Fresh tomato sauce: recipes

Tomato sauces have long and firmly taken their place in our menu. They serve as an excellent complement to pasta and pizza. From them prepare various refuellings for soups and meat dishes. In today's article, you will find the simplest and most interesting recipes of fresh tomato sauces.

General recommendations

For preparation of house sauces it is desirable to use juicy fleshy tomatoes of bright red color. For these purposes rotten or immature fruits with greenish veins will not do.

In the composition of these sauces, in addition to tomatoes, often add garlic, onions or celery. As a condiment usually used basil, oregano, thyme, tarragon or parsley.

To get a more liquid sauce, add a little dry wine or broth. If you need a thick dressing, then it is additionally injected with a couple of tablespoons of cornstarch.

To neutralize the effect of acids present in tomatoes, the ground coriander seeds are added to the sauce. Thanks to this spice, the tomato dressing will not have an irritating effect on the mucous organs of the gastrointestinal tract.

The finished sauce is transferred into hermetically sealed containers and is cleaned in the refrigerator. In this form, he can save his taste for four days. If the shelf life of the sauce needs to be extended, then add a little wine or table vinegar.

Such dressings are perfectly combined with pasta, meat and fish dishes. Also they can be used for pizza and other unsweetened baking.

Option with garlic

This sauce is characterized by a rich red tint and pronounced tomato taste. It is prepared so simply that even an inexperienced cook can easily cope with this task. This time you will need:

• 1.2 kilograms of fresh tomatoes.
• 6 cloves of garlic.
• A bunch of basil.
• Olive oil, salt and spices.

To make a sauce of fresh tomatoes, try to choose ripe fleshy fruits without brown or green veins.

Algorithm of preparation

In a heated frying pan pour a little olive oil, and a minute later, it is laid out brushed and chopped garlic. When the vegetable gets a golden hue, the vessel is removed from the hob and cleaned to the side.

Tomatoes are washed, cut crosswise, scalded with steep boiling water and take off the skin. After that, they are sent into a skillet with garlic butter and pressed using a wooden spoon. The resulting mass of podsalivayut, season with spices and bring to a boil. Then the future tomato sauce from fresh tomatoes filter through a sieve, not forgetting to grind with a spoon. Almost ready refueling is returned to the hot pan and evaporated to the desired density. Typically, this takes no more than seven minutes.

Made in this way, the sauce is ideal for pizza, meat and pasta dishes. It can be consumed immediately after preparation. But some prudent housewives freeze it and, if necessary, simply warm it up.

Variant with onions

Fresh tomato sauce made using the technology described below will be an excellent alternative to the purchased ketchup. For its preparation you will need:

• 600 grams of ripe tomatoes.
• A couple of laurel leaves.
• Onion bulb.
• A couple of cloves of garlic.
• ½ teaspoon sweet peppers.
• A pinch of ground chilli pepper.
• Salt, herbs, spices and lean oil.

This sauce of fresh tomatoes and garlic does not contain a single gram of artificial preservatives. Therefore it is not desirable to prepare for future use. If you want to extend the shelf life of the refueling, you can add a little table vinegar to it.

Process description

On washed ripe fleshy tomatoes make cross-shaped incisions, fill them with boiling water and leave for fifteen minutes. After a quarter of an hour, the fruits are removed from the container with liquid, dipped in ice water and released from the skin, pulling it in the opposite direction.

In a hot frying pan, to the bottom of which a little good lean oil is poured, lay the onions with garlic and fry them. Once the shredded vegetables have a pleasant golden hue, they are added with sliced or grated tomatoes. All thoroughly mixed, brought to a boil and stewed at minimum heat for a quarter of an hour. Then the next sauce of fresh tomatoes season with salt and spices. They also send chopped greens and cook it all for about five minutes.

Variant with apple

A spicy piquant dressing made according to the recipe below can be safely stored throughout the winter. The main thing is to pack it in sterilized jars and roll it up with metal covers. To make a delicious homemade sauce from fresh tomatoes, check in advance if there is anything in your house. In this case, you will need:

• 3 kilograms of ripe tomatoes.
• 5 pods of hot pepper.
• 3 large ripe apples.
• A couple tablespoons of salt.
• 200 grams of sugar.
• 150 milliliters of 9% vinegar.
• A teaspoon of ground cloves.
• 50 milliliters lean oil.
• For ½ teaspoon cumin and cinnamon.
• Several cloves of garlic.
• A teaspoon of black ground pepper.

Those who do not like cumin, you can do without it. And instead of garlic, some housewives add a teaspoon of asafoetida.

Sequencing

The washed tomatoes are released from the pedicels, cut in half and passed through a fine grate grinder. Similarly, come with apples and pods of hot pepper. The resulting mass can be further wiped through a sieve. Then a ready-made sauce of fresh tomatoes for pizza, pasta or meat will get a more uniform consistency.

All this is transferred to a suitable pan, sent to the stove, brought to a boil and cooked for one and a half hours, without covering the lid. Ten minutes before the fire is turned off, salt, lean oil, chopped garlic, sugar and spices are added to the sauce. At the very end, vinegar is poured into the pot. Ready-made sauce is packaged on sterile glass jars, rolled up with metal covers, turned over and covered with warm blankets. After the containers with tomato dressing have completely cooled down, they are removed from under the blankets and sent for further storage.