Tomato ketchup blanks. Homemade tomato sauce for the winter recipe with photo

Tomato sauce for the winter is a great addition to meat and fish dishes... It happens tomato sauce only from tomatoes and spices, but in many recipes there are additional ingredients that make the sauce unusual. The best recipes for canned tomato sauce are outlined below.

A simple tomato sauce recipe can be easily made at home. In winter, this sauce goes well with the main course, but if desired, it can be used as the basis for more complex recipes.

Photo of homemade tomato sauce for the winter

Ingredients:

• Tomatoes - 3 kg;
• Garlic - 3-4 large teeth;
• Black pepper in grains - 5-6 pcs.;
• Carnation - 5-6 pcs.;
• Sugar - 0.2 kg;
• Salt - 1.5 tbsp l;
• Acetic essence - 3 tsp;
• Ground cinnamon - on the tip of a knife.

Preparation

1. Cut the tomatoes into slices, immerse them in a large container and cook for 5-10 minutes until they become soft. The peel can be removed beforehand, but it will not interfere with the sauce and even make it more useful, because it is the peel that contains most of the vitamins.

Interesting!

When cooking tomato sauce, it is very important to stir the mixture with a wooden spoon, otherwise it may burn.

1. After the tomatoes have boiled, they are ground through a sieve to make a homogeneous mass. Then the tomato is poured into the same container where it was cooked, salt, sugar are poured and boiled 2 times. In time, it usually takes about 20 minutes.
2. Cloves and peppercorns are placed in a gauze bag and immersed in a tomato while it boils down. Also, add cinnamon to the total mass.
3. When the sauce has boiled down, a bag of pepper and cloves is taken out, and vinegar essence is added to the sauce.
4. The cans for conservation are sterilized and then the ready-made sauce is poured into them until it has time to cool.

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Tomato sauce is rarely made without sterilization, but the preparation for tomato sauce may not be sterilized. A simple and quick recipe for tomato sauce for the winter is described below.

Photo of tomato sauce

Ingredients:

• Tomatoes - 3 kg;
• Salt - 1 tsp

Preparation

1. The tomatoes are sorted out - they throw away all the spoiled fruits, remove the tails, if any, and then the fruits are washed several times. To do this, you can use a shower or several basins of water.
2. Clean tomatoes are dried a little so that the water is glass, then cut into halves, quarters and placed in a combine. Instead of a combine, you can use a blender, meat grinder, sieve, but this usually takes more time. Tomatoes must be thoroughly chopped to make something like tomato puree.
3. Chopped tomatoes are poured into a large stainless steel or enameled container and then salted. The tomato puree is brought to a boil and then boiled over low heat for 45 minutes.
4. Everything, the preparation for the sauce is ready, it can be poured into jars and rolled up. It is advisable to wash the banks before this. laundry soap or baking soda.

In winter, opening such a jar, you can make absolutely any sauce due to the fact that it contains only tomatoes and a little salt. Tomato preparation simply pour into a saucepan, add seasonings, herbs, additional vegetables, and other ingredients and boil as needed.

Tomato sauce can have a pleasant sweetness, sourness, but often to meat dishes it is the spicy version of the sauce that is served. The pungency is adjusted during cooking. Here, as they say, for an amateur.

Photo of spicy tomato sauce with chili

Ingredients:

• Tomatoes - 4 kg;
• Garlic - 30 teeth
• Chile - 3-5 pcs.;
• Salt - 40 g;
• Vinegar 9% - 70 ml;
• Ground black pepper - to taste;
• Sugar to taste.

Preparation

1. The garlic is peeled and placed in a blender bowl. Chili's tail is cut off, if you want a less pungent taste, you can also remove the seeds. It must be cut into pieces and added to the garlic bowl as well. Both ingredients are ground until smooth.
2. Tomatoes are now chopped. First they are washed, then cut into pieces (small) and crushed. To do this, you can use a blender or a meat grinder - whatever you like. And when the tomatoes are mashed, garlic and chili are added to them and mixed well.
3. Next, you need to add salt and mix again.
4. The sauce is poured into a cooking container and brought to a boil over low heat. Now the sauce is boiled down 2 times. Although many here depend on what density is needed. In any case, the sauce is constantly stirred and tasted to make it taste good. If necessary, add pepper, salt. It may take 20-40 minutes to boil, depending on many factors (fire strength, type of plate, juiciness of tomatoes, desired consistency).
5. When the sauce has boiled down, pour in vinegar, stir, taste. If necessary, you can add salt, pepper, vinegar or sugar - as long as you like the taste.
6. Ready sauce is poured into sterilized, hot jars until it begins to cool, and they are sealed with lids.
7. Containers with tomato sauce are turned upside down and covered with a warm blanket for a day. Then you can transfer the conservation to the pantry to the rest of the blanks.

This tomato sauce recipe is usually adjusted while cooking. The proportions of the ingredients depend on personal preference. So, to get a hot sauce, you can put 5 chili pods along with the seeds, and if you need a light speck, then add 3 pods without seeds. In addition, the amount of salt may vary from house to house. Sugar and black pepper are added at will and in such quantity that the balance of taste is not disturbed.

Spicy tomato sauce can from simple dish make a culinary masterpiece. But for the sauce to work, you need to choose the right ingredients and follow the cooking instructions exactly.

Photo of homemade tomato sauce with celery

Ingredients:

• Tomatoes - 4.5 kg;
• Carrots - 2 medium;
• Onion - 1 pc.;
• Garlic - 1 head;
• Celery stalk - 2 pcs.;
• Basil leaves - 1 bunch;
• Olive oil - 50 ml;
• Salt - 30 g.

