How to make tomato paste sauce: 12 recipes

Homemade tomato-based sauce is very popular in the culinary world. Ease of cooking refills allows fans to create their own unique taste at home. If you come to the hypermarket, you can try to choose the right sauce. The minus of the purchased product is that you have no idea about taste, and the composition is unlikely to be useful.

Tomato sauce: a classic of the genre

• tomato paste - 315 gr.
• sugar - 55 gr.
• salt - to taste
• sunflower oil - 65 ml.
• black pepper - to taste
• Onion - 1 pc.

1. Remove the skin from the bulb and finely chop, send to a thick-bottomed frying pan, add oil. Fry the product until golden.
2. Then add the tomato paste to the fry, cover the pan with a lid.Set the fire to minimum power, simmer for about 12-15 minutes. After time, turn off the burner, leave the mixture on the stove.
3. After cooling, send the composition to a blender. Achieve mass uniformity. Pour the paste into a convenient container. Pour the remaining ingredients, stir the mixture. Store the refill in a glass container in a cold store.

Garlic sauce

• garlic - 8 cloves
• Fresh coriander - 30 gr.
• tomatoes - 200 gr.
• meat broth - 220 ml.
• crushed pepper - to taste
• basil - 15 gr.
• spices (optional) - to taste

1. Rinse the tomatoes thoroughly, then make a cross-cut along the center of the fruit. Blow with boiling water, then separate the peel from the tomatoes, finely chop. Send the product to a thick-bottomed saucepan, put it on the stove, simmer over low heat.
2. Chop the garlic, put it in the pan. Fry a little, send it to a common saucepan, wait another 2-3 minutes. Then pour the broth and mix until smooth.
3. Simmer for about a quarter of an hour. After cooking, add spices and stir. Cover the pan with a towel, leave the paste to infuse for 25 minutes.

Meat Sauce

• carrots - 1 pc.
• onions - 1 pc.
• celery - 50 gr.
• fresh tomatoes - 450 gr.
• salt - to taste
• natural oil - 75 ml.
• tomato paste - 25 gr.
• ground beef - 240 gr.
• red wine - 120 ml.
• seasoning to taste

1. Wash vegetables well, chop them and send them to a frying pan with butter. Turn on the stove to medium power, fry until golden brown.
2. Add to ground meat. Reduce heat to minimum power, simmer for about 7 minutes. After some time, pour red wine into the pan. Mix well and simmer until most of the liquid has evaporated.
3. While the bulk is being cooked, rinse and boil the tomatoes. Remove the peel and finely chop the fruit. Send the vegetables and tomato paste to the pan, stir.
4. Set the power of the burner to the minimum level. After that, cover with heat-resistant container lid, simmer the paste for about 1.5-2 hours.

Cream sauce

• Butter - 60 gr.
• tomato paste - 130 gr.
• flour - 35 gr.
• cream - 110 ml.
• whole milk - 85 ml.
• spices - to taste

1. Pour the flour in a dry frying pan, fry the bulk composition to a golden hue.
2. Gradually pour the milk and stir, then add the cream and tomato paste.Bring the components to homogeneity.
3. Wait for the base to boil for the sauce, simmer another 8 minutes. Add seasonings, mix.
4. Remove the pan from the heat, let it brew for half an hour. The sauce is preferably consumed with pasta.

Sauce with greens

• tomato paste - 165 gr.
• drinking water - 75 ml.
• garlic - 5 teeth
• fresh parsley - 25 gr.
• black pepper - to taste
• salt - to taste

1. Mix tomato paste and purified water in a small thick-bottomed frying pan. Turn the stove on a low fire, wait for the composition to boil. Remove from heat.
2. After that, add to the mixture finely chopped garlic, parsley and spices, mix well the composition. Wait for the sauce to infuse for 20 minutes, then serve to the meat dish.

Italian Sauce

• garlic - 1 head
• ripe tomatoes - 900 gr.
• olive oil - 45 ml.
• table salt - 7 gr.
• green basil - 35 gr.
• red pepper - 8 oz.

1. Wash the vegetables, make cross-shaped incisions in the middle of the fruit, pour over boiling water. Next, remove the peel and chop the tomatoes into small pieces.
2. Peel and finely chop the garlic, then send to the pan with oil.Bring the product to a golden crust, add tomatoes.
3. Expose the fire to a lower level, cover the pan with a lid and simmer for 10-12 minutes. Then add the rest of the ingredients, mix well. Turn off the stove, leave the sauce for a quarter of an hour to infuse.

Parmesan sauce

• Onion - 0.5 pcs.
• fresh tomatoes - 160 gr.
• “Parmesan” - 125 gr.
• garlic - 5 teeth
• crushed pepper - to taste
• oregano - 15 gr.
• basil - 10 gr.
• spaghetti - 310 gr.
• table salt - to taste
• corn oil - 45 ml.
• fresh parsley - 20 gr.

