Соус из помидоров и чеснока: кулинарные рецепты :: SYL.ru

Томатный соус – неотъемлемая часть огромного количества вкуснейших блюд. Можно его использовать и для заправки супов и борщей. Главное – приготовить со знанием дела, кулинарных тонкостей и при соблюдении технологических нюансов.

Вкусно и просто

Самый простой, но при этом очень аппетитный соус из помидоров и чеснока делается буквально за полчаса или около того. Вам потребуется, в зависимости от нужного количества исходного продукта: 2-3 луковицы, десяток спелых мясистых томатов, головка чеснока, соль и немного сахара. И, конечно, растительное масло. Почистите лук, нарежьте его полукольцами или кубиками и выложите в казан или глубокую сковородку с уже разогретым маслом. Спассеруйте до прозрачности или легкого золотистого оттенка. Томаты мелко порубите или нарежьте на небольшие дольки. Чтобы соус из помидоров и чеснока получился нежнее, можно предварительно с томатов снять кожицу. Для этого их нужно тщательно обдать кипятком. Добавьте томаты к луку, уменьшите огонь, накройте посуду крышкой и тушите, регулярно помешивая, пока лишняя жидкость не выпарится. Когда почти готовый соус из помидоров и чеснока достаточно загустеет, его можно посолить по вкусу и, если требуется, добавить сахар. Измельчите чеснок. Добавьте в блюдо, перемешайте и снимайте с огня. Любите пищу поострее – всыпьте в соус из помидоров и чеснока немного молотого черного или красного перца. Теперь им можно заправить мясо, жаркое или тушеные овощи.

Соус с пряностями

А вот другой соус. Готовится он уже несколько дольше и требует больших усилий. Однако они того стоят – вы сами это поймете, попробовав ароматное, очень вкусное кушанье. Да и другие соусы из помидор, рецепты которых будут приведены в статье, хоть и затратные по времени, но по праву считаются праздником для гурманов.

Подготовьте необходимые продукты: килограмм томатов, половинку или больше головки чеснока, по 2 чайные ложечки красного перца и кориандра, большую щепотку смеси пряностей хмели-сунели. Обратите внимание на сорта томатов, которые вы кладете в соусы из помидор. Рецепты рекомендуют использовать в первую очередь овощи с высокой сахаристостью, не водянистые. Это «микада», «бычье сердце», «пламя». Нарежьте помидоры на 4-6 частей, положите в кастрюлю или таз (эмалированные), прикройте крышкой и поставьте на сутки в прохладное место. Увидите, сколько сока выделится! Его слейте в чистую посудину – пригодится для других блюд. А саму мякоть поставьте на небольшой огонь и проварите немного, чтобы кожица стала отставать. Теперь протрите через сито, чтобы отделить и семена. И снова варите до тех пор, пока пюре не загустеет до нужной консистенции. Только не забывайте мешать, чтобы не пригорела масса. В конце приготовления положите соль, пряности, прокипятите ещё 5 минут. Все, соус готов, можете использовать его по назначению!

Соус овощной

Домашние соусы из помидор могут состоять не только из томатов, а из множества ингредиентов. Например, вот такой замечательный рецепт. Необходимые продукты: 6-7 крупных красных плодов, полстакана мясного бульона, 5 столовых ложек красного вина, 1 морковь, по 50 г кореньев, 1 луковица, несколько горошин душистого и горького перца, по 1 чайной ложке уксуса и сахара. Нарежьте помидоры кубиками и протушите до мягкости. Морковку, коренья и лук нашинкуйте тоненько. В чугунок выложите овощи, добавьте томат и бульон, уксус, сахар, пряности и тушите в течение 15 минут на среднем огне. Затем влейте вино и снимайте с огня. Соус должен получиться очень интересный и приятный на вкус. Он идеально сочетается с жареным и тушеным мясом.

