Tomato sauce for the winter - a recipe with a photo of how to cook a tomato blank at home. spicy tomato sauce

World cooking knows thousands of recipes for sauces. However, number one is still tomato. It is difficult to imagine a pasta or meat dish that you would not want to flavor with juicy tomato sauce, and you simply cannot cook pizza without it. Of course, ketchup from the store shelves should not be compared with its counterpart, cooked at home. Delicious tomato sauce is better to prepare for the future, as it will help out in the kitchen more than once. Even people who are indifferent to cooking know that it is the most useful and in the process of its preparation several different tastes can be created. Try to make homemade tomato sauce for the winter according to our recipes with photos and you will have delicious homemade ketchup on your table all year round.

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Few people appreciate very spicy dishes, but for true lovers, this recipe for a simple harvest in the winter will be very useful. It is generally accepted that spicy food is harmful, but if it is not prohibited for medical reasons, then hot pepper, for example, as part of a dish helps burn calories and normalizes blood circulation in the body, spicy seasonings of natural origin can no worse than chocolate contribute to the production of endorphins.

This year, I decided to conduct a culinary experiment, namely, to prepare tomato sauce for the winter. To be honest, the experiment was a success! The sauce, homemade, turned out to be rich in color and balanced in taste, moderately spicy and very aromatic. 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 turned out to taste 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 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.

Grind the onion, which was previously peeled and cut.

Now, in a large saucepan, combine the tomatoes with onions. Add aromatic seasonings and set to 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.

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

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

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

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

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

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

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

7 recipes for tomato sauce for the winter

Recipe 1. Classic tomato sauce

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

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

Recipe 2. Tomato sauce with apples

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

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

Recipe 3. Kuban tomato sauce for the winter

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

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

Recipe 4. Mexican Salsa Tomato Sauce

Ingredients for 4 half-liter jars: 1 kg tomatoes, 2 onions, 200 g green chili peppers, 2 bell peppers, 6 garlic cloves, 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 stalk and all the seeds. If you want to make a not very spicy seasoning, bake the fruits in the oven for 10 minutes and peel them - that's where all the spice is.
2. Finely chop the chili pepper. Finely chop the onion. Peel the bell pepper from the stalk and seeds and cut without removing the peel.
3. Free the tomatoes from the skin, and also cut off the hard place where the tomatoes are attached to the branches. Cut into cubes to 2-3 cm, add garlic, vinegar, salt and seasonings to the tomatoes, mix, immerse in a large saucepan and keep over medium heat, stirring constantly until they boil.
4. Then reduce the heat and simmer over low heat, stirring occasionally, for about 20 minutes. Arrange the finished salsa in sterilized jars and close with screw caps boiled for 5 minutes.
5. Turn the jars over and let them cool. It is not necessary to cover with a blanket. Spicy lovers will love this spicy sauce. It is served with eggs, fish, meat, beans and cauliflower.

Recipe 5. Fragrant tomato sauce for the winter

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

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

Recipe 6. Tomato sauce with carrots for the winter

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

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

Recipe 7. Spicy tomato sauce with horseradish

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

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

Recipe 8. Tomato sauce with basil for the winter

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

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

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

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

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

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

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

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

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

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

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

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

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

Hello dear readers. We continue to prepare different sauces and tomato ketchups for the winter and try different recipes. This time we are preparing a tomato and garlic sauce. This sauce will be a great addition to many dishes. You can serve this sauce with meat, pasta, porridge and other dishes. The fragrant and unsurpassed taste of the sauce will appeal to many, I am sure of this, with the exception of those who do not like garlic. This spicy sauce can be prepared not only at once, but also for future use. The recipe for making homemade tomato sauce is very simple. A set of ingredients for the sauce is available, especially in season.

The recipe for the sauce was shared with us by a friend who makes homemade preparations every year. They grow tomatoes, so they have a lot of recipes for tomato preparations.

We also tried tomato sauce, we really liked the taste, color and aroma. This year we decided to try new recipes, and before that we cooked most often, the ketchup recipe is time-tested, but the same thing bothers.

This sauce can be made thicker or thinner depending on the cooking time.

You can serve the sauce with various dishes, we have already tried marinating chicken wings in tomato sauce, it turned out very tasty. I am happy to share the recipe with you.

Homemade tomato sauce for the winter. Recipe with photo

Very simple and tasty sauce, but most importantly natural, no chemicals. The ingredients for the sauce are very simple and affordable.

• 2 kg. red ripe tomatoes
• 6 garlic cloves
• 3 art. spoons of sugar
• 0.5 tsp salt
• 0.5 teaspoon ground black pepper
• 5 pieces. black allspice
• 5 pieces. carnations
• 1 st. a spoonful of vinegar 9%

I have very small volumes, because I want to cook sauces according to different recipes. Therefore, I cook, I try, I will cook the most liked recipes again. And in the future, cook 2-3 servings.

Tomato and garlic sauce

To prepare the sauce, I took red tomatoes. We recently made tomato juice and we have leftover tomatoes, so they are all different shapes and sizes, but mostly the "cream" variety.

I also want to note that the redder the tomatoes, the richer and brighter the sauce. Do not make tomato sauces, if you have brown tomatoes, let them ripen.

Tomatoes must be washed under running water. Remove the stems from the tomato and cut them into pieces. I have juicy tomatoes and I do not add additional water.

