What to eat to lose weight? What to eat for dinner in the evening to lose weight quickly? Correct menu for the day. What can children eat in the evening?

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.

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.
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 the diseased fruit changes, and this also affects the duration of storage.
You can choose any spices for sauces that you like. I'll give a lot today delicious recipes, which I adore myself. 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, are poured into fried vegetables and simmer 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
A 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. Grind everything using a blender and add it immediately olive oil and all 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

tomatoes -3 kg,
tomato paste - 4 tbsp. spoons,
onion- 3 pcs.,
sugar 2-3 tbsp. spoons,
salt - 2 teaspoons,
spices: oregano, cinnamon, rosemary, black ground pepper, ground red pepper, garlic - to taste.

Cooking process:

Pass the tomatoes through a juicer or grate them, removing the skin and separating the seeds. Pour the juice into a thick-walled saucepan. Place the pan on the fire and let it boil. Cook for 10 minutes without a lid. The mass will boil and gurgle. Be careful, steam escapes unpredictably. It splashes a lot. You should be careful not to get burned. We need to boil the tomato mass by 10%.

Now peel and cut the onion into 4 pieces per head. Throw pieces of onion and a few cinnamon sticks into the tomato mixture. Add 3-4 tbsp. spoons of tomato paste. Add spices. You can use any herbs as spices. I prefer to use oregano, rosemary, ground black and red pepper, and paprika. I will specifically focus on cinnamon. I put cinnamon in sticks. At the end of cooking I remove them. By using cinnamon in this way, we do not risk overdosing our dish with cinnamon flavor. If you only have ground cinnamon, I recommend adding it carefully so that the taste of the sauce does not resemble homemade cinnamon jam.

As for the tomato paste, we put it in the sauce so that our tomato sauce thickens. No matter how you boil the substance, it is unlikely to thicken to the point of industrial ketchup. The mass needs to be thickened. Use starch or other chemical substances I do not recommend. Use proven tomato paste good quality, and your problem will be solved. The sauce will be thick and red.

Cook everything, stirring occasionally, for 15 minutes without a lid. Add 2-3 tbsp. spoons of sugar and 1 teaspoon of salt. The balance of salt and sugar can be adjusted independently. It is not necessary to adhere to the specified amounts of salt and sugar. The acidity of a tomato can vary. Need to try.

Remove the cinnamon stick from the mixture. Using an immersion blender, beat the mixture until smooth. This will chop up the remaining cooked onions and make the sauce more homogeneous. The tomato sauce with onions will thicken further as it cools.

Sterilize containers and lids well. Distribute the prepared tomato sauce into jars and seal them with lids for the winter. I love jars with a twist-off system.

This canned tomato sauce is great in the cellar or in a cool, dark place. You can use regular jars with standard canning lids that are sealed with a key. In both cases, the workpiece is stored perfectly. In general, the sauce simmers for about 40 minutes. This is enough for it to be well stored closed without vinegar or citric acid.

After opening the jar, the product should be stored only in the refrigerator and for no more than 2 weeks.

How to make tomato sauce with tomato paste for the winter told by Varvara Sergeevna, recipe and photo by the author.

A true gourmet knows perfectly well: every dish needs its own sauce: fatty meat– spicy or sweet and sour, fragrant with vegetables, spicy with pasta, with sourness and aroma fragrant herbs, for fish – spicy with sour notes. And tomato sauce is perfect for all these dishes, because it can be anything you want, as long as you choose the right recipe. If you know how to make tomato sauce for the winter, you won’t have to rack your brains about what to serve this lovingly prepared dish with. The 11 recipes collected in this material will allow you to prepare a seasoning for every taste, and the advice of experienced chefs will insure you against failure, even if you do not have extensive experience in home canning.

Culinary secrets

Why, you ask, prepare tomato sauce for the winter, when ketchup can be bought in any store and at any time of the year, and at affordable price. The answer is elementary: only by making the sauce yourself can you be sure that it consists entirely of natural and high quality products. And the taste of homemade tomato sauce, no matter what recipe you use to prepare it, will far surpass store-bought ones - you can be sure of that. Another advantage of homemade sauce is the ability to create your own bouquet, ideal for those dishes that you especially like to cook.

However, in order for tomato sauce to stand well, even though no artificial preservatives are added to it, and to be tasty, tender, and aromatic, you need to know a few secrets.

The first secret that every cook knows is not to skimp on products. Use ripe tomatoes with fleshy pulp for the sauce - and the taste of your sauce will be unsurpassed. Many housewives make the mistake of using spoiled vegetables and fruits to prepare homemade sauce, thereby dreaming of saving a dying crop. Alas, their expectations are not met: not only food, but also energy is wasted.
The second secret is to avoid thickeners. Of course, you could add starch to tomato juice and it would become thick. In this case, your sauce would be prepared quickly and there would be a lot of it. But you shouldn’t expect a rich taste from such a seasoning. So those who want to make a sauce that is truly superior in taste to the one sold in the store will have to be patient and reduce the sauce to the desired thickness. Do not forget to stir it at this time so that it does not burn, otherwise the aroma of the homemade seasoning will be far from ideal.
The third secret is related to obtaining a delicate consistency of the sauce. Agree: pieces of tomato skin and its seeds taste and appearance liquid seasoning will not garnish. For this reason, tomatoes need to be peeled not only from the skin, but also from the seeds before using a blender or meat grinder to grind the tomato pulp. This is very easy to do. All you have to do is cut the tomato skin and throw it into boiling water for a minute. Afterwards, all that remains is to cool the tomato by placing it in ice water and remove the peeled skin from it by pulling it by the ends in the area of the cut. In order to extract seeds from a tomato, you need to cut it in half crosswise and remove the seeds with a small spoon. Another option for getting rid of skins and seeds is to rub the tomatoes through a sieve.

Another important point It’s no secret: if you pour the sauce into dirty jars, it will spoil very quickly. If you close the sauce for the winter, the jars for it should be not just clean, but sterile.

Knowing all the secrets of making homemade tomato sauce for the winter, you can safely choose any recipe you like - success is guaranteed.

"Kubansky"

What do you need:

tomatoes – 2 kg;
onion – 80 g;
garlic – 3 cloves;
allspice – 20 peas;
black pepper – 15 peas;
cloves – 15 pcs.;
cinnamon – 5 g;
mustard powder – 5 g;
granulated sugar – 120 g;
6% vinegar – 30 ml;
salt – 20 g.

How to cook:

First, prepare a small cloth bag for seasonings. If you don't have one and can't sew one, wrap the seasonings in cheesecloth. It's about about pepper, since mustard and cinnamon can simply be poured into the sauce, and then you would have to fish out the pepper. This task is, of course, feasible, but only for those who are not looking for easy ways.
Now start preparing the vegetables. Wash the tomatoes, cut into medium-sized slices. Peel the onion and chop finely. Squeeze the garlic through a press. There is no need to mix vegetables at this stage.
Place the tomatoes in a saucepan and simmer them for 5 minutes, then rub through a sieve.
Throw onion into tomato puree, add salt, sugar, mustard powder and cinnamon. Cook until the sauce seems thick enough.
Dip a bag of seasonings into the sauce, cook for 5 minutes and remove.
Add vinegar and garlic to the sauce. Stir, it will be ready in 5 minutes.
Pour the sauce into jars, having previously sterilized them. Screw on the boiled lids.

To be safe, you can turn the jars over and wrap them in a blanket to further preserve the sauce. However, it is not necessary to do this - the sauce will already stand for a year at normal temperature. Kuban sauce is a universal seasoning, but vegetables, including fried potatoes, are especially tasty with it. Serving sauce with meat would also be a good idea.

To the spaghetti

What do you need:

tomatoes – 2 kg;
garlic – 1 clove;
fresh basil – 150 g;
vegetable oil – 0.2 l;
sugar – 4 tbsp. l.;
salt – 4 tbsp. l..

How to cook:

Blanch the tomatoes in boiling water for a minute and cool by placing them in cooled water. Remove skin and seeds. Cut the tomato pulp into cubes and place in a saucepan, preferably a thick-bottomed one.
Place on low heat and simmer for 10 minutes. Rub through a sieve or blend with an immersion blender.
Add salt and sugar, boil the tomato puree to the desired thickness.
Add crushed garlic and finely chopped basil. Pour in the oil in a thin stream while stirring the sauce.

