Sauce tomato sauce recipe. Tomato sauce - getting ready for the winter period

cook tomato sauce- simpler than simple, but having mastered this simple wisdom, you immediately add several dozen new dishes to your arsenal. After all, tomato sauce can be used not only for pizza or - you can serve fish or meat with it, you can stew in it, and so on, and the use of various herbs and seasonings will allow you, using this recipe, to make a sauce for all occasions. I myself cook it quite often - that's why I decided to describe it once basic recipe not to rewrite it over and over again.

Basic tomato sauce recipe

300 g sauce

1 tbsp olive oil
1 garlic clove
1 small onion

500 g of pureed tomato pulp (trade winds) or
500 g chopped tomatoes or
650 g tomatoes own juice or
800 ripe tomatoes

herbs or dried herbs

Depending on the season, you can make tomato sauce from various prepared tomato products or fresh tomato ov. If you have really ripe ones, and not "plastic ones", you need to remove the seeds, and the result will be a feast for the eyes. Cut the tomatoes in their own juice into small pieces, but you don’t even need to do anything with mashed or chopped tomatoes.

Now that we have decided on the base of our sauce, heat the olive oil in a small saucepan and fry the finely chopped garlic. We do everything on a small fire! After a minute, add the chopped onion, and sauté for a few minutes until translucent. Then add the tomato base and herbs. Which? It depends on your goals - sauce for meat works especially well with rosemary and bay leaf, for pizza - oregano, gives a slightly more delicate flavor, and you can also experiment with thyme, sage, marjoram ...

Allow the sauce to simmer over low heat for about an hour to thicken and develop its unique flavor. Shortly before this time, season it with salt and black pepper, then remove from heat and, if necessary, rub through a sieve. Ready-made sauce can stand in the refrigerator for several days, and for serving it only needs to be warmed up. And ketchup can now be thrown in the trash - and never buy it again.

Tomato sauces have long and firmly taken their place in our menu. They serve as a great accompaniment to pasta and pizza. They are used to prepare various meat dishes. In today's article you will find the most simple and interesting recipes fresh tomato sauces.

To prepare homemade sauces, it is advisable to use juicy fleshy tomatoes of a bright red hue. For these purposes, rotten or immature fruits with greenish streaks are not suitable.

In addition to tomatoes, garlic is often added to the composition of such sauces, onion or celery. Basil, oregano, thyme, tarragon or parsley are commonly used as seasonings.

To get a thinner sauce, add a little dry wine or broth to it. If you need a thick dressing, then a couple of tablespoons of corn starch are additionally introduced into it.

To neutralize the action of acids present in tomatoes, ground coriander seeds are added to the sauce. Thanks to this spice, tomato dressing will not irritate the mucous organs of the gastrointestinal tract.

The finished sauce is transferred to hermetically sealed containers and put in the refrigerator. In this form, he can save his taste qualities over the course of four days. If the shelf life of the sauce needs to be extended, then a little wine or table vinegar is added to it.

These dressings go great with pasta, meat and fish dishes. They can also be used to make pizza and other savory pastries.

Variant with garlic

This sauce has a rich red hue and a pronounced tomato flavor. It is prepared so simply that even an inexperienced cook can easily cope with this task. This time you will need:

• 1.2 kilograms of fresh tomatoes.
• 6 cloves of garlic.
• Bunch of basil.
• Olive oil, salt and spices.

To make fresh tomato sauce, try to choose ripe, fleshy fruits without brown or greenish veins.

Cooking algorithm

A little olive oil is poured into a preheated pan, and after a minute, peeled and chopped garlic is put into it. When the vegetable acquires a golden hue, the dish is removed from the burner and put aside.

Tomatoes are washed, cut crosswise, scalded with boiling water and skinned. After that, they are sent to a pan with garlic oil and crushed with a wooden spoon. The resulting mass is salted, seasoned with spices and brought to a boil. Then the future of fresh tomatoes is filtered through a sieve, not forgetting to grind with a spoon. The almost ready dressing is returned to the hot pan and evaporated to the desired density. As a rule, this takes no more than seven minutes.

The sauce made in this way is ideal for pasta dishes. It can be consumed immediately after preparation. But some prudent housewives freeze it and, if necessary, simply warm it up.

