Tomato sauce with basil for the winter: a step-by-step recipe with a photo

Tomato sauce with basil prepared for the winter will be an indispensable addition to pizza, meat and fish dishes, stewed and fried vegetables, and pasta. Spicy and fragrant, it will advantageously emphasize the taste merits of any treat. The proposed recipes and recommendations will allow you to create a delicious alternative to store-bought sauces and ketchups.

Features of the preparation of tomato sauce with basil

In winter, the need for vitamins is especially acute, but it is problematic to buy fresh vegetables and fruits.Cooking tasty and he althy preserves is the best solution to the problem. Strict adherence to the recipe of tomato sauce with basil and the technology of its preparation allows you to fully preserve the vitamin and mineral set inherent in fresh juicy vegetables.

To make this Italian sauce as he althy and tasty as possible, you need:

• choose the highest quality fresh and ripe vegetables without nitrates and other harmful substances (preferably grown on your own plot or bought in trusted places);
• use exclusively sterilized containers for conservation;
• follow the recipe exactly;
• additionally use citric acid or vinegar (you can use apple or wine) to increase the shelf life of the prepared sauce;
• to preserve the maximum useful properties of vegetables, do not subject them to a very long heat treatment.

Required Ingredients

For a classic Italian tomato sauce with basil, prepare the following ingredients:

• 3.5 kilograms of tomatoes;
• a few sprigs of basil (fresh or dried);
• 2 firm medium-sized onions;
• 2 large ripe bell peppers;
• 25 black peppercorns;
• 10 allspice peas;
• 1 medium garlic head;
• 4 tbsp. l. granulated sugar;
• 1 tsp table s alt or sea s alt;
• 50 ml 9% table vinegar;
• 4 tbsp. l. refined vegetable oil.

Selection and preparation of tomatoes

The choice of tomatoes should be taken responsibly, because the taste, quality and safety of the finished sauce depend on it.

Perfect for these purposes are ripe, juicy and fleshy fruits with a sweetish taste.

When buying, you must carefully inspect each fruit for damage and signs of decay.

Following selected fruits should be properly prepared:

1. Remove green tails and wash thoroughly.
2. Make light cross cuts on each tomato.
3. Step in boiling water for 2-3 minutes - this procedure will facilitate the subsequent removal of the skin.

How to properly prepare the container?

Glass jars do not release harmful substances when exposed to high temperatures, so they are best suited for preserving tomato-basil sauce.In addition, in such a container, the aroma and taste properties of the finished product are ideally preserved. The glass must be free of chips and cracks.

Before cooking, the jars must be washed with water and baking soda, and then sterilized in any convenient way:

• Fill a large pot with water. Put a metal sieve on top, on which place the cans upside down. When water boils, steam is formed, which will penetrate into each jar and disinfect. The procedure should last 15 minutes, after which the containers in the same position should be put on a clean towel made of natural fabric.
• Place the washed but not wiped glass container in the oven and heat at a temperature of +160 degrees until all the droplets dry.
• Pour water into the bottom of the jar (no more than 1 cm high) and place in the microwave for 5 minutes, pre-setting the power to 700 watts. As the water boils, steam is generated that sterilizes the containers.

Cover caps also need to be sterilized. To do this, they must be boiled for 10-15 minutes.

How to make tomato sauce with basil for the winter?

A universal recipe for making tomato sauce with basil for the winter is available and easy to perform. For this you need:

1. Put pre-blanched and peeled tomatoes into a blender cup. Cut the largest specimens into slices.
2. Add basil sprigs to tomatoes and grind.
3. Transfer the resulting puree to a thick-bottomed and thick-walled pan, cover and simmer for half an hour over low heat. All this time, watch the vegetable mass so that it does not burn, otherwise the taste of the sauce will be hopelessly spoiled.
4. After 30 minutes, remove the lid from the container and add spices, as well as sugar and s alt. Then, while stirring, continue to boil the mass a little more until the desired consistency.
5. Add vinegar and vegetable oil.
6. Stir, take a sample and, if the taste is completely satisfied, spread the sauce in sterilized jars and roll up.

There is another cooking option. In this case, you will need:

1. Heat vegetable oil in a frying pan.
2. Crush allspice and black peppercorns in a mortar, add to oil and fry for two minutes.
3. Peeled garlic cloves cut into pieces and add to the pepper-oil mass. Stirring constantly, continue to fry for another three minutes.
4. Peel the onions and cut into half rings. Add to the rest of the ingredients and sauté for five minutes. As a result, the onion should be slightly softened, but not fried.
5. Take a deep capacious pan and put the resulting mass into it.
6. Add sliced bell pepper and saute for about five minutes.
7. Grate the tomatoes and add them to the pan with the rest of the ingredients.
8. S alt, add sugar and boil for half an hour at a minimum level of fire, constantly stirring the vegetable mass.
9. When the liquid has evaporated and the consistency of the sauce thickens, add chopped basil sprigs to it and continue to cook for 5 minutes.
10. Finishing the cooking process, add vinegar, mix everything thoroughly again and remove from heat after two minutes.
11. Slowly after cooling the mass, pass it through a blender for a few seconds. In this case, it is not necessary to achieve a homogeneous consistency.
12. Boil again, put into glass jars and screw on airtight lids.

Sauce storage rules

Canned sauce keeps well in basements, pantries or other utility rooms with low temperatures. With minimal vinegar or other preservatives, jars should be refrigerated.

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