Contacts
home/ Cakes

Tomato sauce for meat for the winter. Tomato sauce for the winter: the best recipes

But there are many other interesting sauces that go well with meat dishes... They do not have to be bought at the store, but they can be cooked at home without any problems and even canned in jars. So today I want to introduce you to a very tasty meat sauce for the winter.

At its core fresh tomatoes, which combine with onions, garlic, lots of herbs, and spices. It turns out really very tasty, besides, it is also beautiful, so that you can serve such a sauce even on festive table: everyone will certainly appreciate it!

A big plus is that preparing this sauce for meat for the winter from vegetables and herbs is quite simple and relatively short-lived, even not too experienced hostesses can handle it. If you don't believe me, then see for yourself by looking at my recipe - it describes in great detail and step by step how to prepare a sauce for meat for the winter from vegetables and herbs.

Ingredients:

  • 2.5 kg tomato;
  • 700 g onions;
  • 3 heads of garlic;
  • 1 bunch of dill, parsley, basil and cilantro;
  • 1.5 tablespoons of salt - no top (or to taste);
  • 150 g sugar;
  • 4 tablespoons 9% vinegar;
  • 20 g ground black pepper.

* The weight of the prepared vegetables is indicated. From this amount of ingredients, approximately 1.5 liters of sauce is obtained.

How to prepare a sauce for meat for the winter from vegetables and herbs:

We select ripe tomatoes for the sauce, red, better - fleshy varieties. Tomatoes can be soft, but without damage to the skin, in no case rotten. We wash the tomatoes, cut out the attachment points of the stalk. If there are dense light areas in the area of ​​the stalk attachment, cut them out. Cut the tomatoes into random pieces so that they go into the hole of the meat grinder. We pass the tomatoes through a meat grinder.

Peel the onion and rinse thoroughly. Cut the onion into small cubes.

Heat the pan well with vegetable oil and fry the onion until a light golden crust is formed (10 minutes).

Pour chopped tomatoes into a saucepan and put on fire. Bring to a boil and cook over low heat for 20 minutes.

Add the onion to the tomatoes and mix.

Finely chop the greens.

Add greens, garlic passed through a press, salt, sugar and vinegar to tomatoes with onions.

Mix everything well and cook for another 10 minutes.

A jar of bright, fragrant, amazingly tasty tomato sauce will fill even the gloomiest winter days with memories of a sunny summer!

The ability to cook tomato sauce is a matter of honor for a good housewife. Every family that loves tomatoes has its own secrets that make the taste of homemade tomato preparations unique.

Tomato sauce recipes can be found in almost every national cuisine the world. This popular "seasoning" is used both for marinating various products and for serving ready-made meals.

Popular dishes such as borsch, meatballs, vegetable stew, pizza with tomatoes and basil, stuffed pepper without tomato sauce will lose their zest.

Homemade tomato preparations have many advantages. First, they go well with any dish. Secondly, by adding a variety of vegetables, spices and herbs, adjusting the amount of salt and sugar, you can achieve an extraordinary variety of flavors.

Spicy tomato sauce will be a great addition to meat and fish. The sweet preparation will set off the taste of baked potatoes. Sour pasta will add spice to the first courses and vegetable side dishes. And for pasta and cereal side dishes, a sweet and sour tomato delicacy is ideal.

Our selection contains recipes for the most delicious tomato sauces for the winter.

7 recipes for tomato sauce for the winter


Recipe 1. Tomato sauce classical

Ingredients for 2 liter jars: 3 kg tomatoes, 140 g sugar, 25 g sea ​​salt, 80 g 6% vinegar, 1 clove of garlic, 20 cloves, 25 black peppercorns, red pepper.

  1. Peel the tomatoes, chop finely, put in a saucepan and cook over medium heat until the tomatoes are one third boiled down. In this case, do not cover the dishes with a lid.
  2. Next, add sugar, and when it dissolves, salt the tomatoes and keep the pan on fire for a little more. After that, put the spices in the tomato mass and cook for no more than 10 minutes.
  3. When the sauce has cooled, rub it through a fine sieve to filter out any large spices.
  4. Then shift again tomato paste in a saucepan, bring to a boil, place in sterilized jars and roll up.

