How to make tomato paste sauce: 12 recipes

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

Tomato Sauce: Classic

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

1. Remove the peel from the onion and chop finely, send to a thick-bottomed pan, add oil. Fry the product until golden.
2. Then add the tomato paste to the roasting, cover the pan with a lid. Set fire to minimum power, simmer for about 12-15 minutes. After the time has passed, turn off the burner, leave the mixture on the stove.
3. After cooling, send the composition to the blender. Achieve mass uniformity. Pour the paste into a container convenient for you. Pour the remaining ingredients, mix the mixture. Store the dressing in a glass container in a refrigerator.

Garlic sauce

• garlic - 8 cloves
• fresh cilantro - 30 gr.
• tomatoes - 200 gr.
• meat broth - 220 ml.
• chopped pepper - to taste
• basil - 15 gr.
• spices (optional) - to taste

1. Rinse the tomatoes thoroughly, then make a cross-shaped incision in the center of the fruit. Squeeze with boiling water, then separate the peel from the tomatoes, finely chop. Send the product into a thick-bottomed pan, put on the stove, simmer over low heat.
2. Chop the garlic and place in the pan. Fry a little, send it to a common pan, wait another 2-3 minutes. Then pour in the broth and mix the mixture until smooth.
3. Simmer for about a quarter of an hour. After cooking, add spices and mix. Wrap 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 the vegetables thoroughly, chop them finely and place them in a skillet with butter. Turn on the stove at medium power, fry until golden brown.
2. Add minced meat to the frying. Reduce heat to minimum, simmer for about 7 minutes. After some time, pour red wine into the pan. Stir well and simmer until most of the liquid has evaporated.
3. While preparing the bulk, rinse and pour over boiled tomatoes. Remove the peel and finely chop the fruit. Send vegetables and tomato paste to the pan, stir.
4. Set the burner power to minimum. After that, cover the heat-resistant container, 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 into a dry frying pan, fry the loose mixture until a golden hue is formed.
2. Pour the milk gradually and stir, then add the cream and tomato paste. Bring the components to homogeneity.
3. Wait for the base to boil, simmer for about 8 minutes. Add seasoning, mix.
4. Remove the pan from the heat, let it brew for half an hour. The sauce is preferably consumed with pasta.

Sauce with herbs

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

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

Italian dressing

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

1. Rinse 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 place in a skillet with butter. Bring the product to a golden crust, add the tomatoes.
3. Set the fire to a lower level, cover the pan with a lid and simmer for 10-12 minutes. Then add the remaining ingredients, mix well. Turn off the stove, leave the sauce for a quarter of an hour to insist.

Parmesan Sauce

• onion - 0.5 pcs.
• fresh tomatoes - 160 gr.
• "Parmesan" - 125 gr.
• garlic - 5 teeth
• chopped 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 onions, chop finely, place in a frying pan with corn oil. Fry foods until golden brown.
2. Rinse the tomatoes, scald with boiling water, remove the peel. Chop the fruit finely and place in the pan. Sprinkle salt and pepper. Stir the composition, simmer for 8 minutes.
3. At the end of time, turn off the stove, crumble the greens, cover with a tight lid. Wait 7-12 minutes for the sauce to get the proper taste. Boil water in a small pan, send spaghetti into it.
4. Cook pasta for 5-8 minutes until half cooked. After that, throw them in a colander and drain the water. Put the spaghetti in a separate container, season with olive oil.
5. Serve tomato sauce portionwise by pouring pasta on it. Sprinkle the dish with grated parmesan and fresh herbs.

Roast meat sauce on fire

• fresh cilantro - 35 gr.
• tomato paste - 270 gr.
• table 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 a little hot water into the paste and bring the mixture to uniformity.
2. Mix thoroughly and try the composition. If necessary, add salt, sugar and pepper. After reaching the desired consistency, cool the sauce and serve with meat.

Applesauce

• fresh tomatoes - 420 gr.
• red apples - 270 gr.
• onion - 1 pc.
• carnation stars - 15 pcs.
• peas - 20 pcs.
• fresh chili peppers - 3 pcs.
• granulated sugar - 220 gr.
• table vinegar 6% - in fact
• chopped ginger root - 23 gr.
• table salt - 20 gr.

1. Wash the food thoroughly. Remove peel from apples and tomatoes, then chop finely, chop onions. Send the ingredients in a thick bottom enameled container. Fill the composition with water and cover.
2. Put the pot on the burner, turn on the fire to the minimum level, simmer 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 a 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 a pan with butter, fry foods until golden.Then add the tomato paste, pepper, salt and flour. Mix well.
2. Stew for about 6 minutes, then pour in a little drinking water. Bring the composition to a boil, reduce the heat to a minimum. Cover the pan, simmer 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 over boiling water. Then remove the peel and chop the tomatoes into cubes. Put the vegetables in an enamel container, pour a little water.
2. Send to the fire, cook for 20 minutes. After that, add all the necessary ingredients and mix thoroughly. Turn off the burner, let the composition stand for 30–45 minutes.

Canned sauce

• ripe tomatoes - 1.8 kg.
• corn oil - 60 ml.
• crushed 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 chili peppers - 3 pcs.
• cloves - 4 buds

1. Process tomatoes with boiling water to make peeling easier. Send to the blender. Combine chili peppers, turmeric, anise, cloves, ginger and oil in an enameled container. Stew over low heat for a couple of minutes.
2. Add the tomato mixture and water to a common pan with spices. Turn on the hotplate at minimum power, simmer for about 50 minutes. Remember to stir the mass periodically.
3. After languishing, discard the sauce on a sieve, strain into a separate heat-resistant container. Add white wine and granulated sugar to the composition. Send to the stove, soak for another half hour at minimum heat.
4. Then pack the sauce in pre-sterilized jars. Close the lids tightly, 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 a pungent 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 main dishes.

Video: how to cook tomato paste