Tomato sauces have long and firmly taken their place in our menu. They serve as an excellent addition to pasta and pizza. Various meat dishes are prepared from them. In today's article you will find the simplest and most interesting recipes for sauces made from fresh tomatoes.

To prepare homemade sauces, it is advisable to use juicy, fleshy, bright red tomatoes. Rotten or unripe fruits with greenish streaks are not suitable for these purposes.

In addition to tomatoes, such sauces often contain garlic, onions or celery. Seasonings commonly used include basil, oregano, thyme, tarragon or parsley.

To obtain a more liquid sauce, add a little dry wine or broth. If you need a thick dressing, then add a couple of tablespoons of corn starch to it.

To neutralize the effect of the acids present in tomatoes, ground coriander seeds are added to the sauce. Thanks to this spice, tomato dressing will not have an irritating effect on the mucous membranes 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 add a little wine or table vinegar to it.

Such dressings go well with pasta, meat and fish dishes. They can also be used for making pizza and other savory baked goods.

Option with garlic

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, salt and spices.

To make sauce from fresh tomatoes, try to choose ripe, fleshy fruits without brown or greenish streaks.

Cooking algorithm

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

The tomatoes are washed, cut crosswise, scalded with boiling water and the skin is removed. After that, they are sent to a frying pan with garlic oil and crushed using a wooden spoon. The resulting mass is salted, seasoned with spices and brought to a boil. Then the future fresh tomatoes are filtered through a sieve, not forgetting to grind with a spoon. The almost finished dressing is returned to the hot frying pan and evaporated to the desired thickness. As a rule, this takes no more than seven minutes.

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

Option with onions

Fresh tomato sauce made using the technology described below will be an excellent alternative to store-bought ketchup. To prepare it you will need:

  • 600 grams of ripe tomatoes.
  • A pair of bay leaves.
  • Onion.
  • A couple of cloves of garlic.
  • ½ teaspoon sweet paprika.
  • A pinch of ground chili pepper.
  • Salt, herbs, spices and vegetable oil.

This sauce made from fresh tomatoes and garlic does not contain a single gram of artificial preservatives. Therefore, it is not advisable to prepare it for future use. If you want to extend the shelf life of the dressing, you can add a little table vinegar to it.

Process description

Cross-shaped cuts are made on washed ripe fleshy tomatoes, pour boiling water over them and leave 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.

In a hot frying pan, with a little good vegetable oil poured on the bottom, place 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. Mix everything thoroughly, bring to a boil and simmer over low heat for a quarter of an hour. Then the future sauce from fresh tomatoes is seasoned with salt and spices. Chopped greens are also sent there and the whole thing is cooked for about five more minutes.

Option with apple

A spicy, spicy dressing made according to the recipe described below can be safely stored all winter. The main thing is to pack it in sterilized jars and seal it with metal lids. To make a delicious homemade sauce from fresh tomatoes, check in advance that you have everything you need at home. In this case you will need:

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

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

Sequencing

The washed tomatoes are freed from the stalks, cut in half and passed through a fine grinder. Do the same with apples and hot peppers. The resulting mass can be additionally rubbed through a sieve. Then the finished sauce from fresh tomatoes for pizza, pasta or meat will acquire a more uniform consistency.

All this is transferred to a suitable pan, put on the stove, brought to a boil and cooked for an hour and a half without covering. Ten minutes before turning off the heat, add salt, vegetable oil, chopped garlic, sugar and spices 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 cooled completely, they are taken out from under the blankets and sent for further storage.

And yet, it’s not for nothing that tomatoes are the most popular in our gardens. Well, what housewife doesn’t prepare tomato sauce for the winter? It tastes best at home. With natural products, made taking into account the taste of all family members and flavored with love and care.

Homemade tomato sauce can be served with a festive barbecue at the dacha; you can add it to vegetables and you will get a very tasty side dish. I love adding tomato sauces to borscht and soups. Many people make sprat in tomato sauce or sprats at home. In general, we use it very widely and we all adore it, just like .

How to make tomato sauce

Everyone wants tomato sauce prepared at home to be especially tasty. So, there are a few secrets, knowing which you will always have a jar of your homemade, real and delicious sauce in the kitchen.

