Apple and tomato sauce for the winter: 7 best recipes at home

Classic version

You will need:

half a kilogram of pear;
tomatoes 2 kg;
cloves 4 buds;
coriander to taste;

60 ml apple cider vinegar;
salt 1 full tablespoon;
sugar 4 full tablespoons.

Cooking process

You should first boil fruits and vegetables by adding cloves.
Beat with a blender, add coriander, add sugar and salt.
Cook for another hour.
10 minutes before the end, add apple cider vinegar.

Recipe 1. Tomato and apple sauce for the winter

Ingredients

one and a half kilograms of ripe tomatoes;
ground black and red peppers;
250 g apples;
50 ml apple cider vinegar;
120 g onion;
one and a half glasses of white sugar;
45 g table salt.

Cooking method

1. Wash the tomatoes, cut out the stem and pour boiling water over them. Remove the thin skin. Cut the pulp into thin slices.

2. Peel the onion, rinse and finely chop.

3. Cut the peeled apples in half and remove the center and stem. Cut the fruit into small random slices.

4. Combine tomatoes with apples and tomatoes in a saucepan. Place it on low heat and bring the mixture to a boil. Cook, stirring occasionally, until the onion is transparent. This will take approximately 20 minutes.

5. Mix the mixture of vegetables and fruits with a submersible blender. Continue to simmer the sauce for another 50 minutes. Don't forget to stir so the mixture doesn't burn. A quarter of an hour before the end of cooking, add sugar, apple cider vinegar, black and red pepper, and table salt to the sauce.

6. Pour the sauce into warm sterile jars and seal hermetically using a seaming key. Place the jars under a blanket and leave them until completely cooled.

Spicy sauce

You will need:

olive oil 100 ml;
tomatoes 1 kg;
onion 300 grams;
Antonovka apples 600 grams;
jalapeno pepper 2 pieces;

fresh basil;
sugar 3 tablespoons;
salt 1 tablespoon;
vinegar 30 ml.

Cooking method

First, fry the onion in a frying pan greased with oil.
Then add tomatoes, jalapenos and fruits and simmer for 40 minutes.
Beat with a blender, add basil, salt, sugar and vinegar.
Boil for another 10 minutes.

Recipe 2. Tomato and apple sauce in a slow cooker

Ingredients

two apples;
5 g sweet paprika;
kilogram of tomatoes;
30 g table salt;
two onions;
50 g tomato paste;
50 ml vegetable oil;
30 ml Worcestershire sauce;
200 g white sugar;
200 ml apple cider vinegar.

Cooking method

1. Wash the tomatoes and make a cross-shaped cut on the side of the stalk. Pour boiling water over the tomatoes and leave for a minute. Then drain the water and immediately place the tomatoes in cold water. Remove the thin skin from the fruit. Cut the pulp into arbitrary pieces.

2. Peel the onion and finely chop. Peel the apples and remove the seeds and stems. Grind the fruit pulp into small cubes.

3. Turn on the multicooker in the “quenching” mode and set the time on the panel to an hour.

4. Pour oil into the pan of the device. Add the onion and simmer, stirring, until translucent.

5. Add tomatoes, apples to the onions and stir with a wooden spatula. Season the mixture with salt, sweet paprika and sugar. Add tomato paste and apple cider vinegar and Worcestershire sauce here. Stir, close the lid and simmer until the set time is up.

6. Pack the finished sauce hot into dry, sterile jars or bottles and screw tightly with tin lids. Cool the sauce by covering it with a blanket and store it in the cellar or pantry.

With added plums

You will need:

tomatoes 1.5 kg;
half a kilo of plums;
onions 6 pieces;
sugar 5 tablespoons;

salt 2 tablespoons;
renet 0.5 kg;
cloves, chili, cinnamon (ground);
vinegar 40 ml.

Cooking process

Boil onions, fruits and tomatoes for 2 hours.
Beat thoroughly with a blender, add cloves, chili, cinnamon and vinegar.
Boil for another 35 minutes over low heat.

Recipe 3. Tomato and apple sauce with ginger root

Ingredients

table salt – 25 g;
ripe tomatoes – kilogram;
ginger root – 25 g;
apples – kilogram;
cloves – 15 buds;
four onions;
black pepper – 24 peas;
vinegar 9% - 300 ml;
sugar – 250 g;
chili pepper – 4 pods.

Cooking method

1. Wash the tomatoes, make a cross-shaped cut in the area of the stalk. Place the fruits in boiling water for a minute. Then remove the tomatoes into a colander and immediately place them under running cold water. Remove the thin skin from the tomatoes. Cut the pulp into arbitrary pieces.

2. Peel and core the apples. Chop the pulp into medium pieces. Peel the onion and finely chop it.

3. Remove seeds from chili peppers and chop finely.

4. Place the tomatoes, apples and onions in a saucepan, pour in some filtered water and cook, covered, for half an hour over low heat.

5. Add crushed chili, sugar, vinegar, salt and other spices to the boiled mass. Cover with a lid and cook for the same amount of time. Then grind the mass through a sieve.

6. Place the resulting puree in a saucepan and cook over low heat, stirring, until it becomes a thick cream. Pour the finished sauce into dry, sterile bottles or jars and screw on with tin lids. Cool completely by placing the container under a blanket.

Tomato ketchup

This version of the sauce is loved by many and has only two main products - tomatoes and apples. Bell peppers and onions are not added, it turns out sweeter.

You will need:

tomatoes 2.5 kg;
2 medium-sized apples;
unground pepper;
cloves 4 pieces;

sugar;
salt 1\2 tablespoon;
vinegar 2 teaspoons (9%);
Ground black pepper to taste.

Cooking method

Select good, firm tomatoes carefully. They should be washed; skin defects can be cut off with a knife.
The fruits should also be selected and washed thoroughly, preferably with a sponge, to remove defects, but the peel does not need to be completely peeled off. Remove the center and seeds with a knife.
Cut everything into quarters and place in a saucepan. Then cook for 40 minutes over low heat. Soon the mass will thicken.
Turn off the heat and remove the pan. Beat the ingredients into one porridge-like mass and pass through a strainer to remove the seeds.
Place the container on the stove again, cook over medium heat, add pepper and cloves.
Stirring constantly, cook for another 40 minutes. Be careful, it may burn due to its thickness.
Then pour in the vinegar and leave the sauce for another 5 minutes.
Taste the sauce. When ready, remove the pan from the stove and pour the ketchup into sterilized jars.

Tomato and apple sauce - basic cooking principles

Making a sauce from tomatoes and apples is not difficult. Tomatoes are the base of the sauce. The taste of the future seasoning will depend on the variety and quality of this vegetable. The fruits should be ripe and fleshy. It is advisable to use tomatoes grown in open ground.

It is better to take sweet and sour varieties of apples for the sauce.

Wash the tomatoes, pour boiling water over them and remove the thin skin. The tomato pulp is cut into slices or small pieces.

The apples are peeled, cored and chopped into arbitrary slices. Tomatoes and apples are placed in a saucepan and placed over moderate heat. Cook the mixture, stirring, until the apples become soft. In addition to tomatoes and apples, you can add onions or sweet peppers to the sauce. Then the mass is mixed with a submersible blender and boiled for an hour.

A few minutes before the end of cooking, add salt, vinegar, sugar and spices to the sauce. You can use spices to your taste. A mixture of peppers, cinnamon, fresh or dried ginger, cumin and cloves work best. Add chopped parsley, dill or basil.

For thickness, you can add flour to the sauce, after frying it until golden brown.

TOP 8 recipes for making tomato sauce with apples for the winter

When the cellar was filled with jars of pickled, salted and mashed tomatoes into ketchup with olives, and fragrant apples were buried in the straw of boxes, turned into marshmallows and jam, then... Or maybe when you just want something extraordinary... Then it’s time to prepare tomato sauce with apples for the winter according to recipes that even a novice cook can handle.

Taste features of the dish

Tomatoes contain monosodium glutamate, a flavor enhancer, but an excellent taste is also created by sweet and sour apples, which provide it with a delicate consistency due to pectins. In the classic version, the sauce is moderately spicy, with a slight sourness.

What side dishes are recommended to serve with?

Rice, buckwheat, pasta - the sauce is deliciously versatile. It is also good with grilled vegetables, with potatoes - in the form of mashed potatoes or golden brown slices.

Recipes and basic cooking principles

All fruits for the recipes below are peeled and chopped twice. Before the start of heat treatment through a meat grinder, if this point is not noted, cut into pieces (do the same with garlic and herbs). The products are placed in clean jars and do not require final sterilization. Recommended apple varieties can be replaced .

A classic version of tomatoes and apples for the winter

0.5 kg of pear;
2 kg of tomatoes;
4 buds of cloves, coriander;
60 ml apple cider vinegar;
1 p. l. salt;
4 s. l. Sahara.

Preparation: Boil fruits and vegetables with cloves for half an hour. Puree, add coriander, sugar, salt, simmer for 1 hour. 10 minutes before readiness, pour in vinegar.

Multicooker method

50 ml oil;
2 onions;
1 kg tomato;
0.5 kg Antonovka;
3 s. l. granulated sugar;
0.5 s. l. salt;
3 s. l. tomato paste;
30 ml Worcestershire sauce;
20 ml vinegar.

Procedure: fry the onion in oil, add tomatoes, fruits (in this recipe the food is not pureed - just cut into tiny pieces), as well as other products, close the lid, activate the “stew” mode for 1 hour.

With ginger root

1 kg of tomatoes;
5 onions;
1 kg idared;
25 g ginger root;
2 s. l. salt;
1 p. l. Sahara;
10 buds of cloves, 15 black peppercorns;
20 ml vinegar;

Preparation: simmer vegetables and fruits in a small amount of water for about half an hour. Add the entire set of products (except vinegar), count down 30 minutes.

In 10 min. Until ready, grind everything into a puree and pour in vinegar.

Spicy tomato and apple sauce

100 ml olive oil;
1 kg of tomatoes;
300 g onions;
600 g Antonovka;
2 jalapenos;
3 s. l. granulated sugar;
basil greens;
1 p. l. salt;
30 ml vinegar.

Procedure: fry the onion in oil, add tomatoes, fruits, jalapenos, simmer for 40 minutes. Puree, add the rest of the ingredients, cook for 10 minutes.

With sweet pepper

1.5 kg tomato;
400 g renet;
400 g fresh paprika;
10 peas of allspice;
80 ml vegetable oil;
10 cloves of garlic;
3 s. l. salt;
6 p. l. Sahara;
40 ml vinegar.

Preparation: place vegetables and fruits in a pan, pour in oil, cook for 20 minutes. Puree, add other ingredients and cook for 10 minutes.

Sweet and sour sauce from tomatoes and apples

1.5 kg tomato;
300 pears;
350 g carrots;
3 s. l. honey;
1.5 s. l. salt;
nutmeg;
cinnamon;
4 cloves of garlic;
30 ml vinegar.

Procedure: simmer the tomatoes for half an hour. Fill the fruits and carrots by a quarter with water and simmer separately until soft. Grind everything into puree, combine, cook for 10 minutes. Add other products, boil for 5 minutes.

With added plums

1.5 kg of tomatoes;
0.5 kg plums;
6 onions;
0.5 kg renet;
5 s. l. granulated sugar;
2 s. l. salt;
ground chili, cloves, cinnamon;
40 ml vinegar.

Preparation: cook fruits, tomatoes, onions for 2 hours. Puree, mix in the remaining ingredients, cook for 35 minutes.

With onion

0.5 kg idared;
2.5 kg of tomatoes;
250 g onions;
7 p. l. salt;
3 s. l. Sahara;
ground red and black pepper;
100 ml apple cider vinegar.

Procedure: simmer vegetables and fruits for half an hour. Puree and simmer for another 40 minutes. In 15 min. add the rest until done.

Storage periods and rules

Sauces are stored in the cellar for 12 months. With the addition of vinegar, it can be stored in a kitchen cabinet for 6-9 months if the temperature does not exceed 18 °C.

A simple recipe for making ketchup without vinegar with cinnamon

You can make ketchup at home without vinegar. You can use lemons instead. And here you will need sterilization. As in other recipes, to get a thick sauce, the tomato mass needs to be boiled for quite a long time. And don’t forget about the spices, which will add spice and flavor to the finished product.

There are no apples in this recipe, so there is quite a large amount of sugar. Without it, ketchup will turn out sour.

Ingredients for 4 l:

tomatoes - 6 kg
onions - 5-6 pcs.
ginger root - 150 gr.
lemon - 2 pcs.
cinnamon - 1 tsp.
nutmeg - 0.5 tsp.
cloves - 10 buds
salt - 50 gr.
sugar - 400 gr.

Preparation:

1. Wash the tomatoes and onions and cut them into pieces that can easily fit into a meat grinder. And pass the vegetables through this unit.

2. Pour the resulting mixture into a large, thick-walled saucepan and place on fire. Bring to a boil over medium heat, then simmer on low heat for 1.5-2 hours. Cooking time will depend on the desired thickness. If you want it thicker, cook longer.

3. Peel the lemons and cut into pieces. Remove all the seeds: they will give off bitterness. Also cut off the skin of the ginger and chop it. Pass these recipe components through a meat grinder.

4.Put the mixture of lemon and ginger on the fire, add all the sugar and cook after boiling for 10 minutes. Also sterilize jars and lids.

5.When the tomatoes are cooked to the desired thickness, add salt to them and stir. Use an immersion blender to blend the mixture until it becomes more tender.

6.Press the tomato mixture through a sieve to remove the seeds. At this stage the sauce will already have a pleasant consistency. Pour it back into the pan.

7. Use a submersible blender to turn the boiled ginger and lemon into a homogeneous mass. Add it to the tomato base. Also add spices to the ketchup: cloves, cinnamon and nutmeg. Bring to a boil, taste (you can also add, for example, salt) and pour into jars. Do not screw the lids tightly yet, just cover them.

8.But that's not all. This recipe also requires sterilization. Line the bottom of the pan with a cloth and place the filled jars on it. Fill with hot water (the jars are hot, so you need to fill with hot liquid) up to the hangers. Put this entire structure on fire. After boiling water in the pan, sterilize the workpieces for 15 minutes (time for 1 liter).

9.Now seal the glass container and turn it over onto the lids. Leave until completely cool. This is where your delicious homemade ketchup is ready. It turns out very tender, aromatic, balanced. In winter you will lick your fingers.

Recipe 5. Tomato and apple sauce with sweet pepper

Ingredients

fleshy tomatoes - kilogram;
ground red pepper;
sour apples – 400 g;
two cloves of garlic;
sweet pepper – 300 g;
70% vinegar – 40 ml;
sugar – 100 g;
vegetable oil – 5 ml;
table salt – 60 g.

Cooking method

1. Wash the tomatoes, pour boiling water over them and carefully remove the thin skin. Peel and core the apples. Rinse the sweet pepper, dry it and remove the stem and seeds.

2. Grind fruits and vegetables using a meat grinder or blender. Transfer the resulting mass into a saucepan, add vegetable oil, stir and place on low heat.

3. When the mixture begins to boil, reduce the heat to low and cook the sauce for an hour, constantly stirring the contents of the pan.

4. Season the sauce with salt, red pepper, sugar and add crushed garlic. Cook for another quarter of an hour.

5. Pour in vinegar and cook for about five minutes. Pour the finished sauce into sterile dry bottles or jars and screw tightly with tin lids.

Ketchup recipe with apples and tomatoes

Another delicious recipe. Its distinctive feature is the amount of spices and herbs.

You will need:

4 kg of tomatoes (or 2.5 liters of juice);
apples and onions 500 g each;
hot pepper;
sugar – 200 gr;
salt – 2 tbsp. spoons;
ground pepper and cinnamon - teaspoon;
cloves - from 10 to 12 buds;
vinegar 9% - 200 ml.

How to make ketchup with tomatoes and apples:

Tomatoes, onions and apples are washed. There is no need to remove the peel, just the seeds from the apples. Grind in a blender. Pepper is added. The ground mass is brought to a boil and cooked for a couple of hours over low heat.
The vegetable mixture is rubbed through a colander to remove the peels from tomatoes and apples.
Now add the remaining spices and spices. Cook for 25 minutes.

Attention!

Cloves and cinnamon are a must in this recipe. The specified amount is quite enough to give the desired aroma. If desired, you can reduce or increase this amount. You can also add other spices, for example, allspice, dry ground ginger and others.

Store in hermetically sealed sterilized jars.

The sauce prepared according to this recipe is very tasty and aromatic. It is perfect for preparing first courses, as well as as an addition to almost any side dish.

Ketchup - Sauce made from tomatoes, apples, onions and peppers

A simple recipe for making tomato ketchup with garlic

Garlic adds a slight flavor to ketchup. It makes the sauce more flavorful and filling.

Let's take:

6 kg of tomatoes,
12 pieces of medium apples,
19 tbsp Sahara,
4 tbsp salt,
12 tbsp. 9% vinegar,
12 cloves of garlic,
25 black peppercorns,
allspice – 12 pcs.,
12 carnation inflorescences,
0.5 tbsp ground nutmeg,
0.5 tsp cardamom

Preparation

We remove seeds from all vegetables. Remove the husks from the onions and garlic cloves.

We cut the vegetables into pieces and pass everything except the garlic through a meat grinder.

Pour the mixture into a saucepan and place it on low heat. Boil for 1.5 hours. Then add spices. After this we simmer for another half hour.

Then puree the mixture with a blender.

6 minutes before the sauce is ready, add chopped garlic. It can be finely chopped, but it is better to grind it through a press.

Turn off the heat and pour vinegar into the mixture.

While the ketchup is still hot, pour it into sterile jars.

We remove it “under a fur coat” for natural sterilization.

This is how easy it is to make tomato ketchup at home. The amount of sweetness can be adjusted according to your taste. Families with children often prepare a sweeter version. Some people prefer hot sauce to make their mouth “burn.” So feel free to try it and put away this delicious treat for the winter.

Thank you for your attention and wish you success in your cooking!

Recipe 4. Spicy tomato and apple sauce

Ingredients

tomatoes – three kilograms;
Neskets – five pods;
ground cumin – 3 g;
sugar – 250 g;
ground black pepper – 5 g;
salt – 50 g;
cinnamon – 3 g;
vinegar 9% - 150 ml;
ground cloves – 5 g;
sunflower oil – 50 ml. just a clove of garlic;
three large apples;
sharp pen

Cooking method

1. Wash the tomatoes and cut off the places where the stalk was located. Cut in half and twist in a meat grinder through a fine sieve.

2. Cut out the stalk of the hot pepper and remove it along with the seeds. Peel the apples, cut them into quarters and cut out the core. We pass everything through a meat grinder and add it to the tomato mass.

3. Place the pan with the tomato-apple mixture on low heat and cook for an hour and a half.

4. Ten minutes before the end of cooking, season the sauce with sugar, spices and salt. Add sunflower oil. Mix.

5. Before removing from heat, add vinegar. Pour the boiling sauce into bottles or jars and screw on boiled tin lids. Cover with a blanket and leave to cool until the morning.

Recipe 6. Sweet and sour sauce from tomatoes and apples

Ingredients

9% table vinegar – 10 ml;
two kilograms of tomatoes;
clove of garlic;
250 g red sweet apples;
ground black and red peppers;
5 g honey;
1 g ground cinnamon;
1 g nutmeg.

Cooking method

1. Pour boiling water over the washed tomatoes and remove the skins from them. Cut the pulp into small random pieces and place in an enamel pan. Place on low heat and simmer for half an hour.

2. Wash the apples, cut out the core, and chop the fruit pulp into slices. Place in a saucepan, add a little water and cook over low heat until soft. Then drain the broth and grind the apples through a sieve.

3. Cool the tomato mass slightly and grind it through a sieve in the same way as apples. Mix apple and tomato puree. Place on the fire and cook for ten minutes.

4. Add honey to the sauce, season with spices and cook, stirring, until the mixture thickens. Then squeeze the garlic into the pan, add vinegar and cook for literally another five minutes. Pour the hot sauce into dry glass containers and screw on the boiled lids.

Tomato sauce with apples for the winter

Tomato sauce with apples for the winter tastes very much like ketchup. It is just as hot and spicy, with a subtle aroma of allspice and oriental spices, and its taste is the same rich tomato, slightly shaded with sugar and apple cider vinegar. Only unlike store-bought ketchup, homemade tomato sauce with apples is made from natural products - ripe tomatoes, sweet juicy peppers and aromatic apples.

For me, tomato sauce with apples really replaces ketchup . I add it to pasta sauces or season spaghetti, use it as a seasoning for baked meat and chicken, grease pizza crusts before adding the toppings, and tomato sauce with apples also goes great with the finished pizza. And there is much less hassle with it, and the yield of the finished product is greater. I make the tomato sauce with apples spicy for the winter, adding hot peppers and garlic. You can make a sauce with a milder flavor by eliminating or reducing the amount of pepper.

Tomato sauce with apples for the winter recipe with photos

Firm, ripe tomatoes – 1 kg;
apples – 2 large;
red bell pepper – 2 large;
hot pepper – 2 pcs;
garlic – 4 cloves;
cinnamon, ground nutmeg - 0.5 tsp each;
black peppercorns (crush) – 1 tsp;
salt – 2 tsp (to your taste);
sugar – 1.5-2 tsp (to taste);
apple cider vinegar 6% - 2 tsp;
sunflower oil (refined only) – 3 tbsp. l.

Recipe for tomato sauce with apples

You need to remove the skin from the tomatoes, then you can do without a sieve and not strain the sauce. I boil water and pour boiling water over the washed tomatoes. After about five minutes, I drain and place the bowl of tomatoes under cold water. I remove the skin and cut the tomatoes into slices. I take apples that are sweet and sour, even rather sour, so that the tomato sauce with apples has a more expressive and contrasting taste. I remove the skin, seeds, and cut into pieces. I cut the pepper lengthwise, shake out the seeds, and cut out the stalk. I cut hot and sweet peppers into pieces. I peel the garlic.

I load the vegetables into the blender in batches and grind them into puree. Instead of a blender, you can use a meat grinder. I pour all the spices into the vegetable puree - nutmeg, cinnamon and crushed black peppercorns.

Over high heat, bring the tomato and vegetable mixture to a boil. As soon as the foam appears, I turn the heat to low and cover the pan with a lid. Small pieces of vegetables soften better and faster, but then the sauce will need to be boiled down.

Tomato sauce for the winter: a selection of the best recipes

Among the many recipes for preparing vegetables for the winter, there are also recipes for homemade tomato sauce. This is a 100% natural and healthy product. The recipe includes simple and affordable ingredients.

Some useful tips:

Choose tomatoes that are fleshy, ripe, without damage. You can remove the skin from tomatoes, or you can cook with it.
You can add aromatic spices to the tomato sauce to taste. Rosemary, allspice, thyme, oregano and others are used.
To avoid any seeds, after blending the vegetable mixture, you can rub it through a sieve.
To make the sauce thick, it must be reduced over low heat to 1/3 of its original volume.
When preparing the sauce, it is more convenient to use small containers - 0.3-0.5 liter jars. This container is more convenient to use, it can be easily sterilized 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, taking into account the tastes of family members.

Simple tomato sauce without vinegar

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

Wash the vegetables and remove the seeds from the pepper. Cut the vegetables into arbitrary slices and grind in a blender or meat grinder.

Pour the resulting puree into a saucepan, put on low heat, bring to a boil and boil for 7-10 minutes. The mixture must be stirred periodically to prevent it from burning.

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

Pour the hot sauce into sterile jars and roll up. Cool and store in a cool place.

Tomato sauce for the winter with vinegar

tomatoes – 5 kg;
garlic – 5-6 cloves;
sweet bell pepper – 1.5 kg;
allspice – 10 pieces;
black pepper – 15 pieces;
onions – 5-6 medium-sized pieces;
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 enamel pan.

Pre-washed tomatoes should be peeled. To do this, you need to pour boiling water over them so that the peel can be easily removed.
Pass the chopped tomatoes and seeded bell peppers through a meat grinder.
Next, we peel the onion and garlic and also pass it through a meat grinder.
Transfer the resulting mixture and spices (allspice and black pepper, cloves and mustard) into a saucepan and simmer over low heat for 1.5 hours, stirring occasionally. The sauce should evaporate.
When the sauce reaches the desired consistency, gradually add granulated sugar and salt and simmer for another 30-40 minutes.
After the sauce thickens, add 9% table vinegar to it and continue to simmer for another 5 minutes, stirring constantly.
Pour the finished sauce into sterilized jars and cover with a lid. Turn the jars with the resulting sauce upside down and place them in a warm place. When the sauce has cooled completely, you can turn the jars over.

A recipe for tomato and apple sauce that everyone will love!

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

Wash the vegetables thoroughly under running water and dry.

Cut the prepared ingredients into arbitrary pieces and place in a saucepan. Add three cloves of garlic and ¼ of the chili pepper. Cover the pan with a lid and place on low heat. Simmer vegetables for 15 - 20 minutes.

Add spices and herbs, bay leaf, 1 tablespoon each of salt and sugar to the future sauce. Spices used include ground black pepper, paprika, cloves, and coriander. Cook the sauce with the spices for another 5-10 minutes.

Discard the bay leaf. Pour the vegetable mixture into a blender and 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 and seal with sterile lids. Store cooled jars in a cool place.

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

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 sweet pepper – 3 pieces;
Salt – 2 tbsp. spoons;
Granulated sugar – 2.5 spoons.

For cooking you will need a deep frying pan.

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

Ketchup with bell peppers and apples

For this recipe, take the same amount of vegetables (a similar recipe with a different number of ingredients was presented above).

Ketchup prepared according to this recipe is usually sweet. The taste is affected by the variety of apples. You can add heat in the form of spices and herbs. A couple of sprigs of greenery will also not be superfluous.

10 most delicious recipes for making pickled zucchini

You will need:

tomatoes and peppers – 1 kg each;
a couple of apples;
garlic;
salt - tbsp. spoon;
sugar - teaspoon.

How to cook:

The tomatoes are thoroughly washed and coarsely chopped.
The stem, core and seeds are removed from the apples, cut into slices and placed with the tomatoes. Grind until smooth.
To remove the skin, the resulting mass is rubbed through a sieve.
The pepper is washed, cut into slices and the seeds are removed. Add to tomatoes and apples and mix again using a blender.
Add sugar and salt and taste.

This is a very simple and tasty recipe that does not require cooking.

Homemade ketchup made from tomatoes with apples, peppers, onions

Spicy snacks for the winter

Details Category: Delicacies and spicy preparations Australians Ryan Duke and Alex Fenning, having tried a dish with hot chili peppers of the Naga Jolokia variety, were able to survive, but they would never agree to eat it a second time. On the Scoville heat scale, this type of pepper is several hundred times higher than Tabasco sauce. And the Indian phaal sauce, which is prepared from 10 types of pepper, even entered the Guinness Book of Records as the hottest seasoning in the world. This means that every dish has its own lover. Nevertheless, Mexican wings in spicy sauce, Chinese sweet-sour-spicy meat, Korean salads and other “fiery” dishes are now gradually becoming part of the Russian diet. Borrowed from a variety of cuisines around the world, they not only energize, strengthen the immune system and speed up metabolism, but also provide warmth in northern climates, where it is so needed. Only they should be consumed in reasonable quantities. You are free to determine the degree of severity yourself. However, if you overdo it with pepper, hold ordinary milk in your mouth - it will neutralize the burning sensation. Just a pinch of something spicy when cooking or in a finished dish can create a completely new, unique taste and aroma. Skillful combination of various seasonings and spices, selecting them so that they suit all components of the dish is the highest degree of culinary skill. The beauty of food is that it can give a person the whole range of taste sensations.

Ketchup with apples, tomatoes and khmeli-suneli

You can use almost any amount of herbs and spices in this recipe, depending on your taste preferences. This does not affect the safety of the workpiece in any way.

Recipes for tomatoes in their own juice - delicious recipes

You will need:

tomatoes – 2 kg;
onions – 0.3 kg;
apples – 0.6 kg;
garlic – 100 gr;
hot pepper – 1⁄2 pod;
vinegar 9% - 30 ml;
salt - tbsp. spoon;
ground pepper, dried basil, suneli hops (to taste).

How to cook:

Apples and vegetables are washed. The first ones are cut into medium pieces and ground in a blender along with vegetables.
Place in a saucepan and simmer over low heat for an hour, maybe a little longer.
The garlic is crushed and added to the main mass. Add vinegar and spices and again set to simmer for an hour.
The vegetable mass is cooled and rubbed through a fine sieve to obtain a more uniform consistency.
Pour into jars and close tightly with lids.
Sterilize in a water bath (from the moment of boiling for 10 minutes).

Delicious spicy sauce is ready!

Thick homemade ketchup with apples for the winter - simple and tasty

Unusual tomato sauce with apples

Now you can buy any sauces and ketchups, but sauce prepared at home, of course, will be much tastier and of higher quality, since the best products are used for its preparation. One of the unusual options is tomato sauce with apples for the winter. A recipe with step-by-step photos and a detailed description will help you prepare it.

It is better to take tomatoes that are completely ripe, or even overripe, and preferably they should be fleshy. We prefer apples with a sweet and sour taste. You can optionally add spices to the recipe: ground black pepper, Provençal herbs, ground paprika. But this is not necessary; it is more convenient and practical to prepare a universal sauce and add seasonings to it as needed.

Ingredients:

meaty tomatoes – 700 g;
onions or salad – 100 g;
apples – 150 g;
table vinegar 9% - 30 ml;
sugar – 1 tbsp. l;
table salt – 1 tbsp. l;
ground black or red pepper – 0.5 tsp. (optional).

How to prepare tomato sauce with apples for the winter

Cut the tomatoes into slices. We don’t peel the skins, but if you want to get a sauce with a more delicate, creamy texture, then first pour boiling water over the tomatoes for a few minutes, then transfer them to cold water. After cooling, remove the skin and cut the tomatoes into slices.

Place the tomatoes in a saucepan or cauldron. Add finely chopped onion there.

Cut the skin off the apples and remove the seed capsule. Cut into thin slices or small cubes. Add to tomatoes and onions.

Place the pan on low heat. Bring to a boil (if the tomatoes are not very juicy, add two or three tablespoons of water, otherwise they may burn). Cover with a lid. Cook, stirring, until the onion becomes soft, almost transparent. The apples should also be well boiled and easily mash when pressed with a spoon.

Transfer the boiled tomatoes, onions and apples to a blender. Grind to a homogeneous thick mass without pieces of pulp.

Pour the puree back into the pan. Place on the lowest heat possible and, without covering, cook to the desired consistency. At the end of cooking, when the sauce thickens, add ground black or red pepper, salt, and sugar. After a few minutes, add vinegar. After stirring, taste the sauce; if something is not enough, add at your discretion.

We prepare small jars of 200-250 ml. Sterilize and let the lids boil for a few minutes. Pour the boiling sauce into jars and seal tightly. We wrap it in a blanket or hide it under a blanket for a day. After cooling, put the sauce in the pantry for storage. Good luck with your preparations!