How to make tomato sauce. Homemade tomato sauce for the winter according to simple and straightforward recipes. Ingredients for tomato pasta gravy

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 allow you to treat household members 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:

1. 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.
2. Salt and pepper, pour in a little vegetable oil.
3. 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.
4. Chop green onions finely and add to the tomatoes, mix.
5. Cut the parsley and dill into small pieces and put them in a bowl.
6. 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 sun-dried tomato sauce according to home recipe... 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:

1. 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.
2. Throw the tomato pulp in a colander so that all the juice comes out. Salt, pepper, season with spices.
3. 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 peppers- 1 pod;
• garlic - 3 cloves;
• butter- 2 tbsp. spoons;
• sugar - 1 tsp;
• salt to taste;
• starch - 1 tsp.

Moving on to step by step cooking:

1. Remove the peel from the tomatoes by pouring boiling water over them. Crush with a fork.
2. Bell peppers should be baked in the oven.
3. We clean hot peppers from grains.
4. Chop the garlic. Chop the onion.
5. Preheat the pan, add oil, fry the onion and garlic. Add crushed tomatoes, evaporate to half the original volume.
6. Finely chop the bell peppers, take the whole hot pepper and add them to the tomatoes, simmer for another 2-3 minutes.
7. Remove hot pepper from the sauce.
8. 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. spoon;
• sugar and salt to taste.

How to cook:

1. Chop the onion on a fine grater.
2. Preheat the pan, add olive oil, lightly fry the onion in it.
3. Add crushed garlic and finely chopped fresh tomatoes to the onion.
4. Remove the skin from canned tomatoes and knead with a fork. We send to the pan with other ingredients.
5. Top up the rest of the pan tomato juice from the can.
6. We are waiting for the whole mass to warm up. We introduce oregano into it and, if you like, spices to taste.
7. 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:

1. Peel the onion and garlic, cut into cubes.
2. We clean celery and carrots, three on a coarse grater.
3. Scald the tomatoes with boiling water, remove the peel, cut into slices.
4. Finely chop the basil.
5. 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.
6. Reduce the intensity of the fire, cook the vegetables until soft. We fall asleep basil.
7. Put the finished mixture in a blender and beat until smooth.
8. Add vinegar, spices to the sauce, salt, pepper, add sugar. We put it in pre-sterilized jars.
9. 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:

1. Scald the tomatoes, remove the skin, chop finely, heat in a frying pan.
2. 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.

Krasnodar tomato sauce is ready! Such a blank is stored very well, so it can calmly stand in your pantry all winter. Successful preparations and a delicious winter!

Homemade tomato sauce for the winter

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

Ingredients:

• Tomatoes - 6 kg.
• Onions - 600 g.
• Vinegar 9% - 1 tbsp l.
• Sugar - 2 tbsp. l.
• Salt - 1.5 tsp.
• Bay leaf - 3 pcs.
• Peppercorns - 8 pcs.
• Carnation - 3 pcs.

Cooking method:

1. We wash the tomatoes in cold water and cut out the bad parts from the fruits. Grind vegetables with a meat grinder.
2. We remove the husk from the onions and also turn it into gruel using a meat grinder.
3. We take a large saucepan and transfer the resulting tomato mass into it. We also add onions, peppers, bay leaves and cloves to them.
4. We put the dishes on a low heat and cook for about 30 minutes, sometimes stirring the contents so that they do not burn, thereby not spoiling the taste of the workpiece.
5. After the time has passed, we pass the softened onions and tomatoes through a sieve, leaving in it the pepper, cloves and bay leaves, since they have already completely given their taste to the future sauce.
6. We send the resulting liquid tomato mass back to the stove in order to boil it to the required density. This will take about 2 hours. Do not forget to stir the sauce periodically. During cooking, add sugar and salt to the saucepan.
7. When the sauce gets the desired thickness, pour the vinegar into it and mix well. Taste and add sugar and salt again if necessary.

Tip: in the preparation of tomato sauce according to this recipe, you can use 3%, 6% vinegar. The smaller the number, the more you will need it. You can also take a wine or apple product.

1. Hot sauce put in pre-sterilized jars, tightly tighten with boiled lids and turn upside down. We wrap the glass containers with the sauce with a warm blanket or blanket and let them cool completely, after which we store in a cool place.

