DIY tomato sauce for the winter. Sweet tomato sauce for the winter recipe

A true gourmet knows perfectly well that each dish needs its own sauce: for fatty meat - spicy or sweet and sour, for fragrant vegetables, for pasta - spicy, with sourness and the aroma of fragrant herbs, for fish - spicy with sour notes. And tomato sauce is perfect for all these dishes, because it can be anything, just to find a good recipe. If you know how to make tomato sauce for the winter, you won't have to worry about what to serve with this lovingly prepared dish. The 11 recipes collected in this material will allow you to prepare seasoning for every taste, and the advice of experienced chefs will insure you against failures, even if you do not have rich experience in home canning.

Culinary Secrets

Why, you ask, prepare tomato sauce for the winter, when ketchup can be bought at any store and at any time of the year, and at an affordable price. The answer is elementary: only by making the sauce with your own hands, you can be sure that it consists entirely of natural and high-quality products. And the taste of homemade tomato sauce, no matter what recipe you prepare it for, will far surpass the purchased one - you can be sure of that. Another advantage of homemade sauce is the ability to create your own bouquet, ideal for those dishes that you especially like to cook.

However, in order for the tomato sauce to stand well, even though no artificial preservatives are added to it, and also to be tasty, tender, fragrant, you need to know a few secrets.

• The first secret that every cook knows is not to skimp on food. Take ripe tomatoes with fleshy pulp for the sauce - and the taste of your sauce will be unsurpassed. Many housewives make the mistake of using spoiled vegetables and fruits to make homemade sauce, thereby dreaming of saving a dying crop. Alas, their expectations are not justified: not only products, but also forces are wasted.
• The second secret is to avoid thickeners. Of course, starch could be added to tomato juice, and it would become thick. In this case, the sauce would have prepared quickly and it would have turned out a lot. But you should not expect a rich taste from such a seasoning. So those who want to make a sauce that really tastes better than the one sold in the store will have to be patient and reduce the sauce to the desired thickness. Do not forget to stir it at this time so that it does not burn, otherwise the aroma of homemade seasoning will be far from ideal.
• The third secret is related to obtaining a delicate consistency of the sauce. Agree: pieces of tomato skin and its seeds will not decorate the taste and appearance of liquid seasoning. For this reason, tomatoes must be peeled not only from the skin, but also from the seeds before using a blender or meat grinder to grind the tomato pulp. To do this is quite simple. One has only to cut the tomato skin and throw it into boiling water for a minute. After that, it remains only to cool the tomato by lowering it into ice water and remove the exfoliated skin from it, pulling it by the tips in the area of ​​the incision. To extract seeds from a tomato, cut it in half crosswise and remove the seeds with a small spoon. Another option for getting rid of skins and seeds is to rub the tomatoes through a sieve.

Another important point is no secret to anyone: if you pour the sauce into dirty jars, it will go bad very soon. If you close the sauce for the winter, the jars for it should not only be clean, but sterile.

Knowing all the secrets of making homemade tomato sauce for the winter, you can safely choose any recipe you like - success is guaranteed to you.

"Kuban"

What do you need:

• tomatoes - 2 kg;
• onion - 80 g;
• garlic - 3 cloves;
• allspice - 20 peas;
• black pepper - 15 peas;
• cloves - 15 pcs.;
• cinnamon - 5 g;
• mustard powder - 5 g;
• granulated sugar - 120 g;
• 6% vinegar - 30 ml;
• salt - 20 g.

How to cook:

1. First of all, prepare a small fabric bag for seasonings. If you don't have one and can't sew it, wrap the condiments in cheesecloth. We are talking about pepper, since mustard and cinnamon can simply be poured into the sauce, and then you would have to catch the pepper. This task, of course, is feasible, but only for those who are not looking for easy ways.
2. Now start preparing the vegetables. Wash the tomatoes, cut into medium-sized slices. Peel the onion, finely chop. Squeeze the garlic through a press. Mixing vegetables at this stage is not necessary.
3. Put the tomatoes in a saucepan and simmer them for 5 minutes, then rub through a sieve.
4. Throw the onion into the tomato puree, add salt, sugar, mustard powder and cinnamon. Simmer until the sauce is thick enough for you.
5. Dip a bag of seasonings into the sauce, boil it for 5 minutes and remove.
6. Add vinegar and garlic to the sauce. Stir, after 5 minutes it will be ready.
7. Pour the sauce into jars, after sterilizing them. Screw on boiled lids.

