Tomato sauce for tomato spaghetti. Tomato spaghetti sauce. Original seasoning from sun-dried tomatoes

Opening the cookbook, you will find a lot of recipes, the obligatory addition to which is a tomato sauce with various ingredients. Shish kebab, spaghetti, pizza, flavored with tomato sauce, acquire a delicious taste and whet your appetite. In addition to their palatability, tomatoes are invaluable to our body.

The red handsome man helps us fight stress, improves blood composition, eliminates digestive problems, and improves mood. Several interesting recipes will help diversify the home menu and will allow you to treat your household with original dishes.

The classic recipe for tomato sauce for meat and fish

The ingredients taken for this sauce are a classic combination of products, each one organically complementing the flavor of the entire dish. For our sauce, take:

tomatoes (preferably unripe) - 2 pieces;
garlic - 4 medium-sized cloves;
parsley, green onions and dill - 1 bunch each;
vegetable oil - 50 grams;
salt and ground black pepper - according to your taste.

Let's start cooking:

We take a deep bowl in which we will mix our ingredients. Peel the garlic cloves and chop finely. We put it in a bowl.
Salt and pepper, pour in a little vegetable oil.
Cut fresh tomatoes into thin rings with a sharp knife, then cut them into small cubes again. We send the tomatoes to a bowl with the rest of the ingredients.
Chop green onions finely and add to the tomatoes, mix.
Cut the parsley and dill into small pieces and put them in a bowl.
Knead everything again and let it infuse for 10 minutes.

Original seasoning from sun-dried tomatoes

Sun-dried tomatoes came to us from Italian cuisine, where they are made with special love. We will make a homemade sun-dried tomato sauce. For him, we need to take:

sun-dried tomatoes and pulp from them - 3-4 pieces;
garlic - 4 cloves;
chili pepper - 1 piece;
wine vinegar - 2-4 tbsp. spoons;
adjika - 1 tsp;
vegetable oil for refueling;
parsley and dill - 1 or half a bunch;
salt and sugar to taste.

Step by step cooking:

Cut fresh tomatoes into four, remove the pulp in a separate bowl. Put the tomato slices on a shallow dish and put them in the microwave to warm up for 5-6 minutes at the maximum temperature. Then we reduce the temperature and dry the vegetables for another 10 minutes. You can take more tomatoes and make them for future use.
Throw the tomato pulp in a colander so that all the juice comes out. Salt, pepper, season with spices.
Mix the finished sun-dried tomatoes with the rest of the ingredients and put everything in a blender. Grind so that small pieces of ingredients are preserved. Put the finished sauce in a gravy boat or deep bowl.

Sharp, even sharper

We have prepared this tomato and garlic sauce especially for fans of hot spices. It combines products that provide not only pungent notes, but also give the dish an interesting flavoring zest. We should take:

tomatoes - 5 pieces;
onion head;
sweet bell pepper - 1 piece;
hot pepper - 1 pod;
garlic - 3 cloves;
butter - 2 tbsp. spoons;
sugar - 1 tsp;
salt to taste;
starch - 1 tsp.

Let's move on to the step-by-step cooking:

Remove the peel from the tomatoes by pouring boiling water over them. Crush with a fork.
Bell peppers should be baked in the oven.
We clean hot peppers from grains.
Chop the garlic. Chop the onion.
Preheat the pan, add oil, fry the onion and garlic. Add crushed tomatoes, evaporate to half the original volume.
Finely chop the bell peppers, take the whole hot pepper and add them to the tomatoes, simmer for another 2-3 minutes.
Remove hot pepper from the sauce.
Dilute starch in 2/3 cup of water. Pour into the seasoning. Salt and sweet. We continue to simmer for 2 minutes, cool. Beat in a blender.

Tomato sauce for spaghetti

There is a little secret in our recipe, because we will prepare the offered sauce not only from fresh vegetables. Actually, if you were looking for how to make canned tomato sauce, then it is in front of you. We need:

red canned tomatoes - 800 grams;
fresh tomatoes - 4 pieces;
onion head;
garlic - 3 small cloves;
olive oil - 2 tbsp. spoons;
oregano - 1 tbsp. a spoon;
sugar and salt to taste.