  1. Tomatoes should be chosen from meaty varieties, such as ox heart or ox ear. Then the sauce will be thicker, it will need to be evaporated less, and these varieties usually taste better.
  2. All tomatoes must be ripe, no pink barrels or spoiled ones. The presence of diseases on fruits is also not welcome. Of course, you say, you can trim it, but the taste of a diseased fruit changes, and this also affects the duration of storage.
  3. You can choose any spices for sauces that you like. Today I will give you a lot of delicious recipes that I myself adore. But my advice is to make sauces without seeds and skins, it will be much tastier. To do this, you can either stew the tomatoes and rub them through a fine sieve, or chop them in a blender and rub them through a sieve. Some juicers also retain seeds.

Homemade tomato sauce for the winter, recipes

Tomato sauce recipe for the winter, classic

For this recipe we will take the following products:

  • A kilo of ripe tomatoes
  • Medium sized onion
  • Sugar and salt to taste
  • Vegetable oil

How to make classic tomato sauce:

We cut the tomatoes into four or six pieces, depending on size, and simmer a little to soften them. Pass through a sieve, removing skins and seeds. At this time, finely chop the onion and fry a little in a deep frying pan in oil, then add the tomato mixture, sugar and salt there. Then we go through it with an immersion blender so that the mass becomes more homogeneous and light. We pack the sauce in small jars, conveniently for baby purees. You just need to sterilize them and store the sauce in the refrigerator.

Homemade Italian tomato sauce

We take the following products:

  • Four and a half kilos of the ripest and fleshiest tomatoes
  • Head of garlic
  • One onion
  • Several stems of basil
  • Basil leaves, bunch
  • Two medium carrots
  • Two tablespoons of olive oil
  • Tablespoon salt

How to make Italian tomato sauce:

In the first step, we need to wash and cut into cubes the following vegetables: celery stalks, onions, garlic and carrots. Heat the oil in a saucepan and fry it all for five minutes using a wooden spatula.

Tomatoes, washed in advance and cut into slices, pour into fried vegetables and simmer everything for an hour, not forgetting to add salt. Then remove from heat and rub through a sieve in small, manageable portions.

Again, put our already homogeneous mass on low heat and simmer for about a couple of hours. At the very end, we prepare sterile jars, placing clean basil leaves on the bottom of each of them. Pour the sauce and just roll it up.

Tomato sauce with garlic and basil

To prepare we need to take:

  • One and a half kilos of the ripest meatiest tomatoes
  • Half a head of garlic
  • Large bunch of fresh basil
  • A third of a tablespoon of salt
  • A third of a glass of sugar
  • A teaspoon of table vinegar

How to prepare this sauce:

Here we do it very simply: we cut the washed tomatoes and spin them in a blender, and then we remove all this mass from the seeds and skins using a sieve and set it to simmer. Don’t forget to immediately add sugar and salt, start evaporating so that there is a good thickness.

While the tomatoes are evaporating (by the way, it is not necessary for them to boil), we peel and wash the garlic and basil, let them dry and also put them through a blender. Ten minutes before the end of stewing, add to the sauce and stir. Place the prepared sauce into small sterile jars and roll up.

Tomato sauce Kuban for the winter

For the recipe we will take:

  • Two kilos of tomatoes
  • Medium onion
  • Three cloves of garlic
  • Half a glass of sugar
  • Tablespoon of salt
  • A tablespoon of vinegar
  • A third of a teaspoon of cinnamon
  • Three carnations
  • Two allspice peas

How to make Kuban sauce at home:

Wash the ripe tomatoes and cut them into pieces, quickly chop them in a blender and rub them through a sieve. Let the tomato puree simmer over low heat, while we peel and chop the onion as finely as possible and add it to the saucepan with the tomatoes.

When we notice that the vegetable mixture has decreased in volume by half, then we can pour out the crushed garlic, add vinegar and all the spices. All that remains is to cook for ten minutes and pack the sauce into jars.

Krasnodar sauce for the winter at home


What we will take for preparation:

  • A kilo of ripe tomatoes
  • A couple of apples, better than Antonovka
  • Two tablespoons of vinegar 9%
  • A teaspoon of sugar
  • Half a teaspoon of salt
  • Nutmeg, crushed, on the tip of a spoon
  • Paprika powder to taste
  • Half a teaspoon of cinnamon
  • A pinch of dried garlic and parsley
  • Coriander seasoning on the tip of a knife

How to cook:

We wash our tomatoes, cut them into quarters and set them to simmer. We do the same with apples. Simmer until softened, and then simply wipe through one sieve into one saucepan, leaving all the skins, bones and seeds.