For reliability, you can turn the jars over, wrap them in a blanket to subject the sauce to additional preservation. However, this is not necessary - the sauce will stand for a year at normal temperature without that. Kubansky sauce is a universal seasoning, but vegetables, including fried potatoes, are especially tasty with it. Serving the sauce with the meat would also be a good idea.

To spaghetti

What do you need:

• tomatoes - 2 kg;
• garlic - 1 clove;
• fresh basil - 150 g;
• vegetable oil - 0.2 l;
• sugar - 4 tbsp. l.;
• salt - 4 tbsp. l..

How to cook:

1. Blanch the tomatoes for a minute in boiling water and cool by lowering them into cold water. Remove skins and seeds. Cut the tomato pulp into cubes, place in a saucepan, preferably thick-bottomed.
2. Put on low heat and simmer for 10 minutes. Strain through a sieve or blend with an immersion blender.
3. Add salt and sugar, boil the tomato puree to the desired density.
4. Add crushed garlic and finely chopped basil. In a thin stream, stirring the sauce, pour in the oil.

After 5 minutes, the sauce can be removed from the stove, poured into jars and closed for the winter. Sauce will stand at normal temperature. This sauce goes especially well with pasta, as well as with other Italian dishes.

"Caucasian"

What do you need:

• tomatoes - 2.5 kg;
• hot pepper - 2-3 pods;
• hops-suneli - a bag;
• garlic - 1 head;
• ground coriander - 1 tsp;
• salt - 3 tbsp. l.;
• sugar - 4 tbsp. l..

How to cook:

1. Peel the tomatoes, cut into thin slices, put in a bowl, sprinkle with salt and sugar and put in the refrigerator for 6-10 hours.
2. In the morning, pour the resulting juice into a clean plate, mix with suneli hops and coriander, pepper rolled through a meat grinder.
3. Rub the tomato slices through a sieve, mix the resulting puree with tomato juice mixed with seasonings.
4. Place over low heat and simmer until the sauce has the desired consistency.
5. Add crushed garlic, remove from heat after 3-4 minutes.

Arrange in sterilized jars and close them tightly (meaning hermetically). In this case, the seasoning can be stored in a normal room. It should be served with meat. Lovers of hot spices will love this tomato sauce.

in Krasnodar

What do you need:

• tomatoes - 1 kg;
• apples - 0.5 kg;
• red ground pepper - 5 g;
• ground black pepper - 5 g;
• ground cinnamon - a pinch;
• nutmeg - a pinch;
• sugar - 80 g;
• salt - 20 g;
• apple cider vinegar (6%) - 5 ml.

How to cook:

1. Cut the peeled tomatoes into cubes and simmer for 20 minutes over low heat, wipe through a sieve.
2. Cut apples into slices, boil or bake until soft. Wipe separately from tomatoes.
3. Add salt, sugar, spices to the tomato puree. Simmer for 5 minutes and add applesauce.
4. Mix the sauce ingredients. Continue cooking it for another 5 minutes.
5. Pour in the vinegar, stir and remove from heat.

The sauce does not require special storage conditions. It has a spicy aroma and sweet and sour taste. It is somewhat reminiscent of the famous Krasnodar sauce. Served with pasta, potatoes, meat, scrambled eggs, vegetables.

To the fish

What do you need:

• tomatoes - 1 kg;
• apples - 1 kg;
• sweet pepper - 1 kg;
• onion - 0.5 kg;
• sugar - 0.25 kg;
• table vinegar (9%) - 0.25 l;
• ginger root - 25 g;
• salt - 1 tbsp. l. with a slide;
• allspice - 18 pcs.;
• cloves - 14 pcs.

How to cook:

1. Peel tomatoes, apples, onions. Cut out the seed boxes from the apples.
2. Cut apples and tomatoes into slices, onions into slices of arbitrary shape.
3. Mix tomatoes with apples and onions, put on a quiet fire and simmer for 25 minutes.
4. Rub through a sieve or grind with a blender, mix with the rest of the ingredients and boil down to the desired consistency.