Recipe 2. Tomato sauce with apples

Ingredients for 10 half-liter jars: 10 kg tomatoes, 4 large sweet apples, 1 teaspoon ground black pepper, 0.5 teaspoon ground cinnamon, 1 teaspoon nutmeg powder, 1 teaspoon honey, 0.5 teaspoon ground red pepper, 5 large cloves of garlic, 2 tablespoons of 9% vinegar.

  1. Put the peeled tomatoes and cut into small slices in a saucepan and simmer over low heat until they become soft, and then wipe the workpiece through a sieve.
  2. Cut the apples as small as possible, stew and grind, and then combine with the tomatoes and simmer for 10 minutes.
  3. Add honey and spices to the tomato puree and cook for 10 minutes. Place the vinegar and garlic in the saucepan last, then keep it on the fire for another 5 minutes.
  4. Spread the hot tomato sauce over dry, sterilized jars and roll up immediately. This sweet and sour tomato treat is perfect for vegetable dishes, potato casseroles and cabbage cutlets.

Recipe 3. Kuban tomato sauce for the winter

Ingredients for 4 half-liter jars: 3 kg of tomatoes, 8 cloves of garlic, 3 onions, 8-10 cloves, 14 allspice peas, 0.5 teaspoon of ground cinnamon, 10 black peppercorns, 2 tablespoons of 6% apple cider vinegar, salt and sugar to taste (approximately 3 teaspoons of salt and 3 tablespoons of sugar).

  1. Remove the skins from the tomatoes, cut into small pieces, place in a cauldron or saucepan with a thick bottom and place over medium heat. It is better to take fleshy tomatoes with a minimum content of juice and seeds. Cook, covered, 10-12 minutes, until soft.
  2. While the tomatoes are boiling, prepare a set of spices for the sauce. Combine black pepper, allspice and cloves, wrap in a bag in cheesecloth or thin white cotton cloth.
  3. Cut the onion into half rings or cubes. Finely chop the cloves of garlic. When the tomatoes are soft, add the onions to them, stir and cook, covered for 6-7 minutes, until the onions are soft. The sauce should boil down a little and thicken. Then add the garlic, stir and, without covering, cook over low heat for another 2-3 minutes.
  4. Transfer the sauce to a blender bowl and turn into a thick, smooth puree. If you want to achieve a uniform consistency, without small particles of seeds, rub the puree through a fine strainer.
  5. Transfer the sauce to a cauldron with a thick bottom, put a bag of spices in it and cook over low heat until thickened. Then season the tomato paste with salt, sugar and ground cinnamon, boil for 5 minutes and pour in the vinegar.
  6. Pour the boiling sauce into hot, sterilized jars, cover and seal tightly. Turn the cans upside down, wrap them up with a blanket, blanket or warm jacket for a day.

Recipe 4. Mexican tomato sauce "Salsa"

Ingredients for 4 half-liter jars: 1 kg of tomatoes, 2 onions, 200 g of green chili, 2 bell peppers, 6 cloves of garlic, 1 teaspoon of dried oregano, 5 tablespoons of 9% vinegar, 1 tablespoon of sugar, 0.5 a teaspoon of salt, 5 tablespoons of vegetable oil, cumin if desired.

  1. Wash the chili peppers, cut them lengthwise into halves, remove the stalk and all the seeds. If you want to make a not very spicy seasoning, bake the fruits in the oven for 10 minutes and peel them - it is in it that all the spiciness is.
  2. Slice the chili pepper thinly. Chop the onion finely. Peel the bell pepper from the stalk and seeds and cut without removing the peel.
  3. Peel the tomatoes and cut off the firm place where the tomatoes are attached to the branches. Cut into cubes to 2-3 cm, add garlic, vinegar, salt and seasonings to the tomatoes, stir, immerse in a large saucepan and keep over medium heat, stirring continuously, until they boil.
  4. Then reduce heat and simmer over low heat, stirring occasionally, for about 20 minutes. Put the finished salsa in sterilized jars and close the screw caps boiled for 5 minutes.
  5. Turn the jars over and let cool. It is not necessary to cover with a blanket. This spicy sauce Will be to the taste of spicy lovers. It is served with eggs, fish, meat, beans and cauliflower.