Preparation

1. The celery stalk is washed out under running water and cut into cubes. Peeled onions, carrots are chopped in the same way, and the garlic is squeezed out through a press.
2. The tomatoes are washed, cut into slices. You do not need to remove the peel.
3. Preheats in a large braising pan olive oil... Chopped vegetables are laid in it and fried over low heat for 5 minutes.

Interesting!

To diversify the taste of the sauce, you can add unusual spices to it, some favorite greens.

1. After 5 minutes, tomatoes, salt are added to the pan, and vegetables are stewed for 60 minutes.
2. Now you need to make sure that stews vegetables have become a homogeneous sauce. To do this, turn off the fire under the pan, and grind the resulting mass through a sieve. You can also use a food processor or blender instead of a strainer.
3. The homogeneous, mixed mass is again poured into the pan, turn on a small fire and boil the sauce for about 2 hours.
4. Jars for this sauce must be sterilized in advance. Then, in still hot containers, lay out several leaves of basil and distribute the sauce. Banks can be immediately sealed, turned over and wrapped to cool down for a day.

For the winter, tomato sauce is very often closed at home, as it is natural and does not contain preservatives or other chemicals. It is best to make it from fresh tomatoes - summer is best suited for such preservation. There are a lot of tomato sauce recipes, so the choice is rich. Over time, you can find the best option that all relatives like and is suitable for family meals.

And yet it is not for nothing that tomatoes are the most popular in our gardens. Well, what housewife does not prepare tomato sauce for the winter? It is most delicious at home. With natural products, made taking into account the taste of all family members and flavored with love and care.

Homemade tomato sauce can be served with a festive barbecue in the country, you can add it to vegetables and you will get a very tasty side dish. I love adding tomato sauces to borscht and soups. Many people make sprat in tomato sauce or sprats at home. In general, it is very widely used by us and we all adore it, as well as.

Everyone wants homemade tomato sauce to be especially tasty. So, there are several secrets, knowing which you will always have a jar of your homemade real and delicious sauce in the kitchen.

1. Tomatoes should be chosen from meaty varieties, such as bovine heart or ox ear. Then the sauce will be thicker, it will need to be evaporated less and these varieties usually taste better.
2. Tomatoes should be all ripe, no pink casks or spoiled. The presence of diseases on fruits is also not encouraged. Of course, you say, you can cut it off, but the taste of a diseased fetus changes, and this also affects the duration of storage.
3. You can choose any spices for sauces that you like. I will give a lot today delicious recipes which I myself adore. But my advice is to make sauces without seeds and skins, it will be much tastier. To do this, you can either stew tomatoes and rub them through a fine sieve, or grind them with a blender and rub them through a sieve. Some juicers also retain seeds.

Homemade tomato sauce for the winter, recipes

Recipe for tomato sauce for the winter, classic

For such a recipe, we will take the following products:

• Kilo ripe tomatoes
• Medium onion
• Sugar and salt to taste
• Lean oil

How to make classic tomato sauce:

We cut the tomatoes into four or six pieces, depending on the size, and we swell them a little to soften. Wipe through a sieve, removing skins and seeds. At this time, finely-finely chop the onion and fry a little in a deep frying pan, in oil, then put the tomato mixture there and sugar and salt. Then we still go through with an immersion blender, so that the mass becomes more homogeneous and light. We pack the sauce in small jars, conveniently from under the baby puree. Only they need to be sterilized, and the sauce should be stored in the refrigerator.

Homemade Italian tomato sauce

We take such products:

• Four and a half kilos of the most ripe and fleshy tomatoes
• A head of garlic
• One onion
• Several stalks of basil
• Basil leaves, bunch
• Two medium carrots
• Two tablespoons of olive oil
• Tablespoon of salt

How to make Italian tomato sauce:

In the first step, we need to wash and cut into cubes the following vegetables: celery stalks, onions, garlic and carrots. We heat the oil in a saucepan and fry it all for five minutes, armed with a wooden spatula.

Pour the tomatoes, previously washed and cut into slices, into the fried vegetables and simmer everything for an hour, not forgetting to add salt. Then we remove from heat and wipe in small, convenient portions through a sieve.

Ours again, already homogeneous mass put on a quiet fire and boil for about a couple of hours. At the very end, we prepare sterile jars, on the bottom of each of which we lay out clean basil leaves. Pour the sauce and just roll it up.

Tomato sauce with garlic and basil

• One and a half kilos of the ripe fatter tomato
• Half a head of garlic
• Large bunch of fresh basil
• A third of a tablespoon of salt
• A third of a glass of sugar
• A teaspoon of table vinegar

How to make this sauce:

Here we act very simply, we cut and spin the washed tomatoes in a blender, and then we get rid of all this mass of seeds and skins with the help of a sieve and set to stew. Do not forget to immediately add sugar and salt, we begin to evaporate so that there is a good consistency.

While the tomatoes are boiling, by the way, it is not necessary that they boil, we also peel the garlic with basil, let them dry and also pass through a blender. Ten minutes before the end of stewing, add to the sauce and stir. We put the prepared sauce in small sterile jars and roll it up.