Sweet and sour tomato sauce with ginger will be a great addition to fish dishes. This seasoning does not require special storage conditions - it can be stored in the pantry for the winter.

Spicy sweet and sour pepper and tomato sauce

What do you need:

• tomatoes - 1 kg;
• bell pepper - 0.3 kg;
• apples - 0.4 kg;
• sugar - 100 g;
• vegetable oil - 50 ml;
• salt - 20 g;
• vinegar essence (70%) - 40 ml;
• garlic - 0.5 heads;
• ground red pepper - to taste.

How to cook:

1. Remove seeds from tomatoes, apples and peppers. Remove the skin from apples and tomatoes.
2. Cut vegetables and fruits into medium-sized pieces, mix, sprinkle with sugar and salt.
3. After half an hour, put on a quiet fire and cook for 20 minutes.
4. Blend with a blender and bring back to a boil.
5. Add oil and ground pepper. Boil down to the consistency that seems optimal to you.
6. Add squeezed garlic and essence, mix. After 6 minutes, spread over prepared glass containers and seal tightly.

spicy tomato sauce

What do you need:

• tomatoes - 1 kg;
• onion - 0.2 kg;
• chili pepper - 4 pcs.;
• bell pepper - 0.4 kg;
• oregano - 1 tsp;
• garlic - 1 head;
• vinegar (9%) - 100 ml;
• sugar - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• vegetable oil - 100 ml.

How to cook:

1. Wash the peppers, remove the seeds and bake in the oven until soft. Separate the pulp from the skin and chop with a blender.
2. Pour boiling water over tomatoes, peel. Rub the pulp through a sieve and mix with the pepper mass.
3. Add salt, sugar, butter, finely chopped onion.
4. Boil on a quiet fire.
5. Add oregano, chopped garlic in a blender, pour in the vinegar. After 5 minutes the sauce is ready.

Of all the existing tomato sauces, this one is probably the hottest, so it can sometimes be found under the name "Mexican". It goes equally well with fish and meat. If you need seasoning for legumes, feel free to choose a tomato sauce that is closed for the winter according to the recipe below. Just remember that such hot seasonings have contraindications. In particular, it is highly undesirable to offer them to children.

Unusual tomato sauce recipe

What do you need:

• tomatoes - 1.5 kg;
• carrots - 0.25 kg;
• bell pepper - 0.5 kg;
• garlic - 1 clove;
• parsley - 50 g;
• vegetable oil - 0.2 l;
• vinegar (9%) - 20 ml;
• sugar - 120 g;
• salt - 20 g.

How to cook:

1. Wash, peel the vegetables and scroll them, alternating, through a meat grinder.
2. Finely chop the parsley.
3. Put the vegetable puree to cook over low heat. When it boils, add parsley and cook for 20 minutes.
4. Enter sugar, salt, oil. Continue to simmer the sauce for another 15 minutes.
5. Add vinegar, stir. After a couple of minutes, the sauce is ready. It can be poured into sterilized glass jars and closed for the winter.

Carrots give the sauce a unique flavor. It turns out so tasty that you want to eat it with spoons.

Tomato horseradish sauce

What do you need:

• tomatoes - 2.5 kg;
• horseradish root - 0.2 kg;
• garlic - 0.2 kg;
• salt - 20 g.

How to cook:

1. Prepare the vegetables, individually scroll them through a meat grinder.
2. Bring tomato puree to a boil, add horseradish.
3. After 20 minutes, add garlic and salt. After a few minutes, spread the sauce into jars and seal them tightly.

You may have come across such a sauce called horseradish. It gets very sharp. Good for cold.

Tomato plum sauce

What do you need:

• tomatoes - 2 kg;
• plums (peeled) - 0.5 kg;
• onions - 3 pcs.;
• sugar - 0.2 kg;
• salt - 1 tbsp. l.;
• red ground pepper - to taste;
• 9% vinegar - 100 ml.

