How to make tomato sauce for the winter: 11 recipes, tips

Culinary secrets

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

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

The first secret that every cook knows is not to skimp on products. Use ripe tomatoes with fleshy pulp for the sauce - and the taste of your sauce will be unsurpassed. Many housewives make the mistake of using spoiled vegetables and fruits to prepare homemade sauce, thereby dreaming of saving a dying crop. Alas, their expectations are not met: not only food, but also energy is wasted.
The second secret is to avoid thickeners. Of course, you could add starch to tomato juice and it would become thick. In this case, your sauce would be prepared quickly and there would be a lot of it. But you shouldn’t expect a rich taste from such a seasoning. So those who want to make a sauce that is truly superior in taste to the one sold in the store will have to be patient and reduce the sauce to the desired thickness. Do not forget to stir it at this time so that it does not burn, otherwise the aroma of the homemade seasoning will be far from ideal.
The third secret is related to obtaining a delicate consistency of the sauce. Agree: pieces of tomato skin and its seeds will not enhance the taste and appearance of liquid seasoning. For this reason, tomatoes need to be peeled not only from the skin, but also from the seeds before using a blender or meat grinder to grind the tomato pulp. This is very easy to do. All you have to do is cut the tomato skin and throw it into boiling water for a minute. Afterwards, all that remains is to cool the tomato by dipping it in ice water and remove the peeled skin from it, pulling it by the ends in the area of the cut. In order to extract seeds from a tomato, you need to cut it in half crosswise and remove the seeds with a small spoon. Another option for getting rid of skins and seeds is to rub the tomatoes through a sieve.

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

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

"Kubansky"

What do you need:

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

How to cook:

First, prepare a small cloth bag for seasonings. If you don't have one and can't sew one, wrap the seasonings in cheesecloth. We are talking about pepper, since mustard and cinnamon can simply be poured into the sauce, and then you would have to fish out the pepper. This task is, of course, feasible, but only for those who are not looking for easy ways.
Now start preparing the vegetables. Wash the tomatoes, cut into medium-sized slices. Peel the onion and chop finely. Squeeze the garlic through a press. There is no need to mix vegetables at this stage.
Place the tomatoes in a saucepan and simmer them for 5 minutes, then rub through a sieve.
Throw onion into tomato puree, add salt, sugar, mustard powder and cinnamon. Cook until the sauce seems thick enough.
Dip a bag of seasonings into the sauce, cook for 5 minutes and remove.
Add vinegar and garlic to the sauce. Stir, it will be ready in 5 minutes.
Pour the sauce into jars, having previously sterilized them. Screw on the boiled lids.

To be safe, you can turn the jars over and wrap them in a blanket to further preserve the sauce. However, this is not necessary - the sauce will already last for a year at normal temperatures. Kuban sauce is a universal seasoning, but vegetables, including fried potatoes, are especially tasty with it. Serving sauce with meat would also be a good idea.

Diet sauce with zucchini

A dietary version of tomato sauce is prepared with zucchini.

To prepare this type of sauce you will need the following ingredients:

2 large tomatoes;
1 PC. carrots;
1 PC. Luke;

1 PC. zucchini;
30 ml vegetable oil;
salt, sugar, spices - to taste.

Cooking method:

First of all, you should peel all vegetables, including tomatoes.
Cut the onion into small cubes and fry it in a frying pan with heated oil until golden brown.
Next, add carrots to it and fry until they become soft.
The zucchini needs to be grated using a grater with a fine nozzle or cut into very small pieces.
Add the vegetable to the pan and simmer everything together for about five minutes.
Next, add tomatoes to the products and simmer until soft.
Use a blender and puree the vegetables. Pour the contents of the blender into a separate bowl, add salt, sweeten and add spices. You can also add fresh herbs to it.
The sauce is ready, pour it over the spaghetti and enjoy the rich taste!

To the spaghetti

What do you need:

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

How to cook:

Blanch the tomatoes in boiling water for a minute and cool by placing them in cooled water. Remove skin and seeds. Cut the tomato pulp into cubes and place in a saucepan, preferably a thick-bottomed one.
Place on low heat and simmer for 10 minutes. Rub through a sieve or blend with an immersion blender.
Add salt and sugar, boil the tomato puree to the desired thickness.
Add crushed garlic and finely chopped basil. Pour in the oil in a thin stream while stirring the sauce.

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

"Caucasian"

What do you need:

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

How to cook:

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

Place in sterilized jars and seal them tightly (meaning airtight). In this case, the seasoning can be stored in a regular room. It should be served with meat. This tomato sauce will appeal to lovers of spicy seasonings.

