TOP 17 recipes for tomato tomato sauce at home for the winter

How to make tomato sauce for the winter, which recipes to choose? Any housewife makes preparations from available products. Tomatoes are the main ingredient in tomato ketchup. Vegetables are chopped with a blender. Anyone who loves the sauce with chunks may not wipe the vegetable gruel through a sieve. To add a piquant taste, chopped apples, peppers, onions, carrots are added to the tomatoes. Mandatory components of all twists for the winter are salt, sugar.

Features of cooking tomato sauce for the winter

Tomatoes grown in the garden or bought during the height of the summer season can be used to make a sauce. In addition to tomatoes, this dish contains other ingredients.

What you need to buy to make homemade ketchup:

• tomatoes;
• a variety of vegetables or fruits, according to the recipe (peppers, apples, carrots, onions);
• cans, tin lids or twist off;
• an enamel bowl and saucepan;
• spice;
• greenery;
• crystal sugar;
• coarse salt (not iodized);
• acetic acid solution (9 percent);
• vegetable oil (sunflower or olive).

What you need to know to prepare tomato ketchup:

• peel off tomatoes by pouring boiling water over them;
• chop vegetables using a blender;
• so that there are no pieces and seeds in the sauce, grind the chopped vegetable gruel through a sieve;
• so that the mass becomes thick, it is boiled over low heat for 25-60 minutes;
• salt, sugar is added when the vegetable gruel is reduced by a third;
• at the end, a solution of acetic acid is poured;
• the hot mass is poured into cans;
• containers are pre-washed and sterilized;
• twists, preparing for the winter, are pasteurized;
• after pasteurization, the jars are turned over and left to cool in this position.

Choosing and preparing tomatoes

For the sauce, ripe tomatoes with fleshy, juicy pulp are bought. You can make twists for the winter from yellow, red and green tomatoes. Vegetables must be whole, free from rot, damage.

Greenhouse varieties are not suitable for making ketchup - they do not have the taste, aroma of garden tomatoes.

Tomatoes intended for curling are carefully examined and washed. Then a cross-shaped incision is made on each at the top, dipped in boiling water for a minute and quickly cooled in cold liquid. After this procedure, the skin is easily cleaned. Peeled tomatoes are crushed with a blender and rubbed through a sieve.

How to prepare containers?

For tomato sauce, take not very large glass jars: 0.3-liter and 0.5-liter. Carefully examine the necks: they should not have cracks, chips. The container is washed with water and soda, dried and sterilized.

There are several ways to sterilize cans: over steam, in boiling water, microwave or electric oven. Sterile containers are poured with hot sauce and pasteurized for several minutes or immediately rolled up with lids. 0.5-liter jars with vegetable mass are pasteurized in a container with boiling water for 10-16 minutes.

The most delicious recipes

Any housewife has many recipes for making tomato sauce or ketchup at home. It's never too late to try something new. The technology for making pasta for the winter is the same. Any preparation is made from tomatoes that are crushed. Only the additional ingredients of the sauce (apples, onions, spices) and their quantity are changed.

Vegetables are ground into a gruel and boiled over low heat (the mass should become thicker). At the end, the mass is salted, honey, sugar, spices and vinegar are added. The hot gruel is immediately poured into the jars. The containers are pasteurized for 10-16 minutes.

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Universal tomato sauce "Satsebeli"

Ingredients of the easy-to-make classic Satsebeli sauce:

• tomatoes - 2.95 kilograms;
• bell peppers - 8-9 large pods;
• a pod of hot pepper;
• garlic - 6-8 cloves;
• seasoning hops-suneli - 1 teaspoon;
• cilantro, basil, parsley - a few sprigs;
• spice;
• salt, sugar - 25 grams each;
• acetic acid solution - a quarter glass.

Tomatoes are washed, poured over with boiling water, peeled, chopped using a blender. Greens, vegetables are ground into gruel. The vegetable mass is poured into a saucepan, put on low heat, brought to a boil. The mixture is boiled for 20-35 minutes. The mass should decrease in volume by a third.

Then add garlic, spices, after which the mixture is salted, boiled for another 4-9 minutes. At the end - pour in vinegar. The hot mixture is poured into jars and covered with lids. Banks are pasteurized for 9-16 minutes.

No vinegar

How to make ketchup without vinegar:

• tomatoes - 1.95 kilograms;
• bell pepper - 1.95 kilograms;
• garlic - 6 cloves;
• salt, sugar, spices - to taste.

Vegetables are peeled and seeds, crushed, and the gruel is poured into a saucepan. The mass is boiled down for 15-25 minutes. At the end, the gruel is salted, chopped garlic is added, spices to taste, then the mixture is boiled for another 9 minutes. The hot mass is poured into glass bottles or jars.

In Krasnodar

How to make spicy ketchup in Krasnodar:

• tomatoes - 2.95 kilograms;
• sour apples - 3-4 pieces;
• garlic - 6 cloves;
• hot red pepper - half a pod;
• spice;
• nutmeg;
• cinnamon;
• salt, sugar - 25 grams each;
• vinegar - 45 milliliters.

Spicy tomato sauce "Lick your fingers"

How to make delicious ketchup for the winter:

• tomatoes - 3.45 kilograms;
• chili pepper - 1 piece;
• garlic - 4-5 cloves;
• salt, sugar - 35 grams each;
• vegetable oil - 35 milliliters.

With horseradish

Harvesting of tomatoes with horseradish:

• tomatoes - 2.95 kilograms;
• horseradish root - 105 grams;
• garlic - 2-3 cloves;
• salt, sugar, pepper - to taste.

With plums

How to make a tomato blank with plums:

• tomatoes - 1.95 kilograms;
• plums (Hungarian) - 905 grams;
• onions - 2 pieces;
• garlic - 5 cloves;
• hot pepper - a pod;
• greens - a few branches;
• salt, sugar - 35 grams each;
• vinegar - 40 milliliters;
• spice.

With cranberries

Sweet ketchup with cranberries:

• tomatoes - 1.95 kilograms;
• cranberries - 2 cups;
• raisins - half a glass;
• honey - half a glass;
• salt - half a tablespoon;
• nutmeg.

With pepper

How to make sour ketchup with bell pepper:

• tomatoes - 2.95 kilograms;
• sweet peppers - 8 pieces;
• garlic - 4-6 cloves;
• hot pepper - 1 pod;
• vegetable oil - 106 milliliters;
• salt, sugar - 36 grams each;
• acetic acid solution - 56 milliliters.

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With starch

Appetizing tomato ketchup with starch:

• tomatoes - 1.95 kilograms;
• onions - 2 pieces;
• paprika - 1 teaspoon;
• salt, sugar - a tablespoon;
• corn starch - 2 tablespoons (diluted in 100 milliliters of water);
• acetic acid solution - 50 milliliters.

Grind the vegetables using a blender. Boil the mass for 40 minutes, rub through a sieve. Add spices, vinegar to the resulting juice, salt, then boil for another 9 minutes. Dilute the starch with cold water so that there are no lumps, add to the sauce. Cook the mass for another 6 minutes. Pour hot ketchup into bottles or cans.

With garlic and basil

Tomato Ketchup with Basil:

• tomatoes - 1.95 kilograms;
• bell pepper - 495 grams;
• red hot pepper - 1 pod;
• garlic - 4-6 cloves;
• basil - several branches;
• salt, sugar - 35 grams each;
• vegetable oil - 40 milliliters;
• vinegar - 40 milliliters.

With onion

How to make tomato sauce for the winter with onions:

• tomatoes - 1.95 kilograms;
• onions - 5 pieces;
• salt, sugar - 36 grams each;
• vinegar - 40 milliliters;
• a mixture of peppers.

In Italian

Tomato ketchup for the winter:

• tomatoes - 1.95 kilograms;
• shallots - 495 grams;
• garlic - 6 cloves;
• oregano, basil - a few twigs;
• olive oil - 40 milliliters;
• salt, sugar - 36 grams each.

With carrots

Tomato preparation with carrots:

• tomatoes - 2.95 kilograms;
• carrots - 495 grams;
• onions - 4-6 pieces;
• Bulgarian pepper - 6 pieces;
• vegetable oil - 95 milliliters;
• salt, sugar - 45 grams each;
• garlic - 3 cloves;
• greens - a couple of twigs;
• vinegar - 45 milliliters.

Mexican

What products you need:

• tomatoes - 1.95 kilograms;
• onions - 495 grams;
• chili pepper - 1 pod;
• celery - 4 sprigs;
• dry paprika - a pinch;
• salt, sugar - 35 grams each;
• lemon juice - 45 milliliters.

In Kuban

How to make Kuban-style sauce:

• tomatoes - 2.95 kilograms;
• onions - 3 pieces;
• garlic - 4-6 cloves;
• salt - 36 grams;
• honey - half a glass;
• acetic acid solution - 56 milliliters;
• spice;
• cinnamon, cloves, mustard seeds.

Without sterilization

What products are needed for ketchup without pasteurization:

• tomatoes - 2.95 kilograms;
• onions - 3 pieces;
• garlic - 4-6 cloves;
• salt - 36 grams;
• sugar - half a glass;
• vinegar - 56 milliliters;
• spice.

In a multicooker

What you need:

• tomatoes - 1.95 kilograms;
• onion - 1 piece;
• garlic - 2-3 cloves;
• sugar - a quarter cup;
• salt - 25 grams;
• basil - a few branches;
• spice;
• citric acid.

Finely chop all vegetables, pour into a multicooker bowl, simmer for 35 minutes. Rub the completely prepared gruel through a sieve, add spices, salt. Then simmer for another 2 minutes. Pour the hot mass into jars, add several crystals of citric acid to each container.

Storage rules for ready-made sauce

Tomato sauce can be stored for one or two years in a cool, dark cellar at 0-3 degrees Celsius. Pasteurized curls containing vinegar can be kept even in an apartment.

If the jar is opened, then the sauce must be used within 3 days. The open twist is stored in the refrigerator.