Tomato sauce. Pomace Tomato Sauce: An Economical Technology

Among numerous recipes vegetable preparations for the winter, there are recipes for homemade tomato sauce. It is 100% natural and useful product. The recipe includes simple and affordable products.

Some useful tips:

• Tomatoes choose fleshy, ripe, without damage. You can remove the skin from the tomato, or you can cook with it.
• IN tomato sauce you can add fragrant spices taste. Rosemary is used allspice, thyme, oregano and others.
• So that there are no seeds, after the blender, the vegetable mixture can be rubbed through a sieve.
• To make the sauce thick, it must be reduced over low heat by 1/3 of the original volume.
• When preparing the sauce, it is more convenient to use a small container - jars of 0.3-0.5 liters. Such a container is more convenient to use, it is easy to sterilize it in a microwave oven (at full power for 5 minutes, adding 50 ml of water).

Homemade tomato sauce is popular with many housewives. It is delicious and prepared with natural products according to the tastes of family members.

Simple tomato sauce without vinegar

Ingredients:

• 1 kg ripe tomatoes
• 1 kg sweet pepper
• 5 cloves of garlic.

Wash vegetables, remove seeds from peppers. Cut vegetables into arbitrary slices and chop in a blender or in a meat grinder.

Pour the resulting puree into a saucepan, put on a slow fire, bring to a boil and boil for 7-10 minutes. Periodically, the mixture must be stirred so as not to burn.

Add garlic, passed through a press, salt, sugar, spices (to taste) and boil for another 7-10 minutes. You can make the sauce without garlic.

Pour hot sauce into sterile jars, roll up. Refrigerate and store in cool place.

Tomato sauce for the winter with vinegar

Ingredients:

• tomatoes - 5 kg;
• garlic - 5-6 cloves;
• sweet bell pepper - 1.5 kg;
• allspice - 10 pieces;
• black pepper - 15 pieces;
• onions - 5-6 pieces of medium size;
• cloves - 6-7 pieces;
• mustard seeds - 7-10 pieces;
• table vinegar 9% - 1.5 tbsp. spoons;
• salt - 60 g;
• sugar - 100 g.

To prepare this sauce, we need a large enameled pan.

1. Pre-washed tomatoes should be peeled. To do this, pour boiling water over them so that the peel can be easily removed.
2. Sliced ​​tomatoes and peeled bell peppers are passed through a meat grinder.
3. Next, peel the onion and garlic and also pass through a meat grinder.
4. The resulting mixture and spices (allspice and black pepper, cloves and mustard) are transferred to a saucepan and simmer over low heat for 1.5 hours, stirring occasionally. The sauce should evaporate.
5. When the sauce reaches desired consistency, gradually add granulated sugar and salt and simmer for another 30-40 minutes.
6. After the sauce thickens, add 9% table vinegar to it and continue to simmer for another 5 minutes, stirring constantly.
7. ready sauce pour into sterilized jars and roll up the lid. We turn the jars with the resulting sauce upside down and put in a warm place. When the sauce has completely cooled, the jars can be turned over.

9% table vinegar can be substituted for apple cider.

Recipe for tomato and apple sauce - everyone will like it!

• 1 kg ripe tomatoes
• 4 things. apples,
• 1 PC. bell pepper,
• 1 PC. onion.

Wash vegetables thoroughly running water, dry.

Cut the prepared ingredients into arbitrary pieces, put in a saucepan. Add three cloves of garlic and ¼ of the chili pepper. Cover the pot with a lid and put on a slow fire. Simmer vegetables for 15-20 minutes.

Add spices and spices to the future sauce, Bay leaf, 1 tablespoon of salt and sugar. From spices, black ground pepper, paprika, cloves, coriander are used. Cook the sauce with spices for another 5-10 minutes.

Throw away the bay leaf. Vegetable mix Pour into a blender, puree until smooth.

Pour the resulting mass back into the pan, add 20 ml of 9% vinegar, bring to a boil and remove from heat.

Pour into sterile jars, roll up with sterile lids. Store refrigerated jars in a cool place.

Tomato sauce with apples is served with poultry dishes, cold cuts, is used as a dressing for dishes from pasta.

Spicy tomato sauce for the winter

• Large fleshy tomatoes - 1.5 kg;
• Garlic - 3-4 cloves;
• Red hot pepper- 1 pod;
• Basil (can be dried) - 20g;
• Olive oil - 1.5 tbsp. spoons;
• Bulgarian Bell pepper- 3 pieces;
• Salt - 2 tbsp. spoons;
• Sugar - 2.5 tablespoons.

Cooking method:

For cooking, you need a deep frying pan.

