boiled for 5 minutes.
5. Turn the jars over and let them cool. There is no need 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 florets cloves, 10 peas of allspice.

1. Blanch the peeled tomatoes, cut them in half and place them in a large deep cauldron.
2. Finely chop the onion and garlic, place in a bowl with tomatoes, add spices (their quantity can be adjusted to taste) and half the sugar.
3. Simmer the future sauce over low heat until it is reduced by half.
4. Then pour salt and the second half of sugar into the cauldron. Cook until the bulk mixture is completely dissolved. Remove the pan 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 has passed, roll up the jars, turn them over, wrap them in a warm thing and leave until they 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 chop into pieces. Squeeze the garlic through a press. Cut the sweet pepper into cubes.
2. Grind the prepared peppers, tomatoes and carrots in a blender. Pour the vegetable puree into a saucepan and bring to a boil over low heat, stirring well. Cook 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 on the stove for another 3-4 minutes.
5. Pour in the vinegar, let it boil again, pour into sterilized jars and seal.

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 the horseradish and garlic. Remove the skin from the tomato.
2. Grind all the vegetables separately in a meat grinder.
3. Boil the tomatoes for 20 minutes, add horseradish and simmer for another 10 minutes. Add the 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 the 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 puree the tomatoes with an immersion blender.
3. Squeeze the chopped 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. Finally add sugar and salt.
4. To give the sauce a silky consistency, rub it through a sieve. And if you want it to thicken better, evaporate it some more time or add a little diluted starch.
5. Pour the prepared basil sauce into sterilized jars and carefully tighten the lids. This sauce is perfect for pizza and spaghetti.

1. Any variety of tomatoes is suitable for making tomato sauce. The main thing is to select ripe, juicy fruits without signs of spoilage or rotting.

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

3. It is best to prepare tomato sauce in stainless steel or an enamel pan. While 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 (the vegetables should have reduced in volume by about half). If you are making tomato sauce for the first time, add salt, sugar and spices gradually, tasting it each time.

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 preparations, with a volume of 0.3-0.5 liters.

8. Garlic will add a piquant pungency to the sauce, while apple, grape or any other fruit vinegar will add a pleasant sweetness.

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

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

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

By preparing tomato sauce at home for the winter, you will be able to solve the problem of having an important component for preparing many dishes, gravy, or provide yourself with a tasty addition to meat, fish, and pasta. The home-made tomato supplement is superior in quality and naturalness to any store-bought equivalent.

How to prepare tomato sauce for the winter?

By using a simple and accessible technology, you can make a finger-licking tomato sauce for the winter that is so delicious. You will be impressed by both the possible variability of the additive and the variety of its final taste.

1. For the preparation, ripe, fleshy tomatoes are used, which, together with the peel or in peeled form, are crushed using a blender, meat grinder or passed through a juicer.
2. The tomato base is supplemented with other vegetables for thickness and a richer taste, and for piquancy with savory additives and herbs.
3. Homemade tomato sauce from tomatoes for the winter according to any recipe can be made more or less spicy, the degree of its piquancy can be adjusted by changing the amount of hot pepper and spices added.

Tomato sauce without vinegar for the winter - recipe

Homemade tomato sauce, a recipe for the winter made without vinegar, will be as healthy as possible, but will require a more responsible approach to the sterility of the container and the quality of the raw materials. After sealing the workpiece, it is insulated upside down until it cools or sterilized for at least 10 minutes in boiling water.

Ingredients:

• tomatoes – 1 kg;
• sweet pepper – 1 kg;
• garlic – 5 cloves;
• salt, sugar - to taste.

Preparation

1. Vegetables are twisted in a meat grinder or ground in a blender.
2. Place the container with the vegetable mixture on the stove and boil for 15 minutes from the moment of boiling.
3. Add salt and sugar and boil the mixture for another 15 minutes.
4. Tomato sauce with garlic is packaged for the winter in sterile containers, sealed and insulated for a day.

Tomato sauce with basil for the winter

The following recipe for tomato sauce for the winter, tasty and original, will satisfy the needs of lovers of basil taste and aroma. Here it is preferable to use greens of the purple variety with a pronounced fragrance. Celery stalks will add additional flavor.

Ingredients:

• tomatoes – 4 kg;
• onion – 1 pc.;
• carrots – 2 pcs.;
• celery stalks – 1 pc.;
• basil – 2-3 sprigs;
• olive oil – 2 tbsp. spoons;
• salt.

