Tomato sauce - getting ready for the winter period. Spicy tomato sauce How to make tomato sauce

His Majesty Tomato sauce is the basis of almost any cuisine. And our traditional cuisine is also not complete without it, which is why I decided to describe in detail how to make 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 garlic cloves
vegetable oil
pepper

fresh tomato sauce recipe

Of course, the most delicious tomato sauce comes from fresh tomatoes. It is prepared like this:
Ripe fleshy tomatoes are dipped in boiling water for one minute, then removed and placed in cold water. After such a heat treatment, the peel is easily removed from the tomato.
Cut the peeled tomatoes into pieces and remove the seeds.
In a small amount of vegetable oil over low heat, fry finely chopped onion and garlic. When the onion becomes soft and translucent, add chopped tomatoes. Salt and pepper.
Cook sauce over low heat until excess moisture evaporates. Cooking time is highly dependent on the variety of tomato and can take up to an hour.
We try the sauce for salt and spices. If the tomato sauce turned out sour, then add a little sugar. Then, using a blender, grind the sauce until it becomes homogeneous.
Once again bring the sauce to a boil and turn off. Roll into sterile jars.

canned tomato sauce recipe

Faster and less time consuming is the preparation of tomato sauce from ordinary canned tomatoes or tomatoes in their own juice.
Grind tomatoes together with tomato juice using a blender.
We filter the tomato mass through a colander to remove the seeds and peel. Set aside for a while.
Saute finely chopped onion and garlic in olive oil in a pan. As soon as the onion becomes transparent, pour in the tomato mass. Taste for salt and pepper.
Cook the sauce over low heat until it thickens. This usually takes 10-15 minutes.
A well-made tomato sauce should not be too thin or too thick. Be sure to pay attention to the amount of oil in the sauce. If oil floats on the surface of the sauce, then it should be collected with a spoon.
Usually, a sauce made from canned tomatoes will keep for about a week in the refrigerator and used as needed. He's walking great

Tomato sauce is one of the most popular. Delicious spaghetti tomato sauce will completely transform the dish, tomatoes will give a spicy sourness, and the rest of the additives will add flavor. Tomato sauce can be prepared according to different recipes. Additives in the form of garlic, vegetables and herbs will give the gravy a special taste and aroma.

To make a delicious tomato sauce, you need ripe fleshy tomatoes. Unripe and watery fruits will not work.

First of all, the tomatoes need to be peeled. It's easy to do. It is necessary to make a shallow incision on the top of each tomato, put the fruits in a saucepan and pour boiling water over them. After 3 minutes, take out the tomatoes and immerse them in a container with cold, preferably ice water. After the fruits have cooled, we take a small knife, pry off the skin at the incision and carefully remove it.

Prepared tomatoes need to be chopped. For this purpose, it is convenient to use a blender, and in the absence of this device, you can use a meat grinder or grater. Chopped tomatoes can be additionally rubbed through a sieve to remove the seeds.

In addition to tomatoes, the composition of the sauce, as a rule, includes onions. It must first be fried in vegetable oil. The remaining ingredients are added according to the recipe. You need to simmer the sauce over low heat, it should barely boil.

Interesting Facts! Tomatoes in Europe have long been considered poisonous fruits, they even received the scientific name "wolf peaches".

Tomato and basil sauce for spaghetti

Let's prepare a fragrant sauce of tomatoes and basil for spaghetti. From the given amount of sauce products, a lot is obtained.

1 kg fresh;
1 can (800 gr.) Tomatoes, canned in their own juice (preferably peeled);
2 onions;
0.5 pod of hot chili pepper;
2 bunches of green basil;
80 ml of vegetable oil;
sugar, salt, black pepper to taste.

Peel and finely chop the onion. Cut hot pepper into thin rings. If you want to make the sauce spicy, then we do not extract the seeds from hot peppers, since it is the seeds that contain the maximum amount of burning substances.

Advice! If you need a small amount, then you need to proportionally reduce the amount of products. And you can pour the finished cold sauce into containers with tight lids and freeze for future use.

Fresh tomatoes are freed from the skin and cut into cubes. Wash the basil well and pat dry. We cut off the leaves. We fold the leaves in not too thick piles, twist the stack of leaves into a roll and cut into thin strips. This method of cutting allows you to save the maximum amount of juice in the greens.