Kuban tomato sauce for the winter

We will take with you for the recipe:

• Two kilos of tomatoes
• Medium onion
• Three cloves of garlic
• Half a glass of sugar
• A tablespoon of salt
• A tablespoon of vinegar
• A third teaspoon of cinnamon
• Three carnations
• Two peas of allspice

How to make Kuban sauce at home:

Wash and cut ripe tomatoes into pieces, quickly grind with a blender and rub through a sieve. We put the tomato puree to boil over low heat, but for now we clean and cut the onion as small as possible and send it to the saucepan to the tomatoes.

When we notice that the vegetable mixture has halved in volume, then we can pour out the crushed garlic, add vinegar and all the spices. It remains to cook for ten minutes and pack the sauce into jars.

Krasnodar sauce for the winter at home

What will we take for cooking:

• Kilo of ripe tomatoes
• A couple of apples, better than Antonovka
• Two tablespoons of vinegar 9%
• A teaspoon of sugar
• Half a teaspoon of salt
• Nutmeg, chopped, on the tip of a spoon
• Powdered paprika to taste
• 1/2 teaspoon of cinnamon
• A pinch of dried garlic and parsley
• At the tip of a knife are coriander seasoning

How to cook:

We wash our tomatoes, cut into quarters and set to simmer. We do the same with apples. Simmer until softened, and then simply through one sieve, rub into one saucepan, leaving all the skins, bones and seeds.

We begin to slowly boil the sauce so that its volume begins to decrease, this is about twenty minutes. Then we add spices, sugar and salt and boil down the same amount. Then add vinegar with garlic, crushed with a crusher, and cook for ten minutes. Immediately put the hot Krasnodar in jars under the lids.

Tomato sauce with onions for the winter

We will need for cooking:

• Two kilos of tomato and onion
• Incomplete glass (faceted) apple cider vinegar
• 8 carnation inflorescences
• Teaspoon of cinnamon powder
• A glass of sugar
• Two and a half tablespoons of salt

How to prepare such a sauce:

Wash and cut the tomatoes, peel and chop the onion. Scroll everything in a meat grinder, there are more seeds and skins on it, so as not to rub through a sieve.

We put all that mixture to be extinguished on the stove, let it boil, lower the temperature and pour in the spices. We simmer for an hour in this form, only then add vinegar, simmer for another five minutes and pack it in sterilized jars.

Salsa sauce for the winter at home

For cooking we need to take:

• Kilo of fleshy tomato
• Chili pod
• Sweet onion
• 1/2 teaspoon dry basil
• Three cloves of garlic
• Three sprigs of fresh thyme
• Two tablespoons of sugar
• Salt and pepper to taste
• Vinegar 6%

How to make Salsa sauce:

We wash our tomatoes and cut them into quarters, peel the garlic and onions and cut them too. Grind everything with a blender, and immediately add olive oil and all spices, except garlic and vinegar.

We pour everything into a common container, where our sauce will be prepared. We boil it for half an hour, then grind it through a sieve so that we don't meet peels and seeds.

After that, we cook for just another 20 minutes, and we pack it in jars, which were previously sterilized and added with a teaspoon of vinegar. Roll up the jars and turn them over to cool.

Tomato sauce with garlic without vinegar for the winter

What do we need to take:

• One kilo each of tomatoes and bell peppers
• A head of garlic
• Salt and pepper to taste

How we will cook:

wash all the vegetables, cut the tomatoes into quarters, remove the seeds from the pepper, cut them too. Put everything in a blender and scroll, then pass through a fine sieve. Pour into a saucepan, add sugar, salt, let simmer slowly for ten minutes. Then crush the garlic and simmer for another five minutes. Fill immediately hot in dry sterile jars.

Tomato sauce for the winter, video

Every housewife probably prepares delicious homemade sauces for the winter from a variety of vegetables and fruits. Self-made sauce can transform any dish so much that ordinary food seems like a culinary masterpiece. At home, these savory sauces are made from a wide variety of ingredients. In the summer season, they can be prepared just before serving, but for the winter you need to learn how to make preparations for future use and open jars of sauce at the right time. You can find the most popular step-by-step recipes on our website. The section will be useful for both novice chefs and professionals of the art of cooking. Photos taken step by step make the recipe simple and straightforward. You will learn how you can make a spicy or spicy sauce for meat, fish, vegetables, which will most favorably emphasize the flavor notes of a particular product.

The best recipes for sauces with photos

The last notes

Adjika is a spicy spicy seasoning that gives dishes a special taste and aroma. The main ingredient in traditional adjika is a variety of peppers. Everyone knows about such a preparation as eggplant with adjika, but few people know that a delicious seasoning can be prepared from the eggplant themselves.

During the cooking process, you can improvise, add your favorite spices. You will get your special and unique recipe, just write down the composition for yourself, and derive your formula for a delicious sauce.

You will have to tinker a little at the stove, but it's worth it, this adjika is eaten first, it goes with all dishes and is simply spread on bread.

• 2kg tomato
• 1kg sweet pepper
• 1 pod of hot pepper
• 0.5kg carrots
• 0.5kg apples
• 300g garlic
• 1 tbsp ground black pepper
• 200g vegetable oil
• 100ml vinegar 9%
• 200g sugar
• 2 tablespoons of salt

We pass all vegetables through a meat grinder, except for garlic, add oil, salt, sugar and boil for 1 hour. Add ground pepper, chopped garlic and cook for another 10 minutes, add vinegar before the end of cooking, let it boil and remove from the stove. Pour into clean jars and bottles and twist. We put it under a fur coat.
I do not advise you to remove far, still eat quickly.

