Fresh Tomato Sauce: Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Tomato sauces have long and firmly taken their place in our menu. They serve as a great accompaniment to pasta and pizza. They are used to prepare various dressings for soups and meat dishes. In today's article you will find the easiest and most interesting fresh tomato sauce recipes.

General recommendations

For the preparation of homemade sauces, it is advisable to use juicy fleshy tomatoes of a bright red hue. For these purposes, rotten or unripe fruits with greenish streaks will not work.

In addition to tomatoes, garlic, onions or celery are often added to the composition of such sauces. Common seasonings include basil, oregano, thyme, tarragon, or parsley.

To get a thinner sauce, add a little dry wine or broth to it. If you need a thick dressing, then a couple of tablespoons of cornstarch are added to it.

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

The finished sauce is transferred to hermetically sealed containers and put in the refrigerator. In this form, it can preserve its taste for four days. If the shelf life of the sauce needs to be extended, then a little wine or table vinegar is added to it.

Such dressings go well with pasta, meat and fish dishes. They can also be used to make pizza and other savory pastries.

Charlic variant

This sauce has a rich red hue and a pronounced tomato flavor. 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.
• Bunch of basil.
• Olive oil, s alt and spices.

To make fresh tomato sauce, try to choose ripe, fleshy fruits without brown or greenish veins.

Cooking algorithm

Pour a little olive oil into a heated frying pan, and after a minute, peeled and chopped garlic is put into it. When the vegetable acquires a golden hue, the dish is removed from the burner and put aside.

Tomatoes are washed, cut crosswise, scalded with boiling water and skinned. After that, they are sent to a pan with garlic oil and crushed with a wooden spoon. The resulting mass is s alted, seasoned with spicesand bring to a boil. Then the future tomato sauce from fresh tomatoes is filtered through a sieve, not forgetting to grind with a spoon. The almost ready dressing is returned to the hot pan and evaporated to the desired density. This usually takes no more than seven minutes.

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

Onion variant

Fresh tomato sauce made using the technology described below will be a great alternative to store-bought ketchup. For its preparation you will need:

• 600 grams of ripe tomatoes.
• Pair of bay leaves.
• Onion bulb.
• A couple of cloves of garlic.
• ½ teaspoon sweet paprika.
• Pinch of ground chili.
• S alt, herbs, spices and vegetable oil.

This fresh tomato and garlic sauce contains no artificial preservatives. Therefore, it is not advisable to cook it for future use. If you want to extend the shelf life of the dressing, then you can add a little table vinegar to it.

Process Description

Cruciform cuts are made on washed ripe fleshy tomatoes, poured with boiling water and left for fifteen minutes. After a quarter of an hour, the fruits are removed from the container with liquid, dipped in ice water and freed from the skin by pulling it in the opposite direction.direction.

In a hot frying pan, on the bottom of which a little good vegetable oil is poured, spread the onions and garlic and fry them. As soon as the chopped vegetables acquire a pleasant golden hue, chopped or grated tomatoes are added to them. Everything is thoroughly mixed, brought to a boil and simmered over low heat for a quarter of an hour. Then the future fresh tomato sauce is seasoned with s alt and spices. Chopped greens are also sent there and all this is cooked for about five more minutes.

Apple variant

Spicy savory dressing made according to the recipe below can be perfectly stored all winter. The main thing is to pack it in sterilized jars and roll it up with metal lids. To make a delicious homemade fresh tomato sauce, check in advance to see if your home has everything you need. In this case, you will need:

• 3 kilos of ripe tomatoes.
• 5 hot peppers.
• 3 large ripe apples.
• A couple tablespoons of s alt.
• 200 grams of sugar.
• 150 milliliters 9% vinegar.
• A teaspoon of ground cloves.
• 50 milliliters of vegetable oil.
• ½ teaspoon each of cumin and cinnamon.
• A few cloves of garlic.
• Teaspoon of ground black pepper.

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

Sequence of actions

Washed tomatoes freefrom the stalks, cut in half and passed through a fine grate of a meat grinder. Do the same with apples and hot pepper pods. The resulting mass can be additionally wiped through a sieve. Then the ready-made sauce from fresh tomatoes for pizza, pasta or meat will acquire a more uniform consistency.

All this is transferred to a suitable saucepan, sent to the stove, brought to a boil and boiled for an hour and a half, without covering with a lid. Ten minutes before the fire is turned off, s alt, vegetable oil, chopped garlic, sugar and spices are added to the sauce. At the very end, vinegar is poured into the pan. The finished sauce is packaged in sterile glass jars, rolled up with metal lids, turned over and covered with warm blankets. After the containers with tomato dressing have completely cooled down, they are taken out from under the blankets and sent for further storage.