Томатный соус «Болоньез»

Да, мастера-кулинары умеют создавать и такие шедевры. И сейчас вы узнаете, как приготовить соус из помидоров с фаршем по рецептам итальянских поваров. Состав продуктов: оливковое масло, по 1 луковице и морковке, несколько зубочков чеснока, 5 спелых помидорин, сельдерей (1 пучок), чайная ложка сахара, стакан вина и молотый черный перец. Естественно, мясной фарш – 400-500 г. Приготовление блюда начните с того, что мелко нашинкуйте лук, морковку и чеснок. Разогрейте в сковороде масло и обжарьте в нем лук. Затем добавьте морковь с чесноком и тушите, пока они не станут мягкими. Следом выложите фарш, хорошо размешайте и обжаривайте минут 10 на небольшом огне. Теперь очередь помидор. Их ошпарьте и снимите шкурку. Нарежьте кубиками, порубите веточки сельдерея, оба ингредиента добавьте к тушащимся овощам. В конце посолите, положите сахар, влейте вино и прокипятите ещё 15 минут. А теперь отварите любые макаронные изделия, смешайте с соусом и несите на стол. Поверьте, домашние вашей стряпней не нахвалятся!

Томаты и базилик

Как сделать соус из помидоров без всякого жира, чтобы он получился приятным на вкус? В этой статье вы найдете рецепты на все случаи жизни, в том числе и такой. А нужно для него всего лишь небольшой пучок базилика и полкилограмма спелых сладковатых томатов. Их сначала ошпарьте и охладите, чтобы снять кожицу. Зелень порубите. Сложите оба компонента в кастрюлю и тушите на слабом огне, чтобы лишняя жидкость испарилась, а соус загустел. По вкусу подсолите и поперчите. Пряная заправка послужит великолепной основой для многих популярных блюд с томатным соусом.

