Since in vegetables, which are sold on the market and in stores in the winter, there is not much use, it is better to preserve summer and autumn fruits. This allows and significantly save, because in the season vegetables are much cheaper.
The simplest sauce
It's simpler and cheaper to prepare a sauce from those tomatoes that did not go marinating or pickling - cracked, damaged, slightly crushed fruits are quite suitable in this case.
Ingredients:
- tomatoes red ripe, juicy - 3 kg;
- iodized or mountain salt-free 1 tbsp. a spoon;
- mixture of peppers (fragrant, white and black) freshly ground - ¼ tsp;
- Sugar white domestic - 100-150 g;
- cloves, coriander, cinnamon, cumin - to taste and desire;
- garlic - 3-6 lobules;
- white or apple cider vinegar 6% - 2 tbsp. spoons.
Preparation
To make tomato sauce for the winter, you will need to make tomato juice - scroll them on a meat grinder, three on a grater, grind with a blender. Be sure to get rid of the peel and seeds - we rub through a sieve. Put the sauce on low heat to avoid burning. In the mortar, rub garlic and spices with salt until smooth. When the volume of the sauce is reduced by about half, add sugar, the contents of the mortar, pepper. You can also pour a pinch of dried herbs, if you want. After 10 minutes of cooking, pour in a bite and start rolling. To do this, we pre-sterilize jars and lids, pour sauce over the containers and close them. As you can see, making a tomato sauce for the winter is quite simple. The same sauce for the winter is prepared from tomato and bitter pepper. Together with garlic and salt, grind a pod of bitter chili and get a delicious hot sauce.
Delicate sauce
A much more gentle balanced taste is served with apples and tomato sauce, for the winter it can also be rolled up, with not too much effort.
Ingredients:
- ripe dense pink tomatoes - 5 kg;
- yellow or green sweet apples - 2 kg;
- garlic - 1 head (preferably blue);
- chili or "Ogonek" - 1-2 pods (optional);
- salt without additives large-size cook - 2 tbsp. spoons;
- honey flower (not buckwheat) - 3-4 st. spoons;
- a set of spices - to taste.
Preparation
To prepare a tomato sauce for the winter, there are different recipes, this one is quite simple. I cut my tomatoes and cut them into halves, peel apples from the peel and seed capsules, cut into thin slices. We put everything in a thick-walled pot or cauldron and weighed on low heat for about half an hour. Next, we rub and rub through a sieve. In the resulting mass, add the garlic and hot pepper, rubbed with salt in a gruel, spices and cook for a quarter of an hour or until the desired consistency is obtained. In the end, add honey and immediately roll.
About options
Similarly, or on another favorite option, you can prepare a sauce of yellow tomatoes for the winter, the recipes are completely different, as well as the structure of yellow varieties of tomatoes, and their taste is similar to the red ones. Just the color of the sauce will be different, but you can easily improvise and puzzle guests, offering them to guess what the sauce is made of.
It is more difficult to prepare a green tomato sauce for the winter (recipes in this case leave little room for imagination, and to taste it will be quite different).
For those who love pogo
From green tomatoes, a sharp Georgian-style sauce is prepared, which is good for seasoning meat.
Ingredients:
- green small-sized fruits of tomatoes of any sort - 1.2 kg;
- apples with green peel, but sweet - 1.3 kg;
- red spicy onion - 0.4 kg;
- garlic blue - 1 head;
- ginger fresh peeled root - about 2 cm;
- salt without additives large table salt - 1 tbsp. a spoon with a large slide;
- Burnt sugar - about 1 cup;
- raisins without pits (preferably dark) - 2 cups;
- clove, pepper, coriander - to taste;
- Vinegar home made wine without yeast - 2 cups.
Preparation
Mine tomatoes and apples, peel onions and garlic. We remove cotyledons from apples. We put all this together, plus raisins and ginger into the bowl of a food processor and crush it, or let it through a meat grinder and put it into a pan. Add salt, sugar and spices. Fill with vinegar (if there is no wine, use 6% apple, diluted half). Cook the sauce for about 2 hours, stirring, then roll.