Such an original technology for preparing 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 it 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 ripened soft tomatoes for the sauce - pink, yellow or red, which you have available. They must be washed and sorted out, discarding spoiled or too green.

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. With such tomatoes, the peel is removed very easily. For a slightly larger volume of tomatoes, we suggest using a grater. Take half a tomato in your hand, rub the flesh. The whole "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 it, you will get rid of not only the peel, but also 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 common tomato juice. You just want to immediately send it to the stove, but since our today's recipe for tomato sauce without boiling down, 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 until all the excess clear liquid separates from the red tomato pulp. Depending on the initial volume of juice, approximately 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 for a long time, wasting time and effort. By the way, you can not pour it out, but cook 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 texture.

Making tomato sauce is easy. Compared to the finished product from the store, the homemade one wins in all respects: natural ingredients, the absence of dyes and artificial preservatives, the amount of salt and spices that is pleasant just for your taste.

General principles for making tomato sauce at home

The main ingredient is, of course, tomatoes. For tomato sauce, they must be very ripe, you can even take slightly overripe. Most recipes, especially when it comes to dressing for classic Italian pizza, use red varieties of tomatoes.

But there are also sauce options that do not require fresh tomatoes - they are prepared from tomato paste or juice. The main advantage of such recipes is speed. However, the original product must be of high quality, otherwise the sauce will turn out tasteless.

Salt is usually added to tomato sauce, and very often sugar is added to balance the sourness inherent in tomatoes. Spices and a variety of herbs give individuality to the finished dish. Tomatoes and basil go well together, a very tasty sauce is obtained by adding garlic. Spices will help to give pepper: red, black or chili. A small amount of wine or balsamic vinegar will make homemade tomato sauce more savory. There are also variations with pieces of sweet pepper, olives, zucchini, onions.

Homemade Tomato Sauce: Italian Fresh Tomato Sauce

The aroma of Italy is given to the sauce by spices traditional for this country: basil, marjoram, oregano. It can be used to make pizza or season pasta with it.

Ingredients

A dozen ripe tomatoes;

two teaspoons of dry oregano;

half a teaspoon of dry basil;

a quarter teaspoon of dry marjoram;

tablespoon of tomato paste;

a teaspoon of white wine (dry).

Cooking

1. On each tomato we make an incision in the form of a cross. Dip in boiling water for 30 seconds. We take it out, immerse it briefly in cold water. Then we release the tomatoes from the skin and cut into pieces.

2. Put the tomatoes in a saucepan, simmer over low heat. We need to boil the juice. Ten minutes after the start of cooking, salt, add all the herbs.

3. To make the consistency of the sauce perfectly smooth and tender, get rid of the tomato seeds. To do this, simply pass the finished mass through a sieve.

4. Pour a little white wine into the cooled sauce, this will add a piquant touch. If desired, you can replace the wine with lemon juice.

Tomato sauce at home: for pizza (from tomato paste)

Cooking takes only a quarter of an hour. To please the taste of the finished sauce, choose high-quality tomato paste, best of all - made in accordance with GOST. It should not contain artificial thickeners, such as starch, flavor enhancers, dyes. Only tomatoes, water and salt.

Ingredients

200 grams of tomato paste;

three cloves of garlic;

three tablespoons of olive oil;

half a teaspoon of sugar;

ground black pepper;

half a teaspoon of a mixture of dried oregano and basil;

glass of water;

two tablespoons of wine (dry red).

Cooking method

1. Clean and chop the garlic. Fry it in a frying pan in olive oil until a light golden color, in no case let it burn.

2. Add tomato paste to garlic oil, dilute with water. Season with a mixture of basil and oregano, sugar, salt, pepper, pour in the wine. On low heat, bring the sauce to readiness, enough for ten minutes.

Homemade tomato sauce: marinara

This is a classic Italian sauce, which necessarily contains basil, oregano, garlic, ground red pepper. Herbs can be taken both fresh and dried, and the amount of garlic and pepper can be varied depending on the desired spiciness. Also ground fennel seeds, olives, balsamic vinegar, capers are added to this sauce in different variations. Marinara goes well with pasta and seafood.

Ingredients

One and a half kilograms of tomatoes;

50 grams of red wine;

olive oil;

half a lemon;

two tea spoons of sugar;

four cloves of garlic;

a teaspoon of basil and oregano;

half a teaspoon of marjoram;

a quarter teaspoon of ground red pepper;

Cooking method

1. Put the tomatoes in a metal colander, put it in a pot of boiling water for half a minute. Remove skin from all tomatoes. Then we break through the tomatoes with a blender. You can also use a meat grinder.

2. Fry finely chopped garlic in olive oil in a deep saucepan. Add chopped tomatoes. Cook over medium heat until the sauce boils.

3. Now it's seasoning time. We send herbs, wine, red pepper, granulated sugar to the saucepan. Simmer over low heat until the juice evaporates, and the sauce acquires the consistency of thick sour cream.

4. At the final stage of preparation, salt our sauce and add lemon juice to it.

Tomato sauce at home: from tomato juice

It is very important to use thick quality tomato juice for this sauce. From a half-liter box, you get about a glass of ready-made sauce, which is perfect for barbecue or fried chicken.

Ingredients

0.5 liters of tomato juice;

tablespoon of granulated sugar;

a pinch of ground pepper;

a teaspoon of dried basil;

a pinch of cinnamon.

Cooking method

1. Pour granulated sugar into a deep frying pan, heat it over low heat to start caramelizing.

2. Add tomato juice. While stirring, reduce the liquid by half.

3. Season the future sauce with basil, ground black pepper, cinnamon. As for salt, the amount depends on how salty the juice is. Taste and adjust as needed.

4. We continue to boil the tomato sauce to the degree of density that we want to get. If it still turns out to be watery (perhaps the juice was not too thick initially), add a little tomato paste.

Homemade Tomato Sauce: Mexican Chili

For those who like it hot. Incredibly fast and sharp! This sauce will be especially good with corn chips, or you can just use it as a spicy snack. If the chili's heat doesn't bother you, use it with the seeds or remove them to make the sauce milder.

Ingredients

Two large tomatoes;

one bulb;

three chili peppers;

a teaspoon of salt;

two teaspoons of lemon juice.

Cooking method

1. We make cuts in the shape of a cross on each tomato, place the tomatoes in boiling water for half a minute, then remove the skin from them.

2. Cut the tomatoes and onions into large pieces. Cut the chili pepper.

3. Put the vegetables in the blender bowl. Pour lemon juice there, season with salt. Grind all ingredients until smooth. Mexican hot sauce is ready!

Tomato sauce at home: with pieces of zucchini

This recipe is great for harvesting for the winter. It turns out a universal sauce for any meat dishes or pasta.

Ingredients

Two kilograms of tomatoes;

two kilograms of zucchini:

6-7 sweet bell peppers;

two tablespoons of salt;

a glass of sugar;

half a glass of vegetable oil;

tablespoon 9% vinegar.

Cooking method

1. Tomatoes and peppers are cut into large pieces, just like one kilogram of zucchini, which were previously peeled and seeds. Grind all these ingredients with a meat grinder.

2. Cut the second kilogram of zucchini into small cubes, no more than a centimeter.

3. Put all the vegetables in a deep saucepan. Pour vegetable oil, add salt and sugar, mix.

4. Simmer over low heat for 40 minutes. Add vinegar at the end of cooking.

5. Pour the finished sauce into hot sterilized jars, roll up the lids.

Homemade tomato sauce: chutney

Chutney is from India. It is loved for its pleasant sweet and sour taste. Most often it is a fruit sauce, but tomatoes are also good for it.

Ingredients

A kilogram of tomatoes;

three large red onions;

a piece of ginger root (2 cm);

five to six medium-sized apples;

350 grams of sugar;

one green chili pepper;

250 grams of pitted raisins;

two teaspoons of salt;

300 ml apple cider vinegar.

Cooking method

1. Immerse the tomatoes in boiling water for thirty seconds, then remove the skin from them. We cut into large pieces.

2. Peel the apples from the peel and seeds, cut into slices (each into eight pieces). We also chop the red onion. Cut the chili pepper, if you are afraid of spiciness, remove the seeds.

3. Put the prepared ingredients in a saucepan. Salt, season with sugar and ginger root, previously grated through a grater. Let the mixture boil, do not forget to stir, wait for the sugar to dissolve.

4. Now pour the vinegar, let the sauce simmer for 45 minutes over low heat. It should gradually thicken.

5. Readiness indicator - softness of onions and apples. Allow the chutney to cool before serving. The finished sauce can be packaged in small jars and stored in the refrigerator.

Tomato sauce at home - secrets and tricks

If the sauce is too thick, add tomato juice, white wine or lemon juice will also work. But you should not dilute ready-made tomato sauce with water, it will spoil both the taste and the consistency.