Pour oil into a frying pan with high sides, fry the onion in it until it acquires a golden hue. Add hot pepper to the onion, mix, warm over medium heat for about 5 minutes. Add cubes of fresh tomatoes to the pan, put 1.5-2 teaspoons of sugar and a little salt. Stirring occasionally, simmer until soft. Tomatoes will release juice and lose their shape, turning into a kind of puree.

2 large;
4 bell peppers (preferably red);
50-60 ml of vegetable oil;
1 onion;
2 cloves of garlic;
salt, ground black pepper, sugar to taste;
sesame as desired.

Wash the bell peppers and tomatoes. We prick the pepper several times with a fork, lightly grease with vegetable oil. Put in the oven heated to 200 degrees for 15 minutes. Then we take out the baking sheet, add tomatoes to the peppers, which also need to be chopped. Bake another 15-20 minutes. The vegetables should be cooked until tender, brown spots may appear on the skin.

Remove the baking sheet from the oven, cover with foil and leave for 15 minutes. Then we remove the foil, remove the skin from the vegetables, remove the seeds and stalks from the peppers, and cut out the place where the stalk is attached to the tomatoes.

Grind the tomatoes and peppers in a blender until a smooth puree is obtained. Finely chop the onion and garlic (garlic can be skipped through a press). Saute onion and garlic in oil until golden brown. Then add mashed tomatoes and peppers, simmer for about 5 minutes. Add salt, pepper and sugar to taste. Pour the cooked spaghetti sauce over, top with grated cheese and herbs.

Read also: Lingonberry sauce for meat - 6 recipes

Italian tomato spaghetti sauce

If you want to make a real Italian sauce for tomato spaghetti, then you need to cook extra virgin olive oil. But the main feature of this sauce is that it is not boiled. All ingredients are used raw, so the sauce fully preserves all the vitamins.

1 kg of ripe tomatoes;
1 tablespoon of salt, sea salt is better;
100 ml of olive oil;
2 tablespoons red wine vinegar;
1 lemon (for juice and zest)
2 cloves of garlic;
1 bunch of basil;
1 chili pepper.

Tomatoes are peeled. Cut each fruit in half, squeeze lightly to remove excess juice and most of the seeds. Cut the tomatoes into cubes. We spread the tomatoes in a colander, sprinkle with salt, mix and leave for half an hour to remove excess liquid.

We tear off the leaves of the basil, finely chop them. Mix the basil with the garlic passed through the press. Add chopped chili, vinegar and olive oil. Season with lemon zest and lemon juice to taste. Mix the prepared mass with tomatoes and mix well. Let the sauce sit for half an hour. Then season the hot, freshly cooked spaghetti with the sauce. Sprinkle grated parmesan on top.

Sauce with minced meat and tomatoes

If you want to make a more satisfying dish, then you should prepare a sauce for spaghetti with minced meat and tomatoes.

2 large tomatoes;
400 gr. minced meat;
1 onion;
50 gr. vegetable oil;
2 cloves of garlic;
50 gr. fresh herbs to taste;
salt, sugar, black pepper to taste.

Peel and finely chop the onion, fry it in vegetable oil. When the onion begins to turn golden, add the minced meat and fry until the meat is cooked.

Tomatoes are peeled and chopped in a blender. Add finely chopped herbs. We clean the garlic and pass it through a press, add it to the tomato mass. Pour the tomato sauce into the minced meat, season to taste with salt, pepper and a little sugar. Let it boil and cook over low heat for about 10 minutes. Pour the prepared dressing over the pre-cooked spaghetti.

With the addition of eggplant

Another delicious option for spaghetti sauce is made from tomatoes and eggplant.

1 medium;
4 tomatoes;
1 onion;
2 cloves of garlic;
1 red bell pepper;
3-4 tablespoons of vegetable oil;
salt, spices, dry aromatic herbs to taste.

Wash the eggplant, cut into small cubes. Sprinkle the eggplants with salt and leave for 20-30 minutes. Then we wash the vegetables and squeeze them well.

Peel the onion, cut into small cubes. Fry the onion in vegetable oil. Ripe tomatoes are peeled and cut into cubes. Free the pepper from the seeds and cut into strips. We put the pepper to the onion, simmer the vegetables over low heat under the lid for 15 minutes. Add the chopped eggplant to the vegetables, and continue cooking for another 10 minutes. Vegetables should be stirred occasionally.