Tomato sauce recipe

Tomato sauce is one of the most versatile and widespread in the world. This is because such a sauce made from ripe tomatoes goes well with absolutely any dishes and complements them perfectly. After all, you must admit that ordinary fried meat sounds dry, but you just have to add “with tomato sauce” and the dish immediately takes on new shades, you want to try it.

Tomatoes are traditionally pureed and then you can add hot peppers and garlic to the sauce, which will emphasize and make its taste more expressive. The most important thing is to rid the gravy of excess liquid so that the finished sauce is thicker.

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In Krasnodar

What do you need:

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

How to cook:

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

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

To the fish

What do you need:

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

How to cook:

Peel tomatoes, apples, onions. Cut out the seed boxes from the apples.
Cut apples and tomatoes into slices, onions into pieces of arbitrary shape.
Mix tomatoes with apples and onions, place on low heat and simmer for 25 minutes.
Rub through a sieve or grind with a blender, mix with the remaining ingredients and boil to the desired consistency.

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

Spicy sweet and sour sauce made from peppers and tomatoes

What do you need:

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

How to cook:

Remove seeds from tomatoes, apples and peppers. Remove the skins from apples and tomatoes first.
Cut vegetables and fruits into small pieces, mix, add sugar and salt.
After half an hour, put on low heat and cook for 20 minutes.
Blend with a blender and bring to a boil again.
Add oil and ground pepper. Boil to the consistency that seems optimal to you.
Add squeezed garlic and essence, stir. After 6 minutes, distribute into prepared glass containers and seal tightly.

If possible, we recommend making more of this sauce for the winter. It suits any dish, literally transforming it.

Tomato sauce for the winter without vinegar

If you are not a fan of adding vinegar to preparations, then you will definitely like this recipe. The prepared tomato sauce is very tasty and healthy. Thanks to long boiling (about 40 minutes), homemade tomato preparation is stored for quite a long time, which is why vinegar is not used in it. It is believed that it is wrong to cook pizza with tomato sauce, which contains vinegar essence, as it burns when baked. With a prepared bright jar, on the contrary, you can make delicious and unforgettable pizza.

Ingredients:

Tomatoes – 3 kg.
Onions – 3 pcs.
Tomato paste – 4 tbsp.
Oregano - to taste.
Ground red pepper - to taste.
Ground black pepper - to taste.
Cinnamon - to taste.
Garlic - to taste.
Rosemary - to taste.
Granulated sugar – 2-3 tbsp.
Salt – 2 tsp.

Cooking method:

Step 1. Remove the skins and seeds from the washed tomatoes. Then we pass them through a grater or juicer. Pour the resulting juice into a saucepan with a thick bottom and walls, which are needed to prevent the sauce from burning.

Step 2. Place the pan on the fire and wait for the tomato mass to boil, after which we set it for 10 minutes. Boil the contents by about 10%.

Step 3. At this time, peel the onions and cut them into quarters, which are then added to the pan.

Step 4. Next we add cinnamon, tomato paste, garlic, rosemary, red and black peppers, and oregano.

Tip: in order not to oversaturate the dish with the aroma of cinnamon, it is best to use this spice in sticks and remove them at the end of cooking. If you use ground cinnamon, you need to add very little of it. And for good thickness and bright color of the sauce, you will need good and high-quality tomato paste.

Step 5. Let the sauce simmer for 15 minutes without covering.

Step 6. Then add sugar and salt, taste the contents and add a little more spices if necessary.

Step 7. After the time has passed, remove the pan from the heat and plunge the blender into the prepared mixture. Beat until we achieve a homogeneous consistency.

Step 8. Place the prepared tomato sauce into pre-sterilized glass jars and seal tightly with boiled lids.

Step 9. Tomato sauce is ready for the winter! The workpiece is stored well in a cool, dark place for a long time. After opening, the jar should be kept in the refrigerator for no more than 14 days. Good luck with your preparations and bon appetit!

Spicy tomato sauce

What do you need:

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

How to cook:

Wash the peppers, remove seeds and bake in the oven until soft. Separate the pulp from the skin and grind with a blender.
Pour boiling water over the tomatoes and peel them. Rub the pulp through a sieve and mix with the pepper mixture.
Add salt, sugar, butter, finely chopped onion.
Boil over low heat.
Add oregano, chopped garlic in a blender, pour in vinegar. After 5 minutes the sauce is ready.

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

Homemade tomato sauce for the winter

The prepared tomato sauce will surprise you with its bright color, rich and balanced taste, elegant aroma and ease of preparation. A natural tomato product can be used as a gravy for a side dish; it makes very tasty homemade pizza, as well as juicy and appetizing meat. Try making tomato sauce for the winter right in your kitchen, and you will see that its taste cannot be compared to store-bought.

Ingredients:

Tomatoes – 6 kg.
Onions – 600 gr.
Table vinegar 9% – 1 tbsp.
Granulated sugar – 2 tbsp.
Salt – 1.5 tsp.
Bay leaf – 3 pcs.
Black peppercorns – 8 pcs.
Cloves – 3 pcs.

Cooking method:

Step 1. Wash the tomatoes in cold water and cut out the bad parts from the fruit. Grind vegetables using a meat grinder.

Step 2. Remove the skins from the onions and also turn them into pulp using a meat grinder.

Step 3. Take a large saucepan and transfer the resulting mass of tomatoes into it. Add onions, peppers, bay leaves and cloves to them.

Step 4. Place the dishes on low heat and cook for about 30 minutes, occasionally stirring the contents so that it does not burn, thereby not spoiling the taste of the preparation.

Step 5. After time, pass the softened onions and tomatoes through a sieve, leaving pepper, cloves and bay leaves in it, since they have already completely given their taste to the future sauce.

Step 6. Place the resulting liquid tomato mass on the stove again to boil it to the required thickness. This will take about 2 hours. Don't forget to stir the sauce periodically. During cooking, add sugar and salt to the pan.

Step 7. When the sauce reaches the desired thickness, pour vinegar into it and mix well. Taste and add sugar and salt again if necessary.

Tip: in preparing tomato sauce for this recipe, you can use 3%, 6% vinegar. The lower the number, the more you will need. You can also take wine or apple product.

Step 8. Place the hot sauce into pre-sterilized jars, seal it tightly with boiled lids and turn it upside down. Wrap the glass containers with the sauce in a warm blanket or rug and let them cool completely, then store them in a cool place.

Tip: to quickly complete the sterilization process, use a microwave oven. To do this, pour 100 ml of water into half-liter jars and put them in the microwave for 5 minutes, selecting full power.

Step 9. From these ingredients you get 1.5 liters. aromatic and thick tomato sauce. If you reduce the cooking time, you can get 2 liters, but it will be more liquid. Eat for your health!

Unusual tomato sauce recipe

What do you need:

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

How to cook:

Wash, peel the vegetables and grind them, alternating, through a meat grinder.
Finely chop the parsley.
Let the vegetable puree simmer over low heat. When it boils, add parsley and cook for 20 minutes.
Add sugar, salt, butter. Continue to simmer the sauce for another 15 minutes.
Add vinegar, stir. In a couple of minutes the sauce is ready. It can be poured into sterilized glass jars and closed for the winter.

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

About making tomato sauce for pizza

There are many pizzas with added sauces. For example, they use recipes using a mass of fresh tomatoes. Thanks to such sauces, you can emphasize the excellent taste and aroma of pizza. For the recipe you will need 650-700 grams of tomatoes, salt, garlic and vegetable oil. Preparation consists of the following steps:

First, the tomatoes are peeled and crushed using a blender. If necessary, they can be passed through a sieve.
Then, you should transfer the resulting mass into a saucepan. Cook over low heat. At the same time, do not forget about stirring for 15-20 minutes.
You can also add seasonings and garlic to the mixture.
In this form, cooking should continue for another 10-12 minutes.
After this, you can turn off the gas.
The mixture should cool. We can talk about the readiness of the product.

Tomato horseradish sauce

What do you need:

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

How to cook:

Prepare the vegetables by grinding them individually through a meat grinder.
Bring tomato puree to a boil, add horseradish.
After 20 minutes, add garlic and salt. After a few minutes, pour the sauce into jars and seal them tightly.

You may have come across this sauce called horseradish. It turns out very spicy. Goes well with jellied meat.

Cherry tomato sauce with garlic

kitchentreaty.com

Ingredients

1 kg cherry;
5 cloves of garlic;
2–3 sprigs of basil;
2½ tablespoons olive oil;
salt - to taste.

Preparation

Cut the cherry into halves. Chop the garlic and basil.

Heat oil in a frying pan over medium heat. Sauté the garlic for 40-45 seconds. Then add cherry tomatoes, basil and salt. Reduce heat slightly and cook for 20–25 minutes, stirring constantly.

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