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

From the specified ingredients, 1.5 liters are obtained. fragrant and thick tomato sauce. If you reduce the cooking time, you can get 2 liters, but it will be more liquid. Eat to your health!

Tomato sauce for the winter without vinegar

If you are not a supporter of adding vinegar to the workpieces, then you will definitely like this recipe. Cooked tomato sauce turns out to be very tasty and healthy. Thanks to a long boil (about 40 minutes), homemade tomato preparations are stored for a long time, which is why vinegar is not used in it. It is believed that it is not correct to cook pizza with tomato sauce, which contains vinegar essence, as it burns when baked. On the contrary, with a brightly prepared jar you can make delicious and unforgettable pizza.

Ingredients:

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

Cooking method:

1. We release the washed tomatoes from the skin and seeds. Then we pass them through a grater or juicer. Pour the resulting juice into a saucepan with a thick bottom and walls, which are needed to prevent the sauce from burning.
2. We put the pan on the fire and wait for the tomato mass to boil, after which we detect it for 10 minutes. We boil the contents by about 10%.
3. At this time, peel the onions and cut them into quarters, which we then add to the pan.
4. Next, we send cinnamon, tomato paste, garlic, rosemary, red and black peppers, oregano.

Tip: in order not to oversaturate the dish with the aroma of cinnamon, it is best to use this spice in sticks and remove them at the end of cooking. If ground cinnamon is used, then it needs to be added quite a bit. And for a good thickness and bright color of the sauce, you need a good and high-quality tomato paste.

1. Leave the sauce to cook for 15 minutes without covering. Then add sugar and salt, taste the contents and add some more spices if necessary.
2. After the time has elapsed, remove the pan from the heat and immerse a blender in the prepared mass. Beat until smooth.
3. We lay out the ready-made tomato sauce in pre-sterilized glass containers and tightly tighten with boiled lids.

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

Mexican tomato sauce "Salsa" for the winter

Mexican tomato sauce is renowned for its pungency and spice. It goes well with fish and meat dishes, and also makes a good pairing with eggs, beans and cauliflower. Try our recipe for a spicy "seasoning" and diversify your dishes with new Mexican flavors!

Ingredients:

• Tomatoes - 1 kg.
• Bulgarian pepper - 2 pcs.
• Onions - 2 pcs.
• Garlic cloves - 6 pcs.
• Green chili peppers - 200 g.
• Vinegar 9% - 5 tbsp l.
• Dried oregano - 1 tsp
• Cumin to taste.
• Sugar - 1 tbsp. l.
• Salt - 0.5 tsp.
• Vegetable oil - 5 tbsp. l.

Cooking method:

1. Rinse the green chilli well and cut it in half, removing the stem and seeds. Cut into thin pieces.

Tip: if you want to cook less spicy sauce, then send the green chili peppers to the oven for 10 minutes, then peel from the skin, which gives the piquancy.

1. Cut the washed bell pepper into two parts and cut out the stalk with seeds. Cut into arbitrary small pieces.
2. We peel the onions and chop them in the same way as the previous vegetables.
3. We remove the washed tomatoes from the skin and cut off the hard part from them. Cut into cubes 2-3 cm in size.

Tip: To quickly and easily remove the skin from a tomato, pour boiling water over them, after making a cruciform incision at the base.

1. Put chopped tomatoes, onions and peppers into a large saucepan, add vinegar, garlic, dried oregano and caraway seeds to them. Mix the ingredients well and put the sauce over medium heat, bringing to a boil and stirring constantly.
2. When the vegetables boil, reduce the heat to low and cook for another 20 minutes, stirring occasionally.
3. After the time has elapsed, we shift the Mexican sauce into pre-sterilized jars and tightly tighten with boiled lids. Turn it upside down, if desired, wrap it up with something dense and warm and leave it to cool completely.

Mexican tomato sauce "Salsa" is ready to delight your loved ones and guests! Sharp and pleasant sensations for you!

The most delicious tomato sauce for the winter

Everyone, without exception, likes the tomato sauce prepared according to the proposed recipe. It is worth trying this amazing addition to dishes once, and you can no longer resist another spoonful of tomato masterpiece. That is why the specified ingredients are designed for a large amount of "seasoning" at once. At the exit you will receive 6 liters. the most delicious tomato sauce for the winter.

