Tomato dressing for the winter: a simple homemade recipe

Dressing for winter soups from vegetables

Consumption per half-liter jar:

• dill, parsley, celery - 120 g,
• green pepper - 50 g,
• carrots and white roots - 20 g each,
• tomatoes - 200 gr.

What to do:

1. Take spicy herbs in the following proportions: 3 parts dill and parsley, 1 part celery, sort, remove rotten parts, coarse twigs, roots, rinse well under cool water, shake, chop finely.
2. Cut parsley root, celery, carrots and cored peppers into strips, combine with herbs and tomato slices.
3. Fill the jars with herbs, layer with tomatoes, pour in hot brine (80 grams of salt and 10 grams of citric acid per liter of water), cover with lids, sterilize (0.5 liters - 30 minutes, liter - 40 minutes). Next, roll up and cool.

Vegetable soup dressing for winter

Even more recipes.

Salty vegetable dressing

Thanks to the high salt content, you don’t have to worry about the safety of your workpiece for a long time. At the same time, at the moment when you season your dish with it, simply refuse to add additional salt. Vegetables using this method are obtained fresh, as they cannot be cooked. For this preparation, prepare:

• 500 g tomatoes
• 500 g carrots
• 500 g sweet pepper
• 500 grams of onion
• 300 g parsley
• 500 grams of ordinary salt

Cut all vegetables except carrots into small cubes. Grind the carrots with a coarse grater. After washing, finely chop the greens.

After this, place everything in a deep container, sprinkle salt on top and leave for 10 minutes. After this time, divide the mixture into prepared containers and pour the released juice on top.

Green and very healthy dressing

For this preparation, prepare:

• 2 kg sweet pepper
• 500 g carrots
• 150 g garlic
• 2 parsley roots
• 200 g parsley tops
• 2 celery roots
• 200 g celery greens
• 1 hot pepper
• 100 ml vinegar essence
• 2 tbsp. l. regular salt

After cleaning, mix all the vegetables and grind them using a meat grinder. After this, mix the resulting mixture with spices and place in prepared storage containers.

Preparation with green tomatoes

This preparation, after it has been infused and soaked, will add unusual notes to your finished dish. Prepare for it:

Finely chop the prepared vegetables, then place them in a deep container. Add salt, oil and boiled water to them. After this, put everything on the fire for 40 minutes. At the same time, try to check and stir often. After the specified period, add pepper and essence, then after waiting 5 minutes, place in prepared storage containers.

vegetable preparation in tomato juice

An important point in storing such a dressing is its storage - this must be done in the refrigerator, otherwise you will simply lose it. To do this, prepare:

• 1 kg tomatoes
• 300 grams of onion
• 300 g sweet pepper
• 300 g carrots
• Greens optional
• Glass of salt

Remove the skin from the prepared tomatoes and grind them to a puree. Finely chop the remaining vegetables and herbs. Mix all the vegetables together, then add salt. After thoroughly mixing and allowing the salt to dissolve, place everything in prepared storage containers.

Tomato dressing for soup for the winter

Puree tomatoes for the winter - a dressing for soup and vegetable stews, a basis for homemade sauces and ketchup.

Soup dressing: for borscht or cabbage soup or just for vegetable stew in jars - a wand - a lifesaver for any housewife in winter.

We need to take care of this in the fall. We will make the borscht dressing now, while its ingredients are sold on every corner at a reasonable price.

And in winter all you have to do is open the jar and feel the southern aroma and taste of fresh tomatoes, garlic and bell pepper.

The composition of the dressing can be any - according to your desire.

I make several types at once - not only as a dressing for soup, but you can also simply use it to prepare a sauce (for example, for spaghetti or potatoes), mixing it with sour cream.

This homemade borscht dressing does not contain any harmful ingredients, not even vinegar, and is perfectly stored on shelves next to homemade tomato ketchup, various marinades and pickles.

So, away with store-bought tomato paste (it’s become somewhat unnatural lately), we’ll make the soup dressing and tomato sauce in one bottle ourselves.

• Tomatoes
• bell pepper
• Garlic
• Salt, black and red hot pepper to taste

Recipe for making soup dressing for the winter

Everything is simple and you don’t even need to follow the proportions of adding ingredients - everything is to your taste. I really like tomato-garlic.

