Tomato and onion sauce. Tomato spaghetti sauce. Fresh tomato sauce for spaghetti

Tomatoes are healthy, have a bright color that induces an appetite, a pleasant sour-sweet taste that cannot be confused with anything. It is not surprising that all over the world they are more often than other products used to prepare various sauces for various dishes. In some countries, tomatoes are used to make sauce for meat, in others - for pasta or pizza. He suits both fish and barbecue. Tomato ketchup can be found on the counter at any grocery store. However, many housewives prefer to make tomato sauce on their own so as not to use artificial additives that are unhealthy. Homemade tomato sauce can be made from fresh or canned tomatoes, from tomato paste or even from tomato juice, so it is available at any time of the year.

Cooking features

There are many recipes for tomato sauce. They can differ in the degree of complexity, cooking technology and ingredients included in the composition. However, there are general rules that must be followed regardless of which recipe is chosen.

• A sauce made from fresh fruits will be tastier and healthier. However, not all tomatoes are suitable for this purpose. It is necessary that they are ripe, sufficiently juicy and fleshy. Greenhouse tomatoes are not suitable for the sauce too well; it is better to give preference to ground tomatoes. You can even taste the tomato to see how well it suits your sauce: after all, it will be its taste that will dominate. It is no secret that all tomatoes do not have exactly the same organoleptic properties, so even sauces prepared according to the same recipe can differ in taste.
• The peel of tomatoes is rather tough. If the pieces end up in the sauce, the consistency will not be too pleasant, and the use will not give much pleasure. For this reason, the skin is always disposed of. You can do this before starting cooking. Cut each fruit in a criss-cross pattern on the side opposite to the stalk, dip in boiling water for 2 minutes, cool by transferring to a container of cold water. After that, the skin comes off very easily. If the tomatoes were not peeled immediately and the sauce was prepared from unpeeled fruits, after cooking it will have to be rubbed through a sieve and brought to a boil again.
• It is also better to get rid of seeds when preparing the sauce, since their presence also negatively affects the taste and texture of the finished product. The easiest way to extract the seeds with a spoon is to cut the tomato in half. If you grind tomato pulp through a sieve, the seeds will not get into the sauce anyway.
• For the preparation of tomato sauce, it is best to use enamel containers, preferring dishes with a thick bottom. The main thing is to remember that aluminum products are not suitable for cooking dishes from berries, fruits and vegetables, since such material reacts with acids, as a result of which harmful substances are formed.
• In order for the tomato sauce to have a thick consistency, it is usually boiled for a long time. The use of flour or starch will quickly allow it to thicken, but this method is usually not used when preparing tomato sauce for the winter.
• There are recipes for preserving tomato sauce so that you can use it during the cold season. In this case, it is important to follow the recipe and pour the sauce only into glass and pre-sterilized containers that can be hermetically closed. In this case, you should pay attention to the storage conditions, although in most cases canned tomato sauce is good at room temperature.

If you are preparing a sauce to use right away, you can experiment by adding certain ingredients, varying the proportions. One of the advantages of this sauce is that it combines with almost all other vegetables and fruits, with a wide variety of spices and herbs, so that it is almost impossible to spoil it.

The classic tomato sauce recipe

• wheat flour - 20 g;
• water (or broth) - 0.35 l;
• butter or margarine - 20 g;
• carrots - 100 g;
• onion- 100 g;
• parsley root - 20 g;
• tomato paste - 0.25 l;
• bay leaf - 1 pc .;
• vegetable oil - how much will it take;
• salt, sugar, ground black pepper - to taste.

Cooking method:

• Wash and peel onions, carrots, parsley root, chop them. It is best to finely chop the onion and parsley root, grate the carrots.
• Heat vegetable oil. Put chopped vegetables and roots in it, saute them over low heat until they are tender.
• Melt the butter or margarine in a separate skillet. Add the sifted flour and fry it lightly.
• Dilute tomato paste with clean boiled water or broth. They must first be cooled to room temperature.
• Pour the tomato liquid into the pan in a thin stream, whisking vigorously at the same time.
• Cook for a couple of minutes, add the stir-fry, bay leaf, salt, sugar and pepper to taste. Continue cooking for another 2-3 minutes.
• Strain the sauce through a sieve and return to the stove. Bring to a boil, stirring occasionally, and remove from heat.

This sauce goes well with fish or meat dishes. Cooked in water, it is versatile, but has less pronounced taste and aroma. Therefore, it is better to cook it for meat in meat broth, and for fish - in fish broth.

The classic recipe for tomato sauce for the winter

Composition (per 1 l):

• tomatoes - 2 kg;
• onions - 100 g;
• garlic - 3 cloves;
• sugar - 120 g;
• Apple cider vinegar (6 percent) - 20 ml;
• salt - 20 g;
• mustard powder - a pinch;
• ground cinnamon - a pinch;
• cloves - 15 pcs.;
• allspice peas - 15 pcs.;
• black peppercorns - 15 pcs.

Cooking method:

• Wash the tomatoes, pour over boiling water and peel. Beat the tomato pulp with a blender or rotate the tomatoes through a meat grinder.
• Place the tomato mass in a saucepan and put on fire. After bringing to a boil, cook for 5 minutes.
• Cool and rub through a sieve to get a smoother consistency and remove seeds.
• Peel and finely chop the onion, mix it with tomato puree.
• Place the mixture on the stove and cook, stirring occasionally, until the volume is halved.
• Add spices, salt and sugar to the boiled tomato mass, as well as garlic passed through a press. Continue to cook it for another 10 minutes.
• Rub the sauce through a sieve a second time. This time it is done in order to separate the larger spices.
• Pour in vinegar, stir. Return to stove, bring to a boil. After boiling for just a minute, spread the sauce over sterilized jars.
• Put a napkin in a saucepan, put jars of sauce on it, having previously covered them with lids. Pour water into a saucepan and sterilize the sauce jars for 20-40 minutes, depending on their volume.