Spicy adjika recipe

Scald ripe tomatoes and sweet peppers with boiling water and remove the skin, you do not need to remove it. Scroll 2 times in a meat grinder or grind with a blender.
Add spices, oil, salt, sugar, chopped hot pepper. We put on the stove and cook, stirring for 40 minutes from the moment of boiling.
Rub the garlic on a coarse grater or pass it in a meat grinder with a coarse grate. If you put garlic through a garlic press, you won't get the flavor you want.
into the boiling mass 10 minutes before the end of cooking, add a spoonful of vinegar 1 minute before the end.
Remove from heat and place in sterilized jars, twist and put under a fur coat.
Delicious spicy tomato adjika is ready. Men especially love this type of adjika, probably for its sharpness.

Tomato sauce recipe

• 2kg tomato
• 3 large onions
• 150g sugar
• 50g salt
• 1h spoon of mustard powder
• 15 allspice peas and 15 black peppercorns
• 3 cloves of garlic
• On the tip of a spoon, cinnamon
• 1 tbsp 70% vinegar

Pour boiling water over ripe tomatoes for 1 minute, drain and pour over cold water, remove the skin. Grind with a blender or through a meat grinder and put on low heat, add salt, sugar and mustard with cinnamon. Cook for 1 hour and add chopped onion, garlic, cook for 20 minutes.

Tie the spices in a sterile bandage, on the one hand leave a long tail, let it go into a boiling sauce and boil for about 10 minutes. With this method of adding spices, there are obvious advantages - the spices give off their taste and aroma during cooking, but do not get into the sauce themselves.

Before the end of cooking, add vinegar, take out the spices and remove from heat. Pour into sterilized jars or bottles, roll up and put under a fur coat for 4 hours.

This delicious sauce from tomato can be used for making pizza, soups, gravy, meat and fish dishes.

Tomato Chrenoder recipe

For the preparation of horseradish, we take products arbitrarily, as you like.
For 1 kg of tomato I take 3 large cloves of garlic and one horseradish root, 15 cm long. Salt is not very salty like regular dishes.
We skip the washed tomatoes, garlic and carefully peeled horseradish in a meat grinder, salt.
The hrenoder is ready. As I write, my saliva is running. You need to store such a product in the refrigerator under nylon lids, if you plan to store it for a long time, add more salt.
In my experience, it is better not to store for a long time, the pungency and useful properties also disappear. I make a hrenoder for 1-2 weeks, and then it's better to cook straight from the tin.

I'll tell you a little about the beneficial properties of horseradish, it turns out that this is a healing product.

In combination - horseradish with tomatoes and garlic, you get a "vitamin, antibacterial bomb."

Eating fresh horseradish brings amazing benefits to the body

• Strengthens the immune system.
• Increases male strength.
• Acts as an antimicrobial agent, protects against colds.
• Protects against gastrointestinal infections.
• Improves appetite.
• Stimulates kidney function.
• Reduces blood sugar levels.
• Purifies the blood.

Cook and eat horseradish, this, and the body will thank you.

There are also contraindications

You can not use spicy foods for people with gastritis, ulcers.
When using horseradish in large quantities, you can get a burn of the mucous membrane. Everything is good in moderation.

Another little tip, dig up horseradish in the fall, or buy it on the market and store it in a container, cover it with sand, as soon as you need it, take it out and soak it for several hours. Horseradish is ready to eat, clean and shave into dishes.

Today I have shared with you my favorite tomato preparations for the winter, these are sauces, adjika and hrenoder. I think you will like them.

Wish you good health and bon appetit!

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I want to invite you to watch a video recipe for making adjika from green tomatoes.

It is very popular in all countries of the world: no hamburger or shish kebab is complete without this aromatic additive.

Unfortunately, store-bought ketchup negatively affects your health and shape, and it is definitely not worth giving it to children.

"What can I do, because my child loves ketchup so much?" - you ask. The answer is simple - make your own tomato sauce. Indeed, in the product that you personally made, there will definitely not be any harmful additives, dyes and preservatives.

You can make such an addition to the main course not only once, but also prepare tomato sauce for the winter.

What products are needed

Before we present you with recipes for tomato sauces, let's talk about which foods and jars to choose for twists.

• The most important ingredient in this recipe is tomatoes. It is advisable to choose large, fleshy fruits, but if there are none, then any others will do. The main advantage of the seasoning is that you can use not only whole and even tomatoes, but you can buy beaten, cracked or irregularly shaped tomatoes for a lower price (you don't care to turn them into puree). It is only important that they are fresh.
• If you are making a tomato dressing for borscht, it is not necessary to remove the seeds from the tomatoes, but in other cases, make sure that the seeds do not come across in the sauce.
• The spices in all of the recipes below are optional. Add them to your liking: like hot - more pepper, allspice - more herbs, etc.
• If you're closing homemade tomato sauce for the winter, sterilize the jars well and boil the lids. You can roll the product into glass bottles screw cap, but if this is the case, store them in a cool place.

Sauce "Classic"

This tomato sauce is neutral, although delicious. Many people like him.

Ingredients:

• Tomatoes - 1 kg.
• Large onions - 2 pcs.
• Sugar - 150 g.
• Salt - 1 tbsp l.
• Odorless vegetable oil - 50 ml.

Cooking method

If you took tomato "substandard", then we cut out all the spoiled and rotten places (note that "substandard" should be taken 1.5 times more than whole tomatoes without defects).

Cut the tomatoes into large pieces. We wipe them through a sieve, discard the skins and seeds.

Cut the onion into small cubes. Fry it in a sufficiently large amount of oil until golden brown. We send tomato puree, salt and sugar to the fried onions. Fry the tomatoes until they boil well and the excess liquid evaporates from them.

