Tomato and garlic seasoning for the winter: recipes for preparation

Greetings to all! Today I want to offer you interesting options for preparing tomato sauce for the winter.

This is a very tasty homemade sauce that is much tastier and healthier than a store-bought product. It goes well with a variety of dishes - pizza, pasta and spaghetti, and perfectly complements barbecue and other meat dishes.

All the recipes are very easy to prepare, you can easily roll up jars for future use and put them on the shelf along with ketchup, spicy adjika and Hungarian lecho.

For harvesting, it is better to take ripe, fleshy varieties of tomatoes. We will also need sterile jars with lids. Therefore, prepare them in advance in a way convenient for you.

Tomato sauce for the winter at home through a meat grinder

Our mothers and grandmothers cooked this way, grinding the fruits through a meat grinder. Nowadays, you can use other kitchen aids - a blender or food processor.

Ingredients:

• 4 kg - tomatoes
• 1 head - garlic
• 1 tbsp. l. - salt
• 1 tbsp. l. - granulated sugar
• 1 tbsp. l. — khmeli-suneli

1. Wash the tomatoes with water and cut them into slices to remove the hard center. Then we scroll through the mouth of the meat grinder. In order for the sauce to have a paste-like consistency, you need to grind the tomato mass through a fine sieve (seeds and pieces of skin will remain in it).
2. Next, pour the mixture into a saucepan and put it on the stove to boil. After boiling, reduce the heat and skim off any foam that forms. We will boil the sauce to the desired consistency. Everyone decides for themselves when, in their opinion, the mass reaches the desired thickness.
   

   On average, this takes 1.5-2.5 hours and depends on the tomato variety. The more watery they are, the longer the sauce will take to cook.

   After this time, the contents of the pan will decrease in volume. Don't forget to stir the mixture from time to time.

3. 7-10 minutes before completion, add salt, sugar, garlic passed through a press, and any suitable spices. The Georgian one used here is khmeli-suneli.
4. Pour the hot sauce into sterile jars and seal tightly with lids.
5. Then turn it upside down and wrap it in a warm blanket or blanket and leave it until it cools completely. You can store the workpiece in any cool place in the apartment, or put it in the basement.

Recipe: Tomatoes in tomato sauce “Savory”

Ingredients:

• small tomatoes, preferably plum-shaped

To fill 2.5 liters of tomato juice:

• 250 gr. bell pepper
• 5 tooth finely chopped garlic
• 2 tbsp. l. horseradish
• 4 tbsp. Sahara
• 2 tbsp. salt

Cooking method:

1. Sort and wash the tomatoes.
2. Sterilize the jars and fill them to the top with small tomatoes.
3. Pour tomato juice into a saucepan, add salt and sugar.
4. Bring the juice to a boil, reduce heat and garlic, horseradish and bell pepper, previously minced.
5. Simmer the sauce for 5-7 minutes and pour it hot into jars of tomatoes.
6. Cover the jars with lids and sterilize.
7. Sterilize jars of 1 liter for about 15 minutes, and 3 liters for 20 minutes and immediately roll up. The jars do not need to be turned over and wrapped, just let them cool at room temperature. Once the jars have cooled, store them.

A simple recipe for tomato sauce made from tomatoes without vinegar and sterilization

The simplest way to make tomato sauce. Only two ingredients are used here - tomatoes and salt.

You need to use the most common, coarsely ground salt - rock salt. Under no circumstances should you use iodized or sea salt for preparations.

This is a basic recipe; you can use it to prepare more complex sauces by adding other ingredients to the recipe. These can be various vegetables (onions, bell peppers), as well as spices and aromatic herbs, for example, basil, garlic, black and allspice, etc.

Ingredients:

• 2 kg - ripe tomatoes
• 0.5 tbsp. l. - salt

1. Cut the washed tomatoes into pieces, remove the hard center and place in a cooking pan.
2. Let's put it on the stove. After boiling, simmer over low heat for 2-3 hours until the mixture has reduced by 2-3 times. Then puree the tomatoes with an immersion blender and add salt.
3. If you want the resulting sauce to be smooth (without seeds) and more delicate in taste, then rub the tomato mass through a sieve after cooling.
4. Pack the finished sauce into sterile bottles.

   We roll up the keys with boiled lids. Leave upside down until completely cooled, wrapped in a blanket. The workpiece must be stored in a cool place.

   The sauce turned out to be very tasty, so it was decided not to roll it all up, but to leave it to eat now. Bon appetit!

How to prepare tomato sauce for the winter from tomatoes and garlic for meat, pizza and pasta (spaghetti)

By adding garlic and a selection of spices to grated tomatoes, you get an incredibly tasty sauce. It is perfect for meat, fish, poultry, and will serve as the basis for making pizza and seasoning for spaghetti.

Here the tomatoes are baked in the oven. With this method of cooking, the vegetable retains as much useful vitamins and microelements as possible. Everything is done easily, simply and quickly.

Ingredients:

• 1 kg - tomatoes
• 3-4 — cloves of garlic
• 1.5 tbsp. l. - olive oil
• 1 tsp. - granulated sugar
• 0.5 tsp. - red pepper
• oregano, rosemary - optional
• salt - to taste

The above products yield 0.5 kg of sauce. If you want to prepare more of it for the winter, increase the amount of ingredients proportionally.

