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Recipe for sauces for the winter. Tomato sauces and ketchups for the winter

A jar of bright, fragrant, amazingly delicious tomato sauce will fill even the most gloomy winter days with memories of a sunny summer!

The ability to cook tomato sauce is a matter of honor for a good housewife. Every family that loves tomatoes has its own secrets that make the taste of homemade tomato preparations unique.

Tomato sauce recipes can be found in almost every national cuisine of the world. This popular "seasoning" is used both for marinating various products and for serving ready-made dishes.

Such popular dishes as borscht, meatballs, vegetable stew, pizza with tomatoes and basil, stuffed pepper Without tomato sauce, they will lose their zest.

Homemade tomato preparations have many advantages. First, they are suitable for any dish. Secondly, by adding a variety of vegetables, spices and herbs, adjusting the amount of salt and sugar, you can achieve an extraordinary variety of tastes.

Spicy tomato sauce will be a great addition to meat and fish. Sweet preparation will set off the taste of baked potatoes. Pasta with sourness will add spice to first courses and vegetable side dishes. And for pasta and side dishes of cereals, a sweet and sour delicacy of tomatoes is ideal.

In our selection - recipes for the most delicious tomato sauces for the winter.

7 recipes for tomato sauce for the winter

Recipe 1. Classic tomato sauce

Ingredients for 2 liter jars: 3 kg of tomatoes, 140 g of sugar, 25 g of sea salt, 80 g of 6% vinegar, 1 clove of garlic, 20 cloves, 25 black peppercorns, red pepper.

Peel the tomatoes, chop finely, put in a saucepan and cook over medium heat until the tomatoes are reduced by one third. In this case, do not cover the dishes with a lid.
Next, add sugar, and when it dissolves, salt the tomatoes and keep the pan on fire for a little more. After that, lay the spices in the tomato mass and cook for no more than 10 minutes.
When the sauce has cooled, rub it through a fine sieve - this way you will weed out large spices.
Then shift again tomato paste in a saucepan, bring to a boil, arrange in sterilized jars and roll up.

Recipe 2. Tomato sauce with apples

Ingredients for 10 half-liter jars: 10 kg tomatoes, 4 large sweet apples, 1 teaspoon ground black pepper, 0.5 teaspoon ground cinnamon, 1 teaspoon nutmeg powder, 1 teaspoon honey, 0.5 teaspoon ground red pepper, 5 large cloves of garlic, 2 tablespoons of 9% vinegar.

Transfer the tomatoes, peeled and cut into small slices, into a saucepan and simmer over low heat until they become soft, and then wipe the workpiece through a sieve.
Cut apples as small as possible, stew and grind, and then combine with tomatoes and simmer for 10 minutes.
Add honey, spices to the tomato puree and cook for 10 minutes. Send vinegar and garlic to the pan last, then hold it on fire for another 5 minutes.
Pour the hot tomato sauce into dry, sterilized jars and roll up immediately. This sweet and sour tomato delicacy goes well with vegetable dishes, potato casseroles and cabbage cutlets.

Recipe 3. Kuban tomato sauce for the winter

Ingredients for 4 half-liter jars: 3 kg of tomatoes, 8 garlic cloves, 3 onions, 8-10 cloves, 14 allspice peas, 0.5 teaspoon ground cinnamon, 10 black peppercorns, 2 tablespoons 6% apple cider vinegar, salt and sugar to taste (about 3 teaspoons salt and 3 tablespoons sugar).

Remove the skin from the tomatoes, cut into small pieces, put in a cauldron or pan with a thick bottom and put on medium heat. Tomatoes are best taken fleshy, with a minimum content of juice and seeds. Cook covered for 10-12 minutes, until soft.
While the tomatoes are boiling, prepare a set of spices for the sauce. Mix black, allspice and cloves, wrap in a bag in cheesecloth or thin white cotton cloth.
Onion cut into half rings or cubes. Chop the garlic cloves finely. When the tomatoes soften, add the onions to them, mix and cook under the lid for 6-7 minutes, until the onions are soft. The sauce should be slightly reduced and thickened. Then add the garlic, stir and, uncovered, cook over low heat for another 2-3 minutes.
Transfer the sauce to a blender and puree into a thick, smooth puree. If you want to achieve a homogeneous consistency, without small particles of seeds, wipe the puree through a fine strainer.
Transfer the sauce to a heavy-bottomed cauldron, put a bag of spices in it and cook over low heat until it thickens. Then flavor the tomato paste with salt, sugar and ground cinnamon, boil for 5 minutes and pour in the vinegar.
Pour the boiling sauce into hot, sterilized jars, cover with lids and seal tightly. Turn the jars upside down, wrap them in a blanket, blanket or warm jacket for a day.

