Tomato sauce for the winter at home - 61 cooking recipes

Since the tomatoes in this dish are crushed, it doesn’t matter what they look like. That is, it is quite possible to buy a discounted product that is slightly crushed and damaged (only the damaged goods are mercilessly cut out in the process with a sharp knife). The only difficulty: bruised tomatoes are more difficult to peel. And in order for the tomato sauce to turn out beautifully homogeneous, it’s better to get rid of it.

Although you don’t have to worry too much about this - if the blender is powerful, then all the peel will grind into dust, it won’t be noticeable.

As stated above, even wrinkled and slightly damaged goods are suitable, since this can be corrected. But this rule only applies when you cook the sauce. If you cook raw, choose tomatoes that are perfectly ripe, without blemishes, and fleshy.

If you have something against the seeds, you can get rid of them in two stages. At the first stage, rub the tomatoes with your hands through a sieve of such a size that they cannot pass through. At the second stage, you process the resulting pulp with an immersion blender.

Ideally, the resulting tomato mixture is only ready to turn into a full-fledged tomato sauce when it is boiled in a saucepan to ⅔ of its original volume. Now you can add spices to it - the recipe will tell you which ones. If you want to choose your own seasoning mixture, then the following are suitable for the sauce:

From the above you need to select a maximum of 4-5 positions.

In addition to tomatoes, the following things work well in this sauce: bell peppers, carrots, onions, fresh apples, hot capsicum.

As preservatives you can use: salt, sugar, vegetable oil, vinegar (apple, table, wine), citric acid.