Tomato sauce with basil. Tomato sauce with basil

Wash the red fleshy tomatoes and cut them into four parts. For sauces, it is better to choose large fruits, maybe crushed, but without signs of rot or spoilage.

Place the chopped tomatoes in a deep saucepan with a thick bottom. By the way, it is better to cut off the seals near the stalks if you are cooking from store-bought tomatoes.

Close the saucepan with a lid, put it on the stove, and bring to a boil. Simmer the vegetables for 15-20 minutes until they are completely boiled.

We tear off the green basil leaves from the tough stems. Place the leaves in a pile and roll them into a roll. Then finely chop the roll of leaves - this is a very convenient way to cut basil, which is recommended by the Italians.

Add chopped greens to the saucepan, add table salt and granulated sugar.

Bring the mixture to a boil over low heat. Be careful - the thick paste “spits” when boiling, so protect your eyes and hands. So, simmer the sauce over low heat without a lid for 15 minutes.

We sterilize jars or bottles with a wide neck over steam. We pack the boiling sauce into containers and cover with lids.

Sterilize half-liter jars in boiling water for 10 minutes, liter jars for 15 minutes. We seal it tightly and store it in a dark, dry place, located away from central heating radiators. Such blanks are perfectly stored in an ordinary city apartment.

I think many will agree that modern people have a hard time imagining their diet without tomato sauce. You can’t make pizza without tomato sauce, and the pasta won’t taste the same at all. Most of us are used to buying tomato sauce at the store. Of course, such a sauce will be tasty, but if you look at the composition of tomato sauce from many manufacturers, you will see that in most cases it is not prepared from fresh tomatoes.

Preservatives, flavor enhancers, starch, stabilizers and other additives - and this is not a complete list of all the additional “delights” of the sauce. Tomato sauce made from fresh tomatoes, prepared at home, can taste significantly better than store-bought sauce, without even considering its beneficial qualities and the safety of its ingredients.

Tomato sauce with basil, a step-by-step recipe for which I want to offer you today - one of my favorite homemade sauce options. This tomato sauce can be prepared in small quantities and stored in the refrigerator. In addition, it can be prepared for the winter.

By preparing homemade tomato sauce with basil for the winter, you will always have an excellent addition to pasta and pizza on hand. In addition, it can be used to prepare a large number of other dishes from vegetables, fish and meat.

The recipe for this tomato sauce is quite simple. The sauce will be prepared using fresh tomatoes with the addition of garlic, spices and fresh basil. Now let's look at how to prepare tomato sauce with basil and garlic.

Ingredients:

Tomatoes - 2 kg.,
Basil - 100 gr.,
Hot chili pepper - 1 pc.,
Garlic - 2 heads,
Salt - 1 tbsp. spoon,
Sugar - 3 tbsp. spoons,
Olive oil - 3 tbsp. spoons,
Spices: ground black pepper, suneli hops, dry adjika, paprika.

Tomato sauce with basil - recipe with photo

Tomato sauce with basil. Photo

Green basil- This is a spicy-aromatic plant, whose homeland is the southern countries. That is why it rarely appears on our tables, and when it appears, we so want to preserve its luxurious fragrant smell and beautiful emerald color longer. Combine it with extra virgin olive oil and you get a balm for health.

Quick basil sauce

Ingredients:

olive oil 4 tbsp.
peeled and chopped garlic 4 cloves
1 bunch fresh green basil
tomatoes canned in their own juice 3 cans of 400 ml
sea salt to taste
ground pepper

Cooking method:

Place a large non-stick frying pan over the heat and add 4 tbsp. olive oil. Add the garlic and shake the pan a little. Read more:
When the garlic begins to change color, add basil and tomatoes. Using the back of a wooden spoon, mash the tomatoes into a puree.
Season the sauce with salt and pepper. Bring to a boil and remove the pan from the heat. Pour the sauce through a coarse sieve into a bowl using a wooden spoon. Discard basil and garlic.
Pour the sauce back into the saucepan and bring to a boil. Reduce temperature and simmer for 5 minutes.
Transfer the sauce to a clean jar and refrigerate. There it can be stored for about a week.

Basil sauce

Ingredients:

green basil - 1 bunch
extra virgin olive oil - 1 cup
garlic - 2 cloves

Cooking method:

For this recipe, use only extra virgin olive oil. The bottle or can must be labeled extra virgin. This olive oil has the best flavor.
Please note that the more rich, dark green color of olive oil, the more beneficial it is, rather than golden yellow olive oil.
Peel and wash the garlic. Wash and chop the basil. Place everything in a chopper, add 0.5 cups of olive oil.
Beat until smooth.
Add the remaining oil and beat again.
Place the finished basil oil in a clean, dry jar, close the lid and store in the refrigerator.
Add this oil a teaspoon at a time to salad dressing, soups, sauces, pasta and other dishes.
These toasts with Feta cheese and a cup of aromatic green tea are a great light breakfast!