Recipe 4. Mexican Salsa Tomato Sauce

Ingredients for 4 half-liter jars: 1 kg of tomatoes, 2 onions, 200 g of green chili peppers, 2 bell peppers, 6 cloves of garlic, 1 teaspoon of dried oregano, 5 tablespoons of 9% vinegar, 1 tablespoon of sugar, 0.5 teaspoon salt, 5 tablespoons vegetable oil, cumin optional.

Wash the chili pepper, cut it in half lengthwise, remove the stalk and all the seeds. If you want to make a not very spicy seasoning, bake the fruits in the oven for 10 minutes and peel them - that's where all the spice is.
Finely chop the chili pepper. Finely chop the onion. Peel the bell pepper from the stalk and seeds and cut without removing the peel.
Free the tomatoes from the skin, and also cut off the hard place where the tomatoes are attached to the branches. Cut into cubes to 2-3 cm, add garlic, vinegar, salt and seasonings to the tomatoes, mix, immerse in a large saucepan and keep over medium heat, stirring constantly until they boil.
Then reduce the heat and simmer over low heat, stirring occasionally, for about 20 minutes. Arrange the finished salsa in sterilized jars and close with screw caps boiled for 5 minutes.
Turn the jars over and let them cool. It is not necessary to cover with a blanket. Spicy lovers will love this spicy sauce. It is served with eggs, fish, meat, beans and cauliflower.

Recipe 5. Fragrant tomato sauce for the winter

Ingredients for 10 half-liter jars: 11 kg of tomatoes, 750 g of sugar, 4.5 kg of onions, 350 ml of vinegar, 180 g of table salt, 60 g of garlic, 0.5 teaspoon of cinnamon, 2 tablespoons of mustard, 10 inflorescences cloves, 10 peas of allspice.

Blanch the peeled tomatoes, cut in half and put in a large deep cauldron.
Finely chop the onion and garlic, put in a bowl with tomatoes, add spices (their amount can be adjusted to taste) and half the sugar.
On a low heat, simmer the future sauce until it is reduced by half.
Then pour salt and the second half of sugar into the cauldron. Boil until the loose mixtures are completely dissolved. Remove the bowl from the heat and pour in the vinegar.
Pour the prepared tomato sauce into jars, cover with lids and sterilize for 15 minutes.
After the specified time, roll up the jars, turn them over, wrap them in a warm thing and leave to cool completely.

Recipe 6. Tomato sauce with carrots for the winter

Ingredients for 6 half-liter jars: 3 kg of tomatoes, 1.5 cups of vegetable oil, 0.5 kg of carrots, 2-3 cloves of garlic, 1 kg of sweet pepper, 1 bunch of parsley, 2 tablespoons of salt, 1 cup of sugar, 2 tablespoons of vinegar.

Cut the peeled tomatoes into slices. Peel the carrots and cut into pieces. Squeeze the garlic through a press. Bell pepper cut into sticks.
Grind prepared peppers, tomatoes and carrots in a blender. Pour the vegetable puree into a saucepan, bring to a boil over low heat, stirring well. Boil the sauce for 25-30 minutes.
Add chopped garlic vegetable oil, finely chopped parsley, sugar and salt.
Bring the sauce to a boil and keep on the stove for another 3-4 minutes.
Pour in the vinegar, let it boil again, pour into sterilized jars and roll up.

Recipe 7. Spicy tomato sauce with horseradish

Ingredients for 10 half-liter jars: 10 kg of tomatoes, 1 kg of horseradish, 800 g of garlic, salt to taste.

Peel horseradish and garlic. Remove the skin from the tomato.
Grind all vegetables separately in a meat grinder.
Boil the tomatoes for 20 minutes, add horseradish and simmer for another 10 minutes. Add garlic at the very end.
Salt the sauce to taste, let it boil and pour into sterilized jars. Tomato sauce with horseradish is not only tasty, but also healthy: in winter it will serve as a good prevention of colds.

Recipe 8. Tomato sauce with basil for the winter

Ingredients for 2 half-liter jars: 1 kg of tomatoes, half a clove of garlic, 1 bunch of green basil, 100 ml of refined vegetable oil, 2 tablespoons of sugar, 2-3 teaspoons of salt, parsley if desired.

Rinse parsley and basil thoroughly and dry with napkins, and then finely chop the greens.
Remove the skin from the tomatoes, coarsely chop the pulp and boil for 30 minutes. Then chop the tomatoes with an immersion blender.
Squeeze the minced garlic, basil and parsley into the puree. While stirring the sauce, gradually pour in the vegetable oil. Simmer over low heat for 15-20 minutes. At the end, add sugar and salt.
Strain the sauce through a sieve for a silky texture. And if you want it to thicken better, evaporate it for a while or add a little diluted starch.
Pour the prepared sauce with basil into sterilized jars and carefully tighten the lids. This sauce is perfect for pizza and spaghetti.

1. Tomato sauce is suitable for any variety of tomatoes. The main thing is to select ripe, juicy, without traces of spoilage and rotting fruits.

2. To make it easier to remove the skin, you need to make cross-shaped cuts at the base of the tomatoes, pour over them with boiling water and immediately dip them into ice water.

3. It is best to cook tomato sauce in a stainless steel dish or in an enamel pan. When cooking tomatoes, be sure to constantly remove the foam with a slotted spoon.

4. Sugar, salt and spices are added when the excess liquid has evaporated (vegetables should decrease in volume by about half). If you are preparing tomato sauce for the first time, add salt, sugar and spices gradually, each time tasting it.

5. Vinegar is added at the very end of cooking, 1-2 minutes before the end of cooking.

6. To remove seeds from tomato puree, you need to rub it through a fine strainer.

7. It is better to take small jars for blanks, with a volume of 0.3-0.5 liters.

8. Garlic will give the sauce a piquant spiciness, apple, grape or any other fruit vinegar - a pleasant sweetness.

Store shelves are full of jars with all kinds of ketchups and sauces. But how can they compare with home-made, cooked with love, from selected tomatoes, according to special, proven recipes.

Homemade tomato sauce- a very useful preparation. It matches with almost everything. If you stock up on such a sauce in the fall, in winter it will be so nice to open a jar of sunny delicacies, fresh and appetizing, reminiscent of a colorful, warm summer.

“Good luck with your experiments in the kitchen and delicious winter!»
Alesya Musiyuk for site site

Ketchup is bliss… You can literally eat anything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy real tomato sauce with spices and seasonings, more and more starch, dyes, and preservatives ... There is only one way out - to cook ketchup yourself. Only in this way will you know exactly what is in your ketchup, and you will cook it according to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you won’t get by with a couple of jars.

The classic tomato sauce-ketchup, described in the 1969 issue of Home Economics, consists of tomatoes, salt, sugar, vinegar, and spices. It is, so to speak, basic recipe, because now there is a huge number of its modifications, designed for every taste.

Ingredients:
3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a knife of hot red pepper.

Cooking:
Finely chop the tomatoes, put in a saucepan, put on fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.

Ingredients:
6.5 kg of tomatoes,
10 g garlic
300 g onion
450 g sugar
100 g salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.

Cooking:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Ingredients:
3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns
3-4 juniper berries,
salt.

Cooking:
Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then decompose hot into sterilized jars and cork.

Ingredients:
5 kg of tomatoes,
1 cup chopped onion
150-200 g of sugar,
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
piece of cinnamon,
½ tsp ground celery seeds.

Cooking:
Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.

Ingredients:
3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 tbsp with a top of salt,
10 fleshy peppers,
1-3 pods hot pepper(to taste) or 1 tsp. ground cayenne or chili pepper.

Cooking:
Grind tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.

Ingredients:
500 g tomatoes,
500 g onion
1 kg of multi-colored sweet pepper,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.

Cooking:
Grind tomatoes, onions, sweet and hot (together with seeds) peppers (meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to a minimum and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired thickness, stirring constantly. Arrange hot in sterilized jars, roll up.

Homemade ketchups are made not only from tomatoes, but apples, herbs, plums, sweet bell peppers are added to them... All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:
10 large fleshy tomatoes,
4 sweet apples
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar,
3 large cloves of garlic.

Cooking:
Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine the tomato and apple puree in a saucepan, put on a slow fire and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately arrange in sterilized jars. Roll up.

Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 tbsp ground black pepper,
1 tbsp dry mustard,
salt to taste.

Cooking:
Grind all the ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ingredients:
5 kg of tomatoes,
10 sweet feathers tsev,
10 bulbs
2.5 cups of sugar
2.5 tbsp salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili pepper,
½ tsp ground paprika,
½ tsp ginger,
1 tbsp starch (if necessary).

Cooking:
Cut vegetables into large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to a minimum and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and boil to the desired density over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cold place.

Ingredients:
5 kg of tomatoes,
3-4 bulbs
3 sweet peppers,
2 tbsp salt,
300 g sugar
100-150 ml 9% vinegar,

½ tsp ground red pepper,
a little cinnamon
greens.

Cooking:
Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.

Ingredients:
2 kg of tomatoes,
2 large onions
100 g sugar
1 tbsp salt,
1 tsp ground black pepper,
1 tsp ground ginger,
1 tsp ground cloves,
2 tbsp dry red wine
1 tbsp fresh grated horseradish
2 tbsp wine vinegar.

Cooking:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.

Ingredients:
2 kg of tomatoes,
1 kg plums,
500 g onion
1 head of garlic
1 tsp black pepper
1 tsp red pepper,
salt, sugar to taste.

Cooking:
Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be prepared in a variety of ways. Good luck preparing!

Larisa Shuftaykina

Tomato sauce and ketchup are a favorite addition to main dishes. And no wonder - the fresh spicy smell of tomatoes and spices simply invigorates and cannot leave anyone indifferent. Of course, you can just go to the store and choose any ketchup or tomato sauce that you like. But we assure you that properly prepared homemade preparations are very different from store-bought sauces for the better.

You don't need to prove it, you need to try it at least once in your life, and you will never want to buy ketchups and sauces again.

Tomato sauce for the winter

In order to prepare an unusually fragrant tomato sauce for the winter, you will need the following products:

Oil, it is best to take olive oil - 3 tablespoons;

Garlic - 5 small spoons;

Onion - one small onion;

Basil or oregano (the same) - a tablespoon of dry powder;

Canned tomatoes - 800 grams;

Fresh tomato sauce - 4 tablespoons;

Sugar - a tablespoon;

Bay leaf - one piece;

Ground black pepper - to taste;

Salt - to taste;

Vinegar - 2 tablespoons of 9% vinegar.

Take a clean saucepan, then pour olive oil into it, heat it up. Then you need to put very finely chopped onion and garlic there. After that, you need to free the canned tomatoes from the peel and put in a pan, sweat. Immediately pour in dry basil powder, tomato sauce from fresh tomatoes, which you previously boiled to a thick state. Next you need to add pepper and salt, bay leaf. Simmer it all over very low heat exactly until at least a third of this sauce has been evaporated. Add vinegar, stir and switch off.

After that, you should take the jars that you sterilized in advance, and pour the prepared sauce there hot, roll up and store in the cold.

Tomato sauce for the winter with spices

In order to prepare such a tomato sauce, you will need to take the following ingredients:

Garlic - 15 medium sized cloves;

Hot pepper - 5 very small pods;

Suneli hops - 5 teaspoons;

Ripe fleshy tomatoes - 5 kilograms;

Ground coriander - 2 tablespoons; add sugar and salt to your taste.

It is necessary to wash the tomatoes, peel them, after blanching them for a minute. After you need to cut them into slices and move them to the refrigerator for a day. Juice will begin to flow from the tomatoes, which we will pour out. We will have a very thick tomato mass, which we will put on fire. Boil it all over the smallest fire, so that it all rubs through a sieve. After you need to take the juice that you previously drained, and boiled tomato puree, mix together and put on fire again. As soon as everything starts to thicken, you need to add sugar and salt, suneli hops and coriander, and then garlic. Everything needs to be cooked for 5 minutes. After you need to decompose into already sterilized jars.

It is also possible not to add such juice, then it will be possible to cook all this much less.

Tomato sauce for the winter

If you want to prepare tomato sauce for the winter, you need to take the following products:

For 10 cans of fragrant tomato sauce per half liter, you need to take:

Fleshy Red Tomatoes:

11 kilograms;

White onion - 4.5 kilograms;

Coarse salt, preferably sea salt without the addition of iodine - 180 grams;

Vinegar at 6% - 350 ml;

Garlic - 60 grams;

Cinnamon - 4 grams;

Sugar - 750 grams;

Cloves - about 10 grams;

Dry mustard seeds - from 5 grams;

Allspice - no more than 3 grams;

In order to prepare tomato sauce for the winter, do the following. You need to take tomatoes, sort them out so that there are no fruits with dents or damage, rotten places. If you come across such ones, put them off without regret, since it is enough for a small amount of spoiled pulp to get into the workpiece, and it will no longer stand. Then you need to wash them very well, knead in boiling water for a few minutes. After you need to shift the tomatoes into the water, where there is ice. Tomatoes almost immediately after such processing begin to wrinkle a little, a network of tiny cracks appears on them, so now it will not be difficult for you to remove the skin from them. Once this is done, cut the tomatoes into small pieces. Then you need to transfer the tomatoes into an enameled pan with thick stacks or into a duck-house, where our sauce will be cooked. Peel the onion and garlic, then chop very finely.

Put onions and granulated sugar to the tomatoes - 385 grams, garlic. After that, you need to put all the other spices, including peppers. Next, the tomato sauce is cooked over low heat until the tomato mass is exactly half the size. After that, you can add all the remaining sugar and salt. Stir until the salt and sugar are completely dissolved. Now you need to add vinegar to the pan to the tomatoes. Stir and turn off. Banks should be washed and scalded with boiling water, lids too. In order for the sauce to keep well, the jars must have time to dry. Pour in the sauce while it's still hot and roll up immediately. Store only in the cold.

Tomato sauce for the winter from finger tomatoes

For such a sauce for the winter, you will need the following products:

Sterilized tomato paste without high quality additives - 200 grams;

Finger tomatoes - 1.6 kilograms;

Garlic - 4 cloves of garlic;

2 small onions;

Ground black pepper and salt are added to taste;

A little chopped basil.

If you love Italian aromatic herbs and seasonings, you can use them to make this sauce. Marjoram, oregano, thyme are just great for him.

The sauce must be prepared carefully, and first of all, start by processing the tomatoes themselves. To do this, you need to take tomatoes, finger varieties are best - they are quite sweet and meaty and are just perfect for our purposes. You need to cut one tip of the tomato crosswise, the same must be done with all the other tomatoes. After you need to put them in a saucepan and scald with boiling water. After half a minute, the tomatoes need to be transferred to a basin with crushed ice and cold water using a slotted spoon.

Then, using a small, sharp knife, peel all the tomatoes.

Now peel the onion. It is best to cut it into small cubes, although you can rub it on a grater. Now take a little vegetable oil, pour it into a heavy-bottomed pan, heat it up and spread the onion. Fry until transparent, it is not necessary to wait for the golden color. After that, you need to shift the garlic to the onion, which you previously very finely chopped very finely. After you need to fry it all for 30 seconds, you don’t need it anymore, otherwise the garlic starts to give a very unpleasant smell. Then you need to put tomatoes, sterilized tomato paste to onions and garlic, cook all this for at least 50 minutes, constantly stirring the contents of your saucepan. Usually during this time, the tomatoes are just remarkably boiled soft. Salt, add pepper and aromatic herbs. Herbs, if you have them fresh, will need to be washed and chopped after drying from excess water. This sauce should still simmer after adding the herbs for about 12 minutes. And then you need it, until it has cooled down, put it in dry, clean jars and roll it up. It keeps just fine through the winter if the jars and lids have been sterilized and only the freshest and whole tomatoes have been selected for the sauce.

Tomato sauce for the winter

For such a sauce, you will need to take very beautiful and ripe tomatoes - 2 kilograms. They need to be washed and peeled. Then put them in a large saucepan, put on a small fire. Stir the tomatoes all the time so that the sauce is reduced at least twice. After that, 10 minutes before you turn off this tomato sauce, add a bite of 9% tablespoon - 3 tablespoons. You should also add sea salt - no more than 30 grams. Sugar must be added to such a sauce, otherwise the tomatoes will be sour. Sugar for the number of tomatoes in two kilograms you need to take 120 grams. Be sure to add the garlic to the sauce, which you previously peeled and passed through the press. If you like other spices, such as black and allspice, as well as cloves or cinnamon, then you can add them too. Boil the sauce for another 5 minutes, and then pour into dry and clean jars.

After that, the tomato sauce still needs to be sterilized - jars of half a liter must be kept in water for at least 20 minutes. After removing the jars from boiling water, they are immediately rolled up, wiped, turned over and cooled.

Classic tomato sauce

To prepare the tomato sauce classic recipe, you need to take the following products:

Tomatoes - 3 kilograms;

Sugar - 140 grams;

Sea salt - 25 grams;

Vinegar at 6% - 80 grams of vinegar;

Carnation - 20 buds;

Garlic - 1 clove;

Peppercorns - 25 pieces;

Red pepper.

Wash the tomatoes, then cut them into smaller pieces, put them in a saucepan, let it all boil down by one third. The pot in which you boil the tomatoes should not be covered with a lid. Next, you must take sugar, cook until it dissolves, then add salt and hold it on fire for a little more. After you need to take the spices, put them in the tomato mass and cook for no longer than 10 minutes.

Now wait a bit for the sauce to cool down and rub it through a fine sieve. Large spices can be weeded out this way. After that, the tomato mass is again transferred to the pan, brought to a boil, laid out in jars, rolled up.

Spicy tomato sauce for the winter

For those who like all sorts of different spicy dishes, you will definitely like this tomato sauce - spicy, spicy, and very fragrant. All you need to do is take these products:

Red tomatoes - 3 kilograms;

White onion - half a kilogram;

Sugar - up to 400 grams, depending on the variety of tomatoes and how sour they will be;

Mustard - 2 tablespoons;

Vinegar at 9% - 300 ml;

Bay leaf - 3 pieces;

5 black peppercorns;

Juniper berries - 3 pieces;

Salt to taste.

In order to prepare the sauce, the tomatoes are washed, they wait a little for the water to drain from them. After that, you need to cut them finely enough. Next, you need to peel the onion, chop it into small cubes, put it in a saucepan with two tablespoons of water, steam it a little. And then pour in the tomato mass. Cover everything with a lid, put on a small fire and cook for 15 minutes. After you need to open the mass, wait for it to cool a little and wipe everything through a sieve. Now, in a separate saucepan, slightly heat the vinegar along with the spices. Once the vinegar boils, remove it from the heat. Wait for it to cool and pour over the tomatoes. After that, you need to take tomatoes with vinegar and cook until the contents of your pan are reduced by at least one third. Next, you need to season everything with sugar and salt to taste. Add mustard, cook for another 7 minutes, and you can put everything in jars. Roll up and seal everything.

Ketchup for the winter

This ketchup turns out to be very tasty, it is perfect for any kind of meat and poultry, as well as for any main dish. The aroma of such ketchup is simply magical, and the taste does not lag behind. To prepare it, stock up on the following ingredients:

Tomatoes - 3 kilograms;

Garlic - 15 large cloves of garlic - it is best to take winter varieties of garlic for these purposes;

Sugar - 1 glass;

Salt - 1 tablespoon with a small slide;

Peppers, quite fleshy - 10 pieces;

Hot Pepper - One to three peppers, depending on how hot you like it.

Tomatoes need to be washed. After washing the peppers, peel them, put them in cold water. Cut everything into small pieces. Take a metal meat grinder, you can use a blender, rinse with boiling water, and then put all the vegetables that you have prepared into it and grind into a homogeneous mass. Then all this must be placed in a saucepan with very thick walls, mixed with sugar and salt, put on a small fire. As soon as everything boils, you need to put the fire on the minimum value and cook for at least 45 minutes. Just before the end of cooking, you need to add garlic to the ketchup, which you previously chopped or passed through a press. Cook for approximately 10 more minutes. After that, you can lay everything out in sterilized jars and roll it up, and then store it in any cold place in the refrigerator or cellar.

Ketchup made with apples

In order to make ketchup that resembles store-bought ketchup as much as possible, apples often have to be added to it. Try and you cook ketchup according to this recipe. For it, you will need to take the following products:

Tomatoes - 10 kilograms;

Sweet apples - 4 large apples;

Ground black pepper - 1 teaspoon;

Cinnamon - half a teaspoon;

ground nutmeg - 1 teaspoon;

Red pepper - to taste, but not more than half a teaspoon;

Honey - a teaspoon;

Vinegar at 9% - 2 tablespoons;

Garlic - 5 large cloves

You need to cut the tomatoes and put them in a saucepan, simmer until they become soft and then you need to rub it all through a sieve. Next, you need to take the apples and cut them as small as possible, then put them out and wipe them too. Mix everything together and transfer to one pan, simmer for 10 minutes. Then you need to add all the spices and honey, cook for 10 minutes. Lastly, you need to add garlic and vinegar, cook for another five minutes, and then put it in dry jars and roll it up immediately until everything has cooled down.

It is said that cooks hide flaws and errors in cooked dishes with the help of sauces. But we don't need it. We can simply use such wonderful preparations of vegetables for the winter as sauces, lechos, lutenits, ketchups in order to diversify our menu, make dishes tastier, more original, more nutritious. And all you need is nothing - tomatoes or peppers and some seasonings. And some time. And now a pleasant aroma is floating, stimulating our appetite.

Tomato sauce - preparation with spices.
Tomato 5 kg, hops-suneli seasoning (sold in stores) 5 teaspoons, garlic 15 cloves, hot pepper 5 pods (but it is better to focus on your taste), ground coriander 2 tablespoons without a slide, add salt and sugar to taste. Cut the tomatoes into slices and let stand in a cold place for up to a day. A watery juice should come out, which must be drained. A thick mass that remains to boil over low heat, then wipe through a colander, then through a sieve. Now you need to mix the juice (strained) and mashed potatoes, what happened. Cook this tomato mixture, stirring over low heat. When it thickens, add finely chopped hot pepper, crushed garlic, suneli hops, coriander, salt, sugar. Boil for another 5 minutes and roll up the banks.
It is possible not to add the whole tomato juice to the expressed translucent juice, then it will take less time to boil. And it is used for preserving fruits in juice.

Tomato ketchup with sweet pepper.
Grind tomatoes, peppers and onions, cook over low heat until softened. Pass through a juicer or rub through a colander with a fine mesh (mesh), through a sieve. Boil the resulting puree, add the remaining ingredients and boil for 20 minutes. Pour into sterile jars and screw on the lids.
Tomato 4 kg, onion 10 pieces, sweet pepper 6 pieces, sugar 1 cup, vinegar 0.5 cup, seasonings to taste. (cinnamon, red ground pepper or others).

Adjika - preparation for the winter.
We take 1 liter of ground tomatoes. Also grind 6 pieces of sweet and 3-4 pieces of hot peppers, garlic 150 grams. Add salt, ground hot pepper to taste. Can be boiled and rolled up, can be stored in the refrigerator.

Adjika with carrots.
Carrots 0.5 kg, sweet pepper 0.5 kg, tomato 3 kg, sour apples 0.5 kg, scroll through a meat grinder. Boil 1 hour. Then add a glass of vegetable oil and sugar. Boil for 15 minutes, add a glass of vinegar and cook for another 15 minutes (see that the liquid has evaporated somewhat and the adjika is not watery). Then put crushed garlic (150 grams), 5-8 peas of bitter pepper, salt to taste. Boil for 10 minutes and roll up.

Prepare for the winter vegetable sauce with horseradish.
Pass tomatoes (10 kg) through a meat grinder. Peel and grind garlic 0.8 kg and horseradish 1 kg. Mix everything, salt to taste. Place in jars and close with plastic lids. Store in a cool place.
If storage conditions are not very suitable, then do so. Grind everything separately. Boil the tomato mass for 20 minutes, then add horseradish, boil for 10 minutes. Put garlic last, salt and cook for 10 minutes. Roll up hot.

Lecho - homemade for the winter.
Tomato 1 kg, salad pepper 1.3 kg, onion 250g, salt 20g, a pinch of black pepper, 3 tablespoons of water.
Remove the seeds from the pepper and cut it into strips 5 mm wide. Cut the tomatoes into small pieces. Chop the onion. Salt the vegetables, pepper, add water (if the tomatoes are juicy, then without water) and cook in a saucepan for 10 minutes. Fill jars with mass and sterilize liter containers for 30 minutes.
You can use hot filling, then boil for 1o minutes with 1/3 of the tomato, then add the rest and cook for 30 minutes. And cut up the tomatoes.

Lecho tomato, seasoning for the winter to any dish.
You can prepare in this proportion. Tomatoes 3 kg, garlic 7 cloves, a glass of sugar, salt 1 tablespoon, and only 6 salad peppers.
Finely chop the tomato 1 kg, put in a saucepan. Cut the pepper into strips and send it there. Boil 10 minutes. Cut the remaining tomatoes into slices, add to the boiled mixture, add sugar, salt and cook for 20 minutes. Then add crushed garlic and boil for another 10 minutes. With garlic, you can add finely chopped greens. Arrange in hot jars and roll up.

Lutenitsa - pepper and tomato sauce - winter preparation of vegetables.
Take the fleshy pepper, remove the seeds and finely chop. Boil in water until done. Tomatoes cut into pieces, warm. Rub the tomato and pepper through a sieve. Boil the resulting puree until thickened. Then add sugar, salt, vegetable oil, garlic, herbs, hot pepper. Boil for 15 minutes, pour into jars and roll up. You can not cook, but add everything to the puree, mix so that the sugar and salt dissolve, sterilize in liter jars 40 minutes.
For 10 kg of sweet pepper, 3 kg of tomatoes, 15 grams of ground red hot pepper, 30 grams of garlic, 40 grams of greens, a glass of vegetable oil, 1 tablespoon of sugar, salt to taste.

Homemade ketchups: preparations for the winter

Some 20 years ago, only a few people heard about ketchup, and store shelves were occupied by half-liter jars with Krasnodarsky tomato sauce. As children, we ate it almost in jars - with bread, to heartburn, how delicious it is! And then ketchup appeared - oh, this is bliss ... You could literally eat everything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy real tomato sauce with spices and seasonings, more and more starch, dyes, and preservatives ... There is only one way out - to cook ketchup yourself. Only in this way will you know exactly what is in your ketchup, and you will cook it according to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you won’t get by with a couple of jars.

The classic tomato sauce-ketchup, described in the 1969 issue of Home Economics, consists of tomatoes, salt, sugar, vinegar, and spices. This is, so to speak, a basic recipe, because now there are a huge number of its modifications, designed for every taste.

Ingredients:
3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a knife of hot red pepper.

Ingredients:
3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns
3-4 juniper berries,
salt.

Ingredients:
5 kg of tomatoes,
1 cup chopped onion
150-200 g of sugar,
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
piece of cinnamon,
½ tsp ground celery seeds.

Ingredients:
3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 tbsp with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne or chili pepper.

Homemade ketchups are made not only from tomatoes, but apples, herbs, plums, sweet bell peppers are added to them... All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 tbsp ground black pepper,
1 tbsp dry mustard,
salt to taste.

Cooking:
Grind all the ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ingredients:
5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp salt,
300 g sugar
100-150 ml 9% vinegar,

½ tsp ground red pepper,
a little cinnamon
greens.

Ingredients:
2 kg of tomatoes,
1 kg plums,
500 g onion
1 head of garlic
1 tsp black pepper
1 tsp red pepper,
salt, sugar to taste.

As you can see, homemade ketchups can be prepared in a variety of ways. Good luck preparing!

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