1. Rinse vegetables thoroughly, remove seeds and peel.
2. Peeled tomatoes, garlic, sweet and hot peppers cut into slices.
3. Pour 2 tablespoons of olive oil into a deep frying pan and put on fire.
4. When the oil is hot enough, put the Bulgarian, hot pepper and garlic in it. Fry for 7-10 minutes, stirring constantly.
5. Add the chopped vegetables to the roasted vegetables. large slices tomatoes. Cover the pan with a lid, stir and simmer over low heat for about 1.5 hours until the mixture thickens.
6. When the sauce reaches the desired consistency, add salt, sugar and basil, simmer for another 5 minutes and remove from heat.
7. Pour the resulting sauce into a sterilized jar, roll up the lid and place in a dark place.

Advice . For getting thick sauce choose ground varieties of tomatoes, not greenhouse ones. They highlight least amount juice and boil better.

Krasnodar tomato sauce

To prepare homemade Krasnodar tomato sauce for the winter, the following ingredients are needed:

• tomatoes - 2 kg;
• medium size sweet and sour apples 3-4 pieces;
• garlic 6-8 cloves;
• red hot pepper (1/2 medium-sized pod);
• ground black or a mixture of peppers 1.5-2 tsp;
• salt 3 tsp;
• honey or sugar 2 tbsp. l;
• nutmeg 1 tsp;
• cinnamon - 1 dess.l.;
• vinegar 6% 40-50 ml.

Tomatoes are blanched in boiling water for 2-3 minutes, then dipped in ice water. Peel the skin and cut into two to four pieces (depending on the size of the fruit). Sliced ​​tomatoes are placed in a saucepan and stew for 20-25 minutes until completely softened. 3-5 minutes before the end of cooking add cinnamon, hot and black pepper. Cool slightly and rub through a sieve.

Peeled and cut into slices apples are boiled until soft in Not in large numbers water. Beat the apples with a blender and combine with the mashed tomato mass. Mix thoroughly, add salt and sugar. Simmer over low heat for 30 minutes.

5 minutes before the end of cooking, nutmeg, vinegar and garlic are added to the sauce.

Sterilization

To prepare tomato sauce for the winter, the jars are thoroughly washed and then sterilized. The lids are boiled for at least 5 minutes. The finished sauce is laid out in containers of 0.5-0.75 l and sterilized:

• in the microwave oven - 5-7 minutes;
• in a pot of boiling water - 15-20 minutes;
• in an oven preheated to 160 ° C - 10-15 minutes.

Banks are twisted and turned over until completely cooled.

If possible, use "beef" tomatoes, which are sweet and firm. Sugar and salt are best added at the end of cooking, when all the excess liquid has boiled away.

When cooking the sauce, it is advisable to use an enameled or stainless utensils. Cooking in it will preserve all the vitamins as much as possible.

Tomato sauce for the winter without sterilization

For the preparation of tomato sauce are used:

• tomatoes - 6 kg;
• onions - 6 heads of medium size;
• garlic - 10 cloves;
• hot pepper - 2-3 peppercorns;
• salt - 1 tbsp. spoon with a slide;
• sugar - 200-250 g;
• apple cider vinegar - 100 ml.

In addition to the tomato base, the use of various fruits, vegetables, herbs and spices is allowed.

Tomatoes are thoroughly washed, undamaged are selected and passed through a meat grinder. Place in a bowl with chopped onion. When fruit and vegetable ingredients (plums, sweet peppers, apples, zucchini) are added to the sauce, they are crushed together with tomatoes and onions. The resulting mass is brought to a boil, and boiled until a thick mass is obtained.

2 minutes before readiness add spices, crushed garlic, sugar, salt and vinegar.

Pods are removed from the resulting mass hot pepper and again pass through a meat grinder (break with a blender). To obtain a more delicate texture - rub through a sieve. Bring to a boil again.

When canning ready-made tomato sauce:

• sterilize jars, boil lids;
• hot sauce is immediately laid out in jars and rolled up;
• hot jars turned upside down are wrapped and left for 2-3 days.

Adding apple, grape or balsamic vinegar will give piquant note.

Pizza sauce for the winter

Ingredients:

• Tomatoes - 4 kg;
• Onion - 5-7 heads;
• Sweet bell pepper - 500 gr.
• Garlic - 1.5 heads;
• Provence herbs - 3 teaspoons;
• Olive oil - 2 tbsp. spoons;
• Apple cider vinegar - 100 gr.
• Salt - 2 tbsp. spoons;
• Sugar - 5 tbsp. spoons.

For more hot sauce add 1 chili pepper to all ingredients.

Cooking method:

1. We wash the tomatoes, pour over with boiling water, remove the skin and cut into slices.
2. We clean the onion, garlic and bell pepper.
3. We pass the prepared vegetables through a meat grinder, put them in a saucepan with a thick bottom and set to stew on a slow fire, stirring occasionally. Cook for 40-60 minutes.
4. When the mass thickens, add to the sauce olive oil, mixture provencal herbs, granulated sugar and salt.
5. Cook for another 10 minutes, then add apple cider vinegar to the pan and mix thoroughly. Let the sauce simmer for another 2-3 minutes and remove from heat.
6. Pour the finished pizza sauce into jars. After the sauce has cooled completely, put it in a cool place.