Лучший соус для пиццы

Да-да, именно так! Предлагаемый рецепт считается универсальными, одним из самых востребованных для приготовления соусов для пиццы с разными наполнителями. Состав соуса довольно сложный. Сюда входят растительное масло, головка лука и 3-4 зубчика чеснока, щепотка-две приправы орегано, кориандра, черного молотого перца и небольшая горсть душистого, горошком. А также 1 кг помидоров, сахар и соль по вкусу. В казанке разогрейте масло, мелко порубите лук с чесноком, обжарьте до прозрачности. Помидоры порежьте на дольки, выложите в зажарку, прибавьте орегано, сахар, перец, соль. Протушите все компоненты, пока соус не загустеет. В конце положите кориандр и горошины перца, можете прибавить пару лавровых листочков. Дайте соусу закипеть и снимайте с огня, он готов! Видите, все просто и замечательно вкусно!90000 Tomato, Garlic & Onion Sauce 90001 90002 RAGÚ® Tomato, Garlic & Onion Sauce combines chunky tomatoes with a garlic and onion pairing that belongs in any traditional Italian meal. 90003 90004 90005 Packed with delicious vegetables 90006 90005 Contains one and a half servings of veggies in every ½ cup of sauce 90006 90005 Available in 14oz, 24oz, 45oz and 66oz jars 90006 90011 90002 Ingredients: Tomato Puree (Water, Tomato Paste), Diced Tomatoes In Puree (Diced Tomatoes, Tomato Puree, Calcium Chloride, Citric Acid), Sugar, Soybean Oil, Onions, Salt, Dehydrated Onions, Spices, Garlic Powder, Natural Flavors.90013 90003 90002 5 Servings Per Container 90003 90017 90018 90019 90020 Serving Size 90021 90022 90023 90020 1/2 cup (128g) 90021 90022 90027 90028 90017 90018 90031 90020 Amount Per Serving 90021 90022 90027 90018 90019 90020 Calories 90021 90022 90023 90020 80 90021 90022 90027 90018 90019 Calories from Fat 90022 90023 20 90022 90027 90028 90017 90018 90055 90020% Daily Value * 90021 90022 90027 90018 90019 90020 Total Fat 90021 2g 90022 90023 90020 3% 90021 90022 90027 90018 90019 Saturated Fat 0g 90022 90023 90020 0% 90021 90022 90027 90018 90031 Trans Fat 0g 90022 90027 90018 90019 90020 Cholesterol 90021 0mg 90022 90023 90020 0% 90021 90022 90027 90018 90019 90020 Sodium 90021 460mg 90022 90023 90020 20% 90021 90022 90027 90018 90019 90020 Total Carbohydrate 90021 14g 90022 90023 90020 5% 90021 90022 90027 90018 90019 Dietary Fiber 2g 90022 90023 90020 7% 90021 90022 90027 90018 90031 Total Sugars 12g 90022 90027 90018 90019 Includes 4g Added Sugars 90022 90023 90020 8% 90021 90022 90027 90018 90019 90020 Protein 90021 2g 90022 90137 90027 90028 90017 90018 90019 Vitamin D 0mcg 90022 90023 0% 90022 90027 90018 90019 Calcium 27mg 90022 90023 2% 90022 90027 90018 90019 Iron 0.8mg 90022 90023 4% 90022 90027 90018 90019 Potassium 448mg 90022 90023 10% 90022 90027 90028 90002 * The% Daily Value (DV) tells you how much nutrient in a serving of food contributes to a daily diet.2,000 calories a day is used for general nutrition advice. 90003 .90000 Roasted Garlic Tomato Sauce | Nutmeg Nanny 90001 90002 Preheat oven to 400 degrees. Peel away the dry outer layers of skin from garlic bulbs, leaving other skin and cloves intact. Cut about 1/2 inch off pointed top portions, leaving bulbs intact but exposing the individual cloves. Place the garlic heads, cut side up, in a 1 to 1 1/2 quart casserole dish. Drizzle with 1 tablespoon of the oil. Cover casserole dish. 90003 90002 On another foil lined baking sheet, arrange peppers cut side down and brush with the remaining 2 tablespoons of oil.90003 90002 Roast garlic and peppers for 40-50 minutes or until pepper skins are charred and garlic cloves are soft. Cool garlic on a wire rack until cool enough to handle. 90003 90002 For the peppers, pull up sides of foil and pinch together to fully enclose the peppers. Let peppers stand for 15-20 minutes or until cool enough to handle. Peel off skins and discard. Chop peppers, set aside. 90003 90002 Remove garlic cloves from paper skins by squeezing the bottoms of the bulbs. Place garlic cloves in a food processor.Cut peeled tomatoes into chunks, add some chunks to the garlic in food processor. Cover and process until chopped. 90003 90002 Transfer chopped garlic and tomatoes to a 7-8 quart stainless steel, enamel or nonstick heavy pot. Repeat chopping the remaining tomatoes, in batches, in the food processor. Add all tomatoes to the pot. 90003 90002 Add brown sugar, salt, vinegar, and black pepper to the tomato mixture. Bring to boiling. Boil steadily, uncovered, for 50 minutes, stirring often. Add chopped peppers to tomato mixture.Boil for 10 to 20 minutes more or until mixture is reduced to about 11 cups and reaches desired consistency. Remove from heat, stir in basil and herbs. 