This is a recipe for a great sauce made from ripe tomatoes and herbs. Fragrant spices and garlic make tomato sauce with basil for the winter Italian-style piquant. A recipe with a photo will help you prepare a worthy alternative to all purchased ketchups and sauces.

It can be eaten with kebabs, chicken, fried potatoes, pasta and other dishes and side dishes. But what can I say, you can even just spread it on fresh bread and enjoy the great taste and aroma in full. It is slightly spicy and will appeal to everyone, without exception.

Ingredients:

• tomatoes - 500 g;
• garlic - 1-2 cloves;
• odorless vegetable oil - 2 tbsp. l;
• kitchen salt - 1/3 tsp;
• granulated sugar - 0.5 tsp;
• spices (coriander, paprika, ground pepper) - 1/3 tsp each;
• fresh basil greens - 2-3 sprigs.

How to make tomato basil sauce for the winter

We wash the tomatoes, make cross-shaped cuts on each fruit and place them in boiling water for a couple of minutes.

After that, we easily remove the skin, and put the peeled fruits in a blender cup. If the tomatoes are large, then for convenience we cut them into several slices. Add a few sprigs of basil to the blender, to the tomatoes. You can take both green and purple greens. We interrupt everything with a blender.

Pour the resulting puree into a container with a dense bottom and walls and set to stew under the lid for 30 minutes over low heat.

We constantly make sure that the vegetable mass does not burn. After the expiration of time, remove the lid and boil the future sauce to the required consistency. At this stage, add spices, grated garlic, table salt and granulated sugar.

If the taste is completely satisfactory, put the sauce in sterilized jars and seal.

Bon Appetit.

Cooking time: 1 hour.

Servings: 0.5 L

Ingredients:

• fresh tomato - 1 kg;
• sugar - 1 tsp;
• salt - 1 tablespoon;
• fresh green / purple basil - 1 bunch;
• dried ground oregano - 1 tsp

How to make tomato basil sauce for the winter

Wash the fleshy and ripe red tomatoes and put them in a wide bowl. Pour boiling water over and leave for 5-6 minutes. If your tomatoes are small, you can reduce the set time to 2-3 minutes, or simply scald them.

After that, the hot water must be drained and the tomatoes must be poured with ice water. After such simple manipulations, the skin is removed completely without problems, especially if your tomatoes are really ripe.

Cut the peeled tomatoes into large pieces, cutting out the stalk. We put the tomatoes in a saucepan, in which it will be necessary to boil the sauce to almost half of its original volume.

We put the pan on fire, do not cover it with a lid, as you need to get rid of excess liquid. It is very good if your sauce will be cooked in a thick-walled saucepan or in a container with a special thickened bottom. In this case, the risk of burning the sauce is reduced. Regardless of the dishes, you need to stir the sauce all the time and keep track of the time - we boil the sauce at the first stage for 20 minutes.

After the sauce has boiled down a little, add a bunch of basil tied with cotton thread to it, as well as dried oregano.

Next, we send salt and sugar to boiled tomatoes. We continue boiling with spices for another 30-40 minutes (depending on the juiciness of your tomatoes).

When the time is up, and the consistency of the sauce is completely satisfactory for you, remove the pan from the stove, remove the basil. If some leaves remain in the sauce, you can leave them. Grind the sauce with an immersion blender and make it more homogeneous.

Bring the sauce to a boil again on the stove.

Now you can pour the prepared sauce into jars. Leave it to cool completely.

Italian tomato sauce with basil is ready for the winter! Amazing basil aroma will perfectly harmonize with spaghetti, and most importantly, it is simple, budgetary and natural!

I don't know about you, but personally I can't imagine pizza without ketchup, and spaghetti without tomato sauce. Maybe because I'm not a gourmet, I like the taste of sweet and sour tomato sauce, and that's it! Sometimes you even want to just dip a piece of freshly baked bread in a fragrant sauce and chew slowly, squinting with pleasure. Of course, we are talking about homemade tomato sauce; a store product is unlikely to have such a pleasant taste.
Since we are talking about, I will share a very successful recipe that I have been using for several years. I make tomato basil sauce for the winter, which is a great option for lovers of Italian food. The aromatic sauce turns out to be slightly spicy due to the added spices and garlic, not very thick, with a pleasant sweet and sour taste. Everything I love! It is not difficult to adjust the proportions of spices and herbs to your taste - try the sauce before pouring it into the jars and adjust in the right direction.

Ingredients per 250 ml jar:

- Fleshy tomatoes - 0.5 kg;
- garlic - 1-2 large cloves;
- vegetable oil - 2 tbsp. l;
- salt - a third of a teaspoon;
- sugar - 0.5 tsp;
- ground coriander, paprika, black pepper - a third of a teaspoon;
- fresh basil (green or purple) - two or three branches.



Tomatoes must be peeled before they are minced with a blender. We make a cross-shaped incision with a knife on the tomatoes on the side where there is no stalk. When such tomatoes are poured with boiling water, the skin will quickly fall behind the pulp and it will be easy to remove it.




We transfer the cut tomatoes to a bowl, fill with boiling water. Leave for 4-5 minutes (you can keep it longer if the tomatoes are dense). Then we pour it over with cold water, cool it so as not to burn when we peel the tomatoes.




Pry off the peeling skin with a fingernail, remove it towards the stalk (tomatoes look like an open flower with a center and petals).




Peeled tomatoes can be cut into pieces or put whole in a blender. Add basil (green or purple). Puree with a blender until smooth, resembling thick tomato juice.




Pour the chopped tomatoes into a heavy-bottomed saucepan. We cover with a lid, put on low heat and cook for half an hour with a barely noticeable boil of the mass. Stir, otherwise the tomato sauce may burn. After half an hour, open the lid (the tomato mass has already steamed well by this time), evaporate the sauce to the desired thickness.




Add spices (in the recipe, ground coriander, sweet paprika and black pepper), the color of the tomato mass will darken slightly from the spices.




Directly into a saucepan with tomato sauce, three on a fine grater one or two cloves of garlic.




Add salt and sugar to taste (the final taste of the sauce will appear after heating). Stir.




Pour in vegetable oil, take any refined (ordinary sunflower oil in the recipe).




Let the tomato sauce boil. We taste it, add what we think is necessary. Cook after all the additions for about five minutes. Wash jars and lids in advance with warm water and soda. Boil the lids, scald the jars with boiling water or heat them over steam. Pour the boiling sauce into a jar, immediately seal it tightly with a screw cap. We wrap the jar in newspapers, wrap it with a blanket or jacket and leave it warm until the sauce has completely cooled.




Store tomato sauce with basil at room temperature in a dry, dark place. After opening the jar, move it to the refrigerator and use the sauce within a week. We also advise you to cook for the winter

We wash vegetables and herbs. Remove the husk from the garlic and onion. Remove the skin from the tomatoes. To do this quickly and easily, we make small cuts near the place where the ponytails are attached. Next, fill the vegetables with boiling water for a couple of minutes. Now cool the tomatoes with cold water and remove the skins. She will be removed very easily. Cut the peeled tomatoes and the onion into random pieces. Finely chop the parsley and basil, and crush three cloves of garlic with a garlic or cut with a knife.

We place all the ingredients in a common vessel. Add kitchen salt, granulated sugar and ground pepper. Now turn everything into a smooth puree using a blender. If this is not possible, then you can take an ordinary meat grinder.

We send the future sauce to boil for 25 minutes. Before cooking, add 50 ml of refined sunflower oil.

We boil for the specified time so that the sauce becomes thicker.

Store in a cool place.