Tomato sauce for the winter Despite the abundance of different tomato sauces in the shops, you can cook your own, every housewife tries to cook her own home, because there are no harmful additives, coloring agents and preservatives in it. You can make it sweet, sour, brackish, spicy and even very spicy. In the winter it will become an indispensable seasoning for meat, fish, sausages and even for pasta. They are seasoned with cabbage soup and borsch.
Ingredients:- Tomatoes 1200 g
- Onions 3 pcs.
- Garlic 2 head
- Salt 20 g
- Pepper black with peas 7 pcs.
- Bay leaf 1 pc.
- Cayenne pepper 1 pinch
- Sunflower refined sunflower oil 100 ml
- Sugar 20g
- Step 1 To make tomato sauce you need to take ripe red tomatoes, onions, garlic, vegetable oil, black pepper peas, red ground pepper (cayenne), bay leaf, sugar and salt.
- Step 2 Peel the garlic cloves from the dry shell, finely chop and grind into a gruel.
- Step 3 Tomatoes through a fine lattice grinder and rub through a sieve to separate the skin and seeds.
- Step 4 Peel the bulbs, cut them in half, and then each halves into thin half rings.
- Step 5 Put the onions in a frying pan with hot oil and fry until lightly browned.
- Step 6 Add the garlic and 5-6 tablespoons of hot water to the onions. Fry the frying pan with a lid and cook the mixture for 10 minutes.
- Step 7 In the cooking container pour the tomato mass, bring it to a boil, add the onions and garlic mixture, stir and boil the sauce for 30 minutes.
- Step 8 In the sauce put salt, sugar, bay leaf, red and black pepper.
- Step 9 Cook for another 5 minutes.
- Step 10 Prepare the sauce in a hot form in steamed jars with a capacity of 0.5 liters, cover with boiled lids and pasteurize at a temperature of 85 ° C for 30 minutes, and then cork.