How to cook:

1. Peel the tomatoes and puree. The softer its texture, the better.
2. Pour the plums with a little water and boil until the skin begins to peel off. Cool, remove the seeds and rub the plum pulp through a sieve, combining with tomato puree.
3. Finely chop the onion and mix it with the plum-tomato mass.
4. Boil the puree until its volume is reduced by a third.
5. Add salt, sugar, pepper, after five minutes add vinegar.
6. Boil the same amount and arrange in jars.

The taste of this sauce resembles tkemali, but this seasoning has pronounced tomato notes. Serve tomato-plum sauce with meat, including chicken. The sauce also goes well with french fries and potato dishes in general.

Tomato-cranberry sauce for poultry meat

What do you need:

• canned tomatoes in their juice - a jar of 1 l;
• fresh or frozen cranberries - 0.4-0.5 kg;
• dried grapes - 50 g;
• sugar - 0.2 kg;
• onion - 75 g;
• apple (6%) vinegar -00 ml;
• water - 100 ml;
• salt, seasonings - to taste.

How to cook:

1. Rub the tomatoes through a sieve, mix with tomato juice from a jar.
2. Pour cranberries with water, boil for 10 minutes, also wipe through a sieve.
3. Mix tomato and cranberry juices, add raisins, salt, sugar, pepper and other spices, as well as an onion cut into small pieces.
4. Boil the sauce until it thickens.
5. Mix with vinegar. Hold on fire for 2 minutes and close for the winter.

By and large, this sauce does not have to be preserved for future use, since it can be easily made in winter. It goes well with poultry meat.

Homemade tomato sauce is much better than store-bought. It can be served instead of ketchup, choosing the taste for a particular dish, or it can be used as a dressing for soups and second courses. Homemade sauce can be stored all winter without creating any special conditions for this. At the same time, it does not contain artificial preservatives, as well as dyes and thickeners. This is a completely natural product.

Description

Tomato sauce for the winter- this is an excellent homemade tomato preparation, which, in terms of its beneficial properties, is no worse than a fresh vegetable. Cooking it according to this recipe is not at all difficult and even very fast. Thus, it is possible to process tomatoes that are left unnecessarily into a supplement that is useful for the body, which will support immunity in the cold season.

In addition, why buy a product full of chemicals and food additives in the store when you can make your own seasoning at home. Store-bought sauce loses all its useful qualities, because it contains a large amount of substances that allow ketchup to have a longer shelf life, and home-made ketchup can be stored for no more than a few years.

The benefit of homemade tomato sauce lies in the content of a large amount of vitamins, including A, B, C, E, PP. Tomato sauce contains a substance called serotonin, which helps to restore the nervous system and bring the body back to normal after stress. Also, the sauce acts as an antimicrobial agent that helps cleanse the body. This preparation is simply indispensable for constipation, flatulence and diarrhea. Thanks to the daily consumption of canned tomato sauce, your body will be constantly nourished with vitamins, and your immunity will become stronger.

Cooking such a wonderful preparation for the winter guarantees you and your entire family good health. Our step-by-step recipe with photos will help you prepare tomato sauce for the winter.

Ingredients

• 
  (3 kg)
• 
  (1 kg)
• 
  (500 g)
• 
  (10 tablespoons)
• 
  (taste)
• 
  (1 tsp)
• 
  (1 tablespoon)
• 
  (2 pcs.)
• 
  (2 pinches)
• 
  (5 pieces.)
• 
  (3 pcs.)
• 
  (150 g)

Cooking steps

Prepare tomatoes, onions and bell peppers.



After washing the vegetables, cut them into several pieces.



Using a meat grinder, scroll through all the vegetables.



To use hot spices, take a bag of instant porridge. We put all the hot spices in a bag and stab with toothpicks on both sides.



In chopped vegetables we put 10 tablespoons of sugar, salt to taste, as well as 170 grams of butter, 1.5 tbsp. l. dry mustard, 1.5 teaspoons of hot chili pepper. We immerse the bag with spices to the vegetables. If you like spicy seasoning more, it is better to add more pepper.



After the sauce has boiled, leave the bag with spices for another 20 minutes, after which we remove it.



Pour the sauce into pre-sterilized jars and close them with boiled lids. After we put the jars upside down and cover with a blanket for several hours.



