Kuban sauce for the winter: 3 recipes and subtleties of cooking at home

Those who have tried to cook Kuban sauce for the winter, refuse after the store-bought ketchups. It turns out moderately sweet, thick and fragrant. It is added to the first courses, as a dressing, served with the second. This sauce is often poured over pasta and rice, it goes well with pizza. It takes about an hour to prepare, and the result will delight all winter.

Taste features of Kuban sauce

The sauce is thick, fragrant, with a hint of sweetness. It is spicy, thanks to the addition of garlic, has a pleasant aftertaste of cinnamon and allspice. Chopped onion gives the original texture.

Which side dishes are recommended for serving

Great with meat and fish dishes. It is often served with rice and potatoes.

Insanely fragrant borscht cooked with Kuban sauce will turn out.

How to choose the right products?

Tomatoes should be chosen ripe, without damage. It is worth choosing meaty varieties - cream or bull's heart. All spices must be fresh.

Preparing products and containers

Tomatoes are washed and the stems are cut out. Banks are sterilized over steam or in the oven.

Metal lids are boiled in water for 10 minutes.

Cooking recipe

Prepare Cuban sauce based on tomato puree. To do this, crush the tomatoes with a blender or meat grinder, then grind through a sieve.

Classic

At home, they usually cook according to the following recipe:

2 kg tomatoes;
bulb;
half a cup of sugar;
3 cloves of garlic;
st. l. vinegar 9%;
12 carnation buds;
3g cinnamon;
a pinch of mustard powder;
15 each allspice and black peppercorns.

Tomatoes are passed through a juicer and boiled for 5 minutes. Then add chopped onion through a meat grinder.

Leave to languish over low heat for 1-1.5 hours. The longer the sauce cooks, the thicker it will be.

Spices are put in a gauze bag and placed in the sauce. Pour mustard, sugar, s alt, cinnamon into tomato puree. After 10 minutes, turn off the fire. Still hot, it is poured into sterilized jars, rolled up with metal lids.

Recipe "Since the USSR"

In Soviet times, a similar sauce was prepared, which was called Krasnodar. For a kilogram of tomatoes you will need:

350g ripe apples;
10 g ground black pepper;
7g each of cinnamon and ground red pepper;
7g nutmeg;
20g sugar;
10g s alt;
70ml vinegar;
4 cloves of garlic.

Tomato puree is made and sliced apples are added to it. Pour in a couple of tablespoons of water and simmer for 20 minutes. After fray through a sieve, cook for another 20 minutes. Add spices, sugar and s alt, after 10 minutes add garlic and pour in vinegar.

Pour hot into jars and roll up.

Make a spicy sauce for the winter

Spicy version includes:

1 kg tomatoes;
garlic teeth;
100g fresh basil;
100ml oil;
40 g each of sugar and s alt.

Tomatoes are peeled and boiled over low heat for half an hour. After fray through a sieve and add finely chopped basil. Cook, stirring regularly, for 20 minutes. Add vegetable oil and garlic. After 10 minutes, turn off the fire.