Recipe 5. Scented tomato sauce for the winter

Ingredients for 10 half-liter jars: 11 kg of tomatoes, 750 g of sugar, 4.5 kg of onions, 350 ml of vinegar, 180 g of table salt, 60 g of garlic, 0.5 teaspoon of cinnamon, 2 tablespoons of mustard, 10 inflorescences cloves, 10 allspice peas.

  1. Blanch the peeled tomatoes, cut in half and place in a large deep cauldron.
  2. Finely chop the onion and garlic, put in a bowl with tomatoes, add spices (their amount can be adjusted to taste) and half the sugar.
  3. Simmer the future sauce over low heat until it boils down in half.
  4. Then add salt and the other half of the sugar into the cauldron. Cook until the free-flowing mixtures are completely dissolved. Remove the dishes from the heat and pour in the vinegar.
  5. Pour the prepared tomato sauce into the jars, cover with lids and set to sterilize for 15 minutes.
  6. After the specified time, roll up the cans, turn them over, wrap them in a warm cloth and leave to cool completely.

Recipe 6. Tomato sauce with carrots for the winter

Ingredients for 6 half-liter jars: 3 kg of tomatoes, 1.5 cups of vegetable oil, 0.5 kg of carrots, 2-3 cloves of garlic, 1 kg of sweet pepper, 1 bunch of parsley, 2 tablespoons of salt, 1 glass of sugar, 2 tablespoons of vinegar.

  1. Cut the peeled tomatoes into slices. Peel and chop the carrots. Squeeze the garlic through a press. Cut the bell peppers into cubes.
  2. Grind prepared peppers, tomatoes and carrots in a blender. Pour over vegetable puree in a saucepan, bring to a boil over low heat, stirring well. Boil the sauce for 25-30 minutes.
  3. Add chopped garlic, vegetable oil, finely chopped parsley, sugar and salt.
  4. Bring the sauce to a boil and keep it on the stove for another 3-4 minutes.
  5. Pour in the vinegar, let it boil again, pour into sterilized jars and roll up.

Recipe 7. Spicy tomato sauce with horseradish

Ingredients for 10 half-liter jars: 10 kg of tomatoes, 1 kg of horseradish, 800 g of garlic, salt to taste.

  1. Peel horseradish and garlic. Remove the skin from the tomato.
  2. Grind all vegetables separately in a meat grinder.
  3. Boil the tomatoes for 20 minutes, add the horseradish and simmer for another 10 minutes. Add garlic at the very end.
  4. Season to taste with salt, let it boil and pour into sterilized jars. Horseradish tomato sauce is not only tasty, but also healthy: in winter it will serve as a good prevention of colds.

Recipe 8. Tomato sauce with basil for the winter

Ingredients for 2 half-liter jars: 1 kg of tomatoes, half a clove of garlic, 1 bunch of green basil, 100 ml of refined vegetable oil, 2 tablespoons of sugar, 2-3 teaspoons of salt, parsley if desired.

  1. Rinse the parsley and basil thoroughly and dry with napkins, and then finely chop the herbs.
  2. Remove the skin from the tomatoes, chop the pulp coarsely and boil for 30 minutes. Then grind the tomatoes with a hand blender.
  3. Squeeze the minced garlic, basil and parsley into a puree. While stirring the sauce, gradually add the vegetable oil. Simmer over low heat for 15-20 minutes. Add sugar and salt at the end.
  4. Rub the sauce through a sieve to get a silky consistency. And if you want it to thicken better, evaporate it for a while or add a little diluted starch.
  5. Pour the finished sauce with basil into sterilized jars and tighten the lids carefully. This sauce is perfect with pizza and spaghetti.

