Table of contents:
- Ingredients for tomato dressing for winter first courses
- Method for preparing universal tomato dressing for first courses for the winter
Video: Universal Tomato Dressing For The First Courses For The Winter. Step-by-step Recipe With Photo
Tomato dressing for first courses is always useful on the farm. With such a seasoning, the borscht will turn out delicious, and the cabbage soup with cabbage is amazing, and the usual tomato soup based on this thick, concentrated seasoning can be cooked very quickly. It is enough to add 1 tablespoon of tomato dressing to the sauce for meat or fish to enhance the taste and add aroma. In general, the seasoning is universal, and I advise you to prepare more of it during the ripening season of vegetables - you will not find it in winter! Proportionally increase the amount of ingredients and always try the sauce, you may need a little more or a little less seasonings (salt, sugar, vinegar) because the end result depends on the sugar content of tomatoes and bell peppers, as well as on your taste.
- Cooking time: 1 hour 30 minutes
- Quantity: several cans of 0.4 l
Ingredients for tomato dressing for winter first courses
- 2 kg of ripe tomatoes;
- 1 kg of sweet red pepper;
- 1 chilli pod
- 1 head of garlic;
- 60 g sugar;
- 30 g of salt;
- 2 teaspoons sweet paprika
- 40 ml red wine vinegar.
Method for preparing universal tomato dressing for first courses for the winter
To begin with, we get rid of the tomato peel - on ripe red tomatoes we make an incision crosswise with a sharp knife. Put the tomatoes in small batches in boiling water for half a minute, after which we transfer them to a bowl of ice water. Remove the skin from the tomatoes and cut the stalk with a seal. For this tomato dressing, you can use overripe vegetables that are soft but free from rot and spoilage.
Put the peeled tomatoes in a blender bowl or pass through a meat grinder.
Cut the pods of sweet bell pepper, cut out the stalk with seeds. We rinse the halves of the pepper with running water to wash off the remnants of the seeds. Cut the pulp coarsely, add to the bowl to the tomatoes.
Put the garlic cloves on the board, press them with a wide knife blade, hit them, easily remove the husks. Add peeled garlic to vegetables.
Next, add the chili peeled from the seeds. Chili's pungency depends on the capsaicin content, be sure to taste it, it happens that half a chili can make the tomato sauce unbearably pungent. Add the chopped pepper to the bowl, add salt, sugar and ground sweet paprika.
Grind vegetables until smooth. Depending on the juiciness of the vegetables, the mass can be watery or very thick - the result depends on the quality of the crop.
Take a saucepan with a thick bottom, pour the vegetable puree into the saucepan, put it on the stove and bring to a boil over moderate heat.
We boil the seasoning for about 1 hour over low heat, while the pan is not covered with a lid so that the moisture evaporates. 5 minutes before readiness, pour in the vinegar from red wine, mix, bring to a boil again.
We dry cleanly washed cans for the workpiece in an oven at a temperature of 110 degrees Celsius, boil the lids.
We pack boiling dressing with dry cans, fill the cans almost to the top.
We tighten the lids tightly, wrap the blanks in a thick blanket, leave them to cool completely - this is how the pasteurization process will take place.
We put the cooled cans for storage in a cool place. The universal tomato dressing for the first courses is ready for the winter.