If you prefer to make sauces sunflower oil rather than olive oil, then choose a quality refined oil.

Video: pizza sauce from Irina Khlebnikova

Tomato sauce for bolognese

• Tomatoes - 5 kg;
• Tomato paste - 250 gr.
• Onions - 6-7 heads;
• Garlic - 1 head;
• Olive oil - 3 tbsp. spoons;
• Basil - 20-25 gr.
• Paprika - 20-25 gr.
• Parsley - 40 gr.
• Red pepper - 5 gr.
• Black ground pepper - 5 gr.
• Wine vinegar - 100 gr.
• Salt - 1.5-2 tbsp. spoons;
• Sugar - 5 tablespoons.

To prepare the sauce - the basis of the bolognese, you will need a medium-sized saucepan and a frying pan.

1. Put pre-washed and chopped tomatoes in a saucepan and cook for 2 hours over low heat.
2. Finely chopped onion is sent to a frying pan heated with olive oil and sautéed. When the onion becomes transparent, add finely chopped garlic to it and fry for another 3 minutes.
3. We shift the tomato paste into a deep container and dilute it with tomato juice obtained during the cooking of tomatoes. Add to the bowl with the tomatoes and stir.
4. Next, add spices (black and red pepper, paprika), salt and granulated sugar, mix everything. Finely chop the parsley and basil and poison it in a saucepan.
5. Cook the sauce for 7-10 minutes and add the garlic and onion sautéed in olive oil. At the very end add vinegar let it simmer for 5 minutes and remove the sauce from the heat.

Put the finished bolognese sauce in sterilized jars, roll up the lid and put it in a warm place to cool.

Pomace Tomato Sauce: An Economical Technology

The technology proposed here provides for the use of pomace as a raw material for tomato sauce, which remains after extracting juice from a tomato on a centrifugal electric juicer, leaving in the waste enough liquids.

If you have an auger juicer, in which the waste is dry, you can use tomatoes or their juice as raw materials.

The production process looks like this:

• cake left after pressing tomato juice, rub through a sieve;
• squeeze the resulting puree through cheesecloth to remove excess water, pour into a wide saucepan and put on the stove;
• lay the crushed ingredients, the composition and quantity of which are indicated in the selected cooking recipe, spices - preferably in a gauze bag;
• set the temperature of the heating of the pan so that the mass gurgles a little, and cook, stirring constantly;
• after 60 minutes, remove the bag of spices, cool the mass, rub it through a sieve and cook further, not forgetting to stir, until the desired consistency is obtained;
• 5-10 minutes before the end of the cooking process, add vinegar, salt, sugar and mix;
• Arrange the finished sauce in pre-sterilized jars, roll them up and place them in the refrigerator or cellar for storage.

To remove from tomato puree more water, without making any effort, leave it in a gauze bag for a day in the refrigerator, allowing the water to drain on its own.

Below, for example, are two options for a set of ingredients that give the sauce a taste and aroma that will satisfy most lovers of delicious food.

Classic recipe

The most common type of preparation of tomato sauce due to the large number of possibilities for its use. For 1 kg of tomato puree (or 1.2 kg of tomatoes) you will need:

• onion - 1 medium-sized head;
• bay leaf - 1 pc.;
• cloves - 3 pcs.;
• sweet pea pepper - 5 pcs.;
• sugar - 1 tsp;
• salt - 0.5 tsp;
• vinegar 9% - 1 tsp.

With cilantro

For 1 kg of tomato puree (or 1.2 kg of tomatoes) you will need the following components:

Spicy tomato sauce fresh tomato ov goes well with almost any meal or snack. You can cook it with your favorite set of spices, but I will share the recipe that I use most often.

Ingredients:

• 8 medium tomatoes;
• 2 tablespoons butter or vegetable oil;
• 2 teaspoons of mustard seeds;
• 2 bay leaves;
• 1 teaspoon of cumin seeds;
• 2 teaspoons ground coriander;
• 1 small star anise;
• ¼ teaspoon turmeric;
• 1 teaspoon of salt;
• 2 tablespoons sugar (optional)

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Cooking process:

1. Pour boiling water over the tomatoes and remove the skin from them.

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2. Cut them into small pieces and chop with a blender or mash with a masher. There is another option - cut the tomatoes in half and rub them on a grater to the skin.

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3. In a thick-bottomed pan or saucepan, melt butter on slow fire. Add spices to the oil, mix and fry for 30-40 seconds.

4. Pour the tomato mixture into the pan and bring everything together to a boil. Continue to cook the sauce, stirring occasionally.