After that, it remains to tightly seal the jars and wait until they cool down. You can safely store the sauce at room temperature all winter long.

Spicy tomato sauce

• tomatoes - 0.5 kg;
• water - 120 ml;
• fresh cilantro - 20 g;
• hot chilli pepper - 1 pc.;
• ground coriander - 5 g;
• garlic - 5 cloves;
• salt to taste.

Cooking method:

• Wash the tomatoes, cut into 4 parts, cover with water and place on the stove. After boiling for 15 minutes, cool and rub through a sieve.
• Wash, shake off water and chop cilantro finely.
• Cut the cloves of garlic into several pieces, grind them in a mortar along with coriander and salt.
• Wash the pepper, remove the seeds. Cut as small as possible.
• Put pepper, garlic with coriander, cilantro in tomato puree. Bring the mixture to a boil and cool.

The tomato sauce made according to this recipe goes well with meat. In particular, it can be served with a kebab.

Tomato sauce for pizza

• tomatoes - 0.6 kg;
• salt - 5 g;
• garlic - 3 cloves;
• sugar - 10-15 g;
• dried oregano - 2-3 g;
• fresh basil - 1 sprig;
• fresh cilantro - 3 sprigs;
• olive oil - 30 ml.

Cooking method:

• Peel the tomatoes and remove the seeds. Smash the tomato pulp with a blender.
• Cook the tomato puree for 20 minutes. Add salt, sugar, dried seasoning to it. Cook for 5 minutes.
• Wash and chop fresh herbs.
• Pass the garlic through a press.
• Add herbs and garlic to the sauce. Continue to cook it for another minute.

The tomato sauce made according to the above recipe goes well with Italian dishes. In particular, it can be used in the preparation of pizza to grease the base or served with pasta cold or hot.

Quick tomato sauce

• tomato paste - 0.2 kg;
• sour cream - 50 ml;
• water - 20 ml;
• salt, pepper, lemon juice - to taste.

Cooking method:

• Mix tomato paste with water and bring to a boil over low heat.
• With salt and pepper, cook for 2 minutes.
• Add sour cream and lemon juice, stir and cook for 2 minutes.

Whisk the sauce with a blender and serve hot or cold with any meal you like. It goes well with fish, and meat, and various side dishes. It's a good idea to stew meatballs or cutlets in it. However, for this, the sauce will need to be diluted with water.

Tomato sauce is one of the most versatile condiments. It can be served with any dish, and almost everyone likes its taste.

No aromatic spicy tomato sauce! Meatballs, for example, will dry out without a suitable tomato sauce. Yes, and an ordinary piece of meat or fish, flavored tomato sauce cooked with your own hands 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 earthy. The peel from the 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 wiped through a sieve. If there are no suitable tomatoes at hand, use tomato paste, just choose the highest quality concentrate, without 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 peppers, greens - to your taste! For consistency, flour sautéing is used, which can be diluted with both water and a broth that suits your taste (meat, fish or vegetable). The flour for the tomato sauce should be sauteed until golden brown.

We bring to your attention several recipes for tomato sauce, both simple, quick and refined, "with a twist." Take your pick!

Ingredients:
1 tbsp flour,
1 tbsp butter or margarine,
350 ml of 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.

Preparation:
Chop the roots and onion, save 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 with a platter.

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

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

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

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

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

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

Preparation:
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 of tomatoes in own juice,
2-5 cloves of garlic
4-6 tbsp olive oil,
1 bunch of basil leaves
salt, black pepper - to taste.

Preparation:
Cut fresh tomatoes crosswise, scald with boiling water and immediately cool in ice water. Peel off the skin. Fry the garlic slices over low heat for 1-2 minutes, add the peeled tomatoes, bring to a boil, add the canned tomatoes with the liquid and simmer over low heat for 1.5 hours. Then mash the tomatoes with a fork, salt and 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.

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

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

Preparation:
Chop the onion finely, fry in vegetable oil, add the chopped tomatoes and simmer for 10 minutes. Add flour, dried herbs, spices, add water and sour cream, stir and simmer for 10 minutes.

Ingredients:
250 ml of meat broth,
25 g butter
½ carrots,
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.

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

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

Preparation:
Peel the tomatoes and cut into slices. Peel, core and chop the apples. Cut the onion into small cubes. Put everything in a saucepan, add a little water and simmer under a lid over low heat for 30 minutes. Add salt, sugar, spices, hot peppers and boil for another 30 minutes. Wipe 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 cloves of garlic
red hot ground pepper - to taste.

Preparation:
Remove the peel from the tomatoes, peel and core the apples, peel the seeds from the peppers. Pass all 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 you intend to store the sauce 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 cooking, 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 ground red pepper
1 tsp ground black pepper
½ tsp ground cinnamon
pinch nutmeg.

Preparation:
Pass the peeled apples and tomatoes through a meat grinder, put the resulting mass in an enamel saucepan, 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 cloves of garlic
1-2 tsp salt,
½ stack. Sahara,
red and black ground pepper, spices - to taste.

Preparation:
Chop the tomatoes with a blender or mince them. Cut the onion into small cubes. Bring the tomato and onion mixture to a boil, reduce heat to medium and cook, stirring occasionally, until thickened. Rub the tomato paste through a sieve. While the tomatoes are boiling, peel and seed the plums, puree in a blender, and boil over medium heat. Combine the tomato and plum mixture, add salt, sugar, chopped garlic and spices and cook to the desired thickness.

Ingredients:
400 g of 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, black pepper, cloves, allspice, ginger - to taste.

Preparation:
Put cranberries in a saucepan, raisins, chopped onion, add 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 occasionally, for another 10 minutes.

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

Preparation:
Chop the tomatoes with a blender, add finely chopped onion, chopped parsley and put on fire. Bring to a boil, add salt, sugar, pepper, chopped garlic and vinegar and cook, stirring occasionally, 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. heavy cream
1 tbsp ground black pepper.

