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 by first blanching the tomatoes for 1-2 minutes. You can steam it and rub it through a fine metal sieve. Or maybe a smart technique can come to the rescue - a blender. 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.

Tomato sauce recipes for the winter

Tomato sauce with garlic

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 with onions

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

Compound:

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

Compound:

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

Compound:

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

Compound:

Tomatoes - 5 - 5.5 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, simmer for 3-5 minutes and pour into clean jars. Seal tightly.

Tomato sauce with carrots

Compound:

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.

Since the tomatoes in this dish are crushed, it doesn’t matter what they look like. That is, it is quite possible to buy a discounted product that is slightly crushed and damaged (only the damaged goods are mercilessly cut out in the process with a sharp knife). The only difficulty: bruised tomatoes are more difficult to peel. And in order for the tomato sauce to turn out beautifully homogeneous, it’s better to get rid of it.

The five most commonly used ingredients in tomato sauce recipes for the winter at home:

Although you don’t have to worry too much about this - if the blender is powerful, then all the peel will grind into dust, it won’t be noticeable.

Selection of tomatoes for harvesting

As stated above, even wrinkled and slightly damaged goods are suitable, since this can be corrected. But this rule only applies when you cook the sauce. If you cook raw, choose tomatoes that are perfectly ripe, without blemishes, and fleshy.

If you have something against the seeds, you can get rid of them in two stages. At the first stage, rub the tomatoes with your hands through a sieve of such a size that they cannot pass through. At the second stage, you process the resulting pulp with an immersion blender.

Five of the fastest homemade tomato sauce recipes for the winter:

Ideally, the resulting tomato mixture is only ready to turn into a full-fledged tomato sauce when it is boiled in a saucepan to ⅔ of its original volume. Now you can add spices to it - the recipe will tell you which ones. If you want to choose your own seasoning mixture, then the following are suitable for the sauce:

• all types of hot pepper powder (black, white, red)
• paprika
• rosemary
• oregano
• coriander
• thyme
• garlic
• nutmeg
• mustard beans
• carnation
• Provencal herbs
• Bay leaf

From the above you need to select a maximum of 4-5 positions.

In addition to tomatoes, the following do well in this sauce: bell peppers, carrots, onion, fresh apples, hot capsicum.

As preservatives you can use: salt, sugar, vegetable oil, vinegar (apple, table, wine), citric acid.

Among the many recipes for preparing vegetables for the winter, there are also recipes for homemade tomato sauce. It is 100% natural and useful product. The recipe includes simple and affordable ingredients.

Some useful tips:

• Choose tomatoes that are fleshy, ripe, without damage. You can remove the skin from the tomato, or you can cook with it.
• You can add aromatic spices to the tomato sauce to taste. Rosemary, allspice, thyme, oregano and others are used.
• To avoid any seeds, after blending the vegetable mixture, you can rub it through a sieve.
• To make the sauce thick, it must be reduced over low heat to 1/3 of its original volume.
• When preparing the sauce, it is more convenient to use small containers - 0.3-0.5 liter jars. This container is more convenient to use, it can be easily sterilized in a microwave oven (at full power for 5 minutes, adding 50 ml of water).

Homemade tomato sauce is popular with many housewives. It is delicious and prepared with natural products, taking into account the tastes of family members.

Simple tomato sauce without vinegar

Ingredients:

• 1 kg of ripe tomatoes,
• 1 kg sweet pepper,
• 5 cloves of garlic.

Wash the vegetables and remove the seeds from the pepper. Cut the vegetables into arbitrary slices and grind in a blender or meat grinder.

Pour the resulting puree into a saucepan, put on low heat, bring to a boil and boil for 7-10 minutes. The mixture must be stirred periodically to prevent it from burning.

Add garlic, passed through a press, salt, sugar, spices (to taste) and cook for another 7-10 minutes. You can make the sauce without garlic.

Pour the hot sauce into sterile jars and roll up. Cool and store in a cool place.