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5. As it thickens, it is necessary to stir it more and more often, and cook until there is very little liquid left in it. The consistency of the sauce should be thick, like store-bought tomato sauce (but not like concentrated tomato paste).

6. When the sauce thickens enough, remove large spices from it - bay leaf and star anise. If you want to make it completely homogeneous, you can additionally rub it through a sieve.

7. That's it! Our homemade fresh tomato sauce is ready. Bon appetit!

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

How to cook

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

Food preparation

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

Preservation Recipes

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

With plums

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

Ingredients:

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

Cooking:

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

Learn how to cook with other recipes.

tomato apple

Available unusual taste, if you use tomato sauce with apples for cooking. It turns out very soft gravy to meatballs, chicken or other meat products. All components are easy to find, but it is better to start harvesting in the summer, when the price of apples, which are the basis unique taste, low and easy to buy. Step-by-step instruction to create apple tomato sauce will help you implement this recipe.

Ingredients:

• ripe large sweet apples - 4 pcs.;
• tomatoes - 10 kg;
• red pepper, ground cinnamon- 0.5 tsp;
• honey, ground black pepper, nutmeg - 1 tsp;
• 9% vinegar - 1.5 tbsp. l.;
• garlic - 5 large cloves.

Cooking:

1. Tomatoes must be peeled, cut into small slices. Put in a saucepan, simmer over low heat until they become soft. Then grind them through a sieve.
2. Apples also need to be chopped finely, stew them, then grind and combine with tomatoes. Keep covered for 10 minutes.
3. Add spices to the resulting puree, cook for 10 minutes. Garlic, vinegar, put in the pan last, keep on fire for another 5 minutes.
4. Prepare jars in advance (10 pcs.). Spread out some more hot mix in a container, roll up the lids. Can be used with cabbage cutlets, vegetable dishes, potato casseroles.

Spicy

You can adjust the spiciness of the dish by changing the amount of chili pepper. If you want to add a touch of acidity to a hot tomato sauce recipe for the winter, put a spoon apple cider vinegar. Using onions instead of garlic will help you get more soft taste. Thyme, rosemary can act as spices. Instructions for cooking with photos will help you master the recipe.

Ingredients:

• basil, oregano - to taste;
• olive oil - 3 tbsp. l.;
• chili pepper - 1 pc.;
• tomatoes - 5 pcs.;
• red sweet pepper - 2 pcs.;
• salt - to taste;
• garlic - 2 cloves;
• celery - 1 stalk.

Cooking:

1. Wash the celery and chili well. Peel vegetables, chop.
2. Take a couple of cloves of garlic, remove the husk and chop coarsely.
3. Heat olive oil in a frying pan, put these vegetables and fry until they become soft.
4. Wash tomatoes, sweet red pepper. Remove the insides, seeds from the last, remove the skin from the tomatoes (but not necessarily). Cut vegetables into large cubes.
5. Add peppers to the rest of the vegetables in the pan, fry for 5 minutes. Add tomatoes immediately and cover.
6. Next, salt and spices are added. You need to simmer on the quietest fire, do not remove the lid. The volume of ingredients will decrease by about 3 times.

The best homemade tomato sauce recipe

Among chefs, homemade tomato sauce is said to be much better than any from the store. You can adjust the taste of this component for many dishes during the cooking process. There is always an opportunity to mix some additional components so that your guests will remember your dishes from meatballs or shrimp for a long time. All options are prepared with the main course, do not imply conservation.

From fresh tomatoes

This is the classic and easiest way to make a sauce for pasta, chicken or other dishes. The main condition is that the tomatoes must be fresh, so preparing seasoning in winter is problematic, but very easy in summer, when the shelves are full of vegetables. Recipe for making tomato sauce fresh vegetables takes about 2 hours, so be sure to take your time.

Ingredients:

• garlic - 2 cloves;
• large bulb;
• fresh tomatoes- 1 kg;
• salt, pepper - to taste.

Cooking:

1. Dip the fresh tomatoes for a minute in boiling water, then immediately place them in cold water. This will help you easily separate the skin from the pulp.
2. Cut the fruit, remove the seeds.
3. Fry finely chopped garlic and onion small fire in vegetable oil. Add tomatoes to them when the onion becomes soft, transparent.
4. Pepper and salt.
5. Simmer over low heat to remove excess moisture. Different varieties tomatoes have different time cooking, for example, cherry tomatoes should cook faster.
6. If the sauce is sour, add some sugar.
7. Take a blender to grind the ingredients until smooth.

Italian for spaghetti

Most people love pasta. They are different forms, but the most famous are spaghetti, which were invented by inventive Italians. Generally people just add some ketchup or butter, but classic recipe implies a different condiment. Below is the tomato spaghetti dressing recipe that was originally used.

Ingredients:

• garlic - 1 head;
• fleshy, ripe tomatoes- 4.5 kg;
• carrots - 2 pcs.;
• onion - 1 head;
• salt - 1 tbsp. l.;
• celery stalks - 2-3 pieces;
• basil leaves - 1 bunch;
• olive oil - 2 tbsp. l.

Cooking:

1. Keep in mind that Italian tomato sauce is cooked for about 2 hours.
2. Wash all components thoroughly, cut garlic, celery stalks, carrots into cubes.
3. Heat the oil in a saucepan, put the vegetables there, fry for 5 minutes, stirring with a spatula.
4. Tomatoes are best cut into slices, add them to stewed vegetables, salt and keep on fire for another hour.
5. Next, remove from heat, wipe the mixture through a sieve in small portions.
6. The resulting homogeneous mass is again put on slow fire, cook for 2 hours.
7. You can use the seasoning right away or put the basil in jars and roll it up for the winter.

This is another dish that came from Italy and was very fond of people in Russia. All pizza ingredients are important, but without delicious base it will turn out fresh and dry. It doesn't matter what you choose as a condiment: seafood, salami, sausages or chicken. You will need a good tomato sauce for your tomato pizza anyway. The recipe for it looks like this.

Ingredients:

• olive oil - 30 ml;
• ripe tomatoes - 600 g;
• salt - 0.5 tsp;
• sugar - 2 tsp;
• cilantro sprigs - 3 pcs.;
• dried oregano - 0.5 tsp;
• basil - 1 branch.

Cooking:

1. Remove the peel from the tomatoes, chop using a blender, pass through a sieve.
2. Cook the mashed mass over low heat for 20 minutes, stirring with a wooden spatula.
3. Then put sugar, add salt, olive oil.
4. After 5 minutes, you need to add chopped herbs, squeezed garlic through a press.
5. Keep on fire for about 15 minutes.

This option can be an excellent basis for preparing any dish. It's not always possible to come up with something special, so it will be useful to know how to make tomato paste sauce. You can optionally add different ingredients to it and stew together: meat, vegetables (lecho), seafood, pasta. The sauce will give spicy taste every dish.

Ingredients:

• water - 1 glass;
• granulated sugar - 3 tbsp. l.;
• tomato paste - 4 tbsp. l.;
• ground cloves, cinnamon - a quarter of a teaspoon;
• salt - 1 tsp;
• ground black pepper - 0.5 tsp.

Cooking:

1. Bring the water to a boil, dissolve the tomato paste in it.
2. Immediately add spices, salt, sugar, mix well.
3. Boil for 5 minutes.
4. Let the sauce cool down, you can put it on the table or use it as a base for another dish.

Tomato-sour cream

Combine stewed tomatoes may with different ingredients which will help to achieve a certain taste of the dish. One of the options - tomato cream sauce, it cooks quickly, so it can be used to diversify lunch (add to broth) or dinner. Gravy goes well with seafood, meat, a little worse for pasta. Explore step by step recipe.

Ingredients:

• carrots - 1 pc.;
• sour cream - 150 g;
• tomato paste - 2 tbsp. l.;
• onions - 1 head;
• Wheat flour premium- 1 tbsp. l.;
• vegetable oil, ground black pepper, paprika, salt - to taste.

Cooking:

1. Finely chop the onion, grate the carrots.
2. Fry them in vegetable oil for 3 minutes.
3. Add tomato paste to them, mix.
4. Fry the mixture for 4 minutes.
5. Pour flour into a container.
6. Pour sour cream next.
7. Then spices to your taste.
8. Pour in a glass of water and mix thoroughly.
9. Simmer the contents until it becomes thick.

Delicious dishes

There are many options for dishes with this ingredient, but the sauce has the most active influence on the final result when cooking pizza and pasta. You can have great Italian spaghetti, but without the proper dressing, it's still just pasta. The taste of pasta is largely influenced by the sauce, it gives the dish expressiveness, peculiarity, sharpness and piquancy. Price Italian spaghetti higher than other such products, so it is important to make a quality seasoning.

If spaghetti is not available in the store, use any other quality pasta. From the recipe that will be given below, you will get about 6 servings of delicious, fragrant pasta. It is designed for a large number of guests, but if there are fewer of you, divide all the data by two. You will have a wonderful dinner for two or three family members.

Ingredients:

• spaghetti - 500 g (one pack);
• salt, sugar - 0.5 tsp;
• olive oil;
• sweet bell pepper - half or 1 small;
• tomatoes - 5 pcs.

Cooking:

1. Throw the spaghetti into the pot. Half a tablespoon is enough for 3 liters of liquid. l. salt. Immediately add the same amount of vegetable oil.
2. Boil pasta for about 13 minutes. Before washing them, be sure to try them, they should not be hard.
3. Cut the washed tomatoes into 4 pieces.
4. Put them together with garlic (the more it is, the spicier the dish will be), pepper in a blender. Grind the ingredients, pour them into a saucepan.
5. Add sugar, salt and bring to a boil.
6. Put a few chopped garlic cloves, olive oil in a thick-walled pan, heat them up.
7. Ready spaghetti pour into another pan or into a saucepan, heat them together with garlic and oil for 3 minutes.
8. Expand by portioned plates and drizzle with tomato sauce.