Preparation

1. Onions, carrots and celery stalks are simmered in oil.
2. The tomatoes are crushed, boiled for an hour, and ground through a sieve.
3. Add vegetables and basil chopped in a blender, simmer the tomato for another 15 minutes, adding salt to taste.
4. Seal the tomato sauce for the winter in a sterile container, wrap it until it cools.

Winter sauce made from tomatoes and peppers

Tomato sauce for the winter is a recipe that can be made simultaneously with bell and hot peppers and basil. You can use both fresh and dried herbs. If desired, replace the ground red pepper with a fresh hot pepper pod, clearing it of seeds or leaving it whole for a thorough spice.

Ingredients:

• tomatoes – 3 kg;
• sweet pepper – 600 g;
• hot red pepper – 1/3 teaspoon;
• basil – 2 tbsp. spoons;
• oregano – 1 tbsp. spoon;
• salt – 1 tbsp. spoon.

Preparation

1. Grind tomatoes and peppers in a meat grinder or blender.
2. Add basil, salt, oregano and hot pepper, boil for 30 minutes or more if you want a thicker preparation.
3. Tomato sauce is sealed at home for the winter in a sterile container and wrapped until it cools.

Tomato sauce with apples for the winter - recipe

Prepare a tomato sauce for the winter that will be very tasty and delicate by adding apples of the sweet and sour aromatic variety. At the same time, ground cinnamon will ideally highlight and emphasize the taste of all ingredients, and ground nutmeg and black pepper will add an impressive piquancy to the preparation.

Ingredients:

• tomatoes – 1 kg;
• large apples – 2 pcs.;
• sweet and hot peppers – 2 pcs.;
• garlic – 4 cloves;
• cinnamon and ground nutmeg - 0.5 teaspoon each;
• ground black pepper – 1.5 teaspoons;
• sugar, salt and apple cider vinegar - 2 teaspoons each;
• vegetable oil – 3 tbsp. spoons.

Preparation

1. Tomatoes, peppers, apples and garlic are ground to puree in a blender.
2. Boil the mixture for 20 minutes and grind through a sieve.
3. Add salt, sugar, pepper, butter and spices to the puree and simmer for 20-30 minutes.
4. Stir vinegar into tomatoes.
5. Seal tomato sauce at home for the winter in a sterile container.

Plum and tomato sauce for the winter

Tomato sauce made from fresh tomatoes for the winter will become brighter and richer in taste when prepared with plums. The resulting tkemali is excellent when served with meat and fish dishes, when added to kharcho or served with. In the absence of fresh herbs, you can add dry herbs to the composition, determining their quantity to taste.

Ingredients:

• tomatoes – 1 kg;
• plums – 1 kg;
• hot pepper – 1 pc.;
• garlic – 2 heads;
• cilantro – 1 bunch;
• mint – 0.5 bunch;
• sugar – 120 g;
• suneli hops, coriander, cumin - 1 teaspoon each;
• salt – 1 teaspoon;
• ginger - to taste.

Preparation

1. Tomatoes and pitted plums are twisted together with garlic and hot pepper through a meat grinder and boiled for 15 minutes.
2. Grind the mixture through a sieve and boil until reduced in volume by half.
3. Add salt, sugar and all the spices, add herbs, cook for 10 minutes.
4. Pour the sauce into sterile jars and seal.

Tomato satsebeli sauce for the winter - recipe

A popular Caucasian winter tomato sauce called satsebeli is easy to create yourself. The secret is in the right seasonings. In this case, an assortment of Azerbaijani and Armenian spices is used, instead of which you can take another mix of characteristic flavoring additives, supplementing it with fresh cilantro.

Ingredients:

• tomatoes – 0.5 kg;
• sweet pepper – 400 g;
• onion – 200 g;
• garlic – 150 g;
• sugar – 400 g;
• vegetable oil and vinegar - 150 ml each;
• salt – 1.5 tbsp. spoons;
• red and black pepper – 1 teaspoon each;
• Armenian and Azerbaijani seasonings - 1 pack each.

Preparation

1. Grind tomatoes, peppers and onions through a meat grinder and cook for 2 hours.
2. Add sugar, butter, salt, pepper and seasonings, cook for 30 minutes.
3. Stir garlic and vinegar into the tomato mixture and cook for another 10 minutes.
4. Package the tomato for the winter in a sterile container and seal it.

Sweet tomato sauce for the winter

Delicious homemade tomato sauce for the winter, prepared according to the following simple recipe, is a godsend for lovers of snack dishes with a contrasting sweet taste. It can be served with fried or baked meat, complement poultry, or eat with boiled pasta, fresh bread, crackers, and chips.