90003 90002 Spoon 1 tablespoon of the lemon juice into each of the six hot, sterilized pint canning jars. Ladle hot sauce into jars with lemon juice, leaving a 1/2 inch headspace. Wipe jar rims, adjust lids. 90003 90002 Process filled jars in a boiling water canner for 35 minutes (start timing when the water returns to boiling) Remove jars from the canner, cool on wire racks.90003 .90000 Roasted Tomato Sauce Recipe with Roasted Garlic Recipe 90001 90002 There’s really more than seven reasons why you should make homemade roasted tomato sauce recipe with garlic. But for the single reason alone our of pure deliciousness, you should be heading to the kitchen to whip out a few jars of this ridiculously easy recipe. We used to source high and low for the best tasting jarred or canned tomato sauce during the winter. Our Southern California weather and garden are kind to us when it comes to juicy tomatoes, but during the off-season or anytime we’re in a pinch and need a quick tomato sauce, we grab our go-to cans or jars.90003 90002 90003 90002 Sometimes we do not have the luxury of only eating seasonally ripe tomatoes and turn to our quick and easy roasted tomato sauce that not only is delicious, it’s one of the best sauces you’ll ever make. Roma tomatoes roasted to concentrate the flavors is why this sauce is so great. You can use mediocre tomatoes, roast them down to it’s purest tomato flavor, jar the tomatoes and you’ll have a superb stash of tomato sauce for anything you need to make. Pasta, pizza, soups, sauces and the possibilities to use this sauce are limitless.It’s simply one of the best and most amazing roasted tomato sauce recipes you’ll try. 90003 90002 90009 Watch how easy it is to make this rock star roasted tomato sauce recipe: 90010 90003 90002 90003 90002 90003 90002 There’s a ton of reasons why this sauce is so great, but here’s a quick list of 7 reasons why and then we ‘ ll head to the kitchen and make another batch to stock up on for our next meal: 90003 90002 90009 # 1 — Mediocre tomatoes into amazing sauce 90010: Even mediocre grocery store tomatoes can taste amazing.The roasting concentrates the flavors, so even if the tomatoes are not great straight-up flavorful, the roasted tomato sauce will give you a ton of the flavor that you’re looking for. 90003 90002 90003 90002 90009 # 2 — Make Shakshouka. 90010 Drunken eggs. Eggs Poached in Tomato Sauce. Whatever you want to call it, it is delicious, is one of our most favorite breakfasts, and the roasted tomato sauce could not be a more perfect base sauce. 90003 90002 90003 90002 90009 # 3 — Too many tomatoes? 90010 It’s summer and your garden has too many tomatoes.Been there, done that, in fact it seems we do it every year. Springtime arrives and we plant way too many tomato plants. Summer comes and now we have more tomatoes than we can eat. Roast ’em up, blend them, and save the sauce for the near future. Here’s a great list of reader favorite recipes in the comments. This roasted tomato sauce recipe comes in handy when you’re overloaded! 90003 90002 90009 # 4 — Fool proof: 90010 It is stupid easy to make and you’ll always be pleased with the results.Halve the tomatoes. Roast them. Blend them. To garlic or not to garlic is the question for only you to answer. 90003 90002 90009 # 5 — You do not even have to blend it up. 90010 Use the roasted tomatoes for something other than sauce. The roasted tomato halves are pretty great on their own. Put a tomato or two alongside the morning’s scrambled eggs or topped on sliced ​​of charred bread for an evening appetizer, yes please! 90003 90002 90003 90002 90009 # 6 — Our easy and favorite soup: 90010 Chop them up instead of blending and use instead of canned diced or stewed tomatoes.We love them in this delicious creamed corn and tomato soup inspired from our friend Gabrielle. 90003 90002 90003 90002 90009 # 7 — Make tons of zucchini noodles and add your homemade roasted tomato sauce. 90010 It’s a light, low carb meal that will satisfy you without all the fat. 90003 90002 90003 90002 90009 # 8 — Perfect little homemade gift 90010. Pretty much everyone who cooks loves using tomato sauce in pasta, pizza, breakfast, brunch and more. The possibilities are endless so gifting a jar of this homemade sauce to a cook will be cherished! And definitely used! They’ll love receiving gifts from this simple roasted tomato sauce recipe.90003 90002 These beauties are so delicious on their own, you do not even have to make a sauce. Eat the roasted tomatoes for breakfast with eggs or as the perfect side dish. 90003 90002 Enjoy, 90003 90002 diane and todd 90003 90002 Here’s more tomato recipes for your tomato inspiration. 90003 90002 This recipe post was originally published in 2016 and re-published in 2019 with updated video. Enjoy! 90003 90002 This sauce is so easy and addicting, you’ll find yourself always making and stashing away a few jars for a hungry day.90003.90000 Canned Tomato Basil Sauce with Roasted Garlic 90001 90002 90003 Kate and I are definitely lovers of 90004 sauces and spreads 90005. We make a mean 90004 BBQ Sauce 90005, delectably sweet 90004 caramel, 90005 and 90004 chocolate sauces 90005, fantastically flavorful 90004 green chili sauce 90005 and 90004 flavored butters 90005 and 90004 sandwich spreads 90005 galore. And we get email after email after email saying, «Hey, I love this! I want 48 bottles on my shelf all at once! Can I can it? » And our answer is always the same: sorry, no dice.Canning is a science, and it’s really important that you only can recipes that are formulated and tested for safe home canning. I’ve had loads of people emailing in that they’re loving our Fresh Tomato Basil Sauce from 90004 our latest cook book 90005. It’s one of my summer favorites, too! But alas, it was not meant for canning (freezing however is A-Okay.) So for those of you who like me, have ripening red tomatoes in the garden, and want to preserve every last drop, I bring you this simple sauce , made for home canning! 90020 90002 90022 90020 90002 Now, I feel like I need to warn you if you’ve never canned tomato sauces before.The first time I ever tried, it literally took me ALL day. I labored, I toiled, I peeled, I chopped, and I simmered. And when I was done I had like, 2 jars of sauce and I wanted to cry. How those 427 pounds (slight exaggeration) of tomatoes boiled down to 2 measly jars was mind boggling to me. That being said, I’ve really learned how to streamline the process (see my note later in this post about prepping and freezing tomatoes) so it’s not a 90004 huge 90005 process for me. This recipe still only produces 6 pints (pints are fairly small jars) so I usually do it once or twice during the summer.But for me it’s totally worth it when I crack open one of those lids and taste fresh summer tomatoes. I save these sauces for special things like homemade pasta, fresh breadsticks, or a yummy simmered chicken dish. As opposed to like, dumping it over spaghetti noodles for my kids on a hurried weeknight. I want them to appreciate that darn sauce! They always think it’s cool when I remind them that they helped pick those very tomatoes. 90020 90002 90029 90020 90002 We’ll need to start by peeling the tomatoes.When I can salsa, I never peel my tomatoes, but for something like a delicate sauce, I think it’s always better to peel. This is super easy, and just like we do peaches. Start by making a small «X» incision on the bottom of each tomato, just barely piercing through the skin. 90020 90002 90034 Place tomatoes in a large pot of boiling water. It just takes about 30-60 seconds; I watch for the skin to just start splitting like in this picture below. If you wait too long, the delicate tomatoes turn to mush under that skin, so remove them when the just start to crack like this: 90020 90002 90037 And plunge them immediately in a bow of ice water.90020 90002 90040 The skin should peel right off rather easily. 90020 90002 90043 Leaving you soft, juicy skinless tomatoes. Now, you might be noticing how beautifully perfect these tomatoes are. I’m using a few gorgeous, round ones for this tutorial because I knew they’d be the best for demonstrating the technique. 90020 90002 90046 But be aware (lest you think I have some super human ability to grow perfect produce) that 90047 most 90048 of my garden tomatoes end up looking like this: 90020 90002 90051 Misshapen and imperfect, like me.Since I do not always have 12 pounds of tomatoes sitting around at once, and the peeling process can be tedious, what I often do is peel small batches at a time, just whenever I have a good picking, and pop them in the freezer . I always weigh them first and label the bag so as soon as I have enough, I can use them in a recipe like this. I do the same thing for my salsa, just with diced tomatoes. It makes the whole canning process 90047 so 90048 much more manageable. 90020 90002 90056 Once your tomatoes are peeled, take a knife and gently remove the core if needed (sometimes you do not even need to on small tomatoes.) I use a set-up like this photo below with a large cutting board set over my sink. I very roughly chop the tomatoes and slide them into the bowl below, and any garbage just goes into the sink and down the drain. Do not stress about chopping too well, the tomatoes simmer for so long that they’ll get totally broken up on their own. 90020 90002 90059 Once they’re all in the pot, add some sugar, salt, pepper, and balsamic vinegar. All of those ingredients really enhance the natural flavors in the tomatoes.90020 90002 90062 Bring that mixture to a boil on the stove and then reduce it to a steady simmer. You’ll notice it’s very watery, and that’s okay. This sauce will simmer for about an hour and a half, uncovered, so the extra moisture evaporates and the flavors are concentrated. The original recipe suggests simmering for 70-80 minutes, and I’d say I do closer to 90. My mixture started about 2 inches from the top of that pot when I started, so you can see how far down it’s moved. 90020 90002 90065 90066 When it’s done simmering, we’ll add in some roasted garlic.You can have this roasting while your sauce simmers and it will have plenty of time to cook and cool off a bit. Also your house will smell like heaven. 90004 (For a tutorial on how to roast garlic, click here.) 90005 90020 90002 90071 90066 Next in goes a bunch of fresh basil, 90020 90002 90075 and then a cup of any assorted herbs you like. You could just add more basil if you want; I added stuff I have in my garden right now, lots of oregano, a little thyme and sage and some rosemary.90020 90002 90078 Ladle the sauce into hot canning jars that have a little lemon juice in them (necessary for acidity purposes for safe canning- do not skip it.) See how dark and gorgeous that is? 90020 90002 90081 90066 After placing lids and rings on the jars, you just process them in a waterbath canner. Do not let a canning term scare you- all you’re doing is placing your jars in a large pot of simmering water! So easy! You do not even have to have a big special canning pot, it just needs to be able to have the jars covered by an inch or two of water, and fit some sort of rack on the bottom of it for good circulation (a round cake cooking rack works well).Then you’re all set to enjoy your garden-in-a-jar during some cold winter months. Does not this jar look so cute all dressed up for gifting? Well it’s just a clever ruse. I give away jams and jellies without a second thought, but I hoard every last jar of this sauce for myself. 90020 90002 90085 90086 90020 90002 Try this sauce on pasta, or used to simmer chicken or bake eggs. I’ve even added chicken broth and crumbled Italian sausage and veggies for an 90047 amazing 90048 tomato soup.90020 90002 And if you’re curious about how that jar is prettied up, see comment # 6 below for info on the brown labels, and I just wrapped some washi tape around the ring! 90020 90002 90020 90002 Print This! 90020 90002 90004 Tomato Basil Simmer Sauce with Roasted Garlic 90005 90066 90047 Recipe from BHG 90048 90020 90002 90047 This recipe has been written specifically for, and tested, for safe home canning. Do not stray from the recipe to ensure food safety. If you’d like to alter the ingredients and or / ratios, feel free to freeze the sauce instead of canning it.You can also adjust the flavor after opening sealed jars to use them- try sauteing Italian sausage and onions and adding the sauce to simmer, or adding fresh grated Parmesan cheese. 90066 90048 90066 90047 90048 90047 For an intro to home water bath canning (easy!) Click Here. 90048 90020 90002 90004 Ingredients 90005 90066 12 lbs ripe tomatoes (about 25 good size plum tomatoes), peeled 90066 3 tablespoons packed brown sugar 90066 2 tablespoons kosher salt or 4 teaspoons table salt 90066 1 tablespoon balsamic vinegar 90066 1 teaspoon freshly ground black pepper 90066 2 cups lightly packed fresh basil leaves, chopped 90066 1 cup lightly packed assorted fresh herbs (such as oregano, thyme, parsley, etc.) 90066 6 tablespoons lemon juice 90066 3 tablespoons minced roasted garlic (about 2 heads of garlic) 90020 90002 90004 Instructions 90066 90005 Cut peeled tomatoes into large chunks and place them in 7- to 8-quart nonreactive (that means avoid aluminum. Go for stainless steel or enamel covered cast iron like Le Crueset) heavy pot. Add brown sugar, salt, vinegar, and black pepper to the tomato mixture. Bring to a boil and reduce heat to a steady simmer (it should be bubbling all over). Continue to simmer, uncovered, for 70 to 80 minutes (a little longer if necessary), stirring occasionally, until mixture is reduced to about 11 cups and is desired sauce consistency.Remove from heat; stir in herbs and garlic. 90020 90002 Spoon 1 tablespoon lemon juice into each of six hot, clean pint canning jars (or do 2 tablespoons in each of 3 larger quart jars). Ladle sauce into jars with lemon juice, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 35 minutes (start time when water returns to a full boil). Remove jars; cool on wire racks. Sauce is shelf stable for up to one year. 90020 90002 90004 Optional add-ins: 90005 Stir in 1 tablespoon crushed red pepper flakes with the herbs for a spicy sauce.Or for a double-tomato sauce, add in 1 cup snipped dried tomatoes (not oil packed) with the herbs. 90020 90002 90020 90002 90020 90002 And pssst … new secret dinner recipe was just added to the Timeless Originals Channel! It involves chicken, cheese, and breadcrumbs. Can not go wrong there. Click Here to find it! 90020 90145.