1. First of all, let's prepare products for meat filling... We peel the onions, garlic and carrots, rinse them under running water. Now we cut the onion into cubes, grate the carrots on a medium grater, and either finely chop the garlic cloves with a knife, or simply pass them through a garlic press.
2. Pour into a frying pan vegetable oil and put it on fire. Immediately, we note that to prepare this dish, you will need a frying pan with high walls and always with a sealed lid. When the oil is well heated, fry the chopped onion in it under a closed lid until golden brown (remembering to stir so that it does not burn). Then add the garlic, mix and fry everything together for another 1-2 minutes.
3. Now is the time to add minced meat to vegetables. To prepare pasta according to this recipe, you can safely use minced meat from different types of meat - turkey, beef, pork, or even better, use a mixture of them, for example, take minced pork and beef, then the dish will turn out to be very juicy and aromatic.
So, put the minced meat in a frying pan and fry it with onions for the first 2-3 minutes without a lid to separate large pieces of minced meat into small lumps. Then add grated carrots, salt and pepper to taste, cover the pan with a lid and simmer everything together for another 4-6 minutes.
4. At this time, peel the peels from the tomatoes in their own juice, cut them into medium-sized pieces and add to the minced meat. If you do not have the opportunity to add exactly tomatoes to s / s, then replace them with ordinary fresh tomatoes or the same tomato paste. Only in the first case, you will also have to remove the skin from fresh tomatoes. To do this, small cross-shaped cuts are made on their surface, after which the tomatoes are poured with boiling water for 1-2 minutes (after this procedure, the skin will be very easy to peel). Or you can put tomato paste (only in a smaller amount), diluting it in 50 ml of ordinary boiled (hot) water.
5. Add dry basil with the tomatoes. Mix everything and simmer under a closed lid over moderate heat for another 10 minutes. At the same time, do not forget to periodically stir the contents of the pan and taste it for salt and pepper.
6. While the sauce is stewing, set the pasta to boil: pour water into a large saucepan, bring to a boil, add some salt and add the pasta to the pan, reduce the heat and boil it until al dente (that is, slightly hard on the inside). Remember that they will still be cooked with us along with the sauce. In this case, it is very important not to cook the pasta in advance, so that as a result they do not stick together in a lump, and even less so they do not soften. When preparing such dishes, it is always important to follow the rule: the sauce is waiting for the pasta, and not vice versa!
7. Remove the finished pasta from the heat, drain the water from them (this can be done with a colander), and then add quite a bit of oil. We send the pasta to a frying pan, mix everything, cover with a lid and heat it over low heat for a few more minutes so that the pasta has time to soak in the minced meat.
8. At this time we rub our favorite hard cheese on a coarse grater (for example, delicious Italian parmesan cheese).
We remove the finished pasta with tomatoes, garlic and minced meat from the heat and immediately serve it to the table, spreading it out on portioned plates. Sprinkle the finished dish on top with grated cheese and, if desired, decorate with leaves of fresh herbs.

Look in the 5th edition of the 2nd season of the cooking show "Simple Kitchen"

• Finely chop the onion, chili pepper.
• In a preheated skillet in olive oil, fry the onions, chili and crushed garlic.
• Chop the tomatoes in their own juice and add them to the pan, stir.
• After 3 minutes, put the basil leaves torn by your hands, mix.
• Simmer the sauce over the fire for about 5 minutes. When it boils, wait another 5 minutes, and then season with pepper, salt and add a few pinches of sugar. Mix.

• Pour half of the tomato sauce - it will come in handy for the next dish.
• Add the halved cherry tomatoes to the farfalle sauce. Simmer while the pasta is boiling. If the sauce thickens a lot, you can dilute it with boiled water.

• Put the pasta in boiling water, salt to taste.
• Boil "butterflies" until "aldente".
• Drain the water, add the pasta to the sauce, stir. Simmer over low heat for 5 - 10 minutes.

When serving, sprinkle the pasta with grated cheese and chopped herbs.