Onion variant

Fresh tomato sauce made using the technology described below will be a great alternative to store-bought ketchup. To prepare it you will need:

• 600 grams of ripe tomatoes.
• A couple of bay leaves.
• Onion bulb.
• A couple of cloves of garlic.
• ½ teaspoon sweet paprika.
• Pinch ground pepper Chile.
• Salt, herbs, spices and vegetable oil.

This fresh tomato and garlic sauce contains no artificial preservatives. Therefore, it is not advisable to cook it for future use. If you want to extend the shelf life of the dressing, then you can add a little table vinegar to it.

Process description

Washed ripe fleshy tomatoes make cross-shaped cuts, pour boiling water over them and leave for fifteen minutes. After a quarter of an hour, the fruits are removed from the container with liquid, dipped in ice water and freed from the skin by pulling it in the opposite direction.

In a hot frying pan, on the bottom of which a little good vegetable oil is poured, spread the onion and garlic and fry them. As soon as the chopped vegetables acquire a pleasant golden hue, chopped or grated tomatoes are added to them. Everything is thoroughly mixed, brought to a boil and simmered over low heat for a quarter of an hour. Then the future fresh tomato sauce is seasoned with salt and spices. Chopped greens are also sent there and all this is cooked for about five more minutes.

Apple variant

A spicy savory dressing made according to the recipe below can be perfectly stored all winter. The main thing is to pack it in sterilized jars and roll it up with metal lids. To cook delicious homemade sauce from fresh tomatoes, check in advance if your house has everything you need. In this case, you will need:

• 3 kilograms of ripe tomatoes.
• 5 pods hot pepper.
• 3 large ripe apples.
• A couple of tablespoons of salt.
• 200 grams of sugar.
• 150 milliliters of 9% vinegar.
• A teaspoon of ground cloves.
• 50 milliliters of vegetable oil.
• ½ teaspoon each of cumin and cinnamon.
• A few cloves of garlic.
• A teaspoon of ground black pepper.

Those who do not like cumin can do without it. And instead of garlic, some housewives add a teaspoon of asafoetida.

Sequencing

Washed tomatoes are freed from the stalks, cut in half and passed through a fine grate of a meat grinder. Do the same with apples and hot pepper pods. The resulting mass can be additionally wiped through a sieve. Then the finished sauce from fresh tomatoes for pizza, pasta or meat will acquire a more uniform consistency.

All this is transferred to a suitable saucepan, sent to the stove, brought to a boil and boiled for an hour and a half, without covering with a lid. Ten minutes before the fire is turned off, salt, vegetable oil, chopped garlic, sugar and spices are added to the sauce. At the very end, vinegar is poured into the pan. The finished sauce is packaged in sterile glass jars, rolled up with metal lids, turned over and covered with warm blankets. After the containers tomato dressing cool completely, they are taken out from under the blankets and sent for further storage.

• 3 medium sized tomatoes;
• 2 tbsp. l. olive oil (you can use any vegetable oil);
• green onion, a little onion;
• a couple of cloves of garlic;
• salt.

• Preparation time: 5
• Time for preparing: 15-30
• Servings: 3-4
• Complexity: light

Cooking

Spaghetti - traditional italian dish famous for its simplicity and taste. However, not everything is so smooth and simple. Even the Italians this dish they prepare a sauce and other dressings that are very difficult to prepare, since it is not very pleasant to use the usual boiled spaghetti without seasonings. delicious sauce from tomatoes with the addition of additional products, pepper and other seasonings - this is the standard and ease of preparation of the presented direction. There are many recipes that use vegetables chopped in a blender and cooked in a pan - this is the traditional Italian vegetable sauce.

There is a simple recipe for making spaghetti sauce that does not take time and 15 minutes. Separately, the number necessary ingredients for one serving of 250 g side dish:

• 3 medium sized tomatoes;
• 2 tbsp. l. olive oil (you can take any vegetable oil);
• green onion, a little onion;
• a couple of cloves of garlic;
• salt.

While the spaghetti is cooking, you can prepare the traditional fresh tomato sauce for the dish. In a frying pan in oil and low heat, onion and garlic, pre-finely chopped, are fried. As soon as it formed golden crust, tomatoes are peeled and cut into cubes. All prepared ingredients are stewed for 5 minutes. If desired, you can add ground pepper and other seasonings.

The task becomes more difficult

From fresh tomatoes for pasta, you can prepare a sauce with the addition of tomato paste and red wine. alcoholic drink will give the sauce a spicy magical aroma. You can make the sauce in the following order:

1. Finely chop the onion head and fry it in olive oil in a frying pan. As soon as the vegetable acquires a golden color, you can squeeze 3 garlic cloves and add a small bunch of parsley, after chopping it.
2. While the workpiece is stewing - the stewing time is no more than 5 minutes - you can cook the tomatoes. To do this, 3 tomatoes are poured over with boiling water and the skin is removed, the pulp is scrolled in a blender.
3. Chopped tomatoes are sent to the pan and stew for another 10 minutes.
4. After the time has elapsed, 2 tbsp. l. tomato paste, pepper and other spices. So simmer for another 10 minutes.
5. Already at the end of cooking, the workpiece is seasoned with red wine in an amount of not more than 50 ml.

Tomato sauce and tomato paste is ready. When serving, sprinkle with chopped herbs to taste.

You should not think that fresh tomato sauce is much tastier than used tomato paste. For lack of fresh vegetables you can also use the "semi-finished product" purchased in the store. The following products are required here:

• 200 g of paste;
• 4 tbsp. l. Sahara;
• 3-5 garlic cloves;
• glass of water;
• half a teaspoon of ground pepper;
• Bay leaf;
• greenery;
• salt.

How to prepare such a dressing?

Let the sauce cool down. Season with chopped herbs before serving.

With the addition of eggplant

Spaghetti is made for variety. cream sauce with cream and cheese. But the sauce for spaghetti from tomato and eggplant looks much tastier and more appetizing. This preparation is usually practiced by hostesses as a preservation for the winter. In the future, the sauce can be added to various side dishes. For cooking you will need:

• 0.5 kg tomato;
• 0.5 kg of bell pepper;
• 0.5 kg eggplant;
• 2 onion heads;
• some celery;
• 100 grams of tomato paste;
• chilli;
• 1 tsp salt;
• 2 tsp Sahara;
• basil;
• thyme;
• other seasonings to taste.

How to make eggplant and tomato sauce for the winter:

1. Initially, a blank is made from eggplant. They are washed, cut into cubes and laid out in a bowl. Vegetables are covered with salt and poured with water until completely covered.
2. While the eggplant is marinating, you can prepare the tomatoes. They are also washed and cut into cubes.
3. Tomatoes, peeled and chopped celery, chili peppers are poured into a blender.
4. The finished puree is poured into a saucepan.
5. Separately, onion, finely chopped beforehand, is fried in a frying pan over low heat and in vegetable oil. After frying, it is transferred to a saucepan with tomatoes.
6. Drain the water from the eggplant, rinse them, pour into a pan with plenty of oil. All fry with spices.
7. Ready eggplants are transferred to a saucepan with tomato puree and the sauce is brought to a boil, boiled for no more than half an hour over low heat.
8. After the time has passed, the tomato and eggplant spaghetti sauce is almost ready - it remains to add, basil and other seasonings used.
9. Boil suck to the end for a quarter of an hour.

If the sauce was prepared for the winter, it is transferred hot to pre-sterilized jars. Banks are sealed with lids, which are previously kept in boiling water. If desired, the sauce is immediately served with pasta.

Hearty sauce or minced meat

You can cook an amazing version or, as it is called differently, Bolognese sauce is a spaghetti dressing with minced meat and tomatoes. Cooking such a tomato sauce for spaghetti from fresh tomatoes is better than using tomato paste, but in the absence of anything else, you can “naughty” a little.

For cooking you will need the following products:

• 4 tomatoes;
• 0.5 kg minced pork;
• bulb;
• 2-3 cloves of garlic;
• greens and vegetable oil for frying.

The preparation is as follows:

1. Rinse the tomatoes and pour boiling water over them to remove the skin. The pulp is crushed in a blender.
2. Heat vegetable oil in a frying pan and add chopped onion, squeezed garlic to it.
3. After the onion takes on a golden hue, you can spread the minced meat. Everything is carefully fried, salted. Fry without a lid over medium heat, trying to stir constantly. Time - no more than 5 minutes.
4. Now added tomato puree and fry for another 10 minutes under the lid.
5. After complete cooking, finely chopped greens are added. Turn off the fire immediately and let it simmer for 5 minutes.

Spaghetti with basil and tomatoes is a traditional Italian dish. A little bit of Italy can be added to any of the recipes presented - just add a little seasoning to the tomato paste.

There are many recipes for making spaghetti tomato sauce - it is only important to look in the refrigerator and choose the most suitable option. In the absence of fresh tomatoes, you can use tomato paste, only for better persuasiveness, you should choose natural tomato sauce without additional vegetables and seasonings. Ready-made dried spices can also be attributed to the number of spices - there is no need to waste time looking for fresh herbs. If the house has dried blanks, you can use them. Be creative with the recipe and you'll get a wide variety of options.

Tomato sauce is a great addition to main dishes. It goes well with meat, vegetables, cereals and pasta. The recipe for this sauce is quite simple. How to make tomato sauce will be discussed in this article.

A little about the benefits of tomato sauce

Before you start preparing a dish, you need to learn about it. useful properties. The main ingredient from which gravy is prepared are tomatoes. This vegetable contains lycopene, a substance that prevents the appearance of cancer cells in the body. In addition, tomato sauce is considered a low-calorie product. Therefore, it can be replaced by more fatty mayonnaise and sour cream. From this, the taste of the dish will not become worse, on the contrary, it will acquire new interesting shades.

Natural is definitely good for health. You can buy it in the store, but it is better to cook at home. Then the hostess can be sure that her tomato sauce does not contain any harmful additives and preservatives.

Ingredients for Tomato Pasta Sauce

To prepare the sauce, you will need the simplest and most affordable products:

• tomato paste - 70 grams;
• sugar - 1 tablespoon;
• onions - 1 piece;
• vegetable oil - 2 tablespoons;
• flour - 2 tablespoons;
• black pepper - 2-3 pinches;
• salt - half a teaspoon;
• laurel leaf - 2-3 pieces;
• water - 300 milliliters;
• spicy dry herbs - 2 pinches.

How to make tomato sauce from pasta

1. First of all, you need to clean, wash and finely chop the onion. Then it needs to be lightly fried.
2. Now, in a separate container, mix sugar, salt, flour and
3. After that, it is necessary to pour water into the resulting mass and mix everything well.
4. Next, the liquid should be poured into a pan with onions. The sauce is cooked from tomato paste over low heat until a thick consistency is obtained. In this case, the mass must be constantly stirred.
5. As soon as the sauce begins to thicken, you need to add spices and herbs to it.

Tomato sauce is ready. Before serving, it must be left to languish under closed lid for a few minutes. This sauce will make any dish more appetizing and tastier.

Ingredients for Fresh Tomato Sauce

Now you know how thick and flavorful gravy is created. Tomato paste, flour and onions are the main ingredients for making the sauce. However, it can also be prepared with fresh tomatoes. To do this, stock up on such products:

• tomatoes - 1 kilogram;
• onion - 1 piece;
• garlic - 2 cloves;
• sunflower oil - 2 tablespoons;
• mozzarella - 150 grams;
• bay leaf, spices - to taste.

How to make fresh tomato sauce

1. First, heat the oil in a frying pan and fry the onions in it. Cooking time is seven to eight minutes.
2. Then add chopped garlic to the onion and fry the vegetable mixture for another two minutes.
3. Next, you need to scald the tomatoes with boiling water in order to easily remove the skin from them. Then the tomatoes should be cut into large pieces and put in a frying pan. Now the vegetable mass needs to be salted and seasoned with spices.
4. After that, the sauce must be brought to a boil and simmer over moderate heat until tender. Cooking time is approximately twenty minutes. In this case, the mass must be constantly stirred.

Tomato sauce from tomatoes is ready. Fresh vegetable sauce is especially beneficial for health.

Ingredients for canned tomato sauce

Tomato sauce can also be made from spices that give the dish a piquant taste and aroma. In order to prepare such a sauce, the following ingredients are used:

• peeled tomatoes, in their own juice - 1 can;
• garlic - 5-6 cloves;
• salt - half a teaspoon;
• lemon juice or vinegar - to taste;
• sugar - 1 tablespoon;
• greenery, spicy pepper- taste.

Method for preparing tomato sauce from canned vegetables

1. To begin with, the tomatoes should be removed from the jar. Vegetables, along with juice, must be placed in a blender and turned into a thick homogeneous mass.
2. Then the product must be poured into a saucepan, placed on the stove and brought to a boil.
3. After that, you need to taste the sauce and add spices if necessary.
4. As soon as the tomato sauce boils, it must be removed from the heat.
5. Next, you need to add finely chopped garlic to it and mix everything well.
6. If desired, finely chopped greens can be added to the sauce.

Tomato sauce is ready. It should be remembered that vegetables in their own juice are prepared with the addition of sugar, salt and spices. Therefore, when creating a sauce, the hostess will have to focus on her own taste, so as not to spoil the dish with unnecessary seasonings. The product can be stored in the refrigerator for about a week. Usually during this time he is eaten without a trace.

Now you know how to make tomato sauce. Bon appetit!

Without fragrant spicy tomato sauce! Meatballs, for example, without a suitable tomato sauce will be dry. Yes, and an ordinary piece of meat or fish, flavored with tomato sauce, cooked by hand, will seem much tastier.

Making tomato sauce is not difficult, but some rules still need to be followed. The base of tomato sauce is tomatoes. They should be ripe, fleshy, preferably ground. The peel from tomatoes can be removed in advance by scalding the fruits with boiling water and cooling in ice water, or you can cook tomato sauce from unpeeled fruits, but in this case, the finished sauce must be rubbed through a sieve. If there are no suitable tomatoes on hand, use tomato paste, only choose the highest quality concentrate, without impurities of starch and soy. Tomato sauce is unthinkable without spices. They can be very different: black and red ground pepper, hot or allspice, coriander, cumin, cinnamon, cloves, ginger (fresh or dried), sweet or hot peppers, herbs - to your taste! For density, flour sautéing is used, which can be diluted both with water and with a broth that suits your taste (meat, fish or vegetable). Tomato sauce flour should be fried until golden brown.

We bring to your attention several recipes for tomato sauce, both simple, quick, and exquisite, “with a twist”. Choose!

Ingredients:
1 tbsp flour,
1 tbsp butter or margarine,
350 ml broth (meat or fish),
1 carrot
1 onion
1 parsley root
1 stack tomato paste,
1 bay leaf,
salt, sugar, spices, black, white or red ground pepper - to taste.

Cooking:
Chop the roots and onion, fry in vegetable oil until soft, add flour and fry everything together until golden brown. Add tomato paste, stir and dilute with broth. Boil for 5 minutes, then rub through a sieve, add salt, sugar (a little), spices and butter. Stir and serve.

Ingredients:
200 g tomato paste,
4-5 tbsp Sahara,
1 tbsp dried garlic,

1 bay leaf,
1 stack water,
salt, dried herbs - to taste.

Cooking:
Bring water to a boil, add sugar, garlic, bay leaf, herbs and pepper and boil for 5 minutes at a low boil. Remove the bay leaf, add the tomato paste, stir and cook covered for 5-7 minutes on the slowest heat. Remove from fire and cool.

Ingredients:
200 g tomato paste,
1-2 tbsp fat sour cream,
a pinch of salt,
lemon juice, pepper - to taste.

Cooking:
Mix the tomato paste with 1 tablespoon of water, salt and simmer for 1-2 minutes over low heat. Add sour cream, pepper and lemon juice and beat with a blender.

Ingredients:
600 g ripe tomatoes,
½ tsp salt,
2-3 garlic cloves,
30 ml olive oil
2 tsp Sahara,
½ tsp dried oregano,
2-3 sprigs of cilantro
1 sprig of basil

Cooking:
Peel the tomatoes and chop with a blender and rub through a sieve. Boil on low heat tomato mass, stirring frequently, for 15-20 minutes. Add salt, sugar and olive oil. Stir, boil for another 5 minutes and add chopped herbs and garlic, passed through a press. Cook a little more and remove from heat.

Ingredients:
1.2 kg of tomatoes,
400 g tomatoes in their own juice,
2-5 garlic cloves,
4-6 tbsp olive oil,
1 bunch of basil leaves,
salt, black ground pepper - to taste.

Cooking:
Cut fresh tomatoes crosswise, scald with boiling water and immediately cool in ice water. Remove skin. On low heat, fry the garlic slices for 1-2 minutes, add the peeled tomatoes, bring to a boil, put canned tomatoes together with the liquid and simmer over low heat for 1.5 hours. Then mash the tomatoes with a fork, salt, pepper, add a little sugar if necessary. Add chopped basil leaves and cook for another 30 minutes over low heat. Transfer to a clean jar and store in the refrigerator.

Ingredients:
1 stack milk,
1 stack cream,
1 stack tomato paste,
2 tsp flour,
2 tbsp butter,
salt, spices, pepper - to taste.

Cooking:
Boil half of the milk. Mix the remaining milk with flour so that there are no lumps, and pour in a thin stream, stirring, into boiling milk. When the mixture boils and thickens, add cream, tomato paste, oil and salt. Heat, stirring, but do not boil.

Ingredients:
4 tomatoes,
1 onion
1 tbsp flour,
1 tbsp dried greens,
250 ml of water
150-200 g sour cream,
salt, pepper, spices - to taste.

Cooking:
Finely chop the onion, fry in vegetable oil, add chopped tomatoes and simmer for 10 minutes. Pour flour, dried herbs, spices, pour in water and sour cream, mix and simmer for 10 minutes.

Ingredients:
250 ml beef broth
25 g butter,
½ carrot,
½ parsley root
1 tbsp flour,
½ onion
250 g tomato paste,
1 tsp Sahara,
1-2 bay leaves,
salt, black peppercorns, a pinch citric acid.

Cooking:
Spasser the flour in butter until golden brown and dilute it with strained broth so that there are no lumps. Separately, boil the tomato paste with chopped onions, carrots and parsley root. Mix flour sauté with tomato paste, add sugar, citric acid, bay leaf, salt and black peppercorns and boil for 30 minutes, stirring occasionally. Strain the finished sauce, heat it again and season with oil.

Ingredients:
1 kg ripe tomatoes,
1 kg of apples
4 bulbs
4 hot red peppers
250 g sugar
300 ml 9% vinegar,
25 g ginger root
25 g salt
24 black peppercorns
16 cloves.

Cooking:
Remove the skin from the tomatoes and cut into pieces. Peel the apples, remove the core and chop too. Cut the onion into small cubes. Put everything in a saucepan, add a little water and boil under a lid over low heat for 30 minutes. Add salt, sugar, spices, hot pepper and boil for another 30 minutes. Pass through a sieve and boil until thick.

Ingredients:
1 kg of tomatoes,
400 g sour apples,
300 g sweet pepper,
100 g sugar
1-2 tbsp salt,
50 ml vegetable oil,
40 ml 70% vinegar (for preservation),
1-4 garlic cloves,
red hot ground pepper - to taste.

Cooking:
Remove the skin from the tomatoes, peel the apples and core, peel the peppers from the seeds. Pass all the vegetables through a meat grinder or chop with a blender. Transfer to a saucepan, add vegetable oil, stir and bring to a boil. Reduce heat to low and simmer the sauce for an hour. Then add sugar, salt, pepper, chopped garlic to the sauce and cook for another 15 minutes. If the sauce is supposed to be stored for a long time, pour in the vinegar, boil for 5 minutes and pour into sterilized jars. If the sauce will be consumed immediately after preparation, you can add lemon juice or citric acid to taste.

Ingredients:
1 kg of tomatoes,
500 g apples
1 tbsp salt,
⅓ stack. Sahara,
1 tsp red ground pepper,
1 tsp ground black pepper,
½ tsp ground cinnamon,
a pinch of nutmeg.

Cooking:
Pass the peeled apples and tomatoes through a meat grinder, put the resulting mass into enamel pan, add salt and sugar and bring to a boil. Then reduce heat and simmer, stirring occasionally, for 2 hours. 10 minutes before the end of cooking, add all the spices, boil the tomato mass and rub through a sieve.

Ingredients:
500 g tomatoes,
250 g plums,
1 onion
1-2 garlic cloves,
1-2 tsp salt,
½ stack Sahara,
red and black ground pepper, spices - to taste.

Cooking:
Chop the tomatoes with a blender or pass through a meat grinder. Onion cut into small cubes. Bring tomato-onion mixture to a boil, reduce heat to medium and simmer, stirring, until thickened. Rub the tomato paste through a sieve. While the tomatoes are cooking, peel and pit the plums, puree in a blender, and bring to a boil over medium heat. Combine the tomato and plum mass, add salt, sugar, chopped garlic and spices and boil to the desired density.