Preparation:
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 grease. Pour flour into the bacon fat and fry it, stirring constantly, for 2-3 minutes. Then add the tomatoes, crush them with a spatula into small pieces and simmer, season with salt and pepper, for 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.

Preparation:
Remove the skins from the tomatoes, scald them with boiling water, and cut into cubes. Peel and grate the ginger root. Combine tomatoes, ginger and salt, cover with cling film and refrigerate overnight. Pour 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 tomato juice doesn't look 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 of ginger root,
½ bunch of greens,
spices (ground coriander, ground cumin) - to taste.

Preparation:
Combine herbs, chopped ginger, hot peppers and 30 ml 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 slices, put in a saucepan, pour in water and cook under the lid for 15 minutes. Rub the tomato paste through a sieve. Melt the butter, pour in the tomato mass and mixture from a 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 ghee,
300 g tomato paste
400 g of Adyghe cheese,
200 g 20% ​​sour cream,
5-7 cm of ginger root,
1 tsp coriander seeds,
½ hot chili pepper,
1.5-2 tbsp Sahara,
½ tbsp salt.

Preparation:
Peel hot peppers and cut into small pieces. Grind coriander seeds in a mortar. Melt half of the butter in a saucepan and fry the coriander and hot peppers on it over low heat for 1-2 minutes. Grate the ginger on a fine grater, add to the spices and fry for another 5 minutes. Then add the remaining butter, tomato paste and 1 cup water. Add salt and sugar, stir and 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

Tomatoes give pasta a pleasant sourness, and in the case of adding sugar and spicy herbs to them, they make the taste unforgettably piquant. Italian cuisine has conquered millions of human hearts for a long time! National dishes of Italy from pasta, and even stuffed, make the sophisticated hearts of real gourmets beat faster.

Various fillings are used to prepare an exquisite pasta dish: meat, fish, fresh herbs, seafood, garlic, tomato paste, onions and their successful combinations.

Spaghetti sauce is prepared from different products, based on tomatoes, cream, cheese, broth, with minced meat, mushrooms and other ingredients. Spices and spices give it a special aroma. The result is a huge number of options for serving spaghetti, and each time their taste is revealed in a new way.

The classic tomato sauce recipe

Ingredients:

• Tomatoes - 600 g
• Bulb onion - 1 pc.
• Red pepper (sweet) - 1 pc.
• Olive oil - 3 tbsp. l.
• Chicken broth - 1 glass
• Fresh basil - 5 sprigs
• Garlic - 3 cloves
• Tomato paste- 4 tbsp. l.
• Salt to taste
• Italian Herb Blend - 1 Flat Teaspoon

Cooking method:

1. We put vegetables in boiling water for 5-10 seconds with a cross-shaped incision made in advance on each of them, after which we must place the tomatoes in a spacious salad bowl with cold (ice) water.
2. Grind the tomatoes. This is the second important point regarding tomatoes - the process of grinding them. To obtain a homogeneous mass, it is advisable to use a blender. If it is not there, then grate the tomatoes.
3. Finely chop the red pepper and onion, put them in a preheated saucepan, in which olive oil is already poured.
4. For spaghetti tomato sauce, it is recommended to use olive oil instead of the usual sunflower oil, as this product will give the dish a neutral mild flavor.
5. It is worth noting that the oldest sauce that Italians served with pasta was made from finely chopped garlic and olive oil.
6. It is this union that today is the basis of many common sauces that complement spaghetti and other pasta.
7. Simmer vegetables until the chopped onion becomes soft.
8. Next, finely chop all the garlic. Add it with tomatoes chopped with a blender into a saucepan, pour in the chicken broth and simmer for no more than 6 minutes.
9. Next, mix the tomato paste into the existing liquid, salt and add a teaspoon of dry Italian herbs.
10. After that, cook the sauce for another 15 minutes, while stirring it often.
11. During the specified time, the filling will thicken. At this moment, put the basil on it, mix everything and immediately remove it from the stove.
12. Let the sauce brew. For this, 10 minutes is enough.

Tomato sauce with carrots for spaghetti

Ingredients:

• 500 g tomatoes
• 300 g carrots
• 1 clove of garlic
• 1 pod of red hot pepper,
• 50 ml olive oil
• parsley and cilantro,
• sugar and salt to taste.

Cooking method:

1. Wash, dry and chop parsley and cilantro.
2. Wash tomatoes, chop, simmer in a little water and rub through a sieve.
3. Peel the garlic, wash, crush in a mortar.
4. Peel the carrots, wash, grate on a fine grater.
5. Wash hot peppers, remove the stalk and seeds, cut into strips.
6. Fry carrots and garlic in a pan in olive oil for 5 minutes, add tomato puree, bring to a boil.
7. Then add hot pepper, sugar and salt, simmer for 2-3 minutes, strain and cool.
8. Put the herbs in the sauce.
9. Serve sauce with fried and stewed vegetables, pasta, spaghetti

Herbal spaghetti tomato sauce

Ingredients:

• tomatoes,
• olive oil,
• garlic,
• salt,
• pepper
• dried herbs (oregano, basil, thyme)

Cooking method:

1. Put baking paper on a baking sheet, cut the tomatoes in half.
2. Do not forget to cut off the tops of the tomatoes - we don't need them.
3. We put the tomatoes on the paper with the cut up - I want it to turn out to be a thick sauce and to remove excess moisture during baking.
4. Now the second most important ingredient is garlic.
5. We remove the excess husk from it and put it to the tomatoes.
6. Cut the garlic, but I did it exclusively for a beautiful photo, usually I put a whole garlic so that later it would be more convenient to peel it.
7. So that the tomatoes begin to acquire a noble taste and aroma already in the oven: sprinkle with aromatic herbs (as you like it), salt and sprinkle with oil.
8. Preheat the oven to 190 degrees.
9. I cook everything only by intuition, so I recommend that you adjust the temperature and time depending on the characteristics of your oven and the quantity and quality of tomatoes that are there.
10. I bake 2 full baking trays with tomatoes for about 45 minutes.
11. Time varies, degrees too.
12. During cooking, I periodically open the oven - the first thing I do is release a huge cloud of steam.
13. If the tomatoes murmur a lot - reduce the degrees, if they look the same as they did half an hour ago - add heat to them.
14. We get tomatoes when they are already five o'clock - dried
15. We transfer the tomatoes to a large saucepan and put on a small fire.
16. Add olive oil and freshly ground pepper to the sauce.
17. The baked garlic should be picked out of the skins and added to the saucepan to the tomatoes.
18. When the tomatoes have lost their shape and are already completely cooked, remove from heat and take out a submersible blender.
19. Please be careful when preparing a smooth consistency.
20. Don't sprinkle yourself and your kitchen with hot tomato sauce!
21. The chopper can only be turned on when it is completely immersed in the sauce.
22. The fewer lumps left, the better.
23. The sauce is almost ready!
24. Taste it.
25. Season to taste.
26. If the sauce seems sour (it all depends on the variety of tomatoes) - add sugar, all the more this is a good preservative!
27. The sauce can now be put back on low heat to keep it as hot as possible before going to the jars.
28. Cover the pot with a lid.
29. While the sauce is bubbling, sterilize the jars.
30. I just dip the cans in boiling water and wait a few seconds, then take them out, turn them upside down so that the excess water is glass, and then put them in their normal position - the water will quickly evaporate and the cans will be dry.
31. So, pour the hot sauce into jars, close the lid, turn it upside down until it cools completely.
32. Since our sauce is rolled up in sterilized jars, it can be safely stored in the closet for a whole year, or longer, until the next season of delicious tomatoes from my mother's dacha.
33. It is not necessary to store it in the fridge or freezer.
34. If you are worried about its safety, and you are afraid that it does not deteriorate in a year in the closet, put some more sugar in it.
35. Now you can easily prepare the perfect pasta or pizza, with tomato sauce, in the coldest and slushiest time of the year, when delicious tomatoes does not happen in stores!
36. And just with a spoon, you can screw this wonderful sauce out of a can, or heat it up, and serve it like a tomato soup with fish and seafood.
37. A universal thing that helps us out all the time.

Italian tomato spaghetti sauce

Ingredients:

• 5 medium tomatoes
• 3 cloves of garlic
• 2 tablespoons olive oil
• fresh basil
• dried oregano
• sea ​​salt
• black pepper
• 50 g dry white wine
• hard cheese (parmesan)

Cooking method:

1. Put the pasta or rice to boil in boiling slightly salted water (do not pour this water out later: it will be useful for the sauce). Cook pasta no more than 5 minutes, rice no more than 15 minutes so that they turn out to be slightly undercooked - al-dente.
2. Sauté the finely chopped garlic in olive oil until golden brown. Coarsely chop the tomatoes and add to the garlic in the pan.
3. Cook, stirring, over low heat until the tomatoes are tender and juiced.
4. Sprinkle dried oregano over the sauce. In Moscow stores, it is usually sold as a spice, in sachets. And in Italy (oh, nostalgia!) - whole dry twigs. Season with salt and pepper.
5. Add the chopped basil (not just the leaves, but the stems for flavor) and stir.
6. If the liquid from the sauce has boiled away, add a few tablespoons of water in which the pasta or rice was cooked. Mix well. Remember that the risotto sauce should be thinner than the pasta sauce.
7. Add wine and keep on fire for another 1-2 minutes. The alcohol will evaporate and the sauce will have a pleasant "off-limits" taste.
8. Add freshly cooked pasta or rice to the pan and stir. Serve sprinkled with grated Parmesan cheese.
9. This is a very simple and quick dish that can be enjoyed even by those whose arms do not quite grow out of their shoulders.

Tomato bolognese for spaghetti

Ingredients:

• 2 cloves of garlic;
• 1 tbsp. l. olive oil;
• 25 gr. butter;
• 1 pc. onions and carrots;
• 2 celery;
• 250 gr. pork and beef;
• 1 l. tomato juice;
• A little nutmeg and dry herbs;
• Ground black pepper and salt to taste;
• 600 gr. pasta.

Cooking method:

1. Finely chop the carrots, onions, celery and garlic.
2. Heat butter and olive oil in a frying pan and put vegetables in it.
3. Fry until transparency appears, but do not make them golden brown.
4. Then add the minced meat and knead it so that it does not become a lump.
5. Fry until the liquid evaporates.
6. For even roasting, stir the vegetables constantly.
7. Pour in the milk and let it boil for two minutes, reduce the heat and evaporate the milk.
8. Then we add wine and boil it a little to evaporate the alcohol.
9. Continue stirring the meat.
10. Add tomato juice, fry and add spices to taste.
11. Cover the sauce and cook over low heat for 2 hours.
12. The sauce should be thick.
13. Add the bolognese sauce (part) and a little broth to the boiled pasta.
14. Stir, put on plates and top with the rest of the sauce and sprinkle with grated cheese.
15. Pasta with bolognese sauce is ready

Spaghetti tomato sauce for the winter

Ingredients:

• tomatoes,
• onion,
• carrot,
• vegetable oil,
• salt,
• sugar,
• black peppercorns,
• bay leaf and table vinegar 9%.

Cooking method:

1. For cooking, we need tomatoes, onions, carrots, vegetable oil, salt, sugar, black peppercorns, bay leaves and 9% table vinegar.
2. My tomatoes, remove the stalks, cut and put in a saucepan.
3. Put the tomatoes on medium heat, cover the pan with a lid and cook from the moment of boiling for 1 hour.
4. Pass the tomatoes through a sieve or colander.
5. While the tomatoes are boiling, we are preparing the onions and carrots at this time. Cut the peeled onions into half rings.
6. Three peeled carrots on a coarse grater.
7. Saute onion with carrots in butter.
8. Add carrots and onions to tomato puree, as well as bay leaves, peppercorns and vinegar. Cook from the moment of boiling over low heat for 20 minutes.
9. Put the sauce hot in sterilized dry jars and roll up with boiled lids.
10. Turn the jars of sauce on the lid and leave them under the blanket until they cool. Our tomato spaghetti sauce is ready. From the specified amount of ingredients, 2.7 liters of sauce is obtained. Enjoy your winter!

Tomato sauce for spaghetti with meat

Ingredients:

• minced veal - 300 grams
• tomatoes - 700 grams
• onion - 1 small
• carrots - 1 medium
• butter - 10 grams
• olive oil - 10 ml
• crayon salt
• freshly ground feather
• dry red wine - 20 m
• sugar - 2 tsp
• bay leaf - 1 pc.

Cooking method:

1. Peeled and washed onions and carrots.
2. I cut the onion into small squares, and coarsely grated the carrots.
3. Remove the skin from the tomato.
4. This will be easy to do if you pour boiling water over them for a few minutes and then put them in cold water.
5. So I put the tomatoes in a bowl and poured boiling water over them.
6. I waited 3 minutes.
7. Cracks appear on the skin, especially if the skin is thin.
8. I dipped it into very cold water.
9. And cleaned it up one at a time.
10. Coarsely chopped, melted butter in a frying pan, added olive oil.
11. She put the onion and put it out on very low heat.
12. Onions should not change color, that is, they should not be fried.
13. It should become almost transparent.
14. I added the grated carrots and stewed again until the carrots were tender.
15. You can turn up the heat to bring the sauce to a boil.
16. As soon as it boils, make the fire very small again.
17. I added bay leaves, pepper and salt and stewed the sauce until tender.
18. Readiness is determined by the consistency of the sauce.
19. If you want the sauce to be more liquid, then simmer it for 20 minutes.
20. This sauce goes well with any pasta.
21. For lasagna, it is better when the sauce is thick enough, so it will take longer to simmer, 30-45 minutes.
22. At the very end, try the salt and pepper sauce and tomato acid.
23. If it turns out sour, add sugar.
24. Cover the pan with a cloth ( kitchen towel) and let the sauce cool.
25. You need to use the bolognese in the next 36 hours - this is how much it can be stored in the refrigerator.
26. Or, as I wrote above, freeze some of the sauce, and use some freshly prepared.
27. Like any other, bolognese sauce is prepared in different ways.
28. You can add to it: garlic after the onion is stewed, stalk celery (2-3 stalks), cut into small cubes, in the finished sauce - finely chopped basil.
29. If you are making the sauce in winter and the tomatoes are not too flavorful, add a good tomato sauce or replace fresh tomatoes with a can of pureed tomatoes and a can of tomatoes in their own juice.

Meat sauce with tomatoes for spaghetti

Ingredients:

• carrot,
• 3 cloves of garlic
• celery,
• bulb,
• tomatoes (pieces 5-6).
• red wine (to taste) - 50 ml.
• olive oil. 50 ml of cream.
• fresh herbs (parsley, basil).
• salt,
• pepper
• minced beef or beef with pork

Cooking method:

1. Gently peel the tomatoes and twist them through a meat grinder or blender.
2. To easily peel off the skin, you need to dip the tomatoes in boiling water for a few seconds and immediately immerse them in cold water.
3. Finely chop the onion, celery and carrots and sauté in olive oil over low heat until half cooked.
4. We spread the minced meat and mix it, dividing it into small pieces.
5. Fry for about 10-12 minutes, add salt and pepper.
6. Fry with the lid open.
7. We add a little fire and pour out the red wine.
8. The choice of wine depends on taste, but it is better to use dry wine.
9. After 1-2 minutes, put in the tomatoes and cover the pan with a lid.
10. Simmer for 15-20 minutes.
11. Add finely chopped garlic, cream and fresh herbs.
12. Simmer for another 5 minutes with the lid closed.

Tomato bolognese sauce for spaghetti

Ingredients:

• Minced pork and beef - 500 gr.
• Tomato puree - 500 gr.
• Celery (leaves) - 30 gr.
• Basil - 30 gr.
• Garlic - 5 cloves
• Vegetable oil - 6 tbsp. l.
• Olive oil - 3 tbsp. l.
• Salt and pepper to taste.

Cooking method:

1. We wash the celery greens in running water, dry on a towel and finely chop.
2. The legs (stems) do not need to be cut, we only need the leaves.
3. Basil, like celery, is washed in running water, dried on a towel and chopped finely, also only leaves, we do not need the stems.
4. Clean the garlic and chop finely, or squeeze it through a garlic press.
5. Add 2 tablespoons to a preheated frying pan. tablespoons of vegetable oil, after which we pour tomato puree into it, or finely chopped tomatoes (without skin).
6. And simmer for 5-7 minutes.
7. Add pre-chopped celery, basil and garlic to the tomato paste, 3 tbsp. tablespoons of olive oil, simmer for another 5-7 minutes.
8. While the sauce is stewing, you can start cooking the minced meat.
9. For those who do not like to feel the pieces of ingredients in the sauce, the sauce can be scrolled in a blender, then its mass will be homogeneous.
10. In the main photo of this recipe, it is the scrolled sauce that is presented. it looked nicer in pieces, but my husband likes it more homogeneous.
11. On a well-heated skillet, add 5 tbsp. tablespoons of vegetable oil, and warm it up.
12. We spread the minced meat in a frying pan and begin to fry it, stirring constantly.
13. Fry the minced meat until tender, so that all excess liquid evaporates from it.
14. After frying, you can add a little salt and pepper to it, about 1/2 tsp. salt and 1/4 black pepper.
15. Mix the fried minced meat with the sauce, and we get the same famous bolognese sauce.