Ingredients:

• tomatoes – 1 kg;
• sugar – 0.5 kg;
• ground chili – 0.5 teaspoon;
• tomato paste – 3 tbsp. spoons.

Preparation

1. Tomatoes are peeled and chopped in a convenient way.
2. Add paste, sugar, ground chili, simmer for 40 minutes or until desired thickening.
3. Package sweet tomato sauce at home for the winter in a sterile container, seal it, and wrap it until it cools.

Spicy tomato sauce for the winter - recipe

Spicy tomato sauce for the winter can be prepared with the addition of hotter chili peppers, or by limiting yourself to just regular hot pods, leaving them with seeds. In addition to the presented set of spices, you can add others of your choice and taste, or use any greens for aroma and additional taste.

Ingredients:

• tomatoes – 1 kg;
• sweet pepper – 300 g;
• hot pepper – 2 pods;
• chili peppers – 2 pcs.;
• garlic – 1 head;
• cloves – 3 pcs.;
• sugar – 2 tbsp. spoons;
• vinegar - 1 tbsp. spoon;
• salt – 1.5 tbsp. spoons;
• black pepper - to taste.

Preparation

1. Chop the tomatoes and peppers and boil until soft.
2. Puree the vegetable mixture with a blender.
3. Add garlic, salt, black pepper, sugar and vinegar, boil the mixture for another 10 minutes.
4. Seal in sterile containers.

Yellow tomato sauce for the winter

You can make a delicious tomato sauce for the winter using yellow tomatoes. Such a preparation will not only delight you with its excellent taste properties, but will also delight you with its pleasant sunny color. The ideal accompaniment for tomatoes in this case will be yellow cherry plum, which will not spoil the color scheme and will add a pleasant sourness.

Ingredients:

• yellow tomatoes – 1 kg;
• cherry plum – 200 g;
• cumin – 1 pinch;
• dried Provençal herbs, paprika, coriander, black pepper - to taste;
• garlic – 1 head;
• cloves – 3 pcs.;
• sugar – 4 tbsp. spoons;
• salt – 1 tbsp. spoon.

Preparation

1. Tomatoes and cherry plums without seeds are turned through a meat grinder.
2. Add garlic, all seasonings, salt, sugar and cook from the moment of boiling for 20-30 minutes.
3. Place the mixture into sterilized containers and seal hermetically.

Tomato sauce with cinnamon for the winter

For the winter, following the recommendations below will provide your family with an excellent addition to many dishes. The highlight of the recipe is the added cinnamon. The density of the tomato mass will be given by crushing the onions to a puree state and long-term boiling of the base in an open wide vessel.

Ingredients:

• tomatoes – 3 kg;
• onions – 5 pcs.;
• ground cinnamon – 0.5 teaspoon;
• cloves – 3 pcs.;
• black, allspice and red pepper – 1 teaspoon each;
• cloves – 3 pcs.;
• sugar – 0.5 cups;
• salt – 5 tbsp. spoon;
• vinegar – 50 ml.

Preparation

1. Chop tomatoes and onions.
2. Add cinnamon and cook with the lid open for 4 hours.
3. Puree the mass with a blender.
4. Add salt, sugar, cinnamon and all the spices and boil for another 30 minutes.
5. Pour in vinegar and spread the sauce into steamed jars.

Tomato sauce in a slow cooker for the winter - recipe

Delicious tomato sauce for the winter is especially easy to prepare in a slow cooker. If the tomatoes are not too bright or to obtain a richer taste, add tomato paste to the composition. It is allowed to replace the presented assortment of seasonings with other spices of your choice and taste and add any fresh or dried herbs.

• tomatoes -3 kg,
• tomato paste - 4 tbsp. spoons,
• onions - 3 pcs.,
• sugar 2-3 tbsp. spoons,
• salt - 2 teaspoons,
• spices: oregano, cinnamon, rosemary, ground black pepper, ground red pepper, garlic - to taste.

Cooking process:

Pass the tomatoes through a juicer or grate them, removing the skin and separating the seeds. Pour the juice into a thick-walled saucepan. Place the pan on the fire and let it boil. Cook for 10 minutes without a lid. The mass will boil and gurgle. Be careful, steam escapes unpredictably. It splashes a lot. You should be careful not to get burned. We need to boil the tomato mass by 10%.

Now peel and cut the onion into 4 pieces per head. Throw pieces of onion and a few cinnamon sticks into the tomato mixture. Add 3-4 tbsp. spoons of tomato paste. Add spices. You can use any herbs as spices. I prefer to use oregano, rosemary, ground black and red pepper, and paprika. I will specifically focus on cinnamon. I put cinnamon in sticks. At the end of cooking I remove them. By using cinnamon in this way, we do not risk overdosing our dish with cinnamon flavor. If you only have ground cinnamon, I recommend adding it carefully so that the sauce does not taste like homemade cinnamon jam.