Cold tomato sauce with basil

I found the recipe for this wonderful tomato and basil sauce in a detective novel about Spanish life. Believe me, these were the best pages of that book. The ingredients of tomato sauce are not subjected to heat treatment and retain their excellent taste and all vitamins. This aromatic tomato and basil sauce goes well with meat, fish, pasta and potatoes. It will seem especially tasty in the hot summer, when you want cool food.

Ingredients:

Tomatoes – 3 pieces;
Basil (green is tastier, but purple is also possible) - 2-3 sprigs;
Vegetable (olive) oil – 2 tablespoons;
Ground black pepper – 1/3 teaspoon;
Salt to taste;
If desired, you can add sugar - 1/4 teaspoon.

Cooking method:

Wash the tomatoes, cut in half.
Turn the cut side to a coarse grater and grate.
The skin will remain in your hands, and you should throw it away.
An easy way to chop tomatoes.
Tomato puree on a grater.
The skin remains in your hands; there is no need to blanch the tomatoes.
Wash the basil well, pick off the leaves (the stems and petioles can be discarded or used in other dishes). Finely chop the leaves.
In an enamel or glass bowl, mix grated tomatoes, basil, pepper, olive oil. Add salt.
If necessary, add sugar (it will improve the taste of tomatoes).
Cool in the refrigerator (1-2 hours).

Pesto sauce classic recipe

Ingredients:

basil – 1 bunch,
garlic – 1 clove,
pine nuts – 40 grams,
Parmesan cheese – 50 grams,
salt - to taste,
olive oil – 7 teaspoons.

Cooking method:

Wash the basil. Let's dry. We cut it coarsely.
We clean the pine nuts from their shells.
Grate the cheese.
Mix all ingredients, add olive oil.
Grind in a mortar.
If necessary, add a little salt. Mix. The sauce is ready!
The classic method of preparing pesto involves grinding the ingredients in a mortar, but to save time and effort, you can mix the ingredients in a blender.
It is this method that is currently used not only by housewives, but even by chefs of Italian restaurants.

Parsley and cilantro pesto

Ingredients:

cilantro – 2/3 bunch,
parsley – 1/3 bunch,
parmesan – 50 grams (can be replaced with any hard cheese),
pine nuts – 30 grams (if necessary, you can use pistachios or cashews instead),
olive oil – 100 ml,
salt - to taste.

Cooking method:

Rinse the greens. Let's dry. Separate the leaves from the stems. Chop coarsely.
We peel the garlic. Cut into slices.
Grate the cheese.
Place some of the greens, cheese, nuts and garlic in a blender.
Add a little olive oil.
Grind the ingredients, gradually adding the remaining herbs and oil to the mass. It is not at all necessary to grind the sauce until smooth; just combine and chop the ingredients a little.

Sun-dried tomato and basil sauce

Ingredients:

basil – 1 bunch,
sun-dried tomatoes – 6 pieces,
garlic – 1 clove,
Parmesan cheese – 50 grams,
chopped walnuts – 1/3 cup,
olive oil – 1/3 cup,
water – 2 tablespoons,
sea salt – 1/2 teaspoon,
freshly ground black pepper – 1/4 teaspoon.

Cooking method:

We peel the garlic. Finely chop.
Wash the basil. Let's dry. Separate the leaves from the stems.
Grate the cheese. We cut the sun-dried tomatoes.
Place everything listed in the food processor bowl. Add water. Salt and pepper.
Grind until smooth, gradually adding olive oil.
As soon as the pesto acquires the consistency of a thick paste, turn off the blender, transfer the sauce to a glass jar and we can take a sample.

Mayonnaise pesto with basil

Ingredients:

basil – 1/2 bunch,
vegetable oil – 2 cups,
olive oil – 2 tablespoons,
mustard – 1 teaspoon,
white wine vinegar – 1 teaspoon,
egg yolk – 2 pieces,
salt - to taste.

Cooking method:

Wash the basil. Immerse in boiling water for a quarter of a minute, then place in ice water and drain in a colander.
Grind the basil leaves, freed from excess moisture, in a blender along with olive oil for a couple of minutes. Transfer the resulting mass into a bowl.
Beat the yolks, vinegar and mustard in a blender, gradually adding vegetable oil.
After the mass begins to resemble mayonnaise, add a little water. Mix. The sauce should flow.
Add basil to the mayonnaise, add a little salt and mix thoroughly. Mayonnaise pesto is ready to use.

Lemon Basil Sauce

Ingredients:

basil – 4 bunches,
peeled pine nuts – 100 grams,
grated Parmesan cheese – 100 grams,
garlic – 3 cloves,
lemon – 1/2 piece,
olive oil – 4 tablespoons,
ground black pepper - to taste,
sea salt - to taste.

Cooking method:

We peel the garlic. Grind.
Grate the cheese.
Grind cheese, garlic and pine nuts in a blender.
Wash the basil. Let's dry. Chop coarsely. Add to the garlic-cheese-nut mixture and continue whisking.
Add lemon juice and olive oil. Beat for a couple of minutes.
Salt and pepper. Mix.
Transfer the lemon pesto into a bowl and serve.

