Tomato sauce for the winter - five recipes for every taste. Homemade sauces for the winter: recipes. How to make homemade sauce for the winter? Features of preparing sauces for the winter at home Preparing sauce for meat for the winter

The term "sauce" literally translated from French means just gravy. For example, by preparing a spicy tomato sauce based on it, you can quickly make a marinade for meat. And having prepared a delicious zucchini sauce for the winter, you don’t have to worry about a side dish for fish dishes, just stew the vegetables with the addition of dressing.

In any store or supermarket you can buy a variety of canned food - sauce from tomatoes, hot peppers, cucumbers for the winter, hot Korean sauces, and many other industrial preparations. But for housewives who think about the products that their family consumes, shelves with these products do not matter and do not attract their interested gaze. They preserve sauces for the winter, recipes they learned from their mothers or grandmothers. After all, preparing homemade sauces and seasonings with caring hands is much more profitable, not to mention the taste of the resulting product and its usefulness.

Hot peppers and garlic are included in most savory seasonings, and we have collected the most delicious and original recipes for home canning for the winter with the addition of these ingredients.

About 90% of hot sauces for the winter are prepared with the addition of tomatoes, for example the famous Caucasian adjika.

Abkhazian shepherds came up with a hot pepper seasoning for the winter by grinding coarse salt with spicy and aromatic herbs and hot chili peppers. Today, adjika and hot sauces can be prepared according to different recipes, for example, in Georgia it is customary to add walnuts and hop-suneli seasoning to it. And in Russia, adjika is made with the addition of green tomatoes and plums. This seasoning is ideal for fish and vegetables, and also as a vitamin supplement for cabbage soup. Spicy zucchini sauce will pleasantly highlight and complement the taste of vegetable stew. Pear sauce, for example, goes great with beef and pork.

Spicy tomato sauces are no less loved; they are added when preparing first courses, in roasts and vegetable stews, to noodles and fried potatoes, not to mention meat and fish dishes. The composition of the ingredients for this type of sauce is very universal, but many housewives like it because they can invent something new literally without thinking.

For example, based on a spicy tomato preparation, you can cover the zucchini in a spicy sauce for the winter, after boiling it in large pieces and pouring it with hot tomato sauce. And among vegetables there are very few products that were not included in this seasoning. Fruits are also added - plums and cherry plums, apricots, sloe and much more.

To prepare spicy tomato sauce, only fresh vegetables and fruits are used, without damage to the skin or signs of rot. They must be washed thoroughly in running water and dried.

The finished sauce, which is still boiling, is carefully poured into clean and sterilized jars and sealed with a lid for storage. The closed jar must be turned upside down to check the tightness of the container. Hot pepper sauces must be covered with a warm blanket, popularly known as a “fur coat,” and allowed to cool completely. Only after this can the jars of sauce be stored in a cool place.

In all recipes, as a rule, if a measuring cup is mentioned, then the 200 gram capacity is taken into account.

Metal lids must also be sterilized from pathogenic microbes and mold spores before sealing the jars.

To prepare spicy tomato sauce, you must thoroughly grind all the ingredients to obtain a homogeneous mass. It is undesirable to use coarse stems of greenery in the sauce, as well as spoiled vegetables. All seeds are removed from bell and very hot peppers, but there is no need to puree the pepper - it can be cut into small cubes into the sauce. For cooking, you can use fresh pods or dried chili in crushed form. The addition of hot herbs and spices to the sauce can be varied according to your taste, which, in principle, allows us to experience a complete flight of free culinary imagination. You can add to the collection by looking at the recipes on the website. There are also recipes with photos and instructions.

But as for salt, there are no deviations - we use only coarse rock salt in the recipe to prepare spicy tomato sauce, and not iodized or flavored with the addition of herbs and spices. When using hot sauce, you need to consider its spiciness and saltiness in cooked dishes.

Caucasian hot sauce with tomatoes and plums

Ripe plums give a delicate taste to the sauce, and aromatic and meaty tomatoes provide the base. The sauce is somewhat reminiscent of chakhokhbili gravy, and if you replace the plum with cherry plum, antonovka, or sloe, the taste will become even more unusual and brighter. Plum sauce goes well with chicken dishes and for making homemade hot dogs for the winter.

Ingredients:

• 3 kg. large and ripe plums;
• 3.5 kg. fresh and ripe tomatoes;
• 2 onions;
• Hot chili pepper;
• 0.5 teaspoon of mustard powder;
• 3 tbsp. spoons of coarse salt;
• 75 ml. apple cider vinegar;
• 180 gr. Sahara;
• A bunch of fresh herbs;
• 15 black peppercorns;
• 3 carnation umbrellas.

Preparation:

1. Peel the onion and cut into medium-sized pieces.
2. Prepare the plum by removing seeds and stems. Tomatoes, cut into 4 parts, remove the base of the stalk.
3. Grind the ingredients in a blender or grind through a fine grinder.
4. Transfer the mixture to a heavy saucepan, it should have a thick bottom or use a cast iron pot, and bring to a boil over low heat. Add salt and sugar, mix the chili sauce well.
5. Tie the greens with a long culinary thread, and tie the tip to the handles of a saucepan or stewpan. All the essential oils and aroma from the greens will transfer into the sauce, and the thread will allow you to easily remove the bunch.
6. Add dry mustard and clove seeds to the sauce. Grind allspice or black pepper in a mortar or using a regular glass and add to the dressing. Prick hot and spicy peppers with a fork so that the pod gives off more flavor, and add to the boiling mass. By the way, you can tie it by the stalk to the greens for easy removal from chili sauce for the winter.
7. Cook over low heat for 20 minutes, stirring constantly. The mass should boil, but not seethe.
8. We rub the warm mass through a sieve for additional flavor. We don't need greens and chili peppers. Return the pan to the heat and continue cooking for about 20 minutes.
9. At the very end, before turning off the heat on the stove, add vinegar, mix, pour into a previously prepared and clean container, roll up and cool. Ready to put away the chili sauce for winter storage. Using boiling dressing, you can prepare an excellent appetizer - zucchini in a spicy sauce for the winter.

