Tomato sauce with basil - tomato and garlic recipe

How to make tomato sauce for the winter

Everyone wants tomato sauce prepared at home to be especially tasty. So, there are a few secrets, knowing which you will always have a jar of your homemade, real and delicious sauce in the kitchen.

Tomatoes should be chosen from meaty varieties, such as ox heart or ox ear. Then the sauce will be thicker, it will need to be evaporated less, and these varieties usually taste better.
All tomatoes must be ripe, no pink barrels or spoiled ones. The presence of diseases on fruits is also not welcome. Of course, you say, you can trim it, but the taste of the diseased fruit changes, and this also affects the duration of storage.
You can choose any spices for sauces that you like. Today I will give you a lot of delicious recipes that I myself adore. But my advice is to make sauces without seeds and skins, it will be much tastier. To do this, you can either stew the tomatoes and rub them through a fine sieve, or chop them in a blender and rub them through a sieve. Some juicers also retain seeds.

Ingredients:

A kilo of ripe tomatoes
Medium sized onion
Sugar and salt to taste
Vegetable oil

How to make classic tomato sauce:

We cut the tomatoes into four or six pieces, depending on size, and simmer a little to soften them. Pass through a sieve, removing skins and seeds.
At this time, finely chop the onion and fry a little in a deep frying pan in oil, then add the tomato mixture, sugar and salt there.
Then we go through it with an immersion blender so that the mass becomes more homogeneous and light.
We pack the sauce in small jars, conveniently for baby purees. You just need to sterilize them and store the sauce in the refrigerator.

How to make tomato sauce with basil for the winter

Wash the fleshy and ripe red tomatoes and place them in a wide bowl. Pour boiling water and leave for 5-6 minutes. If your tomatoes are small, you can reduce the set time to 2-3 minutes or simply scald them.

After that, the hot water must be drained and the tomatoes filled with ice water. After such simple manipulations, the skin can be removed completely without any problems, especially if your tomatoes are really ripe.

Cut the peeled tomatoes into large pieces, cutting out the stem. Place the tomatoes in a saucepan, in which it will be necessary to reduce the sauce to almost half its original volume.

Place the pan on the fire, do not cover with a lid, as you need to get rid of excess liquid. It is very good if you cook the sauce in a thick-walled pan or in a container with a special thickened bottom. In this case, the risk of the sauce burning is reduced. Regardless of the dishes, you need to stir the sauce all the time and monitor the time - boil the sauce at the first stage for 20 minutes.

After the sauce has reduced a little, add a bunch of basil tied with cotton thread, as well as dried oregano.

Next, add salt and sugar to the boiled tomatoes. Continue cooking with spices for another 30-40 minutes (depending on the juiciness of your tomatoes).

When the time is up and you are completely satisfied with the consistency of the sauce, remove the pan from the stove and remove the basil. If there are some leaves left in the sauce, you can leave them. Using an immersion blender, grind the sauce and make it more homogeneous.

Bring the sauce to a boil on the stove again.

Now you can pour the finished sauce into jars. Leave until completely cooled.

Italian tomato sauce with basil is ready for the winter! The amazing basil aroma will perfectly harmonize with spaghetti, and most importantly, it’s simple, budget-friendly and natural!

I think many will agree that modern people have a hard time imagining their diet without tomato sauce. You can’t make pizza without tomato sauce, and the pasta won’t taste the same at all. Most of us are used to buying tomato sauce at the store. Of course, such a sauce will be tasty, but if you look at the composition of tomato sauce from many manufacturers, you will see that in most cases it is not prepared from fresh tomatoes.

Preservatives, flavor enhancers, starch, stabilizers and other additives - and this is not a complete list of all the additional “delights” of the sauce. Tomato sauce made from fresh tomatoes, prepared at home, can taste significantly better than store-bought sauce, without even considering its beneficial qualities and the safety of its ingredients.