Tomato sauce with basil for pizza

Ingredients:

Basil
Black pepper
Olive oil
Tomatoes
Garlic

Cooking method:

To prepare the sauce you will need green basil, garlic, fresh tomatoes, olive oil, salt and pepper.
Grate the tomatoes on a coarse grater or use ready-made canned grated tomatoes.
Peel and chop the garlic. Wash the basil and chop it into large pieces by hand.
Heat a frying pan, add olive oil and garlic.
After 5 seconds, add basil and simmer for 1-2 minutes over low heat.
Then add tomatoes and simmer a little. Add salt, pepper and keep on fire for a couple more minutes.
Next, grind the sauce along with the solid particles through a sieve.
Then simmer the sauce for another 5-10 minutes in a frying pan until the mass reaches the desired consistency.
Tomato sauce is ready. Can be stored in the refrigerator in a jar for up to 7 days.

Sauce with basil and tomatoes

Ingredients:

tomatoes in their own juice - 500 g
carrots - 100 g
onions - 100 g
celery - 1-2 stalks
basil - 1 sprig
olive oil - 3-4 tbsp. l.
salt, black ground pepper

Cooking method:

Place the tomatoes on a plate, cut into pieces and add juice.
Peel the carrots and cut into cubes.
Peel the onion and cut into cubes.
Cut the celery stalks into small pieces.
Place tomatoes with juice, onions, carrots and celery in a saucepan, add 200 g of water.
Mix everything, cover and cook over low heat until the carrots are cooked (about 40 minutes).
Grind the boiled vegetables. You can use a metal sieve, but not a blender, because the result will be vegetable puree, and we need a sauce with small pieces of vegetables.
Coarsely chop the basil.
Add olive oil, salt, pepper to the pan with the grated vegetables and stir.
The sauce should not be too thick, but not watery either. If you run a spoon over its surface, the mark should disappear.
If the sauce turns out to be very thick, add boiled water, and if it is liquid, boil it to the desired thickness.
Then add chopped basil.
Mix everything, bring to a boil and cook over low heat for 2-3 minutes. Tomato sauce with basil is ready.

Pesto sauce recipe with basil

Ingredients:

1 clove of garlic
sea salt
black pepper
two large handfuls of fresh basil leaves
50 g pine nuts
3 tbsp. good olive oil
50 g finely grated parmesan

Cooking method:

Peel the garlic.
Grind with a pinch of salt in a mortar.
Add basil leaves and nuts and grind into a paste.
Mix with olive oil. You can add a little water to get the desired texture of the sauce.
Add grated cheese and stir.
Add salt and pepper to taste.

Classic basil sauce

Ingredients:

basil - a large bunch,
parmesan - 50 gr.
garlic - 3 cloves
pine nuts - about 40 gr.
olive oil - 100 ml

Cooking method:

Lightly dry the pine nuts in a dry frying pan.
Rinse the basil with cool water and dry.
Remove the leaves from the stems and place in a blender jar.
Peel the garlic, cut into petals and place in the basil.
Grate the cheese.
Add cheese, pine nuts to the basil and pour in 3 tbsp. l. olive oil.
Grind everything in a blender, gradually adding olive oil.
The sauce does not need to be crushed until smooth, just enough for the ingredients to be crushed and mixed.
It should not turn into a smooth mass!
Taste the sauce; you may want to add a little salt (if the cheese is not salty enough).
Transfer the finished sauce into a glass jar with a lid and store in the refrigerator for up to 5 days.

Delicious basil sauce

Ingredients:

green basil 2 bunches
Parmesan cheese 100 g (in Lent, can be replaced with 4-5 green olives)
pine nuts 2-3 tbsp.
extra virgin olive oil 120-150 ml
garlic 2-3 cloves

Cooking method:

Heat a frying pan and toast the pine nuts on a small fire.
Stir and be careful not to burn.
It is enough if the nuts are warmed up.
If you have a powerful food processor, you can simply place all the prepared ingredients in it and blend until smooth.
Well, if you use a chopper from an immersion blender, then peel, wash and cut the garlic, wash and cut the basil.
Grate the cheese.
If you replace the cheese with 4-5 green pitted olives, you will get a wonderful sauce that can be consumed during Lent.
Place basil, nuts, cheese and garlic in a food processor.
Add olive oil.
Beat everything until smooth.
Pesto sauce is ready!
Add it to simple boiled potatoes - and you have a royal dish on the table!

Pesto sauce with basil and nuts

Ingredients:

Parmesan cheese - 40 gr.
Pecorino cheese - 10 gr.
Olive oil – 100 ml.
Garlic – 3 teeth.
Green basil – 80 gr.
Pine nuts – 2 tbsp. spoons

Cooking method:

Before you start cooking, you need to prepare all the ingredients.
Therefore, I wash the greens and dry the leaves from moisture.
I pluck the leaves from the stems.
Traditional Pesto is prepared with green basil, but if you only find colored basil, you can use that too.
Peel the garlic.
I put the cloves in a small ceramic cup and mash them using a regular masher.
Then I add pine nuts to the cup and continue to knead everything together until a homogeneous paste forms.
In the same bowl, I begin to add basil leaves in small portions and crush it using a masher.
Stirring the entire mixture.
When all the greens are chopped, I grate both types of cheese on a fine grater and add them to the cup.
I mix everything thoroughly.
In principle, the sauce can be made without Parmesan, with another type of hard cheese, but I prefer not to break tradition.
Now I add olive oil to the mixture.
I always use virgin and high quality oil to preserve the benefits and taste of the product.
Stir the mixture until a homogeneous consistency is formed.
This sauce can be used to make delicious pasta.
To make the classic version of Pesto, you don’t have to use a masher.
If you have a modern blender, go ahead and grab it.
Before starting, I put the dishes and blades in the refrigerator for an hour and only after that I start cooking.
I add all the ingredients in small portions to get an even mass.
You can use the finished sauce immediately or store it in the refrigerator for a month in a glass jar, tightly closing the lid.
Sometimes I add variety by adding tomatoes, but this is already a deviation from the standards.

Basil sauce

Ingredients:

basil
pine nuts
parmesan cheese
olive oil
garlic

Cooking method:

First, wash 50 g of green basil under cold water.
After this, place it on dry towels to drain excess liquid.
While the basil is preparing, peel two cloves of garlic and then chop them into small pieces.
Grate 50 g of Parmesan on a coarse grater, then place it, garlic and 3 tablespoons of pine nuts in a marble mortar and grind these ingredients slowly but thoroughly.
Then add basil to the resulting slurry and continue to mix everything thoroughly until you get a creamy green sauce
Finally, add 100 ml of olive oil to the sauce, stir everything again, and then serve it.

Italian basil sauce

Ingredients:

two bunches of green basil;
one hundred grams of Parmesan cheese (it can be replaced with four or five olives);
two to three tablespoons of pine nuts;
one hundred twenty to one hundred fifty milliliters of extra virgin olive oil;
two or three cloves of garlic;
salt to your taste.

Cooking method:

The first step is to prepare the pine nuts for the sauce.
Place a frying pan on the fire, heat it by placing pine nuts on the surface.
Fry them a little in a dry frying pan, stirring constantly.
Make sure they don't burn.
Peel and wash the garlic, and then cut it into small pieces.
Wash the basil leaves and chop them.
Grate the cheese on a fine or medium grater.
Now you need to grind all the prepared ingredients into a homogeneous mass.
This can be done in a food processor or a regular blender.
Place everything in a convenient deep bowl or food processor bowl.
Don't forget to add olive oil and salt.
Grind the food.
Delicious and incredibly healthy pesto sauce is ready!
Traditionally, it goes well with pasta, but you can also add it to regular boiled potatoes.
Any dish with the addition of this sauce will taste much better.
Pine nuts can be replaced with walnuts, hazelnuts or almonds, and green basil can be replaced with the more common purple variety.
Cheese can be replaced with green olives.
And don't worry about the taste - the sauce will be very tasty too.
It’s just that in this case you can use it during fasting too.
The finished sauce can be stored in the refrigerator for up to two weeks, placed in sterilized jars.

Sauce with basil and olive oil

Ingredients:

green basil;
garlic – 2 cloves;
olive oil – 150 ml;
pine nuts – 80 g;
parmesan – 100 g;
coarse sea salt.

Cooking method:

If you want to make real pesto sauce, then it is better not to use a blender in this case.
To prepare it, you need to stock up on a metal mortar and pestle (it’s better not to use wooden utensils in this case, so as not to dull the amazing aroma of our dressing).
So, put the pre-washed and dried basil in a mortar, sprinkle it with a pinch of sea salt and begin to thoroughly grind it until it becomes mushy.
After this, gradually add finely chopped garlic and nuts.
We continue to pound.
Finely grate Parmesan cheese and add it to our basil mixture.
Gradually we begin to add olive oil, mix, and that’s it, our classic version of pesto sauce is ready.
What should a properly prepared pesto look like?
The sauce should be bright green in color with a uniform and fairly thick consistency.
To thicken, place it in the refrigerator for several hours.

Sour cream sauce with basil

Another vegetable dressing is brought to your attention today. Summer is the season for healthy, low-calorie foods. But behind this important usefulness lies a somewhat inexpressive taste. We will try to correct this minus. From now on you will dip your favorite tomatoes and cucumbers in a wonderful sauce.

Ingredients:

Low-fat sour cream (Greek yogurt) – 500 ml
Fresh basil (chopped) – 2 tbsp.
Garlic powder – ¼ tbsp.
Sea salt (iodized) – ½ tsp.
Basil leaves (garnish)

Preparing the sauce:

Coarsely chop the basil leaves. This is done to make it easier to chop the greens in a blender. Let me remind you that the basil should be thoroughly soaked in water first.
For 20-30 minutes. Then blot off the moisture and let it dry thoroughly. Now we put the chopped greens into a blender, add salt and garlic powder, and pour in sour cream.
Grind the food mixture at high speed. It should be noted that this recipe uses garlic powder rather than fresh garlic in order to achieve a milder, more even flavor.
The finished sauce will need to be transferred to a vacuum container or glass jar. Store in the refrigerator on the top shelf. The shelf life of the product does not exceed 10 days.
Served on a platter decorated with juicy basil tops.