Ingredients:
400 g tomatoes in their own juice,
400 g cranberries
1 onion
200 g sugar
100 ml 6% vinegar,
100 ml of water
75 g raisins,
salt, ground black pepper, cloves, allspice, ginger - to taste.

Cooking:
Put cranberries in a saucepan, raisins, chopped onion, pour in water and simmer for 15 minutes. Add tomatoes and vinegar and boil for 5-7 minutes. Then add sugar, salt and spices and cook, stirring, for another 10 minutes.

Ingredients:
1 kg of tomatoes,
3-4 bulbs
1 bunch of parsley
⅓ stack. 6% vinegar,
1-2 tsp salt,
¼ stack. Sahara,
2-4 garlic cloves,
½ tsp ground black pepper,
½ tsp red ground pepper,
spices - to taste.

Cooking:
Chop the tomatoes with a blender, add finely chopped onion, chopped parsley and put on fire. Bring to a boil, add salt, sugar, pepper, minced garlic and vinegar and cook, stirring, until thickened, about 2 hours.

Ingredients:
2 cans of tomatoes in their own juice (800 g),
450 g bacon
2 tbsp flour,
2 tsp salt,
100 g cream cheese,
½ stack fat cream,
1 tbsp ground black pepper.

Cooking:
Fry the bacon in a deep skillet over medium heat for 10 minutes until golden brown, then remove and place on paper towels to remove excess fat. Pour the flour into the bacon fat and fry it, stirring constantly, for 2-3 minutes. Then add the tomatoes, crush them with a spatula into small pieces and simmer, season with salt and pepper, for about 10 minutes. Add soft cream cheese and cream, reduce heat and simmer for another 10 minutes, stirring, until thickened.

Sweet tomato sauce with ginger

Ingredients:
800-900 g of tomatoes,
50 g fresh ginger
300 g sugar
50 ml lemon juice
salt - to taste.

Cooking:
Remove the skin from the tomatoes, after scalding them with boiling water, and cut into cubes. Peel the ginger root and grate it on a fine grater. Combine tomatoes, ginger and salt, cover with cling film and refrigerate overnight. Drain the juice formed overnight into a separate bowl, add sugar and put on fire. After boiling, boil for 7-8 minutes until the sugar is completely dissolved, and tomato juice will not become like syrup. Add tomatoes and lemon juice, stir and cook for another 10 minutes, stirring occasionally. This sauce is especially good with lamb or pork.

Ingredients:
6 tomatoes,
3 tbsp butter,
1 tbsp honey,
1 chili pepper
1 stack water,
1 tsp salt,
2-3 cm ginger root,
½ bunch of greens
spices (ground coriander, ground cumin) - to taste.

Cooking:
Place greens, chopped ginger, hot peppers and 30 ml of water in a blender bowl and blend until smooth. Add 1 tsp. salt, honey and spices to taste. Cut the tomatoes crosswise, scald with boiling water and immediately cool in ice water. Remove the skin, cut into pieces, put in a saucepan, pour in water and boil under the lid for 15 minutes. Rub the tomato paste through a sieve. Butter melt, pour in the tomato mass and the mixture from the blender. Cook, without closing the lid, over moderate heat for 25-30 minutes, stirring occasionally.

Indian tomato sauce with ginger and cheese

Ingredients:
100 g melted butter,
300 g tomato paste,
400 g of Adyghe cheese,
200 g 20% ​​sour cream,
5-7 cm ginger root,
1 tsp coriander seeds,
½ hot chili pepper
1.5-2 tbsp Sahara,
½ tbsp salt.

Cooking:
Peel the hot peppers from the seeds and cut into small pieces. Grind coriander seeds in a mortar. Melt half the norm of butter in a saucepan and fry the coriander and hot pepper on it on the slowest fire for 1-2 minutes. Grate the ginger on a fine grater, add to the spices and fry for another 5 minutes. Then put the remaining oil, tomato paste and pour in 1 cup of water. Add salt and sugar, stir and continue to simmer for 5 minutes. Grate the cheese on a coarse grater and add to the sauce along with sour cream. Boil for 10 minutes and remove from heat.

You can find even more sauce recipes in our recipes. Bon appetit and new culinary discoveries!

Larisa Shuftaykina