Although there are not many apples in this recipe, they add freshness and sweet taste to the sauce, and in the finished sauce they do not appear immediately, but remind you of themselves with a slight aftertaste. Apple sauce for the winter will perfectly complement the taste of liver dishes.

Ingredients:

• Tomatoes – 7.5 kg;
• 4 large sweet and sour apples;
• Head of garlic;
• 2 pinches of cinnamon;
• Apple cider vinegar – 1 tbsp. spoon;
• Liquid honey – 2 tbsp. spoons;
• 3 pinches of ground nutmeg.

Making apple sauce:

1. Peel clean apples by removing the seeds and peeling the fruit. Cut into 8 wedges each.
2. We wash the tomatoes in running water, cut them in half and remove the stem. Cut into small cubes, place in a clean saucepan and bring to a boil.
3. On the next burner, simmer the apples until they release juice.
4. After 15 minutes of stewing with regular stirring, apples and tomatoes must be rubbed through a fine sieve. Combine the puree and cook for 15 minutes over medium heat.
5. Add honey and all the spices and salt, chopped garlic and vinegar to the sauce and simmer for another quarter of an hour. The sauces for the winter are ready, you can pour them into jars and roll them up.

Spicy green sauce "Aromatic"

The spicy sweet sauce has a wonderful aroma and pleasant sour taste, with the addition of apple, celery, sweet pepper and aromatic herbs. You can prepare it within 15 minutes, put it in sterilized jars and roll it up. The preparation is served warm with crusty bread, and with fish or chicken.

Ingredients:

• A large bunch of fresh cilantro;
• 350 gr. green tomatoes;
• 5 stalks of celery;
• A bunch of dill;
• 500 gr. green sweet pepper;
• Head of garlic;
• Hot chili pepper stem;
• 2 apples of the Antonovka variety;
• 2 tbsp. spoons of khmeli-suneli;
• 50 ml. vegetable oil;
• 50 ml. 9% apple cider vinegar;
• Spoon of coarse salt;
• Two spoons of sugar.

Preparation:

1. Remove seeds from bell peppers and cut into very thin, medium-sized strips.
2. Peel the Antonovka from skin and seeds and cut into cubes. Peel and chop the garlic cloves and hot chili.
3. Remove the stem from the tomatoes by first cutting them in half. Dry the well-washed greens and chop them very finely.
4. Place all prepared vegetables and herbs except sweet peppers into a mixer bowl and chop.
5. Transfer the mixture to a bowl with chopped bell peppers, add salt and sugar, seasoning and pour in vinegar and vegetable oil. Mix the mixture well, place in clean, sterile jars, and seal them tightly using a canning knife.
6. You can store the workpiece in the refrigerator or a fairly cool place. Use for preparing hot dishes, adding sauce as a dressing.

However, many masters enjoy the process itself. An open jar of a delicacy containing the aroma of summer will easily diversify your diet during the cold season. Original and classic recipes for sauces for the winter provide an opportunity to properly prepare for the cold weather. Sometimes the success of a dish depends on the dressing. When choosing cooking methods and options for combining ingredients, you should not neglect the advice of professionals.

The five most commonly used ingredients in recipes are:

In any case, food prepared with your own hands is always healthier than similar marinades and various types of canned foods purchased in the supermarket. Sauces have a special place in many authentic cuisines of the world. Compliance with traditions and a love of cooking will help both an experienced cook and a beginner achieve the desired result. The abundance of recommendations for the sequence and combination of products for a future culinary masterpiece allows you to create something completely unique, something that will amaze connoisseurs and surprise gourmets. And successfully implemented original ideas will find a response among colleagues in the workshop - sharing experience is always useful and interesting.

Winter sauce is an excellent addition to meat, poultry, fish, cereals, potatoes, vegetable side dishes, pasta and many other dishes. And the sauce, prepared with your own hands, is doubly good and healthy. The winter sauce will also perfectly diversify the usual scrambled eggs for breakfast, will become a wonderful base for a marinade when you decide to bake or fry meat, and if you serve it with pita bread or toast, you will be surprised how easy it is to get a delicious snack.

Sauce for the winter can be sweet, sour, sweet and sour or spicy. It all depends solely on your preferences and the wishes of your family. The main components of sauces are vegetables, fruits and berries - both individually and in combination. Here you just have time to experiment, because simply changing the proportions or adding additional ingredients allows you to get a completely new taste that is not similar to the previous product. The sauce for the winter will undoubtedly turn out more tasty and aromatic if you add spices and fresh herbs to it. Spices and herbs wonderfully highlight the taste of the main components and make the sauce more multifaceted.

It is most convenient to roll up the sauce for the winter in small jars with a volume of 300-500 ml - they will not take up much space (especially if the preservation is stored in the refrigerator), plus you will have time to use the product in a timely manner, since after opening the jar it is advisable to store the sauce for no more than a week. Do not forget to thoroughly sterilize the container, because, along with the quality of the ingredients, this is one of the important points that determine the success of your preparations.

Having mastered the technology of making homemade sauces, you are unlikely to want to buy them in the store. After all, they turn out so tasty and aromatic, and most importantly - natural. Sauce for the winter is an indispensable finishing touch to any dish, which adds a unique twist and gives new shades of taste to familiar products. Therefore, do not limit yourself to traditional preserves, such as pickles, jams and compotes, but be sure to prepare the sauce for the winter to preserve the bright sunny summer in a jar.

The most popular and easiest to prepare sauce for the winter, of course, is tomato sauce. It will delight you with its balanced taste, rich color and, of course, benefits. This sauce can be added to pasta or pizza, stewed in chicken or served with fish. Tomato sauce is prepared from a minimal set of simple ingredients, but you can always diversify the recipe by adding your favorite spices or garlic.

Ingredients:
6 kg tomatoes,
600 g onions,
2 tablespoons sugar,
1 tablespoon 9% vinegar,
1.5 teaspoons salt,
8 allspice peas,
3 bay leaves,
3 buds of cloves.