I put the tomatoes on fire. Simmer the tomatoes over low heat for about 45 minutes. After boiling, the fire must be reduced.

In the meantime, I prepared the spices. I took the spices indicated in the recipe, although you could add any spices you wanted.

I prepared cloves, allspice, salt, sugar, black pepper. I add spices to the tomatoes. You can also add cinnamon to this sauce. For this amount of ingredients, half a teaspoon, or a cinnamon stick, will be enough.

I simmer for another 20 minutes. In the meantime, while the tomatoes are boiling, I peeled the garlic and chopped it using a press.

I peeled 1 large head of garlic, which consisted of 6 cloves. I continue to simmer the tomatoes on low heat for another 15 minutes.

I then set the pan aside to let the sauce cool down a bit. I will grind the tomatoes through a fine sieve. I spread the tomatoes in a sieve in portions and grind with a whisk, it is very convenient for them to do this.

After I rubbed the tomatoes through a sieve, one tomato puree remained, the tomato skins and spices remained in the strainer.

Pour the finished sauce into a saucepan (preferably use dishes with a thick bottom) and put on fire, after boiling, reduce the heat to a minimum.

In homemade tomato sauce for the winter, I add a tablespoon of 9% vinegar and carcass 15 - 20 minutes. You can replace regular apple cider vinegar. If using apple cider vinegar, add a few tablespoons. We have 5% apple, so I say that we need more.

I boiled the water out of the sauce pretty well, so the sauce was reduced for me. From this amount of ingredients, I got 700 ml. sauce. But it turned out to be thick, of course not as thick as, in ketchup it turned out to be a very thick puree.

If you want to make more tomato sauce for the winter, then you can make it by increasing the amount of ingredients by 3-4 times. Depending on how much sauce you need.

A big plus of homemade products is the naturalness of the products, you are sure that you are using natural products prepared by yourself. Know exactly the ingredients included in the composition, sauce or homemade ketchup.

The sauce turned out to be very tasty, spicy, with an aftertaste of cloves and garlic. The consistency of the sauce is very homogeneous, there are no pieces and spices, except for ground black pepper. If you like the sauce spicier, add 1/3 - 1/2 of hot red pepper or half a teaspoon of ground red pepper.

I did not add any other spices, except for those indicated in the recipe, taking into account the fact that children will eat the sauce. By the way, the taste of the sauce turned out not to be spicy at all.

But you should not add more garlic, if you want to make the sauce spicier, it is better to add red pepper.

Now is just the season of tomatoes, tomatoes ripen massively, many people think what to cook from them. I want to try new and original recipes. I suggest you try the tomato and garlic sauce. Cook with pleasure.

And if you have some secret ingredient that you use in the preparation of ketchups or tomato sauces, then share it in the comments. We will be very grateful to you.

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, you should take into account the features of the preparatory stage, the rules of preparation and storage. Start by choosing the right ingredients.

Food preparation

To make delicious homemade tomato sauce, choose the right tomatoes. You want ripe, deep red, juicy fruits. Tomatoes from a greenhouse that were not grown in the sun will not work, 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 tomato paste sauce and store it 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 the taste, which is very important if you later want to make some special dish. Below are the most popular and delicious recipes with photos.

With plums

This gravy option is suitable not only for adding to different dishes to give a spicy taste, but also just for spreading 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;
• onions - 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

You can get an unusual taste if you use tomato sauce with apples for cooking. It turns out a very soft gravy for meatballs, chicken or other meat products. All ingredients are easy to find, but it is better to start harvesting in the summer, when the price of apples, which are the basis of a unique taste, is low and easy to buy. Step by step instructions for making tomato-apple 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.). Pour the still hot mixture into 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 your winter spicy tomato sauce recipe, add a spoonful of apple cider vinegar. Using onions instead of garlic will help you get a milder flavor. 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 the tomatoes, sweet red peppers. 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 the opportunity to mix some additional ingredients 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. The recipe for making fresh vegetable tomato sauce 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 fresh tomatoes in boiling water for a minute, 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 over low heat 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 of tomatoes have different cooking times, 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 come in many forms, but the most famous are spaghetti, which were invented by inventive Italians. Usually, people just add some ketchup or butter, but the classic recipe calls for a different seasoning. 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 ingredients thoroughly, dice garlic, celery stalks, carrots.
3. Heat the oil in a saucepan, put the vegetables there, fry for 5 minutes, stirring with a spatula.
4. It is better to cut the tomatoes into slices, add them to the 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. Put the resulting homogeneous mass back on a 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 the ingredients in a pizza are important, but without a tasty base, it will end up bland 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 add a spicy flavor to 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

You can combine stewed tomatoes with different ingredients, which will help to achieve a certain taste of the dish. One option is sour 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. Check out the step by step recipe.

Ingredients:

• carrots - 1 pc.;
• sour cream - 150 g;
• tomato paste - 2 tbsp. l.;
• onions - 1 head;
• wheat flour of the highest grade - 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 food

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. The cost of Italian spaghetti is 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. Pour the finished spaghetti into another pan or into a saucepan, heat them with garlic and oil for 3 minutes.
8. Divide among serving bowls 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. You can add different seasoning options, but the sauce is better than the rest. For meat, choose pork and beef or ground beef. For gravy, use tomatoes in their 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 is 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. It is necessary to store the finished mixture in a sealed container so that a film does not form on the surface.

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