World cuisine knows thousands of sauce recipes. However, the 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 gravy, and you simply cannot cook pizza without it. Of course, ketchup with store shelves do not compare with its home-cooked counterpart. It is better to prepare delicious tomato sauce for future use, 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 a photo and on your table all year round there will be delicious homemade ketchup.

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Few people appreciate very spicy dishes, but for true lovers, this recipe for a simple preparation 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 peppers, for example, in the composition of the dish it helps to burn calories, and normalizes blood circulation in the body, hot spices natural origin are capable of promoting the production of endorphins just as well as chocolate.

His Majesty Tomato sauce is the basis of almost any kitchen. And our traditional cuisine is also not complete without it, so I decided to describe in detail how to make tomato sauce. Moreover, you can make the sauce from fresh tomatoes, but it is possible from canned, which is very convenient.

Ingredients:

• 1 kg. fresh or canned tomato
• 1 large onion
• 2 cloves of garlic
• vegetable oil
• pepper

Fresh Tomato Sauce Recipe

• Of course, the tastiest tomato sauce comes from fresh tomatoes. It prepares like this:
• Ripe fleshy tomatoes are immersed in boiling water for one minute, then removed and placed in cold water... After such heat treatment the peel is easily removed from the tomato.
• Cut the peeled tomatoes into pieces and remove the seeds.
• Fry finely chopped onion and garlic in a small amount of vegetable oil over low heat. When the onion becomes soft and transparent, add the chopped tomatoes. Salt and pepper.
• Cook the sauce over low heat until the excess moisture evaporates. Cooking time is highly dependent on the variety of tomato and can take up to an hour.
• Trying the sauce for salt and spices. If the tomato sauce is sour, then add a little sugar. Then, using a bender, grind the sauce until it becomes smooth.
• Bring the sauce to a boil again and turn it off. We roll it up in sterile jars.

P.S. This traditional recipe tomato sauce takes a lot of time, but modern technology can significantly speed it up. For example, ripe tomatoes are first cut into large pieces and then ground in a blender. To remove the seeds and peel, they are passed through a colander, and then they are fried along with onions and spices.

Canned Tomato Sauce Recipe

• It is faster and less laborious to prepare tomato sauce from ordinary canned tomatoes or tomatoes in your own juice.
• Grind tomatoes together with tomato juice using a blender.
• Strain the tomato mass through a colander to remove seeds and peel. Set aside for a while.
• Fry finely chopped onion and garlic in a skillet in olive oil. As soon as the onion becomes transparent, pour in the tomato mass. We try for salt and pepper.
• Cook the sauce over low heat until it thickens. This usually takes 10-15 minutes.
• A well-cooked tomato sauce should not be too thin or too thick. Be sure to pay attention to the amount of oil in the sauce. If oil is floating on the surface of the sauce, then collect it with a spoon.
• Typically, a sauce made from canned tomatoes is kept in the refrigerator for about a week and consumed as needed. It goes perfectly

What you need to know about making a sauce?

Nothing complicated about making the sauce, no. But to make it tasty, you need to follow special rules. This sauce is based on tomatoes. Choose ripe, meaty tomatoes, and those that are not grown in a greenhouse are better. You can cook the sauce with tomatoes with or without skin. If you choose the first option, then you will have to wipe the mass through a sieve later.

High-quality ready-made tomato sauce is also suitable, but starch and soy should not be present in it.

You can season the sauce:

Ground black or red pepper.
Hot or allspice.
Coriander.
Cumin.
Cloves.
Ginger.
Sweet bell peppers.
Any greens to taste.

To make the sauce thick, rich, brown flour is added to it. It is fried until light brown and diluted with water or broth.

There are a lot of tomato sauce recipes, each of them is based on secrets, "zest".

Classic sauce recipe

It will require the following components:

Flour - 1 large spoon.
Cow butter (margarine) - 1 large spoon.
Meat or fish broth - 0.350 l.
Carrots - 1 piece.
Onion-turnip - 1 head.
Parsley - 1 root.
Tomato paste - 200 ml.
Lavrushka - 1 leaf.
As for salt, sugar, various spices and seasonings, their amount depends on taste preferences.

Chop onions and parsley and sauté vegetable oil... As soon as the mass becomes soft, add flour and fry until browned. After that, he pours the paste, mix thoroughly, add the broth. You need to cook for five minutes. Be sure to wipe it through a sieve so that there are no lumps left. Salt, sugar, add seasonings and spices, butter. The sauce is ready!

Simple sauce option

Would need:

Tomato paste - 200 gr.
Granulated sugar - 5 large spoons.
Dried garlic - 1 large spoon.
Ground black pepper - 0.5 teaspoon.
Lavrushka - 1 leaf.
Water - 200 ml.
Add salt and dried herbs as desired.

Boil water, sugar it. Season with garlic, lavrushka, herbs, pepper. Let it boil and simmer for no more than 7 minutes. Put the stove on the smallest fire. After cooling, it can be added to the dish.

Features of making quick sauce

This sauce will require a minimum of products:

Tomato paste - 200 ml.
High-calorie sour cream - up to 2 large spoons.
A little salt, lemon juice, pepper.

This sauce will take a minimum of time to prepare. Mix the paste with water, salt, and cook for about one minute. Add sour cream, pepper, lemon juice, beat the mass with a blender.

Special pizza sauce

Components:

Fresh tomatoes - 600 gr.
Table salt and dried oregano - 0.5 teaspoon each.
Garlic - 2 or 3 cloves.
Olive oil - 30 ml.
Granulated sugar - 2 large spoons.
Cilantro (greens) - 2 or 3 branches.
Basil - 1 sprig.

After removing the peel from the tomatoes, grind them in a blender, then rub through a sieve to remove the seeds. We set to cook over low heat until thickened. Remember to stir. Salt, sugar, pour oil. We leave the dishes for another five minutes. After that add herbs and garlic. After three minutes, the sauce is ready.

Tomatoes in own juice as a variant of tomato sauce

You will need:

Ripe tomatoes - 1 kg 200 gr.
Tomatoes in their own juice - 400 gr.
Garlic - 2 to 5 cloves.
Olive oil - 4 to 6 large spoons.
Basil (herbs) - 1 bunch.
Salt and pepper based on your own preferences.

Remove the skin from fresh tomatoes. It comes off easily if scalded. Fry the chopped garlic, add the chopped tomatoes, simmer for two minutes. Then we put the tomatoes from the jar there along with the filling. We simmer the resulting mass for an hour and a half. Knead the contents of the gravy boat, salt, pepper, add sugar if necessary. We'll add greens and simmer for half an hour. This sauce keeps well in the refrigerator.

Favorite tomato sauce in India

Products:

Tomatoes - 6 pcs.
Cow oil - 3 tablespoons.
Honey - 1 tablespoon.
Chili pepper - 1 pod.
Water - 200 ml.
Salt - 1 teaspoon.
Ginger (root) - up to 3 cm.
Greens, seasonings at your discretion

Greens, ginger, chili, 30 ml of water - put everything in a blender, grind. Pour into a bowl, add honey and seasonings - cook.
In another container, boil peeled tomatoes (a quarter of an hour), then rub through a sieve. Mix the contents of both pots and pour in the melted butter. Beat again with a blender. When cooking (half an hour), do not close the lid. The sauce is ready!

Homemade tomato-based sauce is very popular in the culinary world. The ease of preparation of the dressing allows amateurs to create their own unique taste at home. If you come to a hypermarket, you can try to choose suitable sauce... The disadvantage of a purchased product is that you have no idea about the taste, and the composition is unlikely to be useful.

Tomato sauce: a classic of the genre

• tomato paste - 315 gr.
• sugar - 55 gr.
• salt to taste
• sunflower oil - 65 ml.
• black pepper - to taste
• onion - 1 pc.

1. Remove the skin from the onion and chop finely, send to a thick-bottomed frying pan, add oil. Fry the product until golden brown.
2. Then add tomato paste to the frying, cover the pan with a lid. Set the fire to minimum power, simmer for about 12-15 minutes. After the time has elapsed, turn off the hotplate, leave the mixture on the stove.
3. After cooling, send the composition to a blender. Achieve uniformity of the mass. Pour the paste into a container convenient for you. Pour in the remaining ingredients, stir the mixture. Store the dressing in glass containers in the refrigerator.

Garlic sauce

• garlic - 8 cloves
• fresh cilantro - 30 gr.
• tomatoes - 200 gr.
• meat broth - 220 ml.
• chopped pepper - to taste
• basil - 15 gr.
• spices (additional) - to taste

1. Rinse the tomatoes thoroughly, then make a cruciform cut in the center of the fruit. Pour boiling water over, then separate the peel from the tomatoes, chop finely. Send the product to a thick-bottomed saucepan, place on the stove, simmer over low heat.
2. Chop the garlic, place in the pan. Fry a little, send it to a common pan, wait another 2-3 minutes. Then pour in the broth and mix until smooth.
3. Simmer for about a quarter of an hour. After cooking, add spices and stir. Wrap the pan with a towel, leave the paste to infuse for 25 minutes.

Meat sauce

• carrots - 1 pc.
• onion- 1 PC.
• celery - 50 gr.
• fresh tomatoes - 450 gr.
• salt to taste
• natural oil - 75 ml.
• tomato paste - 25 gr.
• ground beef - 240 gr.
• red wine - 120 ml.
• seasonings to taste

1. Wash the vegetables well, chop them finely and send them to the skillet with butter. Turn on the stove on medium power and fry until golden brown.
2. Add to frying chopped meat... Reduce heat to low heat, simmer for about 7 minutes. After a while, pour the red wine into the pan. Stir well and simmer until most of the liquid has evaporated.
3. While the bulk is preparing, rinse and pour over the tomatoes with boiling water. Remove the skin and finely chop the fruit. Send vegetables and tomato paste to the skillet, stir.
4. Set the power of the cooking zone to the lowest setting. After that, cover the heat-resistant container with a lid, simmer the paste for about 1.5-2 hours.

Cream sauce

• butter - 60 gr.
• tomato paste - 130 gr.
• flour - 35 gr.
• cream - 110 ml.
• whole milk - 85 ml.
• spices to taste

1. Pour flour into a dry frying pan, fry the free-flowing composition until a golden hue forms.
2. Pour milk gradually and stir, then add cream and tomato paste. Bring the ingredients to homogeneity.
3. Wait for the sauce base to boil, simmer for about 8 minutes. Add seasonings, stir.
4. Remove the pan from heat, let it brew for half an hour. The sauce is preferably used with pasta.

Herb sauce

• tomato paste - 165 gr.
• drinking water - 75 ml.
• garlic - 5 teeth
• fresh parsley - 25 gr.
• black pepper - to taste
• salt to taste

1. Combine the tomato paste and purified water in a small thick-bottomed skillet. Turn on the stove on low heat, wait for the composition to boil. Remove from stove.
2. After that, add finely chopped garlic, parsley and spices to the mixture, mix the composition well. Wait for the sauce to infuse for 20 minutes, then serve with a meat dish.

Italian sauce

• garlic - 1 head
• ripe tomatoes - 900 gr.
• olive oil - 45 ml.
• table salt - 7 gr.
• green basil - 35 gr.
• ground red pepper - 8 gr.

1. Rinse the vegetables, make cross-shaped cuts in the middle of the fruits, pour over with boiling water. Next, remove the peel and chop the tomatoes into small pieces.
2. Peel and finely chop the garlic, then send to the skillet with oil. Bring the product until golden brown, add the tomatoes.
3. Set the heat to a lower level, cover the skillet with a lid and simmer for 10-12 minutes. Then add the rest of the ingredients, mix well. Turn off the stove, leave the sauce for a quarter of an hour to infuse.

Parmesan sauce

• onion - 0.5 pcs.
• fresh tomatoes - 160 gr.
• Parmesan - 125 gr.
• garlic - 5 teeth
• chopped pepper - to taste
• oregano - 15 gr.
• basil - 10 gr.
• spaghetti - 310 gr.
• table salt - to taste
• corn oil - 45 ml.
• fresh parsley - 20 gr.

1. Peel the garlic and onion, chop finely, place in a skillet with corn oil. Fry food until golden brown.
2. Rinse the tomatoes, scald with boiling water, remove the peel. Chop the fruits finely and send to the skillet. Sprinkle in salt and pepper. Stir the composition, simmer for 8 minutes.
3. After the time has elapsed, turn off the stove, crumble the herbs, cover with a tight lid. Wait 7-12 minutes for the sauce to taste good. Boil water in a small saucepan, send spaghetti into it.
4. Cook the pasta for 5-8 minutes until half cooked. After that, fold them in a colander and drain the water. Put the spaghetti in a separate container, season with olive oil.
5. Serve the tomato sauce in portions, pouring over the pasta. Sprinkle the dish with grated Parmesan and fresh herbs.

Sauce for grilled meat on the fire

• fresh cilantro - 35 gr.
• tomato paste - 270 gr.
• edible salt to taste
• drinking water - in fact
• sugar - to taste
• garlic - 9 teeth
• pepper - to taste

1. Combine tomato paste, finely chopped garlic and cilantro in a common container. Pour a little into the paste hot water and bring the composition to homogeneity.
2. Mix thoroughly and taste the composition. Add salt, sugar and pepper as needed. After reaching the desired consistency, cool the sauce and serve with the meat.

Apple sauce

• fresh tomatoes - 420 gr.
• red apples - 270 gr.
• onion - 1 pc.
• carnation stars - 15 pcs.
• peas - 20 pcs.
• fresh chili peppers - 3 pcs.
• granulated sugar - 220 gr.
• table vinegar 6% - in fact
• chopped ginger root - 23 gr.
• table salt - 20 gr.

1. Wash food thoroughly. Remove the peel from apples and tomatoes, then finely chop, chop the onions. Send the ingredients to a thick-bottomed enamel container. Fill the composition with water and cover with a lid.
2. Place the pot on the burner, turn the heat to the lowest setting, simmer for about 35 minutes. Now add the remaining ingredients, stir, and wait about half an hour.
3. Next, pass the composition through cheesecloth. Set the mixture over the heat, if necessary, for a thicker consistency. Next, distribute the sauce over the previously sterilized glass jars... Store in a refrigerator.

Meatball sauce

• onions - 1 pc.
• tomato paste - 95 gr.
• butter - 85 gr.
• carrots - 1 pc.
• purified water - in fact
• flour - 45 gr.
• pepper - to taste
• dried dill - 15 gr.
• salt to taste

1. Send chopped onions and chopped carrots to a pan with butter, fry the food until golden brown. Then add tomato paste, pepper, salt and flour. Mix well.
2. Simmer for about 6 minutes, then pour in some drinking water. Bring the mixture to a boil, reduce heat to low. Cover the pan with a lid, simmer for a quarter of an hour. Sprinkle with fresh herbs after cooking.

Basil sauce

• ripe tomatoes - 1.2 kg.
• fresh basil - 20 gr.
• crushed salt - to taste
• olive oil - 125 ml.
• pepper - to taste

1. Cut each tomato crosswise in the middle, pour over with boiling water. Then peel and chop the tomatoes into cubes. Place vegetables in an enamel bowl, pour in a little water.
2. Send to fire, cook for 20 minutes. After that add everything necessary ingredients and mix well. Turn off the hotplate, let it brew for 30-45 minutes.

Canned sauce

• ripe tomatoes - 1.8 kg.
• corn oil - 60 ml.
• chopped ginger root - 30 gr.
• cinnamon - 2 pcs.
• turmeric - 8 gr.
• white dry wine- 85 ml.
• granulated sugar - 110 gr.
• anise - 9 gr.
• purified water - 65 ml.
• dried chili peppers - 3 pcs.
• carnation - 4 buds

1. Boil the tomatoes with boiling water to help peel them off. Send to blender. Combine the chili pepper, turmeric, anise, cloves, ginger and oil in an enamel bowl. Simmer over low heat for a couple of minutes.
2. Add the tomato mixture and water to the common spice pot. Turn on the hotplate at minimum power, simmer for about 50 minutes. Do not forget to stir the mass periodically.
3. After simmering, discard the sauce on a sieve, strain into a separate heat-resistant container. Add white wine and granulated sugar to the composition. Send to the stove, stand for another half hour on minimal heat.
4. Then pack the sauce into pre-sterilized jars. Close tightly with lids, place the container with the contents in the cold.

To make a sauce from tomato paste and fresh tomatoes, it is enough to adhere to the recommended proportions and recipes. For a pungent taste, you can experiment with spicy spices... Delight the household with a new dressing, each time you can serve different variations of the pasta. Tomato sauce goes well with almost all main courses.

Video: how to cook tomato paste

Tomato is an essential ingredient in many dishes. It is hardly possible to find folk cuisine in the world in which it is not used. As Comrade Saakhov said, it may be somewhere in the mountains, but not in our regions. More than 400 years ago, the tomato migrated to us from South America, but it did not immediately settle on the menu. At first, they even tried to poison people with them. The ancient Indians called tomatoes "matl", probably from this came the consonant with this word "tomatoes".

And a tomato is a pomo d'oro, Italian-style golden apple. At the heart of many food additives that add juiciness and special taste, there is a tomato (or products based on it - for example, a tomato). Sauces (gravy) are no exception. Tomato sauce, as a rule, contains a wide range of spices and additives. The main (base) sauces are prepared according to a generally accepted recipe, additional sauces contain ingredients that change the overall taste.

Tomato sauce - food preparation

Fresh tomato sauce is made exclusively from ripe, juicy, deep red tomatoes. Brown, greenish, with veins, as well as those grown not under real sunlight, but under bright greenhouse lamps, will not work. Many recipes involve making tomato juice with pulp. The tomatoes are rubbed through a sieve, the peel and seeds are separated. This is a rather complicated process. If you scald tomatoes with boiling water, the process will go much faster - the skin is easily removed, and the seeds can be removed with a spoon if you just cut the fruit in half.

Tomato sauce - best recipes

Recipe 1: Basic Tomato Sauce Recipe

Of course, the best tomato sauce is obtained during the season when ripe tomatoes are filled with the natural energy of the sun. But in winter, you can successfully use tomato or concentrated tomato juice that should be boiled down. The result will be great in any case.

Ingredients: olive oil(1 tablespoon), garlic (1 clove), greens or dried herbs, onion, tomato pulp, rubbed through a sieve (500 grams), you can also take tomatoes in their own juice (650 grams) or ripe tomatoes (800 grams).

Cooking method

We cut tomatoes in our own juice or grated tomatoes into small pieces - this will be the base of the sauce. In a frying pan or a small saucepan in olive oil, fry finely chopped garlic, be sure to small fire... Then add the finely chopped onion and sauté until soft and transparent. Add tomato base and herbs. For example, rosemary is chosen for meat and Bay leaf, oregano, basil are perfect for pizza, do not lose sight of thyme, sage, marjoram. The minimum heat is about an hour - the sauce thickens during this, and the sauce acquires a unique taste. Add salt and ground pepper.

Recipe 2: Tomato sauce with broth

This sauce can also be the basis for richer dishes such as wine or bell pepper... But in itself, it is quite tasty and goes well with meat dishes and a side dish.

Ingredients: strained meat broth (250 grams), butter (25 grams), flour (13 grams, 1 spoon), carrots (20 grams), onions (20 grams), parsley, tomato (250 grams), sugar (5 grams), a pinch of citric acid, black pepper and bay leaf.

Cooking method

On butter prepare a hot white sauté, dilute it with strained broth. Saute tomato puree with roots and onions separately. Mix both parts and add sugar, citric acid, lavrushka, salt, black peppercorns. Cook for 30 minutes. It is advisable to strain the sauce, heat again to a boil and season with oil.

Examples of dishes with tomato sauce

Recipe 1: Italian pasta in tomato sauce

From these products, 5-6 servings of fragrant pasta are obtained, the taste of which is largely determined by the tomato sauce, or rather by those additives that give it expressiveness, piquancy and pungency. Spaghetti from any manufacturer is suitable, but Italian, of course, are considered the best, however, their cost is sometimes an order of magnitude higher. But the taste is different. By the way, domestic pasta products today they are produced in a huge assortment and enough High Quality, so that you can always pick up something cheaper, the quality is not worse.

Ingredients: spaghetti (1 pack, 450-500 grams), olive oil, salt, garlic (6-7 cloves), sugar (half a spoon), tomatoes (4-5 pieces), sweet pepper (half large or 1 small).

Cooking method

Boil spaghetti in three liters of water. Salt is added to taste, but half a tablespoon of salt is enough. Pour a tablespoon of vegetable oil into the water. Cook for 10-13 minutes at the end of cooking, you can try spaghetti.

Sauce. Wash the tomatoes, remove the stalk and cut into quarters. Put in a blender with pepper and garlic. More garlic means more spiciness. Grind the sauce and pour into a saucepan. Season with salt, add half a teaspoon of sugar. Boil. Heat olive oil and a few chopped garlic cloves in a thick-walled skillet. Put the cooked spaghetti in a saucepan or frying pan and heat with oil and garlic for a few minutes. Pour tomato sauce in portioned plates.

Recipe 2: meatballs in tomato sauce

The meatballs will be dry without the sauce. They just ask for sauce, tomato sauce is just perfect. For meatballs, take beef or pork and beef mixture; for gravy, use tomatoes in our own juice.

Ingredients: minced beef (700 grams), celery stalks, carrots, onions, eggs, tomatoes in their own juice (canned, 400 grams), breadcrumbs(50 grams), dry white wine (60 ml.), lemon juice(1 tbsp. Spoon), basil (1/4 tsp.), Salt, pepper.

Cooking method

First, prepare the meatballs - mix the egg, bread crumbs and 60 grams of water with the minced meat. Knead well and roll the meatballs. Fry on vegetable oil from all sides. Put on a dish, in vegetable oil, fry carrots in oil, cut into thin pieces (you can use semicircles), pour in wine, lemon juice and tomatoes mashed with a fork, with juice. Bring to a boil, add onion, celery, meatballs, simmer for another 20 minutes.

Ingredients can significantly change the smell and taste of the base sauce, making it richer and more appetizing. Try adding, for example, mushrooms - ordinary champignons, porcini, russula will do. Mix the sauce according to the main recipe with mushrooms fried and chopped in a blender, pour in 50 ml of dry white wine, boil, and your sauce is simply unrecognizable! It perfectly sets off the taste of fillet, meat cutlets, meatballs, entrecote, boiled meat, veal and poultry dishes.