Add tomatoes, mix. Salt to taste, not forgetting that the eggplant is already salty. Add dry aromatic herbs, black pepper and aromatic herbs. Simmer over low heat for about 20 minutes. The sauce can then be ground with an immersion blender until the mass is smooth. And you can leave the vegetables in pieces, this is a matter of taste. Drizzle the cooked spaghetti with the prepared dressing.

World cooking knows thousands of recipes for sauces. However, number one is still tomato. It is difficult to imagine a pasta or meat dish that you would not want to flavor with juicy tomato sauce, and you simply cannot cook pizza without it. Of course, ketchup from the store shelves should not be compared with its counterpart, cooked at home. Delicious tomato sauce is better to prepare for the future, as it will help out in the kitchen more than once. Even people who are indifferent to cooking know that it is the most useful and in the process of its preparation several different tastes can be created. Try to make homemade tomato sauce for the winter according to our recipes with photos and you will have delicious homemade ketchup on your table all year round.

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Few people appreciate very spicy dishes, but for true lovers, this recipe for a simple harvest in the winter will be very useful. It is generally accepted that spicy food is harmful, but if it is not prohibited for medical reasons, then hot pepper, for example, as part of a dish helps burn calories and normalizes blood circulation in the body, spicy seasonings of natural origin can no worse than chocolate contribute to the production of endorphins.

Without fragrant spicy tomato sauce! Meatballs, for example, without a suitable tomato sauce will be dry. Yes, and an ordinary piece of meat or fish, flavored with tomato sauce, cooked by hand, will seem much tastier.

Making tomato sauce is not difficult, but some rules still need to be followed. The base of tomato sauce is tomatoes. They should be ripe, fleshy, preferably ground. The peel from the tomatoes can be removed in advance by scalding the fruits with boiling water and cooling in ice water, or you can cook tomato sauce from unpeeled fruits, but in this case, the finished sauce must be rubbed through a sieve. If there are no suitable tomatoes on hand, use tomato paste, only choose the highest quality concentrate, without impurities of starch and soy. Tomato sauce is unthinkable without spices. They can be very different: black and red ground pepper, hot or allspice, coriander, cumin, cinnamon, cloves, ginger (fresh or dried), sweet or hot pepper, herbs - to your taste! For density, flour sautéing is used, which can be diluted both with water and with a broth that suits your taste (meat, fish or vegetable). Tomato sauce flour should be fried until golden brown.

We bring to your attention several recipes for tomato sauce, both simple, quick, and exquisite, “with a twist”. Choose!

Ingredients:
1 tbsp flour,
1 tbsp butter or margarine,
350 ml broth (meat or fish),
1 carrot
1 onion
1 parsley root
1 stack tomato paste,
1 bay leaf,
salt, sugar, spices, black, white or red ground pepper - to taste.

Cooking:
Chop the roots and onion, fry in vegetable oil until soft, add flour and fry everything together until golden brown. Add tomato paste, stir and dilute with broth. Boil for 5 minutes, then rub through a sieve, add salt, sugar (a little), spices and butter. Stir and serve.

Ingredients:
200 g tomato paste,
4-5 tbsp Sahara,
1 tbsp dried garlic,

1 bay leaf,
1 stack water,
salt, dried herbs - to taste.

Cooking:
Bring water to a boil, add sugar, garlic, bay leaf, herbs and pepper and boil for 5 minutes at a low boil. Remove the bay leaf, add the tomato paste, stir and cook covered for 5-7 minutes on the slowest heat. Remove from fire and cool.

Ingredients:
200 g tomato paste,
1-2 tbsp fat sour cream,
a pinch of salt,
lemon juice, pepper - to taste.

Cooking:
Mix the tomato paste with 1 tablespoon of water, salt and simmer for 1-2 minutes over low heat. Add sour cream, pepper and lemon juice and beat with a blender.

Ingredients:
600 g ripe tomatoes,
½ tsp salt,
2-3 garlic cloves,
30 ml olive oil
2 tsp Sahara,
½ tsp dried oregano,
2-3 sprigs of cilantro
1 sprig of basil

Cooking:
Peel the tomatoes and chop with a blender and rub through a sieve. Boil the tomato mass over low heat, stirring often, for 15-20 minutes. Add salt, sugar and olive oil. Stir, boil for another 5 minutes and add chopped herbs and garlic, passed through a press. Cook a little more and remove from heat.