Tomato sauce with basil

, a step-by-step recipe for which I want to offer you today - one of my favorite homemade sauce options. This tomato sauce can be prepared in small quantities and stored in the refrigerator. In addition, it can be prepared for the winter.

By preparing homemade tomato sauce with basil for the winter, you will always have an excellent addition to pasta and pizza on hand. In addition, it can be used to prepare a large number of other dishes from vegetables, fish and meat.

The recipe for this tomato sauce is quite simple. The sauce will be prepared using fresh tomatoes with the addition of garlic, spices and fresh basil. Now let's look at how to prepare tomato sauce with basil and garlic.

Ingredients:

Tomatoes - 2 kg.,
Basil - 100 gr.,
Hot chili pepper - 1 pc.,
Garlic - 2 heads,
Salt - 1 tbsp. spoon,
Sugar - 3 tbsp. spoons,
Olive oil - 3 tbsp. spoons,
Spices: ground black pepper, suneli hops, dry adjika, paprika.

Homemade Italian tomato sauce

Ingredients:

Four and a half kilos of the ripest and fleshiest tomatoes
Head of garlic
One onion
Several stems of basil
Basil leaves, bunch
Two medium carrots
Two tablespoons of olive oil
Tablespoon salt

How to make Italian tomato sauce:

In the first step, we need to wash and cut into cubes the following vegetables: celery stalks, onions, garlic and carrots. Heat the oil in a saucepan and fry it all for five minutes using a wooden spatula.
Tomatoes, washed in advance and cut into slices, are poured into fried vegetables and simmer for an hour, not forgetting to add salt. Then remove from heat and rub through a sieve in small, manageable portions.
Again, put our already homogeneous mass on low heat and simmer for about a couple of hours. At the very end, we prepare sterile jars, placing clean basil leaves on the bottom of each of them. Pour the sauce and just roll it up.

Tomato sauce with garlic and basil

Ingredients:

One and a half kilos of the ripest meatiest tomatoes
Half a head of garlic
Large bunch of fresh basil
A third of a tablespoon of salt
A third of a glass of sugar
A teaspoon of table vinegar

Preparation:

Here we do it very simply: we cut the washed tomatoes and spin them in a blender, and then we remove all this mass from the seeds and skins using a sieve and set it to simmer. Don’t forget to immediately add sugar and salt, start evaporating so that there is a good thickness.
While the tomatoes are evaporating (by the way, it is not necessary for them to boil), we peel and wash the garlic and basil, let them dry and also put them through a blender. Ten minutes before the end of stewing, add to the sauce and stir. Place the prepared sauce into small sterile jars and roll up.

Tomato sauce with basil. Photo

Tomato Italian sauce with basil (Salsa al pomodoro fresco al basilico), for me personally, is the main one in the preparation of many dishes. It makes excellent pasta, meatballs, pizza, and grilled meat or shish kebab. It can be prepared in small or large portions, stored in the refrigerator or frozen for the winter. And you will have your own delicious homemade Italian sauce, without harmful chemicals, which are already enough in our daily lives.

I offer you one of the best-selling sauces in Italy - tomato sauce. It’s hard to imagine Italian cuisine without it, because it’s also used to make pizza. Today we would like to present you with a recipe for Italian tomato sauce, which can be prepared for the winter or used immediately after preparation.

Tomato sauce Kuban for the winter

Ingredients:

Two kilos of tomatoes
Medium onion
Three cloves of garlic
Half a glass of sugar
A tablespoon of salt
A tablespoon of vinegar
A third of a teaspoon of cinnamon
Three carnations
Two allspice peas

Preparation:

Wash and cut the ripe tomatoes into pieces, quickly chop with a blender and rub through a sieve. Let the tomato puree simmer over low heat, while we peel and chop the onion as finely as possible and add it to the saucepan with the tomatoes.
When we notice that the vegetable mixture has decreased in volume by half, then we can pour out the crushed garlic, add vinegar and all the spices. All that remains is to cook for ten minutes and pack the sauce into jars.

Krasnodar sauce for the winter

Ingredients:

A kilo of ripe tomatoes
A couple of apples, better than Antonovka
Two tablespoons of vinegar 9%
A teaspoon of sugar
Half a teaspoon of salt
Nutmeg, crushed, on the tip of a spoon
Paprika powder to taste
Half a teaspoon of cinnamon
A pinch of dried garlic and parsley
Coriander seasoning on the tip of a knife

How to cook:

We wash our tomatoes, cut them into quarters and set them to simmer. We do the same with apples. Simmer until softened, and then simply wipe through one sieve into one saucepan, leaving all the skins, bones and seeds.
We begin to slowly simmer the sauce until its volume begins to decrease, this takes about twenty minutes. Then we add spices, sugar and salt and boil the same amount. Then add vinegar with crushed garlic and cook for ten minutes. Immediately put the hot Krasnodar into jars with lids.

Tomato sauce with onions for the winter

Ingredients:

Two kilos each of tomatoes and onions
Partial glass (cut) apple cider vinegar
8 carnation inflorescences
Teaspoon cinnamon powder
Glass of sugar
Two and a half tablespoons of salt

How to prepare this sauce:

Wash and cut the tomatoes into slices, peel and chop the onion. Scroll everything through a meat grinder; it leaves more seeds and skins, so as not to grind through a sieve.
We put the whole mixture to simmer on the stove, let it boil, lower the temperature and pour in the spices. In this form we simmer for an hour, only then add vinegar, simmer for another five minutes and pack into jars that have been sterilized in advance.

Features of preparing tomato sauce with basil

In winter, the need for vitamins is especially acute, but buying fresh vegetables and fruits is problematic. Preparing tasty and healthy preserves is the optimal solution to the problem. Strict adherence to the recipe for tomato sauce with basil and the technology of its preparation allows you to fully preserve the vitamin and mineral set inherent in fresh, juicy vegetables.

To make this Italian sauce as healthy and tasty as possible, you must:

choose the highest quality fresh and ripe vegetables without nitrates and other harmful substances (preferably grown on your own plot or purchased from trusted places);
use exclusively sterilized containers for preservation;
follow the recipe exactly;
additionally use citric acid or vinegar (apple or wine vinegar can be used) to increase the storage period of the prepared sauce;
To preserve the maximum beneficial properties of vegetables, do not subject them to very long heat treatment.

Tomato salsa for the winter

To prepare we need to take:

A kilo of fleshy tomatoes
Chili pod
Sweet variety onion
Half a teaspoon of dried basil
Three cloves of garlic
Three sprigs of fresh thyme
Two tablespoons of sugar
Salt and pepper to taste
Vinegar 6%

How to make Salsa sauce:

Wash our tomatoes and cut them into quarters, peel the garlic and onions and cut them too. We grind everything using a blender, and immediately add olive oil and all the spices, except garlic and vinegar.
We pour everything into a common container, where our sauce will be prepared. We boil it for half an hour, then grind it through a sieve so that we don’t encounter peels and seeds.
After this, cook for just another 20 minutes, and pack into jars, which were previously sterilized and added a teaspoon of vinegar. Roll up the jars and turn them over to cool.

Tomato sauce with garlic without vinegar for the winter

What we need to take:

One kilo each of tomatoes and bell peppers
Head of garlic
Salt and pepper to taste

How we will cook:

Wash all the vegetables, cut the tomatoes into quarters, remove the seeds from the peppers, and cut them too. Place everything in a blender and spin, then pass through a fine sieve.
Pour into a saucepan, add sugar, salt, and let simmer slowly for ten minutes.
Then crush the garlic and simmer for another five minutes. Immediately pack hot into dry, sterile jars.

Tomato sauce with garlic

Ingredients:

Tomatoes – 1 kg
Sweet pepper – 1 kg
Garlic – 5-7 cloves
Salt pepper

How to prepare the sauce:

Wash the tomatoes and sweet peppers well. Remove the seeds from the pepper. Cut into slices.
Grind vegetables in a blender. You can twist it through a meat grinder.
Pour the resulting puree into a saucepan and place on the stove. Over low heat (so as not to burn), gradually bring to a boil. You need to stir several times.
Let it boil for 5-7 minutes. Then add garlic, salt and ground pepper passed through a press. Mix. Bring to a boil and simmer for another 5-7 minutes.
Pour hot sauce into clean prepared jars and roll up. Cool and store.

Tomato sauce with basil - recipe with photo

Wash the tomatoes selected for making tomato sauce. Cut them into two parts.

Pass them through a meat grinder. Place the tomatoes in a blender bowl and grind them to a puree.

Pour the resulting tomato puree into a saucepan.

Wash the basil and finely chop it with a knife.

Place it in a saucepan with tomato paste.

To make the tomato basil sauce spicy, I add fresh, finely chopped chili peppers.

For additional flavor, add pressed garlic cloves to the sauce.

After adding these ingredients, stir the sauce. Place it over low heat and cook for about 20 minutes, stirring occasionally. At the final stage of preparation, we will give the tomato sauce a complete taste. Add sugar.

Add salt.

Add olive oil.

Stir the tomato sauce. All that remains is to add spices. For such a sauce made from fresh tomatoes, ground black pepper, paprika, dry adjika powder, and suneli hops are well suited.

After adding the spices, simmer the tomato sauce for another 10 minutes.

The cooking time for the sauce can be increased by a few minutes, in which case the sauce will boil down more and become a little thicker. , transfer the tomato sauce with basil The sauce is best sealed in jars with a volume of no more than 700 ml. Cover the jars of sauce, turned upside down, with a blanket and leave in a warm place until they cool completely. I recommend preparing adjika without cooking with basil.

Tomato sauce for the winter with onions

This sauce is also suitable for meat, vegetables, for preparing borscht, soup, and pasta.

Ingredients:

Tomatoes – 2 kg
Onions – 2 kg
Ground cinnamon – 1 teaspoon
Cloves – 1 teaspoon
Ground red pepper – 1 teaspoon (or to taste)
Sugar – 1 glass
Salt – 5 teaspoons
Apple cider vinegar – 1 glass

How to prepare the sauce:

Wash the tomatoes and cut into slices. Cut out the stem.
Peel and chop the onion.
Scroll through a meat grinder or grind in a blender.
Pour the puree into a saucepan and bring to a boil over low heat. Stir several times.
Add cinnamon, cloves, ground red pepper, sugar and salt. Cook over low heat, stirring occasionally for about an hour.
Add vinegar 5 minutes before the end of cooking.
Pour the hot sauce into prepared jars and roll up.

Italian tomato sauce with onions and garlic for the winter

I suggest you prepare another wonderful Italian tomato sauce from a minimum of ingredients. It has a rich natural taste of tomatoes with the aroma of basil. Basil is boiled in the composition and saturates it with its aroma. The recipe is quite simple to follow. The sauce can be crushed in a blender at the end or left as is.

Ingredients:

3 kg cream tomatoes (already peeled)
0.5 onions
10 cloves of garlic
bunch of basil
2-3 table spoons of salt
6 tablespoons sugar
pepper to taste

Preparation:

We peel the tomatoes (put them in boiling water for 1 minute, then in cold water) Then cut them into small cubes. You can use a screw knife in a food processor, or pass it through a manual meat grinder for juice. Finely chop the onion and fry until golden brown, squeeze out the garlic, fry for 30 seconds. Add to the tomatoes and cook for about an hour until the consistency is satisfactory. Add salt, sugar, pepper, and finely chopped basil. Cook over low heat for 10 minutes and roll into hot sterilized jars.

Fragrant tomato sauce

Ingredients:

Tomatoes – 1 kg
Onion – 1 piece (not large)
Garlic – 3-5 cloves
Ground black pepper – 0.5 teaspoon (or to taste)
Basil – 1 tablespoon (dried)
Sugar – 1 tablespoon
Vinegar – 2 tablespoons (9%)
Vegetable oil – 3 tablespoons (unflavored)
Bay leaf – 1-2 leaves
Salt - to taste

How to prepare the sauce:

Pour boiling water over the tomatoes and remove the skins. You can pre-simmer and then rub through a sieve.
Finely chop the onion. Pass the garlic through a press.
Heat vegetable oil in a saucepan. First fry the onion for 3-4 minutes. Then add the garlic and fry everything together for another 1 minute.
Add finely chopped tomatoes or tomatoes passed through a sieve, basil, ground pepper, sugar and salt.
Simmer over low heat until the sauce has evaporated by about one third.
Add vinegar, bay leaf and bring to a boil. Immediately pour into prepared jars and roll up.

Tomato sauce with khmeli-suneli

Ingredients:

Tomatoes – 2.5 kg
Garlic – 5-7 cloves
Hot peppers – 2 – 2.5 pods (small)
Coriander – 1 tablespoon
Khmeli-suneli – 2-3 teaspoons
Sugar, salt - to taste

How to prepare the sauce:

Wash the tomatoes and blanch for 1-2 minutes. Remove the skin and cut into circles or slices.
You can immediately cut into slices and boil until the tomatoes become soft. Rub through a sieve.
Place the resulting tomato puree on the stove and heat over low heat. Boil over low heat, stirring occasionally, until the tomato mass has reduced by about one third.
Add sugar, salt to taste, coriander, suneli hops and chopped garlic and hot pepper, which you need to grind in a meat grinder or chop very finely. Bring to a boil and simmer for 5-7 minutes.
Pour hot sauce into jars and roll up.

Tomato sauce with basil for the winter

We would like to offer you excellent recipes for delicious tomato sauce with aromatic basil for the winter and tell you how to prepare it in several ways.

Tomato sauce with garlic and basil - a recipe for the winter

Ingredients:

tomatoes – 1.7 kg;
fresh basil - 1 bunch;
young garlic – 5 cloves;
granulated sugar – 90 g;
kitchen salt - 2.5 teaspoons;
vinegar (9%) – 40 ml.

Preparation

Pour water into a wide saucepan and place it on the stove, as soon as it boils, immerse all the tomatoes in it and blanch them for a couple of minutes. We throw them into a deep colander and, when the tomatoes stop steaming, separate them from the cracked skin, and then remove the stalks. We divide the fruits into several slices, which we then grind in a large blender bowl.

Now pour this fresh tomato mass into a deep metal sieve and wipe everything. We put the mixture on the stove burner, and when the tomato boils, add kitchen salt along with fine granulated sugar and, reducing the flame, continue to cook it for 20 minutes.

Cut the washed and slightly dried bunch of fresh basil into 2-3 parts and place it in the prepared blender bowl, at the bottom of which we place the cloves of peeled garlic. Grind and beat everything, and then put this aromatic mixture in a container with tomatoes on the stove. Next, pour in the vinegar and let the sauce simmer for 10 minutes. Pour it into sterile containers (jars), which we immediately seal and wrap for 6-7 hours.

Tomato sauce with basil and oregano for the winter

Ingredients:

onions – 2 pcs.;
dried oregano - 2 teaspoons;
fresh basil – 180 g;
tomato paste – 200 g;
drinking water – 150 ml;
olive oil – 40 ml;
fine sugar - 1.5 tbsp. spoons;
fine salt – 1 teaspoon;
table vinegar – 50 ml.

Preparation

Finely chop the peeled onions and, together with garlic passed through a special press, fry everything in a deep frying pan in heated olive oil until light golden. Pour a little drinking water into the tomato paste, stir until it reaches a homogeneous but slightly thick consistency and add it to the frying pan. Add salt here and, to remove pronounced acid, sprinkle the contents of the pan with sugar.

Now add the aromatic herbs of dried ground oregano and very finely chopped fresh basil. Mix the sauce with all the spices and herbs, cover it and simmer on the lowest heat for about half an hour. 10 minutes before cooking, add vinegar. Distribute the entire contents of the frying pan into small jars, properly prepared for preservation. Next, seal the tomato sauce with oregano and basil with metal lids.

Italian tomato sauce with basil for the winter

Ingredients:

tomatoes – 2.5 kg;
onions – 800 g;
carrots – 500 g;
celery stalks – 4 pcs.;
basil (fresh) – 350 g;
olive oil – 70 ml;
kitchen salt - 1.5 tbsp. spoons.

Preparation

We process tomatoes into puree. Place the onion, cut into large cubes, into a deep and wide saucepan and fry it in olive oil, which has been preheated, for just a couple of minutes. Next, add carrots grated on the coarsest grater and not very large cubes of celery stalk. Simmer these vegetables for 4-5 minutes, then pour fresh tomato puree into them and continue simmering over low heat for about 1.5 hours.

Half an hour before everything is ready, sprinkle the vegetable mixture with salt and add the basil chopped in a blender bowl. After the specified time, use an immersion blender to grind everything until a homogeneous sauce is obtained. Turn on the stove again and, after boiling, boil for 5 minutes. Distribute the hot sauce among the oven-roasted jars and seal.

Tomato sauce with mustard for the winter

Ingredients:

Tomatoes – 5 – 5.5 kg
Onion – 2 kg
Garlic – 5-7 cloves
Cinnamon – 1 teaspoon
Cloves – 1 – 1.5 teaspoons
Ground allspice – 1 teaspoon
Mustard – 1 teaspoon (in grains)
Sugar – 375 grams
Apple cider vinegar – 175 ml
Salt – 90 grams (or to taste)

How to prepare the sauce:

Rinse the tomatoes selected for the sauce. Slice and boil. Rub through a sieve.
Transfer the puree into a saucepan. Boil.
Peel the onion and chop finely. Pass the garlic through a press.
As soon as the tomato puree boils, add onion and garlic. Cook for 12-15 minutes at low boil.
Add sugar, salt, garlic and spices and mustard. Boil for 5 minutes and add vinegar. Bring to a boil, boil for 3-5 minutes and pour into clean jars. Seal tightly.

Tomato basil sauce for spaghetti

Tomato basil sauce is good for more than just spaghetti or other pasta.
This tomato sauce is perfect for pizza or for stewing or roasting vegetables, such as eggplant or zucchini. Tomato sauce also goes well with meat or fish meatballs. And it’s very tasty just with rye bread)

I love tomatoes in any form, be it fresh, dried, in sauces, and I use them very often when cooking. But in my climate, and I live in Moscow, it is difficult to find good, ripe and sweet tomatoes, or they will be quite expensive. Therefore, in order to achieve a really good taste of ripe and sweet tomatoes, they can be subjected to heat treatment, fortunately, for this vegetable, heat treatment is only beneficial.

I won’t go into details, but indeed, when cooked, tomatoes not only do not lose their vitamins, but also become healthier. If anyone is interested, google it)

I took the classic Italian recipe for tomato sauce with basil as a basis, but added onions to it. If you like a homogeneous consistency, then at the end of cooking you can grind it in a blender; I like the pieces to be felt.

So, tomato sauce. I always prepare a lot of it that we don’t eat in a couple of days, I pour it into disposable containers and freeze it. Very convenient, there is no dinner, I boiled the pasta, heated the sauce in a saucepan, and the dish was ready, all that was left was to sprinkle with cheese. Or stew meatballs or cutlets in tomato sauce.

Tomato sauce for spaghetti

As I wrote above, I make a lot of sauce at once. From this amount of ingredients you get about 1.5 - 2 liters of sauce. Oil - it’s better not to be greedy, if you’re cooking for yourself, use unrefined olive oil, but you can also use regular oil. By the way, many people are afraid to cook with unrefined oil, as it seems to be harmful and that all the usefulness of unrefined oil turns into carcinogens when heated.

I won’t delve too deeply into the theory, but I will say that on the Internet you can find a sign on the Maillard reaction - this is the smoke point of oils; anyone who is interested can find it. So, for unrefined olive oil this temperature is about 160°C, while for sunflower oil it is only 100°C. It turns out that you can safely fry and simmer in olive oil over medium or even high heat, but grilling is no longer possible! For me this was a discovery, it was always a mystery that in Greece, in Italy, in Spain, everything is cooked in olive oil, but nothing, everyone is alive and their life expectancy is long.

So, the ingredients.

tomatoes - 1 kilogram;
tomatoes, chopped or in their own juice, preferably peeled - 800 grams;
onion - 2 medium heads;
garlic - 5-7 cloves;
hot chili pepper - half (about 5 cm);
green basil - 2 bunches;
sugar, salt and ground pepper - to taste;
unrefined olive oil - 80 grams.

Tomato sauce for pasta

First of all, prepare all the ingredients.

Peel the onion and chop finely.
Cut the garlic into thin slices.
Hot peppers. Remove the seeds, if you like it hot, leave it, and cut into rings.
Tomatoes. We make a cut, blanch in boiling water, then in cold water, remove the skin and cut into cubes.
Basil. We tear off the leaves and cut them using the chiffonade method. We stack the leaves, roll them into a roll and cut them. Basil leaves are very tender and this method of cutting will allow you to retain more juices.
Let's start cooking. Fry the onion until golden.
Next add hot pepper and garlic. Mix, this is important, because... Garlic contains a lot of sugar and can burn. And we just need to warm it up so that it gives off its taste. Over medium heat for 5-7 minutes.
Add tomatoes, 1.5 - 2 teaspoons sugar, pepper and a little salt. Simmer without a lid. The tomatoes should lose their shape and release their juice.
Add canned tomatoes cut into pieces in their own juice, half of the basil, mix and simmer the tomato sauce over medium heat until it becomes creamy, it took me about 20 minutes. I also added Provençal herbs.
Taste and adjust the taste for salt and sugar, add the remaining basil, stir, remove from heat and let it brew under the lid.

Tomato sauce with carrots

Ingredients:

Tomatoes – 3.0 kg
Carrots – 0.5 kg
Sweet pepper – 1.0 kg
Vegetable oil – 1.5 cups
Garlic – 2-3 cloves
Sugar – 1 glass
Vinegar – 2 tablespoons
Salt – 2 tablespoons
Parsley greens – 1 bunch

How to prepare the sauce:

Pour boiling water over the tomatoes and remove the skins. Cut into slices.
Peel the carrots and cut into pieces.
Wash the sweet peppers and remove seeds. Slice.
Grind the garlic through a press.
Place tomatoes, carrots and bell peppers in a blender and puree. Pour the puree into a saucepan and place on the stove. Heat over low heat until boiling, stirring well occasionally.
Cook at low boil for 25 – 30 minutes. Add chopped garlic, chopped parsley, vegetable oil, salt and sugar. Bring to a boil and simmer for 3-5 minutes. Pour in vinegar, let it boil and pour into jars. Roll up.

Delicious tomato sauce with basil for the winter

Tomato sauce with basil for the winter according to our recipe with step-by-step photos is a delicious and aromatic seasoning made from tomatoes. You can use it to bake Margherita pizza, cook spaghetti, add it to tomato soup, or simply spread it on crispy toast. Instead of fresh herbs, you can use dried basil. For the amount of tomatoes indicated in the recipe, you need one tablespoon of dried herbs.

It will take 40 minutes to prepare; the indicated ingredients will yield 0.5 liters.

Ingredients for basil sauce:

tomatoes – 1 kg;
green basil – 50 g;
granulated sugar – 45 g;
table salt – 15 g;
ground sweet paprika – 5 g.

Method for preparing tomato sauce with basil

Wash the red fleshy tomatoes and cut them into four parts. For sauces, it is better to choose large fruits, maybe crushed, but without signs of rot or spoilage.

Place the chopped tomatoes in a deep saucepan with a thick bottom. By the way, it is better to cut off the seals near the stalks if you are cooking from store-bought tomatoes.

Close the saucepan with a lid, put it on the stove, and bring to a boil. Simmer the vegetables for 15-20 minutes until they are completely boiled.

Next, we rub the boiled tomatoes through a fine sieve - we do not need pieces of peel and tomato seeds.

We tear off the green basil leaves from the tough stems. Place the leaves in a pile and roll them into a roll. Then finely chop the roll of leaves - this is a very convenient way to cut basil, which is recommended by the Italians.

Add chopped greens to the saucepan, add table salt and granulated sugar.

Bring the mixture to a boil over low heat. Be careful - the thick paste “spits” when boiling, so protect your eyes and hands. So, simmer the sauce over low heat without a lid for 15 minutes.

We sterilize jars or bottles with a wide neck over steam. We pack the boiling sauce into containers and cover with lids.

Sterilize half-liter jars in boiling water for 10 minutes, liter jars for 15 minutes. We seal it tightly and store it in a dark, dry place, located away from central heating radiators. Such blanks are perfectly stored in an ordinary city apartment.

Tomato sauce made from tomatoes

Ingredients:

tomatoes 6 kg.
onion 0.6 kg.
sugar 2 tbsp.
bay leaf 3 pcs.
table salt 1.5 tsp.
cloves 3 pcs.
table vinegar 9% 1 tbsp.
allspice 8 pcs.

Cooking method:

As you can see, our ingredient list includes only natural products.
Some of the components will have to be purchased in supermarkets, and the vegetables will be taken from our own garden or dacha.
Surely, every housewife grows tomatoes and onions, because these plants do not require too much care.
Those who have prepared tomato paste at home know that vegetables must first be stewed.
This procedure is not needed for the sauce; we will pass the tomatoes through a meat grinder.
If spoiled areas are observed on vegetables, we must remove them.
We also chop the onions using a meat grinder.
Place tomato paste in a saucepan.
Choose larger dishes, as we have a large number of tomatoes.
Add onion, cloves, allspice and bay leaf to the total mass.
It is recommended to add all the spices at this stage so that when stewing they release all their aromas.
Turn the heat on low and cook the tomato mixture for about 60 minutes, stirring from time to time so that it doesn’t burn.
This time will be enough to completely soften the vegetables.
Next we will pass them through a sieve
Try to do this efficiently so that there is practically no cake left.
Personally, I got a little over half a kilogram.
The bay leaf and pepper were also included here, since they are no longer needed in the sauce - they gave up all their smells during stewing.
We already have a liquid mass that slightly resembles a sauce, but is still far from it.
The mass should be evaporated so that it does not look like juice.
It should be thicker.
Place the pan with the tomato mass on the stove and cook for at least 2 hours.
After some time, add granulated sugar.
Also add salt to the dish to balance out the taste.
We wait for the mass to thicken, then add vinegar and mix thoroughly.
It is better to take 9% vinegar, but it is not always on hand.
Replace it with a weaker analogue, but add a larger amount.
Afterwards you can take a sample and add salt or sugar to your taste.
It's time to pour the hot sauce into jars.
They should be sterilized in advance in any convenient way.
Lately I've been using the microwave for this purpose.
First, I wash each one with baking soda, then pour in water and put it in the microwave for 5 minutes, setting the power to maximum.
Let's move on to the process of sealing the cans.
Then we turn each one upside down and cover it.
As soon as the sauce has cooled, it should be placed in a dark, cool place - the basement.
Our quantity of tomatoes yielded about 4 liters.
If you cook it longer, it will come out around 3 liters.
Be sure to try making a delicious natural sauce using my recipe.
The dish does not require any special skills, but the whole family will thank you all winter.