Homemade tomato sauce for the winter. How to cook tomato sauce from tomatoes for the winter at home

Hello everyone!

I think everyone knows that sauces ennoble and complement dishes. And the most trendy is ketchup! You can eat literally everything with it - meat, meatballs, dumplings, spaghetti, pasta, jelly and many other dishes, this is not the whole list.

But the more varieties of this sauce appear on the supermarket shelf, the less natural products can be found in their composition. Some preservatives, E-shki, sweeteners and dyes - in a word, everything that a person should not use at all.

But there is a way out! We will cook ketchup ourselves, then for sure we will know what it consists of. After all, a home-made product can be given even to children who love it so much. However, it has one huge drawback - it is insanely tasty and you need to harvest more. A couple of jars are indispensable, checked!

And if you are planning a huge crop of tomatoes, I recommend closing them also, and paying special attention, they are very tasty.

Now I propose to get down to business, choose your favorite recipe and cook this gravy for family and friends. All recipes deserve your attention.

Classic tomato ketchup recipe for the winter - lick your fingers

I bring to your attention a recipe for ketchup with a classic taste that goes well with a variety of dishes. We will prepare it ourselves. After all, homemade sauce without all kinds of additives and preservatives, healthy and very tasty. If cooked correctly, the workpiece is much tastier than in the store.

Every year I close this gravy, which goes with a bang. It can even be given to children to eat, because there is no pronounced taste of spiciness and spices. Only a distant spicy note is felt. In a word, the sauce is universal and neutral. Try to cook, you will definitely like it ...

Ingredients:

• Tomatoes - 4 kg
• Sugar - 1 tbsp.
• Vinegar 6% - 106 gr.
• Salt - 35 gr.
• Water - 1 tbsp.
• Carnation - 3 pcs.
• Garlic - 2-3 cloves
• Black peppercorns - 1 tsp.
• Hot pepper - a little

Cooking steps:

1. First of all, we start preparing the tomatoes. Perfect for this recipe overripe tomatoes, because the riper they are, the richer the color and brighter taste will be.

Also, if you have ripe spoiled tomatoes, they can just be used for this workpiece. Wash the tomatoes running water, cut off the base of the stalk and if there are damaged places, cut them off. We cut a large fruit into 4 parts, if the tomatoes are small, into 2 parts.

2. We shift the chopped fruits into a saucepan and add a glass of water. Cover with a lid and put on the stove to stew for 20-25 minutes until soft.

3. After the expiration of time, the tomatoes were stewed, became soft. Now we need to beat with a blender until puree.

4. We wipe our puree through a sieve to remove the remnants of the peel and seeds. In order for the tomato juice to be of a uniform consistency.

5. Send pure tomato juice to the stove and bring to a boil.

6. Add 200 gr. sugar, then you need to mix well until the crystals are completely dissolved and cook for 10 minutes from the moment of boiling.

7. While the juice is boiling, prepare the spices. We fold the gauze in several layers or take a napkin, put it on the table and pour spices and garlic crushed with a knife onto the cloth. We tie the fabric so that the seasonings remain in the knot.

8. After 10 minutes, add juice and our bundle with spices to the pan so that the sauce is saturated with spices. We cook 30 minutes. If you want a ketchup of a thicker consistency, cook for another 10 - 15 minutes.

Important! Vinegar is indicated in the recipe in grams, weighed on a scale. If you have 9% vinegar, add 71 grams.

10. Pour the finished hot mass into pre-prepared sterile bottles, close it hermetically with sterile lids.

With 4 kg of tomato, it turned out 2.5 liters of the finished product.

Good luck with your preparations!

How to make ketchup from tomatoes at home without vinegar and sterilization

Now I will share with you another cool recipe for making sauce without chemicals, preservatives and vinegar. Such ketchup is prepared incredibly simply and quickly, and the result is a flavor explosion!

Required products:

Cooking method:

1. In the tomatoes or tomato juice rubbed through a sieve, add garlic chopped with a knife.

2. Then three onions on a fine grater, add spices - cloves, allspice, ground black pepper.

3. Put on fire, bring to a boil and boil for 20 minutes, stirring occasionally so that the tomato mass does not burn.

4. After the lapse of time, add to the pan lemon juice, cinnamon, salt and sugar. Mix thoroughly and let boil for 2 minutes. That's it! We take out allspice and cloves from the sauce.

Ketchup can be rubbed through a sieve, or you can leave it as is. After all, tomato seeds are very useful for the body.

5. This sauce can be stored in the refrigerator for up to 7 days. Or preserve as follows - pour the boiling mixture into sterile jars, cork with a lid and leave for a day under a warm towel until it cools completely.