As for the tomato paste, we put it in the sauce so that our tomato sauce thickens. No matter how you boil the substance, it is unlikely to thicken to the point of industrial ketchup. The mass needs to be thickened. I do not recommend using starch or other chemicals. Apply a proven good quality tomato paste and your problem will be solved. The sauce will be thick and red.

Cook everything, stirring occasionally, for 15 minutes without a lid. Add 2-3 tbsp. spoons of sugar and 1 teaspoon of salt. The balance of salt and sugar can be adjusted independently. It is not necessary to adhere to the specified amounts of salt and sugar. The acidity of a tomato can vary. Need to try.

Remove the cinnamon stick from the mixture. Using an immersion blender, beat the mixture until smooth. This will chop up the remaining cooked onions and make the sauce more homogeneous. The tomato sauce with onions will thicken further as it cools.

Sterilize containers and lids well. Distribute the prepared tomato sauce into jars and seal them with lids for the winter. I love jars with a twist-off system.

This canned tomato sauce is great in the cellar or in a cool, dark place. You can use regular jars with standard canning lids that are sealed with a key. In both cases, the workpiece is stored perfectly. In general, the sauce simmers for about 40 minutes. This is enough for it to be well stored closed without vinegar or citric acid.

After opening the jar, the product should be stored only in the refrigerator and for no more than 2 weeks.

Varvara Sergeevna told how to prepare tomato sauce with tomato paste for the winter, recipe and photo by the author.

And yet, it’s not for nothing that tomatoes are the most popular in our gardens. Well, what housewife doesn’t prepare tomato sauce for the winter? It tastes best at home. With natural products, made taking into account the taste of all family members and flavored with love and care.

Homemade tomato sauce can be served with a festive barbecue at the dacha; you can add it to vegetables and you will get a very tasty side dish. I love adding tomato sauces to borscht and soups. Many people make sprat in tomato sauce or sprats at home. In general, we use it very widely and we all adore it, just like .

How to make tomato sauce

Everyone wants tomato sauce prepared at home to be especially tasty. So, there are a few secrets, knowing which you will always have a jar of your homemade, real and delicious sauce in the kitchen.

1. Tomatoes should be chosen from meaty varieties, such as ox heart or ox ear. Then the sauce will be thicker, it will need to be evaporated less, and these varieties usually taste better.
2. All tomatoes must be ripe, no pink barrels or spoiled ones. The presence of diseases on fruits is also not welcome. Of course, you say, you can trim it, but the taste of the diseased fruit changes, and this also affects the duration of storage.
3. You can choose any spices for sauces that you like. Today I will give you a lot of delicious recipes that I myself adore. But my advice is to make sauces without seeds and skins, it will be much tastier. To do this, you can either stew the tomatoes and rub them through a fine sieve, or chop them in a blender and rub them through a sieve. Some juicers also retain seeds.

Homemade tomato sauce for the winter, recipes

Tomato sauce recipe for the winter, classic

For this recipe we will take the following products:

• A kilo of ripe tomatoes
• Medium sized onion
• Sugar and salt to taste
• Vegetable oil

How to make classic tomato sauce:

We cut the tomatoes into four or six pieces, depending on size, and simmer a little to soften them. Pass through a sieve, removing skins and seeds. At this time, finely chop the onion and fry a little in a deep frying pan in oil, then add the tomato mixture, sugar and salt there. Then we go through it with an immersion blender so that the mass becomes more homogeneous and light. We pack the sauce in small jars, conveniently for baby purees. You just need to sterilize them and store the sauce in the refrigerator.

Homemade Italian tomato sauce

We take the following products:

• Four and a half kilos of the ripest and fleshiest tomatoes
• Head of garlic
• One onion
• Several stems of basil
• Basil leaves, bunch
• Two medium carrots
• Two tablespoons of olive oil
• Tablespoon salt

How to make Italian tomato sauce:

In the first step, we need to wash and cut into cubes the following vegetables: celery stalks, onions, garlic and carrots. Heat the oil in a saucepan and fry it all for five minutes using a wooden spatula.

Tomatoes, washed in advance and cut into slices, are poured into fried vegetables and simmer for an hour, not forgetting to add salt. Then remove from heat and rub through a sieve in small, manageable portions.

Again, put our already homogeneous mass on low heat and simmer for about a couple of hours. At the very end, we prepare sterile jars, placing clean basil leaves on the bottom of each of them. Pour the sauce and just roll it up.