Too liquid tomato sauce will save the addition of ready-made tomato paste.

Any recipe for tomato sauce can be made spicier by adding just half a pod of red hot pepper to it.

· To avoid rough pieces of dried herbs in a smooth, smooth pizza sauce, grind them into a powder before adding.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sweet tomato sauce with ginger

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

Cooking:
Remove the skin from the tomatoes, after scalding them with boiling water, and cut into cubes. Peel the ginger root and grate it on a fine grater. Combine tomatoes, ginger and salt, cover with cling film and refrigerate overnight. Drain the juice formed overnight into a separate bowl, add sugar and put on fire. After boiling, boil for 7-8 minutes until the sugar is completely dissolved and the tomato juice becomes like syrup. Add tomatoes and lemon juice, stir and cook for another 10 minutes, stirring occasionally. This sauce is especially good with lamb or pork.

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

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

Indian tomato sauce with ginger and cheese

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

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

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

Larisa Shuftaykina

No one doubts the benefits of vegetable juices: tomato juice contains a large amount of vitamins and minerals that strengthen human health. Fresh tomatoes, passed through a juicer, perfectly quench your thirst in the heat.

In addition, such a product can be stored for the winter. However, not all of us have time to prepare and preserve tomato juice. The easiest way is to make tomato juice from tomato paste. However, is such a product useful?

How to make tomato juice from tomato paste?

Making juice from tomato paste is quite simple, you only need water, salt, tomato paste. Only you need to choose high-quality tomato paste, make sure that there are as few preservatives as possible, for example, our inexpensive domestic tomato paste "Tomato" (Maikop, Russia) has proven itself well,

Do you like tomato juice? It can be drunk both in its original form and used to make soups, gravies, stew meat and vegetables, add to cocktails, etc. True, the price in stores for tomato juice is alarming. If you use it on the desired scale, then for the family budget it will not be noticeable for the better. Making juice from tomato paste, you can save 3-4 times on the purchase of tomato juice. What do juice manufacturers make tomato juice from? In fact, the same tomato paste is offered to the consumer, only with the addition of water, a pinch of salt and beautiful packaging. And the price for all these "services" is wound up several times.

Important: For tomato juice, only tomato paste is suitable. Not ketchup, not tomato sauce, but pasta. According to GOST 3343-89, the dry matter content in it should be at least 25% (from 25% to 40%). And no other ingredients other than water and salt are allowed to be added. In the store, you can check as follows - shake the jar, if the tomato paste is too liquid, then you do not need to take it. At a density of 23%, the consistency resembles Krasnodar sauce or ordinary cheap ketchup.

The price of tomato juice from paste is almost 3-4 times lower than the same one, but from a package. And if there is no difference, then why pay more?

tomato juice recipe

Dilute the paste with cold purified drinking water in a ratio of 1:3.

Liquid tomato juice: 1 tablespoon per glass of water

Thick tomato juice: 2-3 tablespoons per glass of water

Salt to taste with coarse-grained table salt.

Gourmets add to tomato juice in addition to salt - sugar and pepper to taste.

Useful properties of tomato paste

Tomato paste is a product made from mashed and thermally processed ripe tomatoes. During the processing of fruits, moisture evaporates, and the concentration of dry matter increases. Tomato paste is used in many dishes: in the preparation of soups and gravies, for stewing vegetables and meat, etc.

If tomato paste is a completely natural product, does not contain anything superfluous, except for tomatoes, then the usefulness of tomato paste juice is appropriate. Tomato paste contains a lot of magnesium, potassium, iron and calcium, and due to the high content of acids (malic and citric), this juice improves metabolism. The vitamins of groups C and B included in tomatoes improve the functioning of the nervous system, improve the condition of hair and nails. A low calorie content (only 23 kcal per 100 grams) and the absence of sugar make this product suitable for people who are losing weight and those with diabetes.

By the way, it is even more economical to prepare tomato juice yourself from fresh tomatoes in a juicer. But for this, at least, you need access to cheap raw materials (tomatoes).

Myths and facts about tomato juice

Tomato juice. Are they losing weight or gaining weight? Is it beneficial or harmful. How to drink it: with or without salt? It can also affect the heart. How is tomato juice different from a tomato? There are more vitamins in freshly squeezed juice than in packaged juice. The packaged juice contains a lot of salt, preservatives, and flavorings. It is made from tomato paste or powder. Which juice is better to choose?