1. Peel the garlic and onion, finely chop, put in a pan with corn oil. Fry foods until golden brown.
2. Rinse the tomatoes, scald with boiling water, remove the peel. Finely chop the fruit and send it to the pan. Add salt and pepper. Stir the mixture, simmer for 8 minutes.
3. After the time has elapsed, turn off the stove, crumble the greens, cover with a tight lid. Wait 7-12 minutes for the sauce to have a proper taste. Boil water in a small saucepan, send spaghetti into it.
4. Cook pasta 5-8 minutes until half cooked. After that, fold them into a colander and drain the water. Put the spaghetti in a separate container, season with olive oil.
5. Serve tomato sauce, watering pasta with it. Sprinkle with grated parmesan and fresh herbs.

Sauce for grilled meat on fire

• Fresh coriander - 35 gr.
• tomato paste - 270 gr.
• food salt - to taste
• drinking water - in fact
• sugar - to taste
• garlic - 9 teeth
• pepper - to taste

1. Combine tomato paste, finely chopped garlic and cilantro in a common container. Pour some hot water into the paste and bring it to homogeneity.
2. Mix thoroughly and try the composition. If necessary, add salt, sugar and pepper. After finding the desired consistency, cool the sauce and serve with meat.

Sauce with apples

• fresh tomatoes - 420 gr.
• red apples - 270 gr.
• onion - 1 pc.
• Clove Stars - 15 pcs.
• pea pepper - 20 pcs.
• fresh chilli - 3 pcs.
• granulated sugar - 220 gr.
• table vinegar 6% - in fact
• chopped ginger root - 23 gr.
• salt - 20 gr.

1. Wash products thoroughly. Remove the peel from apples and tomatoes, then chop finely, chop the onions. Send the ingredients to enameled thick-walled containers. Fill the composition with water and cover with a lid.
2. Put the pan on the hob, turn on the heat to the minimum level, stew for about 35 minutes. Now add the remaining ingredients, mix, wait another half an hour.
3. Next, pass the composition through cheesecloth. If necessary, set the mixture on fire to achieve greater density.Next, distribute the sauce in pre-sterilized glass jars. Store in the refrigerator.

Meatball Sauce

• onions - 1 pc.
• tomato paste - 95 gr.
• butter - 85 gr.
• carrots - 1 pc.
• purified water - in fact
• flour - 45 gr.
• pepper - to taste
• dried dill - 15 gr.
• salt - to taste

1. Send chopped onions and chopped carrots to the pan with butter, fry the products until golden. Then add the tomato paste, pepper, salt and flour. Mix well the composition.
2. Tomit about 6 minutes, then pour a little drinking water. Bring the mixture to a boil, reduce heat to minimum. Cover the pan with a lid, stew for a quarter of an hour. After cooking, sprinkle the sauce with fresh herbs.

Basil Sauce

• ripe tomatoes - 1.2 kg.
• fresh basil - 20 gr.
• ground salt to taste
• olive oil - 125 ml.
• pepper - to taste

1. Cut each tomato crosswise in the middle, pour boiling water over it. Then peel and chop the tomatoes into cubes. Place the vegetables in an enamel container, pour in some water.
2. Send on fire, boil for 20 minutes. After that add all necessary ingredients and mix well the mass. Turn off the burner, let it brew for 30-45 minutes.

Canned sauce

• ripe tomatoes - 1.8 kg.
• corn oil - 60 ml.
• chopped ginger root - 30 gr.
• Cinnamon - 2 pcs.
• turmeric - 8 gr.
• dry white wine - 85 ml.
• granulated sugar - 110 gr.
• Anise - 9 gr.
• purified water - 65 ml.
• dried chilli pepper - 3 pcs.
• Carnation - 4 buds

1. Treat tomatoes with boiling water to facilitate peeling. Send to the blender. Mix chilli, turmeric, anise, cloves, ginger and oil in an enamel container. Stew on low heat for a couple of minutes.
2. Add tomato mix and water to common pot with spices. Turn on the burner to minimum power, simmer the composition for about 50 minutes. Do not forget to periodically stir the mass.
3. After stewing, fold the sauce onto a sieve, strain into a separate heat-resistant container. Add to the composition of white wine and sugar. Send to the stove, soak for another half an hour at minimum heat.
4. Then pack the sauce in pre-sterilized jars. Close tightly with the caps, place the container with the contents in the cold.

To prepare a sauce of tomato paste and fresh tomatoes, it is enough to adhere to the recommended proportions and recipes. For the sharpness of taste, you can experiment with spicy spices.Please the household with a new dressing, each time you can serve different variations of pasta. Tomato sauce is suitable for almost all second courses.

Video: how to cook tomato paste