Beat the mixture with a blender. Let it boil again. We pack hot in pre-sterilized half-liter jars and roll up. We put the cans on the floor, covered with a towel, with the lids down, wrap them with a blanket and leave them in this form overnight. In the morning we put the cans in a dark place.

Tomato sauce recipe for those who like spicy

Such a seasoning is suitable for passionate and hot natures - thrill-seekers. By the way, there is an opinion that moderately spicy food is good for the stomach and blood circulation. Serve this sauce with meat or pasta.

Ingredients:

• Tomatoes - 4 kg.
• Garlic - 2 large heads or 3 medium ones.
• Sugar - 6 tbsp. l.
• Salt - 0.5 tbsp. l.
• Coarse black pepper - 1 tbsp l. with a slide.
• Allspice - 10 peas.
• Carnation - 10 inflorescences.
• Vinegar - 2 tbsp. l.
• Hot chilli pepper - 2 pods.
• Paprika - 1 tbsp. l.

How to cook hot sauce

My tomatoes, remove all rotten and bruised places. We cut them into large pieces. Put in a deep saucepan and bring to a boil.

After boiling, reduce the heat under the pan and simmer the future tomato sauce for half an hour.

Cut the pepper into rings and send it to the tomatoes. Simmer tomatoes with hot peppers for another 30 minutes. Add all the specified spices and cook the sauce for another 15 minutes.

While the sauce is cooking, peel and pass all the garlic through the garlic press. Add it to the tomato mixture and simmer for another 10 minutes. Remove the sauce from the heat and rub it through a sieve. Return the mixture to the saucepan and bring to a boil. Add vinegar and simmer for another 10 minutes.

Pour the sauce into pre-sterilized jars and roll them up. We put the lids down on the floor of the jar covered with a towel and cover them with a warm blanket. We leave them in this form for 12 hours. Then we remove the cans in a dark cool place.

From the given amount of ingredients, you should get about three half-liter jars of ketchup. If you want to cook this homemade sauce from tomatoes in large quantities, then take all the products 2-3 times more.

Sweet and sour sauce

You can make an unusual tomato sauce for the winter. The recipe for such a seasoning is given below.

Ingredients:

• Tomatoes - 5 kg.
• Sour large apples (for example, Antonovka) - 2 pcs.
• Coarse black pepper - 1 tsp.
• Cinnamon is on the tip of a knife.
• Nutmeg - 0.5 teaspoon
• Honey - 1 tsp.
• Hot red pepper - 1 tsp without a slide.
• Garlic - 1 head.
• Vinegar - 2 tbsp. l.

Cooking a great seasoning

Prepare the tomatoes - wash them, clean them from spoiled places. Cut the tomatoes into large cubes. Remove the core from the apples and cut them into cubes. Mix apples and tomatoes in a saucepan. Put them on medium heat for 30 minutes (until apples and tomatoes are softened).

Grind the resulting mixture through a sieve and send it back to the pan. Boil the tomato sauce for another 10 minutes. Add salt, black pepper, cinnamon, nutmeg and hot red pepper to the brew. Mix thoroughly and leave to simmer for another 5 minutes. Then add honey, vinegar and garlic and boil for another 5 minutes.

We distribute the sauce in pre-sterilized jars. Let's roll them up. Place the jars with the lid down on the towel-covered floor and cover everything with a blanket on top. Let's leave them like that overnight. In the morning we will put it in the closet or cellar.

Barbecue sauce

The last tomato sauce, the recipe for which we will describe in this article, is everyone's favorite

This world famous masterpiece was invented in North America and its recipe was sold around the world. Not a single outdoor picnic is complete without his participation in the United States.

Tomato barbecue sauce is popular not only because of its unusual and bright taste, but also because of its versatility: it can be used as an addition to the main course and as a marinade for meat, poultry, fish or even vegetables.

Here's a classic recipe for this sauce, but you can vary it based on your own taste and the foods you have.

Ingredients:

• Fresh tomato puree - 1 kg.
• Tomato paste - 200 g.
• Large onions - 2 pcs.
• Odorless vegetable oil - 0.3 cups.
• Honey - 2 tbsp. l.
• Grain mustard - 2 tbsp l.
• Granulated garlic - 2 tbsp l.
• Ground chili pepper - 1 tsp with a slide.
• Worcester sauce - 30 ml
• Apple cider vinegar - 100 g.
• Allspice and salt to taste.

Brewing process

Boil the tomato puree (seedless and skinless) to evaporate any excess moisture. Cut the onions into small cubes and fry them in vegetable oil in a deep saucepan until transparent. Crush in a mortar. Send mustard, black pepper, sugar and chili to the onions. Stir the mixture thoroughly.

Add honey and tomato paste to the saucepan. Mix thoroughly again and simmer for 5 minutes. Add the evaporated tomato puree to the mixture and simmer for 15-20 minutes.

Add vinegar and salt. Blend the mixture with a blender. Boil the sauce for another 20 minutes. Pour the finished product into sterilized jars and close them. Leave to cool on the floor under the covers with the lid upside down. After a day, put the jars in the cellar (if it is a cold season) or in the refrigerator.

If you like to serve dishes to the table with a variety of sauces, ketchup and mayonnaise, then we advise you to prepare a delicious and natural tomato sauce for the winter. It will enhance and reveal the taste of your dish and add sophistication to it.

Recipe for a delicious tomato sauce for the winter

Ingredients:

• ripe tomatoes - 3 kg;
• sugar - 135 g;
• sea ​​salt - 25 g;
• vinegar 6% - 80 ml;
• garlic - 1 clove;
• carnation inflorescences - 7 pcs.;
• black peppercorns - 25 g.

Preparation

Rinse the tomatoes, peel and chop finely. Then put the tomatoes in a saucepan and place the dishes on the stove, turning on medium heat. We boil them for about 20 minutes, until they decrease slightly in volume. Next, throw in the sugar, add salt to taste and heat the mixture for a few more minutes. Add all the spices and remove it from the stove. After cooling, grind it through a fine strainer, transfer to a saucepan and bring to a boil again. Put the hot sauce in jars and roll up the lids for the winter.

Delicious tomato and apple sauce for the winter

Ingredients:

• ripe tomatoes - 10 kg;
• large apples - 4 pcs.;
• ground black pepper - 5 g;
• ground cinnamon - 0.25 tsp;
• nutmeg powder - 5 g;
• - 5 ml;
• ground red pepper - 5 g;
• homemade garlic - 5 cloves;
• vinegar 9% - 20 ml.

Preparation

Rinse the tomatoes, carefully peel them off and chop them into slices. Transfer the tomatoes to a saucepan and simmer until soft, stirring occasionally. After that, grind the workpiece through a strainer. Chop the apples as small as possible, stew and mash with a crush until puree, and then combine with tomatoes and boil for 10 minutes. Add honey, all the spices, spices, stir and set for another 10 minutes. Lastly, add vinegar, throw in the garlic and heat the contents for another 5 minutes. Pour the hot sauce over dry jars and immediately close the lids tightly.

The most delicious tomato sauce for the winter

Ingredients:

• medium tomatoes - 3 kg;
• garlic - 8 cloves;
• white onions - 145 g;
• dry cloves - 8 pcs.;
• peppercorns - 15 pcs.;
• ground dry cinnamon - 0.5 tsp;
• apple cider vinegar 9% - 20 ml;
• table salt - 15 g;
• crystal sugar - 30 g.

Preparation

Remove the skin from the washed tomatoes, cut into slices and put in a cauldron. Put the dishes on fire, cover with a lid and cook for 15 minutes.

In a bowl, mix black, allspice and cloves, pour into cheesecloth and wrap in a bag. Peel the onion, chop it in half rings, and finely chop the garlic cloves with a knife. When the tomatoes are softened, add the onions to them, stir and simmer under the lid for 10 minutes. Then add the garlic, mix and, without closing the lid, cook over low heat for another 3 minutes. Pour the hot sauce into a blender bowl and turn into a smooth, thick puree. Now send the resulting mixture back to the pan, put the bag of spices and boil over low heat until thickened. Let's flavor tomato paste sugar, salt and ground cinnamon... Mix everything thoroughly, simmer for 5 minutes, and add carefully. Pour boiling sauce over hot jars, cover with lids and seal tightly. Turn the blanks upside down, wrap them with a blanket and leave the delicious tomato sauce to cool for a day, and then put them in the cellar for the winter.

The era of cooking tomato sauces began in the 20th century. It started simply, with preparation for the winter homemade ketchup from tomatoes. The recipes were invented by themselves, but the seasoning came out so that you lick your fingers. Soon, an enterprising American named Heinz began industrial production of ketchup. Well, we, in the old fashioned way, process the tomato harvest at home, in full confidence that the sauce made with our own hands is much healthier and tastier. I share proven recipes for preparing spicy, sweet, thick ketchup with various additives.

Tomatoes of any kind, up to yellow, will be used for winter harvesting. Much more important is their structure. For the preparation of the sauce, select tomatoes that are not watery, with a dense, fleshy structure.

A simple recipe for homemade tomato ketchup for the winter

One of best options preparation of sauce. It is considered the classic and the most successful in taste.

Take:

• Tomatoes - 2.5 kg.
• Granulated sugar - 0.5 cups.
• Salt - ½ large spoon.
• Peppercorns - 20 pcs.
• Carnation buds - 2 pcs.
• Table vinegar - 2 large spoons.
• Coriander - 10 pcs.

Step by step cooking:

1. Divide large specimens into 4 parts, small ones are enough to cut in half. Send to the pan.
2. Place on the stove. Slowly heat the contents for about 20 minutes. Do not cover with the lid, in our interests, so that more liquid evaporates.
3. Wipe the mass with a sieve. Now sold in large sizes, like a colander, very quickly and conveniently.
4. Received tomato juice put to cook. Bring slowly to a simmer. With regular stirring, simmer for 1-2 hours. The boiling time depends on the quality of the vegetable. Watery ones take longer to boil. The mass should become thick.
5. Place the seasonings in a long-tailed gauze bag for easy removal from the pot later. Send to tomato mass.
6. Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the spice bag.
7. At this stage in your ketchup preparation, always sample the ketchup. Add sugar and salt as needed.
8. Pour in the vinegar. Continue cooking for the last 5-10 minutes.
9. Turn off the heat, fill the jars, twirl. Cool, check the tightness of the seaming. Move to permanent storage in the cellar, closet.

Tomato ketchup - recipe "Lick your fingers"

The addition of some familiar components can make the familiar taste spicy, divinely aromatic. You will lick your fingers and ask for a recipe from the series. It is considered the best among gourmets.