Ingredients:
1.2 kg of tomatoes,
400 g tomatoes in their own juice,
2-5 garlic cloves,
4-6 tbsp olive oil,
1 bunch of basil leaves,
salt, black ground pepper - to taste.

Cooking:
Cut fresh tomatoes crosswise, scald with boiling water and immediately cool in ice water. Remove skin. On a low heat, fry the garlic slices for 1-2 minutes, add the peeled tomatoes, bring to a boil, put the canned tomatoes along with the liquid and simmer over low heat for 1.5 hours. Then mash the tomatoes with a fork, salt, pepper, add a little sugar if necessary. Add chopped basil leaves and cook for another 30 minutes over low heat. Transfer to a clean jar and store in the refrigerator.

Ingredients:
1 stack milk,
1 stack cream,
1 stack tomato paste,
2 tsp flour,
2 tbsp butter,
salt, spices, pepper - to taste.

Cooking:
Boil half of the milk. Mix the remaining milk with flour so that there are no lumps, and pour in a thin stream, stirring, into boiling milk. When the mixture boils and thickens, add cream, tomato paste, oil and salt. Heat, stirring, but do not boil.

Ingredients:
4 tomatoes,
1 onion
1 tbsp flour,
1 tbsp dried greens,
250 ml of water
150-200 g sour cream,
salt, pepper, spices - to taste.

Cooking:
Finely chop the onion, fry in vegetable oil, add chopped tomatoes and simmer for 10 minutes. Pour flour, dried herbs, spices, pour in water and sour cream, mix and simmer for 10 minutes.

Ingredients:
250 ml beef broth
25 g butter,
½ carrot,
½ parsley root
1 tbsp flour,
½ onion
250 g tomato paste,
1 tsp Sahara,
1-2 bay leaves,
salt, black peppercorns, a pinch of citric acid.

Cooking:
Spasser the flour in butter until golden brown and dilute it with strained broth so that there are no lumps. Separately, boil the tomato paste with chopped onions, carrots and parsley root. Mix flour sauté with tomato paste, add sugar, citric acid, bay leaf, salt and black peppercorns and boil for 30 minutes, stirring occasionally. Strain the finished sauce, heat it again and season with oil.

Ingredients:
1 kg ripe tomatoes,
1 kg of apples
4 bulbs
4 hot red peppers
250 g sugar
300 ml 9% vinegar,
25 g ginger root
25 g salt
24 black peppercorns
16 cloves.

Cooking:
Remove the skin from the tomatoes and cut into pieces. Peel the apples, remove the core and chop too. Cut the onion into small cubes. Put everything in a saucepan, add a little water and boil under a lid over low heat for 30 minutes. Add salt, sugar, spices, hot pepper and boil for another 30 minutes. Pass through a sieve and boil until thick.

Ingredients:
1 kg of tomatoes,
400 g sour apples,
300 g sweet pepper,
100 g sugar
1-2 tbsp salt,
50 ml vegetable oil,
40 ml 70% vinegar (for preservation),
1-4 garlic cloves,
red hot ground pepper - to taste.

Cooking:
Remove the skin from the tomatoes, peel the apples and core, peel the peppers from the seeds. Pass all the vegetables through a meat grinder or chop with a blender. Transfer to a saucepan, add vegetable oil, stir and bring to a boil. Reduce heat to low and simmer the sauce for an hour. Then add sugar, salt, pepper, chopped garlic to the sauce and cook for another 15 minutes. If the sauce is supposed to be stored for a long time, pour in the vinegar, boil for 5 minutes and pour into sterilized jars. If the sauce will be consumed immediately after preparation, you can add lemon juice or citric acid to taste.

Ingredients:
1 kg of tomatoes,
500 g apples
1 tbsp salt,
⅓ stack. Sahara,
1 tsp red ground pepper,
1 tsp ground black pepper,
½ tsp ground cinnamon,
a pinch of nutmeg.

Cooking:
Pass the peeled apples and tomatoes through a meat grinder, put the resulting mass into an enamel pan, add salt and sugar and bring to a boil. Then reduce heat and simmer, stirring occasionally, for 2 hours. 10 minutes before the end of cooking, add all the spices, boil the tomato mass and rub through a sieve.