1. Tomatoes of any variety are suitable for making tomato sauce. The main thing is to select ripe, juicy, without traces of spoilage and rotting fruits.

2. To make it easier to remove the skin, you need to make cross-shaped cuts at the base of the tomatoes, pour boiling water over them and immediately dip them in ice water.

3. Tomato sauce is best cooked in a stainless steel container or enamel pot... When boiling tomatoes, be sure to constantly remove the foam with a slotted spoon.

4. Sugar, salt and spices are added when the excess liquid evaporates (vegetables should be reduced in volume by about half). If this is your first time making tomato sauce, add salt, sugar, and spices gradually, tasting it each time.

5. Vinegar is added at the very end of cooking, 1-2 minutes before the end of cooking.

6. To remove seeds from tomato puree, you need to rub it through a fine strainer.

7. It is better to take small jars for blanks, with a volume of 0.3-0.5 liters.

8. Garlic will add a pungent spice to the sauce, apple cider vinegar, grape vinegar or any other fruit vinegar - a pleasant sweetness.

Store shelves are full of jars of all kinds of ketchup and sauces. But how can they compare with homework cooked with love, with selected tomatoes, according to special, proven recipes.


Homemade tomato sauce- very useful workpiece... It goes well with almost everything. If you stock up on such a sauce for future use in the fall, in winter it will be so nice to open a jar of sunny delicacies, fresh and appetizing, reminiscent of a colorful, warm summer.

“Good luck with your kitchen experiments and delicious winter!»
Alesya Musiyuk for website site

However, many craftsmen enjoy the process itself. An open jar with a delicacy that melts the aroma of summer can easily diversify the diet during the cold season. Copyright and classic recipes sauces for the winter make it possible to properly prepare for the cold weather. Sometimes the success of the dish depends on the dressing. When choosing cooking methods and options for combining ingredients, do not neglect the advice of professionals.

The five most commonly used ingredients in recipes are:

In any case, self-prepared food is always healthier than similar marinades and various types of canned foods purchased in the supermarket. Sauces have a special place in many authentic cuisines of the world. Compliance with traditions and love of cooking will help both an experienced chef and a beginner achieve the desired result. Abundant recommendations for consistency and combination of products for the future culinary masterpiece allow you to create something completely unique, something that will amaze connoisseurs, surprise gourmets. And successfully implemented author's ideas will find a response among colleagues in the shop - it is always useful and interesting to share experience.

The term "sauce" literally translated from French means just gravy. For example, by preparing a spicy tomato sauce based on it, you can quickly make a marinade for meat. And having prepared delicious sauce from zucchini for the winter, you do not have to worry about a side dish for fish dishes, it is enough to stew vegetables with the addition of dressing.

In any store or supermarket you can buy a variety of canned food - tomato sauce, hot pepper, cucumber for the winter, spicy korean sauces, and many other industrial blanks. But for housewives who are thinking about the products that the family uses, the shelves with these products do not matter and do not attract their interested gaze. They preserve sauces for the winter whose recipes they learned from their mothers or grandmothers. After all, making homemade sauces and seasonings with caring hands is much more profitable, not to mention taste the resulting product and its usefulness.

Hot pepper and garlic are included in most savory seasonings, and we have collected the most delicious and original recipes home preservation for the winter with the addition of these ingredients.

About 90% of hot sauces for the winter are prepared with the addition of tomatoes, for example, the famous Caucasian adjika.

The hot pepper seasoning for the winter was invented by Abkhaz shepherds, grinding coarse salt with spicy and aromatic herbs and hot chili peppers. At the moment, adjika and hot sauces can be prepared according to different recipes, for example, in Georgia it is customary to add walnuts and hop-suneli seasoning to it. And in Russia, adjika is made with the addition of green tomatoes and plums. This seasoning is ideal for fish and vegetables, as well as a vitamin supplement for cabbage soup. Spicy zucchini sauce will pleasantly set off and complement the taste of vegetable stew. Pear sauce, for example, is great with beef and pork.

Spicy tomato sauces are no less loved, they are added when preparing first courses, in roasts and vegetable stew, to the vermicelli and fried potatoes, not to mention meat and fish dishes... The composition of the ingredients for this type of sauce is very versatile, but many housewives like it for inventing something new, literally without hesitation.

For example, based on acute tomato harvest you can close the zucchini in spicy sauce for the winter, after boiling in large pieces and pouring hot tomato filling... And among the vegetables, there are very few products that were not included in this seasoning. Fruits are also added - plums and cherry plums, apricots, thorns and much more.

For the preparation of hot tomato sauce, only fresh vegetables and fruit, without skin damage and signs of rot. They must be thoroughly washed in running water and dried.

The prepared sauce, which is still boiling, is carefully poured into clean and sterilized jars and sealed with a lid for storage. A closed jar must be turned upside down with a lid to check the tightness of the container. Hot pepper sauces must be covered with a warm blanket, popularly known as “fur coat,” and allowed to cool completely. Only then can the sauce jars be removed for storage in a cool place.

In all recipes, as a rule, if a measuring cup is mentioned, then a 200 gram capacity is taken into account.

Metal lids, before sealing cans, must also be sterilized from pathogenic microbes and mold spores.

To make a spicy tomato sauce, you must carefully grind all the ingredients to make homogeneous mass... It is undesirable to use coarse stems of herbs in the sauce, however, like spoiled vegetables. All seeds are removed from Bulgarian and very hot peppers, but there is no need to grind the pepper in mashed potatoes - it can be cut into small cubes into the sauce. For cooking, you can use a fresh pod, or dry chili in chopped form. Adding hot spices and spices in the sauce can be varied to your liking, which, in principle, allows us to feel the full flight of free culinary fantasy... You can complete the collection by looking at the recipes on the website. There are also recipes with photos and instructions.

But as for salt - there are no deviations - we use only coarse rock salt in the recipe to make a spicy tomato sauce, and not iodized or flavored with the addition of herbs and spices. When using hot sauce, it is necessary to take into account its pungency and salinity in the prepared dishes.

Caucasian spicy sauce with tomatoes and plums

Ripe plums give delicate taste sauce, and fragrant and fleshy tomatoes are the base. The sauce is somewhat remotely reminiscent of the gravy from chakhokhbili, and if the plum is replaced with cherry plum, antonovka, or blackthorn, the taste will become even more unusual and brighter. Plum sauce for the winter goes well with chicken dishes and for making homemade hot dogs.

Ingredients:

  • 3 kg. large and ripe plums;
  • 3.5 kg. fresh and ripe tomatoes;
  • 2 heads of onions;
  • Hot chili peppers;
  • 0.5 teaspoon mustard powder;
  • 3 tbsp. tablespoons of coarse salt;
  • 75 ml. apple cider vinegar;
  • 180 g Sahara;
  • A bunch of fresh herbs;
  • 15 peas of black pepper;
  • 3 carnation umbrellas.

Preparation:

  1. Peel the onions and cut into medium-sized pieces.
  2. Prepare a plum - peel it of seeds and stalks. Tomatoes, cut into 4 pieces, remove the base of the stalk.
  3. Grind the ingredients in a blender or scroll through a fine fraction through a meat grinder.
  4. Transfer the mass to a heavy saucepan, it should be with a thick bottom, or use a cast iron pot, and bring to a boil over low heat. Add salt and sugar, mix well the chili sauce.
  5. Tie the greens with a long culinary thread, and tie the tip to the handles of a saucepan or stewpan. Everything essential oils and the aroma from the greens will pass into the sauce, and the thread will allow you to easily remove the bunch.
  6. Add dry mustard and cloves to the sauce. Grind allspice or black pepper in a mortar or with a regular glass, and add to the dressing. Burning and hot peppers prick with a fork so that the pod gives off more flavor, and add to the boiling mass. By the way, it can be tied to the greens by the stalk, for easy extraction from chili sauce for the winter.
  7. Cook over low heat for 20 minutes, stirring constantly. The mass should boil, but not boil.
  8. Wipe the warm mass through a sieve for extra flavor. We don't need greens and chili peppers. Return the pot to the fire and continue cooking for about 20 minutes.
  9. At the very end, before turning off the fire on the stove, add vinegar, mix, pour into a prepared and clean container, roll up and cool. Ready to put away the chili sauce for winter storage. Using a boiling dressing, you can make an excellent appetizer - zucchini in a hot sauce for the winter.

Although there are not many apples in this recipe, they add freshness and sweet taste, and in the finished sauce they do not appear immediately, but remind of themselves with a light aftertaste. The apple sauce for the winter will perfectly set off the taste of liver dishes.

Ingredients:

  • Tomatoes - 7.5 kg;
  • 4 large sweet and sour apples;
  • Head of garlic;
  • 2 pinches of cinnamon;
  • Apple cider vinegar - 1 tbsp. spoon;
  • Liquid honey - 2 tbsp. spoons;
  • 3 pinches of ground nutmeg.

Making the apple sauce:

  1. Peel clean apples by removing the seeds and peeling the fruit. Cut into 8 slices each.
  2. We wash the tomatoes in running water, cut them in half and remove the stalk. Cut into small cubes, put in a clean saucepan and bring to a boil.
  3. On the adjacent burner, simmer the apples until they let the juice flow.
  4. After 15 minutes of stewing with regular stirring, rub the apples and tomatoes through a fine sieve. Combine the puree and cook for 15 minutes over medium heat.
  5. Add honey and all the spices and salt, chopped garlic and vinegar to the sauce and boil for another quarter of an hour. Sauces for the winter are ready, you can pour into jars and roll up.

Spicy green sauce "Fragrant"

Spicy sweet sauce it turns out with a wonderful aroma and pleasant sour taste, with the addition of apple, celery, sweet pepper and fragrant greenery... You can cook it within 15 minutes, put it in sterilized jars and roll it up. The preparation is served warm with crispy bread, and with fish or chicken.

Ingredients:

  • A large bunch of fresh cilantro;
  • 350 gr. green tomatoes;
  • 5 stalks of celery;
  • A bunch of dill;
  • 500 gr. green sweet pepper;
  • Head of garlic;
  • Spicy stalk of chili peppers;
  • 2 apples of the "Antonovka" variety;
  • 2 tbsp. spoons of hops-suneli;
  • 50 ml. vegetable oil;
  • 50 ml. vinegar 9% apple;
  • A spoonful of coarse salt;
  • Two spoons of sugar.

Preparation:

  1. Bulgarian Bell pepper peel and cut into very thin medium-sized strips.
  2. Peel Antonovka of skin and seeds and cut into cubes. Peel and chop the garlic cloves and hot chili.
  3. Remove the stalk from tomatoes by cutting them in half. Dry well washed greens and chop very finely.
  4. Transfer all prepared vegetables and herbs except bell peppers to a mixer bowl and chop.
  5. Transfer the mass to a bowl of chopped bell pepper, add salt and sugar, seasoning and pour in vinegar and vegetable oil. Stir the mixture well, put it in clean, sterile jars, and seal them tightly with a canning knife.
  6. You can store the workpiece in the refrigerator or in a fairly cool place. Use to prepare hot meals, adding sauce as a dressing.

To prepare the sauce, you need to select well-ripened tomatoes without traces of spoilage and decay. The peel of tomatoes can be peeled off, or you can cook with it. You can remove the peel 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

Onion - 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.

Heat vegetable oil in a saucepan. First fry the onion for 3-4 minutes. Then add the garlic and fry 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.

Hops-suneli tomato sauce

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 slices.

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.