Tomato sauce is ready.



Bon appetit!

Homemade tomato sauce for the winter is not to be missed, and here's why. No matter how much advertising tells us which selected tomatoes and other organic products are used in the production of tomato sauces and pastes, everyone understands that this is a lie for commercial purposes. In fact, in the production of sauces, vegetable "substandard" is used - something that could not be sold fresh. Or they did not manage to remove it from the field in time and brought it to the factory in an already rotten state. All the same, vegetables go through the stage of cooking in special installations that change the smell, taste and other physical characteristics beyond recognition. What's next? Starch is added to tomato puree for the purpose of thickening, acetic acid as a preservative, salt, sugar, spices and ... that's it.

Sure? Personally, I do not know what can prevent a manufacturer from adding, for example, a flavor enhancer to ketchup. 1 person in 1,000,000 may turn to a laboratory with a package of sauce, and even then it is unlikely. Too people are accustomed to trust the products of well-known brands.

Meanwhile, the statistics of the incidence of the same stomach ulcer is gradually growing. And other diseases of the digestive system are becoming more and more every year. It is clear that ecology, heredity and all that. But even Hippocrates said: "We are what we eat."

Do you think that popular products lead to diseases of the gastrointestinal tract, without which it is difficult to imagine the diet of a modern person? Most of the husbands I know don't sit down at the table without a package of ketchup. It is sad but true that this does not add health to them.

If you don't want to get ahead of time some sore stomach, duodenum or liver (which is already choking with toxins for each of us), prepare homemade tomato sauce. Versatile, suitable for almost any occasion. It can be served with meat dishes: fried or baked chicken, turkey, chops, pork skewers and lamb ribs. Make a component of pizza with any filling. Drizzle over pasta or pasta. In general, there would be a sauce, but there will be a use.

I offer 3 cooking options.

The easiest homemade tomato sauce without sterilization

Ingredients:

• 6 kg of fresh tomatoes;
• 10-12 black peppercorns;
• bay leaf to taste;
• 3 large onions;
• 2 tablespoons of sugar;
• 1 tablespoon of regular vinegar;
• 1 heaping teaspoon of salt.

Cooking:

Wash the tomatoes, cut into pieces and pass through a meat grinder. Pour the tomato puree into a large saucepan. Peel the onion, chop it too and twist it through a meat grinder, send it to the pan with the tomatoes. Add bay leaf and peppercorns, you can add other spices to your liking. The main thing is not to overdo it.

Boil the puree for 50-60 minutes over low heat. Then rub through a sieve to make the consistency of the future sauce as uniform as possible. Add salt and sugar, stir until dissolved. Cook over low heat until thickened. Before putting into jars, add vinegar and mix thoroughly.

While the tomato puree was cooking, it would be possible to process the jars. But don't be discouraged if you haven't already done so. Clean jars can be put in a microwave oven for 4 minutes with a small amount of water or boil water in a slow cooker (“Steaming” mode and hold over steam for 10 minutes. Just put the lids in a ladle, pour water and bring to a boil. Hot tomato sauce put it in sterile jars, roll it up, turn it over and wrap it in a warm blanket.After a day, you can transfer it to the pantry.

Homemade tomato sauce with carrots and garlic for the winter

Ingredients:

• 6 kg of ripe tomatoes;
• 600 grams of onions;
• 1 kg of carrots;
• 1 small head of garlic;
• half a glass of vegetable oil;
• 1 cup of sugar;
• half a glass of vinegar;
• 1 heaping tablespoon of salt;
• spices to taste.

Cooking:

Wash the tomatoes, remove the core, cut them into slices and simmer in a saucepan until soft. Pass through a sieve to get rid of the skin and seeds. Cook until thickened, stirring thoroughly. At the end of cooking, add salt, sugar, spices. Cook for another 5-7 minutes, add vinegar, mix.

Peel onions and carrots. Cut the onion into thin half rings, grate the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown. Add to tomato sauce. Peel, chop the garlic, send it there.