Recipe for pasta with tomato sauce Look in the 5th issue of the season 2 of the show "SIMPLE Kitchen" Finely chop the onion, chili pepper. In a preheated skillet with olive oil

Pasta with tomatoes

Hello dear readers! I want to ask the easiest question: which of you wants to eat deliciously, but not spend a lot of time cooking? Oh, I see a "forest of hands" in the hall. The folk Italian recipe, which migrated from sunny Italy, was tried by everyone. This pasta with tomatoes or, as they say, pasta with tomato. Macaroni in Russia is a national side dish, probably competing in polarity with potatoes, but we'll leave it for later. We will take about seventeen minutes to cook.

Pasta with tomatoes, what you need:

• Spaghetti, pasta, horns, stars, that is, absolutely any product. The quantity is not limited!
• Canned tomatoes in their own juice. Fresh can also be used, but be sure to remove the skin.
• Half an onion.
• Large clove of garlic.
• Cheese "Russian" or any other.
• Salt pepper.
• Vegetable oil.
• Chicken meat. Let's make our dish dense and satisfying!

Since macaroni with tomato claims to be the fastest dish, we put a pot of water on the stove. Finely chop the onion and garlic and place in a preheated pan with butter. Fry until golden brown.

After roasting, add canned tomatoes(You can also fresh, but it will take longer to prepare). We make the flame smaller, cook for ten minutes. The red vegetable can be smashed slightly with a spatula.

When the water in the pan has boiled, throw in the pasta. In a separate frying pan, fry the sliced ​​pieces of chicken breast, I think there is no need to explain how this is done.

After 12 minutes, add chicken breasts.

As soon as the pasta is boiled, put it in a common "cauldron", pepper, salt and stir. Rub cheese on top (option to taste).

Everything is ingenious and simple. Pasta with tomatoes will serve you as a quick snack or a hearty breakfast. And here, by the way, is a variant of the meatballs in tomato sauce.

If you find an error, please select a piece of text and press Ctrl + Enter.

Pasta with tomatoes in Russia is a national side dish. Tomato pasta claims to be the fastest dish. Photos, stages of preparation.

If you want to quickly and without hassle prepare a delicious spaghetti dinner, then this recipe is what you need. Italian pasta with tomatoes in its own juice is prepared as easy as shelling pears and always turns out to be very tasty.

• 400 gr pasta or spaghetti
• half carrot
• 3 cloves of garlic
• 1 tsp Sahara

Tagliatelle with bacon and sage

Noodles with porcini mushrooms: a recipe with a photo

Risotto in a slow cooker

FOODideas(food ideas) is a site dedicated to the art of cooking at home that contains best recipes culinary dishes with photos and detailed step-by-step instructions, especially so that you can cook any, even the most complex dish at home.

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Hello dear readers! I want to ask the easiest question: which of you wants to eat deliciously, but not spend a lot of time cooking? Oh, I see a "forest of hands" in the hall. The folk Italian recipe, which migrated from sunny Italy, was tried by everyone. This pasta with tomatoes or, as they say, pasta with tomato. Macaroni in Russia is a national side dish, probably competing in polarity with potatoes, but we'll leave it for later. We will take about seventeen minutes to cook.

• Spaghetti, pasta, horns, stars, that is, absolutely any product. The quantity is not limited!
• Canned tomatoes in their own juice. Fresh can also be used, but be sure to remove the skin.
• Half an onion.
• Large clove of garlic.
• Cheese "Russian" or any other.
• Salt pepper.
• Vegetable oil.
• Chicken meat. Let's make our dish dense and satisfying!

Since macaroni with tomato claims to be the fastest dish, we put a pot of water on the stove. Finely chop the onion and garlic and place in a preheated pan with butter. Fry until golden brown.

After frying, add canned tomatoes (you can also fresh, but it will take longer to cook). We make the flame smaller, cook for ten minutes. The red vegetable can be smashed slightly with a spatula.

When the water in the pan has boiled, throw in the pasta. In a separate frying pan, fry the sliced ​​pieces of chicken breast, I think there is no need to explain how this is done.

Add the chicken breasts after 12 minutes.

As soon as the pasta is boiled, put it in a common "cauldron", pepper, salt and stir. Rub cheese on top (option to taste).

Everything is ingenious and simple. Pasta with tomatoes will serve you as a quick snack or a hearty breakfast. And here, by the way, is a variant of the meatballs in tomato sauce.

If you find an error, please select a piece of text and press Ctrl + Enter.

a source

This recipe from the series is simple, fast and economical. To cook pasta with tomatoes, stewed in a pan, you only need a pan from the dishes - a significant plus when cleaning the kitchen. The finished garnish can be served with a cutlet or sausage - it turns out very tasty!

Total cooking time - 0 hours 30 minutes
Active cooking time - 0 hours 10 minutes
Cost - very economical
Calorie content per 100 g - 118 kcal
Servings Per Container - 4 Servings

Ingredients:

Pasta - 400 g
Tomato - 5 pcs.
Bulb onions - 1 pc. (big)
Vegetable oil - 2 tablespoons
Garlic - 3 teeth.
Parsley - 3 tablespoons
Salt to taste
Black pepper - to taste
Water - 2 tbsp. (200 ml)

Preparation:

Peel a large onion and cut into small cubes. Finely chop the cloves of garlic with a knife.

Remove the skin from the tomatoes (for this you need to make cross-shaped cuts on the skin and pour boiling water over them - you can see more details here) and cut into a medium cube. If the tomatoes are too watery, place them in a bowl to prevent the juice from spilling over the cutting board.

Heat vegetable oil in a large deep frying pan and fry the chopped onion until slightly golden brown, stirring occasionally to prevent it from burning.

Add tomato cubes and chopped garlic to the fried onion. Mix vegetables well and simmer in a pan for 5-7 minutes.

Add pasta to the pan, I used horns (pictured), but any pasta is suitable for this dish: spirals, shells, farfalle or butterflies, fusilli, penne, etc.

Mix the pasta with vegetables well, add salt and pepper to taste, pour in 2 cups of boiling water, cover and put on low heat. Simmer the pasta under the lid until tender, periodically checking the presence of water and the softness of the pasta (be guided by the time indicated on the package of pasta).

Add chopped parsley to the finished pasta, mix, cover, turn off the heat and let the pasta brew for 4-5 minutes.

Delicious, aromatic and juicy pasta with tomatoes are ready, you can serve them to any meat dish.

By the way, in winter such pasta can be prepared from frozen tomatoes or tomatoes in their own juice. Bon Appetit!

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Very simple, very fast and so delicious. Ten minutes - and dinner is ready! I do not pretend to be originality, but I hope that the recipe will be useful to someone. For me, this dish is often a stick - a lifesaver when I feel like eating, but I have no desire to cook.

Turn on the kettle immediately: use boiling water for cooking spaghetti to speed up the process.
Pour a little olive oil into the pan and put on a fairly high heat.
Peel two cloves of garlic and crush them with the flat side of a knife. Chop coarsely into several pieces.

Put in hot oil and fry, stirring constantly, literally for a minute.

The kettle boiled. Pour boiling water into a saucepan, salt and cook the spaghetti, according to the instructions on the package. I use the thinnest spaghetti for this dish, which is boiled for 5 minutes.
Put the tomatoes in their own juice in a pan with garlic, stir and simmer for a couple of minutes.

Add sliced ​​sun-dried tomatoes and season with salt. Stir and boil it for a couple of minutes.

The spaghetti is ready. Put them in the pan.

Mix. Everything is ready!
Serve spaghetti with tomatoes as a side dish or as a separate dish.

Good appetite.

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1. Features of making spaghetti sauce
2. Tomato sauce recipes:
   • Spaghetti sauce with tomatoes and minced meat
   • Tomato and Parmesan sauce
   • Spaghetti recipe with tomatoes in creamy sauce
   • Fresh tomato sauce
   • How to make the sauce yourself
   • How to make spaghetti sauce quickly
   • How to make tomato paste

Tomatoes are an essential vegetable in cooking. They are used as the main components for the preparation of a wide variety of dishes: dressings, soups, sauces, etc. It should be noted that tomato sauce sets off the taste of many delicacies. It goes well with fried pork ribs, kebabs and spaghetti. Today, a huge number of its formulations are known. Some are prepared from fresh vegetables, others baked, and still others canned. And today we'll talk about how to cook this irreplaceable dish.

When boiling the pasta, do not forget to add a little oil, preferably olive or vegetable oil, to avoid clumping.

In no case should the pasta be digested - this is a gross mistake.

Always follow the rules for preparing the basic ingredients: prepare the tomatoes correctly and chop the herbs.

Remember that just as “you can't spoil porridge with butter,” so no pasta can be spoiled with Parmesan, but only real.

The sauce can be prepared in chunks or already grated. If whole tomatoes are closed in jars in their own juice, then they are rubbed during cooking.

Read on for our selection of homemade noodle sauces recipes for quick, tasty, and healthy recipes!

• Caloric content per 100 g - 89 kcal.
• Servings - 2
• Cooking time - 20 minutes

Ingredients:

• Spaghetti - 200 g
• Drinking filtered water - for cooking spaghetti
• Tomatoes - 4 pcs.
• Minced pork - 500 g
• Onion - 2 pcs.
• Vegetable or olive oil- for frying
• Garlic - 2 cloves
• Basil and parsley greens - bunch

Cooking Tomato-Minced Spaghetti Sauce:

Make criss-cross cuts on the washed tomatoes and pour boiling water over them for 1-2 minutes. Then take them out of the water, gently peel them off and puree with a blender or grater.

Finely chop the peeled onion and one clove of garlic and fry in a skillet in hot olive oil or vegetable oil.

Add minced pork and fry it for 5 minutes, stirring occasionally.

Put on the minced meat tomato puree, season with freshly ground pepper and salt. Stir everything, cover and simmer over low heat for 10 minutes.

Turn off heat, add chopped basil and parsley, finely chopped second garlic clove, stir, cover and let sit for 5 minutes.

Put the spaghetti in a saucepan with boiling water, season with salt and cook for about 10 minutes or according to the manufacturer's instructions on the packaging.

Throw the finished spaghetti in a colander so that all the liquid is glass and place on a plate, and put the sauce on top and decorate the dish with green leaves.

In addition to monotonous pasta with meat or cheese, there is a huge variety of delicious gourmet dishes, for example, Italian pasta. One of classic recipes its preparation is a pasta with tomatoes and parmesan (cheese). The main advantage of this dish is the speed and ease of preparation, and, of course, excellent taste! The most important thing for a successful meal is to find fresh and quality products.

Ingredients:

• Durum wheat spaghetti - 250 g
• Garlic - 2 cloves
• Onion - 1/2 pc.
• Tomatoes - 2 pcs.
• Parmesan - 100 g
• Olive or sesame oil - for frying
• Freshly ground salt and pepper - to taste
• Basil, parsley, oregano - bunch

To make the tomato and parmesan sauce:

1. Heat a frying pan with olive oil and put finely chopped garlic cloves and half the head of an onion to fry.

   Rinse the tomatoes, cut into small cubes and add to the pan.

   Salt and pepper the food and simmer over low heat for about 5-7 minutes. At the end of cooking, put chopped herbs, mix everything, close the lid and leave for 5 minutes.

   Meanwhile, boil the water and cook the spaghetti with salt for 7 minutes until the consistency is al dente - cooked until half cooked.

   Drain the water from the spaghetti through a colander, stir them with 1 tablespoon. sesame oil or olive oil and place on a plate.

2. The tomato pasta sauce is ready. Place it on top of the pasta, sprinkle with grated Parmesan, chopped parsley and serve.

Do you like spaghetti, but are you tired of them on their own? Then cook them in a creamy tomato sauce. It will take a little longer than the usual food, but the dish will turn out to be much more refined and tastier.

Ingredients:

• Spaghetti or pasta made from flour - 450 g
• Tomatoes - 2 pcs.
• Butter - 40 g
• High fat cream - 200 g
• Dry herbs (basil, rosemary, thyme, sage, marjoram or oregano) - 1 tsp
• Parmesan cheese - 100 g
• Freshly ground salt and pepper - to taste
• Ham - 300 g

Preparation:

1. Put butter in a frying pan and melt until liquid.

   Cut the tomatoes into small wedges and add to the butter, reduce the heat so that the tomatoes give juice, then increase the heat and fry them for 5 minutes.

   In another skillet over low heat in butter, melt the parmesan cheese grated on a coarse to medium grater.

   Pour cream into the melted cheese, season with salt, pepper and herbs. Boil the food for 3 minutes without stopping stirring.

   Cut the ham into thin strips and fry in a separate pan in butter until light golden brown.

   Add the fried ham, cheese-cream mass to the pan to the tomatoes and mix everything well.

   Boil the spaghetti in slightly salted water for 7-10 minutes, then tip them in a colander.

2. Place the spaghetti in a skillet with the creamy tomato sauce, stir quickly and place on a plate. Garnish with a basil leaf and serve warm.

We present to your attention a real cooking masterpiece- bright and delicious sauce from tomatoes for spaghetti.

Ingredients:

• Spaghetti - 400 g
• Ripe tomatoes - 5 pcs.
• Red sweet bell pepper- 1 PC.
• Chicken broth - 200 ml
• Onion - 1 pc.
• Garlic - 2 cloves
• Freshly ground salt and pepper - to taste
• Olive or sesame oil - for frying
• Tomato paste - 2 tablespoons
• A mixture of Italian herbs - 1 tsp

Preparation:

1. In heated olive oil, sauté the diced onions and peppers in a skillet until soft, about 7 minutes.

   Add finely chopped garlic and blended tomatoes to the skillet.

   Pour the broth into the products, bring to a boil, reduce the temperature and simmer for 6 minutes.

   Stir in the tomato paste, season with salt, pepper and Italian herbal mixture. Boil food over low heat until thickened for about 20 minutes.

   Meanwhile, in a little salted water, cook the pasta until al dente (half cooked). Then discard them in a colander (do not rinse with water) and put them on a dish.

2. Put the sauce on top of the spaghetti, a few leaves of herbs and serve the dish to the table.

Spaghetti served without sauce does not taste strong. And to make them unique and somehow diversify, you just need to prepare a delicious sauce, there are dozens of recipes. Naturally, you can buy them ready-made, especially since their choice is huge. However, it is best to make the sauce yourself at home. This is much tastier, and most importantly healthier.

Of course, in order to choose a sauce recipe for yourself, it is advisable to prepare several options. In the meantime, we offer you a simple universal recipe for the popular spaghetti sauce, which many housewives very often use.

Ingredients:

• Spaghetti - 250 g
• Water - 0.5 cups for the sauce and 50 ml for boiling pasta
• Tomatoes in their own juice - 1 can
• Freshly ground salt and pepper - to taste
• Carrots - 1 pc.
• Basil - 1-3 sprigs
• Onion - 1 pc.
• Garlic - 2 cloves
• Olive or vegetable oil - for frying
• Celery greens - 2 stalks

Preparation:

1. In a preheated skillet in olive oil, lightly fry the chopped onions and grated carrots.

   Scald the tomatoes with boiling water, remove the peel from them, cut into small slices and put in the pan.

   Add chopped garlic, celery and season with salt and pepper.

   Pour 0.5L of filtered drinking water into a frying pan and boil. Then reduce the temperature and simmer for 20 minutes under a lid over low heat. Grind the finished sauce with a blender until puree.

2. Put the spaghetti in salted boiling water and boil for about 10 minutes. Then put in a colander and put on a plate. Pour the sauce on top, sprinkle with chopped herbs and serve.

Simple ingredients - fresh tomatoes and onions, tomato paste and olive oil will allow you to make a delicious sauce in a matter of minutes. This sauce is often used not only for spaghetti, but also for lasagna and other dishes.

Ingredients:

• Tomatoes - 3 pcs.
• Onion - 1 pc.
• Freshly ground salt and pepper - to taste
• Olive or sesame oil - 4 tablespoons
• Tomato paste - 2.5 tablespoons

Preparation:

1. In a skillet over medium heat in olive oil, simmer finely chopped onions until transparent.

   Pour boiling water over the tomatoes for 2-3 minutes. After that, pry the skin with a knife and remove it. Cut the tomatoes into small cubes and send to stew to the onion. Cook the food until the mixture thickens.

   Then add tomato paste, salt and pepper. Reduce heat to low and cook for another 15 minutes to make the sauce rich and thick.

2. Pour the prepared sauce over the boiled spaghetti and serve.

Homemade tomato spaghetti paste in a classic Italian style is very easy to prepare. The most important thing is the freshness and high quality of all ingredients of the recipe. Try it according to our recipe, and this taste will add a special piquancy to your pasta.

Ingredients for tomato paste:

• Spaghetti - 400 g
• Tomatoes - 6 pcs.
• Basil - 1 bunch
• Garlic - 2 cloves
• Freshly ground salt and pepper - to taste
• Tomato paste - 3 tablespoons
• Vegetable oil - 1 tablespoon
• Parmesan cheese - 100 g
• Butter - 10 g

Step by step cooking tomato paste:

1. Scald fresh tomatoes with boiling water, peel and cut into medium-sized pieces.

   Heat the vegetable oil and send the tomatoes to simmer over moderate heat, season them with salt, pepper and garlic squeezed through a press.

   When the tomatoes are smooth, add tomato paste and chopped basil to them. Stir, simmer for 2 minutes and turn off heat. The tomato spaghetti sauce is ready to eat, so now get to your pasta.

2. Boil the spaghetti with a little salt and place in a hat-shaped plate. Top with butter and sauce. Garnish with tomato wedges and a sprig of basil. Serve the finished dish.

Tomatoes are a classic vegetable, and the dressing made from them always decorates with spaghetti. Therefore, do not be afraid to cook it, especially since now you own all the secrets of a quick and delicious cooking.

Video recipe for tomato paste sauce:

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In chapter Food, Cooking to the question of how to cook pasta with tomatoes in its own juice asked by the author Kristina the best answer is I suspect that the tomatoes need to be fried and all this pour over the pasta.

Better with tomato juice and sausage! Lightly fry the sausage, add boiled pasta there, stir, then pour in tomato juice and let it stew! !

Yummy, lick your fingers! (and most importantly quickly)

If you have ready-made (canned) tomatoes, then here delicious recipe... If you have a fantasy, then you can replace broccoli with something closer to your taste or add your own ingredients.

- tomatoes (in their own juice) - 800g

- olive oil - 1 tbsp. l.

Preheat oven to 180C. Place the tomatoes on a greased baking sheet with olive oil and bake for 90 minutes, turning once. Refrigerate and cut.

Boil the pasta, drain 1/4 of the water.

In a large skillet, preheat the olive oil, simmer the garlic for 1-2 minutes over medium heat until golden brown. Add broccoli and simmer for another 4-5 minutes over high heat, stirring constantly. Add tomatoes, pasta with remaining liquid, vinegar and pepper. Stir and serve.

mokorona will not work, but if you mean pasta products, then it is ideal to cook pasta with tomatoes (a type of pasta products), for a recipe, see the comments.))

Tomato juice instead of butter in a skillet

remove the skin from the tomatoes, onion, oil.

So you have already prepared them, just eat cooled down. Bon Appetit!

• Finely chop the onion, chili pepper.
• In a preheated skillet in olive oil, fry the onions, chili and crushed garlic.
• Chop the tomatoes in their own juice and add them to the pan, stir.
• After 3 minutes, put the basil leaves torn by your hands, mix.
• Simmer the sauce over the fire for about 5 minutes. When it boils, wait another 5 minutes, and then season with pepper, salt and add a few pinches of sugar. Mix.

• Pour half of the tomato sauce - it will come in handy for the next dish.
• Add the halved cherry tomatoes to the farfalle sauce. Simmer while the pasta is boiling. If the sauce thickens a lot, you can dilute it with boiled water.

• Put the pasta in boiling water, salt to taste.
• Boil "butterflies" until "aldente".
• Drain the water, add the pasta to the sauce, stir. Simmer over low heat for 5 - 10 minutes.

When serving, sprinkle the pasta with grated cheese and chopped herbs.

If you want to quickly and without hassle prepare a delicious spaghetti dinner, then this recipe is what you need. Italian pasta with tomatoes in its own juice is prepared as easy as shelling pears and always turns out to be very tasty.

• 2 cans of tomatoes, canned in their own juice, 400 g each
• 400 gr pasta or spaghetti
• 1 small or half medium onion
• half carrot
• 3 cloves of garlic
• 1 tsp Sahara
• half tsp. dried or a few sprigs of fresh basil

1. Peel the onion and cut into small cubes. Heat a couple of tablespoons of vegetable oil in a frying pan, put chopped onion and fry it for a couple of minutes over low heat. Meanwhile, peel and grate the carrots.
2. Pour another spoonful of oil into the pan, heat, add carrots and cook vegetables over low heat for another 2-3 minutes, stirring occasionally. Add garlic, basil (freshly rinsed and chopped), mix and keep on medium heat for about a minute.
3. Mash the tomatoes in their own juice with a fork, add to the pan and bring to a boil. Season with salt and pepper to taste, add sugar, mix well and cook for half an hour under a lid over low heat.
4. By that time, cook the pasta until cooked in accordance with the instructions on the package (about 7-8 minutes in boiling salted water). Throw the pasta in a colander, drain the water and transfer everything to a saucepan.
5. Set aside half of the sauce and chop the remaining half until smooth with a blender. Combine the pasta with tomato sauce in a saucepan, then arrange on bowls and serve immediately, garnished with grated Parmesan. Bon Appetit!

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FOODideas(food ideas) is a site dedicated to the art of cooking at home, which contains the best recipes for culinary dishes with photos and detailed step-by-step instructions, especially so that you can cook any dish, even the most difficult dish at home.

10/20/2017 Elena Cooking recipes No comments

Probably everyone loves tomatoes and cooks them in any form. And I now offer my recipe for this vegetable - tomatoes in their own juice with tomato paste for the winter. It's easy to prepare, the main thing is to follow the photo instructions and you will succeed.

From the article you will learn:

Tomatoes are the main component of winter storage. Every year the housewives try to prepare as much of this juicy vegetable as possible. An interesting and at the same time simple recipe is on the agenda - tomatoes with tomato paste. In winter, such a preparation will definitely not be superfluous, from it you can create sauces for pasta or pizza, as well as prepare such banal dishes as borscht.

Use the fruits of a small volume, preferably ripe, but at the same time quite dense in structure, with a thin skin.

What is needed for a 1 liter can:

• 500-600 grams of tomato;
• 320 milliliters of water;
• 3 dessert spoons of tomato paste;
• 2 cloves of garlic;
• 2 teaspoons of sugar;
• 40 milliliters of refined oil;
• 1 tablespoon vinegar
• 1 teaspoon salt
• bay leaf;
• a pinch of dry mustard seeds;
• a few peppercorns;
• a pinch of dry pepper mixture;
• a few branches of any greenery.

Step by step recipe tomato with tomato paste in its own juice:

Wash the tomatoes thoroughly, dry a little on a towel.

Then, at the place where the stalk is attached, organize small punctures with a toothpick.

Prepare a container for storing the workpiece in advance - clean it with soda, then rinse it completely. Put clean and dry jars on a special wire rack installed on a pot of water, sterilize over steam for the next 10 minutes. The larger the container, the longer the sterilization time will be. You can also use another method of sterilization that is more convenient for you (processing in a microwave oven). Boil the lids separately.

Pour boiling water over the greens, separate from the branches, immerse in the bottom of the container. Throw there the garlic cloves, previously peeled and cut into several pieces.

Lay the whole tomatoes on top. The vegetable should fit as tightly as possible to each other, leaving a minimum of empty space.

Pour boiling water over the tomatoes, drain after 2 minutes.

Create a marinade at the same time. Place a container of water on the hotplate. When the water warms up a little, you can load the paste, stir it with vigorous movements with a spoon until a liquid of a uniform color is obtained.

Pour in butter, add salt and sugar.

At this point, add all the spices that are listed in the ingredients list. Boil the marinade for 3 minutes from the boiling stage. Close to completion, pour in the vinegar, stir, taste the pouring, if necessary, supplement it with the missing elements (salt, sugar or spices) according to personal preference.

Fill the tomato jars to the very top with the marinade.

The final stage is pasteurization of the jar with the contents, which takes 8-10 minutes from the moment the water boils in the pan.

After that, tighten the workpiece tightly with a screw cap, check for leaks, cool for a day under something warm. Store in a place that is hidden from daylight.

Summer is a great time for tasty, aromatic, juicy and ripe vegetables. One of these is the tomato. At this time, its fruits are especially fleshy and rich in taste, so it's a sin not to take the opportunity and not cook something tasty, where the focus will be just a tomato, for example, pasta.

This paste turns out to be especially aromatic and tender.

Pour olive oil into a frying pan and put crushed garlic, or chopped into plates, until the oil is hot, so that when it just starts to darken immediately remove it. Then add shallots, chopped quite finely, and whole thyme sprigs. We fry for literally three minutes and pour tomatoes to the onion. Pepper, salt, if there is not enough sweetness, we balance the taste with sugar, add butter. Boil the pasta for 2 minutes less than indicated on the package and transfer to the sauce, and right before that, chop the basil and heat in the sauce for a minute.

Wine and a little hot pepper add spice to this dish.

• leeks - 4 cm;
• shrimp - 250 g;
• dry white wine - 100 ml;
• butter - 50 g;
• hot pepper - 10 g;
• olive oil - 30 ml;
• garlic - 2 cloves;
• cherry tomatoes - 200 g;
• fettuccine - 200 g;
• salt.

Peel the shrimps, salt and pepper them. Finely chop the onion, pepper and garlic, heat half of the olive and butter in a frying pan, put the onion, and then the garlic and pepper. A minute later, the shrimps go there, cook them for a few minutes, and then take them out. We send tomatoes, cut into two parts, and the rest of the oil into the pan. As soon as the butter has melted, pour in the wine, return the shrimp in a minute, and after another minute fettuccine, stir and serve.

• penne - 200 g
• sun-dried tomatoes - 150 g;
• parmesan - 80 g;
• garlic - 2 cloves;
• chili pepper - 5 g;
• tomato oil - 50 ml;
• pine nuts - 30 g;
• cream - 100 ml;
• oregano, salt.

First, lightly fry the nuts in a dry frying pan, then remove them and pour oil, put garlic in slices, pepper rings and tomatoes in halves in it, fry for a couple of minutes. Then add raw penne, add cream, salt, oregano and fill with water. Stir, cover with a lid and simmer until the paste is ready. While we rub the cheese, and as soon as everything is ready, sprinkle generously on top, mix. Put on plates and decorate with pine nuts.

Those who do not like dishes that take a long time to cook can create macaroni with tomatoes and cheese in their kitchen - it only takes you 25 minutes to do this. The variety of pasta, like the variety of cheese, you are free to choose according to your taste - I chose noodles and Parmesan.

I also like this pasta in combination with vegetables because it is never dry, that is, the pasta turns out to be juicy, in a sauce with a clear cheese aroma. You can also use any tomatoes - those that are at hand.

Pour the vermicelli into a saucepan or saucepan, add salt and cover with hot water. Place the container on the stove and bring the contents to a boil. Then reduce heat to low and boil the pasta for 15 minutes. Throw in a colander and rinse.

While the pasta is boiling, peel the onion and rinse it in water. Pour vegetable oil into the pan and heat the pan on the stove. Cut the onion into half rings and fry for about 2-3 minutes.

Rinse the tomatoes and cut green cores out of them. Cut into large cubes and add to the sautéed onion. Add some salt and granulated sugar to neutralize the acidity of the tomatoes. Stir and simmer on the stove for about 3-5 minutes, until the tomatoes exude juice.

Add boiled pasta to the pan, mix. Remove the pan from the stove and rub the Parmesan cheese over the pasta. Decorate macaroni with tomatoes and cheese with fresh herbs and serve.