We begin to slowly simmer the sauce until its volume begins to decrease, this takes about twenty minutes. Then we add spices, sugar and salt and boil the same amount. Then add vinegar with crushed garlic and cook for ten minutes. Immediately put the hot Krasnodar into jars with lids.

Tomato sauce with onions for the winter


For preparation we will need:

  • Two kilos each of tomatoes and onions
  • Partial glass (cut) apple cider vinegar
  • 8 carnation inflorescences
  • Teaspoon cinnamon powder
  • Glass of sugar
  • Two and a half tablespoons of salt

How to prepare this sauce:

Wash and cut the tomatoes into slices, peel and chop the onion. Scroll everything through a meat grinder; it leaves more seeds and skins, so as not to grind through a sieve.

We put the whole mixture to simmer on the stove, let it boil, lower the temperature and pour in the spices. In this form we simmer for an hour, only then add vinegar, simmer for another five minutes and pack into jars that have been sterilized in advance.

Salsa sauce for the winter at home

To prepare we need to take:

  • A kilo of fleshy tomatoes
  • Chili pod
  • Sweet variety onion
  • Half a teaspoon of dried basil
  • Three cloves of garlic
  • Three sprigs of fresh thyme
  • Two tablespoons of sugar
  • Salt and pepper to taste
  • Vinegar 6%

How to make Salsa sauce:

Wash our tomatoes and cut them into quarters, peel the garlic and onions and cut them too. We grind everything using a blender, and immediately add olive oil and all the spices, except garlic and vinegar.

We pour everything into a common container, where our sauce will be prepared. We boil it for half an hour, then grind it through a sieve so that we don’t encounter peels and seeds.

After this, cook for just another 20 minutes, and pack into jars, which were previously sterilized and added a teaspoon of vinegar. Roll up the jars and turn them over to cool.

Tomato sauce with garlic without vinegar for the winter

What we need to take:

  • One kilo each of tomatoes and bell peppers
  • Head of garlic
  • Salt and pepper to taste

How we will cook:

wash all the vegetables, cut the tomatoes into quarters, remove the seeds from the peppers, and cut them too. Place everything in a blender and spin, then pass through a fine sieve. Pour into a saucepan, add sugar, salt, and let simmer slowly for ten minutes. Then crush the garlic and simmer for another five minutes. Immediately pack hot into dry, sterile jars.

Tomato sauce for the winter, video

Any meat dish will acquire a much richer taste if sauce or gravy is added to the meat. You can find the recipe on this page.

To prepare a classic tomato sauce for meat, you will need the following ingredients:

  • one spoon of flour;
  • broth (meat) – 400 ml;
  • 1 spoon (tablespoon) of pasta;
  • 50 g sour cream;
  • butter – 40 g

So, heat the butter in a frying pan and mix with flour. The resulting mixture should be fried until golden brown. Pour in all 200 ml of meat broth. After five minutes, pour the remaining broth into the pan and combine with the tomato. Finally, add salt. Our tomato sauce for meat is ready.

The following recipe will teach you how to make sauce from tomatoes, not from tomato paste, but this method of preparation is no worse than the previous one. We will need:

  • 200 ml water;
  • 2 tablespoons flour;
  • smoked meats – 100 g;
  • 2 tomatoes;
  • 2 garlic heads.

First of all, fry the finely chopped meat. Add the previously chopped tomatoes and simmer. Pour in warm water. Add flour and mix. Turn off the heat, add garlic juice, mix with spices. Finally, as the recipe says, let the tomato sauce sit for a few minutes. The gravy is ready.

Cinnamon gravy is another interesting option that we can’t help but think about when talking about gravies for meat.

  • paste – 100 ml
  • flour – 50 g
  • three spoons of sugar
  • pinch of black pepper
  • 4 cloves
  • water – 300 ml
  • pinch of cinnamon

First, the paste must be placed in boiling water. The gravy is then seasoned with sugar, flour and seasonings. After which everything is mixed, brought to a boil and removed from the heat. The recipe is simple but tastes great.

If you decide to feed your family with meat cutlets, we strongly recommend that you prepare a special additive for them with tomato paste, spices and onions. So, you will need:

  • pasta - preferably about three tablespoons
  • one onion
  • 600 ml water
  • 3 cloves garlic
  • cilantro, coriander
  • salt and seasoning khmeli-suneli

Chop the onion and fry in the same place where the cutlets were fried. Dilute the pasta with water and add to the pan. Bring the mixture to a boil. Add seasonings, salt, squeeze out garlic. At the end we add greens to the dish. Ready.

