Tomato paste sauce for macaroni. Spaghetti sauce from tomato. With the addition of eggplane

Pour or sauce enjoys well-deserved love, it emphasizes the exquisite taste of a variety of dishes, reinforcing and arranging accents. For example, in a tandem with rice, it will give a simple head sharpness and piquancy, and fried potatoes - a special juiciness. Also, the junction allows you to decorate the finished dish so that it looks appetizing and caused pleasant aesthetic sensations. Flour in the recipe of the podliva is used to give a gustness sauce.

Pour with flour: basic recipe

So how to make a filling from flour? For the preparation of a simple flour sauce, the following ingredients will be needed:

60 g of sifted flour;
A slice of butter (50 g);
0.5 l of broth (vegetable, meat), you can use hot water.

Cooking process

How to cook a filling with flour? Step-by-step guide helps to quickly and quickly embody a recipe.

Preheat the frying pan on fire. It is better to use the dishes with a thick bottom so that the sauce is not burned. Melt the oil into which gently pour sainted flour. Fry, stirring, before purchasing a golden shade.
Flour liquid (broth, water) in small portions. Do not stop stirring to avoid the formation of lumps.
Thirsty-haired Solim and Perchym to taste. You can use any fragrant seasonings and spices, dried and fresh greens for giving a sauce of spicy taste.
Pouring perfectly combined with various dishes, especially well, it emphasizes the taste of baked fish and potatoes.

Recipe podliva with flour and tomato paste

Pouring from flour and tomato paste has a delicate taste that well emphasizes meat dishes, pasta and seafood. For sharpness in the sauce you can add garlic or spicy chili pepper.

Tomato Pour with flour whose recipe will be further prepared from the following ingredients:

3 tbsp. tomato paste;
2 tbsp. sifted wheat flour;
70 g of vegetable oil;
0.3 l hot water;
To taste - salt, pepper, paprika;
1 tsp. Sahara.

Cooking

For cooking, the podliva will need a saucepan. It is best to use dish with a non-stick coating and a thick bottom. In the scenery heat the vegetable oil.
Gently add tomato paste, which is then slowly stirring.
In a homogeneous mixture, introduce flour, constantly stirring to avoid the formation of lumps. Add paprika, fragrant pepper, salt and sugar. Continue to stir the resulting mass, which will gradually begin to thicken.
Add water to sauce. Continuously stirring, bring the tide to a boil. After that, remove from the fire.

Tomato gravy with flour can be served to meat and fish dishes. It perfectly emphasizes the taste of spaghetti, can be used to prepare paste and pizza.

Pasta is one of the most popular garnings. He is adored not only the Italians, but also the inhabitants of our country. They are served with meat cutlets, vegetables, sausages, cheese, chicken, make the casserole and, of course, served with a filling. Its variations there are many, but today we want to present you 10 of the coolest recipes for Macaronam.

1. Creamy Pour with Macaronami

Ingredients:

garlic - several teeth
pair of Lukovitz
fat cream or sour cream - 1 cup
tomatoes - 500 gr
creamy oil - 1 tbsp.
sugar - 1 tbsp.
olive oil
basil
dried Melissa
salt and pepper

Cooking:

1. Fix sliced \u200b\u200bgarlic in olive oil until golden color and put in a bowl. On the same oil, root the chopped onion and add the crushed tomatoes without skin. Add creamy oil, basil, salt and pepper.

2. After 10-15 minutes, add cream or sour cream and melissa. Sauce is ready!

2. Vegetable Pouring

Ingredients:

tomatoes - 400 gr
bulb - 2 pcs
tomato Pasta
bulgarian pepper
cook
pumpkin
celery
bay leaf
basil, Rosemary and Thyme
garlic and ground pepper
olive oil

Cooking:

Cut all the vegetables with cubes of the same size and start stewing with oil on a slow fire, stirring periodically. After 20-25 minutes, add tomato paste and spices to taste.

3. Cheese Pivy

Ingredients:

flour - 2 tbsp.
milk - 1 cup
creamy oil - 50 gr
grated cheese - 200 gr
vegetable oil
basil
salt and pepper (to taste)

Cooking:

1. Fresh flour on the vegetable oil to golden color and pour milk, constantly stirring. Bring to a boil.

2. Add grated cheese, seasonings and butter, mix well.

4. Pouring from chicken

Ingredients:

chicken breast - 1 pc
onion and garlic
cream or sour cream - 1 cup
basil
salt and pepper

Cooking:

1. Draw the breast with straw and fry on a skillet to a golden color. Add a sliced \u200b\u200bonion and mix.

2. Add 2 spoons of flour. When flour becomes caramel, add some water and extinguish for a course of 15 -20 minutes on a small fire.

3. Add sour cream or cream, garlic, spices and steamed a couple of minutes.

5. Pour from chicken with mushrooms

Ingredients:

chicken breast - 1 pc
bulb - 2 pcs
champignons - 300 gr
sour cream
creamy oil - 2 tbsp.
vegetable oil
greens
salt and pepper

Cooking:

1.Porce the breast into small pieces and fry on vegetable oil until golden color. Add chopped onions and prepare for 10 minutes.

2. Add the sliced \u200b\u200bchampignons, butter. After 5-10 minutes, add sour cream, greens, salt and pepper to taste.

6. Pour to Macarons from chicken with tomatoes

Ingredients:

300 grams chicken fillet
bulb - 2 pcs
tomatoes - 500 gr
basil, Rosemary and Oshinitsa
salt and pepper
sugar - half teaspoon
garlic
vegetable oil

Cooking:

1. Dash the chicken fillet into small pieces and fry up the golden color, add a sliced \u200b\u200bonion, mix and extinguish within a few minutes.

2. Add crushed tomatoes without leather, some water.

3. Add salt, pepper, sugar, seasonings and stew until ready.

4. Add the chopped garlic and extinguish another 5 minutes.

7. Pouring from spinach

Ingredients:

Spinach (Fresh or Frozen) - 500 gr
olive oil
creamy oil - 50 gr
cream or sour cream - 1 cup
basil

Cooking:

1. Melko cut the spinach and sweat a little in a pan. Add cream or sour cream, butter and basil.

2. Prepare a fiddle for 10 minutes.

8. Pigs from pork

Ingredients:

300-400 g of low-fat pork
bulb - 2-3 pcs
carrot - 2 pcs
tomato Pasta
garlic
greens
salt and pepper
water or broth

Cooking:

1. Sold down the sliced \u200b\u200bpork in the pan and fry before the formation of a crust. Add a glass of water or broth, chopped onion and carrots.

2. A couple of minutes before readiness, add tomato paste, garlic and greens.

9. Beef Sweet

Ingredients:

beef - 300-400 gr
bulb - 2-3 pcs
carrot - 2 pcs
flour - 2 tbsp.
meat broth or water
cream - 1 cup
garlic and greens
salt and pepper

Cooking:

1. Fix sliced \u200b\u200bbeef on vegetation oil until crust. Fill with broth or water, add chopped onions and carrots, extinguish on low heat.

2. Fry flour on another frying pan, add some water and cream. Suck, pepper, stir and break to beef. In the gravy, add crushed greenery and garlic.

10. Pasta bolognese with Bulgarian pepper

Ingredients:

4 tbsp. olive oil
3 Lukovitsy
3 Solly garlic
250 grams smoked bacon
1 kg of minced beef
3 Bulgarian peppers
350 ml of red wine
375 ml of milk
3 Banks of Canned Tomatoes 400 ml
3 tbsp. Sahara
salt and pepper
3 tbsp. Orego
750 grams Macaron
100 grams of grated parmesana

Cooking:

1. Fix sliced \u200b\u200bonions, garlic and bacon on medium heat. Add minced and cook for 5 minutes. Add chopped pepper and prepare for another 5 minutes.

2. Add red wine and cook until half the wine evaporates. Add salt and pepper.

3. Add milk, sliced \u200b\u200btomatoes, sugar and oregano. Cover the lid and prepare for an hour on a weak heat.

4. Cook pasta, add olive oil and black pepper. Pour the sauce and sprinkle with parmesan.

Bon Appetit!

Spaghetti is a favorite dish of many and you will not argue with it! The ability to prepare from one product not only something to the ambulance hand, but also to embody delicious culinary masterpieces, put them on the top steps in choosing modern owners. For the preparation of spaghetti, only a few minutes is required! And if you add the original sauce to spaghetti, it turns out an excellent dish for gourmets.

A variety of sauces, both in the recipe, and to taste, sometimes puts in a dead end. Sometimes it is difficult to solve what better?! First you should decide on the basis. Red sauce is preferable or white? And then choose the ingredients.

The basis of the red sauces is tomatoes or tomato paste. As a rule, they are less calories and most often with a large number of spices. There are many recipes and everyone can find a loved one. We offer the most popular and tasty sauces to spaghetti with a simple formulation.

Tomato paste sauce.

Recipe for those who want to prepare a refueling quick and tasty. The sauce is piquant, consisting of only simple products that can be easily found in the kitchen.

Tomato paste - 3 ch. L.;
Chile Pepper (Flakes or Normal Optional), Orego; Salt, sugar - by pinch;
Garlic - 2-3 teeth;
Olive oil - 1 tbsp.

Cooking method:

Clear garlic and cut into thin plates. Heat the olive oil slightly, lay out garlic and fry, constantly interfering. The most important thing is that it is not burnt, but gave fragrance.
When the garlic is almost ready, add spices. Mix.
In the fried garlic lay the tomato paste. Lightly fry for a minute.
It remains to add salt and sugar. Stir, then pour out some water.
Add pre-welded spaghetti to the resulting sauce, mix well.

The result is 2-3 portions of classic tomato paste.

Sauce "Bolognese".

The famous Italian sauce, which accounted for in the taste of absolutely everyone. It is worthy of your attention due to the easy way to prepare and nutritional composition.