Preparation:
Pass the tomatoes and onions through a meat grinder or chop using a blender. Pour the resulting mass into a saucepan and add spices. Simmer over low heat for about an hour, stirring from time to time. Rub the sauce through a sieve, removing the spices, and put the mixture back on the fire to further evaporate the liquid so that the sauce becomes thicker. This will take about 2 hours. Don't forget to stir the sauce so it doesn't burn! Finally add sugar and salt and mix well. Pour in the vinegar, stir, boil for another 1 minute and pour the sauce into sterilized jars. Close the jars with sterilized lids, turn them upside down, wrap them in a blanket and let cool. Ready! Tomato sauce can be stored in a cool place.

Craving something more spicy? No problem! How about tomato sauce with horseradish and garlic? This sauce has a bright taste and delicious aroma, and you can easily adjust its spiciness by varying the amount of ingredients added to the tomatoes. The sauce is good both for meat, poultry and fish, and as an appetizer served with bread.

Tomato and horseradish sauce for the winter

Ingredients:
700 g tomatoes,
80-100 g horseradish root,
30-50 g garlic,
1/2-1 teaspoon salt.

Preparation:
Cut the peeled horseradish into pieces and grind using a meat grinder. Also grind the tomatoes cut into pieces in a meat grinder. Pass the garlic through a press. Mix all ingredients and add salt to taste. If you find the sauce too sour, you can add sugar. Let the sauce brew for 20 minutes, then pour it into sterilized jars. Close the jars with nylon or screw caps, which must first be sterilized.

If the previous version of the sauce didn’t seem spicy enough to you, you definitely can’t say the same about our next recipe. Chili peppers can make any dish unusually spicy and fiery, and if you are a fan of sauces with a spark, then our next recipe is for you. Chili sauce can be used as an accompaniment to meat, pizza, pasta and rice, and if you make it sweeter, pork and chicken with this sauce will be simply divine.

Ingredients:
3 kg tomatoes,
2 heads of garlic,
5 chili peppers,
100 ml vegetable oil,
5 tablespoons of sugar,
2 tablespoons salt,
3 tablespoons 9% vinegar,
spices to taste.

Preparation:
Coarsely chop the tomatoes and place in a saucepan. Add sugar, salt and vegetable oil. Bring to a boil and cook over low heat for 20 minutes. Add finely chopped garlic and crushed chili pepper (to obtain a less spicy sauce, remove the seeds from the pepper). Cook for 5 to 10 minutes, then rub the mixture through a sieve. Then the sauce needs to be simmered over low heat until the excess liquid has evaporated and the mass has reduced in volume by half. Divide the sauce into jars and seal tightly.

A winter sauce made from sweet bell peppers with the addition of tomatoes and onions will be an excellent stand-alone snack and a wonderful dressing for soups and stews. If you want a sauce with a more uniform consistency, take care to remove the skins from the peppers in advance. To make this task easier, the peppers should be roasted or blanched. For a more savory sauce, use chili pepper, garlic or soy sauce.

Bell pepper sauce for the winter

Ingredients:
4 bell peppers,
3 tomatoes
1 onion,
1 tablespoon vegetable oil,
1.5 tablespoons 9% vinegar,
1 tablespoon sugar,
1/2 teaspoon salt,
ground coriander and ground black pepper to taste.

Preparation:
Chop the vegetables and pass them through a meat grinder, installing a grid with large holes. Place the vegetable mixture in a thick-bottomed pan, add sugar and salt. Bring to a boil, cover the pan with a lid and cook over medium heat for about 25-30 minutes until the mixture changes color. Add spices and vinegar. At this stage, you can also add other ingredients to taste, such as chopped garlic. Boil for 1 minute and pour the sauce into sterilized jars. Seal tightly, let cool and store.

Tart dogwood sauce perfectly complements the taste of meat, poultry and fish. It can also be used as a marinade for barbecue. The rich taste, bright color and benefits of this sauce will undoubtedly make it a welcome guest on your table. Dogwood berries go well with coriander, cumin, garlic, cilantro, parsley and dill, so combine different ingredients to get new flavors. To prepare the sauce, it is better to choose ripe fruits (you can even slightly overripe ones), but if you come across not very ripe berries, it is better to add a little sugar to the sauce.

Dogwood sauce for the winter

Ingredients:
500 g dogwood,
10-15 mint leaves,
2-3 large cloves of garlic,
2-3 sprigs of cilantro,
1.5 teaspoons ground coriander,
1/2 teaspoon ground chili pepper,
1 tablespoon apple cider vinegar,
1-2 tablespoons vegetable oil,
sugar and salt to taste.

Preparation:
Boil a small amount of water in a saucepan. Add thoroughly washed dogwood berries and simmer for about 10 minutes until the berries soften. The pulp should come away from the seeds easily. If this does not happen, you need to cook more. Next, separate the pulp using a sieve. You can also do this by hand. Puree the dogwood pulp using a blender. In a bowl, mix chopped mint, pressed garlic, spices, vegetable oil and apple cider vinegar. Mix. Add sugar and salt to taste, mix again. Add to the berry mass, stir and lightly puree the mixture again with a blender. Taste and add more sugar, salt or spices if necessary. Place the sauce on the stove and simmer over low heat for about 10 minutes. Divide the sauce into sterilized jars and roll up the lids.

Apple sauce for the winter is wonderful for both meat and pancakes, cheesecakes, ice cream and other desserts. Depending on the set of ingredients, it can be made sweeter or given a pronounced spiciness - choose for yourself. The advantage of this preparation is that not particularly attractive apples are suitable for it, and the acidity of the fruit will benefit the final product, increasing its shelf life.

Ingredients:
1.5 kg sour apples,
500 g onions,
500 g sugar,
1.5 cups wine vinegar,
5 tablespoons raisins,
1/2 teaspoon salt,
ground red pepper, ground black pepper and cloves to taste.