For spicy lovers, the following recipe is ideal. In addition, the cook can adjust the spiciness independently.

Required:

  • tomato juice - approximately 0.5 liters
  • teaspoon mustard
  • 30 g butter
  • pinch of chili pepper
  • 3 pcs. carnations
  • cinnamon
  • ground coriander
  • ginger
  • teaspoon potato starch
  • 50 g sugar

You need to melt the butter and fry the mustard there until the aroma appears. Add spices and fry over medium heat for 1 minute. It is important that nothing burns. Add juice to the pan, reserving only 2 tablespoons. Dilute the remaining starch and then add it to the frying pan. Boil the resulting mixture for 5 minutes until tender.

His Majesty Tomato sauce is the basis of almost any cuisine. And our traditional cuisine also cannot do without it, so I decided to describe in detail how to prepare tomato sauce. Moreover, you can make the sauce from fresh tomatoes, or from canned ones, which is very convenient.

Ingredients:

  • 1 kg. fresh or canned tomatoes
  • 1 large onion
  • 2 cloves garlic
  • vegetable oil
  • pepper

    Fresh tomato sauce recipe

  • Of course, the most delicious tomato sauce comes from fresh tomatoes. It is prepared like this:
  • Place ripe, fleshy tomatoes in boiling water for one minute, then remove and place in cold water. After this heat treatment, the peel is easily removed from the tomato.
  • Cut the peeled tomatoes into pieces and remove the seeds.
  • Fry finely chopped onion and garlic in a small amount of vegetable oil over low heat. When the onion becomes soft and transparent, add chopped tomatoes. Salt and pepper.
  • Cook the sauce over low heat until excess moisture evaporates. Cooking time depends greatly on the type of tomato and can take up to an hour.
  • Taste the sauce for salt and spices. If the tomato sauce turns out to be sour, add a little sugar. Then use a blender to puree the sauce until it becomes homogeneous.
  • Bring the sauce to a boil again and turn off. Roll into sterile jars.

    • P.S. This traditional tomato sauce recipe is quite time-consuming, but modern technology can speed it up significantly. For example, ripe tomatoes are first cut into large pieces and then ground in a blender. To remove seeds and peel, pass through a colander, and then fry along with onions and spices.

    Recipe for tomato sauce from canned tomatoes

  • It is faster and less labor-intensive to prepare tomato sauce from regular canned tomatoes or tomatoes in their own juice.
  • Grind the tomatoes and tomato juice using a blender.
  • Strain the tomato mass through a colander to remove seeds and peel. Set aside for now.
  • Fry finely chopped onion and garlic in a frying pan in olive oil. As soon as the onion becomes transparent, add the tomato mixture. Taste for salt and pepper.
  • Cook the sauce over low heat until it thickens. This usually takes 10-15 minutes.
  • A well-prepared tomato sauce should not be too thin or too thick. Be sure to pay attention to the amount of oil in the sauce. If there is oil floating on the surface of the sauce, it should be collected with a spoon.
  • Typically, sauce made from canned tomatoes can be stored for about a week in the refrigerator and used as needed. He's going great

Making spaghetti sauce from tomatoes and minced meat:

  1. Make cross cuts on the washed tomatoes and pour boiling water over them for 1-2 minutes. Then remove them from the water, carefully remove the skin and puree them using a blender or grater.
  2. Finely chop the peeled onion and one clove of garlic and fry in a frying pan in heated olive or vegetable oil.
  3. Add the minced pork and cook for 5 minutes, stirring occasionally.
  4. Add tomato puree to the minced meat, season with freshly ground pepper and salt. Mix everything, close the lid and simmer over low heat for 10 minutes.
  5. Turn off the heat, add chopped basil and parsley, finely chopped second clove of garlic, stir, cover and leave for 5 minutes.
  6. Place the spaghetti in a saucepan of boiling water, season it with salt and cook for about 10 minutes or according to the manufacturer's instructions on the package.
  7. Drain the finished spaghetti in a colander to drain all the liquid and place it on a plate, place the sauce on top and garnish the dish with green leaves.