Basil tartare

Ingredients:

homemade mayonnaise with quail eggs – 100 g
lemon – 0.5 pcs.
basil – 0.5 bunches
shallots – 0.5 pcs.
ground black pepper – 0.5 teaspoons
capers – 2 tbsp. spoons

Cooking method:

This sauce is based on homemade mayonnaise prepared according to your favorite recipe.
Carefully remove the zest from the lemon using a special vegetable knife, and squeeze out the existing juice. Finely chop the shallots and capers. Read more:
If they are too salty, they can be washed with water. Chop the basil leaves with a knife. At the very beginning, add lemon juice and zest, as well as pepper, to the mayonnaise, beat with a blender.
After this, add the rest of the ingredients, but just mix with a fork. Before serving the sauce to fish, meat or seafood, it is recommended to cool it for 20-30 minutes.

The popularity of sauces in cooking is not in doubt. Along with many sauces that have come to us from different world cuisines, tomato sauce remains the most traditional. Many housewives put away tomato sauces for the winter. This is understandable. It is tomato sauce that is most widely used in cooking.

To prepare the sauce, you need to select well-ripened tomatoes, without signs of spoilage or rotting. You can remove the skin of tomatoes, or you can cook with it. You can remove the skin after blanching the tomatoes for 1-2 minutes. You can steam it and rub it through a fine metal sieve. Or maybe a smart technique – a blender – can come to the rescue. I myself first grind all the ingredients in a blender, then boil the sauce. To make the sauce thick, the tomato puree needs to be boiled down to about 1/3 of the original volume with a low simmer and the lid off.

How to make tomato sauce for the winter

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

Tomatoes should be chosen from meaty varieties, such as ox heart or ox ear. Then the sauce will be thicker, it will need to be evaporated less, and these varieties usually taste better.
All tomatoes must be ripe, no pink barrels or spoiled ones. The presence of diseases on fruits is also not welcome. Of course, you say, you can trim it, but the taste of the diseased fruit changes, and this also affects the duration of storage.
You can choose any spices for sauces that you like. Today I will give you a lot of delicious recipes that I myself adore. But my advice is to make sauces without seeds and skins, it will be much tastier. To do this, you can either stew the tomatoes and rub them through a fine sieve, or chop them in a blender and rub them through a sieve. Some juicers also retain seeds.

Ingredients:

A kilo of ripe tomatoes
Medium sized onion
Sugar and salt to taste
Vegetable oil

How to make classic tomato sauce:

We cut the tomatoes into four or six pieces, depending on size, and simmer a little to soften them. Pass through a sieve, removing skins and seeds.
At this time, finely chop the onion and fry a little in a deep frying pan in oil, then add the tomato mixture, sugar and salt there.
Then we go through it with an immersion blender so that the mass becomes more homogeneous and light.
We pack the sauce in small jars, conveniently for baby purees. You just need to sterilize them and store the sauce in the refrigerator.

Homemade Italian tomato sauce

Ingredients:

Four and a half kilos of the ripest and fleshiest tomatoes
Head of garlic
One onion
Several stems of basil
Basil leaves, bunch
Two medium carrots
Two tablespoons of olive oil
Tablespoon salt

How to make Italian tomato sauce:

In the first step, we need to wash and cut into cubes the following vegetables: celery stalks, onions, garlic and carrots. Heat the oil in a saucepan and fry it all for five minutes using a wooden spatula.
Tomatoes, washed in advance and cut into slices, are poured into fried vegetables and simmer for an hour, not forgetting to add salt. Then remove from heat and rub through a sieve in small, manageable portions.
Again, put our already homogeneous mass on low heat and simmer for about a couple of hours. At the very end, we prepare sterile jars, placing clean basil leaves on the bottom of each of them. Pour the sauce and just roll it up.

Tomato sauce with garlic and basil

Ingredients:

One and a half kilos of the ripest meatiest tomatoes
Half a head of garlic
Large bunch of fresh basil
A third of a tablespoon of salt
A third of a glass of sugar
A teaspoon of table vinegar

Preparation:

Here we do it very simply: we cut the washed tomatoes and spin them in a blender, and then we remove all this mass from the seeds and skins using a sieve and set it to simmer. Don’t forget to immediately add sugar and salt, start evaporating so that there is a good thickness.
While the tomatoes are evaporating (by the way, it is not necessary for them to boil), we peel and wash the garlic and basil, let them dry and also put them through a blender. Ten minutes before the end of stewing, add to the sauce and stir. Place the prepared sauce into small sterile jars and roll up.

Tomato sauce Kuban for the winter

Ingredients:

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

Preparation:

Wash the ripe tomatoes and cut them into pieces, quickly chop them in a blender and rub them through a sieve. Let the tomato puree simmer over low heat, while we peel and chop the onion as finely as possible and add it to the saucepan with the tomatoes.
When we notice that the vegetable mixture has decreased in volume by half, then we can pour out the crushed garlic, add vinegar and all the spices. All that remains is to cook for ten minutes and pack the sauce into jars.

Krasnodar sauce for the winter

Ingredients:

A kilo of ripe tomatoes
A couple of apples, better than Antonovka
Two tablespoons of vinegar 9%
A teaspoon of sugar
Half a teaspoon of salt
Nutmeg, crushed, on the tip of a spoon
Paprika powder to taste
Half a teaspoon of cinnamon
A pinch of dried garlic and parsley
Coriander seasoning on the tip of a knife

How to cook:

We wash our tomatoes, cut them into quarters and set them to simmer. We do the same with apples. Simmer until softened, and then simply wipe through one sieve into one saucepan, leaving all the skins, bones and seeds.
We begin to slowly simmer the sauce until its volume begins to decrease, this takes about twenty minutes. Then we add spices, sugar and salt and boil the same amount. Then add vinegar with crushed garlic and cook for ten minutes. Immediately put the hot Krasnodar into jars with lids.

Tomato sauce with onions for the winter

Ingredients:

Two kilos each of tomatoes and onions
Partial glass (cut) apple cider vinegar
8 carnation inflorescences
Teaspoon cinnamon powder
Glass of sugar
Two and a half tablespoons of salt

How to prepare this sauce:

Wash and cut the tomatoes into slices, peel and chop the onion. Scroll everything through a meat grinder; it leaves more seeds and skins, so as not to grind through a sieve.
We put the whole mixture to simmer on the stove, let it boil, lower the temperature and pour in the spices. In this form we simmer for an hour, only then add vinegar, simmer for another five minutes and pack into jars that have been sterilized in advance.

Tomato salsa for the winter

To prepare we need to take:

A kilo of fleshy tomatoes
Chili pod
Sweet variety onion
Half a teaspoon of dried basil
Three cloves of garlic
Three sprigs of fresh thyme
Two tablespoons of sugar
Salt and pepper to taste
Vinegar 6%

How to make Salsa sauce:

Wash our tomatoes and cut them into quarters, peel the garlic and onions and cut them too. We grind everything using a blender, and immediately add olive oil and all the spices, except garlic and vinegar.
We pour everything into a common container, where our sauce will be prepared. We boil it for half an hour, then grind it through a sieve so that we don’t encounter peels and seeds.
After this, cook for just another 20 minutes, and pack into jars, which were previously sterilized and added a teaspoon of vinegar. Roll up the jars and turn them over to cool.

Tomato sauce with garlic without vinegar for the winter

What we need to take:

One kilo each of tomatoes and bell peppers
Head of garlic
Salt and pepper to taste

How we will cook:

Wash all the vegetables, cut the tomatoes into quarters, remove the seeds from the peppers, and cut them too. Place everything in a blender and spin, then pass through a fine sieve.
Pour into a saucepan, add sugar, salt, and let simmer slowly for ten minutes.
Then crush the garlic and simmer for another five minutes. Immediately pack hot into dry, sterile jars.

Tomato sauce with garlic

Ingredients:

Tomatoes – 1 kg
Sweet pepper – 1 kg
Garlic – 5-7 cloves
Salt pepper

How to prepare the sauce:

Wash the tomatoes and sweet peppers well. Remove the seeds from the pepper. Cut into slices.
Grind vegetables in a blender. You can twist it through a meat grinder.
Pour the resulting puree into a saucepan and place on the stove. Over low heat (so as not to burn), gradually bring to a boil. You need to stir several times.
Let it boil for 5-7 minutes. Then add garlic, salt and ground pepper passed through a press. Mix. Bring to a boil and simmer for another 5-7 minutes.
Pour hot sauce into clean prepared jars and roll up. Cool and store.

Tomato sauce for the winter with onions

This sauce is also suitable for meat, vegetables, for preparing borscht, soup, and pasta.

Ingredients:

Tomatoes – 2 kg
Onions – 2 kg
Ground cinnamon – 1 teaspoon
Cloves – 1 teaspoon
Ground red pepper – 1 teaspoon (or to taste)
Sugar – 1 glass
Salt – 5 teaspoons
Apple cider vinegar – 1 glass

How to prepare the sauce:

Wash the tomatoes and cut into slices. Cut out the stem.
Peel and chop the onion.
Scroll through a meat grinder or grind in a blender.
Pour the puree into a saucepan and bring to a boil over low heat. Stir several times.
Add cinnamon, cloves, ground red pepper, sugar and salt. Cook over low heat, stirring occasionally for about an hour.
Add vinegar 5 minutes before the end of cooking.
Pour the hot sauce into prepared jars and roll up.

Fragrant tomato sauce

Ingredients:

Tomatoes – 1 kg
Onion – 1 piece (not large)
Garlic – 3-5 cloves
Ground black pepper – 0.5 teaspoon (or to taste)
Basil – 1 tablespoon (dried)
Sugar – 1 tablespoon
Vinegar – 2 tablespoons (9%)
Vegetable oil – 3 tablespoons (unflavored)
Bay leaf – 1-2 leaves
Salt - to taste

How to prepare the sauce:

Pour boiling water over the tomatoes and remove the skins. You can pre-simmer and then rub through a sieve.
Finely chop the onion. Pass the garlic through a press.
Heat vegetable oil in a saucepan. First fry the onion for 3-4 minutes. Then add the garlic and fry everything together for another 1 minute.
Add finely chopped tomatoes or tomatoes passed through a sieve, basil, ground pepper, sugar and salt.
Simmer over low heat until the sauce has evaporated by about one third.
Add vinegar, bay leaf and bring to a boil. Immediately pour into prepared jars and roll up.

Tomato sauce with khmeli-suneli

Ingredients:

Tomatoes – 2.5 kg
Garlic – 5-7 cloves
Hot peppers – 2 – 2.5 pods (small)
Coriander – 1 tablespoon
Khmeli-suneli – 2-3 teaspoons
Sugar, salt - to taste

How to prepare the sauce:

Wash the tomatoes and blanch for 1-2 minutes. Remove the skin and cut into circles or slices.
You can immediately cut into slices and boil until the tomatoes become soft. Rub through a sieve.
Place the resulting tomato puree on the stove and heat over low heat. Boil over low heat, stirring occasionally, until the tomato mass has reduced by about one third.
Add sugar, salt to taste, coriander, suneli hops and chopped garlic and hot pepper, which you need to grind in a meat grinder or chop very finely. Bring to a boil and simmer for 5-7 minutes.
Pour hot sauce into jars and roll up.

Tomato sauce with mustard for the winter

Ingredients:

Tomatoes – 5 – 5.5 kg
Onion – 2 kg
Garlic – 5-7 cloves
Cinnamon – 1 teaspoon
Cloves – 1 – 1.5 teaspoons
Ground allspice – 1 teaspoon
Mustard – 1 teaspoon (in grains)
Sugar – 375 grams
Apple cider vinegar – 175 ml
Salt – 90 grams (or to taste)

How to prepare the sauce:

Rinse the tomatoes selected for the sauce. Slice and boil. Rub through a sieve.
Transfer the puree into a saucepan. Boil.
Peel the onion and chop finely. Pass the garlic through a press.
As soon as the tomato puree boils, add onion and garlic. Cook for 12-15 minutes at low boil.
Add sugar, salt, garlic and spices and mustard. Boil for 5 minutes and add vinegar. Bring to a boil, boil for 3-5 minutes and pour into clean jars. Seal tightly.

Tomato sauce with carrots

Ingredients:

Tomatoes – 3.0 kg
Carrots – 0.5 kg
Sweet pepper – 1.0 kg
Vegetable oil – 1.5 cups
Garlic – 2-3 cloves
Sugar – 1 glass
Vinegar – 2 tablespoons
Salt – 2 tablespoons
Parsley greens – 1 bunch

How to prepare the sauce:

Pour boiling water over the tomatoes and remove the skins. Cut into slices.
Peel the carrots and cut into pieces.
Wash the sweet peppers and remove seeds. Slice.
Grind the garlic through a press.
Place tomatoes, carrots and bell peppers in a blender and puree. Pour the puree into a saucepan and place on the stove. Heat over low heat until boiling, stirring well occasionally.
Cook at low boil for 25 – 30 minutes. Add chopped garlic, chopped parsley, vegetable oil, salt and sugar. Bring to a boil and simmer for 3-5 minutes. Pour in vinegar, let it boil and pour into jars. Roll up.

Tomato sauce made from tomatoes

Ingredients:

tomatoes 6 kg.
onion 0.6 kg.
sugar 2 tbsp.
bay leaf 3 pcs.
table salt 1.5 tsp.
cloves 3 pcs.
table vinegar 9% 1 tbsp.
allspice 8 pcs.

Cooking method:

As you can see, our ingredient list includes only natural products.
Some of the components will have to be purchased in supermarkets, and the vegetables will be taken from our own garden or dacha.
Surely, every housewife grows tomatoes and onions, because these plants do not require too much care.
Those who have prepared tomato paste at home know that vegetables must first be stewed.
This procedure is not needed for the sauce; we will pass the tomatoes through a meat grinder.
If spoiled areas are observed on vegetables, we must remove them.
We also chop the onions using a meat grinder.
Place tomato paste in a saucepan.
Choose larger dishes, as we have a large number of tomatoes.
Add onion, cloves, allspice and bay leaf to the total mass.
It is recommended to add all the spices at this stage so that when stewing they release all their aromas.
Turn the heat on low and cook the tomato mixture for about 60 minutes, stirring from time to time so that it doesn’t burn.
This time will be enough to completely soften the vegetables.
Next we will pass them through a sieve
Try to do this efficiently so that there is practically no cake left.
Personally, I got a little over half a kilogram.
Bay leaf and pepper also came here, since they are no longer needed in the sauce - they gave up all their smells during stewing.
We already have a liquid mass that slightly resembles a sauce, but is still far from it.
The mass should be evaporated so that it does not look like juice.
It should be thicker.
Place the pan with the tomato mass on the stove and cook for at least 2 hours.
After some time, add granulated sugar.
Also add salt to the dish to balance out the taste.
We wait for the mass to thicken, then add vinegar and mix thoroughly.
It is better to take 9% vinegar, but it is not always on hand.
Replace it with a weaker analogue, but add a larger amount.
Afterwards you can take a sample and add salt or sugar to your taste.
It's time to pour the hot sauce into jars.
They should be sterilized in advance in any convenient way.
Lately I've been using the microwave for this purpose.
First, I wash each one with baking soda, then pour in water and put it in the microwave for 5 minutes, setting the power to maximum.
Let's move on to the process of sealing the cans.
Then we turn each one upside down and cover it.
As soon as the sauce has cooled, it should be placed in a dark, cool place - the basement.
Our quantity of tomatoes yielded about 4 liters.
If you cook it longer, it will come out around 3 liters.
Be sure to try making a delicious natural sauce using my recipe.
The dish does not require any special skills, but the whole family will thank you all winter.

Homemade tomato sauce without vinegar

Ingredients:

half a glass of vegetable oil
1.2 kg ripe fleshy tomatoes
250 g sweet apples
5-6 cloves of garlic
250 g juicy bright orange carrots
2 hot peppers
0.25 cups salt
250 g sweet red pepper

Preparation:

Wash the tomatoes thoroughly and peel them.
To do this, make a neat cross-shaped cut on the top of each tomato.
Then scald the tomatoes with boiling water and rinse with cold water.
After this procedure, it is easy to remove the skin from the tomatoes.
After peeling the tomatoes, cut them into 4 parts.
Wash the apples, peel and core them.
Cut the apples into 4 parts.
Wash the carrots, peel and cut into small pieces.
Wash the bell pepper, remove seeds and stems and cut into several pieces.
Pass tomatoes, apples, bell peppers and carrots through a meat grinder using a medium knife.
Place the vegetable mass in a saucepan or large enamel bowl (pan) and bring to a boil over low heat.
Boil the vegetable mass for an hour, stirring it regularly.
After an hour of preparing the sauce, pour vegetable oil into the vegetable mass, mix the mixture and cook for another 1 hour. Read more:
While the sauce is boiling, peel the garlic, divide it into cloves and pass through a press.
Wash the hot pepper, remove seeds and chop very finely.
After 2 hours of cooking the sauce, add garlic and hot pepper to the total vegetable mass along with salt.
Stir the sauce and cook for another half hour.
Remove the finished sauce from the heat, pour hot into sterilized jars, close with boiled lids, let cool and store in a cold place (cellar, refrigerator, cold basement).

Sauces, as we know, are simply unique things in cooking. They can add flavor to even the most ordinary dish. It’s safe to say that tomato sauce is especially popular among them. It’s not for nothing that Italians cannot imagine serving their favorite pasta without a delicious sauce. And they really know a lot about culinary delights!
Let me introduce you to one of the recipes - spicy tomato sauce with basil. I really hope that you will like it and will take its rightful place in your daily menu. This sauce is perfect for both meat dishes and fish, will be a great decoration for any side dish and, of course, will serve as a wonderful addition to pasta.
During the season of mass ripening of tomatoes, I recommend working a little and preparing the sauce for the winter. Compared to store-bought ketchups, it will undoubtedly come out on top!
This recipe is designed to prepare 0.5 liters of tomato sauce. To make more, simply increase the volume of the starting material.

Taste Info Sauces

Ingredients

Tomatoes – 600-700 grams
Onion – 1 head
Garlic - 3 cloves
Basil - 6-7 leaves
Parsley – 3-4 sprigs
Vegetable oil – 50 ml
Salt, sugar, ground pepper - to taste

How to make tomato basil sauce

To grind all the ingredients you will need an immersion blender. If you don’t have one in your kitchen arsenal, you can use a regular meat grinder.
Let's start our steps by preparing the tomatoes. They should be removed from the skin. To do this, we will perform the following steps. On the pre-washed tomatoes, we will make cross-shaped notches in the upper part (only along the skin). Next, pour water into a saucepan and bring it to a boil.
Immerse the tomatoes in boiling water for about a minute. Then take it out, put it in a deep container and fill it with cold water. Almost immediately we will see how the skin begins to separate. Add water and easily strip the tomatoes.
Next, cut them arbitrarily (removing the place where the stalk is attached). Peel the onion and cut into large pieces. Chop the basil leaves and parsley. Pour all of the above into the blender bowl. Squeeze the garlic here through a press. Add salt, sugar and ground black pepper.

Let's start the blender and turn everything into a homogeneous mass.

Pour the mixture into a ladle and season with vegetable oil (unflavored). Place on the fire, bring to a boil and simmer for 20-25 minutes.

As a result of these actions, we will get a delicious tomato sauce with basil. To prepare for the winter, pour the still hot sauce into sterilized jars and immediately close with boiled metal lids. In winter, it will help you out at the right time.