After 5 minutes, the sauce can be removed from the stove, poured into jars and closed for the winter. The sauce will stand at normal temperature. This sauce goes especially well with pasta, as well as with other Italian dishes.

"Caucasian"

What do you need:

tomatoes – 2.5 kg;
hot pepper – 2-3 pods;
khmeli-suneli - a bag;
garlic – 1 head;
ground coriander – 1 tsp;
salt – 3 tbsp. l.;
sugar – 4 tbsp. l..

How to cook:

Peel the tomatoes, cut into thin slices, place in a bowl, add salt and sugar and put in the refrigerator for 6-10 hours.
In the morning, pour the resulting juice into a clean plate, mix with hops-suneli and coriander, and pepper minced through a meat grinder.
Rub the tomato slices through a sieve, mix the resulting puree with tomato juice mixed with seasonings.
Place over low heat and cook until the sauce reaches the desired consistency.
Add crushed garlic, after 3-4 minutes remove from heat.

Place in sterilized jars and seal them tightly (meaning airtight). In this case, the seasoning can be stored in a regular room. It should be served with meat. This tomato sauce will appeal to lovers of spicy seasonings.

In Krasnodar

What do you need:

tomatoes – 1 kg;
apples – 0.5 kg;
ground red pepper – 5 g;
ground black pepper – 5 g;
ground cinnamon - a pinch;
nutmeg - a pinch;
sugar – 80 g;
salt – 20 g;
apple cider vinegar (6%) – 5 ml.

How to cook:

Cut the peeled tomatoes into cubes and simmer for 20 minutes over low heat, rub through a sieve.
Cut the apples into slices, boil or bake until soft. Wipe separately from tomatoes.
Add salt, sugar, spices to the tomato puree. Simmer for 5 minutes and add applesauce.
Mix the sauce ingredients. Continue cooking it for another 5 minutes.
Pour in vinegar, stir and remove from heat.

The sauce does not require special storage conditions. It has a spicy aroma and sweet and sour taste. It is somewhat reminiscent of the famous Krasnodar sauce. Served with pasta, potatoes, meat, scrambled eggs, vegetables.

To the fish

What do you need:

tomatoes – 1 kg;
apples – 1 kg;
sweet pepper – 1 kg;
onion – 0.5 kg;
sugar – 0.25 kg;
table vinegar (9%) – 0.25 l;
ginger root – 25 g;
salt – 1 tbsp. l. with a slide;
allspice – 18 pcs.;
cloves – 14 pcs.

How to cook:

Peel tomatoes, apples, onions. Cut out the seed boxes from the apples.
Cut apples and tomatoes into slices, onions into pieces of arbitrary shape.
Mix tomatoes with apples and onions, place on low heat and simmer for 25 minutes.
Rub through a sieve or grind with a blender, mix with the remaining ingredients and boil to the desired consistency.

Sweet and sour tomato sauce with ginger will be a great addition to fish dishes. Special conditions This seasoning does not require storage - it can be put away in the pantry for the winter.

Spicy sweet and sour sauce made from peppers and tomatoes

What do you need:

tomatoes – 1 kg;
bell pepper – 0.3 kg;
apples – 0.4 kg;
sugar – 100 g;
vegetable oil – 50 ml;
salt – 20 g;
vinegar essence (70%) – 40 ml;
garlic – 0.5 heads;
ground red pepper - to taste.

How to cook:

Remove seeds from tomatoes, apples and peppers. Remove the skins from apples and tomatoes first.
Cut vegetables and fruits into small pieces, mix, add sugar and salt.
After half an hour, put on low heat and cook for 20 minutes.
Blend with a blender and bring to a boil again.
Add oil and ground pepper. Boil to the consistency that seems optimal to you.
Add squeezed garlic and essence, stir. After 6 minutes, distribute into prepared glass containers and seal tightly.

Spicy tomato sauce

What do you need:

tomatoes – 1 kg;
onion – 0.2 kg;
chili pepper – 4 pcs.;
bell pepper – 0.4 kg;
oregano – 1 tsp;
garlic – 1 head;
vinegar (9%) – 100 ml;
sugar – 1 tbsp. l.;
salt – 1 tbsp. l.;
vegetable oil – 100 ml.

How to cook:

Wash the peppers, remove seeds and bake in the oven until soft. Separate the pulp from the skin and grind with a blender.
Pour boiling water over the tomatoes and peel them. Rub the pulp through a sieve and mix with the pepper mixture.
Add salt, sugar, butter, finely chopped onion.
Boil over low heat.
Add oregano, chopped garlic in a blender, pour in vinegar. After 5 minutes the sauce is ready.

Of all the existing tomato sauces, this is probably the hottest, so it can sometimes be found under the name “Mexican”. It goes equally well with fish and meat. If you need a seasoning for legumes, feel free to choose tomato sauce, sealed for the winter according to the recipe given. Just remember that similar hot seasonings have contraindications. In particular, it is highly undesirable to offer them to children.

Unusual tomato sauce recipe

What do you need:

tomatoes – 1.5 kg;
carrots – 0.25 kg;
bell pepper – 0.5 kg;
garlic – 1 clove;
parsley – 50 g;
vegetable oil – 0.2 l;
vinegar (9%) – 20 ml;
sugar – 120 g;
salt – 20 g.

How to cook:

Wash, peel the vegetables and grind them, alternating, through a meat grinder.
Finely chop the parsley.
Let the vegetable puree simmer over low heat. When it boils, add parsley and cook for 20 minutes.
Add sugar, salt, butter. Continue to simmer the sauce for another 15 minutes.
Add vinegar, stir. In a couple of minutes the sauce is ready. It can be poured into sterilized glass jars and closed for the winter.

Carrots give the sauce a unique flavor. It turns out so tasty that you want to eat it with spoons.

Tomato horseradish sauce

What do you need:

tomatoes – 2.5 kg;
horseradish root – 0.2 kg;
garlic – 0.2 kg;
salt – 20 g.

How to cook:

Prepare the vegetables by grinding them individually through a meat grinder.
Bring tomato puree to a boil, add horseradish.
After 20 minutes, add garlic and salt. After a few minutes, pour the sauce into jars and seal them tightly.

You may have come across this sauce called horseradish. It turns out very spicy. Goes well with jellied meat.

Tomato plum sauce

What do you need:

tomatoes – 2 kg;
plums (peeled) – 0.5 kg;
onions – 3 pcs.;
sugar – 0.2 kg;
salt – 1 tbsp. l.;
ground red pepper - to taste;
9 percent vinegar - 100 ml.

How to cook:

Peel the tomatoes and turn into puree. The softer its consistency, the better.
Pour a small amount of water over the plums and cook until the skin begins to peel off. Cool, remove the pits and rub the plum pulp through a sieve, combining with tomato puree.
Finely chop the onion and mix it with the plum and tomato mixture.
Cook the puree until its volume is reduced by a third.
Add salt, sugar, pepper, after five minutes add vinegar.
Boil the same amount and put it into jars.

The taste of this sauce is reminiscent of tkemali, but this seasoning has pronounced tomato notes. Serve tomato-plum sauce with meat, including chicken. The sauce also goes well with French fries and potato dishes in general.

Tomato-cranberry sauce for poultry meat

What do you need:

canned tomatoes in their juice – 1 liter jar;
fresh or frozen cranberries – 0.4-0.5 kg;
dried grapes – 50 g;
sugar – 0.2 kg;
onion – 75 g;
apple cider vinegar (6%) -00 ml;
water – 100 ml;
salt, seasonings - to taste.

How to cook:

Rub the tomatoes through a sieve and mix with tomato juice from a can.
Pour water over the cranberries, cook for 10 minutes, and also rub through a sieve.
Mix tomato and cranberry juice, add raisins, salt, sugar, pepper and other spices, as well as the onion cut into small pieces.
Cook the sauce until it thickens.
Mix with vinegar. Keep on fire for 2 minutes and close for the winter.

By and large, this sauce does not need to be preserved for future use, since it can be easily made in winter. It goes well with poultry meat.

Homemade tomato sauce is much better than store bought. It can be served instead of ketchup, matching the taste to a specific dish, or can be used as a dressing for soups and main courses. Homemade sauce can be stored all winter without creating any special conditions. Moreover, it contains no artificial preservatives, dyes or thickeners. This is a completely natural product.

Description

Tomato sauce for the winter- this is great home preparation from tomatoes, which in its own way beneficial properties no worse fresh vegetable. Prepare it according to this recipe It’s not difficult at all and even very fast. In this way, you can process tomatoes left unneeded into a supplement that is beneficial for the body, which will support the immune system during the cold season.

Besides, why buy a product in a store that is full of chemicals and food additives when you can make your own seasoning at home. Store-bought sauce loses all its useful qualities, because it contains a large number of substances that allow ketchup to have a longer shelf life, and those prepared with your own hands at home can be stored for no more than a few years.

The benefit of homemade tomato sauce lies in the content of a large number of vitamins, including A, B, C, E, PP. Tomato sauce contains a substance called serotonin, which helps restore the nervous system and normalize the body after stress. The sauce also acts as antimicrobial agent which helps cleanse the body. This preparation is simply irreplaceable for constipation, flatulence and diarrhea. Thanks to daily consumption With canned tomato sauce, your body will be constantly replenished with vitamins, and your immune system will become stronger.

Preparing such a wonderful preparation for the winter guarantees you and your whole family good health. Our guide will help you prepare tomato sauce for the winter. step by step recipe with photo.

Ingredients

(3 kg)
(1 kg)
(500 g)
(10 tbsp.)
(taste)
(1 tsp)
(1 tbsp.)
(2 pcs.)
(2 pinches)
(5 pieces.)
(3 pcs.)
(150 g)

Cooking steps

Prepare tomatoes, onions and bell peppers.

After washing the vegetables, cut them into several pieces.

Using a meat grinder, grind all the vegetables.

To use hot spices, take a porridge bag instant cooking. We put all the hot spices into a bag and seal it with toothpicks on both sides.

In the chopped vegetables add 10 tablespoons of sugar, salt to taste, as well as 170 grams of butter, 1.5 tbsp. l. dry mustard, 1.5 teaspoons of hot chili pepper. Place the bag of spices into the vegetables. Who likes it better? spicy seasoning, it's better to add more pepper.

After the sauce has boiled, leave the spice bag for another 20 minutes, then remove it.

Pour the sauce into pre-sterilized jars and cover them with boiled lids. Then we put the jars upside down and cover them with a blanket for several hours.

Tomato sauce is ready.

Bon appetit!

Dream of slim figure can force a person to significantly limit their diet and radically change their lifestyle. It’s not that difficult to follow some nutritionist recommendations: you can easily create a diet that includes foods with a certain calorie content, or ride a bicycle to work. However, there is a requirement that not everyone can fulfill: do not eat after 18.00. The reason is not only the feeling of hunger that arises. If a person returns from work no earlier than 20.00, he simply does not have time to have dinner at the recommended hours, and only a few can go without food from lunch until the next morning. There are also psychological factors: after a stressful working day With its complexities and stresses, there is a completely justified desire to relax. Eating delicious food is one of the best ways to calm down and take your mind off things. It is not surprising that many people get used to overeating in the evenings, ignoring all the advice of doctors.

Fortunately, the problem has a solution. There are a number of foods that can be consumed after 18.00 without the risk of gaining overweight. We present a list of such products to the attention of our readers.

This cute fruit is considered one of the most effective fat burners. Its calorie content is low. It contains a large amount of pectin, which helps improve digestion and get rid of heaviness in the stomach.

Kiwi fruits are rich in organic acids, which can be harmful in diseases of the organs gastrointestinal tract. You should use kiwi with caution even if you have allergic reactions for exotic vegetables and fruits.

Source: depositphotos.com

Flounder is perfect for dietary nutrition. Its meat contains a lot of protein and only 3% fat, mainly in the form of Omega-3 and Omega-6 fatty acids that are beneficial for the body. Energy value fish is 90 kcal per 100 g of product. Regular inclusion of flounder in the diet helps not only maintain optimal body weight, but also improve the condition of the skin, hair and nails.

Source: depositphotos.com

The calorie content of cod is one of the lowest among protein products (69 kcal per 100 g). Fish pulp is rich in iodine, sulfur and vitamin PP, so its consumption has a beneficial effect on the functioning of nervous system, and also improves blood composition and blood circulation in general. Cod is not recommended to be included in the diet for people who have kidney problems or suffer from cholelithiasis. Doctors have information that cod meat, when consumed in moderation, can lower blood pressure.

Source: depositphotos.com

Red beets have a sweet taste and do contain a large amount of natural sugars. Therefore, the root vegetable for a long time was considered not suitable for those seeking to lose weight.

According to the latest data, the composition of beets is unique: when consumed regularly, it allows you to normalize digestion, fill the body with vitamins and microelements, improve blood composition and normalize the functions of many organs and systems. The calorie content of the root vegetable does not exceed 40 kcal per 100 g. Today, several diets are known that include raw or boiled beets as the main component of nutrition, providing a significant reduction in body weight.

People with chronic diseases: diabetes mellitus, oxaluria, frequent diarrhea and gastritis. To a healthy person you need to eat beets daily. Among other things, it has a calming effect. By consuming beets in the late afternoon, you can relieve the effects of daytime stress and improve the quality of your sleep.

Source: depositphotos.com

Mushrooms are considered heavy food, and yet champignons are not prohibited from being eaten in the evening: they contain substances that quickly and effectively suppress hunger. This property is especially fully manifested when raw champignons are included in the diet (for example, as part of salads). In addition, they contain essential amino acids, vitamins and mineral compounds.

By adding just 2-3 mushrooms to your evening menu, you will quickly feel full and get a lot of vitamins and microelements without compromising your figure.

Source: depositphotos.com

All types of cabbage (cabbage, broccoli, cauliflower, Brussels sprouts, etc.) contain large amounts useful substances, they are low in calories and are quite suitable for an evening snack.

When eating cabbage, you need to consider some nuances:

kale, raw or pickled, can cause excess gas in the intestines;
cabbage is not recommended for increased acidity gastric juice;
Cauliflower should not be eaten raw;
cauliflower may worsen the condition of patients with gout;
broccoli and cauliflower can cause allergies;
Eating broccoli may negatively affect the health of people with thyroid disease.

Source: depositphotos.com

Pumpkin is a storehouse of vitamins, microelements and fiber that is beneficial for digestion. This vegetable contains a lot of biologically active substances It is not without reason that it has been used since ancient times to treat various pathologies.

When included in an evening meal, pumpkin has a calming effect on the body: it is rich in substances that help reduce anxiety and get rid of insomnia. The pulp of the fruit is low in calories (22 kcal per 100 g). A few orange slices baked in the oven will perfectly satisfy your hunger.

Contraindications for consuming pumpkin are: low acidity gastric juice, tendency to flatulence, diabetes mellitus and individual intolerance.

Source: depositphotos.com

The energy value of turnips is 30 kcal per 100 g. However, unlike many other vegetables and fruits, it does not have harmful effects at diabetes mellitus. It is recommended to pay attention to the product if you are obese and have excess cholesterol in the blood.

Like some other plants of the cruciferous family, turnip has a calming effect on humans, stabilizing the state of the nervous system. Including turnips in your evening meal makes perfect sense.

Source: depositphotos.com

There are three known varieties of celery: leaf, petiole and root. All of them are low in calories and rich in substances that promote weight loss. It has been established that in the process of digesting celery, the body spends more energy than it receives.

Each part of the plant contains large amounts of potassium, as well as manganese, sodium, phosphorus and calcium, vitamins, essential oils and polyunsaturated fatty acid. The petioles and roots of celery contain a lot of fiber, which has a positive impact on bowel function. The vegetable can be consumed raw, boiled or baked. When used as a side dish, it speeds up and optimizes the process of protein digestion. Celery juice mixed with the juices of other vegetables or fruits is very popular.

Celery has strong diuretic, anti-inflammatory, tonic, immunostimulating and vasodilating properties. Therefore, using it for food requires moderation and caution. For hypotension, urolithiasis, varicose veins, epilepsy or gastrointestinal diseases in the acute stage, consuming celery (especially in the form of freshly squeezed juice) can worsen the patient’s condition. The product is not recommended for women suffering uterine bleeding, as well as for expectant mothers, since it contains substances that tonic the muscles of the uterus. At natural feeding Including celery in the diet may negatively affect the taste of breast milk.