Tomato sauce for the winter with vinegar

Ingredients:

• tomatoes – 5 kg;
• garlic – 5-6 cloves;
• sweet bell pepper – 1.5 kg;
• allspice – 10 pieces;
• black pepper – 15 pieces;
• onions – 5-6 medium-sized pieces;
• cloves – 6-7 pieces;
• mustard seeds – 7-10 pieces;
• table vinegar 9% – 1.5 tbsp. spoons;
• salt – 60 g;
• sugar – 100 g.

To prepare this sauce, we need a large enamel pan.

1. Pre-washed tomatoes should be peeled. To do this, you need to pour boiling water over them so that the peel can be easily removed.
2. Pass the chopped tomatoes and seeded bell peppers through a meat grinder.
3. Next, we peel the onion and garlic and also pass it through a meat grinder.
4. Transfer the resulting mixture and spices (allspice and black pepper, cloves and mustard) into a saucepan and simmer over low heat for 1.5 hours, stirring occasionally. The sauce should evaporate.
5. When the sauce reaches the desired consistency, gradually add granulated sugar and salt and simmer for another 30-40 minutes.
6. After the sauce thickens, add 9% table vinegar to it and continue to simmer for another 5 minutes, stirring constantly.
7. Pour the finished sauce into sterilized jars and cover with a lid. Turn the jars with the resulting sauce upside down and place them in warm place. When the sauce has cooled completely, you can turn the jars over.

9% table vinegar can be replaced with apple cider vinegar.

A recipe for tomato and apple sauce that everyone will love!

• 1 kg ripe tomatoes,
• 4 things. apples,
• 1 PC. bell pepper,
• 1 PC. onions.

Wash the vegetables thoroughly under running water and dry.

Cut the prepared ingredients into arbitrary pieces and place in a saucepan. Add three cloves of garlic and ¼ of the chili pepper. Cover the pan with a lid and place on low heat. Simmer vegetables for 15 - 20 minutes.

Add spices and herbs, bay leaf, 1 tablespoon each of salt and sugar to the future sauce. Spices used include ground black pepper, paprika, cloves, and coriander. Cook the sauce with the spices for another 5-10 minutes.

Discard the bay leaf. Pour the vegetable mixture into a blender and puree until smooth.

Pour the resulting mass back into the pan, add 20 ml of 9% vinegar, bring to a boil and remove from heat.

Pour into sterile jars and seal with sterile lids. Store cooled jars in a cool place.

Tomato sauce with apples is served with poultry dishes, cold cuts, and used as a dressing for pasta dishes.

Spicy tomato sauce for the winter

• Large fleshy tomatoes – 1.5 kg;
• Garlic – 3-4 cloves;
• Red hot pepper – 1 pod;
• Basil (can be dried) – 20g;
• Olive oil – 1.5 tbsp. spoons;
• Bulgarian sweet pepper – 3 pieces;
• Salt – 2 tbsp. spoons;
• Granulated sugar – 2.5 spoons.

Cooking method:

For cooking you will need a deep frying pan.

1. Wash the vegetables thoroughly, remove seeds and peels.
2. Cut peeled tomatoes, garlic, sweet and hot peppers into slices.
3. Pour 2 tablespoons of olive oil into a deep frying pan and put on fire.
4. When the oil is hot enough, add bell peppers, hot peppers and garlic. Fry for 7-10 minutes, stirring constantly.
5. Add tomatoes cut into large slices to the fried vegetables. Cover the pan with a lid, stir and simmer over low heat for about 1.5 hours until the mixture thickens.
6. When the sauce reaches the desired consistency, add salt, sugar and basil, simmer for another 5 minutes and remove from heat.
7. Pour the resulting sauce into a sterilized jar, roll up the lid and place in a dark place.

Advice . To get a thick sauce, choose soil-grown varieties of tomatoes rather than greenhouse varieties. They release the least amount of juice and boil down better.

Krasnodar tomato sauce

To prepare homemade Krasnodar tomato sauce for the winter, you need the following ingredients:

• tomatoes – 2 kg;
• medium-sized sweet and sour apples 3-4 pieces;
• garlic 6-8 cloves;
• red hot pepper (1/2 medium-sized pod);.
• ground black or a mixture of peppers 1.5-2 tsp;
• salt 3 tsp;
• honey or sugar 2 tbsp. l;
• nutmeg 1 tsp;
• cinnamon – 1 des.l.;
• vinegar 6% 40-50 ml.

