Delicious sauces for the winter recipes. spicy tomato sauce

Whatever tomato sauce can be: sweet and sour, ideal for meat and poultry, sweetish for potatoes, spicy with sourness for pasta and other side dishes. However quality sauce from natural products is not cheap. Each housewife is able to correct the situation by preparing tomato sauce for the winter during the harvest season. It is enough to study the principles of cooking and find a good recipe.

How to make tomato sauce

Good sauce comes from good products- This main secret delicious tomato sauce. It should be prepared from ripe, selected tomatoes, and not from those products that are simply a pity to throw away, even though they are good for nothing. They are not suitable for sauces.
In addition to this secret, there are others.

To thicken the sauce, industrial production they add starch. When preparing the sauce at home, you can also go this way - to save money. But in fact, thick tomato sauce can be obtained without starch. To do this, you just have to cook the tomatoes longer so that the excess moisture evaporates. In this case, there will be less tomato sauce, but it will have more rich taste and aroma.
To obtain a homogeneous mass, tomatoes will not only have to be passed through a meat grinder or juicer, but also rubbed through a sieve. Skins that get into the sauce will spoil its taste. But pieces of pulp will not harm the sauce, but will give it an additional charm.
The taste and aroma of tomato sauce largely depend on additional ingredients and a bouquet of spices. Therefore, in order to obtain a harmonious taste with a lack of culinary experience it is better not to deviate from the recipe, but experienced housewives they can experiment, increasing or decreasing the amount of spices, sugar and salt to their liking.

Spicy tomato sauce with basil

tomatoes - 2 kg;
garlic - 1 clove;
basil (fresh) - 0.2 kg;
vegetable oil - 0.2 l;
sugar - 80 g;
salt - 80 g.

Cooking method:

Prepare jars with a total capacity of 2 liters - approximately as much sauce will come out of the amount of ingredients indicated in the recipe.
Wash the tomatoes, remove the stalks and make a cross-shaped incision on each and dip in boiling water for 2-3 minutes.
Transfer the tomatoes to cool water, then remove the skin from them and cut into small pieces, put in a saucepan and boil over low heat for half an hour.
Grind the tomatoes by rubbing them through a sieve or using a blender.
Wash, dry, finely chop the basil. Put it in tomato puree.
Bring to a boil and, stirring constantly so that the tomatoes do not burn, cook for 20 minutes.
In a thin stream, without ceasing to stir, pour in the oil, squeeze the garlic, cook for 10 minutes.
Pour in salt and sugar, after which, after boiling for a couple of minutes, spread the sauce into jars and close them tightly.

The sauce can be left to cool room temperature, after which it should be stored in a cool pantry and basement. Tomato sauce with basil goes well with pasta.

spicy tomato sauce

tomatoes - 5 kg;
burning Bell pepper- 0.25 kg;
hops-suneli - 20 g;
garlic - 2 heads;
coriander (ground) - 10 g;
salt - 120 g;
sugar - 180 g.

Cooking method:

Dip the washed tomatoes in boiling water, boil in it for a couple of minutes, rinse in cold water and peel them off.
Cut the tomatoes into slices and put in a saucepan, put in the refrigerator overnight.
The next day, drain the released from tomato slices juice, but do not discard it.
Put the tomato slices in a saucepan to boil for half an hour, then cool and wipe through a sieve.
Return the tomato mass to the pan, pour in the previously drained juice, add salt, sugar, suneli hops and coriander. Cook together until the sauce reaches the desired thickness.
Peel the garlic, pass through the garlic press and add to the tomato mass. Boil for another 5 minutes and arrange in sterilized jars.

The spicy tomato sauce goes well with meat dishes. Despite the absence of vinegar in the composition, the sauce can be stored in the winter at room temperature, provided that the jars are sealed tightly.

Sweet and sour tomato sauce with apples

tomatoes - 2 kg;
apples of sweet varieties - 0.25 kg;
red ground pepper- 1 g;
ground cinnamon - 1 g;
nutmeg - 1 g;
honey - 5 g;
ground black pepper - 1 g;
garlic - 1 clove;
table vinegar (9%) - 10 ml.

Cooking method:

Pour boiling water over the washed tomatoes and remove the skin from them.
Cut into small pieces, put in a saucepan and simmer over low heat for half an hour.
Wash the apples, remove the core from them, cut into slices and bake or boil until soft.
Cool the tomatoes and grind through a sieve.
Grind apples separately.
Mix apples with tomato mass and boil together for 10 minutes.
Put honey, add spices, cook, stirring, until the sauce thickens.
Squeeze the garlic into the sauce, pour in the vinegar, boil for another 5 minutes and arrange in clean and dry jars that need to be sterilized in advance.

Sweet and sour sauce goes well with vegetable casseroles And vegetable cutlets. You can stew cabbage with it, using it instead of tomato paste. Such preparation for the winter is necessary in any house.

Kuban tomato sauce

tomatoes - 3 kg;
garlic - 8 cloves;
onion - 0.25 kg;
cloves - 8 pcs.;
allspice peas - 14 pcs.;
black peppercorns - 10 pcs.;
ground cinnamon - 3 g;
apple cider vinegar (6%) - 40 ml;
salt - 15 g;
sugar - 60 g.

Cooking method:

Peel the tomatoes from the skin, cut into small slices, put in a saucepan with a thick bottom.
Put on fire and cook, not forgetting to stir, for 15 minutes.
While the tomatoes are simmering, prepare the onion by cutting it into half rings.
Put the onions to the tomatoes and cook with them for another 10 minutes.
Grind the garlic by passing through a press. Add to tomatoes, cook for 2 more minutes.
Remove the tomato mass from the heat, cool. Transferring it in parts to the blender bowl, grind to a puree state, transfer to the same pan in which it was cooked first.
Put it back on the fire and simmer until it thickens. All this time, the paste must be stirred so that it does not burn.
Put the spices in a thin cloth bag and lower to the bottom of the pan with tomato paste. Pour salt and sugar into it.
Cook, stirring, for another 10 minutes.
Pour in the vinegar and, after boiling for a few more minutes, put it in sterilized jars.
Roll up the jars and place the lids down. Wrap with a blanket for a day. A day later, you can put it in the pantry for winter storage.

Tomato sauce prepared according to this recipe can be considered universal: it goes with all dishes.

Mexican tomato sauce

tomatoes - 1 kg;
onion - 0.2 kg;
chili pepper - 0.2 kg;
sweet pepper - 0.4 kg;
oregano - 5 g;
garlic - 6 cloves;
table vinegar (9%) - 50 ml;
sugar - 20 g;
salt - 2 g;
vegetable oil - 100 ml.

Cooking method:

Wash the chili peppers, cut in half, remove the seeds, bake for 10 minutes, cool and peel.
Wash the bell pepper, remove the seeds from it, cut into small pieces.
Finely chop the peeled onion.
Pass peppers, onions and garlic through a meat grinder.
Wash and blanch the tomatoes for three minutes, cool them and remove the skin. Remove the hard part near the stem with a knife.
Cut the tomato pulp into pieces about two centimeters.
Mix with other vegetables and place in a heavy bottomed saucepan over heat.
Simmer over low heat until the sauce thickens. homogeneous consistency. Pour in the oil with vinegar, add sugar, salt and oregano. After boiling for 5 minutes, you can lay out in banks. They must first be sterilized.
Roll up the jars and, after cooling, put them in the pantry for the winter.

The sauce goes well with meat and fish dishes, to beans and peas.

Tomato sauce with carrots

tomatoes - 3 kg;
carrots - 0.5 kg;
sweet pepper - 1 kg;
garlic - 2 cloves;
parsley (fresh) - 100 g;
vegetable oil - 200 ml;
table vinegar - 40 ml;
sugar - 0.25 kg;
salt - 40 g.

Cooking method:

Wash, deseed vegetables, chop, passing through a meat grinder or using a blender.
Finely chop the washed and dried parsley.
Put the vegetables in a saucepan and simmer for 25 minutes after boiling.
Pour oil into the vegetables, put chopped parsley, add sugar and salt, boil for another five minutes.
Pour in the vinegar, cook for 2 minutes and put the sauce in jars. Banks before this need to be sterilized.
Close jars boiled metal lids put away for the winter.

The sauce has a pleasant delicate taste. It can be served as a sauce for potatoes or rice, and can be used to prepare other dishes as a condiment.

Tomato sauce with horseradish

tomatoes - 5 kg;
horseradish root - 0.5 kg;
garlic - 0.4 kg;
salt - 50 g.

Cooking method:

Peel the vegetables and chop them individually by turning through a meat grinder.
Combine tomatoes and horseradish, put in a saucepan and cook over low heat for 25 minutes. All this time, the mass must be well mixed.
Add garlic and salt, boil for another 5 minutes.
Arrange in sterilized jars, cork.

The sauce will appeal to lovers of spicy snacks.

Tomato sauce with plums

tomatoes - 2 kg;
plums - 0.5 kg;
onion - 0.25 kg;
sugar - 0.2 kg;
salt - 20 g;
red ground pepper - 5 g;
table vinegar - 100 ml.

Cooking method:

Peel the tomatoes from the skin by dousing them with boiling water before this or by boiling them whole in hot water within 5 minutes.
Wash the plums, remove the pits from them.
Remove the skin from the onion, cut into small pieces.
Run the tomatoes, onions and plums through a meat grinder.
Put in a saucepan and cook for an hour, stirring occasionally to avoid burning.
Pour in salt, sugar, pepper, pour in vinegar and cook for another 5 minutes.
Arrange in pre-sterilized jars.
Roll up the banks. When they cool down, put them in the pantry for the winter.

The sauce has a tart sweet and sour taste goes well with fried potatoes.

Having prepared tomato sauce for the winter different recipes, you will always find what to serve with this or that dish. In addition, tomato sauce can be used as a dressing for soups, stewed vegetables, meat, fish.

This year, I decided to culinary experiment, namely to prepare tomato sauce for the winter. To be honest, the experiment was a success! Sauce, home cooking, turned out to be rich in color and balanced in taste, moderately spicy and very fragrant. Such a 100% natural product, you will not buy in the store, and it will not be difficult to make it at all!

Since I prepared such preservation for the first time, I took a small amount of ingredients, but the tomato sauce tasted so good that next time I will make it more!

Ingredients:

fresh tomatoes - 1.5 kg
onion - 2 pcs.
salt - 1 tsp (without slide)
vinegar 9% - 1 tsp
Bay leaf- 2 pcs.
clove bud - 2-3 pcs.
allspice - 2-3 pcs.

Cooking method

We choose ripe tomatoes for the sauce, you can even slightly wrinkled, but not rotten tomatoes. Wash them thoroughly and cut them in half.

Grind with a meat grinder. I have a special nozzle for tomato juice, so there is a minimum amount of waste (cake) from tomatoes.

Grinding onion, which was previously cleaned and cut.

Now in large saucepan combine tomatoes with onions. Adding fragrant seasonings and let it simmer over low heat for 1 hour. Remember to stir occasionally so the sauce doesn't burn.

We thoroughly interrupt the boiled tomatoes with onions with a blender, while we take out the bay leaf, which gave the sauce the necessary aroma, and the cloves and peppers can also be chopped, so the taste will turn out to be more piquant. Of course, you can rub them through a sieve, but this is a more time-consuming process, and the more I prefer thick tomato paste rather than a liquid mass.

Now add salt and sugar to the sauce, mix and continue cooking on minimum heat for another 30 minutes. After that, pour in a teaspoon of vinegar, boil for 1-2 minutes and immediately pour into sterilized jars.

We cover the jar with a hot (boiled in water for 5 minutes) lid and twist. For additional sterilization, turn the jars upside down and cover with a warm “fur coat” until completely cooled.

It is advisable to store such a natural tomato sauce, like all preservation, in a cool, dark place.

In the summer, during the season of inexpensive tomatoes, I always make a lot of them for the winter. I buy tomatoes in boxes, hard ones - I roll them into jars, and from ripe, fleshy ones I make several types different sauces. Pieces like this save me all year round because tomato sauces can be used to prepare a wide range of dishes. This all kinds of dishes from meat, poultry, vegetables, as well as lasagna, pizza, pasta and many others. Today I will share with you my favorite recipes for tomato sauces for the winter, which are easy and simple to prepare at home.

Recipe for tomato sauce with apples for the winter

blender (meat grinder), kitchen scales, gauze, glass jars with lids, 1 liter capacity, knife, scoop, cutting board, large saucepan.

The main ingredient of the sauce is tomatoes, so their choice must be approached with great care. Most delicious sauce comes from juicy, fragrant, meaty, ripe tomatoes . Suitable fruits are slightly soft, but not wrinkled and not rotten. Choose tomatoes with thin skins. When buying, cut the fruit - it should not be hard and green inside.

Step by step cooking

We wash 3 kilograms of tomatoes and grind them into puree using a meat grinder or blender. If you do not want tomato seeds in the sauce, use a juicer, or rub the puree through a sieve. We put the pan with tomato puree on the fire.
Peel and chop a kilogram of onion with a meat grinder or other kitchen appliances(blender, combine).
Kilogram bell pepper wash, remove the seeds along with the stalk and chop.
Half a kilo sweet and sour apples we wash, remove the core (they do not need to be cleaned) and also pass through a meat grinder (or grind in a blender).
As soon as the tomato puree starts to boil, add one and a half tablespoons of salt and one and a half glasses of sugar to it. Stir and taste the puree - if necessary, add salt.
We put cloves (15 pcs.) And a pinch of a mixture of peppers (peas) in gauze. We tie the gauze with a knot and put it in a saucepan.
Add a third teaspoon of cinnamon and stir. Let the puree boil. Add cinnamon as desired, if you do not want, you can not add it.
Add the onion to the tomato puree and cook for about 15 minutes.

Add apples and cook for 20 minutes. We taste, if necessary, add salt and sugar.
Put the pepper in the puree and cook for another 10 minutes, stirring occasionally.
If the sauce has a non-uniform consistency (quite large pieces of vegetables come across), they can be chopped a little more with an immersion blender. We take out the spices in gauze, they have done their job and we no longer need them.
Dilute 2 tablespoons potato starch in 100 ml of water. Stir until a homogeneous consistency.
Add 50 ml of 9% vinegar to the sauce, mix.
Pour the starch in a thin stream, stirring constantly, and boil the mass over low heat for about three minutes.
The sauce is ready, pour it into sterilized jars and close the lids.

Tomato sauce tastes like everyone's favorite ketchup - thick, sweet and sour and very tasty. That's why the range of its application is simply huge. These are all kinds of dishes pasta, potatoes, meat and poultry dishes. The sauce is in perfect harmony with baked vegetables, and you can also prepare tomato soup based on it.

Recipe video

Do everything right according to the recipe of delicious and simple sauce from tomatoes for the winter, and make no mistake, watching this video will help you.

basil tomato sauce recipe

Cooking time: 10 min.
Servings: 3.
Calories: 43 kcal.
Kitchen appliances and inventory: blender (meat grinder), kitchen scales, knife, cutting board, bowl.