Ingredients:

• Overripe tomatoes - 7 kg.
• Garlic - 1 head.
• Onions - 1 kg.
• Basil - 100 g.
• Parsley - 100 g.
• Tomato paste - 400 g.
• Olive oil - 70 ml.
• Cane Brown Sugar - 200 g.
• Wine red vinegar - 150 ml.
• Salt - 90 g.
• Dry oregano - 1 pack.
• Ground black pepper - 1 tsp
• Hot red pepper - 1 tsp
• Ground paprika - 30 g.

Cooking method:

1. We rinse the tomatoes well under running water and make a small cross-shaped incision on the skin at the base. Then, using a slotted spoon, place the vegetables in boiling water for 30 seconds, after which we move them under cold water. So, we will remove the peel from the tomatoes without much difficulty.
2. Cut the peeled tomatoes into small pieces, which we then transfer to a saucepan. We put it on medium heat.
3. Keep the pan on fire for about 2 hours, stirring its contents from time to time. After the lapse of time, the mass should decrease by 1/3 part.
4. At this time, peel the onions and chop them finely. Then heat the pan, pour the olive oil over it and fry the vegetable until it turns golden brown.
5. We peel the garlic and repeat the same procedures as with the onion.
6. Dilute tomato paste with the same amount of tomato juice, which is formed in the saucepan. This is necessary so that the first ingredient does not sink to the bottom and does not burn, thereby spoiling the taste of the entire workpiece.
7. Add the diluted tomato paste to a common saucepan and mix everything well.
8. Pour salt and sugar into the total mass in portions. After each part, let the sauce boil for about 1-2 minutes.
9. We also add oregano, peppers and paprika in portions, letting the sauce boil for a few minutes.
10. When all the spices are added, send the onion and garlic to the pan.
11. Finally, pour in the vinegar, then let the sauce boil for about 3 minutes.
12. Pour hot sauce into pre-sterilized jars, close tightly with boiled lids and let the glass containers cool completely.

Juicy, spicy and the most delicious tomato sauce is ready! Enjoy your winter and bon appetit!

Such an original technology for making tomato sauce at home according to a recipe for the winter can be adopted in several cases at once. How to make a thick tomato sauce without starch and boiling? We assure you that this is easier than you think.

Cooking time: 2 hours. Servings: 1-1.5 liters.

Ingredients for tomato sauce:

• tomatoes - 2-3 kg;
• salt to taste;
• sugar to taste.

Homemade tomato sauce recipe

Use ripe soft tomatoes - pink, yellow, or red whichever you have in stock - for the sauce. They need to be washed and sorted out, discarding spoiled or too green ones.

Next, you need to get rid of the peel on the tomatoes. If you have a small amount of tomatoes, for example, 1-2 kg, you can pour boiling water over them, after making cross-shaped cuts. After 5 minutes, drain the boiling water and pour the scalded tomatoes with ice water. The peel is very easy to remove from such tomatoes. For a slightly larger volume of tomatoes, we suggest using a grater. Take half a tomato in your hand, rub the pulp. All the "skin" remains in your hand - throw it away and take the next half of the tomato. Well, for a big harvest, take a regular juicer. With the help of it, you will get rid not only of the peel, but also of the seeds.

After scalding, cut the peeled pulp into halves, cutting out the stalks.

Now from these halves in any convenient way (with a blender, combine, meat grinder) we get the most ordinary tomato juice. I just want to send it to the stove right away, but since our today's recipe for tomato sauce without boiling - let's see what needs to be done next!

Pour all the tomato juice into a colander with gauze or cloth and ... That's it! Of course, you will need to wait a few hours for all the excess clear liquid to separate from the red tomato pulp. Depending on the initial volume of juice, about 1 liter of juice - 1 hour. But on the other hand, this time can be spent on something else - useful or pleasant, but not on standing over a hot stove and constantly stirring the juice.

After 1-2 hours, we observe the following picture: a thick tomato mass has formed in a colander with gauze.

We remove the colander and look into the pan - this liquid would have to be boiled down for a long time, wasting time and effort. By the way, you can not pour it out, but prepare okroshka and other summer first courses from it, where acidified liquid such as kvass or ayran is used.

Salt the already thick tomato sauce and add sugar to taste and need.

We put on the stove and bring to a boil, boil for 5-7 minutes. You can make it even thicker, and for this you will need a maximum of 15-20 minutes, because the sauce initially has a fairly dense consistency.