Another dish in which dressing is very important is meatballs. If the gravy is made incorrectly or not used at all, then the meat will turn out to be very dry and bland. Can be added different variants seasonings, but the sauce is better than the others. From meat, choose pork and beef or Ground beef. Use tomatoes for gravy own juice. Below is a recipe for cooking a dish with a photo.

Ingredients:

• breadcrumbs - 50 g;
• ground beef - 700 g;
• basil - a quarter of a teaspoon;
• tomatoes in their own juice - 40 g;
• carrots - 1 pc.;
• egg;
• onion - 1 pc.;
• celery petioles;
• dry white wine - 60 ml;
• lemon juice - 1 tbsp. l.;
• pepper;
• salt - to taste.

Cooking:

1. You should start with meatballs. mix breadcrumbs, minced meat, egg and water.
2. Mix thoroughly the meatballs, give them a shape.
3. Fry the meat in vegetable oil on all sides, put on a dish.
4. In a frying pan, fry the carrots cut into circles in vegetable oil.
5. Add wine, fork-mashed tomatoes (with liquid), lemon juice.
6. Bring the mixture to a boil, add celery, onion and meatballs.
7. Simmer for 20 minutes.

If you are wondering how to make tomato sauce at home, know that every chef has his own secrets that help make the dish tastier. Here are some of them:

1. You can change the taste by adding certain ingredients. For example, mushrooms can make it more appetizing, saturated. Try adding white, mushrooms or russula to the recipe. They should be ground in a blender.
2. If your gravy is too oily, you can strain it through a clean, damp cloth.
3. Keep ready mix it is necessary in a sealed container so that a film does not form on the surface.

Video:

Making tomato sauce is as easy as shelling pears, but having mastered this simple wisdom, you immediately add several dozen new dishes to your arsenal. After all, tomato sauce can be used not only for pizza or - you can serve fish or meat with it, you can stew in it, and so on, and the use of various herbs and seasonings will allow you, using this recipe, to make a sauce for all occasions. I myself cook it quite often - that's why I decided to describe it once basic recipe not to rewrite it over and over again.

Basic tomato sauce recipe

300 g sauce

1 tbsp olive oil
1 garlic clove
1 small onion

500 g of pureed tomato pulp (trade winds) or
500 g chopped tomatoes or
650 g tomatoes in their own juice or
800 g ripe tomatoes

herbs or dried herbs

Depending on the season, you can make tomato sauce from a variety of prepared tomato products or fresh tomatoes. If you have really ripe ones, and not "plastic ones", you need to remove the seeds, and the result will be a feast for the eyes. Sliced ​​tomatoes in their own juice small pieces, well, you don’t even need to do anything with mashed or chopped tomatoes.

Now that we have decided on the base of our sauce, heat the olive oil in a small saucepan and fry the finely chopped garlic. We do everything on a small fire! After a minute, add the chopped onion, and sauté for a few minutes until translucent. Then add tomato base and herbs. Which? It depends on your goals - sauce for meat works especially well with rosemary and bay leaf, for pizza - oregano, gives a slightly more delicate flavor, and you can also experiment with thyme, sage, marjoram ...

Let the sauce simmer over low heat for about an hour to thicken and take on its own. unique taste. Shortly before this time, season it with salt and black pepper, then remove from heat and, if necessary, rub through a sieve. Ready-made sauce can stand in the refrigerator for several days, and for serving it only needs to be warmed up. And ketchup can now be thrown in the trash - and never buy it again.

Today we will reveal the secret of how to make the most delicious tomato sauce for pizza - the best gas station for a real Italian delicacy, one of the most popular dishes in the world. If you are a beginner and do not understand the nuances at all, you will need even more dedication. Approach the matter with love, invest your soul, and then everything will definitely work out.

Ingredients and method of preparation

Tomatoes are something that is loved and appreciated in Italy, and therefore they are used in huge quantities. The genuine sourness of a ripe red vegetable can add color to any culinary creation.

Tomatoes have long been one of the main ingredients Italian cuisine. They are blanched, stewed, baked, dried, canned and used in sauces in almost any form.

The classic dressing is prepared from the most ripe fruits, fleshy, fragrant, absorbing all the juices. Preference is given to plum varieties. They contain the least amount of moisture and seeds.

The skin must be removed from the tomatoes.

Then they are mashed in various ways:

• crushed with a blender, or rubbed through a sieve raw;
• stew until it turns into a homogeneous mass;
• baked in the oven, and then chopped with a blender or with a fork.