Stir hot sauce with ingredients. Wash the jars, pour boiling water over the inside, fill with sauce, cover (without rolling) with clean boiled lids. Place in a pot of hot water to sterilize. Sterilization time with a barely noticeable boil of water is 45 minutes for cans with a capacity of 0.5 liters. After the specified time, remove the containers with tomato sauce from the pan, roll up, turn over, wrap.

Tomato sauce for the winter without vinegar

Ingredients:

• 6 kg of tomatoes;
• 1 small head of garlic;
• 1 pod of hot pepper;
• 2 tablespoons of sugar;
• 1 heaping teaspoon of salt;
• optional bay leaf.

Cooking:

Wash the tomatoes, cut into pieces. Peel off the garlic. Pass through a meat grinder along with pieces of hot pepper (you can not remove the seeds, but then the sauce will turn out to be quite hot).

Add bay leaf, cook for half an hour on low heat, wipe through a sieve. Mix with salt and sugar, cook over very low heat until thickened. Pour into clean jars, cover with boiled lids and place in a pot of hot water to sterilize. Processing time - 45 minutes. After that, take out the jars of spicy tomato sauce, roll up and cool upside down, wrapped in a warm blanket.

Enjoying great popularity in all countries of the world: not a single hamburger or barbecue is complete without this aromatic additive.

Unfortunately, store-bought ketchup has a negative effect on your health and figure, and it’s definitely not worth giving it to children.

"What should I do, because my child loves ketchup so much?" - you ask. The answer is simple - make your own tomato sauce. Indeed, in the product that you personally made, there will definitely not be any harmful additives, dyes and preservatives.

You can make such an addition to the main dish not only for once, but also prepare tomato sauce for the winter.

What products will be needed

Before we present you with recipes for tomato sauces, let's talk about what products and jars to choose for twists.

• The main ingredient in this recipe is tomatoes. It is advisable to choose large fleshy fruits, but if there are none, then any others will do. The main advantage of the seasoning is that you can use not only whole and even tomatoes, but you can buy beaten, cracked or irregularly shaped tomatoes for a lower price (you still turn them into puree). It is only important that they are fresh.
• If you are making a tomato dressing for borscht, then it is not necessary to remove the seeds from the tomatoes, but in other cases, make sure that the seeds do not come across in the sauce.
• Spices in all the recipes below are an optional ingredient. Add them to your liking: love spicy - more pepper, fragrant - more herbs, etc.
• If you are closing homemade tomato sauce for the winter, sterilize the jars well and boil the lids. It is also possible to put the product in glass bottles with a screw cap, however, in this case, store them in a cool place.

Sauce "Classic"

This tomato sauce is neutral, although very tasty. A lot of people like him.

Ingredients:

• Tomatoes - 1 kg.
• Large onion - 2 pcs.
• Sugar - 150 g.
• Salt - 1 tbsp. l.
• Odorless vegetable oil - 50 ml.

Cooking method

If you took a tomato “non-standard”, then we cut out all the spoiled and rotten places (note that you need to take “substandard” 1.5 times more than whole tomatoes without defects).

We cut the tomatoes into large pieces. We wipe them through a sieve, discard the skins and seeds.

We cut the onion into small cubes. Fry it in a sufficient amount of oil until golden brown. We send tomato puree, salt and sugar to the fried onions. Fry the tomatoes until they boil well and excess liquid evaporates from them.

Beat the mixture with a blender. Let it boil again. We pack hot in pre-sterilized half-liter jars and roll up. We put the jars on the floor, covered with a towel, lids down, wrap them in a blanket and leave them in this form overnight. In the morning we put the jars in a dark place.

Tomato sauce recipe for those who love spicy

This seasoning is suitable for passionate and hot natures - thrill-seekers. By the way, there is an opinion that moderately spicy food is good for the stomach and blood circulation. Serve this sauce with meat or pasta.

Ingredients:

• Tomatoes - 4 kg.
• Garlic - 2 large heads or 3 medium.
• Sugar - 6 tbsp. l.
• Salt - 0.5 tbsp. l.
• Coarse black pepper - 1 tbsp. l. with a hill.
• Allspice - 10 peas.
• Carnation - 10 inflorescences.
• Vinegar - 2 tbsp. l.
• Hot peppers - 2 pods.
• Paprika - 1 tbsp. l.