Tomato sauce is one of the most popular. A delicious tomato sauce for spaghetti will completely transform the dish, tomatoes will add a piquant sourness, and the rest of the additives will add flavor. There are different recipes for making tomato sauce. Adding garlic, vegetables and herbs will add a special flavor and aroma to the gravy.

To make a delicious tomato sauce, you need ripe, meaty tomatoes. Unripe and watery fruits will not work.

First of all, tomatoes need to be peeled. This is not difficult to do. You need to make a shallow cut on the top of each tomato, put the fruits in a saucepan and pour boiling water over it. After 3 minutes, remove the tomatoes and immerse them in a container with cold, preferably ice water. After the fruits have cooled down, we take a small knife, pry off the skin at the incision and carefully remove it.

Prepared tomatoes need to be chopped. For this purpose, it is convenient to use a blender, and in the absence of this device, you can use a meat grinder or grater. Chopped tomatoes can be additionally sieved through a sieve to remove seeds.

In addition to tomatoes, the sauce usually contains onions. It must first be fried in vegetable oil. The rest of the ingredients are added according to the recipe. Simmer the sauce over low heat, it should barely boil.

Interesting Facts! For a long time, tomatoes in Europe were considered poisonous fruits, they even received the scientific name "wolf peaches".

Tomato and Basil Sauce for Spaghetti

Prepare an aromatic tomato and basil sauce for spaghetti. From the given amount of sauce products, a lot is obtained.

• 1 kg fresh;
• 1 can (800 gr.) Tomatoes, canned in their own juice (better peeled);
• 2 onions;
• 0.5 hot chili peppers;
• 2 bunches of green basil;
• 80 ml of vegetable oil;
• sugar, salt, black pepper to taste.

Peel and finely chop the onion. Cut hot peppers into thin rings. If you want to make the sauce spicy, then we cannot extract the seeds from hot peppers, since it is the seeds that contain the maximum amount of burning substances.

Advice! If you need a small amount, then you need to proportionally reduce the amount of products. Or you can pour the ready-made cold sauce into containers with tight lids and freeze for future use.

Peel the fresh tomatoes and cut into cubes. We wash the basil well, dry it. We break off the leaves. Fold the leaves in not too thick piles, twist the pile of leaves into a roll and cut into thin strips. This method of cutting allows you to preserve the maximum amount of juices in the greens.

Pour oil into a skillet with high sides, fry the onion in it until it acquires a golden hue. Add hot peppers to the onion, mix, heat over medium heat for about 5 minutes. Add fresh tomato cubes to the pan, put 1.5-2 teaspoons of sugar and a little salt. Stir occasionally, simmer until soft. The tomatoes will let the juice out and lose their shape, turning into a kind of puree.

• 2 large;
• 4 pods of bell pepper (preferably red);
• 50-60 ml of vegetable oil;
• 1 onion;
• 2 cloves of garlic;
• salt, black pepper, sugar to taste;
• sesame seeds optional.

We will wash the bell peppers and tomatoes. Stick the pepper several times with a fork, lightly grease with vegetable oil. Put in an oven heated to 200 degrees for 15 minutes. Then we take out the baking sheet, add tomatoes to the peppers, which also need to be chopped. We bake for another 15-20 minutes. Vegetables should be baked until tender; brown spots may appear on the skin.

Remove the baking sheet from the oven, cover with foil and leave for 15 minutes. Then we remove the foil, remove the skin from the vegetables, remove the seeds and stalks from the peppers, cut out the attachment point of the stalks from the tomatoes.

Grind tomatoes and peppers in a blender until smooth. Finely chop the onion and garlic (you can skip the garlic through a press). Fry the onion and garlic in oil until golden brown. Then add the tomato and pepper puree, simmer for about 5 minutes. Add salt, pepper and sugar to taste. Pour the cooked spaghetti sauce, sprinkle with grated cheese and herbs on top.

Read also: Lingonberry sauce for meat - 6 recipes

Italian tomato spaghetti sauce

If you want to make real Italian tomato spaghetti sauce, then you need to make extra virgin olive oil. But the main feature of this sauce is that it is not cooked. All ingredients are used raw, so the sauce fully retains all vitamins.