Preparation:
Cut onions and apples, peeled and cored, into small slices, place in a saucepan, add sugar and pour in 1/2 cup of water. Cook over low heat, stirring constantly, until a thick mass is obtained. Add raisins, salt, spices and vinegar. Stir and cook for another 10-15 minutes over low heat. Divide the sauce into jars and roll up.

Georgians know a lot about tasty meat, so they traditionally prepare a spicy plum meat sauce called tkemali. We bring to your attention a variation of this sweet and sour sauce, which is perfect for beef, pork and chicken. To prepare it, it is better to take fruits with a sour taste; slightly unripe plums are also suitable. To make the sauce more spicy, you can use hot pepper or ground ginger, and adding curry seasoning will give the sauce a unique flavor.

Plum sauce for the winter

Ingredients:
1 kg plums,
1 head of garlic,
2 tablespoons sugar,
1 tablespoon salt,
1/2 tablespoon khmeli-suneli,
1 teaspoon ground coriander,
70 ml water,
50 ml apple cider vinegar,
hot chili pepper to taste (optional).

Preparation:
Cut the plums in half and remove the pits. Place the fruits in a thick-bottomed pan and add water. Bring to a boil, skim off the foam and simmer covered over low heat for half an hour, stirring occasionally. Next, the mass should be pureed using a submersible blender or rubbed through a sieve. Pour the mixture back into the pan and simmer for another half hour under the lid, remembering to stir. Add finely chopped garlic, crushed chili pepper (if using), spices, sugar and salt. Stir and cook for 20 minutes over low heat without a lid. Puree the sauce with a blender, bring to a boil and simmer for another 10 minutes. Taste the sauce and add salt, sugar and garlic if required. Pour in the vinegar, simmer for 1 minute and pour the sauce into sterilized jars. Seal the jars hermetically, cool and store.

Opening your own homemade sauce for the winter in winter is a pleasure! See for yourself! Good luck with your preparations!

(from yellow plums)

How to prepare Plum sauce for the winter

Cut yellow plums -1.5 into halves and remove pits.

Grind the plums (in a meat grinder or other convenient device..), there is no need to remove the skin from the plums.

Place the plum mass in a thick-walled saucepan (container), dilute with boiled water in the ratio: volume of plum mass ½ volume of boiled water (you can use water to adjust the thickness of the future sauce and remember that the sauce should flow and not have a pasty consistency. When cooling, you also need to remember – the mass will become thicker, so you can use more water).

Add ¾ cup sugar to the saucepan with the plum mixture.

Cook for about 20-30 minutes at a low boil, stirring with a wooden paddle so that the plums are well cooked and become a little thicker.

Add salt and pepper to your own taste, add chopped basil and cook for another 10 minutes at a very low boil.

Pour the hot mixture using a funnel into hot sterilized bottles (jars) and seal hermetically. Store in a dry and cool (still) place. Plum sauce is ready for the winter!

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Partner recipes

Witches sauce for the winter

Ingredients:

3 kg tomato

250 g horseradish

garlic 200 gr

salt 3 tbsp. l or to taste

sugar 1 tbsp. l or to taste

How to prepare Witches Sauce for the winter

Peel the horseradish and soak for 30 minutes in clean water.

Cut and scroll either in a meat grinder or in a blender (with a knife attachment) or in a processor.
Wash the tomatoes, chop and mince together with the garlic.
Mix all ingredients, add salt, sugar to taste, mix.
Place the seasoning in sterile jars, close the lids and store in the refrigerator.

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Very tasty with manti, dumplings or simply on bread and soup.

It turns out I have 11 cans of 700 g and the twelfth 500 g. moderately spicy and never had any problems with storage.

How to cook Adjika in Kazakh style for the winter

5 kg of tomato, 3 kg of sweet pepper, 2 pieces of hot pepper, minced, 100 g each. parsley and dill, 0.5 kg of onion, 0.4 kg of garlic.

Heat 0.5 liters in a cauldron. sunflower oil, simmer the onion, add peppers and tomatoes, cook for 40 minutes, add herbs and salt.

In 5 min. Add garlic before the end of cooking.

Place in sterile jars and roll up.

But the only thing needed for the recipe is reddish peppers, otherwise it won’t look so beautiful.

Be sure to do it, you won’t regret it.

Adjika from plums is unusual, very interesting in taste, aromatic.

Maybe it's even the sauce.

Ingredients:
Plums - 2 kg
Garlic - 200 g
Sugar - 200 g
Red hot pepper - 3-4 pcs.
Tomato paste - 2 tbsp. spoons
Salt - 2 tbsp. spoons

How to prepare Adjika from plums for the winter

Wash the soda cans.
Sterilize jars and lids in any way.
Rinse the plum well.
Peel the plums.
Wash the hot peppers and cut off the stems.
(The amount of hot pepper can be used to adjust the spiciness of adjika.)
Peel the garlic.
Grind plums, garlic and hot peppers through a meat grinder.
Combine ground plums, pepper and garlic.

Add sugar, tomato paste and salt.
Mix everything well and put on fire.

Cook adjika from plums for 20 minutes, stirring constantly.
Place the finished adjika into sterilized jars.
Roll up the adjika with a seaming wrench.

Turn the jars upside down and wrap the plum adjika in a warm blanket until it cools completely.
Adjika from plums is ready.

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Ketchup lick your fingers for the winter

With sweet apples, it turned out to be the “Krasnodar” sauce from my childhood; if I had peeled the tomatoes, I wouldn’t be able to tell the difference at all, but I was too lazy.
Second time with sour apples - natural Hines.
In the third, I took my darling, added 1 head of garlic, put in a mixture of black, red, white and pink peppers, I barely took the spoon from my husband, I would have gobbled up the whole pan.

We've already eaten 3 liters, I feel like my jars won't survive until winter.

Cooking time: 60 min.

You will need:

3 kg tomato
-0.5 kg apples
-0.25 kg onions

How to make Finger-licking Ketchup for the winter

1. Chop everything and cook until the onion becomes soft.

Grind in a blender and cook until desired thickness, I cooked for about 50 minutes.

2. Before the end of cooking, add 1.5 tbsp salt. l., 1.5 cups of sugar, do not forget to stir, otherwise it will burn, red pepper, ground black pepper to taste, 50 g of apple cider vinegar, remove from heat, pour into jars and roll up.

I recommend trying my grandmother's recipe. When I tried this ketchup for the first time, I almost swallowed my tongue. For many years in a row, when I came to visit her, I received a small gift - several jars of delicious homemade tomato ketchup! And so, finally, I myself decided to preserve several cans of ketchup for the winter. What can I tell you, the result exceeded all my expectations!

Ingredients:
5 kg tomatoes
5-6 medium onions
150 g sugar

1.5 tbsp. salt
1 tsp cinnamon
3-4 pcs. carnations

2-3 pcs. bay leaf

Cook for another 2-3 hours.

Ketchup with apples for the winter

recipe for Ketchup with apples - for the winter - for the New Year's holiday table!

To prepare ketchup with apples you need:

8 liters of tomato juice
0.5 kg of onion (grind in a meat grinder)
0.5 kg apples (peel and seeds, grind in a meat grinder)
2 tbsp. Sahara
3 tbsp salt
2 tbsp vinegar 9%
Spices
1 tsp paprika
1 tsp dry mustard
1 tsp cinnamon
0.5-1 tsp cloves
1 tsp ground black pepper
Bay leaf
allspice

Making ketchup with apples for the winter

Place all the spices in a gauze bag.
Boil the tomato over low heat for about 1.5-2 hours.
Add onions, apples, salt, sugar, vinegar (salt, sugar and vinegar can be adjusted to your taste.
Cook, stirring, for 3-4 hours, then put the spices in the bag into the tomato mass and cook for another 20-30 minutes.

The longer the ketchup is cooked, the thicker it becomes and the color changes.
The taste is amazing, an ideal addition to main courses and pizza.

I know it takes a long time to cook, but it's worth it.
Yield: 9-0.5 liter jars.

Homemade ketchup recipe for the winter

Homemade ketchup - a recipe for the winter - simple and very tasty!

I've been making ketchup using this recipe for years now!

Ingredients for making homemade ketchup:

5 kg tomato
10 pcs apples
10 pcs bulbs
2 pcs sweet pepper
2 heads of peeled garlic

How to make Homemade ketchup - a recipe for the winter

Place all ingredients in a saucepan and pour 1 liter. water.

Place on the fire and simmer over medium heat for 1 hour.

Then cool and drain the water, leaving no more than 0.5 liters in the pan. liquids.

We pass everything through a juicer.

Add to the resulting mixture:
1 tsp ground cinnamon
2 tsp ground black pepper
1 tsp chopped cloves
2 tbsp. l salt
300 g sugar
20 g vinegar

Cook for another 15 minutes, stirring constantly.

Pour the prepared ketchup into sterilized jars and wrap well for a day.

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Ingredients:
– 3 kg tomato
- 3 heads of garlic

- 1 tbsp. Sahara

- 0.5 tbsp. rast. oils

- 0.25 tbsp 9% vinegar

- 1 tbsp. l salt

How to prepare tomato sauce for the winter

1. Pass the tomatoes through a meat grinder and cook for an hour until thickened.

2. Add salt, butter and sugar, garlic.
3. Cook for another 20 minutes.
4. Pour in vinegar, cook for 5 minutes, roll up.

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The sauce resembles the expensive one that is sold in beautiful jars in our supermarkets. But here we know what they put there,

homemade hot sauce for meat.

I also make all sorts of different preparations “by eye”, so there are never exact proportions. This time I prepared a wonderful sauce for meat (as well as for fish, all kinds of sausages, spaghetti, etc....).

How to make Spicy Homemade Sauce for the Winter

Cut a lot of tomatoes (usually soft ones) in all sorts of different ways, without trying too hard, and boil until soft.

Pass through a sieve and remove seeds and skins.

In a deep frying pan with a thick bottom, fry onions, garlic, carrots, apples (peeled and chopped) in a small amount of vegetable oil. The proportions are arbitrary.

Close the lid and bring it all until soft and puree using a blender.

Combine the pureed tomatoes and other vegetables and boil everything together a little more.

Add salt, sugar, ground black pepper, ground hot chili pepper, dry coriander, grated nutmeg to taste. In short, whatever you want, to taste, as well as a little table vinegar.

Bring to the desired taste, pour boiling water into jars and screw on the lids.

Cool under the fur coat. I like to cool in a chair under a wool blanket (the slower it cools, the better).

Put away for storage.

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Recipe by Yulia Kondakova.

Ingredients and preparation:
tomatoes 1.5 kg through a meat grinder, boil to 1/2 of the original V, add spices (I decided not to let them float freely, but packed them in a gauze bag - 5 black peppercorns, 7 allspice peas, 5 cloves, a piece of cinnamon) salt a little more than 1 tbsp. l., sugar 100 g, boiled for another 10 minutes, then took out the spices, added a couple of spoons of 9% vinegar and poured it hot into sterile dry bottles, closed it, wrapped it until it cooled completely... the sauce turned out to be pleasant, richly spicy!

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Spicy viburnum and pepper sauce for the winter

This sauce will not only add the necessary spiciness, but will also eliminate worries about the composition of the product.

What you will need:
viburnum – 500 g,
sugar – 500 g,
hot pepper - pod,
citric acid – 0.5 tsp,
sieve,
banks.

How to prepare Hot sauce from viburnum and pepper for the winter

Pour boiling water over the berries and rub through a sieve.
Add sugar, citric acid and finely chopped pepper, mix.

After the sugar has dissolved, put the mixture into small jars.

Without covering, keep them at room temperature for 2-3 days until a thick crust appears on the surface, cover with plastic lids.

Store in a cool place.

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This original dressing will be appreciated by lovers of spicy seasonings. Homemade mustard is perfect for meat dishes and can easily replace store-bought counterparts.