1. Cut the tomatoes into halves and remove the core.
   

   The tomato variety taken here is cream. If you have large fruits, you can cut them into quarters.

   Place the vegetable halves on a parchment-lined baking sheet along with the garlic cloves. Sprinkle the tomatoes on top with dried oregano, rosemary, salt and drizzle with olive oil. Place in an oven preheated to 180 for an hour. Every 15 minutes, open the door to release the heat.

2. Then put the baked tomatoes in a saucepan, and put the peeled garlic cloves in there. Add a tablespoon of olive oil, red pepper and sugar. Beat with a blender into a homogeneous mass.
3. Place the pan on the fire and bring to a boil. Simmer for a couple of minutes over low heat and remove from heat.
4. Pour into a sterile container and screw on the lid. Leave it upside down to cool until the morning, covered with a terry towel.

Delicious tomato sauce with apples for the winter - you'll lick your fingers

Tomato sauce is very successful if it contains apples. The bulk fruits give the dish a unique taste and aroma, making it sweet and sour. Ideal for serving with meat, poultry and fish.

Ingredients:

• 2 kg - tomatoes
• 1 kg - apples
• 1 kg - bell pepper
• 3 pods - chili pepper or to taste
• 3 tbsp. l. - granulated sugar
• 1 tbsp. l. - salt
• 1.5 tbsp. - vegetable oil
• 15 pcs. - garlic cloves
• 1 tsp. - ground black pepper

These products will yield about 3 liters of sauce.

1. Pour boiling water over the tomatoes and leave for 3-4 minutes.
2. We pry the skin with a knife, and it can be easily removed with a stocking. Then cut the tomatoes into pieces, removing the hard stem.
3. We remove the stems and seeds from the peppers (sweet and hot).
4. Peel the apples, remove the seeds and cut into pieces.
5. We pass the prepared vegetables with apples through a meat grinder, installing a fine grid.
6. Transfer the vegetable mixture to a cooking pot. Let it heat up on the stove. Add sugar and salt, mix everything.
7. Cook the sauce until thickened - about 25 minutes. Then add ground black pepper, pressed garlic and vegetable oil. Stir the mixture and cook for another 15 minutes. You can adjust the taste of tomato sauce to your own taste by adding any spices - cinnamon, cloves, sweet paprika, ground nutmeg, dried basil, etc.
8. Place the finished sauce in sterile jars, filling them to the very neck.
9. We close with boiled lids and roll up the key. We leave it upside down, wrapped in a “fur coat,” until the morning.

Korean green tomatoes with carrots, onions, hot peppers and coriander

YouTube channel “Aimkuk - culinary recipes with photos and videos”

Ingredients

• 1 carrot;
• 1 tablespoon salt;
• 2 tablespoons sugar;
• 1 kg of green tomatoes;
• 1 hot pepper;
• 8 cloves of garlic;
• ½–1 onion;
• 2 teaspoons ground coriander;
• 100 ml vegetable oil;
• 1 teaspoon coriander seeds;
• 2 tablespoons vinegar 9%;
• ½ bunch of parsley.

Preparation

Grate the carrots using a grater for Korean cooking and place in a bowl. Add half the salt and sugar and crush the vegetable with your hands.

Cut the tomatoes into thin slices, seeded hot peppers and garlic into small pieces, and onions into half rings. Mix tomatoes with carrots. Add the remaining salt and sugar, ground coriander and garlic and mix again.

Heat oil in a frying pan over medium heat. Add the onion and fry until golden brown. Add pepper and coriander seeds and cook for another 30 seconds.

Place the roast in a bowl with vegetables. Add vinegar and chopped parsley and mix thoroughly. Cover the vegetables with a plate, place something heavy on top and put them in the refrigerator for 12 hours or the whole day.

Classic recipe for sauce with vinegar for the winter

We have not yet looked at the method of making tomato sauce with vinegar. Adding this ingredient increases the shelf life of the product. The jars last well in the pantry until the next tomato harvest, despite the fact that the sauce is prepared without sterilization.

Ingredients:

• 2 kg – tomato
• 1 tsp. - salt or to taste (0.5-1.5 tsp)
• 2 tbsp. l. - vinegar 9%
• 2 tsp. - ground red chili pepper
• 3 tbsp. l. - granulated sugar

1. First, prepare the tomatoes - cut them into slices, removing the hard core. Place the vegetables in a saucepan and set to cook.
2. Then let the tomatoes cool and puree in a blender until smooth.
3. Next, filter through a very fine mesh sieve. If you are satisfied with the consistency of the sauce after the blender, you can skip this option.
4. Pour the mixture into a deep, thick-walled bowl and set to boil.
5. After boiling, add salt, sugar, ground chili. Stir and reduce the heat to medium. As soon as the sauce becomes thicker, add vinegar and, after boiling for another 5 minutes, turn off the heat.
6. Pour the finished sauce into jars and roll up. Turn it upside down and wrap it in warmth. Leave until completely cool. You can store the workpiece in a cool place.

Korean tomatoes with carrots, bell peppers and carrot seasoning

YouTube channel “Delicious with Lana ilanavi”

Ingredients

• 2–3 bell peppers;
• 5 cloves of garlic;
• 1 carrot;
• 1 kg of tomatoes;
• ½ teaspoon paprika;
• ground black pepper - to taste;
• 50 g sugar;
• 1 tablespoon salt;
• 2 tablespoons vinegar 9%;
• 2–3 tablespoons of vegetable oil;
• ½ teaspoon Korean carrot seasoning;
• a few sprigs of dill,
• several sprigs of parsley;
• a few sprigs of cilantro.

Preparation

Remove seeds from bell peppers. Grind it in a blender along with the garlic. Grate the carrots for the Korean version.

Cut the tomatoes into large pieces and remove the stems. Mix tomatoes with paprika and ground black pepper. For the marinade, combine sugar, salt, vinegar, oil and carrot seasoning. Finely chop the greens.

Place a few tomato slices on the bottom of the jar. Cover with some chopped pepper, place some carrots and herbs on top. Drizzle with a small amount of marinade.

Repeat layers until you run out of ingredients. Seal the jar and place it in the refrigerator upside down for 6-8 hours.

Satsebeli - a recipe for Georgian spicy tomato sauce with tomato paste and walnuts

I would like to introduce fans of Georgian cuisine to a recipe for satsebeli sauce, which is moderately spicy and unsurpassed in taste. In addition to tomatoes, its basis is walnuts. Adding pomegranate juice gives the dish a slight sourness. Therefore, it goes well with grilled meat. It is usually served with chicken chakhokhbili.

Ingredients:

• 4 things. - large tomatoes
• several sprigs of green coriander
• 2-3 pcs. - bell pepper
• 2 tbsp. l. - tomato paste
• 1 tbsp. l. - salt
• 6 pcs. - garlic cloves
• 200 g - walnuts
• 100 ml - pomegranate juice
• 1 tsp. - chili powder
• 1 tsp. — khmeli-suneli

1. We will need to peel the tomatoes. To do this, make cross cuts on the fruit. Pour boiling water over the tomatoes and leave for 3-4 minutes. After this procedure, the skin will easily peel off from the fruit. Cut the tomatoes into slices and remove the stalk.
2. We also cut off the stem from the peppers and clean out the seeds.
3. Place walnut kernels, tomato slices, garlic cloves, several sprigs of coriander, suneli hops, ground chili, salt, pomegranate juice and tomato paste into a blender bowl.
4. Turn on the device and grind all the products into a homogeneous mass.

Serve the prepared sauce with fatty meat dishes, it perfectly neutralizes fat, and such food is well digested.

Spicy tomato seasoning for the winter

Many women try to prepare seasonings and sauces on rare occasions, as sometimes this process takes a lot of time and effort. But thrifty housewives try to prepare such dishes for the winter. After all, it’s good when during the cold season you take your favorite seasoning out of the basement and serve it with hot potatoes.

The most amazing thing is that this tomato seasoning can be either very hot or spicy and sweet. If you also add aromatic herbs and your favorite spices, then your dish will turn out unique.

For the next seasoning, stock up on:

• Tomatoes – 2 kg
• Garlic – 200 g (you can take a little more if you wish)
• Vegetable oil – 100 ml
• Seasonings (to taste)
• Granulated sugar
• Salt
• Hot pepper
• Horseradish root (if you want the seasoning to be very spicy).

People popularly call this seasoning “light” or “horseradish”. Select only ripe tomatoes for cooking. Next, proceed as indicated below.

Spicy

Cooking process:

• Wash the fruits thoroughly, remove spoiled areas and stems.
• Cut the tomatoes into pieces and chop.
• Peel the garlic, wash it, chop it.
• Heat the oil in a frying pan and fry the garlic in it.
• Transfer the garlic to the tomatoes.
• Salt the tomato mass, season, add sugar.
• Place the bowl with the ingredients on low heat, boil the mixture, but stir it constantly.
• Boil the mixture to the desired consistency. If you will not store the seasoning for a long time, then boil the composition for no more than 10 minutes.
• Pour the seasoning into jars and screw on the lids.
• Remove the jars once they have cooled completely.

If you want the seasoning to be stored for a long time, then boil it for about 60 minutes. Pour into jars, screw on the lids, and cool. Store the sauce in the basement.

This seasoning can replace any ketchup when making pizza. If you add it to the minced meat, then you can use the sauce for the Navy Pasta dish.

Video on how to prepare Krasnodar tomato sauce without apples

I offer a version of Krasnodar sauce, which is cooked without apples. It has a sweetish taste, very aromatic, after tasting it you will remember the taste of your childhood. Its recipe has been familiar to many since Soviet times. I suggest watching a video where the author prepares it according to a family recipe.

If you happen to have a lot of tomatoes, now you know where to put them to work. I am sure that everyone in your household will like homemade tomato sauce. Children also eat it with great pleasure. It has much more benefits than store-bought ones, since it contains only natural ingredients. I wish you delicious, varied, successful preparations!

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