Natural ketchup is ready! It is useful and delicious. Suitable for people who are on a diet or follow a healthy diet.

Bon appetit!

Homemade ketchup for the winter without cooking and without sugar

This recipe for making sauce without cooking, of course, it cannot be stored for the winter. Noah couldn't get past him. This is divine taste. Honestly, when I tried it for the first time, I almost swallowed my tongue! It cooks very quickly if you dry the tomatoes in advance. It is very useful, you can add it to all dishes with which you like to eat ordinary ketchup. And we will not add granulated sugar and salt.

Ingredients:

• Dried tomatoes - 2 pcs.
• Tomatoes (fresh) - 2 pcs.
• Mejul dates - 2 pcs.
• vinegar - 1/2 tsp.

Cooking:

1. In advance, we need to dry 2 tomatoes in a dehydrator. My tomatoes, cut out the core, cut into slices and put on a special baking sheet and send to the dehydrator for the night. Tomatoes are dried at a temperature of 42 C.

2. Cut fresh tomatoes into slices and send to a blender, add dried tomatoes overnight, dates, which will add sweetness to the sauce. Since we do not add sugar, we do not water big amount vinegar and beat until smooth. It is best to take apple or coconut vinegar, but ordinary will also do.

3. We shift the sauce into a clean, dry jar and send it to the refrigerator.

Ketchup is ready! Enjoy amazing taste. This recipe is also suitable for vegetarians and raw foodists.

It's delicious, try it, you won't regret it!

Ketchup with apples and tomatoes, as in the store

What a wonderful time - preparation time! Although you get tired during this period, but how nice it is to open conservation in winter and treat your family. Therefore, I stock up on all types of twists in several variations. And through experiments, once this sauce appeared on our table, we became its devoted fans and now we cook it every year. It tastes like store-bought, very tasty. In consumption goes even before the onset of cold weather!

Required Ingredients:

• Tomatoes - 5 kg.
• Apple - 4 pcs.
• Onion - 5 pcs.
• Sugar - 4 tbsp. lodges
• Salt - 2 tbsp. lies.
• Hot red pepper - 1 pc.
• Carnation - 3 pcs.
• Peppercorns - 8-10 pcs.

Cooking:

1. To prepare this sauce, it is best to take fleshy and ripe varieties of tomatoes. We wash the tomatoes and pass through a meat grinder.

2. We choose apples with sourness and not juicy. We also wash, divide into pieces and, together with the peeled onion, grind through a meat grinder.

3. All the ingredients that have been ground are transferred to a container in which we will cook and send to the fire. Add salt and sugar, mix. As soon as the tomato-apple mixture boils, reduce the heat and reduce, stirring from time to time. The tomato should boil a little (gurgle) on a minimum fire, and not languish.

I use salt with large crystals, special for preparations or regular, but not Extra.

4. Now we need to make a knot with seasonings as in the previous recipe. We spread a piece of gauze, fold it in half, and preferably three times and put peppercorns and cloves on it. We tie a knot and lower it into a saucepan with boiling tomato mixture.

5. While the ketchup is being boiled on the stove, we take up the preparation of the jars. We do not sterilize them. Therefore, they must be thoroughly washed. detergent, pay special attention to the neck and put the neck up, no need to turn over !!!

7. The mixture boils down to about 1 liter. Take a teaspoon of the sauce and put it on a saucer, let it cool down. We try for salt and sugar and spiciness, if in your opinion something is missing - add it.

The consistency of the finished ketchup depends on the duration of boiling. The longer you boil, the thicker.

8. When the tomato-apple mixture has boiled down, take out the bundle with spices. Next, we proceed to interrupt the mass with a blender, until a homogeneous consistency, without turning off the fire. You can grind through a sieve, but in my opinion a blender is much faster.

9. Separately, I put a pot of water on the stove. When the water starts to boil well, I drop the lids and lower the jars one by one with tongs. I take about one minute. Then I take it out, immediately pour the ketchup and close the lids. I turn the seaming upside down and cover with a warm blanket.

Delicious sauce is ready!

Video on how to cook ketchup at home through a meat grinder

On this cooking option, I stumbled on the expanses of YouTube. He interested me that it is prepared simply and quickly. And the main ingredients are tomatoes, bell peppers and apples, I think this list will make an excellent sauce. I suggest you take a look, maybe you will be interested in this version of the performance ....

Good luck preparing!

Ketchup with plums for the winter - a simple recipe

• Tomatoes - 2 kg.
• Plum - 800 gr.
• Sugar - 150 gr.
• Onion - 2 pcs.
• Basil - 1 bunch (fresh, green)
• Parsley - 1 bunch
• Garlic - 100 gr.
• Sugar - 150 gr.
• Salt - 1 tbsp. lies.
• Fresh chili pepper - 1 pc.
• Bay leaf - 2 pcs.
• Pepper mix - 3 pinches
• Ground paprika (sweet) - 1 tsp.
• White wine vinegar - 2 tbsp. lies.

Cooking technology:

1. We prepare the products required by the recipe. We wash it in running water, cut out the stalks from the tomato, remove the seeds from the plums, clean the onion and garlic, put the greens on a towel so that the glass is excess moisture.

2. We interrupt tomatoes, plums and onions in a blender.

3. The resulting puree is transferred to a saucepan in which the resulting mass will be cooked. And boil for 2 hours.

4. Grind peeled garlic and chili peppers in a blender.

Attention! If you want to make a less spicy ketchup, then remove the seeds from the hot pepper.

5. Grind the greens with a knife and send to the bowl of the blender to the garlic and continue to grind.

6. Then add all the necessary spices, salt, sugar, as well as chopped garlic, pepper and herbs to the boiled tomato-plum mass. Mix well and cook for another 60 minutes over low heat.

7. Plum ketchup is ready. Now let's cool down. Then we wipe the sauce through a sieve so that there is a uniform consistency. Pour into the pan and boil for another 10-15 minutes from the moment of boiling.

8. Pour into sterile jars, screw on the lids or close them with a special key. We cover warm blanket or a jacket and leave to cool completely for about a day.

From the indicated amount of ingredients, 4 bottles of 200 gr each came out.

Incredibly delicious!

best yellow tomato ketchup recipe

This recipe is suitable for those who grow yellow tomatoes. Indeed, from these pretty fruits you can make tomato juice, prepare canned tomatoes, spin salads, and of course cook ketchup. I found the recipe for this sauce on the forum, it intrigued me and I decided to try to cook it and did not regret it. And how the children liked the color, they were delighted! Try and stock up on this unusual gravy ...

Required Ingredients:

Cooking method:

1. Prepare vegetables. Wash tomatoes and peppers in water. Cut the core of the tomatoes and cut into slices. At bell pepper remove the stem and seeds, then cut into strips. We clean the onion from the husk, wash and cut into 2 parts, then each half another 3 parts.

Optionally, you can add a little hot pepper.

2. We shift the chopped vegetables into a saucepan and send them to the stove to stew. Bring the tomatoes to a boil, and then reduce the heat. Simmer vegetables until soft, about 40 minutes.

I did not add water to the tomatoes, as they are juicy.

Then add allspice and cloves and continue to simmer for another 20 minutes.

3. We need to rub the stew through a fine sieve. The peel and seeds from the tomato, as well as spices, will remain in the strainer. And pour the resulting sauce into a saucepan with a thick bottom.

We put on fire, bring to a boil, then remove the fire to a minimum and simmer for 30 minutes.

4. Then add salt, sugar, cinnamon and vinegar and continue to simmer for another 15 minutes.

Important! Be sure to stir the sauce periodically, because all the thick mass at the bottom of the pan can burn.

Be sure to taste the ketchup and adjust the spices according to your taste sensations.

The output is pleasant orange color medium thick gravy. It tastes unusual, with a touch of piquancy, so to speak, with a twist.

If you have not prepared such a wonderful sauce, I recommend that you definitely try it!

Delicious homemade tomato, bell pepper and onion ketchup

Great in taste, fragrant, spicy, rich, thick, spicy - this is all about ketchup prepared according to this recipe. You won't find anything better for meat!

Ingredients:

• Tomatoes - 0.5 kg
• Bulgarian red pepper - 0.5 kg
• Onion - 15 gr.
• Garlic - 3-4 cloves
• Sugar - 20 gr.
• Salt - 12 gr.
• Olive oil - 30 ml
• Ground paprika - 5 gr.

Cooking method:

1. Prepare vegetables. Then we cut the onion into cubes, tomatoes without a core - into slices, hot pepper - into rings, bell pepper - into strips, after removing the seeds and the stalk.

2. Put the pan on the fire, pour vegetable oil odorless and fry the onion until transparent. Then we send tomatoes to the onion. You can peel them off if you like. When the tomatoes are soft, add hot peppers to the pan. So that the sauce does not turn out to be very spicy, I remove the seeds and partitions, because it is they that give the main bitterness. Then add strips of bell pepper and fry for 5-6 minutes.

3. We shift the stewed vegetables into the blender bowl, add chopped garlic and grind until smooth.

4. We shift the resulting puree into a saucepan, add salt, sugar and paprika, mix. Bring to a boil and boil for 6 minutes. We lay out the finished ketchup in sterilized jars, close it with hermetically sterilized lids and send the jars together with the workpiece to be sterilized for 10-15 minutes. After we put on a “fur coat” (wrap) and leave to cool.

Cook with pleasure!

Homemade sweet sauce for the winter without starch

I propose to prepare also a sweet sauce without adding starch for a very easy recipe. This gravy will be an excellent addition to meat, fish, pasta and other dishes, and it is also natural and healthy, unlike purchased ones.

Required Ingredients:

• Tomatoes - 1 kg
• Onion - 0.50 gr.
• Sugar - 200 gr.
• Salt 2 tbsp. spoons
• Cinnamon - 1 teaspoon
• Cloves - 2 buds
• Peppercorns - 5 pcs.

Cooking technology:

1. Cut the tomatoes into slices, cut the peeled onion into 4 parts. We send the vegetables to the pan and cook until they become soft.

2. When the tomatoes and onions have become soft, grind through a sieve or interrupt with a combine or blender.

3. Pour the resulting juice into a saucepan, preferably with a thick bottom. And boil the liquid 1.5 times. We put the spices in a bag of gauze, tie them in a knot and send them to the pan. Then add salt and sugar, mix thoroughly.

4. Turn on the maximum heat, bring to a boil. As soon as the contents of the pan boil, reduce the heat to a minimum and continue to cook for another 10 minutes.

5. While the ketchup was boiling, during this time we prepared the container. Jars and lids must be sterilized and dry, as we will immediately pour the sauce while still boiling.

Pour the ketchup into glass containers and screw on the lids, wrap and give time to cool completely!

Then we take the jars to the cellar, where they will wait for their finest hour!

The most delicious recipe for preparing ketchup from tomatoes with mustard

Cooked ketchup according to this recipe is sweet, tender, with a pronounced taste of tomato and spices. This version is very easy and simple, even a novice cook can handle it. And the whole family will enjoy the delicious sauce! Get ready to cook, don't be shy!

We have to:

• Tomatoes - 3 kg.
• Mustard - 1 tbsp. lies.
• Salt - 1/2 tbsp. lies.
• Sugar - 3 tbsp. lies.
• Cinnamon 1/4 tsp.
• Black ground pepper - 1/2 tsp.
• Cloves - 1 bud
• Vinegar - 1 s. lies.

Cooking process:

1. First we need to wash the tomatoes, cut into pieces and twist through a meat grinder.

2. Pour the resulting juice with pulp into a saucepan and send to the fire, covered with a lid. As soon as the juice boils, remove the lid and put temperature regime to the middle mark. Boil for 2 hours, stirring occasionally.

4. Now you need to add salt, sugar, mustard and mix well. Put the pan on the stove, bring to a boil and boil for another 1 hour, the consistency turned out like in a store. If you want a thinner sauce, shorten the time.

The duration of boiling depends on how much you want to get a thick product at the exit

5. 15 minutes before the end of cooking, add all the spices (I ground the cloves in a coffee grinder) and vinegar. Then you need to kill the whole mass in a blender until smooth.

Pour the hot sauce into warm sterile jars, close the lids with a seaming key. Turn over and cover with a warm blanket for a day.

From the indicated amount of ingredients, two jars of 0.5 liters came out.

I wish you successful preparations!

Thick ketchup from tomato juice with starch for the winter, you will lick your fingers!

I propose to prepare a sauce with a consistency similar to store-bought Heinz ketchup, only we will have a natural product without the addition of various preservatives. Starch will help us achieve the required density. The sauce turns out to be very tasty, and most importantly, not at all harmful, in contrast to (I will not name names ..)

Ingredients:

• Tomato juice - 2 liters.
• Starch - 2 tbsp. l.
• Sugar -15 tbsp. lodges
• Vinegar (% - 6 tablespoons.
• Garlic - 6 cloves
• Black ground pepper 1/2 tsp.
• Red ground pepper (hot) - 1/4 tsp.

Cooking technology:

1. Add sugar, salt and finely chopped garlic to the ready-made boiling juice, made in your favorite way. Cook on low heat for 15 minutes.

2. Then add spices: black and red ground pepper, vinegar and cook the mixture for another 30-35 minutes.

3. In a glass cold water dilute the starch and gradually pour it into the boiling juice, while stirring continuously to avoid lumps. Bring the mixture to a boil and boil for 7 minutes without ceasing to stir so that the mixture does not burn.

4. We pack the finished ketchup in sterile dry jars, cork with tin lids.

Ketchup (sauce) from tomatoes - Georgian recipe

And there is also a magnificent, versatile tomato sauce in Georgian cuisine - satsebeli. This is just a HIT, and cooking it is easy and simple. In fact, there are many variations of the preparation of this culinary masterpiece, I want to recommend one of them, which I cook myself and which my family eats with pleasure. And how incredibly it combines with kebabs, I just thought and salivated. We’ll have to make a barbecue, because we’ll cook satsebeli with you now ...

Ingredients:

• Tomatoes -1kg
• Bulgarian pepper-300g
• Garlic -50g
• Chili pepper - 30g
• Vegetable oil - 100g

How to prepare this Georgian sauce, I propose to watch in the video, where the author briefly and step by step explains:

Cook with pleasure!

That's all, this concludes my selection! How quickly time has flown by!

I really hope that you will find recipes for yourself that you will love and that you will cook according to them with pleasure for decades.

Write comments, bookmark the article and share with friends by clicking the social buttons. networks! Or maybe you have your own signature cooking recipe, please share with us, and we will definitely cook it.

Thank you for visiting our food blog. See you soon!

Take care of yourself and loved ones!

Enjoying great popularity in all countries of the world: not a single hamburger or barbecue is complete without this aromatic additive.

Unfortunately, store-bought ketchup has a negative effect on your health and figure, and it’s definitely not worth giving it to children.

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

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

What products will be needed

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

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

Sauce "Classic"

This tomato sauce is neutral, although very tasty. A lot of people like him.

Ingredients:

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

Cooking method

If you took a tomato “non-standard”, then we cut out all the spoiled and rotten places (note that you need to take “substandard” 1.5 times more than whole tomatoes without defects).

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

We cut the onion into small cubes. Fry it enough. in large numbers oils up to golden color. We send tomato puree, salt and sugar to the fried onions. Fry the tomatoes until they boil well and excess liquid evaporates from them.

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

Tomato sauce recipe for those who love spicy

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

Ingredients:

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

How to cook hot sauce

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

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

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

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

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

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

Sweet and sour sauce

You can cook an unusual tomato sauce for the winter. The recipe for this seasoning is given below.

Ingredients:

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

Cooking great condiment

Let's prepare the tomatoes - wash, clean from damaged places. Cut the tomatoes into large cubes. Remove the core from the apples with seeds and also cut them into cubes. Mix apples and tomatoes in a bowl. We put them on medium heat for 30 minutes (until the apples and tomatoes soften).

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

Distribute the sauce in pre-sterilized jars. Let's roll them up. We put the jars with a lid down on the floor, covered with a towel, and cover everything from above with a blanket. Let's leave them like that overnight. In the morning we will clean it in the pantry or cellar.

Barbecue sauce

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

This world famous masterpiece was invented in North America, and his recipe has sold around the world. Not a single picnic in nature can do without his participation in the USA.

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

Here is the classic recipe for this sauce, but you can change it according to your own taste and the products you have.

Ingredients:

• Puree from fresh tomatoes - 1 kg.
• Tomato paste - 200 g.
• Large onion - 2 pcs.
• Odorless vegetable oil - 0.3 cups.
• Honey - 2 tbsp. l.
• Grain mustard - 2 tbsp. l.
• Granulated garlic - 2 tbsp. l.
• Ground chili pepper - 1 tsp with a hill.
• Worcestershire sauce - 30 ml.
• Apple cider vinegar - 100 g.
• and salt to taste.

Cooking process

Boil the tomato puree (without pits and skins) to evaporate all excess moisture. Cut the onions into small cubes and fry them in vegetable oil in a deep saucepan until transparent. Crush in the mortar. Send pepper, sugar and chili to the onion. Stir the mixture thoroughly.

Add honey and tomato paste to the pot. Stir again thoroughly and simmer for 5 minutes. Add the evaporated tomato puree to the mixture and simmer for 15-20 minutes over low heat.

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

World cooking knows thousands of recipes for sauces. However, number one is still tomato. It is difficult to imagine a pasta or meat dish that you would not want to flavor with juicy tomato sauce, and you simply cannot cook pizza without it. Of course, ketchup from the store shelves should not be compared with its counterpart, cooked at home. Delicious tomato sauce is better to prepare for the future, as it will help out in the kitchen more than once. Even people who are indifferent to cooking know that it is the most useful and in the process of its preparation, you can create several different tastes. Try to make homemade tomato sauce for the winter according to our selected recipes with photos and on your table all year round will be delicious homemade ketchup.

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The last notes

Few people appreciate very spicy dishes, but for true lovers, this recipe for a simple harvest in the winter will be very useful. It is generally accepted that spicy food is harmful, but if it is not prohibited for medical reasons, then hot pepper, for example, as part of a dish helps burn calories and normalizes blood circulation in the body, spicy seasonings of natural origin can no worse than chocolate contribute to the production of endorphins.

Enjoying great popularity in all countries of the world: not a single hamburger or barbecue is complete without this aromatic additive.

Unfortunately, store-bought ketchup has a negative effect on your health and figure, and it’s definitely not worth giving it to children.

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

I hope you're excited about making your own homemade tomato sauce, it's quite a long process but the end result is worth it. onions and this slow cooking makes it less acidic and doesn't require any added sugar. Even sometimes we put in carrots which bring a sweet addition.

With many antioxidant properties and a load of vitamin A and C, among many other components, tomato is the king of the garden. A good homemade fried tomato sauce will always serve as the base for a number of meals, it's a joker that will make life easier, tomatoes in the fridge or even frozen, improvise a last minute meal even more simple.

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

What products will be needed

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

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

The quality of the ingredients is decisive for obtaining a sauce of intense flavor. The truth is that we must recognize that tomatoes reach their maximum flavor and best quality summer, but there are tricks to enjoy it all year long.

We chop the onion, pepper and garlic, they should not be very small pieces. We put a pot of butter on half the heat and as soon as we add them hot and we start shaking, stirring from time to time so that it is fried all over. For now, we will chop the tomato, just like above, in relatively large chunks and reserve it in a bowl.

Sauce "Classic"

This tomato sauce is neutral, although very tasty. A lot of people like him.

Ingredients:

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

Cooking method

If you took a tomato “non-standard”, then we cut out all the spoiled and rotten places (note that you need to take “substandard” 1.5 times more than whole tomatoes without defects).

Homemade tomato sauce for the winter - ingredients

Now, with medium heat level, let the tomato release all the liquid without removing. After about 20 minutes, we lower the heat, add salt and sugar and let it fry, stirring occasionally with a wooden spoon so that the tomato dissolves and the water decreases.

Cover with a perforated lid to let off steam and avoid staining the kitchen. After an hour, you can set aside whenever you want, as you don't want the tomato to caramelize too. If, on the contrary, you want to leave it in the refrigerator, remember that this will not last more than three or four days since tomato enzymes are very fast.

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

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

Types of Tomatoes: We made this sauce at home by mixing two types of tomatoes very often, but with the best performance for the best flavor and texture, ripe tomatoes and pears. Peeled Tomato I don't have hair at home because we like crushed sauce and since you have to go through the Chinese the skins are eliminated. If you like salsa with chips, we'll have to peel the tomatoes, but remember you'll have nuggets! When peeling tomatoes, we make a cut and scald them in boiling water for 5-10 minutes. The trick when the tomato has no color and not much taste in winter is to add a jar of natural tomato crushed when roasting the natural tomato, this way our sauce gets best color, texture and aroma. When tomatoes are in season are not needed unless you want more sauce. Tomato sauce is a few patterns.

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

Recipe for a delicious tomato sauce for the winter

It goes well with almost everything: in pasta, in pies, in a sandwich, in the rice oven. The canister even breaks a branch, but there is nothing like a fresh one that has been over an hour old and it leaves the whole house smelling. The best solution for those who don't find the super maduro vegetables he asks for is to use half fresh tomatoes in the recipe and the rest of the peeled ones sold in jars. “I like the Italian, which is longer, which has less acidity and less water than Deborah,” says chef consultant Renata Brown.

Tomato sauce recipe for those who love spicy

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

Ingredients:

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

Before you start preparing the sauce, it is important to remove the skin from the tomato. Then he can go to the fire, chop roughly. The acidity contained in the seeds disappears during cooking. João Belezia, from the Paulistano buffet that bears his name, for example, likes to beat them without their skins in a blender and then take them to the bank. “It helps make the sauce thicker and tastier,” he says.

More flavor and less acidity. For the stew, Renata uses golden garlic in olive oil, celery and diced carrots. "It's good for reducing acidity." His counterpart, Belesia, uses only peeled garlic cloves to flavor the oil, but removes them before putting the tomato in the pan.

How to cook hot sauce

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

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

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

Unlike sugar, a double veiled ingredient. “What leaves the sweet sauce behind is the long cooking, over low heat,” says Renata. The ingredients should be cleaned for at least an hour and a half, and stir them well every 20 minutes so they don't stick to the bottom of the container. At this time, if necessary, you can add a little water. But only if he is too fat, says Renata. "The tomato itself is already 80% water."

Important Tips There are other little secrets that make the sauce even tastier. Chef Renata warns that it is important to accept the difficult role that the tomato is in the center. He also teaches not to add onions to the stew so as not to give more acidity to the sauce.

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

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

Baking should be done in a closed pan so that the sauce clears better. Salt should enter only at the end. According to him, a trick for those who want to increase income even more. Another suggestion for those who want to make the sauce more aromatic and to make it more acidic is to add a piece of whole bacon to the preparation. Fat helps in this process, says Renata.

Sauce frozen up to six months Anyone who wants to make sauce in large quantities the best option- to freeze. This way you will always have a wildcard to use in a last minute mass. Homemade sauce lasts up to six months at a time, Belesia says.

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

Sweet and sour sauce

You can cook an unusual tomato sauce for the winter. The recipe for this seasoning is given below.

Tomato sauce for the winter without vinegar

The tip should fill the pot just enough to get as little air in as possible and the sauce won't crystallize. When it's time to use, it's ideal to let it thaw in the fridge and then heat it up in a rinsing pan. Because it will be a little more water resistant, Banquet says.

But there is no need to rush to eat ice cream. "You can speed up the process by microwaving the frozen sauce or straight into the pot." While he walks the last step towards the fire to thicken. Do you expect things to do at the fair and serve this bakery for the whole family?

Ingredients:

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

Cooking great condiment

Let's prepare the tomatoes - wash, clean from damaged places. Cut the tomatoes into large cubes. Remove the core from the apples with seeds and also cut them into cubes. Mix apples and tomatoes in a bowl. We put them on medium heat for 30 minutes (until the apples and tomatoes soften).

Sweet and sour tomato sauce with apples

Bring a medium saucepan with olive oil and garlic over medium heat and saute until golden brown. Add the basil leaves and simmer for about 3 minutes to let the sauce absorb the flavors of the ingredients. Use the following. Note: To stay in the refrigerator, pack the sauce while still hot in sanitized glass jars and lids; transfer to a frying pan with folded dishes at the bottom and cover hot water; boil for 30 minutes. Carefully remove the pan from the pan with tongs and let it cool on a clean towel - observe if there is a vacuum formation by pressing the indicator lid. Store in a dry place up to 1 month. If you prefer, take it to the freezer and store for up to 3 months. Once opened, store in the refrigerator for up to 5 days.

• Peel and finely chop the garlic cloves.
• Wash and dry the basil leaves thoroughly.
• Add tomato sauce, mix well and season with salt and pepper to taste.

Tomato sauce bought, no way!

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

Distribute the sauce in pre-sterilized jars. Let's roll them up. We put the jars with a lid down on the floor, covered with a towel, and cover everything from above with a blanket. Let's leave them like that overnight. In the morning we will clean it in the pantry or cellar.

Ingredients for two people

Let's agree that, in addition to being poorly developed, it can even contain a mouse, as everyone knew. Today we are going to explore a recipe that will really blow your mind, be it taste, speed or convenience. The tomato does not need to completely dissolve.

So everything will be ready in less than half an hour. If you find it has dried out, you can put some of the cooking water in, so always leave a glass of that cooking water before wiping the noodles, and discard all the water unless the pot contains a replacement drain.

Barbecue sauce

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

This world-famous masterpiece was invented in North America and its recipe has been sold all over the world. Not a single picnic in nature can do without his participation in the USA.

Recipes for tomato sauces for the winter

Look at the menu, wish, order and eat. The formula received a new component: customer participation. Born in cold days, gravy and gravy dishes are also part of social network. The first reason to taste them, after a fire, is the feeling of warmth on the first fork. This name, given by chef Anthony Bourdain, is used to categorize food designed to provoke sensations, both visual and palate. Images of half a bitter chocolate ball stuffed with kindling are mixed with a syrup of the same ingredient.

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

Here is the classic recipe for this sauce, but you can change it according to your own taste and the products you have.

For him, this is just as important as this coenographic aspect - the sociological one. By pouring the syrup on the combination, the client feels an integral part of this moment. Cooking is a culture and the professional pursuit has always attracted the public. Today, the chef takes on a symbolic role. When you feel part of this process, even a small part of it, you get enthusiastic, he says.

Faced with a burger explosion in the capital, Gustavo Bomtempo and Sergio Lucio Oliveira decided to join the fad. But they did not stop at the basic bread, meat and cheese. Brioche bread topped with 180g of Angus beef, artisan mayonnaise and English cheddar. They come to the table with two containers.

Ingredients:

• Puree from fresh tomatoes - 1 kg.
• Tomato paste - 200 g.
• Large onion - 2 pcs.
• Odorless vegetable oil - 0.3 cups.
• Honey - 2 tbsp. l.
• Grain mustard - 2 tbsp. l.
• Granulated garlic - 2 tbsp. l.
• Ground chili pepper - 1 tsp with a hill.
• Worcestershire sauce - 30 ml.
• Apple cider vinegar - 100 g.
• Allspice and salt - to taste.

Homemade tomato sauce with carrots and garlic for the winter

One with syrup from the same cheese and another with crispy bacon. Traveling to the United States, we saw that some houses were investing in the appeal of these sauces and heavily seasoned sandwiches. We brought this idea with cheddar sauce, onions, garlic, herbs and some spices, says Sergio Lucio Oliveira.

Income is available every day. The good news is that from Tuesday to Friday from 6 all burgers will have a 20% discount. One recipe is served in the house. The plate comes in several sizes. Yogurt and mustard sauce enhances the feeling of freshness. "It's a strong aromatic sauce and a long preparation," the manager explains. The point of flesh is chosen on the table and written informally on the table. The composition is simple but a success.

Cooking process

Boil the tomato puree (without pits and skins) to evaporate all excess moisture. Cut the onions into small cubes and fry them in vegetable oil in a deep saucepan until transparent. Crush in the mortar. Send mustard, black pepper, sugar and chili to the onion. Stir the mixture thoroughly.

Add honey and tomato paste to the pan. Stir again thoroughly and simmer for 5 minutes. Add the evaporated tomato puree to the mixture and simmer for 15-20 minutes over low heat.

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

Another universal vegetable preparation- Delicious tomato sauce for the winter. It has onions and carrots, spices, Bay leaf and allspice. By taste and consistency, tomato sauce for the winter is obtained as a ready-made gravy. It can be used as a tomato sauce for spaghetti and pasta, vegetable dressing for soups and borscht, sauce for meat, cutlets, meatballs. The recipe is quick, uncomplicated, practical, in winter this tomato sauce will come in handy.

Harvesting tomato sauce for the winter - useful tips:

✎ select for cooking tomato sauce the most ripe tomatoes. They should be soft, fleshy so that the sauce does not have to be boiled for a long time.

✎ onions and carrots do not need to be fried, it is enough to soften the vegetables, sauté in oil. If overcooked, the sauce may develop a bitter aftertaste during storage.

✎ after adding onions and carrots to the tomato sauce, stir the vegetables, do not allow them to burn.

✎ The amounts of salt and sugar in the recipe are approximate. It is best to taste the sauce at the end of cooking and adjust to your desired taste by adding what you see fit.

✎ You can make homemade tomato sauce spicy for the winter. In this case, five minutes before the end of cooking, add chili powder or finely chopped fresh chili pods to it.

Recipe for homemade tomato sauce with step by step photos

• Fresh ripe tomatoes - 2 kg;
• onion - 500 g;
• carrots - 1 kg;
• black peppercorns, allspice - 0.5 tsp each;
• lavrushka - 3-4 pcs;
• table vinegar 9% - 3 tbsp. l;
• salt - 2 tbsp. l;
• sugar - 5 tbsp. l (salt and sugar to taste);
• refined sunflower oil - 0.5 cups.

How to make tomato sauce from tomatoes for the winter - step by step instructions:

We cut the tomatoes with a cross from the side opposite from the stalk.

Pour boiling water into the pan, lower the tomatoes for 3-4 minutes. From hot water transfer the tomatoes to a bowl cold water. When cool, remove the skin, cut out the remains of the stalk.

With a blender or in a meat grinder, grind the tomatoes into a homogeneous mass (along with the seeds). Bring to a boil over low heat. Boil for 10 minutes until the risen foam goes away.

At this time, three carrots on a coarse grater and cut onion thin semi rings or cubes.

Pour vegetable oil into a deep frying pan or cauldron. Add onion, simmer for 2-3 minutes. We fall asleep carrots. Stew the vegetables for 10 minutes under the lid, periodically opening and stirring the vegetables until the carrots become soft.

Pour onions with carrots into a boiling tomato. Add salt, sugar, peppercorns and allspice, parsley. If you need a thick sauce, then cook over medium heat for 10 minutes, evaporating the liquid. If medium density, then cook for five minutes under the lid, then remove it and another five minutes without a lid. At the end of cooking, add vinegar. We taste the finished sauce, adjust the salt / sugar / vinegar / pepper.

We sterilize jars with any convenient way fill with simmering tomato sauce. We twist the screw caps, turn upside down. Cover with a jacket (blanket, blanket, thick towel) for additional sterilization of the sauce.

As you can see, preparing a delicious tomato sauce for the winter is no more difficult than a regular fry for soups and borscht. In winter, it can be added to various dishes, and used for its intended purpose - as a sauce for spaghetti, rice, buckwheat, stew meatballs and meatballs in it.