Ingredients:
500 g tomatoes,
250 g plums,
1 onion
1-2 garlic cloves,
1-2 tsp salt,
½ stack Sahara,
red and black ground pepper, spices - to taste.

Cooking:
Chop the tomatoes with a blender or pass through a meat grinder. Onion cut into small cubes. Bring tomato-onion mixture to a boil, reduce heat to medium and simmer, stirring, until thickened. Rub the tomato paste through a sieve. While the tomatoes are cooking, peel and pit the plums, puree in a blender, and bring to a boil over medium heat. Combine the tomato and plum mass, add salt, sugar, chopped garlic and spices and boil to the desired density.

Ingredients:
400 g tomatoes in their own juice,
400 g cranberries
1 onion
200 g sugar
100 ml 6% vinegar,
100 ml of water
75 g raisins,
salt, ground black pepper, cloves, allspice, ginger - to taste.

Cooking:
Put cranberries in a saucepan, raisins, chopped onion, pour in water and simmer for 15 minutes. Add tomatoes and vinegar and boil for 5-7 minutes. Then add sugar, salt and spices and cook, stirring, for another 10 minutes.

Ingredients:
1 kg of tomatoes,
3-4 bulbs
1 bunch of parsley
⅓ stack. 6% vinegar,
1-2 tsp salt,
¼ stack. Sahara,
2-4 garlic cloves,
½ tsp ground black pepper,
½ tsp red ground pepper,
spices - to taste.

Cooking:
Chop the tomatoes with a blender, add finely chopped onion, chopped parsley and put on fire. Bring to a boil, add salt, sugar, pepper, minced garlic and vinegar and cook, stirring, until thickened, about 2 hours.

Ingredients:
2 cans of tomatoes in their own juice (800 g),
450 g bacon
2 tbsp flour,
2 tsp salt,
100 g cream cheese,
½ stack fat cream,
1 tbsp ground black pepper.

Cooking:
Fry the bacon in a deep skillet over medium heat for 10 minutes until golden brown, then remove and place on paper towels to remove excess fat. Pour the flour into the bacon fat and fry it, stirring constantly, for 2-3 minutes. Then add the tomatoes, crush them into small pieces with a spatula and simmer, season with salt and pepper, for 10 minutes. Add soft cream cheese and cream, reduce heat and simmer for another 10 minutes, stirring, until thickened.

Sweet tomato sauce with ginger

Ingredients:
800-900 g of tomatoes,
50 g fresh ginger
300 g sugar
50 ml lemon juice
salt - to taste.

Cooking:
Remove the skin from the tomatoes, after scalding them with boiling water, and cut into cubes. Peel the ginger root and grate it on a fine grater. Combine tomatoes, ginger and salt, cover with cling film and refrigerate overnight. Drain the juice formed overnight into a separate bowl, add sugar and put on fire. After boiling, boil for 7-8 minutes until the sugar is completely dissolved and the tomato juice becomes like syrup. Add tomatoes and lemon juice, stir and cook for another 10 minutes, stirring occasionally. This sauce is especially good with lamb or pork.

Ingredients:
6 tomatoes,
3 tbsp butter,
1 tbsp honey,
1 chili pepper
1 stack water,
1 tsp salt,
2-3 cm ginger root,
½ bunch of greens
spices (ground coriander, ground cumin) - to taste.

Cooking:
Place greens, chopped ginger, hot peppers and 30 ml of water in a blender bowl and blend until smooth. Add 1 tsp. salt, honey and spices to taste. Cut the tomatoes crosswise, scald with boiling water and immediately cool in ice water. Remove the skin, cut into pieces, put in a saucepan, pour in water and boil under the lid for 15 minutes. Rub the tomato paste through a sieve. Melt the butter, pour in the tomato mass and the mixture from the blender. Cook, without closing the lid, over moderate heat for 25-30 minutes, stirring occasionally.

Indian tomato sauce with ginger and cheese

Ingredients:
100 g melted butter,
300 g tomato paste,
400 g of Adyghe cheese,
200 g 20% sour cream,
5-7 cm ginger root,
1 tsp coriander seeds,
½ hot chili pepper
1.5-2 tbsp Sahara,
½ tbsp salt.

