Sauce from tomatoes for the winter - recipe with a photo

Ketchup is a kind of tomato sauce that is very popular in all countries of the world: no hamburger or shish kebab can do without this fragrant additive.

Unfortunately, the purchase of ketchup adversely affects your health and figure, and give it to children definitely not worth it.

"What can I do, because my child loves ketchup so much?"- you ask.The answer is simple - make sauce from tomatoes yourself, because in the product that you did personally, there will definitely not be any harmful additives, dyes and preservatives.

You can make this additive to the main dish not only once, but also prepare tomato sauce for the winter.

What products will be needed?

Before we present you tomato sauce recipes, let's talk about what foods and cans are worth choosing for twists.

The most important ingredient in this recipe -tomatoes. It is advisable to choose large fleshy fruits, but if there are none, then any others will do. The main advantage of seasoning is that you can use not only whole and even tomatoes, but you can buy for a lower price beaten, cracked or irregular forms (you still need to turn them into mashed potatoes). It is important only that they are fresh.
If you are making a tomato dressing for borsch, then it is not necessary to remove the seeds from tomatoes, but in other cases, take care that the seeds do not fall in the sauce.
Spices in all the recipes listed below - the ingredient is optional. Add them to your taste: like hot - more pepper, fragrant - more herbs, etc.
If you close a homemade sauce from tomatoes onwinter, then properly sterilize the jars and boil the lids. You can roll the product into glass bottles with a screw cap, however, in this case, store them in a cool place.

Classical sauce

This tomato sauce is neutral, although very tasty. I like it very much.

Ingredients:

Tomatoes - 1 kg.
Large onion - 2 pcs.
Sugar - 150 g.
Salt - 1 tbsp. l.
Vegetable oil without a smell - 50 ml.

Cooking method

If you took the tomato "unconditioned", then we cut out all the ruined and rotten places (note that "substandard" should be taken 1.5 times more than whole tomatoes without defects).

We cut tomatoes in large pieces. We wipe them through a sieve, skins and seeds are thrown away.

Cut the onions into small cubes. Fry it in a fairly large amount of oil until golden brown. We send tomato puree, salt and sugar to the fried onions. Fry the tomatoes until they are thoroughly boiled and the excess liquid will not evaporate from them.

Beat the mixture with a blender. We give it a boil again. Prepack the hot tomato sauce according to previously sterilized half-liter jars and roll them up. We put the jars on the floor, covered with a towel, lids down, wrapped a blanket and leave them in this form for the night. In the morning we put the banks in a dark place.

A recipe for tomato sauce for those who love spicy

This seasoning is suitable for passionate and hotnatures - fans of thrill. By the way there is an opinion that moderately acute food is useful for the stomach and blood circulation. Serve this sauce with meat or pasta.

Ingredients:

Tomatoes - 4 kg.
Garlic - 2 large heads or 3 medium.
Sugar - 6 tbsp. l.
Salt - 0.5 tbsp. l.
Black pepper grind - 1 tbsp. l. with a slide.
Sweet pepper - 10 peas.
Carnation - 10 inflorescences.
Vinegar - 2 tbsp. l.
Pepper spicy - 2 pods.
Paprika - 1 tbsp. l.

How to cook hot sauce

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

After boiling, reduce the fire under the pot and simmer the future sauce from tomatoes for half an hour.

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

While the sauce is being cooked, cleaned and let throughgarliclet whole garlic. Add it to the tomato mixture and stew it for 10 more minutes. Remove the sauce from the fire and wipe it through a sieve. Return the mixture to a saucepan, bring to a boil. Add the vinegar and take it another 10 minutes.

We pour the sauce over previously sterilized jarsand roll them. We put on the covered with a towel a floor of a jar lids downwards and we cover them with a warm blanket. Leave them in this form for 12 hours. After we remove the banks in a dark cool place.

Of the number of ingredients you haveshould get ketchup about three half-liter jars. If you want to cook such a homemade sauce from tomatoes in a larger amount, then take all the food more 2-3 times.

Sweet and sour sauce

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

Thanks to the fruits and honey contained in the product, it has a sweetish note and is therefore perfect for grilling meat. This ketchup is somewhat like an American favorite barbecue sauce.

Ingredients:

Tomatoes - 5 kg.
Sour large apples (for example, antonovka) - 2 pcs.
Black pepper powder - 1 tsp.
Cinnamon is on the tip of the knife.
Nutmeg - 0.5 teaspoon.
Honey - 1 tsp.
Spicy red pepper - 1 tsp. without a slide.
Garlic - 1 head.
Vinegar - 2 tbsp. l.

Cooking an excellent seasoning

Prepare tomatoes - wash, clean from spoiledplaces. We will cut the tomatoes into large cubes. From the apples remove the core with bones and also cut them into cubes. Mix apples with tomatoes in a saucepan. We put them on average fire for 30 minutes (until apples and tomatoes are softened).

The resulting mixture will be shredded through a sieve and sentback into the pan. Let's boil the tomato sauce for another 10 minutes. Add in the brew salt, black pepper, cinnamon, nutmeg and hot red pepper. Thoroughly mix and leave to languish another 5 minutes. After add honey, vinegar and garlic and boil for another 5 minutes.

Distribute the sauce according to previously sterilizedbanks. Let's roll them. Put the jars of the lid down on the floor, covered with a towel, and cover everything on top with a blanket. Let's leave them like this for the night. In the morning, we'll put it in the pantry or cellar.

Barbecue sauce

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

This world-famous masterpiece was invented in North America, and his recipe was sold around the world. Without his participation in the United States, there is not a single picnic in nature.

Its popularity is a tomato BBQ sauceIt is not only due to unusual and bright taste, but also because of its versatility: it can be used as an additive to the main dish and as a marinade for meat, poultry, fish or even vegetables.

Here is a classic recipe for this sauce, but you can change it depending on your own taste and the foods that you have.

Ingredients:

Puree from fresh tomatoes - 1 kg.
Tomato paste - 200 g.
Onions large - 2 pcs.
Vegetable oil is odorless - 0.3 cups.
Honey - 2 tbsp. l.
Grain mustard - 2 tbsp. l.
Granulated garlic - 2 tbsp. l.
Chili powder ground - 1 tsp. with a slide.
Worcester sauce - 30 ml.
Apple vinegar - 100 g.
Fragrant pepper and salt - to taste.

The cooking process

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

Add honey and tomato paste to the pan. Stir thoroughly and put it out for 5 minutes. Add the evaporated tomato puree to the mixture and cook over low heat for 15-20 minutes.

Add the vinegar, Worcesters sauce and salt. Pound the mixture with a blender. Boil the sauce for another 20 minutes. Pour the finished product over the sterilized jars and close them. Leave to cool on the floor under the blanket, turned the lid down. In a day, remove the jars in the cellar (if it's a cold season) or in the refrigerator.