You can make tomato juice with the addition of celery. Tomatoes contain a lot of potassium, which removes water from the body. It is better not to salt the tomato juice. Celery will replace salt. Why can't you drink a lot of tomato juice? There is a risk of heart disease. 100 grams of tomato juice contains a daily dose of vitamin K. This vitamin is responsible for blood clotting. Large consumption of juice can lead to the development of thrombosis.

Can a full-fledged tomato juice be made from tomato paste? No. Many vitamins are lost there.

Can tomatoes cause an exacerbation of urolithiasis? No. It is a myth. Tomatoes, on the contrary, can be used as a prevention of urolithiasis.

Does tomato juice help you lose weight? No. A person will not lose weight from him.

Is tomato juice used to prevent cancer? Yes. Tomatoes have lycopene, which is a powerful antioxidant.

Hello dear readers. Today I will show you and tell you how my father prepares delicious gravy. This gravy is well suited for meatballs, and for pasta, and for buckwheat, and mashed potatoes also go very well with it. To be honest, I have not cooked such a delicious gravy with flour for a long time. Elena is usually busy in the kitchen, but she asked me to do something for the children, because children love it when I cook. Everything turns out somehow unusual for me, not like our mother. Therefore, dad is in the kitchen today, i.e. I'm cooking today.

My daughter asked me to cook pasta, she likes sweet pasta. But just pasta didn't inspire me. Especially since I don't like cooking pasta. I recently cooked and the kids loved this dish. And so I decided to repeat something similar to taste. My father used to make delicious gravy. And even more so, the gravy can be made sweetish. And my kids love slightly sweet food.

Necessary products for tomato sauce

In preparation, this gravy is not difficult and lengthy. And for cooking, we only need:

• two onions
• vegetable oil (about 70 grams)
• one large carrot
• one liter of tomato juice
• a tablespoon of flour
• three tablespoons of sugar (tablespoons)
• one teaspoon of salt
• and one glass of boiled water, not even full
• don't forget about love

It is always necessary to cook with love, from this any food always becomes tastier. Even ordinary pasta can be turned into a work of art. I won’t say that now I got a beautiful dish, but it turned out to be very tasty. The daughter again preferred, like beans and potatoes, pasta with gravy instead of borscht. And if you follow our culinary recipes, then you know that my daughter loves borscht and okroshka very much.

Let's go straight to the recipe. First we need onions and carrots.

I take two onions, slightly larger than average. And one big carrot. We clean and cut the onion, not very large pieces. We clean the carrots and three on a fine grater. Of course, you can also make a large one, but then it will take a little longer to cook our gravy.

I poured vegetable oil into the pan to fry the onions and carrots. Lightly fry the onion, so to speak, until transparent. Our father usually poured such a roast into an aluminum saucepan and added tomato juice there. I decided to do it all in a frying pan. We have a family frying pan, and such a volume is not critical for it.

As you may have guessed, I poured tomato juice into the prepared frying. I used homemade tomato juice, we closed it in the summer. How we prepare tomato juice for the winter using a miracle device can be viewed at.

Tomato juice can of course be replaced with tomato paste, then you need to dilute it with water, less often.

After we poured the fried onions with carrots with tomato juice, we immediately prepare the next filling. To do this, we take one tablespoon of flour and an incomplete glass of boiled cold water.

As you can see in the photo, I diluted the flour in boiled water so that there were no lumps (Of course, the photo does not show that the water is boiled, but you can believe me). I then poured the dissolved flour into our cooking gravy. You can immediately add three tablespoons of sugar and one teaspoon of salt.

You can add less or more sugar, depending on your taste. For example, now the father began to add one tablespoon of sugar after they found sugar in his blood. But despite this, he does not use pills. He tries to cope with all folk recipes.

The blog has an article on diet for diabetes. If you wish, you can familiarize yourself with. I added three spoonfuls and then my daughter added more sugar to the pasta. My son ate this without adding sugar.

After adding flour to the gravy, we now try to stir it more often. Flour sits on the bottom, and can even burn if you do not interfere with the gravy for a long time.

After adding tomato juice, the gravy is cooked for another 20-30 minutes. My carrots were grated on a fine grater, so it cooked quickly.

This is how easy you can make delicious tomato gravy with onions and carrots. If you are fasting, then you can not fry the onions in oil, but simply start preparing the gravy by adding chopped vegetables to tomato juice, without vegetable oil. Cook with love and eat with pleasure!

I saw an interesting gravy recipe here, I liked it.