In addition to the monotonous pasta with meat or cheese, there are a huge variety of delicious gourmet dishes, for example, Italian pasta. One of the classic recipes for its preparation is pasta with tomatoes and Parmesan (cheese). The main advantage of this dish is the speed and ease of preparation, and, naturally, excellent taste! The most important thing for a successful meal is to find fresh and high-quality products.

Ingredients:

  • Durum wheat spaghetti - 250 g
  • Garlic - 2 cloves
  • Onion - 1/2 pcs.
  • Tomatoes - 2 pcs.
  • Parmesan - 100 g
  • Olive or sesame oil - for frying
  • Basil, parsley, oregano - bunch
To prepare the tomato and parmesan cheese sauce:
  1. Heat a frying pan with olive oil and add finely chopped garlic cloves and half an onion to fry.
  2. Wash the tomatoes, cut into small cubes and add to the pan.
  3. Salt and pepper the products and simmer over low heat for about 5–7 minutes. At the end of cooking, add chopped herbs, mix everything, close the lid and leave for 5 minutes.
  4. Meanwhile, boil the water and cook the spaghetti with salt for 7 minutes until the consistency is al dente - cooked until half cooked.
  5. Drain the spaghetti through a colander and toss it with 1 tbsp. sesame or olive oil and place on a plate.
  6. The tomato pasta sauce is ready. Place it on top of the pasta, sprinkle with grated Parmesan and chopped parsley and serve the dish.

3. Recipe for spaghetti with tomatoes in creamy sauce


Do you love spaghetti, but are you already tired of it on its own? Then cook them in a creamy sauce with tomatoes. It will take a little longer than the usual dish, but the dish will turn out much more refined and tastier.

Ingredients:

  • Spaghetti or pasta made from wholemeal flour - 450 g
  • Tomatoes - 2 pcs.
  • Butter - 40 g
  • High fat cream - 200 g
  • Dried herbs (basil, rosemary, thyme, sage, marjoram or oregano) - 1 tsp.
  • Parmesan cheese - 100 g
  • Freshly ground salt and pepper - to taste
  • Ham - 300 g
Preparation:
  1. Place butter in a frying pan and melt until liquid.
  2. Cut the tomatoes into small slices and add to the oil, reduce the heat so that the tomatoes release their juice, then turn up the heat and fry them for 5 minutes.
  3. In another frying pan over low heat, melt the grated Parmesan cheese with butter over a medium grater.
  4. Pour cream into the melted cheese, season with salt, pepper and herbs. Boil the ingredients for 3 minutes without ceasing to stir.
  5. Cut the ham into thin strips and fry in butter in a separate frying pan until lightly golden.
  6. Add fried ham, cheese and cream mixture to the tomatoes in the frying pan and mix everything well.
  7. Boil the spaghetti in slightly salted water for 7–10 minutes, then drain it in a colander.
  8. Place the spaghetti in the pan with the tomato cream sauce, stir quickly and place on a plate. Garnish with a basil leaf and serve warm.

4. Fresh tomato sauce for spaghetti


We present to your attention a real culinary masterpiece - a bright and tasty tomato sauce for spaghetti.

Ingredients:

  • Spaghetti - 400 g
  • Ripe tomatoes - 5 pcs.
  • Red sweet bell pepper - 1 pc.
  • Chicken broth - 200 ml
  • Onion - 1 pc.
  • Garlic - 2 cloves
  • Freshly ground salt and pepper - to taste
  • Olive or sesame oil - for frying
  • Tomato paste - 2 tbsp.
  • Mixture of Italian herbs - 1 tsp.
Preparation:
  1. In heated olive oil, sauté diced onion and pepper in a frying pan until softened, about 7 minutes.
  2. Add finely chopped garlic and blended tomatoes to the pan.
  3. Pour the broth into the ingredients, bring to a boil, reduce the temperature and simmer for 6 minutes.
  4. Stir tomato paste into the sauce and season with salt, pepper and a mixture of Italian herbs. Simmer over low heat until thickened, about 20 minutes.
  5. Meanwhile, cook the pasta in lightly salted water until al dente (half cooked). Then drain them in a colander (do not rinse them with water) and place them on a plate.
  6. Place the sauce on top of the spaghetti, a few leaves of herbs and serve the dish.

5. How to make your own spaghetti sauce


Spaghetti served without sauce does not have a strong taste. And to make them unique and at least somehow diversify, you just need to prepare a delicious sauce, there are dozens of recipes. Naturally, you can buy them ready-made, especially since their choice is huge. However, it is best to make the sauce at home yourself. It is much tastier, and most importantly healthier.