Blanch the tomatoes in boiling water for 2-3 minutes, then immerse them in ice water. Peel the skin and cut into two to four pieces (depending on the size of the fruit). Place the cut tomatoes in a saucepan and simmer for 20-25 minutes until completely softened. 3-5 minutes before the end of cooking, add cinnamon, hot and black pepper. Cool slightly and rub through a sieve.

Peeled and cut into slices apples are boiled until soft in a small amount of water. Beat the apples using a blender and combine with pureed tomato mass. Mix thoroughly, add salt and sugar. Simmer the mixture over low heat for 30 minutes.

5 minutes before the end of cooking, add nutmeg, vinegar and garlic to the sauce.

Sterilization

To prepare tomato sauce for the winter, thoroughly wash and then sterilize the jars. Boil the lids for at least 5 minutes. The finished sauce is placed in a 0.5-0.75 l container and sterilized:

• in a microwave oven – 5-7 minutes;
• in a saucepan with boiling water – 15-20 minutes;
• in an oven preheated to 160°C – 10-15 minutes.

The jars are twisted and turned over until they cool completely.

If possible, use beef varieties of tomatoes, which have sweet, firm flesh. It is better to add sugar and salt at the end of cooking, when all the excess liquid has boiled away.

When cooking the sauce, it is advisable to use enameled or stainless steel dishes. Cooking in it will preserve all the vitamins as much as possible.

Tomato sauce for the winter without sterilization

To prepare tomato sauce use:

• tomatoes – 6 kg;
• onion – 6 medium-sized heads;
• garlic – 10 cloves;
• hot pepper – 2-3 peppercorns;
• salt – 1 tbsp. heaped spoon;
• sugar – 200-250 g;
• apple cider vinegar – 100 ml.

In addition to the tomato base, you can use various fruits, vegetables, herbs and spices.

The tomatoes are thoroughly washed, undamaged ones are selected and passed through a meat grinder. Place in a saucepan, adding chopped onion. When adding fruit and vegetable ingredients to the sauce (plum, sweet pepper, apples, zucchini), they are crushed together with tomatoes and onions. The resulting mass is brought to a boil and boiled until a thick mass is obtained.

2 minutes before readiness, add spices, crushed garlic, sugar, salt and vinegar.

The pods of hot pepper are extracted from the resulting mass and passed through a meat grinder again (broken with a blender). To obtain a more delicate consistency, rub through a sieve. Bring to a boil again.

When canning prepared tomato sauce:

• sterilize jars, boil lids;
• the hot sauce is immediately put into jars and rolled up;
• hot jars turned upside down are wrapped and left for 2-3 days.

Adding apple, grape or balsamic vinegar to the sauce will add a zesty note.

Pizza sauce for the winter

Ingredients:

• Tomatoes – 4 kg;
• Onions – 5-7 heads;
• Sweet bell pepper – 500 gr.
• Garlic – 1.5 heads;
• Provençal herbs – 3 teaspoons;
• Olive oil – 2 tbsp. spoons;
• Apple cider vinegar – 100 gr.
• Salt – 2 tbsp. spoons;
• Sugar – 5 tbsp. spoons

For a spicier sauce, add 1 chili pepper to all ingredients.

Cooking method:

1. Wash the tomatoes, pour boiling water over them, remove the skin and cut into slices.
2. Peel the onion, garlic and bell pepper.
3. We pass the prepared vegetables through a meat grinder, put them in a saucepan with a thick bottom and put them to simmer over low heat, stirring occasionally. Cook for 40-60 minutes.
4. When the mass thickens, add olive oil, a mixture of Provençal herbs, granulated sugar and salt to the sauce.
5. Cook for another 10 minutes, then add apple cider vinegar to the pan and mix thoroughly. Let the sauce simmer for another 2-3 minutes and remove from heat.
6. Pour the prepared pizza sauce into jars. After the sauce has cooled completely, put it in a cool place.

If you prefer to prepare sauces sunflower oil, and not olive oil, then choose high-quality refined oil.

Video: pizza sauce from Irina Khlebnikova

Tomato sauce for bolognese

• Tomatoes – 5 kg;
• Tomato paste – 250 gr.
• Onion – 6-7 heads;
• Garlic – 1 head;
• Olive oil – 3 tbsp. spoons;
• Basil – 20-25 gr.
• Paprika – 20-25 gr.
• Parsley – 40 gr.
• Red pepper – 5 gr.
• Ground black pepper – 5 gr.
• Wine vinegar – 100 gr.
• Salt – 1.5-2 tbsp. spoons;
• Granulated sugar – 5 spoons.

To prepare the Bolognese base sauce, you will need a medium-sized saucepan and a frying pan.

1. Place the pre-washed and chopped tomatoes in a saucepan and cook for 2 hours over low heat.
2. Place the finely chopped onion in a frying pan heated with olive oil and sauté. When the onion becomes transparent, add finely chopped garlic and fry for another 3 minutes.
3. Transfer the tomato paste into a deep container and dilute it with tomato juice obtained during the cooking of tomatoes. Add to the saucepan with the tomatoes and stir.
4. Next, add spices (black and red pepper, paprika), salt and granulated sugar, mix everything. Finely chop the parsley and basil and add it to the pan.
5. Cook the sauce for 7-10 minutes and add garlic and onion sautéed in olive oil. At the very end, add wine vinegar, let it simmer for 5 minutes and remove the sauce from the heat.

Place the finished Bolognese sauce in sterilized jars, cover with a lid and put in a warm place to cool.

Tomato pulp sauce: economical technology

The technology proposed here involves the use of cake as a raw material for tomato sauce, which remains after extracting the juice from the tomato using a centrifugal electric juicer, which leaves a sufficient amount of liquid in the waste.

If you have an auger juicer with dry waste, you can use tomatoes or their juice as a raw material.

The production process looks like this:

• rub the cake remaining after squeezing the tomato juice through a sieve;
• Squeeze the resulting puree through cheesecloth to remove excess water, pour into a wide saucepan and place on the stove;
• put the crushed ingredients, the composition and quantity of which are indicated in the selected recipe, spices - preferably in a gauze bag;
• set the heating temperature of the pan so that the mass gurgles slightly, and cook, stirring constantly;
• after 60 minutes, remove the bag of spices, cool the mass, rub through a sieve and cook further, remembering to stir, until the desired consistency is obtained;
• 5-10 minutes before the end of the cooking process, add vinegar, salt, sugar and stir;
• Place the finished sauce in pre-sterilized jars, roll them up and store them in the refrigerator or cellar.

To remove from tomato puree more water, without making any effort, leave it in a gauze bag for a day in the refrigerator, allowing the water to drain on its own.

Below, as an example, are two options for a set of ingredients that give the sauce a taste and aroma that will satisfy most food lovers.

Classic recipe

The most common type of tomato sauce preparation due to the large number of possibilities for its use. For 1 kg of tomato puree (or 1.2 kg of tomatoes) you will need:

• onion – 1 medium-sized head;
• bay leaf – 1 pc.;
• cloves – 3 pcs.;
• sweet pea pepper – 5 pcs.;
• sugar – 1 tsp;
• salt – 0.5 tsp;
• vinegar 9% – 1 tsp.

With cilantro

For 1 kg of tomato puree (or 1.2 kg of tomatoes) you will need the following components:

Tomatoes are ripening in the beds and in the greenhouse - the harvesting season continues. Today I invite you to prepare tomato sauce for the winter with me. Prepared at home, it is much tastier than store-bought, if only for the reason that it does not contain preservatives, flavor enhancers, etc. Homemade sauce will be a pleasant addition to meat, fish, and pasta. Without it you can’t cook pizza, borscht, cabbage soup.

• To prepare the sauce, use only ripe, preferably fleshy, varieties of tomatoes.
• You can use bruised or spoiled fruits. Before putting them into use, they are thoroughly washed and the bad parts are cut off.
• If you have fewer tomatoes according to the recipe, reduce the proportions.
• For cooking, use enamel dishes.
• During the cooking process, the tomato mass is periodically stirred so that it does not burn to the bottom.

Tomato sauce - the easiest recipe

It seems to me that this is the one classic recipe preparations. The recipe is so simple that even an inexperienced housewife can handle it. This method is good because after preparation it does not require additional sterilization. I will show you this recipe step by step with photos.

To prepare 1 kg of tomato sauce you will need:

• tomatoes – 2-3 kg,
• sugar – 200 g
• salt – 50 g,
• vinegar essence - 3 teaspoons,
• garlic – 1 head,
• peppercorns (bitter or allspice) – 5-6 pcs.,
• cloves – 5-6 pcs.,
• ground cinnamon – 0.5 tsp.

How to cook:

The washed, dried fruits are cut into slices and placed in a pan or basin. A meat grinder is used to grind the fruits.

Cook for 1.5 hours, stirring occasionally. During this time, the mass in volume decreases by almost half due to the evaporation of the liquid.

To ensure homogeneity, the contents are mixed with a submersible blender or rubbed through a sieve. Using a blender is very convenient, this way even all the seeds are crushed, they become invisible. Tomato puree becomes more homogeneous.

After about 1.5 hours, salt and sugar are added to the boiled mass. Cook until the mixture is reduced by half. We continue to cook for another half hour, not forgetting to stir the tomato mass. The total cooking time will take 2 hours.

For aroma, add a gauze bag with spices and chopped garlic to the tomato mass. The bag of spices is removed at the end of cooking. A few minutes before the end of the process, add vinegar essence and let it simmer for a few more minutes. The finished tomato sauce is poured into sterile jars and covered with boiled lids. They roll it up right away. The jars are turned over to ensure they are sealed tightly.

Sweet tomato sauce

For cooking you will need products:

• 2.5 kg tomato,
• 2-3 onions,
• 250 g sugar + 1.5 tbsp. l. salt (adjust to your taste)
• 60 ml vegetable oil (for frying onions),
• 100 ml 9% table vinegar,
• 2 tbsp. l. starch (it is necessary as a thickener),
• Spices – 0.5 tsp. ground red pepper, 0.5 tsp. ground black pepper, 1 tbsp. l. hops-suneli, 1 tbsp. l. ground coriander.

How to cook:

1. Grind tomatoes in any convenient way. We remove the skins, you can first scald the tomatoes with boiling water, and then cold water. Or we put it through a juicer, but to get juice with pulp.
2. Chop the onion coarsely and fry in a frying pan until golden brown. When the onion turns golden, it gives off its aroma to the oil, remove it from the pan. Combine the chopped tomatoes and the remaining oil from frying the onions.
3. Place the tomato puree on medium heat and cook for 30 minutes.
4. At this time, chop the fried onion with a brander and add to the tomato mass.
5. After 30 minutes, add salt, sugar, vinegar and cook for another 30 minutes. Don't forget to stir.
6. Dilute the starch in cold water and add in a stream to the tomato sauce, stir, and boil for 15 minutes.

Pour the finished sauce into sterile jars and seal immediately. This quantity of products yields approximately 1.5 liters of sauce.

The recipe is quite simple, and the sauce for this recipe is prepared quickly.

For preparation you will need:

• tomatoes, better ground (they taste better) and fleshy, so that there is less liquid;
• apples - a third of the number of tomatoes;

For 4 l finished product you will also need:

• 3 tbsp. l. table vinegar,
• 1 large head of garlic,
• 1 tbsp. l. salt,
• 2 tbsp. l. Sahara,
• Spices – 0.5 tsp. nutmeg, 0.5 tsp. ground cinnamon, 1 tsp. ground red pepper.

How to do:

We cut apples and tomatoes into quarters, cutting out the stalks of the tomatoes and the core of the apples. We put them together in a saucepan and put it on the fire. When the tomatoes and apples are soft, use an immersion blender to blend them into a homogeneous mass. The skins will be finely crushed, they will not be noticeable. Then add spices, salt, sugar, garlic, and mix again with a blender.

Turn on the stove and boil for 2 minutes. The sauce is ready. Place it in sterile jars, cover with boiled lids, and roll up.

Spicy tomato sauce (Georgian style)

This recipe is without vinegar. You will need 5.2-5.3 kg of tomatoes. After you remove the excess from the fruit, the net weight will remain 5 kg. In addition, prepare:

• 2 -3 heads of garlic,
• Hot chili pepper 1 pc., for those who like it spicy - 2 pcs.
• 1 tbsp. l. salt + 1.5-2 tbsp. l. sugar (adjust to your taste)
• Spices - a tablespoon of ground coriander and suneli hops.

How to cook:

Remove the skin from the tomatoes. To do this, make a cross-shaped cut on the fruits, lower them in a colander into hot water, pour over with cold water. The peel can then be easily removed. Grind the tomatoes through a meat grinder. Place on the fire, stir, skim off the foam.

Cook for 2 hours. Shortly before the end of cooking, add salt, sugar, spices, and garlic. Stir and boil for another 10 minutes, taste for salt and sugar. Pour hot tomato sauce into mason jars and immediately seal.

Another recipe for tomato sauce with bell peppers in the video.

Dear readers, as you can see, preparing a delicious tomato sauce is very simple and quick. In the end you will get awesome delicious sauce, which you will enjoy during the long winter. And lycopene, which is abundant in red fruits, will undoubtedly benefit your health. It will increase appetite, help cope with excess weight and pathogenic bacteria in the intestines. It will strengthen the walls of blood vessels, and this is a good prevention of cardiovascular diseases. As an antioxidant, it will protect you from the development of cancer and improve skin condition. So make tomato sauce for your health!

This original technology for preparing tomato sauce at home using a recipe for the winter can be used in several cases at once. How to make thick tomato sauce without starch and boiling? We assure you that it is easier than you think.

Cooking time: 2 hours. Servings: 1-1.5 l.

Ingredients for tomato sauce:

• tomatoes – 2-3 kg;
• salt - to taste;
• sugar - to taste.

Homemade tomato sauce recipe

Use ripened soft tomatoes for the sauce - pink, yellow or red, whatever you have available. They need to be washed and sorted, discarding those that are spoiled or too green.

Next, you need to get rid of the skins on the tomatoes. If you have a small number of tomatoes, for example, 1-2 kg, you can pour boiling water over them, after making cross-shaped cuts. After 5 minutes, drain the boiling water and pour ice water over the scalded tomatoes. The peel of these tomatoes is very easy to remove. For a slightly larger volume of tomatoes, we suggest using a grater. Take half a tomato in your hand and rub the pulp. The entire “skin” remains in your hand - throw it away and take the next half of the tomato. Well, for a large harvest, take a regular juicer. With its help you will get rid of not only the peel, but also the seeds.

After scalding, cut the peeled pulp into halves, cutting out the stalks.

Now from these halves in any convenient way (with a blender, food processor, meat grinder) we get the most common tomato juice. I just want to put it on the stove right away, but since today’s recipe for tomato sauce is without boiling, let’s see what needs to be done next!

Pour all the tomato juice into a colander with gauze or cloth and... That's all! Of course, you will need to wait a few hours until all the excess clear liquid is separated from the red tomato pulp. Depending on the initial volume of juice, approximately 1 liter of juice – 1 hour. But this time can be spent on something else - useful or pleasant, but not on standing over a hot stove and constantly stirring the juice.

After 1-2 hours we see the following picture: a thick tomato mass has formed in a colander with gauze.

We remove the colander and look into the pan - this liquid would need to be boiled for a long time, wasting time and effort. By the way, you don’t have to pour it out, but use it to prepare okroshka and other summer first courses, where they use an acidified liquid like kvass or ayran.

Salt the already thick tomato sauce and add sugar to taste and need.

Place on the stove and bring to a boil, simmer for 5-7 minutes. You can make it even thicker, and for this you will need a maximum of 15-20 minutes, because... The sauce initially has a rather thick consistency.