• Tomatoes - 2 kilograms.
• Garlic - 8 cloves.
• Onions - 500 gr.
• Lemon.
• Basil is a large bunch.
• Tomato paste - 2 tablespoons.
• Sunflower oil - as needed.
• Sugar - 120 gr.
• Salt - 2.5 tbsp spoons.
• Balsamic vinegar - 2 small spoons (substitution for apple cider is acceptable, but the taste will change).
• Nutmeg - ½ small spoon.
• Ground cloves - the same amount.
• Sweet paprika is a full teaspoon.
• Allspice, ground - ½ teaspoon.
• Ground black pepper - the same amount.
• Dried basil - a teaspoon.
• Coriander is a teaspoon.
• Ground chili - ½ small spoon.

How to make the most delicious sauce:

1. Divide the head of garlic into cloves, peel them. Cut the onion heads into large cubes. Do the same with tomatoes.
2. Pour the oil into a saucepan. Add onions, toss in garlic cloves, add sugar.
3. Turn on the fire. Stir continuously so that the sugar cannot burn, fry for 3-5 minutes. The onion will become almost translucent.
4. Place tomatoes in a saucepan. Stir the contents from time to time and bring to a boil.
5. Cook for 10-15 minutes, until the tomatoes release a sufficient amount of juice.
6. Mix separately balsamic vinegar with lemon juice... Pour into a saucepan. Stir, continue cooking.
7. After a quarter of an hour, add salt, continue to cook the mass for another 10 minutes.
8. Fold all dry spices intended for cooking ketchup into a gauze bag, add fresh basil to them.
9. Send the bag to the pot. Boil the mass for another 10-15 minutes.
10. Take out the bag, taste the contents of the pan. Add what's missing.
11. Remove from the burner, punch the mass into the puree with a blender (you can directly in the pan).
12. Pass the mashed potatoes in portions through a sieve, removing the skins and tomato grains.
13. Return to saucepan. Cook for 5-10 minutes. Let it simmer and turn off.
14. Pour into small sterile storage containers. Cool by covering with a towel. Transfer stored in the cellar.

Sweet tomato ketchup with paprika, cinnamon

Not everyone loves hot spices... Keep a ketchup recipe that can even be offered to children.

Would need:

• Tomatoes - 5 kg.
• Bulgarian pepper - 3 pcs.
• Onions - 3 pcs.
• Sugar - 300 gr.
• Acetic acid 9% - 100-150 ml.
• Ground black pepper - a teaspoon.
• Paprika - ½ teaspoon (as much as possible).
• Cinnamon - a pinch.
• Salt - 2 large spoons.
• Any greens.

Cooking a delicious sauce:

• Cut vegetables into slices. To quickly boil down, I advise you to divide it smaller, but if you are lazy, then do not waste time. Put it to boil.
• After boiling, reduce heat to low. Cook until the mass is halved. This will take 2-3 hours.
• Set aside from heat, let cool. Wipe with a sieve.
• Return to the stove again. Add spices. For lovers of variety, I recommend adding more coriander, turmeric. Take dill, parsley from greens. Tie it in a bunch, put it in a saucepan (at the end, take it out and discard it).
• Continue cooking for about 3 hours.
• Arrange in sterile jars, twist.

Homemade tomato and plum ketchup - the most delicious recipe

Plum is not less than tomatoes adapted for cooking sauces. In close collaboration, they give a magical flavor to the seasoning. Try to make at least a sample jar.

Take:

• Tomatoes - 2 kg.
• Plums - 1 kg.
• Head of garlic.
• Onions - 0.5 kg.
• Black, red pepper - in a small spoon.
• Granulated sugar, salt - to taste.

How to prepare:

1. Remove the seeds from the plums, put them in a saucepan. Place on the stove. Warming up slowly, steam. Having cooled slightly, grind in a sieve until smooth.
2. Do the same with tomatoes and onions. For quick boiling, cut vegetables into pieces. Place in a saucepan. Steam over low heat, let cool slightly. Rub through a sieve.
3. Combine both purees. Add the spices suggested in the recipe. Garlic should also be chopped into a gruel.
4. Cook until the mass is less than a third. Pour and twist immediately.

Ketchup with tomatoes and apples through a meat grinder

Fruit is often present in winter preparations seasonings and sauces from tomatoes. Apples are leading among them, and not by chance. Successfully combined with vegetables, they give their unique fruity flavor.

Would need:

• Tomatoes - 2.5 kg.
• Apples - 4 pcs. sweet and sour variety.
• Onions - 4 pcs.
• Sweet peppers - the same amount.
• Chives - 4-5 pcs.
• Cinnamon - tsp.
• Sugar - ½ cup.
• Salt is a big spoon.
• Carnation buds - 4 pcs.
• Peppercorns - 10 pcs.
• Allspice peas - 5 pcs.
• Essence - ½ small spoon.

Preparation:

1. Prepare vegetables for use by coreing apples, peppers, and seeds. It is advisable to cut off the thick peel of apples.
2. Pass through a fine grate in a meat grinder, chopping into a gruel.
3. Transfer the mixture to a saucepan, start boiling. It will take about 1.5 hours for the puree to thicken, decreasing by a third.
4. Pour salt with sugar, cinnamon. It is advisable to place the rest of the spices in a gauze bag and send them to a saucepan, so that they can be easily removed after cooking.
5. Boil the ketchup for 30 minutes. Punch with a blender if you like a smooth paste. I skip this stage, because I like coarse grinding, with small inclusions of vegetables.
6. Add garlic chopped with a press, splash with vinegar. Switch off the hotplate. Homemade ketchup is kept cool without sterilization.