Winter tomato sauce for pasta

Ingredients:

• Tomatoes - 3.5 kg
• Bulgarian pepper - 1 kg
• Carrots - 0.5 kg
• Apples - 5 pieces of small (or 2-3 pieces of large)
• Garlic - 1 piece large (50 gr)
• Hot pepper - 1 pc. small (as in the photo on the left)
• Salt to taste

Cooking method:

1. Peel apples and carrots
2. Peel bell peppers from seeds
3. In hot pepper, cut off only the tail, leave the seeds
4. Leave the tomatoes as they are, do not remove the peel
5. Peel the garlic
6. We pass all the ingredients for the tomato sauce through a meat grinder (or combine)
7. We put the resulting tomato and vegetable mass on the fire (I use a large aluminum bowl) and cook.
8. Bring the mass to a boil, and then cook for another 20-25 minutes, stirring occasionally.
9. Closer to the end, salt
10. When the specified time has passed, the delicious tomato sauce is ready for the winter.
11. All that remains is to pour the boiling liquid into a sterile jar.
12. And finally, you need to choose a secluded corner.
13. Put there the cans that have just been poured and closed upside down.
14. And be sure to wrap it up with a blanket or blanket so that the cans cool slowly and do not burst.
15. You can check the banks in 2-3 days.
16. They should cool completely and can be turned upside down and stored wherever you want.
17. Not necessarily in the refrigerator.
18. I just keep it at room temperature.

Spaghetti tomato sauce

Ingredients:

• 2 kg. tomatoes,
• 100 g red sweet pepper,
• 2 pods of red hot pepper,
• 500 g of onions
• 5 cloves of garlic
• 100 ml vegetable oil,
• 50 ml. table vinegar
• 2 bay leaves
• 10 g dried estragon greens
• 10 g dried greens
• 10 g dried basil greens,
• 20 g salt
• 30 g of sugar.

Preparation:

1. Wash the tomatoes, pour over boiling water or blanch for 2-3 minutes, then put them in cold water, peel and chop coarsely.
2. Peel and chop sweet peppers.
3. Chop onion and garlic and sauté in hot vegetable oil.
4. Combine the prepared ingredients, put in an enamel bowl and boil over low heat until reduced in volume by half.
5. Pour in salt, sugar, powdered bay leaf, tarragon greens, lovage and basil, pour in vinegar and heat for 5-7 minutes, and then remove from the stove.
6. Put the finished sauce in pre-sterilized jars and pasteurize for 30 minutes at a temperature of 80-85 ° C.
7. Then roll up, turn upside down, allow to cool and store in a dark and cool place.

Spaghetti tomato sauce

Ingredients:

• ripe tomatoes - 1 kg;
• onions - 50 g;
• garlic - 2 cloves;
• olive oil - 50 ml;
• sugar - 5 g;
• dried basil and thyme to taste;
• salt, pepper - to taste.

Cooking method:

1. Wash the tomatoes, pour over boiling water and remove the skin from them. Cut the pulp into small cubes, except for a dense area in the area of ​​the stalk, which is better to discard.
2. Crush the garlic with a hand press.
3. Peel the onion and cut into small pieces.
4. In a saucepan, heat the olive oil and fry the onions in it until golden brown. Add tomatoes. Read more:
5. Simmer the tomatoes over low heat for 5 minutes, then add sugar and continue simmering for the same amount.
6. Add garlic and pepper to the tomato mass, season with salt and continue cooking for another 5 minutes.
7. If the tomatoes are not meaty enough and the sauce is too liquid, then you can thicken it slightly with starch, although liquid sauces are served for spaghetti, so you should not worry about this.

Tomato sauce is used all over the world. I don’t know if there’s at least one kitchen in the world today that doesn’t use the tomato. As Comrade Saakhov said, it may be somewhere in the mountains, but not in our area.

Usually, real tomato sauce is rarely used. The main tomato is tomato paste.

The homeland of the tomato is South America, from where the tomato came to Europe more than 400 years ago. The French say tomate (tomato), the Italians say pomo d'oro - the golden apple. And the ancient American Indians spoke matl, and, apparently, the French found the word tomato consonant with the word matl. For a long time, tomatoes were grown as ornamental plants, and according to legend, they even tried to poison people.

Tomato, or tomato, whatever you like, the first ingredient for sauces. Rather, for a huge number of sauces. Tomato paste, although not a sauce, consists almost entirely of tomato pulp. Sauce (from French sauce - gravy) is a thick or liquid addition to dishes, giving them juiciness and special taste. Sauces tend to contain a fairly wide range of spices, and the flavor of the sauce is usually not limited to the tomato flavor only.

Well-known sauces: ketchup, mayonnaise, soy sauce, bechamel, satsebeli, tartare - and thousands more names.

In cooking, there is the concept of "basic sauce". The main sauces are strictly according to the generally accepted recipe, with minimums of spice and additives. French chef Marie-Antoine Karem developed the basic sauces that are still used today. The main French sauces are espaniol, veloute, béchamel, hollandaise sauce. A little later, tomato sauce and mayonnaise were added to the base sauces.

Base (main) sauces are an unchanging part of any sauce. An additional part, which includes various products, spices and seasonings, makes them a special sauce. They also say - derivative sauces.

Let's make a tomato sauce with herbs, the Italians call salsa di pomodoro - an excellent substitute for ketchup. Although, what I say, how can “that” replace the sauce made from natural products. The spaghetti sauce is the same tomato sauce. No tomato paste is used in the recipe, only fresh tomatoes.

Tomato sauce. Step by step recipe

Ingredients (2 servings)

• Tomatoes 4-6 pcs
• Onion 1 pc
• Garlic 2 cloves
• Greens (parsley, basil) 1 branch
• Olive oil 3 tbsp l.
• Salt, sugar, paprika spices

1. For tomato sauce, the tomatoes must be exceptionally fresh and perfectly ripe. No "brown", greenish, streaked. Only ripe. And tomato paste is also unnecessary.

   For tomato sauce, tomatoes must be exceptionally fresh and perfectly ripe

2. In many recipes, it is suggested to cook tomato sauce from whole tomatoes, and then rub the mass through a sieve, somehow separate the remnants of the peel and seeds. All this is not aesthetically pleasing, difficult and time-consuming.