Cooking:
Peel the hot peppers from the seeds and cut into small pieces. Grind coriander seeds in a mortar. Melt half the norm of butter in a saucepan and fry the coriander and hot pepper on it on the slowest fire for 1-2 minutes. Grate the ginger on a fine grater, add to the spices and fry for another 5 minutes. Then put the remaining oil, tomato paste and pour in 1 cup of water. Add salt and sugar, stir and continue to simmer for 5 minutes. Grate the cheese on a coarse grater and add to the sauce along with sour cream. Boil for 10 minutes and remove from heat.

You can find even more sauce recipes in our recipes. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

To prepare spaghetti sauce for tomato and minced meat:

On the washed tomatoes, make cuts crosswise and pour boiling water over them for 1-2 minutes. Then take them out of the water, carefully remove the skin and grind into a puree with a blender or grater.
Finely chop the peeled onion and one clove of garlic and fry in a pan in hot olive or vegetable oil.
Add the minced pork and fry for 5 minutes, stirring occasionally.
Put the 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.
Turn off heat, add chopped basil and parsley, finely chopped second clove of garlic, stir, cover and let sit for 5 minutes.
Place the spaghetti in a saucepan of boiling water, season with salt and cook for about 10 minutes, or according to the manufacturer's instructions.
Throw the finished spaghetti in a colander so that all the liquid is glassed and place on a plate, put the sauce on top and decorate the dish with green leaves.

In addition to the monotonous pasta with meat or cheese, there are a huge variety of delicious gourmet dishes, such as 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, of course, excellent taste! The most important thing for a successful meal is to find fresh and high-quality products.

Ingredients:

Spaghetti durum wheat - 250 g
Garlic - 2 cloves
Bulb - 1/2 pc.
Tomatoes - 2 pcs.
Parmesan - 100 g
Olive or sesame oil - for frying
Basil, parsley, oregano - bunch

To prepare the Tomato and Parmesan Cheese Sauce:

Heat a frying pan with olive oil and fry finely chopped garlic cloves and half an onion head.
Rinse the tomatoes, cut into small cubes and add to the pan.
Salt and pepper the products and simmer over low heat for about 5-7 minutes. At the end of cooking, put chopped greens, mix everything, close the lid and leave for 5 minutes.
In the meantime, boil the water and cook spaghetti with salt for 7 minutes until al dente - cooked until half cooked.
Drain the water from the spaghetti through a colander, mix them with 1 tbsp. sesame or olive oil and place on a plate.
Tomato sauce is ready. Put it on top of the pasta, sprinkle with grated parmesan, chopped parsley and serve the dish to the table.

3. Recipe for Spaghetti with Tomatoes in Cream Sauce

Do you like spaghetti, but are you already tired of them on their 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 to be much more refined and tastier.

Ingredients:

Spaghetti or pasta made from hard flour - 450 g
Tomatoes - 2 pcs.
Butter - 40 g
High fat cream - 200 g
Dry herbs (basil, rosemary, thyme, sage, marjoram or oregano) - 1 tsp
Parmesan cheese - 100 g
Salt and freshly ground pepper - to taste
Ham - 300 g

Cooking:

Put the butter in a frying pan and melt until liquid.
Cut the tomatoes into small slices and add to the oil, turn down the heat so that the tomatoes give juice, then turn up the heat and fry them for 5 minutes.
In another skillet over low heat, melt grated parmesan cheese in butter in butter.
Pour cream over melted cheese, season with salt, pepper and herbs. Boil food for 3 minutes without stopping stirring.
Cut the ham into thin strips and fry in butter in a separate pan until lightly golden.
Add the fried ham, cream cheese mass to the tomatoes in the pan and mix everything well.
Boil spaghetti in lightly salted water for 7-10 minutes, then turn them over in a colander.
Add the spaghetti to the skillet with the creamy tomato sauce, toss quickly and transfer to 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 spaghetti tomato sauce.

