How to cook delicious tomato sauce. Tomato sauce for the winter

06.11.202127.05.2017

Hello, dear readers of the site!

Today is June 25th. In most of Ukraine and Russia, the tomato season has not yet begun, but I want to tell you in advance how to cook tomato sauce at home, otherwise it will be too late.

Here, I recently described the cooking process. While we were making jam, I took a picture of the process, while I wrote the article, published it, and by the time search robots began to show it to visitors for search queries, it probably took a week, or even more.

And people write to me in the reviews, they say, where were you before with your article? The cones have already grown, they are suitable for woodpeckers, now only next year it will be possible to cook such jam and find out its taste. Here are the bumps I got on my head.

In order not to step on the same rake, I will describe for you the preparation of tomato sauce in advance. We prepare such homemade tomato sauce in jars for the winter. It is delicious in itself, but with boiled pasta or in the form of hot gravy for second courses, it is generally amazing. You can easily cook a quick dinner and season the borscht, in short - add wherever you want - it will be delicious.

To make a half-liter jar of sauce, you will need:

tomatoes - about 1100 g;
sugar - 70 g;
salt - 10 g;
table vinegar 6% - 30 g;
black pepper - 0.02 g;
allspice - 0.01 g;
cloves - 0.01 g;
cinnamon - 0.01 g;
garlic - 0.01 g

Of course, at home it is unrealistic to weigh all these hundredths and tenths of grams, so we add everything very roughly, taste it, put in something else until the taste becomes such that you want to eat the whole pan.

Let's start cooking: we take fresh, good ripeness tomatoes, those that are not suitable for (too large, cracked, with small defects), badly dented and damaged, better set aside. We wash well.

The meat grinder should be boiled in water for several minutes, or at least poured over with boiling water.

We cut the tomatoes in half or into quarters, cut out hard places at the base of the stem and various defects.

We pass through a meat grinder.

We wipe the resulting mass through a colander with small holes or through a large sieve. The skin and seeds will remain, we throw them away.

Now we will make canned tomato sauce from this gruel. We take an enameled pan or stainless steel, put the tomato mass there, put it on a small fire.

It is not necessary to cover the lid so that moisture evaporates. The mass must be constantly stirred so that it does not stick to the bottom. Our task is to boil the mass until it is reduced to half of the original volume.

It will take a long time to boil, you will have to be patient. Before boiling, foam will form, it must be removed with a slotted spoon or spoon. According to the same technology, friends, it is being done and I have a separate article, read it.

In the meantime, take the garlic, peel, cut into thin slices, add salt and rub with a spoon until a homogeneous mass is obtained. You can do it easier - push through the garlic and rub it with salt in the same way.

In a saucepan that is still on the fire and slowly gurgling, add sugar, salt, crushed garlic, ground spices, keep stirring constantly and let it all gurgle for another 10 minutes.

If you do not want the spices to be visible in the sauce (black dots), you can tie the pepper, cloves and cinnamon in a linen or gauze knot, boil it in the sauce for 10 minutes and take it out.

We have already said that you should already have sterilized jars and lids ready for them. Carefully fill, preferably hot jars, with boiling sauce (to avoid cracking, you can put a scalded wooden spoon in the jar and pour it so that the stream falls on the spoon).

Full jars immediately cover with lids and roll up. Check if rolled up tightly and place upside down on a towel. Wrap something on top too and let them cool until morning.

You can additionally sterilize jars with sauce (half-liter - 15 minutes, liter - 25 minutes), but without sterilization, if you do everything quickly and follow the processing conditions - preparing tomato sauce according to this method provides excellent long-term storage of the product.

Well, I think we figured out how to make tomato sauce at home. Use the recipe for health, prepare, treat guests only if they, stunned by the taste, ask how to make tomato sauce like yours, tell them, let them read the site!

Leaving, leave a comment, I will be very grateful!

Here's how to make tomato sauce for pizza:

Since the tomatoes in this dish are chopped, it does not matter how they look externally. That is, it is quite possible to buy a discounted product, slightly crushed and spoiled (just cut out the damaged in the process with a sharp knife). The only difficulty: it is more difficult to remove the skin from crushed tomatoes. And to make the tomato sauce beautifully homogeneous, it is better to get rid of it after all.

The five most commonly used ingredients in tomato sauce recipes for the winter at home are:

Although you don’t have to worry much about this - if the blender is powerful, then the whole peel will be ground into dust, it will not be noticeable.

The choice of tomatoes for harvesting

As mentioned above, even crumpled and slightly damaged goods are suitable, since this is fixable. But this rule only applies when you cook the sauce. If you cook raw, choose tomatoes that are perfectly ripe, flawless, fleshy.

If you have something against seeds, you can get rid of them in two steps. At the first stage, you rub the tomatoes with your hands through a sieve of such a size that they cannot pass through. And the resulting pulp in the second stage is processed with an immersion blender.

Five of the fastest recipes for homemade tomato sauce for the winter:

Ideally, the resulting tomato mixture is only ready to turn into a full-fledged tomato sauce when it is reduced in a saucepan to ⅔ of the original volume. Now you can add spices to it - it will be written in the recipe which ones. If you want to choose a mixture of seasonings yourself, then the following are suitable for the sauce:

all types of hot pepper powder (black, white, red)
paprika
rosemary
oregano
coriander
thyme
garlic
nutmeg
mustard seeds
carnation
Provencal herbs
Bay leaf

From the above, you need to choose a maximum of 4-5 positions.

In addition to tomatoes, in this sauce they feel good: bell peppers, carrots, onions, fresh apples, hot capsicum.

As preservatives, you can use: salt, sugar, vegetable oil, vinegar (apple, table, wine), citric acid.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

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:

Rinse the tomatoes, cut into slices, peel the plums too, remove the seeds.
Garlic, peel the bulbs. Divide the onion into small slices, pass the garlic through the press. Set these ingredients aside for now.
Remove the seeds from the chili pepper, you need to chop it very finely.
Pass plums, tomatoes through a meat grinder. You can use a blender.
Sugar, salt should be added to the mass of vegetables, and garlic is not needed yet.
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.
Add garlic 10 minutes before the end of cooking.
Cool the finished dish and you can start canning in jars (sterilize them first).

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In the autumn, when store shelves abound with fresh vegetables (for which, by the way, prices are reduced), it's time to prepare homemade tomato sauce for the future. In the refrigerator, the sauce can be stored in a glass jar under a plastic lid for 3-4 months. If hot boiling sauce is poured into a sterile jar and screwed tightly with a sterile lid, home-made tomato sauce will be perfectly stored all winter outside the refrigerator.

The recipe indicates the amount of vegetables and spices to prepare a liter jar of homemade tomato sauce for the winter. And it will take you 40 minutes to prepare it.

Ingredients

fresh tomatoes 2.5 kg
sweet bell pepper 400 g
hot chili pepper 1 pc.
sugar 150 g
salt 1 tbsp. l.
ground cinnamon 3/4 tsp
carnation 5 6 buds
a mixture of peppers (ground) 0.5 tsp.
table vinegar 135 g

How to make tomato sauce at home

Rinse vegetables well. Tomatoes (2.5 kg) cut into quarters or just slices, the size corresponding to the neck of your meat grinder. The seeds do not need to be removed.
Pass the tomatoes through a meat grinder.
Pepper, sweet (400 g) and hot (1 pc.) Cut lengthwise and remove the seeds. It is known that it is the seeds that give the chili a special spiciness, so clean it from the seeds very carefully. Make sure not a single grain is left.
Pepper, after tomatoes, chop in a meat grinder.
Drain the chopped vegetables into a bowl. Simmer the sauce, stirring occasionally, about 30 minutes. until most of the liquid has evaporated.
The volume of the boiled sauce will decrease by about half, the consistency of the sauce will be similar to loose tomato paste.
Add a tablespoon of salt and 150 g of sugar to the saucepan.
Put in (3/4) teaspoon ground cinnamon.
Add half a teaspoon of ground pepper.
Season the sauce with 5-6 cloves.
Stir the sauce, hold on the stove for another 5 minutes so that the sugar and salt have time to dissolve, then turn off the stove and pour 135 g of table vinegar into the pan.
And now, the choice is yours. If the sauce is meant to be used soon (which is exactly what I made it for), simply pour it into a clean jar, cover, cool, and refrigerate. If you want to prepare the sauce for the whole winter, pre-sterilize the jar and lid, pour hot sauce and screw the lid tightly (when the sauce cools, a vacuum forms under the lid and it will tightly adhere to the jar) or screw it with a special metal lid using a canning machine.