What you will need:
tomatoes – 1 kg,
onion – 100 g,
vegetable oil – 30 ml,
9% vinegar - 1 tsp,
sugar – 50 g,
mustard powder – 10 g,
ready mustard – 25 g,
black pepper – 2-3 peas,
allspice – 2-3 peas,
salt,
sieve,
banks.

How to prepare Tomato mustard for the winter

Cut the washed tomatoes into slices.

Chop the onion and fry in oil.

Boil the tomatoes and onions until softened and rub through a sieve.

Add vinegar, salt, sugar and cook until thick, add ground spices and cook for another 5 minutes.

Then add mustard, mix, place in sterilized jars, roll up and wrap until cool.

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Ingredients:

eggplant
tomatoes
dill
garlic
salt

(proportions to your taste)

How to make Eggplant Sauce for the winter

Wash the eggplants and place in a deep baking dish.
Pour some water into the mold and bake the eggplants in a hot oven for 1.5-2 hours.
Then peel the eggplants and rub through a sieve.
Cut the tomatoes with a sharp knife, scald with boiling water and remove the skin.
Grind the tomatoes in a blender and rub through a sieve.
Finely chop the dill and garlic.
Place all ingredients in a saucepan and place over low heat.
Cook the seasoning for about 30 minutes at low boil.

Add salt to seasoning to taste.
Sterilize and dry the jars.
Fill the jars with seasoning, pour in 1 tsp. vegetable oil and roll up.

Store in a cool place.

Use as a seasoning for meat.

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Compound:
3 kg - beets
2 kg tomato
6 pcs bell pepper
1 glass 200g. garlic
2 pieces of hot pepper
2 tbsp salt
1 tbsp sugar
0.5 liters of vegetable oil
1 tbsp vinegar acid

How to prepare Adjika from beets

All ingredients through a meat grinder.

The beets boil for 30 minutes, add the tomatoes and boil for 20 minutes.

Bell pepper -10 min, garlic, hot pepper and all others

ingredients add site, cook for 10 minutes and roll up.

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Adjika spicy from zucchini for the winter

Spicy adjika from zucchini - preparation for the winter

Ingredients:
- 5 kg of zucchini
- 200 grams of garlic
- 1 kg of sweet red pepper (preferably large and juicy)
- 500 grams of hot pepper
– 1 kg apples
- 1 kg carrots
- 0.5 liters of vegetable oil
- 5 tablespoons 6% vinegar
- 3 bunches of greenery (parsley - 2, dill -1)
— 150-200 grams of sugar
- 100 grams of salt

Preparation:
1. Peel the pepper and mince the garlic
2. Wash the zucchini and pass through a meat grinder (it is advisable to pass the resulting mass through a meat grinder again).
3. Grind the hot pepper.
4. Grate the apple and carrots through a coarse grater and add to the total mass of vegetables.
5. Add oil, vinegar and finely chopped herbs.
6. Cook for at least 1.5 hours (up to 2 hours, you will see by the thickness of the resulting mass).
7. Place in pre-prepared sterilized jars and add 1 teaspoon of vinegar per 0.5 jar.
8. Roll up.

If you plan to eat it in the near future, then cover it with nylon lids and put it in the refrigerator.
This quantity of products yields an average of 12-14 0.5 liter jars.

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recipe Homemade tomato ketchup for the winter

Want to try delicious homemade tomato ketchup?
I recommend trying my grandmother's recipe. For many years in a row, when I came to visit her, I received a small gift - several jars of delicious homemade tomato ketchup! And so, finally, I myself decided to preserve several cans of ketchup for the winter. What can I tell you, the result exceeded all my expectations!

Homemade tomato ketchup turned out to be a rich ruby ​​color, thick, aromatic, piquant - in general, there are simply no words!

By the way, if you like chili ketchup, add hot pepper to your taste - the combination will be great.

This ketchup can be used in any recipes - in the preparation of soups, borscht, cabbage rolls, various baked goods (I have already made pizza with this ketchup - yum-yum). What can we say about chicken and meat! By the way, it was incredibly delicious with the barbecue!

So, I definitely recommend trying this homemade tomato ketchup!

Ingredients:
5 kg tomatoes
5-6 medium onions
150 g sugar
50 g vinegar (table vinegar, 9% - you can use apple cider vinegar)
1.5 tbsp. salt
1 tsp cinnamon
3-4 pcs. carnations
10 pieces. black peppercorns
2-3 pcs. bay leaf

How to make homemade tomato ketchup for the winter

Rinse the tomatoes thoroughly and remove the stems.

We clean the onion, wash it and cut it into several parts.

Pass the tomatoes and onions through a meat grinder.

Pour into a saucepan and cook over low heat.

As soon as it boils, cook for 3 hours.

Add salt, sugar, cinnamon, cloves, bay leaf and black pepper.

Cook for another 2-3 hours.

During this time, the mass should decrease by half.

Add vinegar, cook for another 5 minutes.

Pour the prepared homemade tomato ketchup into sterilized jars.

In total, we get approximately 1.5 liters of ketchup.

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Georgian satsebeli sauce - a recipe for the winter

recipe for Georgian satsebeli sauce - a recipe for the winter - for the New Year's festive table!

Well, very tasty!

This is probably the most popular Georgian sauce.

It is served, of course, with meat, and it is the sauce that makes it truly tasty. You can prepare this sauce at home and please yourself in winter by adding a drop of love and care for your household to the ingredients.

To prepare Georgian satsebeli sauce we will need:
tomato juice - 4 l. (select 1 glass of juice immediately)

sweet pepper - 5 pcs.
hot pepper - 2 pcs.
2 heads of garlic

How to prepare Georgian satsebeli sauce

Pass pepper and garlic through a meat grinder

sugar - 2 cups
salt - 2 tbsp. l.
ground coriander - 6 tsp.
they say black pepper - 2 tsp.

Mix all these ingredients and simmer for 15 minutes, then add:

1 bunch of parsley
1 bunch of dill
1 bunch of basil
Cook for another 5 minutes.

Add 1 glass of vinegar.

We also add the previously selected 1 glass of tomato juice diluted with 4 tbsp. spoons of starch.

Cook for another 5 minutes.

Pour hot into jars.

Ingredients:

Walnuts (shelled) 200 g
Unripe grape juice 0.5 cup
Garlic 3-4 cloves
Chicken broth 0.5 cups
Salt to taste
Ground black pepper to taste
Ground hot red pepper 1 tsp. spoon
Green cilantro 0.5 cups
Saffron 1 teaspoon spoon

How to cook Satsebeli sauce at home

Peel the garlic. Let's start with the fact that it is almost ready - we peel the garlic and divide it into cloves, and wash the cilantro with running water and finely chop it on a cutting board. Walnuts need to be cracked and, after peeling, the kernels separated, but if you bought already shelled, then this is even better - you will spend less time on cooking.

If instead of chicken broth you only have a broth set, then you need to cook it. By the way, the stronger the broth, the tastier the sauce. The same applies to grapes; if you have only bought a bunch of them so far, you need to squeeze the juice out of them. You can use not only the juice of unripe grapes, but also pomegranate and blackberry juice, or even better, a mixture of them. Therefore, choose what is more convenient for you.

Prepare Satsebeli sauce for chicken. Nuts along with garlic, herbs and spices (excluding Imeretian saffron) need to be ground into a paste. You can use a blender for this, or you can use a special mortar and pestle - if that’s more familiar to you. Then add saffron and dilute the whole paste with chicken broth - don’t rush, grind the resulting mixture thoroughly, and enjoy cooking!

Then add sour juice and grind the sauce again. The sauce is ready, and if the chicken with which you want to try “Satsebeli” is also ready, then you can serve it. Serve “Satsebeli” sauce with the chicken dish. website The sauce can be served cold, or warm, but not hot. The spicy-nutty taste perfectly complements the taste of chicken meat, both boiled and fried, and baked on a spit, and even tobacco chicken. You need to serve the sauce in a special sauce boat, or pour it over a ready-made chicken dish.

Tips for the recipe:- If you wish, you can add a little chopped onion to the sauce. - If you don’t have chicken broth, you can dilute the sauce with boiled water. Sour juice can be replaced with wine vinegar. Of course, the taste of the sauce will not benefit from this, but you will have a general idea of ​​it. - Do not confuse ordinary saffron and Imeretian saffron - these are different spices. Imereti saffron is also called cardobenedict. Store in a jar in the refrigerator.

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Sauces - a selection of recipes for the winter

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Thank you for being with us! New recipes for you every day!

Every day, each of us has either fish, meat, or vegetable dishes on the dinner table, which are given flavor by different sauces. As a rule, we buy them in stores, but you can prepare the seasoning for the dish at home. At the same time, you will be completely confident in the quality of the product, usefulness and taste. In this article we will present to you the best, in our opinion, recipes for winter sauces at home.

Tkemali is a delicious Georgian sauce that has many different preparation variations. Some housewives follow the classic method of preparing it, using plums as the main ingredient. Others experiment and use apricots, cherry plums, and gooseberries instead of plums.

We will share with you a recipe for homemade Tkemali sauce made from plums for the winter (the number of ingredients is indicated for 3 half-liter jars):

1. First, the jars are sterilized - they need to be thoroughly rinsed in a soda solution, and the lids must be boiled.
2. Sort out 1 kg of ripe plums. It is advisable to choose fruits of the Hungarian variety for this sauce (they should be dark blue).
3. Rinse the plums under running water and remove the pits.
4. Cut into slices (after removing seeds and stalks) 5 bell peppers.
5. Grind the plums and pepper through a meat grinder and immediately add 2 tbsp. sugar, 1 tbsp. salt and the same amount of ground black pepper.
6. Bring the sauce to a simmer. It will be enough time if the sauce is boiled for 15 minutes. After this, it can be poured into jars, rolled up and lowered into the cellar for storage.

Recipe for homemade barberry sauce for the winter

If you like sweet and sour sauces, you can save the delicious barberry sauce for the winter. It can be served with meat or placed in pilaf. The dressing is not only tasty, but also very healthy, because barberry contains a lot of vitamins and nutrients.

To seal 1 half-liter jar of barberry sauce for the winter, you need to follow the instructions below:

1. Rinse 500 g of fresh barberry in warm water. Immediately clean them from the stalks, and if you come across rotten berries, discard them too.
2. Add 50 g of cinnamon to the barberry, and then put everything to simmer. Once the berries are soft, they can be removed from the heat.
3. Grind the boiled barberry through a sieve. You will get a homogeneous consistency without seeds or peel. This is exactly what you need to continue making sauce for the winter.
4. Wrap 5 cloves in a gauze bag. Place it in a container into which the barberry puree has been squeezed out. Add 100 g of sugar and 1 tbsp to it at this stage. ground ginger.
5. Place the sauce on the heat and cook until it is reduced to your desired thickness.
6. While the sauce is cooking, sterilize the jar, then pour the resulting sauce into it and roll it up.

Tomato sauces for the winter at home

Most often, housewives make homemade tomato sauces for the winter, because they are ideal for any type of dish. There are a lot of varieties of tomato seasonings, but we will tell you 3 recipes that can be considered the most common and widely used.

How to make classic homemade tomato sauce for the winter?

Let's start by looking at the recipe for a classic version of homemade tomato sauce.

To prepare it, you need to do the following (the number of ingredients is indicated per 1 liter jar):

1. Pass 7 kg of ripe and thoroughly washed tomatoes through a meat grinder. Place them on the fire and cook for 2.5 hours.
2. While the tomatoes are boiling, you need to fry 1 kg of chopped onion and 8 cloves of garlic in a frying pan. When the vegetables acquire a beautiful golden crust, they can be removed from the stove.
3. Pour 400 g of tomato paste into a bowl, pour tomato juice and prepared onions and garlic into it. Immediately add 3 tbsp to the sauce. salt and 200 g sugar. Mix everything and put on fire.
4. As soon as the sauce boils, add spices to it:

• 2 g of any greens
• 2 tbsp. paprika
• 7 g oregano
• 1 tsp ground black pepper
• 1 pod hot pepper

1. After 15 min. after you have boiled the sauce along with the spices, you can add 10 tbsp. white wine vinegar and simmer for another 3 minutes.
2. After this, remove the tomato sauce from the heat and pour it into jars.

"Krasnodar" sauce at home for the winter

In Soviet times, “Krasnodar” sauce was especially popular. It was added to all dishes. Today, many people continue to buy it by the case, but there is no need to do this because it is much better if you prepare it yourself.

We will share with you a traditional recipe according to GOST on how to seal “Krasnodar sauce” for the winter (the number of ingredients is indicated per 1 liter jar):

1. Take 800 g of tomatoes, wash them, cut them into slices and place them in a saucepan with a thick bottom.
2. Add 2 tbsp to the pan with tomatoes. water, cover it with a lid and cook the tomatoes until they soften. This usually takes 20-30 minutes.
3. We repeat the same with apples. You will need 300 g of fruit, pitted and peeled.
4. The softened apples must be rubbed through a sieve, and then the resulting mass must be mixed with tomato grounds.
5. At this stage, it is advisable to grind the sauce using a blender so that it acquires a uniform consistency.
6. Put the resulting sauce on the fire. We put a gauze bag in it with spices:

• ½ tsp. ground black pepper and the same amount of salt
• 1/3 tsp. cinnamon
• 1/3 tsp. ground red pepper
• 1/3 tsp. ground nutmeg
• 1 tsp sugar (you can use honey instead)
• 3 cloves garlic, minced

1. In 10 minutes. After the sauce has cooked with the spices, pull out the bag and pour 2 tbsp into the sauce. vinegar. Cook for another 3 minutes. and remove it from the heat to pour into jars and roll them up.

Dolmio sauce at home for the winter

If your family has lovers of Italian Bolognese pasta, then you simply need to use the recipe for Dolmio sauce below. Of course, if you close it for the winter, its taste will differ slightly from the original, but it will definitely be no worse.

To preserve 3 half-liter jars for the winter, you need to do the following:

1. First, prepare the garlic paste by chopping 1 head of garlic.
2. Blanch 1 kg of ripe large tomatoes. Peel them and then pass them through a meat grinder or grind their pulp using a blender.
3. Chop 3 onions and fry them until golden brown in a frying pan greased with vegetable oil.
4. As soon as the onion reaches the desired color, add garlic to it and pour 5 tbsp over the resulting mass. boiling water Cover everything with a lid and simmer for 10 minutes.
5. After this, the onion-garlic mass needs to be poured into the tomato preparation, mix everything thoroughly and put the sauce on the fire for 30 minutes.
6. In 5 min. Before removing the sauce from the stove, add to it:

• 20 g each of salt and sugar
• 5 black peppercorns
• 1 bay leaf

1. Pour Dolmio sauce into sterilized jars and close them with lids. After they have cooled, lower them into the cellar for storage.

Homemade sauce “Satsebeli” for the winter

Satsebeli is another delicious sauce that comes from Georgia. It is always served with shish kebab and other meat dishes cooked on the grill or in the oven.

It is prepared quite simply. We will present you a recipe for Satsebeli sauce for a 1 liter jar. What should be done:

1. Take 7 kg of ripe large tomatoes. Grind them through a meat grinder to obtain a thick tomato mass.
2. Cut 3 kg of sweet bell pepper into pieces and grind them through a meat grinder in the same way as tomatoes.
3. The same should be done with hot peppers. You will need 4 pods of this vegetable.
4. Pass 3 heads of garlic through a press.
5. Finely chop 5 bunches of cilantro.
6. Mix all the ingredients in one pan and then place it on the stove.
7. Boil for 40 minutes. sauce “Satsebeli” and after that be sure to try it to add more hot pepper if you find it not spicy enough. This is the last opportunity to correct the taste.
8. Let the sauce simmer for another 1.5 hours, then remove it from the stove and pour into jars.

Recipe for pesto sauce for the winter at home

It turns out that Italian Pesto sauce can be prepared for the winter so that you can season pasta, salads and many other dishes with it.

To preserve it, you need:

1. Chop 1 large bunch of basil as finely as possible.
2. Finely chop 3 heads of garlic.
3. Place the basil in a blender, add 30g pine nuts, 50g parmesan and 150ml olive oil. All this should turn into a homogeneous mass.
4. Mix the sauce with the garlic, and then pour it into a jar. Store this sauce exclusively in the refrigerator so that it does not disappear.

Recipe for chutney sauce for the winter

Chutney is an Indian sauce. In this country it is served mainly with rice and chicken dishes. If you also love such dishes, then you definitely need to preserve this sauce for the winter. Please note that it takes a long time to prepare, so you need to be patient to achieve the desired result.

We present to you a step-by-step recipe for preparing Chutney sauce for the winter at home (the number of ingredients is indicated per 1 liter jar):

1. Take 3 sour apples. Peel them and remove seeds. Cut into cubes, pour into a saucepan, pour 1 tbsp. water and place on the stove.
2. After this, blanch 4 tomatoes. Pass them through a meat grinder. Do the same with 3 onions. Send the resulting mass to the apples.
3. As soon as the sauce starts to boil, pour 1 tbsp into it. wine and apple cider vinegar.
4. After 15 min. then add into the sauce:

• 100 g sugar
• 3 tsp salt
• grated ginger (1 root 5 cm long will be enough)
• 3 tbsp. chopped chili pepper
• 3 tsp spoons of mustard beans
• 2 tsp raisins
• 3 carnations
• 1 cinnamon stick

1. Cook the Chutney until it thickens well. After this, you can pour the sauce into a jar and roll it up.

Sauces for the winter are a godsend, thanks to which every housewife can simply come home after work, boil pasta, season it with sauce and feed the family. The result is a tasty, nutritious and satisfying dish. We wish you to have time in the last days of summer to preserve as many varieties of sauces as possible for the winter, so that you do not have to spend family money on purchasing such spices in the store.

Video: “Preparing 3 healthy sauces for meat, fish and vegetables”