Ingredients:

Spaghetti - 400 g
Ripe tomatoes - 5 pcs.
Red sweet bell pepper - 1 pc.
Chicken broth - 200 ml
Bulb - 1 pc.
Garlic - 2 cloves
Salt and freshly ground pepper - to taste
Olive or sesame oil - for frying
Tomato paste - 2 tbsp
Mixture of Italian herbs - 1 tsp

Cooking:

Sauté the diced onion and pepper in the heated olive oil in a skillet until soft, about 7 minutes.
Add finely chopped garlic and chopped tomatoes to the pan.
Pour the broth into the products, bring to a boil, reduce the temperature and simmer for 6 minutes.
Stir the tomato paste into the sauce, season with salt, pepper and Italian herb mixture. Simmer over low heat until thickened, about 20 minutes.
Meanwhile, cook pasta in lightly salted water until al dente. Then drain them in a colander (do not rinse with water) and put them on a dish.
Put the sauce on top of the spaghetti, a few leaves of greens and serve the dish to the table.

5. How to make your own spaghetti sauce

Spaghetti served without sauce does not have a bright taste. And in order to make them unique and at least somehow diversify, you only need to prepare a delicious sauce, there are dozens of recipes. Naturally, they can be bought ready-made, especially since their choice is huge. However, it is best to make your own sauce at home. It is much tastier, and most importantly healthier.

If you want to make pasta vegetarian, then it will be enough to remove meat from the recipe. In this case, the dish will also be less high-calorie. If you do not like garlic, then add it at the beginning of the preparation of the sauce. For a gourmet taste, make white pesto with parmesan cheese and pine nuts. You can make green pesto with garlic and basil. Red sauce with olives is also popular. The simplest sauce is considered creamy. It is with him that they recommend starting their culinary experiments. The main thing to remember is that spaghetti sauce must be liquid.

Of course, in order 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 a popular spaghetti sauce, which is often used by many housewives.

Ingredients:

Spaghetti - 250 g
Water - 0.5 cups for the sauce and 50 ml for cooking pasta
Tomatoes in own juice - 1 can
Salt and freshly ground pepper - to taste
Carrot - 1 pc.
Basil - 1-3 sprigs
Bulb - 1 pc.
Garlic - 2 cloves
Olive or vegetable oil - for frying
Celery greens - 2 stalks

Cooking:

In a heated frying pan with olive oil, lightly fry the chopped onion and grated carrots.
Scald the tomatoes with boiling water, remove the peel from them, cut into small slices and put in a frying pan.
Add minced garlic, celery greens and season everything with salt and pepper.
Pour 0.5 liters of drinking filtered water into the pan and boil. After lower the temperature and simmer under the lid over low heat for 20 minutes. Grind the finished sauce with a blender to a puree state.
Spaghetti put in salted boiling water and boil for about 10 minutes. Then put in a colander and put on a plate. Pour the sauce on top, sprinkle with chopped herbs and serve the dish on the table.

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 minutes. This sauce is often used not only for spaghetti, but for lasagna and other dishes.

Ingredients:

Tomatoes - 3 pcs.
Bulb - 1 pc.
Salt and freshly ground pepper - to taste
Olive or sesame oil - 4 tbsp.
Tomato paste - 2.5 tbsp.

Cooking:

In a skillet over medium heat, sauté finely chopped onion in olive oil until translucent.
Pour boiling water over tomatoes for 2-3 minutes. After that, pry off the skin with a knife and remove it. Cut the tomatoes into small cubes and send to stew with onions. Cook food until the mass thickens.
Then add tomato paste, salt and pepper. Reduce the heat to low and simmer for another 15 minutes to thicken and thicken the sauce.
Pour the boiled spaghetti with the prepared sauce and serve.

7. How to cook tomato spaghetti paste

Homemade tomato pasta for spaghetti in a classic Italian version is very easy to prepare. The most important thing is the freshness and high quality of all components of the recipe. Try to cook 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
Salt and freshly ground 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:

Scald fresh tomatoes with boiling water, remove the skin and cut into medium-sized pieces.
Heat the vegetable oil and send the tomatoes to stew over moderate heat, seasoning them with salt, pepper and garlic squeezed through a press.
When the tomatoes have reached a homogeneous mass, add tomato paste and chopped basil to them. Stir, simmer for 2 minutes and turn off the heat. The tomato spaghetti sauce is ready to serve, so now get to the pasta.
Boil the spaghetti with a little salt and put them on a plate in the form of a "hat". Put the butter on top and pour over the 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 their dressing always garnishes spaghetti. Therefore, do not be afraid to cook it, especially since now you have all the secrets of quick and tasty cooking.

Video recipe for tomato paste sauce: