We want to offer you magnificent recipes of delicious tomato sauce with a fragrant basil for the winter and tell you how to cook it in several ways.
Tomato sauce with garlic and basil - recipe for winter
Ingredients:
- tomatoes - 1,7 kg;
- fresh basil - 1 bunch;
- young garlic - 5 teeth;
- granulated sugar - 90 g;
- kitchen salt - 2.5 tsp;
- vinegar (9%) - 40 ml.
Preparation
In a large pot, pour water and put it on the included plate, as soon as it boils, we dip all the tomatoes into it and blanch them for a couple of minutes. We throw them into a deep colander and, when the tomatoes stop steaming, separate them from the cracked skin, and then remove the stems. We divide the fruits into several lobules, which after grinding in a large bowl of the blender.
Now this fresh tomato mass is poured into a deep metal sieve and everything is wiped. We put the mass on the hotplate of the plate, and when the tomato boils, we introduce into it the kitchen salt together with fine sugar and, having reduced the flame, continue to cook it for 20 minutes.
The washed and slightly dried bunch of fresh basil is cut into 2-3 parts and placed in a prepared bowl of a blender, on the bottom of which we put the teeth of purified garlic. Grind and whisk everything, and then spread this fragrant mixture into a container with tomato on the stove. Next, pour in the vinegar, let the sauce boil for 10 minutes. We pour it on a sterile container (cans), which is immediately sealed, wrapped for 6-7 hours.
Tomato sauce with basil and oregano for the winter
Ingredients:
- onions - 2 pcs .;
- dried oregano greens - 2 teaspoons;
- fresh basil - 180 g;
- tomato paste - 200 g;
- drinking water - 150 ml;
- olive oil - 40 ml;
- fine sugar - 1,5 tbsp. spoons;
- fine salt - 1 teaspoon;
- table vinegar - 50 ml.
Preparation
Peeled bulbs melenko shred and together passed through a special garlic press, fry everything in a deep frying pan on warm olive oil until light golden. In tomato paste, pour a little drinking water, stir to a homogeneous, but slightly thick consistency and enter into the pan. Add salt here and to remove the expressed acid, pour the contents of the frying pan with sugar.
Now we introduce the aromatic greens of dried ground oregano and a very finely chopped fresh basil. Stir the sauce with all the spices and herbs, cover it and at the very minimum heat, simmer for about half an hour. 10 minutes before the preparation, pour in the vinegar. We distribute the entire contents of the frying pan over small jars that are properly prepared for preservation. Next, we seal the tomato sauce with oregano and basilicas with metal covers.
Italian tomato sauce with basil for the winter
Ingredients:
- tomatoes - 2.5 kg;
- onion - 800 g;
- carrots - 500 g;
- stalks of celery - 4 pcs .;
- basil (fresh) - 350 g;
- olive oil - 70 ml;
- cooking salt - 1.5 tbsp. spoons.
Preparation
Tomatoes are processed in puree. In a deep and wide saucepan spread the large onion cut into large cubes and just a few minutes fry it in olive oil, which was preheated. Next we introduce here grated on the largest grater carrots and not very large cubes of stalk of celery. Stew these vegetables for 4-5 minutes, then pour into them fresh tomato puree and on low heat continue quenching about 1.5 hours.
Half an hour before everything is ready, sprinkle the vegetable mass with salt and inject the basil crushed in the bowl of the blender. After the set time, with a submerged blender, crush everything until a homogeneous sauce is obtained. Again, turn on the plate and, after boiling, cook for 5 minutes. We distribute hot sauce over roasted jars and roll them.