How to cook:

Chop the onion on a fine grater.
Preheat the pan, add olive oil, lightly fry the onion in it.
Add crushed garlic and finely chopped fresh tomatoes to the onion.
Remove the skin from canned tomatoes and knead with a fork. We send to the pan with other ingredients.
Add the remaining tomato juice from the jar to the pan.
We are waiting for the whole mass to warm up. We introduce oregano into it and, if you like, spices to taste.
Bring everything to a boil and salt. Add sugar, reduce heat and simmer the sauce for 7-10 minutes. Turn it off and cool it down a little.

Tomato sauce for the winter

When making supplies for the winter, it is impossible to pass by ripe aromatic tomatoes. I would like to enjoy their amazing taste even in the winter cold. So why not make a winter sauce while you can. For seasoning you need to take:

tomatoes (take large fruits) - 8 pieces;
large onion head;
garlic - 5-6 large cloves;
carrots - 1 piece;
celery - take a root the size of a carrot;
green basil - a handful of top;
sugar, black pepper and salt - to taste;
vinegar 9% - 1-2 tsp;
ground paprika - at your request.

Preparation:

Peel the onion and garlic, cut into cubes.
We clean celery and carrots, three on a coarse grater.
Scald the tomatoes with boiling water, remove the peel, cut into slices.
Finely chop the basil.
Take a saucepan with a thick bottom, pour in the oil, fry the garlic and onion until golden brown. The rest of the vegetables, bring to a boil.
Reduce the intensity of the fire, cook the vegetables until soft. We fall asleep basil.
Put the finished mixture in a blender and beat until smooth.
Add vinegar, spices to the sauce, salt, pepper, add sugar. We put it in pre-sterilized jars.
We sterilize the filled jars again in a water bath. We roll up the covers.

You can store our harvesting of tomatoes and vegetables at room temperature, but avoid direct sunlight on the jars. Suitable for this, and the bird. It will also improve the taste of pasta.

Tomato sauce for pasta

A great addition to pasta dishes, it is done quickly, it looks delicious. By the way, in winter you can make a frozen tomato sauce according to this recipe. Ingredients:

tomatoes 4 pieces;
garlic - 2 cloves;
tomato paste - 50 grams;
salt, herbs and red pepper to taste.

How to cook:

Scald the tomatoes, remove the skin, chop finely, heat in a frying pan.
Add tomato paste, simmer for 7 minutes, add garlic, finely chopped herbs, pepper and salt. Stir, let cool slightly. Delicious sauce for tomato pasta.

Here are how many great sauce recipes you can make with tomatoes, and these are just a few of the world's culinary treasures.

Cooking Tomato-Minced Spaghetti Sauce:

Make criss-cross cuts on the washed tomatoes and pour boiling water over them for 1-2 minutes. Then take them out of the water, gently peel them off and puree with a blender or grater.
Finely chop the peeled onion and one clove of garlic and fry in a skillet in hot olive oil or vegetable oil.
Add the minced pork and cook for 5 minutes, stirring occasionally.
Put tomato puree to the minced meat, season with freshly ground pepper and salt. Stir everything, cover and simmer over low heat for 10 minutes.
Turn off heat, add chopped basil and parsley, finely chopped second garlic clove, stir, cover and let sit for 5 minutes.
Put the spaghetti in a saucepan with boiling water, season with salt and cook for about 10 minutes or according to the manufacturer's instructions on the packaging.
Throw the finished spaghetti in a colander so that all the liquid is glass and place on a plate, and put the sauce on top and decorate the dish with green leaves.

In addition to monotonous pasta with meat or cheese, there is a huge variety of delicious gourmet dishes, for example, Italian pasta. One of the classic recipes for its preparation is pasta with tomatoes and parmesan (cheese). The main advantage of this dish is the speed and ease of preparation, and, of course, excellent taste! The most important thing for a successful meal is to find fresh and quality products.

Ingredients:

Durum wheat spaghetti - 250 g
Garlic - 2 cloves
Onion - 1/2 pc.
Tomatoes - 2 pcs.
Parmesan - 100 g
Olive or sesame oil - for frying
Basil, parsley, oregano - bunch

To make the tomato and parmesan sauce:

Heat a frying pan with olive oil and put finely chopped garlic cloves and half the head of an onion to fry.
Rinse the tomatoes, cut into small cubes and add to the pan.
Salt and pepper the food and simmer over low heat for about 5-7 minutes. At the end of cooking, put chopped herbs, mix everything, close the lid and leave for 5 minutes.
Meanwhile, boil the water and cook the spaghetti with salt for 7 minutes until the consistency is al dente - cooked until half cooked.
Drain the water from the spaghetti through a colander, stir them with 1 tablespoon. sesame oil or olive oil and place on a plate.
The tomato pasta sauce is ready. Place it on top of the pasta, sprinkle with grated Parmesan, chopped parsley and serve.

3. Recipe for cooking spaghetti with tomatoes in a creamy sauce

Do you like spaghetti, but are you tired of them on their own? Then cook them in a creamy tomato sauce. It will take a little longer than the usual food, but the dish will turn out to be much more refined and tastier.

Ingredients:

Spaghetti or pasta made from flour - 450 g
Tomatoes - 2 pcs.
Butter - 40 g
High fat cream - 200 g
Dry herbs (basil, rosemary, thyme, sage, marjoram or oregano) - 1 tsp
Parmesan cheese - 100 g
Freshly ground salt and pepper - to taste
Ham - 300 g

Preparation:

Put butter in a frying pan and melt until liquid.
Cut the tomatoes into small wedges and add to the butter, reduce the heat so that the tomatoes give juice, then increase the heat and fry them for 5 minutes.
In another skillet over low heat in butter, melt the parmesan cheese grated on a coarse to medium grater.
Pour cream into the melted cheese, season with salt, pepper and herbs. Boil the food for 3 minutes without stopping stirring.
Cut the ham into thin strips and fry in a separate pan in butter until light golden brown.
Add the fried ham, cheese-cream mass to the pan to the tomatoes and mix everything well.
Boil the spaghetti in slightly salted water for 7-10 minutes, then tip them in a colander.
Place the spaghetti in a skillet with the creamy tomato sauce, stir quickly and place on a plate. Garnish with a basil leaf and serve warm.

4. Fresh tomato sauce with spaghetti

We present to your attention a real culinary masterpiece - a bright and delicious tomato sauce for spaghetti.

Ingredients:

Spaghetti - 400 g
Ripe tomatoes - 5 pcs.
Red sweet bell pepper - 1 pc.
Chicken broth - 200 ml
Onion - 1 pc.
Garlic - 2 cloves
Freshly ground salt and pepper - to taste
Olive or sesame oil - for frying
Tomato paste - 2 tablespoons
A mixture of Italian herbs - 1 tsp

Preparation:

In heated olive oil, sauté the diced onions and peppers in a skillet until soft, about 7 minutes.
Add finely chopped garlic and blended tomatoes to the skillet.
Pour the broth into the products, bring to a boil, reduce the temperature and simmer for 6 minutes.
Stir in the tomato paste, season with salt, pepper and Italian herbal mixture. Boil food over low heat until thickened for about 20 minutes.
Meanwhile, in a little salted water, cook the pasta until al dente (half cooked). Then discard them in a colander (do not rinse with water) and put them on a dish.
Put the sauce on top of the spaghetti, a few leaves of herbs and serve the dish to the table.

5. How to make spaghetti sauce yourself

Spaghetti served without sauce does not taste strong. And to make them unique and somehow diversify, you just need to prepare a delicious sauce, there are dozens of recipes. Naturally, you can buy them ready-made, especially since their choice is huge. However, it is best to make the sauce yourself at home. This is much tastier, and most importantly healthier.

If you want to make the pasta vegetarian, then it will be enough to remove the meat from the recipe. In this case, the dish will also be less high in calories. If you don't like garlic, then add it at the beginning of the sauce. For a delicious taste, prepare white pesto with parmesan cheese and pine nuts. You can make a green pesto with garlic and basil. Red sauce with olives is also popular. The simplest sauce is considered to be creamy. It is with him that they recommend starting their culinary experiments. The main thing to remember is that the spaghetti sauce must certainly be liquid.

Of course, in order to choose a sauce recipe for yourself, it is advisable to prepare several options. In the meantime, we offer you a simple universal recipe for the popular spaghetti sauce, which many housewives very often use.

Ingredients:

Spaghetti - 250 g
Water - 0.5 cups for the sauce and 50 ml for boiling pasta
Tomatoes in their own juice - 1 can
Freshly ground salt and pepper - to taste
Carrots - 1 pc.
Basil - 1-3 sprigs
Onion - 1 pc.
Garlic - 2 cloves
Olive or vegetable oil - for frying
Celery greens - 2 stalks

Preparation:

In a preheated skillet in olive oil, lightly fry the chopped onions and grated carrots.
Scald the tomatoes with boiling water, remove the peel from them, cut into small slices and put in the pan.
Add chopped garlic, celery and season with salt and pepper.
Pour 0.5L of filtered drinking water into a frying pan and boil. Then reduce the temperature and simmer for 20 minutes under a lid over low heat. Grind the finished sauce with a blender until puree.
Put the spaghetti in salted boiling water and boil for about 10 minutes. Then put in a colander and put on a plate. Pour the sauce on top, sprinkle with chopped herbs and serve.

6. How to make spaghetti sauce quickly

Simple ingredients - fresh tomatoes and onions, tomato paste and olive oil will allow you to make a delicious sauce in a matter of minutes. This sauce is often used not only for spaghetti, but also for lasagna and other dishes.

Ingredients:

Tomatoes - 3 pcs.
Onion - 1 pc.
Freshly ground salt and pepper - to taste
Olive or sesame oil - 4 tablespoons
Tomato paste - 2.5 tablespoons

Preparation:

In a skillet over medium heat in olive oil, simmer finely chopped onions until transparent.
Pour boiling water over the tomatoes for 2-3 minutes. After that, pry the skin with a knife and remove it. Cut the tomatoes into small cubes and send to stew to the onion. Cook the food until the mixture thickens.
Then add tomato paste, salt and pepper. Reduce heat to low and cook for another 15 minutes to make the sauce rich and thick.
Pour the prepared sauce over the boiled spaghetti and serve.

7. How to make tomato spaghetti paste

Homemade tomato spaghetti paste in a classic Italian style is very easy to prepare. The most important thing is the freshness and high quality of all ingredients of the recipe. Try it according to our recipe, and this taste will add a special piquancy to your pasta.

Ingredients for tomato paste:

Spaghetti - 400 g
Tomatoes - 6 pcs.
Basil - 1 bunch
Garlic - 2 cloves
Freshly ground salt and pepper - to taste
Tomato paste - 3 tablespoons
Vegetable oil - 1 tablespoon
Parmesan cheese - 100 g
Butter - 10 g

Step by step preparation of tomato paste:

Scald fresh tomatoes with boiling water, peel and cut into medium-sized pieces.
Heat the vegetable oil and send the tomatoes to simmer over moderate heat, season them with salt, pepper and garlic squeezed through a press.
When the tomatoes are smooth, add tomato paste and chopped basil to them. Stir, simmer for 2 minutes and turn off heat. The tomato spaghetti sauce is ready to eat, so now get to your pasta.
Boil the spaghetti with a little salt and place in a hat-shaped plate. Top with butter and sauce. Garnish with tomato wedges and a sprig of basil. Serve the finished dish.

Tomatoes are a classic vegetable, and the dressing made from them always decorates with spaghetti. Therefore, do not be afraid to cook it, especially since now you own all the secrets of fast and delicious cooking.

Video recipe for tomato paste sauce:

As the famous Russian actor said, "Love is when simple pasta is delicious." Let's cook pasta with special love! There is a great variety of Italian pasta, but most people have a special love for spaghetti. It is not difficult to boil pasta - you just need to read the recipe from the label and put it into practice. And you can cook a real masterpiece with the help of sauce.

Tomato sauce for spaghetti

We present to your attention the simplest and brightest tomato sauce. For him, you can grind tomatoes with a blender, or you can grate them. The blender will grind the tomatoes quickly and easily, but by grating them, you will get a juicier and tastier mass. Choose the method that suits you personally.

Ingredients:

600 grams of ripe tomatoes
red bell pepper
a glass of chicken broth
1 onion
a couple of cloves of garlic
olive oil for frying
4 tablespoons tomato paste
blend of italian herbs

Cooking method:

Pour olive oil into a saucepan and save finely chopped onions and peppers. Simmer the vegetables for a few minutes until the onions are tender. Peel and chop the garlic with a knife, and chop the fresh tomatoes with a blender. Add these vegetables to a saucepan, pour in the chicken broth and simmer for another 5-6 minutes. Stir in the tomato paste, salt and add a heaping teaspoon of dry Italian herbs. Boil the sauce, stirring often until thick, usually takes 20 minutes. Pour the cooked sauce over the boiled spaghetti and you will have a fragrant tasty meal - bon appetit!

Spaghetti sauce with tomatoes and minced meat

This delicious minced beef tomato sauce infuses the spaghetti with delicious flavor and satiety.

Ingredients:

1.5 kilograms of tomatoes
2-3 onions
head of garlic
2 pods of bell pepper
500 grams of ground beef
2 tablespoons olive oil
a tablespoon of basil
20 grams of sugar
teaspoon of oregano
black pepper - literally one pinch

Cooking method:

First of all, chop the vegetables: finely chop the onion, garlic and pepper with a knife. Grind the tomatoes with a blender. In a saucepan or deep skillet, heat the oil and add the minced meat. Stir with a spatula to break up the lumps. Add onion, bell pepper and garlic to the minced meat, mix everything, but very thoroughly, and fry until the minced meat is cooked. Then pour in the ground tomatoes, add sugar, dried herbs, salt and pepper. Boil over medium heat without a lid for half an hour. A fragrant hearty sauce is ready! If you find a sprig of fresh basil, add a few of the leaves to the finished dish and serve the spaghetti hot. Bon Appetit!

Puttanesca tomato sauce for spaghetti

Indulge in a dressing from the heart of Italy - prepare the most popular spaghetti sauce in Rome.

Ingredients:

3 large tomatoes
4 anchovy fillets
3 cloves of garlic
40 grams of tomato paste
pitted olives - 20 pieces
3 tablespoons pickled capers
1/3 cup olive oil
0.5 teaspoon chili

Cooking method:

First, thoroughly chop the anchovy fillets, olives, tomatoes and garlic. Now it's time to start the magic moment: prepare an unusually tasty addition to spaghetti from ordinary foods. In a saucepan, sauté chopped garlic in olive oil. Pour the chopped tomatoes into a saucepan and simmer for a few minutes. Add olives, anchovies, tomato paste, capers, ground chili to the stew. Mix everything thoroughly and simmer for another 7-8 minutes. Boil the spaghetti al dente, pour a generous amount of sauce over them and serve immediately at the dinner table. Bon Appetit!

Fresh tomato sauce for spaghetti

There is no need to reheat the pan when making the sauce. You can mix a great sauce with fresh ingredients. Try it - this flavor will spice up your spaghetti.

Ingredients:

1 kilogram of ripe tomatoes
100 milliliters of olive oil
head of garlic
ground black pepper
7-8 sprigs of fresh basil

Cooking method:

For the sauce, choose the ripe and flavorful tomatoes. Wash, seed and chop into small cubes. Crush the garlic with a knife and chop as thoroughly as possible. Wash the basil, pat dry with a towel and chop the leaves coarsely, do not use the twigs. Combine chopped vegetables and add olive oil. Let the sauce infuse for 2-3 hours, and you can serve it with pasta. As easy as shelling pears, right?

Tomato and Tuna Pasta Sauce

It is very easy to change the usual taste of pasta with an unusual sauce. You will need a minimum of products and maximum enthusiasm.

Ingredients:

canned tuna - 2 cans
400 grams of ripe tomatoes
bulb
strained lemon juice - 2-3 teaspoons
2-3 cloves of garlic
a tablespoon of capers
hot red pepper
fresh parsley

Cooking method:

Let's start the sauce by peeling the onions and garlic. Once done, cut them very finely. Salt the garlic and onion in olive oil. Then add chopped tomatoes, capers to them, squeeze out a spoonful of lemon juice, a handful of chopped parsley. Simmer the mixture over medium heat for 5-6 minutes. In the meantime, prepare the tuna - drain the liquid, use a fork to disassemble the flesh of the fish. Add the tuna to the tomato sauce, salt and pepper and cook for another 2-3 minutes. Your spaghetti will get a true sea flavor when you use sea salt. Bon Appetit!

Matricano tomato and bacon sauce

This sauce will turn ordinary spaghetti into a bright and full meal for the whole family. Pamper your family with a delicious dish, and save yourself from standing for an hour near the stove.

Ingredients:

500 grams of tomatoes in their own juice

250 grams of onions
300 grams of bacon
some olive oil
Bay leaf
a bunch of parsley
ground black pepper

Cooking method:

Start by slicing the onion, then trim the bacon into thin strips. Preheat a skillet and brown the onions and bacon. Add the tomatoes to the pan and mix thoroughly with a spatula. Place 3 bay leaves in the sauce, a pinch of salt and a pinch of freshly ground black pepper. Stew all this well for 30-40 minutes, stirring regularly. Add chopped parsley at the very end of cooking. That's all - the sauce is ready! Pour boiled spaghetti on it and indulge your family and friends. Bon Appetit!

Spaghetti sauce with tomatoes and parmesan

Ingredients:

400 grams of juicy tomatoes
40 grams of olive oil
50 grams of parmesan
teaspoon of oregano
black pepper - to taste
paprika flakes - 5 grams

Cooking method:

Wash the tomatoes and peel them off. To do this, blanch them with boiling water for several minutes. Cut the tomatoes into small cubes, boil for 20 minutes over medium heat. Meanwhile, grate the Parmesan on the finest grater. When the tomato has boiled down a little, remove the saucepan from the heat and cool. Pour in olive oil and grated parmesan. Stir the sauce thoroughly, season with salt and pepper, add paprika and oregano. Tomato spaghetti sauce is ready - pour it into a gravy boat and serve with boiled pasta. Bon Appetit!

Now you know the secrets of a quick and incredible delicious lunch that will please everyone. Tomatoes are a classic, a dressing of which adorns the spaghetti, so feel free to cook it. There are so many sauces, they are all very different, so choose any one you like and add the main seasoning - love and care for loved ones. Cook easy and tasty!

Ingredients

To make tomato paste sauce for pasta, you will need:

tomato paste - 1.5 tbsp. l .;

onion - 1 pc. (if the onion is small, then you need to take 2 pieces);

water - 180 ml;

salt - a pinch;

Italian herbs - 0.5 tsp;

sugar to taste;

ground black pepper - 0.25 tsp (or to taste);

butter - 20 g;

vegetable oil - 1 tsp.

Cooking steps

Prepare the required ingredients. Peel the onion and cut into small cubes.

Send butter and oil to a saucepan or small saucepan with a thick bottom. Add chopped onion.

Fry the onions over medium heat, stirring occasionally, until golden brown (about 3-4 minutes), then add the tomato paste.

Pour in water, stir, bring to a boil and cook over low heat for 5 minutes.

Then add salt, sugar, black pepper and Italian herbs (spices can be selected to suit your taste, making the sauce more spicy or spicy), mix.
Boil for a couple more minutes and the tomato paste sauce is ready.
Pour into a saucepan and serve. Delicious tomato paste sauce is a great addition to pasta.

Homemade tomato-based sauce is very popular in the culinary world. The ease of preparation of the dressing allows amateurs to create their own unique taste at home. If you go to a hypermarket, you can try to choose the right sauce. The downside of a purchased product is that you have no idea about the taste, and the composition is unlikely to be useful.

Tomato sauce: a classic of the genre

tomato paste - 315 gr.
sugar - 55 gr.
salt to taste
sunflower oil - 65 ml.
black pepper - to taste
onion - 1 pc.

Remove the skin from the onion and chop finely, send to a thick-bottomed frying pan, add oil. Fry the product until golden brown.
Then add the tomato paste to the frying, cover the pan with a lid. Set the fire to minimum power, simmer for about 12-15 minutes. After the time has elapsed, turn off the hotplate, leave the mixture on the stove.
After cooling, send the composition to a blender. Achieve uniformity of the mass. Pour the paste into a container convenient for you. Add the remaining ingredients, stir the mixture. Store the dressing in glass containers in the refrigerator.

Garlic sauce

garlic - 8 cloves
fresh cilantro - 30 gr.
tomatoes - 200 gr.
meat broth - 220 ml.
chopped pepper - to taste
basil - 15 gr.
spices (additional) - to taste

Rinse the tomatoes thoroughly, then make a cruciform cut in the center of the fruit. Pour boiling water over, then separate the peel from the tomatoes, chop finely. Send the product to a thick-bottomed saucepan, place on the stove, simmer over low heat.
Chop the garlic, place in the pan. Fry a little, send it to a common pan, wait another 2-3 minutes. Then pour in the broth and stir until smooth.
Simmer for about a quarter of an hour. After cooking, add spices and stir. Wrap the pan with a towel, leave the paste to infuse for 25 minutes.

Meat sauce

carrots - 1 pc.
onions - 1 pc.
celery - 50 gr.
fresh tomatoes - 450 gr.
salt to taste
natural oil - 75 ml.
tomato paste - 25 gr.
ground beef - 240 gr.
red wine - 120 ml.
seasonings to taste

Wash the vegetables well, chop them finely and send them to the skillet with butter. Turn on the stove on medium power and fry until golden brown.
Add minced meat to frying. Reduce heat to low heat, simmer for about 7 minutes. After a while, pour the red wine into the pan. Stir well and simmer until most of the liquid has evaporated.
While the bulk is cooking, rinse and pour over the tomatoes with boiling water. Remove the skin and finely chop the fruit. Send vegetables and tomato paste to the skillet and stir.
Set the power of the hotplate to the lowest setting. After that, cover the heat-resistant container with a lid, simmer the paste for about 1.5-2 hours.

Cream sauce

butter - 60 gr.
tomato paste - 130 gr.
flour - 35 gr.
cream - 110 ml.
whole milk - 85 ml.
spices to taste

Pour flour into a dry frying pan, fry the free-flowing composition until a golden hue forms.
Pour milk gradually and stir, then add cream and tomato paste. Bring the ingredients to homogeneity.
Wait for the sauce base to boil, simmer for about 8 minutes. Add seasonings, stir.
Remove the pan from heat, let it brew for half an hour. The sauce is preferably used with pasta.

Herb sauce

tomato paste - 165 gr.
drinking water - 75 ml.
garlic - 5 teeth
fresh parsley - 25 gr.
black pepper - to taste
salt to taste

Combine the tomato paste and purified water in a small thick-bottomed skillet. Turn on the stove over low heat, wait until the composition boils. Remove from stove.
After that, add finely chopped garlic, parsley and spices to the mixture, mix the composition well. Wait for the sauce to infuse for 20 minutes, then serve with a meat dish.

Italian sauce

garlic - 1 head
ripe tomatoes - 900 gr.
olive oil - 45 ml.
table salt - 7 gr.
green basil - 35 gr.
ground red pepper - 8 gr.

Rinse the vegetables, make cross-shaped cuts in the middle of the fruits, pour over with boiling water. Next, remove the peel and chop the tomatoes into small pieces.
Peel and finely chop the garlic, then send to the skillet with oil. Bring the product until golden brown, add the tomatoes.
Set the heat to a lower level, cover the skillet with a lid and simmer for 10-12 minutes. Then add the rest of the ingredients, mix well. Turn off the stove, leave the sauce for a quarter of an hour to infuse.

Parmesan sauce

onion - 0.5 pcs.
fresh tomatoes - 160 gr.
Parmesan - 125 gr.
garlic - 5 teeth
chopped pepper - to taste
oregano - 15 gr.
basil - 10 gr.
spaghetti - 310 gr.
table salt - to taste
corn oil - 45 ml.
fresh parsley - 20 gr.

Peel the garlic and onion, chop finely, place in a skillet with corn oil. Fry food until golden brown.
Rinse the tomatoes, scald with boiling water, remove the peel. Chop the fruits finely and send to the skillet. Sprinkle in salt and pepper. Stir the composition, simmer for 8 minutes.
After the time has elapsed, turn off the stove, crumble the herbs, cover with a tight lid. Wait 7-12 minutes for the sauce to taste. Boil water in a small saucepan, send spaghetti into it.
Cook the pasta for 5-8 minutes until half cooked. After that, fold them in a colander and drain the water. Put the spaghetti in a separate container, season with olive oil.
Serve the tomato sauce in portions, pouring over the pasta. Sprinkle the grated Parmesan cheese and fresh herbs over the dish.

Sauce for grilled meat on the fire

fresh cilantro - 35 gr.
tomato paste - 270 gr.
edible salt to taste
drinking water - in fact
sugar - to taste
garlic - 9 teeth
pepper - to taste

Combine tomato paste, finely chopped garlic and cilantro in a common container. Pour some hot water into the paste and blend until smooth.
Mix thoroughly and taste the composition. Add salt, sugar and pepper as needed. After reaching the desired consistency, cool the sauce and serve with the meat.

Apple sauce

fresh tomatoes - 420 gr.
red apples - 270 gr.
onion - 1 pc.
carnation stars - 15 pcs.
peas - 20 pcs.
fresh chili peppers - 3 pcs.
granulated sugar - 220 gr.
table vinegar 6% - in fact
chopped ginger root - 23 gr.
table salt - 20 gr.

Wash food thoroughly. Remove the peel from the apples and tomatoes, then finely chop, chop the onions. Send the ingredients to a thick-bottomed enamel container. Fill the composition with water and cover with a lid.
Place the pot on the hotplate, turn the heat to the lowest setting, simmer for about 35 minutes. Now add the remaining ingredients, stir, and wait about half an hour.
Next, pass the composition through cheesecloth. Set the mixture over the heat, if necessary, for a thicker consistency. Next, spread the sauce over pre-sterilized glass jars. Store in a refrigerator.

Meatball sauce

onions - 1 pc.
tomato paste - 95 gr.
butter - 85 gr.
carrots - 1 pc.
purified water - in fact
flour - 45 gr.
pepper - to taste
dried dill - 15 gr.
salt to taste

Send chopped onions and chopped carrots to a pan with oil, fry the food until golden brown. Then add tomato paste, pepper, salt and flour. Mix well.
Simmer for about 6 minutes, then add some drinking water. Bring the mixture to a boil, reduce heat to low. Cover the pan with a lid, simmer for a quarter of an hour. Sprinkle with fresh herbs after cooking.

Basil sauce

ripe tomatoes - 1.2 kg.
fresh basil - 20 gr.
chopped salt - to taste
olive oil - 125 ml.
pepper - to taste

Cut each tomato in a crisscross pattern in the middle, pour over with boiling water. Then peel and chop the tomatoes into cubes. Place vegetables in an enamel bowl, pour in a little water.
Send to fire, cook for 20 minutes. Then add all the required ingredients and mix the mixture well. Turn off the hotplate, let it brew for 30-45 minutes.

Canned sauce

ripe tomatoes - 1.8 kg.
corn oil - 60 ml.
chopped ginger root - 30 gr.
cinnamon - 2 pcs.
turmeric - 8 gr.
dry white wine - 85 ml.
granulated sugar - 110 gr.
anise - 9 gr.
purified water - 65 ml.
dried chili peppers - 3 pcs.
carnation - 4 buds

Heat the tomatoes with boiling water to help peel them off. Send to blender. Combine the chili pepper, turmeric, anise, cloves, ginger and oil in an enamel bowl. Simmer over low heat for a couple of minutes.
Add the tomato mixture and water to the common spice pot. Turn on the hotplate at minimum power, simmer for about 50 minutes. Remember to stir the mixture periodically.
After simmering, discard the sauce on a sieve, strain into a separate heat-resistant container. Add white wine and granulated sugar to the composition. Send it to the stove, keep it for another half hour on minimal heat.
Then pack the sauce into pre-sterilized jars. Close tightly with lids, place the container with the contents in the cold.

To prepare a sauce with tomato paste and fresh tomatoes, it is enough to adhere to the recommended proportions and recipes. For a pungent taste, you can experiment with spicy spices. Delight the household with a new dressing, each time you can serve different variations of the pasta. Tomato sauce goes well with almost all main courses.

Video: how to cook tomato paste

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