Tomato sauce from tomatoes without vinegar and cooking - a recipe for the winter

Here's a recipe fast food ketchup with your own hands. The disadvantage is that you will have to do small portions, since it is permissible to store such a seasoning only in the refrigerator and not for long. It is not harvested for the winter.

• Tomatoes - 500 gr.
• Garlic cloves - 3 pcs.
• Small onion.
• Cilantro (parsley) - 2 branches.
• Sunflower oil - 2 tbsp spoons.
• Ground pepper, salt. You can add a pinch of hot chili for spice.

How to do:

1. Scald the tomatoes with boiling water, pour over with cold water. Make a small incision and peel off the skin.
2. Chop into small pieces. Do the same with onions and garlic. Punch everything with a blender.
3. Chop the cilantro, add to the sauce. Add the rest of the spices, oil. Stir and serve.

Video recipe for delicious ketchup for the winter with tomatoes. Happy blanks!

Sauces and seasonings allow you to reveal the aroma and taste of the dish, and sometimes even correct it. Most of them are sold in stores. But many of them can be made at home. And naturally, homemade sauces will be much healthier than store sauces. After all, at home we do not use flavor enhancers, stabilizers and other not the most useful additives. And the main conservative for us is vinegar, not sodium benzoate, as in industrial production.

Today we will cook delicious ketchup together, according to simple recipe... We can cook it 2-3 weeks in advance or roll it up for the winter. And when we fry kebabs, then we serve our own, homemade ketchup with them. And how pleasant it is to open a jar of natural delicious ketchup made from ripe tomatoes in winter. Let's start cooking!

Ingredients:

• 3 kg of tomatoes;
• 4 pieces of bell pepper;
• 0.5 kg of onions;
• 1 small or half a large head of garlic;
• 1 tbsp salt;
• 0.5 tbsp. 9% vinegar;
• 0.5 tsp cinnamon;
• 12 black peppercorns;
• 3 peas of allspice;
• 4 carnations;
• 0.5 tsp nutmeg;
• 0.5 tbsp. Sahara.

* Ketchup turns out to be tender, sweetish and not at all spicy. It tastes like classic ketchup Hines. If you want to add spice, use hot chili peppers or sparkle to taste. You can also increase the amount of black pepper slightly.

Tomato ketchup recipe for the winter

1. So, let's start making homemade ketchup. We take fresh tomatoes, rinse in cold water and dry. We do not chop very finely, be sure to remove the tails.

2. Place the sliced ​​tomatoes in a saucepan.

3. Coarsely chop the bell pepper.

4.Add the bell pepper to the tomato saucepan.

5.Clean and chop the onion. To prevent onion from burning your eyes, rinse it under water, and then the cutting process will be less problematic.

6.Add onions to tomatoes and bell pepper.

7. Now turn the garlic, peel and add it to the rest of the vegetables in the pan. Pour in salt. Put the saucepan with vegetables on a small fire, cover and cook for about 3 hours. We periodically monitor the process and stir the vegetables. At this stage, the composition should be as follows: 3 kg of tomatoes, 4 pieces of bell pepper, 0.5 kg of onion, 1 head of garlic, 1 tbsp. salt.

8. There is no need to add water, the vegetables will start up the juice and cook in it.

9. The mass should boil down and significantly decrease in volume (by about 2.5-3 times).

10. Prepare spices: cinnamon, black peppercorns, nutmeg, cloves, allspice and black peppercorns, pound in a mortar or grind in a coffee grinder.

11. Take a hand blender and grind the whole mass for a few minutes until smooth. You can not cool the finished vegetables very much, but be careful with the hot contents.

12.Add the remaining ingredients: spices, sugar and vinegar. We mix everything.

13. And put our ketchup on the stove again. Turn on medium heat and cook for about 30 minutes.

14. Bring the mass to a boil.

15.Our home tomato ketchup ready. Now we can pour it into sterilized jars and roll it up with sterilized lids. For information on how to properly sterilize jars, see the link. The jars should be filled to the very top so that the lids fit tightly and there is no air under them.

16. Turn the jars over with their lids down and place them on a warm blanket. We wrap it well on all sides and leave the ketchup in jars for a day. The place should be warm and free of drafts.

17. A day later we take the cans out of the blanket and put them in the closet or take them to the basement. In this form, ketchup can be stored all winter. Well, if you can't wait to try it, open it and enjoy it, the ketchup is ready and it doesn't need time to infuse. The main thing is for it to cool completely. I spent all the ketchup prepared for the winter in a month, so everyone liked it. I hope you appreciate the recipe too! Bon Appetit!

Since tomatoes are shredded in this dish, it doesn't matter how they look externally. That is, it is quite possible to buy a discounted product, slightly crumpled and spoiled (only spoiled in the process can be mercilessly cut out with a sharp knife). The only difficulty: it is more difficult to peel off crumpled tomatoes. And in order for the tomato sauce to turn out beautifully homogeneous, it is better to get rid of it after all.

The five most commonly used ingredients in homemade winter tomato sauce recipes are:

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

Choosing tomatoes for harvesting

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

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

Five quickest homemade tomato sauce recipes for the winter:

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

• all kinds hot pepper powder (black, white, red)
• paprika
• rosemary
• oregano
• coriander
• thyme
• garlic
• nutmeg
• mustard beans
• Carnation
• Provencal herbs
• Bay leaf

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

In addition to tomatoes, they feel good in this sauce: Bulgarian Bell pepper, carrot, onion, fresh apples, hot chilli pepper.

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