Tomato sauce with garlic and basil

To prepare we need to take:

• One and a half kilos of the ripest meatiest tomatoes
• Half a head of garlic
• Large bunch of fresh basil
• A third of a tablespoon of salt
• A third of a glass of sugar
• A teaspoon of table vinegar

How to prepare this sauce:

Here we do it very simply: we cut the washed tomatoes and spin them in a blender, and then we remove all this mass from the seeds and skins using a sieve and set it to simmer. Don’t forget to immediately add sugar and salt, start evaporating so that there is a good thickness.

While the tomatoes are evaporating (by the way, it is not necessary for them to boil), we peel and wash the garlic and basil, let them dry and also put them through a blender. Ten minutes before the end of stewing, add to the sauce and stir. Place the prepared sauce into small sterile jars and roll up.

Tomato sauce Kuban for the winter

For the recipe we will take:

• Two kilos of tomatoes
• Medium onion
• Three cloves of garlic
• Half a glass of sugar
• A tablespoon of salt
• A tablespoon of vinegar
• A third of a teaspoon of cinnamon
• Three carnations
• Two allspice peas

How to make Kuban sauce at home:

Wash the ripe tomatoes and cut them into pieces, quickly chop them in a blender and rub them through a sieve. Let the tomato puree simmer over low heat, while we peel and chop the onion as finely as possible and add it to the saucepan with the tomatoes.

When we notice that the vegetable mixture has decreased in volume by half, then we can pour out the crushed garlic, add vinegar and all the spices. All that remains is to cook for ten minutes and pack the sauce into jars.

Krasnodar sauce for the winter at home

What we will take for preparation:

• A kilo of ripe tomatoes
• A couple of apples, better than Antonovka
• Two tablespoons of vinegar 9%
• A teaspoon of sugar
• Half a teaspoon of salt
• Nutmeg, crushed, on the tip of a spoon
• Paprika powder to taste
• Half a teaspoon of cinnamon
• A pinch of dried garlic and parsley
• Coriander seasoning on the tip of a knife

How to cook:

We wash our tomatoes, cut them into quarters and set them to simmer. We do the same with apples. Simmer until softened, and then simply wipe through one sieve into one saucepan, leaving all the skins, bones and seeds.

We begin to slowly simmer the sauce until its volume begins to decrease, this takes about twenty minutes. Then we add spices, sugar and salt and boil the same amount. Then add vinegar with crushed garlic and cook for ten minutes. Immediately put the hot Krasnodar into jars with lids.

Tomato sauce with onions for the winter

For preparation we will need:

• Two kilos each of tomatoes and onions
• Partial glass (cut) apple cider vinegar
• 8 carnation inflorescences
• Teaspoon cinnamon powder
• Glass of sugar
• Two and a half tablespoons of salt

How to prepare this sauce:

Wash and cut the tomatoes into slices, peel and chop the onion. Scroll everything through a meat grinder; it leaves more seeds and skins, so as not to grind through a sieve.

We put the whole mixture to simmer on the stove, let it boil, lower the temperature and pour in the spices. In this form we simmer for an hour, only then add vinegar, simmer for another five minutes and pack into jars that have been sterilized in advance.

Salsa sauce for the winter at home

To prepare we need to take:

• A kilo of fleshy tomatoes
• Chili pod
• Sweet variety onion
• Half a teaspoon of dried basil
• Three cloves of garlic
• Three sprigs of fresh thyme
• Two tablespoons of sugar
• Salt and pepper to taste
• Vinegar 6%

How to make Salsa sauce:

Wash our tomatoes and cut them into quarters, peel the garlic and onions and cut them too. We grind everything using a blender, and immediately add olive oil and all the spices, except garlic and vinegar.

We pour everything into a common container, where our sauce will be prepared. We boil it for half an hour, then grind it through a sieve so that we don’t encounter peels and seeds.

After this, cook for just another 20 minutes, and pack into jars, which were previously sterilized and added a teaspoon of vinegar. Roll up the jars and turn them over to cool.

Tomato sauce with garlic without vinegar for the winter

What we need to take:

• One kilo each of tomatoes and bell peppers
• Head of garlic
• Salt and pepper to taste

How we will cook:

wash all the vegetables, cut the tomatoes into quarters, remove the seeds from the peppers, and cut them too. Place everything in a blender and spin, then pass through a fine sieve. Pour into a saucepan, add sugar, salt, and let simmer slowly for ten minutes. Then crush the garlic and simmer for another five minutes. Immediately pack hot into dry, sterile jars.

Tomato sauce for the winter, video