When preparing supplies for the winter, every housewife tries not only to spin a lot of various salads, pickled and salted vegetables, but also special seasonings for cooking first courses, stews, stews, sauces, etc.

Garlic and tomato seasoning

The most popular among lovers of culinary delights is a rich sweet and sour dressing with a spicy taste. Here is a good example of such a seasoning. For the winter, you can make an excellent tomato that you want to eat right out of the can, with a spoon. Its recipe contains the following components: 250-300 g of garlic (you should not put more, it will turn out fiery), 1-1.5 kg of ripe, fleshy tomatoes, horseradish roots - 200 g, you can do it a little less, it's up to your taste. Included in the seasoning for the winter, from tomato and garlic, 60 g of vegetable oil, 100-120 g of sugar (if you like it sweeter - pour 150), a little salt (to taste, but not less than 15 g) and 50-60 g of vinegar. Pour boiling water over the tomatoes to remove the skin. Grind them in a meat grinder or chop finely. Grate horseradish, put in a saucepan with tomatoes. Mix with oil, sugar, salt and vinegar, which are a natural preservative for this seasoning for the winter from tomatoes. Pack the blank in jars of 250 and 500 g, cover with plastic lids or and store in the refrigerator or in a dry cellar.

Tomato and Pepper Seasoning

Vegetable dressings, in addition to a pleasant taste, contain a lot of vitamins and substances useful to our body. which make seasonings for the winter from tomatoes an indispensable tool for good nutrition. Yes, and everyday life at the stove, they facilitate to the maximum. Therefore, dear hostesses, do not be lazy, make preparations for the future, and then just open the cans, season your dishes! In as, even verses went! But we digress, a very tasty assorted seasoning awaits us. To prepare it, you will need: 1 kg of carrots and bell peppers, a pound of onions, 2 kg of tomato, 100 g of salt. Peel the carrots and cut into small circles or straws. Do the same with onions, peppers, tomatoes (it is better to cut them into slices). Put the ingredients in a pot, salt, boil and boil for 15-20 minutes. If you like, add some sugar and sunflower oil. Without removing the seasoning from the heat, pack it in jars (sterile) and immediately roll it up. An excellent preparation for dressing soups and borscht, roasts and stews is ready for you!

If the tomatoes are green

And finally, the hit of the article - seasoning from with hot peppers to boot! Yes, you can make this yummy too! For it you will need: green or brown tomatoes - half a kilo, the same amount of sugar, hot peppers in pods - a few pods, half a teaspoon of citric acid tea and 200 g of water. Put the tomatoes in boiling water for a couple of minutes, then remove and cut into small slices. Sprinkle them with sugar, pour in water. Grind peppers, mix with tomatoes. Pour acid into them. Bring the saucepan to a boil over high heat, then reduce it to medium and cook the dressing until the tomato slices are transparent. Then pack in sterile jars and close.

Let your twists come to everyone's taste!

During the ripening season of tomatoes and peppers, almost every housewife tries to prepare a sufficient number of blanks for the winter. Especially popular are homemade sauces, ketchups, adjikas and seasonings, which include tomatoes and peppers.

Tomato and pepper seasoning for first and second courses

You will need to take:

• a kilogram of tomatoes and hot capsicum;
• garlic - 1 kg;
• apple cider vinegar - 200 ml;
• salt and herbs - according to individual preference.

seasoning preparation:

Pass tomatoes, garlic and pepper through a meat grinder, salt, add pepper, mix, add vinegar and leave for 12 hours to infuse. Squeeze out excess juice before serving. Seal without sterilizing. Store in a cool place.

Seasoning from tomato and pepper "appetizing"

Required components:

• tomatoes - 3 kg;
• kilogram of sweet pepper;
• hot pepper - 1-2 pods (optional);
• carrots - 500 g;
• 60 g of salt;
• vegetable oil - a glass;
• 4 heads of garlic;
• sugar - 200 g.

Cooking sequence:

Grind all the ingredients through a meat grinder, salt, add sugar, vegetable oil and cook over low heat for about half an hour. Chop the garlic and put in seasoning before the end of cooking. Arrange hot in jars and seal with lids.

A simple seasoning of tomato and pepper for borscht

Take these products:

• tomatoes - 3 kg;
• Bulgarian pepper - 3 kg;
• salt - according to taste preferences.

Sequencing:

Prepare tomatoes and peppers and chop through a meat grinder. Add salt to taste. Place in a container, put on fire, boil for 5 minutes. In a hot state, decompose into prepared jars and close with lids. Do not roll up. Store in cellar or refrigerator.

Tomato and Pepper Seasoning for Pasta

You will need the following ingredients:

• tomatoes - 3 kg;
• 10 pieces. sweet pepper;
• granulated sugar - 200 g;
• 1 head of garlic;
• salt - 30 g.

Cooking order:

Grind the tomatoes through a meat grinder, cut the pepper into strips. Add sugar, salt, mix, cook for 45 minutes. 10 minutes before the end of seasoning, add chopped garlic. Spread hot seasoning in jars and seal hermetically.

Seasoning from tomato and pepper for dumplings

To prepare you will need to take:

• tomatoes - 5 kg;
• 0.5 kg of bell pepper and 2 bitter;
• garlic - 200 g;
• half a liter of vegetable oil;
• sugar, salt, parsley - individually.

Seasoning process:

Tomatoes, pepper twist through a meat grinder. Pour in sugar, salt and pour in vegetable oil. Boil for one and a half hours. 5-10 minutes before the seasoning is ready, squeeze the garlic into the mixture and add the parsley. Distribute the seasoning for dumplings while still hot into jars and roll up the lids.

A jar of bright, fragrant, amazingly delicious tomato sauce will fill even the gloomiest 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 borsch, meatballs, vegetable stew, pizza with tomatoes and basil, stuffed peppers without tomato sauce 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.

1. 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.
2. 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.
3. When the sauce has cooled, rub it through a fine sieve - this way you will weed out large spices.
4. Then put the tomato paste back into the 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.

1. 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.
2. Cut apples as small as possible, stew and grind, and then combine with tomatoes and simmer for 10 minutes.
3. 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.
4. Pour the hot tomato sauce into dry, sterilized jars and roll up immediately. This sweet and sour tomato treat 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 cloves of garlic, 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).

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 tomatoes, 2 onions, 200 g green chili peppers, 2 bell peppers, 6 garlic cloves, 1 teaspoon dried oregano, 5 tablespoons 9% vinegar, 1 tablespoon sugar, 0.5 teaspoon salt, 5 tablespoons vegetable oil, cumin optional.

1. 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.
2. Finely chop the chili pepper. Finely chop the onion. Peel the bell pepper from the stalk and seeds and cut without removing the peel.
3. 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.
4. 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.
5. 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.

1. Blanch the peeled tomatoes, cut in half and put in a large deep cauldron.
2. 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.
3. On a low heat, simmer the future sauce until it is reduced by half.
4. 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.
5. Pour the prepared tomato sauce into jars, cover with lids and sterilize for 15 minutes.
6. 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.

1. Cut the peeled tomatoes into slices. Peel the carrots and cut into pieces. Squeeze the garlic through a press. Sweet pepper cut into cubes.
2. 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.
3. Add chopped garlic, vegetable oil, finely chopped parsley, sugar and salt.
4. Bring the sauce to a boil and keep on the stove for another 3-4 minutes.
5. 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.

1. Peel horseradish and garlic. Remove the skin from the tomato.
2. Grind all vegetables separately in a meat grinder.
3. Boil the tomatoes for 20 minutes, add horseradish and simmer for another 10 minutes. Add garlic at the very end.
4. 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.

1. Rinse parsley and basil thoroughly and dry with napkins, and then finely chop the greens.
2. Remove the skin from the tomatoes, coarsely chop the pulp and boil for 30 minutes. Then chop the tomatoes with an immersion blender.
3. 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.
4. 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.
5. 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

Thistle- it's delicious spicy seasoning for the winter from tomatoes with the addition of bell and hot peppers, garlic and salt. Many would call her Adjika, but this is not Adjika. Thistle was the name given to this seasoning in Kazakhstan, where I lived for many years. Everything is very simple in preparing this dish. This is what I like about thistle, that in winter, when you serve it on the table, you feel the smell and taste of fresh tomatoes, besides, it is an excellent seasoning for almost any dish. Add it even to soup, even to borsch, but bread with thistles is tastier than delicious. I advise everyone if you can’t make such a seasoning now, then take note thistle recipe necessarily.

Thistle recipe - seasonings for the winter from tomatoes

5 kg. tomatoes

3-5 kg. red bell pepper

from 1 to 3 kg. hot pepper

1000-1,200 garlic

Some practical advice on how to cook thistle:

Thistle Recipe:

Thistle Recipe very simple, and for the preparation of Thistle it is very important to choose the right tomatoes: they must be homemade, sweet and it is better to choose tomatoes without damage. Since the tomatoes are ground fresh, depending on what taste they have, your seasoning will have such a taste in the future.

We take red bell pepper (well, preferably), if the color of the seasoning is not important for you, we also use green. Adjust the amount of pepper to your taste. That is, the seasoning should not be too liquid. Here it also depends on the tomatoes, if the tomatoes are too juicy, then add more pepper, if the tomatoes are fleshy, you will need less pepper. According to the consistency, we make the thistle so that it is convenient to spread it on bread, but keep in mind that you do not cook borscht and “so that the spoon stands” is completely inappropriate here. There should be a lot of hot pepper, I repeat once again, the product is natural, without canning, therefore, pepper here serves not only as the main manager in terms of spiciness, but is also responsible for the preservation of the thistle, i.e. bitterness prevents fermentation. Add garlic to your taste, but not less than 800 grams for the required number of tomatoes.

Cooking Thistle:

Such p recipes how to cook thistle I call: recipe seasonings for the winter- it doesn't get any easier.

We wash all the vegetables, cut off the butts from the tomatoes, peel the bell and hot peppers from the seeds (I’m already used to doing this, that I remove the seeds from the hot peppers, but I think this is not at all necessary). We clean the garlic. We twist in a meat grinder: tomatoes, peppers and garlic, salt and mix with a completely clean and dry spoon. It is better to oversalt slightly than undersalt. Salt is also a good preservative.

Pour the thistle into always clean, sterilized and dry jars. We close the neck of the jar with cling film, and on top with a plastic lid. And put in the refrigerator. At such a temperature, as in the refrigerator, the thistle remains fresh and will stand at least until the summer. We take out the thistle from the jar only with a clean and dry spoon.

Thistle is my son's favorite condiment and one of my family's favorite manta spices.

Bon Appetit everyone!

Each of us is not averse to eating delicious food and strives to feed our family only with the best products. The main task of sauces and seasonings is to bring new interesting notes to any dish, thereby improving and diversifying the everyday menu. This issue is especially acute in the winter season, when less food is available to cooks than in summer and autumn. This is where the workpieces save.

It is difficult to find a more pliable vegetable for the preparation of various kinds of additives than a tomato. Tomato seasoning for the winter is very popular, and every housewife prepares a similar sauce year after year to pamper her family when the time comes. When calculating the ingredients in this recipe, it is assumed that 2 half-liter jars of the product are closed.

Advice: If you like spicy sauces, increase the amount of garlic added during cooking. At the same time, the mass of other components should remain unchanged.

Ingredients

Servings: - + 48

• tomatoes 1 kg
• Sweet pepper 3 pcs.
• garlic cloves 2 pcs.
• salt 1/2 st. l.
• granulated sugar 60 g
• allspice 3 pcs.
• Carnation 3 pcs.
• ground black pepper taste

per serving

Calories: 8 kcal

Proteins: 0.2 g

Fats: 0 g

Carbohydrates: 1.6 g

60 min. Video recipe Print

We carefully examine the tomatoes, wash them, remove the stalks and cut off the spoiled places, if any. We cut each vegetable into 4-6 parts and pass through a meat grinder.

We clean the peppers from tails and seeds, cut them into convenient pieces and also process them using a meat grinder. Add the mixture to the tomato puree.

Put the resulting mass into an enameled pan of a suitable volume, put on fire. Immediately after boiling, add salt, sugar, allspice and cloves there, reduce the heat of the burner and simmer everything together for 30 minutes.

Peel the garlic and push it through a press. After the allotted time, add this ingredient along with ground black pepper. Stir and keep on the stove for another 10 minutes.

We wash and sterilize jars. The easiest way to do this is with an oven. There you need to place clean, damp containers and lids and hold inside for 15 minutes at a temperature of 120 degrees Celsius. After that, the container becomes completely suitable for conservation.

Tomato seasoning should be poured into prepared jars and rolled up with lids using a key. Turn over and wrap the containers with the finished seasoning with a thick blanket, wait for the preservation to cool completely and store it until winter.

Advice: since the jars for tomato seasoning need small ones, the usual method of boiling the container is convenient for sterilizing them. Just place the containers and lids in a pot of cool water so that it is higher than the jars. Place the bowl on the stove and cover. After the liquid boils, wait 5 minutes, and then remove all items from the pan with tongs and transfer to a dry, clean cloth.




If desired, before packaging the sauce in jars, you can add carefully chopped greens of your choice to its composition. It can be cilantro, basil, the usual dill and parsley, or a combination of several types of herbs. Focus on your taste and adapt the seasoning preparation technology for yourself.

As you can see, the recipe for the supplement is simple, and the taste is such that you will lick your fingers. A mixture of tomato and pepper puree combined with aromatic spices is a versatile seasoning that goes well with meat, fish dishes and side dishes. You can just spread it on bread - in any case it turns out delicious.