If you want to make the pasta vegetarian, then it will be enough to remove the meat from the recipe. In this case, the dish will also be less caloric. If you don't like garlic, then add it at the beginning of making the sauce. For a delicious taste, prepare white pesto sauce with Parmesan cheese and pine nuts. You can make green pesto using garlic and basil. Red sauce with olives is also popular. The simplest sauce is considered to be creamy. This is where they recommend starting your culinary experiments. The main thing to remember is that spaghetti sauce must be liquid.


Of course, to choose a sauce recipe for yourself, it is advisable to prepare several options. In the meantime, we offer you a simple universal recipe for the popular spaghetti sauce, which is very often used by many housewives.

Ingredients:

  • Spaghetti - 250 g
  • Water - 0.5 cups for sauce and 50 ml for cooking pasta
  • Tomatoes in their own juice - 1 can
  • Freshly ground salt and pepper - to taste
  • Carrots - 1 pc.
  • Basil - 1-3 sprigs
  • Onion - 1 pc.
  • Garlic - 2 cloves
  • Olive or vegetable oil - for frying
  • Celery greens - 2 stalks
Preparation:
  1. In a preheated frying pan, lightly fry the chopped onion and grated carrots in olive oil.
  2. Scald the tomatoes with boiling water, peel them, cut into small slices and place in a frying pan.
  3. Add chopped garlic, celery greens and season everything with salt and pepper.
  4. Pour 0.5 liters of filtered drinking water into the frying pan and boil. Then reduce the temperature and simmer under the lid over low heat for 20 minutes. Grind the finished sauce in a blender until pureed.
  5. Place the spaghetti in salted boiling water and boil for 10 minutes. Then place in a colander and place on a plate. Pour the sauce on top, sprinkle with chopped herbs and serve the dish.

6. How to make spaghetti sauce quickly


Simple ingredients - fresh tomatoes and onions, tomato paste and olive oil will allow you to prepare a delicious sauce in a matter of minutes. This sauce is often used not only for spaghetti, but for lasagna and other dishes.

Ingredients:

  • Tomatoes - 3 pcs.
  • Onion - 1 pc.
  • Freshly ground salt and pepper - to taste
  • Olive or sesame oil - 4 tbsp.
  • Tomato paste - 2.5 tbsp.
Preparation:
  1. In a frying pan over moderate heat, sauté finely chopped onion in olive oil until translucent.
  2. Pour boiling water over the tomatoes for 2-3 minutes. After this, use a knife to pry the skin and remove it. Cut the tomatoes into small cubes and simmer with the onions. Cook the ingredients until the mixture thickens.
  3. Then add tomato paste, salt and pepper. Reduce heat to low and simmer for another 15 minutes until the sauce becomes rich and thick.
  4. Pour the prepared sauce over the boiled spaghetti and serve.

7. How to make tomato paste for spaghetti


Homemade tomato pasta for spaghetti in the classic Italian style is very simple to prepare. The most important thing is the freshness and high quality of all components of the recipe. Try preparing it according to our recipe, and this taste will add a special piquancy to your pasta.

Ingredients for tomato paste:

  • Spaghetti - 400 g
  • Tomatoes - 6 pcs.
  • Basil - 1 bunch
  • Garlic - 2 cloves
  • Freshly ground salt and pepper - to taste
  • Tomato paste - 3 tbsp.
  • Vegetable oil - 1 tbsp.
  • Parmesan cheese - 100 g
  • Butter - 10 g
Step-by-step preparation of tomato paste:
  1. Scald fresh tomatoes with boiling water, remove the skin and cut into medium-sized pieces.
  2. Heat the vegetable oil and simmer the tomatoes over moderate heat, seasoning them with salt, pepper and garlic squeezed through a press.
  3. When the tomatoes reach a homogeneous mass, add tomato paste and chopped basil. Stir, simmer for 2 minutes and turn off the heat. The tomato spaghetti sauce is ready to use, so now get to the pasta.
  4. Boil the spaghetti with a little salt and place it in a “hat” shaped plate. Place butter on top and pour sauce. Garnish the dish with tomato slices and a sprig of basil. Serve the finished dish to the table.
Tomatoes are a classic vegetable, and the dressing made from them always decorates spaghetti. Therefore, do not be afraid to cook it, especially since now you know all the secrets of quick and tasty cooking.

Video recipe for tomato paste sauce: