Tomato sauces are very loved for their versatility.
They are added to roast, or pilaf, vermicelli and fried potatoes. Any side dish with them becomes an almost full-fledged dish.
Often, the housewives, making winter preparations, invent them literally "on the fly", there are few vegetables that, in one way or another, did not fall into tomato dressings.
What can I say, plums and cherry plum, Jerusalem artichoke and even apricots in the form of pieces of dried apricots also find application. We offer you several tried and tested recipes.
General principles used in the preservation of tomato sauces for the winter
• For sauces take ripe vegetables without damage and rot.
• Vegetables are thoroughly rinsed with cold, preferably running water, allowed to dry.
• Ready-made sauces are poured only into sterilized dishes, still boiling.
• Rolled up containers are turned downwards with lids and tightly covered with a blanket on top. After 10-14 hours, the blanket is removed, and the preservation is removed for storage.
• If a measuring cup is mentioned in the recipe, a standard two hundred milliliter cut glass is assumed.
• The metal caps are thoroughly washed and sterilized by boiling for five minutes.
Caucasian tomato sauce with plum, Caucasian style
Ripe plums give a light plum flavor, somewhat reminiscent of gravy in the Caucasian chakhokhbili. And if you use cherry plum, or not quite ripe fruit, the taste will become even more unusual. Try it with poultry dishes, or use it as a substitute for ketchup in hot dogs.
Ingredients:
• 2 kg of medium-sized plums;
• 2.5 kilograms of ripe, juicy tomatoes;
• hot pepper - large peppercorn;
• salad onions - 600 grams;
• mustard powder - half a teaspoon;
• 2-3 full tablespoons of large potash salt;
• 9% vinegar - 80 ml;
• ground cinnamon - 5 grams;
• 1 cup of granulated sugar;
• greens - one bunch of parsley and basil;
• half tsp. hand-ground peppercorns;
• whole clove, dried - 4 umbrellas.
Cooking method:
1. From the onion to remove the husk and cut into medium lobes.
2. Remove the bones from the plums.
3. With a tomato cut the stalk.
4. Chop onions, plums, tomatoes.
5. Pour the resulting mixture into a pan, preferably thick-walled, or at least with a thick bottom or in a pot and slowly bring to a boil. Next, put the sugar, salt and mix thoroughly.
6. Tie parsley and basil greens in one bundle, so that the thread remains up to 30 cm long. Put the bundle into the boiling mixture and tie the thread to the pan handle. This will remove unnecessary residues when the herbs give up their flavor and taste.
7. Add mustard powder, cloves and pepper.
8. Hot pepper in several places cut across and also put in a pot with boiling mass.
9. Boil with constant stirring, removing the resulting foam.
10. After half an hour, pour the almost finished sauce over the hot sieve, in small portions and wipe, having previously removed the sprigs of herbs and hot pepper.
11. Once again, pour everything into a clean container and set to cook.
12. After 20 minutes pour vinegar, mix well and turn off the heat.
13. Pour into a prepared container and roll it up.
The main tomato sauce for the winter (with apple)
A little sweetness in a tomato allows you to add apples, although there are very few of them in the recipe, but you will immediately feel them in the finished product. Very good, this dressing with fried liver.
Ingredients:
• tomatoes - 8 kg;
• apples - 4 pcs. medium sweetness and size;
• garlic - 6 teeth;
• ground cinnamon - 5 grams;
• honey - 1 dessert spoon;
• nutmeg is not very finely ground - one dessert spoon;
• dessert spoon of vinegar.
Cooking method:
1. Peel the apples and cut them into small slices.
2. Cut tomatoes into small pieces.
3. Stew apples and tomatoes in different pots.
4. After 15 minutes Tomatoes and apples to remove and grind until a smooth mashed potatoes.
5. Pure mashed potatoes in an unenamelled pot and cook for a quarter of an hour.
6. Put honey, spices, salt and a little sugar, mix and leave to simmer on medium heat for another 10 minutes, or a little more.
7. Add crushed garlic, pour in vinegar and add 5 minutes of dvar.
8. Done. Can be bottled.
Russian ketchup - tomato sauce for the winter, with horseradish
Horseradish is used not only in national Russian cuisine, dishes are found with it in southern Europe and even in Japan, where it is used by its close relative - "Wasabi". Well, we add this root to the tomatoes, to give them sharpness and a peculiar color.
Ingredients:
• 500 grams of onions;
• ripe and fleshy tomatoes - 2.5 kg;
• horseradish root;
• ground ginger;
• red wine, dry varieties;
• half a measuring cup of unrefined granulated sugar;
• manually pounded in a mortar, or ground cloves;
• dessert spoon of wine vinegar;
• salt, saddle, medium grinding.
Cooking method:
1. Onions are formed in half rings and cooked with a pre-prepared tomato mass with a slight boil for about half an hour.
2. Remove the tomatoes boiled with onions from the heat and gently wipe through a small or medium sieve.
3. Pour wine, sprinkle spices, sugar, salt at the discretion and set to boil back, on medium heat.
4. After an hour, put a tablespoon of horseradish chopped with a fine grater, wine vinegar and leave it to warm up well for 10 minutes.
5. Pour into cans and immediately roll up.
Classic tomato sauce for the winter
The classic recipe, which, varying the ratio of hot pepper and seasonings, can be obtained both spicy and scorching hot. The application is practically unlimited, you can even make sandwiches with butter and sauce, or use it in half with tomato paste to season the borsch.
Ingredients:
• 4 kilograms of very ripe tomatoes;
• chilli pepper - 2 peppercorns;
• garlic - 7 cloves;
• onions - 4 heads;
• salt;
• sugar - 250 grams;
• apple cider vinegar - 80 ml.
Ground seasonings:
• one full teaspoon - allspice; cloves; coriander.
• paprika - half a measuring cup;
• half a teaspoon: ginger; cinnamon.
Cooking method:
1. Chop garlic to make gruel.
2. Cut the peeled onions, forming rings.
3. Pour onion rings and garlic into the prepared tomato mass. Put the whole pods of bitter red or green pepper and cook with low heat.
4. When the onion gains sufficient softness, remove the pods of pepper, and grate the boiled tomatoes with the onion on a sieve.
5. Add apple cider vinegar, ground spices, granulated sugar and potash salt to the tomato-onion puree at discretion, and, boiling, boil it on a slow heat for 1/4 hour.
6. Pour into jars and roll up.
Green tomato sauce for the winter
I can’t believe it, but this is also tomato sauce, although it does not look much like its counterparts, it does not remind them of either taste or color. Is it only the name and application. Very good, if you decide not to invent masterpieces and just give it to the grilled meat.
Ingredients:
• green or milk ripeness, tomatoes - 3.5 kg;
• lettuce - 2 kg;
• boiled cooled water - 1.2 liters;
• half a kilogram of granulated sugar;
• salt - 50 grams;
• a glass of table vinegar;
• ready mix of ground spices at your discretion.
Cooking method:
1. Finely chop the green tomatoes into slices.
2. Chop the onion in half rings.
3. Put the slices of tomatoes and chopped onions into the container.
4. Pour everything, preferably with some cool boiled water. Cook with slight heating, without interrupting stirring, until the vegetables soften.
5. Approximately 45 minutes later, grind everything through a sieve and pour into a clean pan.
6. Add unrefined granulated sugar, coarse salt, table vinegar, spices, and boil for 1/3 hour.
7. Pour into cans and roll up.
Delicate tomato sauce for the winter - "Svetlanka"
What Svetlana was the first to invent this composition, probably no one will ever know, my grandmother gave it to me along with the original name. And although you have to tinker with boiling mashed potatoes, but the result is an excellent memory for the woman who invented it.
Ingredients:
• you need 2.5 kilograms: ripe tomatoes; Bulgarian red pepper and lettuce;
• unrefined sugar and coarse salt at your discretion;
• 9% vinegar - 50 grams;
• half a tablespoon of ground cinnamon;
• ground allspice and black, peas, half teaspoon
Cooking method:
1. Pepper free from seeds and cut lengthwise into several pieces.
2. Divide the tomatoes into two halves, chop the onion into rings.
3. Vegetables put in a thick-walled pot or in a pot and put to boil.
4. After 0.5 hours, grind everything on a sieve or skip the already cooled vegetable mixture through a juicer.
5. Put the sugar and mix well. Salt, season with spices and boil over low heat.
6. When the mass decreases in volume by one third, pour in the vinegar and heat it for 10 minutes.
7. Pour the sauce into the prepared dishes and close for the winter.
Ketchup "Gentle". Bulgarian tomato sauce for the winter
No, do not try to repeat what you can buy in the store! If you like some kind of "shop" ketchup, it is better to buy it. Below is described the real ketchup, homemade, slightly spicy, adored by children and loved by adults. Do you want your household to ask: “Is ketchup home today?”, And refuse to buy it - boldly cook it!
Ingredients:
• onions and ripe tomatoes - 3 kg each;
• red or dark green Bulgarian pepper - 3.5 kg;
• two bay leaves;
• granulated sugar - 4 tables. spoons;
• cloves - 4 pieces;
• salt;
• table vinegar - 2 tables. spoons.
Cooking method:
1. 3 kg of peeled sweet pepper cut into small pieces.
2. Tomatoes divided into four parts.
3. Form the onion into half rings.
4. Fold the vegetables into a non-enameled bowl and simmer until softened.
5. When the onion is softened, and the pulp of the pepper will peel off from the skin, remove from heat.
6. Free the cooled vegetables from the skin and rub through the medium sieve.
7. Collect the resulting mashed potatoes in a bowl, add sugar and salt, toss the cloves and bay leaves on top.
8. Grate the remaining peeled sweet pepper and simmer again.
9. When the mass acquires the desired consistency, pour vinegar and heat for another 5 minutes.
10. Done, you can roll up in cans.
"Spark" - spicy tomato sauce for the winter
Acute. Very sharp! If you take the pepper of the sort "Spark", then no words are enough to describe the sharpness of the resulting tomato.
Ingredients:
• chilli pepper - 500 grams;
• sweet pepper, preferably red, and onions - one kilogram;
• 3 kg of fleshy tomatoes;
• black pepper (ground) - half a teaspoon;
• 4 tablespoons of unrefined sugar;
• 9% vinegar - 2 tbsp. l .;
• salt coarse - 1.5 tbsp. l
Cooking method:
1. Separate the hot peppers from the stalks and grind them with a meat grinder.
2. Tomatoes cut in half or in several pieces.
3. Remove seeds from the pepper and chop into pieces of about 1 centimeter.
4. Cook all prepared vegetables in a pan with a thick bottom for half an hour.
5. Remove from heating and gently grind through a sieve.
6. Return the resulting mass to the stove and, with low heat, reduce to the required consistency.
7. 3 minutes before the end of the pepper.
8. Ready sauce close in prepared containers.
Georgian tomato sauce for the winter
Another recipe with a Caucasian accent. A good illustration of how supple are refueling manipulations with seasonings. An almost universal basis, with the help of specific spices, becomes a taste familiar from childhood.
Ingredients:
• red meaty tomatoes - 4 kilograms;
• sugar and salt to taste;
• garlic - 5 teeth;
• sweet pepper - 1 kilogram;
• hot pepper - 1 piece;
• a mixture of spices "hops-suneli", coriander - half a teaspoon.
Cooking method:
1. Cut the tomatoes into pieces and fold into a bowl.
2. Clean the washed peppers from the seed pods and pour them into the tomatoes.
3. Put the bowl on the fire and with moderate boil stand for 1/2 hour.
4. Turn off the stove and rub still warm vegetables through a sieve.
5. To the resulting puree add bitter pepper and garlic, grated on a medium grater.
6. Pour seasoning mixture, sugar and salt.
7. Return to the fire and let the sauce boil twice.
8. Pour the boiling product over the cans and close for the winter.
Tomato sauce for the winter (adjika Crimean)
Adjika also refers to tomato sauces. Variations of its countless. In the Crimea, where the culinary traditions of all, without exception, the peoples of our country, such adjika is popular.
Ingredients on 5 liters adjika:
• sweet red pepper - 3 kg;
• tomatoes, can be overripe - 5 kg;
• large garlic at the rate of 1 head - per 1 liter of adjika;
• bitter pepper at the rate of 1 pod - per 1 liter of finished adzhika;
• sugar and salt.
Cooking method:
1. Pepper to separate from the stalks and seeds, cut into pieces.
2. Tomatoes cut into slices.
3. Cut the stalks of the hot pepper and remove the seeds, if you want to get sharp adjika, leave the seeds.
4. Grind all prepared vegetables.
5. Salt and add sugar.
6. Simmer for 0.5 hours.
7. Hot adjika poured into jars and roll up.
Tomato sauces for the winter - useful tips and tricks
• To make vegetables easier to grind through a sieve, remove the skin from them. To do this, blanch the tomatoes and peppers - lower them for a few minutes in cool boiling water, having previously cut them not deep. The hard peel is removed with a knife in large pieces.
• Tomatoes are very "fond" of salt, so a light pickle is usually only out of place.
• Condiments are also always relevant. Bay leaf, carnation umbrellas, black pepper peas, allspice, chilli pepper, sparks, coriander and cumin - the most popular. Such exotic products as marjoram, oregano, ginger and saffron, ground cinnamon and dill oil are often used in tomato sauces.
• You can speed up the sterilization process by placing pre-washed cans in the oven, bring the temperature to 180 degrees and keep the container for 15 minutes. Pour the ready-to-cook tomato mass only into completely cooled cans.