Of course, the most basic product here is tomatoes. I bought more of them, in several stages, about 10-11 kg. Bell pepper 2-3 kg. 1-2 heads of garlic.

It’s easier to cook in several steps, otherwise the bright red tomatoes will just dazzle your eyes.

So, wash the tomatoes, cut off the place where the stalk attaches. You can remove the skin by keeping them in boiling water for a few minutes.

Or you may not do this - at your discretion.

Then grind them in a meat grinder or grind in a blender.

Wash the bell pepper, cut it, remove the seeds, and grind it through a meat grinder.

Pour the whole mass into a saucepan and set to cook on the fire.

If your soup dressing contains bell peppers, cook for 20 - 30 minutes, unless tomatoes can be cooked for even less than 15 minutes.

Add salt, sugar, pepper to taste.

Lastly, add the garlic; you can put it through a crusher or finely chop it.

Boil for another 5 minutes.

We pack it into sterilized jars and cover it with a screw cap or a machine lid.

Turn over and leave to cool in the air without covering.

All that remains is to wash the dishes.

TOP 3 step-by-step recipes for preparing drunken tomatoes for the winter

Tomatoes ripen in abundance in summer; they are rich in fiber, fructose and glucose, vitamins, minerals and carotenoids, of which lycopene is retained even after heat treatment. In winter preparations, whole peeled tomatoes acquire a spicy taste and are a juicy appetizer for meat, poultry, and fish dishes. We suggest making twists for the winter using the recipe for “drunk” tomatoes. Very tasty tomatoes leave no one indifferent!

Features of preparing “drunk” tomatoes for the winter

The essence of the recipe is that 1 tablespoon of vodka is added to 1 liter of marinade. During the process of boiling and sterilization, the alcohol evaporates, and the tomatoes become firm and better absorb the aroma of spices. Preservations made in this way can be stored at room temperature.

Recipe Ingredients Required

In addition to vodka, salt, sugar, 9% acetic acid, herbs or celery roots, garlic, and onions are added to the marinade mixture. Spices include black peppercorns, bay leaves and clove sprigs. If desired, you can add tarragon and basil herbs.

Tomatoes should be selected medium-sized ones - Creamy ones with a hard skin and dense pulp. For a green tomato recipe, you should take almost white or slightly greenish fruits at milky-waxy ripeness. Greener tomatoes may be bitter due to the presence of solanine.

Preparation of raw materials

Vegetables, herbs, and bay leaves are thoroughly washed in running water and allowed to dry on a cloth. If the existing tomatoes do not have a hard skin, then during the process of pouring the marinade it may burst - this spoils the appearance of the twist, although it does not affect the taste. To avoid this, you need to:

• Prick the tomatoes at the point of attachment to the stalk with a toothpick;
• pour hot marinade gradually;
• put more greens on top of the tomatoes in the jar;
• Heat the jar gradually in a water bath.

Small fruits with hard skin practically do not burst.

How to prepare the container?

The best container for “drunk” tomatoes is 1 and 1.5 liter glass jars. The lids are suitable for polyethylene, metal, screw-on, and for a seaming machine, glass, with a closing mechanism. Clean the jars with baking soda powder, rinse in running water, and sterilize in a water bath for 10 minutes. Other methods for sterilizing glass containers:

• in the oven, on a baking sheet;
• in the microwave on maximum mode for 5-6 minutes.

When sterilizing, jars are filled 1/3 with water.

The process of making drunken tomatoes

The whole twisting process is simple; young housewives are quite capable of preserving it.

How much food to take for a 1.5 liter jar:

• tomatoes – 600-700 grams;
• onion - 1 piece;
• celery greens, tarragon, basil - 1 bunch each;
• clove spice – 2 buds;
• laurel leaf – 2 pieces;
• garlic cloves – 2 pieces;
• salt – 60 grams per 1 liter of water;
• sugar – 50 grams per 1 liter of water;
• acetic acid in a solution of 9% - 1 tablespoon;
• vodka – 1 tablespoon.

Place herbs and spices at the bottom of the disinfected container and stuff tightly with tomatoes. Prepare the marinade: add salt and sugar to boiling water. Add acetic acid and vodka after boiling.

Boil water in a large saucepan, place jars there with twists up to the shoulders, cover with lids, bring to a boil, boil for 10 minutes. Roll up the jars, check the tightness by turning them over, wrap them in a blanket and cool in this position.

Option without sterilization

For this twist, the same ingredients are needed, but you should take 2 tablespoons of vodka. Place the spices in jars and add the whole onion to the tomatoes. Fill the container with fruits with hot water, which after 2-3 minutes pour into the pan where the brine will be prepared. Boil the drained water, season with salt and sugar.

Rules for storing tomato soup dressing

To store preserved food, a number of conditions must be met. First of all, it should be a basement or cellar. And if there is no such room, then a balcony in the apartment is suitable for these purposes. The temperature should not be higher than + 10 °C. At the same time, in winter the temperature should not fall below zero. Otherwise, the jars will freeze and may burst, and the product will lose its taste.

Exposure to sunlight is also contraindicated. Workpieces should be stored in a dark place. The best option is a cellar or basement with shelves. It is imperative to check the absence of mold and moisture on the walls.

Dressing for okroshka

You need to prepare:

• 300 grams of young dill leaves;
• 350 grams of fresh cucumbers;
• 200 grams of horseradish roots;
• 150 grams of table salt.

Method for preparing okroshka for the winter:

1. Wash the cucumbers and grate them on a large grater.
2. Finely chop the dill.
3. Wash the horseradish roots thoroughly, scrape off the skin, mince or grind in a food processor.
4. Mix prepared vegetables with salt.
5. Place in a jar with a screw cap of suitable size.
6. Keep refrigerated.

In the off-season, the dressing is added to kvass and other products for okroshka.

How to prepare pickle soup for the winter: with pearl barley and rice, 2 recipes.

A delicious salad recipe with barley.

Universal seasoning for soups for the winter

Many housewives had to think about when to prepare vegetable frying, most often from onions and carrots, for soup, and especially borscht. Isn’t it true that precious things are wasted that you want to save?

Prepare a universal dressing.

1. I take an arbitrary amount of onion, chop it finely, and simmer in vegetable oil without closing the lid. Add crushed garlic to the pan and simmer for another 3 minutes.
2. I add coarsely grated carrots, tomato paste (sauce), mix, and simmer the vegetables for another 3-5 minutes.
3. At the end of cooking, I sprinkle the workpiece with chopped herbs and salt. I don’t skimp on the salt, it will keep longer, I stir it. You can add sweet peppers and stalked celery to the “frying” (but not necessary!).
4. I transfer the cooled mixture into clean jars and pour a little vegetable oil on top. When storing in the refrigerator, when using the top layer, you need to pour the vegetable oil on top again. Vegetables should always be covered with it.

Vegetable dressing for borscht for the winter

Required: 2 kg. sweet pepper - 1 kg. onions, a glass of vegetable oil.

1. Remove the stems from the peppers, peel the seeds, wash, and cut into medium pieces.
2. Peel the onion and cut into rings.
3. Fry and simmer the onion and sweet pepper together in vegetable oil, adding a small amount of water, salt, sugar, black pepper to taste.
4. Place the hot dressing into sterilized jars. There is no need to sterilize the vegetables; before clogging, add 1 tbsp. vinegar 6% per liter jar.
5. In winter, add to borscht, as well as main courses.

Soup dressing for the winter from tomatoes and peppers

A recipe for a dressing that will turn your soup into a work of art. Suitable for borscht and any simple soup. Ingredients:

• tomatoes - half a kilo of any variety, pink or large;
• bell pepper - half a kilo, any color will do;
• the same amount of carrots and onions;
• 300 g parsley;
• half a kilo of salt.

Important! Salt should not be iodized. Iodized salt will provoke negative processes in the jar and spoil the product

It can also impart a strong unpleasant aftertaste.

Recipe:

1. Cut the peppers and onions into strips, grate the carrots, and wash the tomatoes.
2. Remove the skins from the tomatoes.
3. Cut the fruits into cubes, preferably small ones.
4. Grate the carrots on a coarse grater.
5. Finely chop the parsley.
6. Place all the vegetables in a cauldron and add salt there.
7. Stir and leave for 10 minutes.
8. Place the dressing in warm, sterilized jars and pour the resulting juice into them.
9. Cover with sterilized lids and roll up.

As a result, in winter you will always have a ready-made refill at hand. A couple of spoons into the soup is enough to give the dish a pleasant color and aroma. Must be stored in a cool place.

Attention! Since the recipe is used without cooking, it is imperative to sterilize and thoroughly process the jars so that all microorganisms there die.

Cooking adjika without cooking from tomatoes with horseradish and garlic for the winter

In the raw adjika recipe, tomatoes are not subjected to heat treatment, and therefore the product retains vitamins and minerals. In addition, the taste and aroma of the dish is preserved. You can serve adjika made from tomato and garlic with meat, fish and vegetables.

But first, let's prepare the ingredients:

• tomatoes – 2.5 kg;
• garlic – 4 heads;
• sweet pepper – 5 pcs.;
• hot red pepper – 1 pc.;
• horseradish - 3 pcs.;
• salt - tsp;
• dill - to taste.

Cooking time – 20 minutes.

Let's start cooking. 1. Rinse the vegetables well and dry. Cut tomatoes and peppers into slices. Peel the garlic cloves.

2. Pass the food through a meat grinder. Horseradish and garlic come first. Next are tomatoes and peppers.

3. The result is a watery puree. Stir until smooth. 4. Chop the dill. Place in a bowl, add dill and stir until salt dissolves.

5. This completes the recipe. Divide adjika into jars. Close the lids and put them in the refrigerator or cellar until winter.

Soup dressing Rassolnik

Option #1

(from Nina Lapteva)

Pearl barley for dressing needs to be ready-made, so we take 0.5 kg of pearl barley and boil it. Fresh cucumbers, onions and carrots, taken in equal quantities - 1 kg each, cut into neat cubes. We pass 1 kg of tomato through a meat grinder to obtain tomato paste, or use ready-made one from the store.

Pour the tomato paste into the pan, dilute it with water and bring to a boil. Add salt and sugar to taste to get a bright, rich taste, and pour in 0.5 cups of vegetable oil. First, simmer carrots in this sauce, then add onions, then cucumbers and a little vinegar. Lastly, add the boiled pearl barley and simmer for 30 minutes. after boiling, stirring all the time. Place the pickle mixture in jars and sterilize them.

Option No. 2

(from Augusta Uzhegova)

This soup dressing for the winter assumes that barley will be added to the dish along with potatoes at the time of preparation. But the pickle only benefits from this. The dressing itself is very rich in vitamins due to many ingredients and, not least, parsley and celery roots. They need to be peeled and boiled in a small amount of water for 25-30 minutes, after which they are cut into thin slices. Cut the carrots, onions and bell peppers into cubes and into strips. The ratio of ingredients is 4:3:2:1. Remove the skin from three large fleshy tomatoes and cut each into 4 parts.

Mix all the vegetables in a large saucepan and pour boiling water over them so that it completely covers them. In 10 minutes. after stewing, you can add chopped roots, dill and green onions, 3-4 cloves of chopped garlic, peppercorns and bay leaves. Add salt to taste and simmer for another 10 minutes. The pickle juice laid out in jars must be sterilized and dried upside down at room temperature.

Useful properties of tomatoes

Tomatoes are an excellent ingredient for preparing all kinds of sauces and various seasonings. Whatever tomato sauce you make, it will always have a wonderful taste . In addition, tomatoes contain lycopene.

Thanks to regular consumption of tomatoes, it is possible to prevent gastrointestinal diseases and even the formation of cancer cells. Scientists have also discovered phytoncides in tomatoes that have anti-inflammatory and antibacterial properties . And the presence of garlic in the sauce only enhances these properties.

Most women prepare sauces from time to time, because sometimes this is a rather labor-intensive process, but thrifty housewives prepare sauces and seasonings for future use. How wonderful it is when in winter you always have sauce or your favorite seasoning at hand.

It can be used for almost any dish, be it meat or pasta, potatoes, buckwheat, rice, whatever! The most amazing thing is that the sauce can be made hot and sour and sweet and spicy. If you add your favorite herbs and spices to this sauce, you will get a unique recipe for your sauce.

Recipe for spicy tomato and garlic seasoning for the winter

Required ingredients for preparation:

• tomatoes - 1 kg;
• garlic - 100 g (the amount of garlic can be increased/decreased to taste);
• 50 grams of vegetable oil;
• ground pepper (to taste);
• salt (to taste);
• sugar (to taste);
• if the tomatoes are sour, you can add half a pod of hot pepper;
• If you want a very spicy seasoning, you can add grated horseradish root.

People call this seasoning “Ogonyok” or “Cobra ”, and the variation with horseradish is called “Hrenovina”.

Tomatoes for preparing seasoning must be selected that are ripe and not overripe. Wash the tomatoes thoroughly, remove any bruises or bruises, cut and remove the stem. Cut the tomatoes into two parts, grate them cut side down on a coarse grater over a plate.

Peel the garlic, wash it, pass through a press. In a frying pan with a thick bottom (a cast iron frying pan is perfect), heat 50 grams of vegetable oil and lightly fry the garlic (1-2 minutes). Add garlic and oil to the tomato mass.

Salt the tomato mass, add pepper, sugar, and other seasonings if desired. Place a saucepan (preferably with a thick bottom) over low heat and bring to a boil , stirring frequently.

Boil the tomato mixture to your desired thickness. If you are preparing this seasoning not for long-term storage, then it will be enough to boil the mixture for 5–8 minutes , pour into prepared jars/bottles, roll up the lids, leave until completely cooled at room temperature, and put in the refrigerator for storage.

For long-term storage (for the winter), boil the mass to the thickness you need (about an hour), keep in mind that the cooled mixture will be slightly thicker than the hot one. Pour into sterilized jars/bottles, close with lids and cool at room temperature upside down. The sauce should be stored in a cool, dark place . The sauce will keep well until spring.

This seasoning sauce is good for pizza - the sauce will add piquancy to the pizza. If you add it to minced meat, you get an excellent variation of the Navy Pasta recipe. In pies with a “dry” filling, seasoning with garlic will be an excellent addition.

Recipe for tomato seasoning sauce with garlic and pepper for the winter

Required ingredients:

1. Tomatoes -1 kilogram.
2. Sweet pepper - 5 pcs.
3. Garlic - 4-6 cloves.
4. Salt - 1 tbsp. spoon.
5. Sugar - 100 grams.
6. Ground black pepper (to taste).
7. Allspice peas - 5-7 pieces.
8. Cloves - 3 pieces.

Tomatoes must be selected that are ripe, but not overripe. Wash the tomatoes thoroughly, remove any scuffs or bruises, cut them off, and remove the stem. Cut the tomato into 2 parts, grate the tomato cut on a coarse grater over a plate.

This way, you will only have a skin in your hand that you can throw away. To speed up the process, you can grind the tomatoes through a meat grinder; this will not change the taste of the sauce. Wash the pepper thoroughly, remove the stalk, remove the seeds, cut into strips of about 0.5 cm (to speed up the process, you can pass it through a meat grinder).

Add the peppers to the tomato mixture. Add salt, sugar, peppercorns and cloves. Peel the garlic, wash it, pass it through a press, mix with ground black pepper and add to the tomato mass .

Mix the resulting mixture thoroughly . Pour the sauce into pre-sterilized jars and roll up the lids. This tomato sauce is stored in a cool, dark place; opened jars are stored in the refrigerator.

Spicy winter dressing for tomato soups

For lovers of spicy dressings, the following recipe is recommended:

• half a kilo of hot pepper;
• sweet red pepper;
• tomatoes - 1 kg;
• 1 head of garlic;
• a tablespoon of salt;
• a quarter cup of vegetable oil.

Process for preparing the spicy dressing:

1. Peel both types of pepper and remove seeds.
2. Grind together with tomatoes and garlic in a meat grinder.
3. Add salt and simmer over low heat with oil for 10 minutes.
4. Place the finished mixture in sterilized containers and roll up immediately.

After the dressing in the jars has cooled, it can be removed to its storage location. In an apartment, a balcony is perfect for this if it is glazed and protected from frost.

Spicy tomato sauce made from tomatoes and chili

Tomato sauce can have a pleasant sweetness and sourness, but often it is the spicy version of the sauce that is served with meat dishes. The degree of spiciness is adjusted during cooking. Here, as they say, it’s not for everyone.

Photo of spicy tomato sauce with chili

• Tomatoes – 4 kg;
• Garlic – 30 cloves;
• Chili – 3-5 pcs.;
• Salt – 40 g;
• Vinegar 9% – 70 ml;
• Ground black pepper - to taste;
• Sugar - to taste.

1. The garlic is peeled and placed in a blender bowl. The tail of the chili is cut off; if you want a less hot taste, you can also remove the seeds. It must be cut into pieces and also added to the bowl with the garlic. Both ingredients are ground until smooth.
2. Now the tomatoes are chopped. First they are washed, then cut into pieces (small) and crushed. To do this, you can use a blender or a meat grinder - whatever you like. And when the tomatoes are crushed into puree, add garlic and chili to them and mix well.
3. Next you need to add salt and mix again.
4. The sauce is poured into a cooking container and brought to a boil over low heat. Now the sauce is reduced by 2 times. Although here a lot depends on how much density is needed. In any case, the sauce is constantly stirred and tasted to ensure it tastes good. If necessary, add pepper and salt. Boiling may take 20-40 minutes - depending on many factors (fire strength, type of stove, juiciness of tomatoes, desired consistency).
5. When the sauce has reduced, add vinegar, stir, and taste. If necessary, you can add salt, pepper, vinegar or sugar - the main thing is that you like the taste.
6. The finished sauce is poured into sterilized, hot jars before it begins to cool, and sealed with lids.
7. Containers with tomato sauce are turned upside down and covered with a warm blanket for a day. Then you can transfer the preservation to the pantry with the rest of the preparations.

Steps

1. Armed with a basket or any other utensil, we go to collect ripe and juicy tomatoes; you can also purchase them in advance at the market or in a store. We thoroughly wash the collected tomatoes in cold water to remove dirt and dust, and then send them to dry. Helpful advice: to prepare tomato dressing, it is not necessary to choose beautiful and uniform-sized tomatoes; the most unsightly fruits are suitable for this preparation, the main thing is that they are juicy and ripe.
2. At this stage, we need to thoroughly chop all the prepared tomatoes. You can use a regular stainless steel manual meat grinder or food processor for this purpose. Before the chopping process, the tomatoes must be cut and, at the same time, removing the portion of pulp from each fruit where it is attached to the branch. We keep the finished tomato puree exclusively in enamel containers: it will not allow the process of oxidation of the juice to begin and a change in its taste.
3. Now let's prepare additional ingredients for our homemade tomato dressing. Wash the sweet peppers thoroughly and carefully cut out the core of each one along with the green stalk. You can choose any color you want for the peppers; this will not affect the taste of the dressing in any way. We also rinse the carrots from dirt and thinly cut off the top coarsened layer of the vegetable.
4. Grate the prepared carrots on the finest grater as shown in the photo and place in a separate bowl. As for the sweet pepper, it is enough to simply cut it into not too thin strips. Before you start preparing additional vegetables, put the tomato mass on the stove in an enamel pan and let it cook after boiling for 30 minutes. After the specified time has passed, add the prepared carrots and sweet pepper strips to the tomatoes, salt the vegetables to taste and mix thoroughly with a wooden spoon. By the way, you can prepare tomato dressing without salt, which can be added directly during the preparation of the dish from this preparation. Before adding to the dressing, the bay leaf also needs to be chopped, after which you can add it to the pan along with black aromatic peppercorns. We continue to prepare the dressing for another 15 minutes, and 5 minutes before the end of the cooking time, pour chopped parsley into the pan.
5. We pour boiling water over small glass jars and then put them in the oven for sterilization. You can safely choose another method of preparing glass containers for closing. We fill the prepared jars to the very top with a still hot dressing of tomatoes with vegetables and spices, after which we immediately roll them up or simply screw them tightly with lids, also sterilized. Homemade, hearty and very healthy tomato dressing for the winter is ready, you need to store it in a cool and dark place, and use it to prepare borscht or serve with pasta. Bon appetit!

Winter soup dressing made from tomatoes, onions and carrots

This variety will require slightly different ingredients than the classic soup dressing. Recipe Ingredients:

• half a kilo of onions;
• the same amount of carrots;
• 300 g bell pepper;
• 250 g tomatoes;
• 200 ml vegetable oil;
• teaspoon rock salt.

After preparing all the ingredients, the cooking process follows:

1. Chop the onion and fry in half the amount of oil.
2. Grate the carrots on a coarse grater.
3. Transfer the fried onions to a cauldron for stewing.
4. Add 50 ml of oil and add fried carrots.
5. Cut the pepper into small cubes.
6. Pour the remaining oil into the pan and then add the pepper.
7. Cut the tomatoes into cubes.
8. Add roasted peppers and tomatoes to carrots and onions.
9. Add salt.
10. Stir and immediately pour into hot jars.

The jars must be turned over and wrapped in a warm blanket.

Tomato dressing for the winter

It's no secret that seaming allows you to seriously save time. In winter it gets dark early, so many people return from work at dusk. When you come home, you just want to quickly relax. If you have suitable preservation, preparing dinner becomes much easier.

One of the most popular dressings is tomato dressing for the winter. Let's remember that tomatoes do not lose nutrients during heat treatment and preserve more of them.

• ripe tomatoes of autumn varieties, dense red or pink - 3 kg;
• white rock salt without additives – 1 tbsp. spoon;
• garlic – 2-3 cloves;
• chili pepper or ground hot red pepper – 1 pod or ¼ teaspoon;
• ground black pepper - to taste;
• celery stalks – 2-4 pcs.

We wash the tomatoes, cutting out parts near the stem. Grind our tomatoes and celery in a meat grinder, add salt, pepper and cook over low heat. How long to cook the dressing depends on what you want to get: the sauce can be left quite liquid, but the dressing for cabbage soup for the winter made from tomatoes is usually thicker. As soon as it has boiled down enough, transfer it to sterilized jars and roll it up. As you can see, making tomato dressing for the winter is very simple.

Dressing with onions

If you want to make a delicious dressing for tomato soup for the winter, you will have to work a little longer.

• onions or white salad onions – 1 kg;
• medium-sized sweet carrots – 1 kg;
• red sweet pepper, paprika or bell pepper – 2 kg;
• dense red autumn tomatoes – 4 kg;
• white rock or sea salt - 2 tbsp. spoons;
• parsley, dill, basil and celery - 1 large bunch;
• hot pepper and garlic - to taste and desire;
• Unrefined, odorless sunflower oil – 1 cup.

We clean and chop the onion as finely as possible, peel the carrots and grate them on a coarse grater. Wash the peppers and tomatoes and cut them in half. We clean out the seeds and membranes of peppers, and cut off parts near the stalk of tomatoes. Grind in a meat grinder. Heat the oil in a cauldron or thick-bottomed saucepan, fry the onion and carrot until soft, add the mixture of tomatoes and peppers and cook, stirring, for about a quarter of an hour. If we want the tomato soup dressing for the winter to be thicker, boil it longer. Salt, pepper, add finely chopped herbs. If desired, season with garlic and hot pepper passed through a press. Let's roll up.

It often happens that the tomatoes on the bushes do not have time to ripen. The question arises where to put a large number of green tomatoes. Another recipe will help us out - dressing from green tomatoes and cabbage for the winter.

• green oblong tomatoes – 2 kg;
• white cabbage - 1 large fork;
• orange carrots, sweet – 400 g;
• regular table salt without additives – 100 g;
• white domestic granulated sugar – 100 g;
• greens - to taste;
• allspice peas – 1 tbsp. spoon;
• vinegar 6% white – ½ cup;
• purified prepared water – 2.5 l.

Shred cabbage and grate carrots to prepare vegetables in Korean style. Wash the tomatoes and cut them into half rings, add herbs - dill, parsley. Mix well and pack tightly into jars. Place pepper, salt and sugar in boiling water. After a couple of minutes, pour in the vinegar and pour the boiling marinade over our dressing. Let it sit under the lid for about a quarter of an hour, drain the brine, boil it, fill it again and roll it up. It makes a delicious soup or borscht dressing for the winter; these dishes are unthinkable without tomatoes. However, this canned food can be served in winter as a salad or as a side dish for meat or fish.

Specifics of preparing tomato dressing for the winter

No matter what you do with tomatoes, they will not lose their beneficial properties - these vegetables are equally resistant to heat treatment and freezing. That is, after preparing supplies of such homemade tomato paste, you can defrost it and still get a healthy product.

This, however, is very easy - even an inexperienced housewife can cope, who, having once compared the sauce on homemade pasta and the same on purchased pasta, will forever make a choice towards the first option.

Product requirements

Obviously, the tomatoes must be fresh. You should not believe the stories that for paste you can use tomatoes that are discounted due to bruising, small areas of rot and spoilage. Even if you remove these spoiled places, the vegetable itself is no longer fresh, does not have the proper elasticity, and its taste is spoiled.

You should not take unripe tomatoes either - they will cook slowly, give less juice, and will not peel well. The signs are: white core, green or yellow spots (not to be confused with the Black Prince variety - dark green spots are normal for it).

Ingredients needed for delicious homemade pasta

For the most part, the recipes offer approximately the same set of products. The cooking methods differ only in the number of tomatoes and the types of spices required for cooking.

• three kilograms of fresh, suitable tomatoes;
• a tablespoon of salt;
• two or three large cloves of garlic;
• black pepper (not peppercorns) to taste;
• red pepper (one pod or a quarter teaspoon ground).

If desired, you can add a variety of spices such as cloves, bay leaves and mustard - here the tastes of housewives and their households can vary greatly, so the issue of seasonings remains at the discretion of each individual.

Soup dressing Pea soup

Option #1

(from Elena Savchuk)

We thoroughly rinse a glass of peas and set them to cook, adding a little soda to the water in addition to salt to speed up the cooking. Meanwhile, chop 0.5 kg of carrots on a coarse grater. Cut 3-4 onions into small cubes, 0.5 kg of bell pepper into strips, and 1.5 kg of tomatoes into cubes. When the peas are cooked until half cooked, transfer them to a colander and drain the water. Pour 1 cup of vegetable oil into a shallow, wide saucepan, heat it and add the chopped vegetables. Add 1.5 tbsp. spoons of salt and sugar, mix and bring to a boil. We send the peas there and simmer for 1.5 hours, after which we pour in 0.5 teaspoons of vinegar essence. Mix thoroughly and place in jars.

Option No. 2

(from Elizaveta Koksharova)

Boil 2 kg of peas until half cooked. We wash and peel the vegetables: 1 kg each of carrots, onions and bell peppers. Fry grated carrots and finely chopped onions in vegetable oil. Separately, fry the pepper, cut into strips. Combine the vegetables in one pan, mix and pour in 2 liters of tomato juice. Add 4 tbsp. spoons of salt and a glass of sugar. When the vegetable mixture boils, add the peas, stir again and simmer for 40 minutes. At the end, pour in 0.5 teaspoons of essence for better storage. Place into jars and leave upside down to cool at room temperature.

Spicy tomato paste sauce with garlic, onions and carrots for the winter

It is not necessary to make pasta only from tomatoes; you can add other vegetables. Next is a successful recipe for a spicy sauce.

Ingredients:

• 5 kg tomato;
• 150 g garlic;
• 0.7 kg of onion;
• 0.7 kg carrots;
• 150 ml oil;
• 1 tbsp. l. vinegar;
• 4 spoons of sugar;
• salt.

What to do:

1. Pour oil into a saucepan with a thick bottom, add chopped onions and carrots, simmer the vegetables until soft over low heat, do not add water.
2. Drive the tomatoes through a juicer, add salt, let stand for half an hour, then carefully drain off the clear juice that has settled, leaving only the grounds.
3. Grind onions and carrots. You can use a food processor for this or rub it through a sieve.
4. Mix the tomato mass with vegetables, put on the stove, and simmer for an hour.
5. Grind the garlic, add it to the paste, add sugar, simmer for about half an hour or just until the desired thickness.
6. Before the end of cooking, pour in a spoonful of table vinegar, stir well, and let it boil for the last time.