Instead of fresh tomatoes, canned ones are used, without skin in their own juice.

Italian cuisine is never complete without spices. Basil and oregano are traditionally used in pizza sauce. Sometimes they are used separately. Tomatoes are flavored with both dried and fresh herbs.

Garlic is one of the favorite spices on the Apennine Peninsula. It is almost always added to tomato sauce. It perfectly combines with the taste of ripe fruits and enhances the flavors of all the components of the filling.

Garlic is put in fresh, dried, pre-fried form. It is crushed with a knife, crushed, pushed through a press. Some recipes do not require the physical presence of seasoning. The flavor is extracted from it by frying the whole cloves in olive oil. The garlic is then removed, and the main ingredient, tomato paste or chopped tomatoes, is placed in the fragrant essence.

At home, in addition to olive, you can use other food vegetable oils necessarily refined and odorless.

The dressing is flavored with salt, ideally sea salt. You can add some sugar to enhance the taste. Recipes do not always indicate its exact amount. Here everyone decides for himself, focusing on personal preferences. As in the case of salt, someone likes saltier, and someone almost bland.

There are many variations on the theme of tomato pizza sauce. Even in Italy itself different regions it is prepared in different ways. What can we say about the remote corners of the planet.

Many countries around the world have their own culture of making pizza or a dish similar to it. The taste of these snacks corresponds to the preferences of those people who live there. Local pizzaiolo can prepare a sauce that is completely different from Italian, with the addition of wine, other vegetables (carrots or bell peppers), vinegar, sour cream, etc.

We offer to consider several recipes and take some of them to your note.

Tomato sauce recipes for pizza

First, let's look at the recipe for a classic Italian sauce. And then we turn to its variations and conclude whether it is worth trying to improve something that is already perfect in itself.

Classic Italian pizza sauce

Oddly enough, but Italians prefer to prepare tomato sauce from canned tomatoes. And it's not just about convenience. Dressing from tomatoes in their own juice turns out to be thicker, richer and more tasty.

The recipe includes several ingredients: actual tomatoes, pepper, oregano, salt and olive oil. Tomatoes need canned, without skin.

We spread the contents of one jar along with juice (this is about half a kilogram) into a deep container. Beat with an immersion blender until a homogeneous mass is formed.

Only after that add all the other components:

• dry oregano - 1 tablespoon;
• salt - to taste;
• some black ground pepper- also to taste.

Pour olive oil (4 tablespoons) at the very end. In no case should it be whipped with a blender along with tomatoes, because otherwise the sauce will turn out to be completely different in structure pink paste. But since we don't need it, we add the oil at the end and mix it in gently with a spoon.

Now we can say that the sauce is ready. It does not need to be heated, stewed, or boiled. Since the pizza is placed in the oven, then all the ingredients will be cooked there.

As you can see, real italian sauce it’s completely easy to make, so is it worth spending money on purchased ketchups of unknown composition and unknown origin?

Tomato sauce like in a pizzeria

alternative classic sauce may be the invention of local pizzaiolo. This dressing will taste more expressive to some. In many countries of the world, including ours, pizza is perceived not as light snack, but as a real hot dish, which is expected not only to satisfy hunger, but whole gamut sensations.

Take a kilogram of tomatoes in their own juice. Place in saucepan. Add coarsely chopped, seeded red bell peppers to them. In the same mass, chop two onions and one head of garlic.

Be sure to salt the mixture to taste. Add half a teaspoon of dried oregano, basil and marjoram. To enhance the taste, add a small spoonful of sugar and pour a quarter cup of extra virgin olive oil.

Bring the mixture to a boil. Reduce the heat to a minimum and leave the sauce on it for about half an hour. Remember to stir occasionally so the mixture doesn't stick to the bottom and burn.

When the mass is reduced in volume by half, turn off the heat and let it cool slightly. Whip the contents of the saucepan with a blender and boil again. After the sauce has cooled, it will be completely ready for further use.

Boiled tomato pizza sauce

The classic Italian sauce is not boiled, but you can go the other way by putting it out on the fire. This will help the taste of tomatoes and seasonings to open up, and the aromas to unite into a single whole.

You will need a jar of peeled tomatoes canned in their own juice, a deep stewpan, a wide flat knife, a couple of garlic cloves, oregano and black pepper powder, refined olive oil.

Peel the garlic and crush it with a knife. Fill the bottom of the saucepan completely with olive oil. fry in it crushed garlic. When it changes its color and completely gives up the aroma, remove it and put the tomatoes chopped with a blender instead.

Let the mass boil, season it to taste with salt, pepper and oregano. Cook over medium heat for 2-3 minutes. If the sauce is too thick, it can be slightly thinned with water.

After the mass acquires an orange tint, the fire can be extinguished. Before applying the sauce to the base, it must be allowed to cool.