   Herbs, onions and garlic for the sauce

3. It can be much easier and faster. Scald the tomatoes with boiling water and remove the skin, cut in half and remove the seeds with a spoon. Also cut off the greenish parts with a knife.
4. Tear off all the leaves from dill, parsley and basil. Peel the garlic and onion. Put in a blender or chopper - herbs, onions, garlic, hot peppers (optional). Put the peeled tomatoes in the same blender.

   Add all ingredients to a blender

5. Turn on the blender and grind everything until smooth.

   Chop vegetables until puree

6. Pour olive oil into a saucepan or saucepan, heat and pour tomato puree.

   Pour the puree into a saucepan

7. Bring to a boil, season with salt and sugar. The amount of sugar is purely to your taste. I think 1 tsp. will be just right.

   Add sugar and spices

8. Simmer the tomato sauce over low heat, covered. The cooking time is long. The sauce should become thick, aromatic, and, most importantly, homogeneous.

   Simmer the sauce over the smallest heat

9. Usually, the cooking time for tomato sauce is hours. But, the basic rule: no water, just what the tomatoes gave. It is also worth trying the sauce sometimes, and adjusting the taste: salt, pepper, sugar. And be sure to stir. Once the tomato sauce is the way you want it, it's ready. I cooked the sauce under the lid for about 1.5 hours.

Boiled pasta is the simplest, most unremarkable dish. If the pasta is seasoned not with butter, as usual, but with a gravy, then you can understand the Italians who cook them almost every day. But there is one condition in preparing gravy for pasta - tomatoes should be well ripened, sweet and juicy.

Ingredients for the gravy:

• 4-5 medium sized tomatoes;
• 40 grams of tomato paste;
• salt, red and black pepper to taste;
• 2 cloves of garlic;
• any greens.

Making the gravy:

Boil water in a saucepan and dip the tomatoes into it for a few seconds, then remove, cool quickly in cool water and peel off. Cut the peeled tomatoes into small wedges and place in a hot skillet. Add salt and pepper to taste and brown lightly, stirring continuously with a wooden spatula. When the tomatoes are juiced, you can put tomato paste in them and stir thoroughly to dissolve the paste into the liquid.

The resulting mass must be stewed over low heat for 7 minutes, then add garlic, grated on a fine grater and chopped dill and parsley. Mix everything, and the sauce is ready.

The gravy turns out to be more aromatic if fresh bell pepper is added to it. It is placed in boiling water along with tomatoes, and also peeled and cut into cubes. Put pepper in the pan along with chopped tomatoes, and then the gravy is prepared in the usual way.

Meat sauce with tomatoes

You can make a gravy by making the recipe a little more complicated. First, an onion is cut into half rings of medium size, lightly fried in sunflower oil, after which any tender meat (pork or chicken) cut into cubes is laid out in a pan and fried until golden brown. It's easier to make a gravy with chicken fillet, as it cooks very quickly - as soon as the chicken pieces are white, you can consider them fried.

Tomatoes peeled and chopped on a blender are added to the meat, the sauce is seasoned with salt and pepper, and everything is stewed for half an hour. If there is little liquid and the onion starts to burn, you can add some water. A couple of minutes before readiness, tomato paste is placed in the gravy, and the fire is reduced.

There are two ways to serve pasta and gravy. Pasta, laid out on a wide dish, is poured on top with hot gravy and sprinkled with herbs. Everyone will put on their plate as much pasta as they need, or you can put it directly on separate pasta plates and pour over the gravy.

Autumn is the time to pick tomatoes, make preparations from them, salads, adjika and other goodies. Tomato gravy can be used as a dressing or seasoning for meat such as kebabs. Tomato paste is also good for sprinkling pasta, rice or potatoes with it. In general, it is so tasty and aromatic that you can simply put it on a bun and eat it. Tomatoes are a wonderful bright red fruit with a sweet and sour taste. Throughout the summer, they are used everywhere: in borscht, in salad, in roast, in vegetable stew. But it is no less tasty to serve simply chopped tomatoes to the table. For dressing, it is ideal to choose fruits on the market. They should not be soft, but at the same time, let the tomatoes be bright red and dense. Then they will have more pulp, and the part with grains and juice will be smaller. Of course, the gravy does not need to be made from greenhouse tomatoes. Better to choose tomatoes grown in the open sun. If you have noticed, their taste is strikingly different from greenhouse ones.

Ingredients

• Tomatoes - 1 kg
• Bulb onions - 2 pcs.
• Vegetable oil- 2 tbsp.
• Sugar - 2 tablespoons
• Cinnamon - ½ tsp

Information

Sauce
Servings - 4
Cooking time - 30 min

Tomato sauces have taken the leading positions on our tables for a long time and confidently. Often these sauces serve as an addition to pasta, pizza, meatballs and other meat dishes are stewed in them, they are used in salty baked goods, for seasoning soups, in a word, a universal thing. We will figure out how to make homemade tomato sauce together in this article.

Fresh tomato sauce for spaghetti

Ingredients:

• garlic - 4 cloves;
• basil - 1 bunch;
• tomatoes - 1.2 kg;
• salt pepper.

Preparation

Pour 4-5 tablespoons of olive oil into a frying pan and fry the chopped garlic in it until the latter begins to change color. Add fresh basil and tomatoes to the pan. Before adding tomatoes, the fruits must be cut crosswise and scalded, the skin must be removed. We crush the tomatoes with a wooden spoon directly in the pan. Salt and pepper our future sauce. As soon as the mass in the pan begins to boil actively, filter it through a sieve into a separate bowl, grinding the tomatoes with the same wooden spoon. Return the smooth sauce back to the pan and evaporate until thickened for 5-7 minutes.

Ready-made tomato can be consumed immediately, or you can freeze and reheat as needed.

Tomato pizza sauce

Ingredients:

• tomatoes in their own juice - 1 can (700-800 g);
• grated Parmesan - ½ tbsp.;
• chopped garlic - 1 ½ tbsp. spoons;
• honey - 1 tbsp. spoon;
• onions - 2 pcs.;
• dried oregano - 1 tsp;
• dried marjoram - 1 tsp;
• dried basil - 1 tsp;
• salt, pepper - to taste.

Preparation

Chop the onion and fry it in olive oil until golden brown, add garlic at the end of frying and let it scent. As soon as the aroma of garlic spreads through the kitchen, it is time to add the tomatoes, they should first be peeled and kneaded directly in the pan using a wooden spoon. As soon as the sauce becomes more or less homogeneous, it is time to season it: add salt, pepper, herbs and some honey.

Simmer tomato and garlic until thickened over medium heat. If you want to get a homogeneous product in the end, then rub the tomatoes through a sieve, and then evaporate the excess moisture again. Sprinkle the hot sauce with grated Parmesan, mix everything thoroughly and serve with pasta or on pizza.

Tomato sauce according to this recipe can be prepared for the winter, just pour the tomato sauce over pre-sterilized jars, cover with a lid, hold in the bath for 10-15 minutes and roll up.

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

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

The classic recipe for tomato sauce for meat and fish

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

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

Let's start cooking:

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

Original seasoning from sun-dried tomatoes

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

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

Step by step cooking:

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

Sharp, even sharper

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

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

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

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

Tomato sauce for spaghetti

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

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

How to cook:

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

Tomato sauce for the winter

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

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

Preparation:

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

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

Tomato sauce for pasta

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

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

How to cook:

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

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

Tomato sauce is a great addition to main courses. It goes well with meat, vegetables, cereals and pasta. The recipe for this sauce is quite simple. How tomato sauce is made will be discussed in this article.

A little about the benefits of tomato sauce

Before you start preparing a dish, you need to learn about its beneficial properties. The main ingredient used to prepare the gravy is tomatoes. This vegetable contains lycopene, a substance that prevents the formation of cancer cells in the body. In addition, tomato sauce is considered a low-calorie product. Therefore, it can be used as a substitute for more fatty mayonnaise and sour cream. This will not make the taste of the dish worse; on the contrary, it will acquire new interesting shades.

Natural is definitely good for your health. You can buy it at the store, but it is better to prepare it at home. Then the hostess can be sure that her tomato sauce does not contain any harmful additives and preservatives.

Ingredients for tomato pasta gravy

To make the sauce, you will need the simplest and most affordable products:

• tomato paste - 70 grams;
• sugar - 1 tablespoon;
• onions - 1 piece;
• vegetable oil - 2 tablespoons;
• flour - 2 tablespoons;
• black pepper - 2-3 pinches;
• salt - half a teaspoon;
• laurel leaf - 2-3 pieces;
• water - 300 milliliters;
• spicy dry herbs - 2 pinches.

Method for making tomato sauce from pasta

1. First of all, you need to peel, wash and finely chop the onion. Then it needs to be lightly fried.
2. Now, in a separate container, mix sugar, salt, flour and
3. After that, it is necessary to pour water into the resulting mass and mix everything thoroughly.
4. Next, the liquid should be poured into a skillet with onions. Boil tomato paste gravy over low heat until a thick consistency is obtained. In this case, the mass must be constantly stirred.
5. As soon as the sauce begins to thicken, you need to add spices and herbs to it.

The tomato sauce is ready. Before serving, it should be left to simmer under a closed lid for a few minutes. This sauce will make any dish more appetizing and delicious.

Ingredients for fresh tomato gravy

Now you know how to create a thick and flavorful gravy. Tomato paste, flour and onions are the main ingredients for making the sauce. However, it can also be made with fresh tomatoes. To do this, stock up on the following products:

• tomatoes - 1 kilogram;
• onion - 1 piece;
• garlic - 2 cloves;
• sunflower oil - 2 tablespoons;
• mozzarella - 150 grams;
• laurel leaf, spices - to taste.

Method of making tomato sauce from fresh tomatoes

1. First, heat the oil in a pan and fry the onions in it. Cooking time is seven to eight minutes.
2. Then add chopped garlic to the onion and fry the vegetable mixture for another two minutes.
3. Next, you need to scald the tomatoes with boiling water in order to easily remove the skin from them. Then the tomatoes should be cut into large pieces and put in a skillet. Now the vegetable mass needs to be salted and seasoned with spices.
4. After that, the sauce must be brought to a boil and simmer over medium heat until tender. Cooking time is approximately twenty minutes. In this case, the mass must be constantly stirred.

Tomato sauce is ready. Fresh vegetable sauce is especially good for your health.

Ingredients for Canned Tomato Gravy

Tomato gravy can be made and contains the spices that add to the dish. spicy taste and aroma. In order to prepare a similar sauce, the following ingredients are used:

• peeled tomatoes, in their own juice - 1 can;
• garlic - 5-6 cloves;
• salt - half a teaspoon;
• lemon juice or vinegar - to taste;
• sugar - 1 tablespoon;
• greens, hot peppers - to taste.

A method of making tomato sauce from canned vegetables

1. First, the tomatoes should be removed from the jar. Vegetables together with juice must be placed in a blender and turned into a thick, homogeneous mass.
2. Then the product must be poured into a saucepan, placed on the stove and brought to a boil.
3. After that, you need to taste the sauce and add sugar, salt and spices if necessary.
4. As soon as the tomato sauce boils, it must be removed from the heat.
5. Next, add finely chopped garlic into it and mix everything well.
6. If desired, you can add finely chopped herbs to the sauce.

Tomato sauce is ready. It should be remembered that vegetables in their own juice are prepared with the addition of sugar, salt and spices. Therefore, when creating a sauce, the hostess will have to focus on her own taste so as not to spoil the dish with unnecessary seasonings. The product can be stored in the refrigerator for about a week. Usually, during this time, it is eaten without a trace.

Now you know how to make tomato gravy. Bon Appetit!