• 1 kg of ripe tomatoes;
• 1 tablespoon salt, sea salt is best;
• 100 ml olive oil;
• 2 tablespoons red wine vinegar
• 1 lemon (for juice and zest);
• 2 cloves of garlic;
• 1 bunch of basil
• 1 chili pepper

Peel the tomatoes. We cut each fruit in half, squeeze it lightly to remove excess juice and most of the seeds. Cut the tomatoes into cubes. Put the tomatoes in a colander, sprinkle with salt, stir and leave for half an hour to remove excess liquid.

We tear off the basil leaves, chop them finely. Mix the basil with the garlic passed through a press. Add chopped chili peppers, vinegar and olive oil. Season lemon zest and lemon juice to taste. Mix the cooked mass with the tomatoes and mix well. Leave the sauce to infuse for half an hour. Then season the hot, freshly cooked spaghetti with the sauce. Sprinkle with grated Parmesan on top.

Minced meat and tomato sauce

If you want to make a more satisfying dish, then you should prepare a spaghetti sauce with minced meat and tomatoes.

• 2 large tomatoes;
• 400 gr. minced meat;
• 1 onion;
• 50 gr. vegetable oil;
• 2 cloves of garlic;
• 50 gr. fresh herbs to taste;
• salt, sugar, black pepper to taste.

Peel and finely chop the onion, fry it in vegetable oil. When the onion starts to turn golden, add the minced meat and fry until the meat is tender.

Peel the tomatoes and grind them in a blender. Add finely chopped greens. Peel the garlic and pass it through a press, add it to the tomato mass. Pour in the tomato sauce to the minced meat, season to taste with salt, pepper and a little sugar. Let it boil and cook over low heat for about 10 minutes. Pour the prepared dressing over the pre-cooked spaghetti.

With the addition of eggplant

Another delicious version of the spaghetti sauce is made with tomatoes and eggplants.

• 1 medium;
• 4 tomatoes;
• 1 onion;
• 2 cloves of garlic;
• 1 red bell pepper;
• 3-4 tablespoons of vegetable oil;
• salt, spices, dry aromatic herbs to taste.

Wash the eggplant, cut into small cubes. Sprinkle the eggplants with salt and leave for 20-30 minutes. Then we rinse the vegetables and squeeze them well.

Peel the onion, cut into small cubes. Fry the onions in vegetable oil. Peel the ripe tomatoes and cut into cubes. Free the pepper from seeds and cut into strips. Put the pepper to the onion, simmer the vegetables over low heat, covered for 15 minutes. Add chopped eggplant to the vegetables and continue cooking for another 10 minutes. Stir the vegetables periodically.

Add tomatoes, mix. Salt to taste, not forgetting that the eggplants are already salted. Add dry aromatic herbs, black pepper and aromatic herbs. Simmer over low heat for about 20 minutes. The sauce can then be chopped with a hand blender until smooth. And you can leave the vegetables in pieces, it's a matter of taste. Pour the cooked spaghetti with the prepared dressing.

To prepare the sauce, you need to select well-ripened tomatoes without traces of spoilage and decay. Tomatoes can be peeled or cooked with them. You can remove the skin by pre-blanching the tomatoes for 1-2 minutes. Can be steamed and rubbed through a fine metal sieve. And a clever technique can come to the rescue - a blender. I myself first grind all the ingredients in a blender, then I boil the sauce.

To make the sauce thick, the tomato puree needs to be boiled down to about 1/3 of the original volume with a low boil and the lid is removed.

Tomato sauce recipes for the winter

Garlic Tomato Sauce

Tomatoes - 1 kg

Sweet pepper - 1 kg

Garlic - 5-7 cloves

Salt pepper

How to make the sauce:

Wash tomatoes and bell peppers well. Peel the seeds from the pepper. Cut into wedges.

Grind vegetables in a blender. Can be twisted through a meat grinder.

Pour the resulting puree into a saucepan and put on the stove. Over low heat (so as not to burn), gradually bring to a boil. Mix several times.

Let it boil for 5-7 minutes. Then add garlic passed through a press, salt and ground pepper. Mix. Bring to a boil and simmer for another 5-7 minutes.

Pour the sauce hot into clean prepared jars and roll up. Cool and store.

Tomato sauce with onions

This sauce is also suitable for meat, vegetables, borscht, soup, pasta.

Composition:

Tomatoes - 2 kg

Onions - 2 kg

Ground cinnamon - 1 teaspoon

Cloves - 1 teaspoon

Ground red pepper - 1 teaspoon (or to taste)

Sugar - 1 glass

Salt - 5 teaspoons

Apple cider vinegar - 1 glass

How to make the sauce:

Wash the tomatoes and cut into wedges. Cut the stalk.