Pizza sauce with fresh tomatoes

For the sauce, it is not necessary to look for canned tomatoes. It can be made from fresh tomatoes. This topic becomes especially relevant in the season when abundantly ripening crops make us look for new ways to process it.

Take 3-4 ripe fruits. Pour boiling water over them for two minutes, then pour over cold water. This procedure is called blanching. It is usually used to keep natural color and the taste of vegetables ready dish. But it will help us quickly and easily remove the skin from raw tomatoes.

Grind peeled tomatoes with two cloves of garlic using a blender, food processor or other kitchen appliances. Put the workpiece in a saucepan, add a couple of tablespoons of olive oil, a pinch of basil, oregano and a little black pepper to it.

Simmer over low heat for five minutes. Don't forget to let the sauce cool before you apply it to the base.

Pizza sauce with canned tomatoes and carrots

An unusual option will appeal to those who love sweet sauces. Roasted carrots soften the taste of the dressing and suppress the excess acidity of the tomatoes. This sauce can also be served with pasta and meat dishes.

You need to peel one medium carrot and one onion. Finely chop them. It is better to grate carrots. Put in a pan and fry in a large amount of olive oil.

Pour the golden dressing into a deep saucepan. Send the contents of a jar of canned tomatoes there. Season with black ground pepper and salt to taste, half a teaspoon of basil and the same amount of sugar.

Heat up the contents of the saucepan. Let it simmer covered for 15-20 minutes. Then everything should be scrolled properly with a blender or combine. The sauce can be put into jars and stored in the refrigerator for up to 3-5 days.

With red wine

This sauce is completely different from classic version. But due to their unusual components, it has such a unique aroma that lovers of something new will definitely like it.

Be sure to give them to your family to try. Prepare half an onion. Cut it into small pieces. Place in saucepan. Pour some olive oil, add sugar, salt and red pepper to taste.

Fry the onion until golden brown. Add 4 tablespoons of dry red wine to it. Boil the mixture over medium heat for 2-3 minutes.

During this time, prepare the tomatoes. Take 3 large ripe tomatoes, peel them from the skin and cut into small pieces. Transfer to a saucepan with the wine-onion mixture. Add some more salt if not enough.

Simmer the sauce for 5 minutes over low heat. Then add a finely chopped sprig of parsley to it. Add cloves to the tip of a knife and nutmeg. Grate literally 1 cm of celery root.

Simmer everything together for another 10 minutes, and then remove from heat. The finished sauce must be cooled and chopped with a blender.

With tomato paste

Instead of fresh and canned tomatoes, you can use ready-made tomato paste. Neither the taste nor the texture will suffer from this.

Tomato paste pizza sauce is prepared in just a couple of minutes. We will need two tablespoons of a thick base.

Dilute the pasta with cold water, pour a little at a time and stir thoroughly. The sauce will turn out not too liquid and not very thick, it should be well spread on the dough.

If we have achieved the desired consistency - it's time to add seasonings. Put salt and ground red pepper to taste. Two tablespoons of oregano and the same amount of extra virgin olive oil.

Mix the components until a homogeneous mass. Please, the sauce is ready!

With garlic and basil

This recipe uses fresh green basil (1-2 branches). It is placed whole, together with three cloves of garlic, in heated olive oil. Oil is poured into the bowl in which the sauce will be prepared.

Fry the seasonings for a very short time and add mashed potatoes to them. canned tomatoes. Take one jar and pre-grind its contents.

Let the puree simmer for about 5 minutes. Add salt to taste. We mix. At the end of cooking, remove the garlic and basil from the sauce.

Making pink pizza sauce

Pizza is not the same all over the world a traditional dish what is cooked in sunny Italy. Therefore, fantasizing is not forbidden. Instead of the classic traditional sauce, you can cook a not quite familiar pink, which is perfect for shrimp and other seafood.

Pink sauce is prepared on the basis of mayonnaise. Measure out half a glass of Provence and add two teaspoons of tomato paste to it.

So that the sauce is not too thick, it is diluted with 2-3 tablespoons of fat (20%) cream. Squeeze a clove of garlic into it, pour a teaspoon lemon juice, salt to taste and put literally half a teaspoon of sugar.

This sauce does not need to be boiled. After connecting all the components, it is ready for use.

Raw tomato sauce

Pour boiling water over fresh tomatoes. Peel them off. Cut as desired and leave in a blender. Add garlic to taste fresh basil and salt.

The oven must be heated to 195˚C. Keep the tomatoes in this mode for 40-50 minutes.

Take out of the oven, remove the skin. Grind into puree. Add a tablespoon of oregano, half a spoonful of basil, a little (to taste) dry or fresh rosemary, ground black pepper, sugar and salt, two tablespoons of olive oil to the pasta.

That, perhaps, is all. Now you know how to make tomato sauce for pizza at home. Which one tastes better is up to you.