How to cook hot sauce

My tomatoes, remove all rotten and beaten places. We cut them into large pieces. Pour into a deep saucepan and bring to a boil.

After boiling, reduce the heat under the pan and simmer the future tomato sauce for half an hour.

Cut the pepper into rings and send it to the tomatoes. Simmer tomatoes with hot peppers for another 30 minutes. Add all the indicated spices and cook the sauce for another 15 minutes.

While the sauce is cooking, peel and pass all the garlic through the garlic press. Add it to the tomato mixture and simmer for another 10 minutes. Remove the sauce from the heat and pass it through a sieve. Return mixture to saucepan, bring to a boil. Add vinegar and simmer another 10 minutes.

Pour the sauce into pre-sterilized jars and roll them up. We put the jars with the lids down on the floor covered with a towel and cover them with a warm blanket. We leave them in this form for 12 hours. After we remove the jars in a dark cool place.

From the given amount of ingredients, you should get about three half-liter jars of ketchup. If you want to cook this homemade tomato sauce in larger quantities, then take all the products 2-3 times more.

Sweet and sour sauce

You can cook an unusual tomato sauce for the winter. The recipe for this seasoning is given below.

Ingredients:

• Tomatoes - 5 kg.
• Sour large apples (for example, Antonovka) - 2 pcs.
• Coarsely ground black pepper - 1 tsp.
• Cinnamon - on the tip of a knife.
• Nutmeg - 0.5 teaspoon.
• Honey - 1 tsp
• Hot red pepper - 1 tsp without a slide.
• Garlic - 1 head.
• Vinegar - 2 tbsp. l.

Cooking great condiment

Let's prepare the tomatoes - wash, clean from damaged places. Cut the tomatoes into large cubes. Remove the core from the apples with seeds and also cut them into cubes. Mix apples and tomatoes in a bowl. We put them on medium heat for 30 minutes (until the apples and tomatoes soften).

Grind the resulting mixture through a sieve and send back to the pan. Boil the tomato sauce for another 10 minutes. Add salt, black pepper, cinnamon, nutmeg and hot red pepper to the brew. Mix thoroughly and leave to simmer for another 5 minutes. Then add honey, vinegar and garlic and boil for another 5 minutes.

Distribute the sauce in pre-sterilized jars. Let's roll them up. We put the jars with a lid down on the floor, covered with a towel, and cover everything from above with a blanket. Let's leave them like that overnight. In the morning we will clean it in the pantry or cellar.

Barbecue sauce

The last tomato sauce, the recipe of which we will describe in this article, is everyone's favorite

This world-famous masterpiece was invented in North America and its recipe has been sold all over the world. Not a single picnic in nature can do without his participation in the USA.

Barbecue tomato sauce is popular not only because of its unusual and bright taste, but also because of its versatility: it can be used as an addition to the main course and as a marinade for meat, poultry, fish or even vegetables.

Here is the classic recipe for this sauce, but you can change it according to your own taste and the products you have.

Ingredients:

• Puree from fresh tomatoes - 1 kg.
• Tomato paste - 200 g.
• Large onion - 2 pcs.
• Odorless vegetable oil - 0.3 cups.
• Honey - 2 tbsp. l.
• Grain mustard - 2 tbsp. l.
• Granulated garlic - 2 tbsp. l.
• Ground chili pepper - 1 tsp with a hill.
• Worcestershire sauce - 30 ml.
• Apple cider vinegar - 100 g.
• and salt to taste.

Cooking process

Boil the tomato puree (without pits and skins) to evaporate all excess moisture. Cut the onions into small cubes and fry them in vegetable oil in a deep saucepan until transparent. Crush in the mortar. Send pepper, sugar and chili to the onion. Stir the mixture thoroughly.

Add honey and tomato paste to the pot. Stir again thoroughly and simmer for 5 minutes. Add the evaporated tomato puree to the mixture and simmer for 15-20 minutes over low heat.

Add vinegar and salt. Blend the mixture with a blender. Boil the sauce for another 20 minutes. Pour the finished product into sterilized jars and close them. Leave to cool on the floor under a blanket, lid upside down. After a day, put the jars in the cellar (if it is a cold season) or in the refrigerator.