Homemade tomato sauce that even a child can make – the main secrets and recipe

Tomatoes are wonderful vegetables that can be used to make many healthy and delicious dishes, as well as spicy sauces for the winter and salted, or pickled in jars and barrels. You can also make homemade ketchup, lecho, and adjika.

The FoodOboz editorial team shares the simplest recipe for homemade tomato sauce that even a child can make, as well as some cooking secrets that will help you make it successful and spicy.

To begin with, let's note that not a simple sauce will make it special:

• grapes
• cherry tomatoes
• fresh and dried herbs
• garlic

Cooking secrets:

1. If you want the sauce to be spicy, add chili peppers, garlic, and onions.
2. To make it thick, add ready-made canned tomatoes.
3. If you want a more delicate flavor, add oil.
4. Cook the sauce for at least 45 minutes.
5. If you want the sauce to have a pleasant smoked flavor, put the tomatoes in the oven or grill for a while.
6. Spices will give the sauce an even richer flavor, the main thing is not to "overdo it" with them.

Ketchup with apples and nutmeg

Ingredients:

• tomatoes - 2 kg
• apples - 2-3 pcs.
• chili pepper - 1 pc.
• paprika - 1 tsp.
• cinnamon - 1 tsp.
• salt - 1 tsp.
• ground nutmeg - 0 tsp. 0.5 tsp
• sugar - 125 g
• apple cider vinegar - 2 tbsp.

Method of preparation:

1. First, let's prepare the main ingredients. Wash the apples and cut them into slices. Be sure to remove the seeds and core. Wash the tomatoes and cut them into large cubes or slices. Wash chili peppers, peel and remove the seeds.
2. Put all the prepared vegetables and fruits into a large saucepan. Put the pot on the fire and bring the tomatoes to a boil. Cook over medium heat with the lid ajar for at least 30 minutes.
3. While the ketchup is boiling, you can start sterilizing the jars. To do this, pour water into a saucepan and put it on the fire. Put a grid on top of the pot and place the jars on it. The water under it will boil and the hot steam will sterilize the jars.
4. After 30-40 minutes, remove the tomato mass from the heat and rub it through a sieve. Throw away the leftovers, and pour the tomato mass back into the saucepan.
5. Add spices and herbs to the tomato mixture.
6. Now add salt and sugar to the tomato puree.
7. Add apple cider vinegar to the tomato mixture. Stir vigorously until the salt and sugar are completely dissolved. Put the saucepan on the fire, bring the mixture to a boil and cook for another 20 minutes.
8. After 20 minutes, pour the ketchup into sterilized jars and close them with metal lids. Turn the jars upside down and cover with a towel or blanket. Leave the jars in this position until they cool completely. After a day, transfer the jars to a dark place.

Serve ketchup with both cold meat appetizers and hot meat dishes.