Peel and chop the onion.

Scroll through a meat grinder or grind in a blender.

Pour the puree into a saucepan and bring to a boil over low heat. Stir several times.

Add cinnamon, cloves, ground red pepper, sugar and salt. Cook over low heat, stirring occasionally for about an hour.

Add vinegar 5 minutes before the end of cooking.

Pour hot sauce into prepared jars and roll up.

Aromatic tomato sauce

Composition:

Tomatoes - 1 kg

Onions - 1 piece (not large)

Garlic - 3-5 cloves

Ground black pepper - 0.5 teaspoon (or to taste)

Basil - 1 tablespoon (dried)

Sugar - 1 tablespoon

Vinegar - 2 tablespoons (9%)

Vegetable oil - 3 tablespoons (odorless)

Bay leaf - 1-2 leaves

Salt to taste

How to make the sauce:

Pour boiling water over the tomatoes and peel them off. You can pre-extinguish and then rub through a sieve.

Finely chop the onion. Pass the garlic through a press.

To warm vegetable oil in a saucepan. First fry the onion for 3-4 minutes. Then add the garlic and sauté everything together for another 1 minute.

Add finely chopped tomatoes or sifted tomatoes, basil, ground pepper, sugar and salt.

Simmer over low heat until the sauce has evaporated by about one third.

Add vinegar, bay leaf and bring to a boil. Pour immediately into prepared jars and roll up.

Tomato sauce with hops-suneli

Composition:

Tomatoes - 2.5 kg

Garlic - 5-7 cloves

Hot peppers - 2 - 2.5 pods (small)

Coriander - 1 tablespoon

Hops-suneli - 2-3 teaspoons

Sugar, salt - to taste

How to make the sauce:

Wash the tomatoes and blanch for 1-2 minutes. Remove the skin and cut into circles or wedges.

You can immediately cut into wedges and boil until the tomatoes are tender. Rub through a sieve.

Put the resulting tomato puree on the stove and heat over low heat. Boil over low heat, stirring occasionally, until the tomato mass has decreased by about one third.

Add sugar, salt to taste, coriander, suneli hops and chopped garlic and hot pepper, which must be scrolled in a meat grinder or chopped very finely. Bring to a boil and simmer for 5-7 minutes.

Pour the sauce hot into jars and roll up.

Mustard tomato sauce

Composition:

Tomatoes - 5 - 5.5 kg

Garlic - 5-7 cloves

Cinnamon - 1 teaspoon

Cloves - 1 - 1.5 teaspoons

Ground allspice - 1 teaspoon

Mustard - 1 teaspoon (whole grains)

Sugar - 375 grams

Apple cider vinegar - 175 ml

Salt - 90 grams (or to taste)

How to make the sauce:

Rinse the tomatoes selected for the sauce. Chop and boil. Rub through a sieve.

Put the puree in a saucepan. Boil.

Peel the onion and chop finely. Pass the garlic through a press.

As soon as the tomato puree boils, add the onion and garlic. Cook for 12-15 minutes at a low boil.

Add sugar, salt, garlic and spices and mustard. Boil for 5 minutes and add vinegar. Bring to a boil, boil for 3-5 minutes and pour into clean jars. Cork hermetically.

Tomato sauce with carrots

Composition:

Tomatoes - 3.0 kg

Carrots - 0.5 kg

Sweet pepper - 1.0 kg

Vegetable oil - 1.5 cups

Garlic - 2-3 cloves

Sugar - 1 glass

Vinegar - 2 tablespoons

Salt - 2 tablespoons

Parsley greens - 1 bunch

How to make the sauce:

Pour boiling water over the tomatoes and peel them. Cut into slices.

Peel the carrots and cut into pieces.

Wash sweet peppers and remove seeds. Slice.

Chop the garlic through a press.

Combine tomatoes, carrots and bell peppers in a blender and chop. Pour the puree into a saucepan and place on the stove. Heat over low heat until boiling, stirring occasionally.

Cook at low boil for 25 - 30 minutes. Add chopped garlic, chopped parsley, oil, salt and sugar. Bring to a boil and simmer for 3-5 minutes. Pour in vinegar, let it boil and pour into jars. Roll up.