Beef and pork mince - 1 kg;
Tomato paste - 1 cup;
Tomatoes in their own juice - 1 bank;
Carrots - 2 pcs.;
Garlic - 3 teeth;
Onions - 2 pcs.;
Celery - 1 small stem;
Red wine (dry) - 1 cup;
Olive oil - 1 tsp;
Creamy butter - 1 tsp;
Salt, pepper, sugar - to taste;
Bay leaf - 1 pc.

Cooking method:

We prepare pre-vegetables. Garlic, onions, celery are chopped finely. Carrots grind on fine grater.
Farm Solim and Pepperm, mix with crushed vegetables.
Warm oil (olive with creamy) and start frying mince. In the process of salt, pepper and add a bay leaf. We pour wine and immediately increase fire to evaporate wine.
When all the wine was evaporated, the fire should be reduced and add tomatoes and tomato paste. Carefully interfere. Then add some sugar, cover with a lid and shop for an hour. It is necessary to control the process and gradually add water. After an hour we taste. If necessary, salt and add some sugar some more to suppress the sourness from the tomato. Let's hinder a couple of minutes and turn off.

The amount of ingredients is calculated for 3 portions.

Vegetable pouring.

Recipe for those who decided to unload their body and exclude meat from the diet. The combinations of vegetables and fresh basil gives this gravy a certain highlight.
So, the following ingredients will be required:

Tomatoes - 400 gr.;
Pepper Bulgarian - 1 pc.;
Onions - 1 pc.;
Garlic - 2-3 teeth;
Olive oil (or vegetable) - 2 tbsp.;
Fresh basil (can be replaced dry), salt, black freshly ground pepper - to taste;

Cooking method:

Cleaning onions, garlic, Bulgarian pepper. Onions and peppers cut into cubes. Garlic finely shred.
Basil's washed and drunk on a paper towel and also finely cut.
In the frying pan heating the oil and lay onions with garlic. Add to them Bulgarian pepper. It must be brought to a soft state on medium heat.
When the pepper became soft, pepper and lay the basil. If there is no fresh, just replace it dry.
While vegetables are prepared, you need to clean the tomatoes from the peel. This will help a proven method with boiling water. The tomato slightly cares her skin. Do not overdo it, the whole tomato does not need to cut, only skin. Further, we blow with steep boiling water, then the skin is easily removed. Purified tomatoes with blender blender.
In roasted vegetables, the resulting puree is added. It is thoroughly mixed and left to steal for 10-15 minutes. Sauce is ready.

Very simple and at the same time an original recipe. The resulting volume is enough for 3-4 portions.

White sauces: step-by-step cooking recipes.

A lot of different types of sauces come to this category that are suitable for spaghetti. These are creamy sauce, and sour cream, cheese and dairy. Such sauces are usually less dietary. However, the paste prepared with such sauces is incredibly tasty. There are a lot of simple recipes that are excellent at the expense of a simple composition. It is about them next will be discussed.

Cream sauce with chicken breast.

Excellent recipe that will immediately love you. Easy preparation, minimum ingredients and action makes this recipe indispensable in the kitchen.

Chicken fillet - 300-350 gr.;
Garlic - 2 teeth;
Onions - 2 pcs.;
Cream - 100 ml.;
Vegetable oil - a little for frying.

Cooking method:

Peeled bulbs slightly fry on a small amount of vegetable oil. Watch that the bow does not overcome.
When the bow is almost ready to skip the garlic through the press and fry a couple more minutes.
The washed and chopped chicken fillet laying to the bow and garlic, on a slow heat for 15-20 minutes. If in the process it is seen that the liquid is not enough and the fillet begins to burn, you can add some water.
5-10 minutes before the end of the preparation of chicken fillet, add cream and tightly closed the pan with a lid. Sauce is ready.

The resulting volume is enough for 2-3 servings. If you want the fillet to be softer, you can increase the extinguishing time from 15-20 to 30-40 minutes.

Mushroom sauce

Delicious and nutritious sauce, which is obtained with a rich mushroom taste. It is perfect for any pasta.

Champignons - 200 gr.;
Cheese - 100 gr.;
Cream - 200 ml;
Dill - 30-40 gr.;
Butter creamy - 45-50 gr.;
Salt, pepper - to taste.

Cooking method:

Soak for a few minutes champignons in the water, then rinse them thoroughly and cut the plates. Mushrooms are well horror, so if you want larger pieces in the paste, then you need to cut the thickening.
In the melted oil we snatch mushrooms, fry until the formation of a light golden crust.
In finished champignons pour 200 ml. Cream and waiting for boiling.
To boiling cream, add cheese grated on a large grater and interfere until it is completely melted.
Sweep sauce with dill, salt and pepper. We leave for a couple of minutes.

A rather economical recipe and such a volume is enough for 4 servings. You can mix spaghetti before serving, and you can simply pour them from above.

Beshamel sauce

Very original sauce, which is perfectly combined with both minishas and mushrooms. Sauce is powered nutritious and thick.

Milk - 500 ml.;
Solid cheese - 50 gr.;
Creamy butter -60 gr.;
Flour - 1 tbsp.;
Egg yolk - 1 pc.;
Salt, pepper, spices - to taste.

Cooking method:

On slow heat we will smell the oil, spick the flour spoon and constantly stir for a few minutes. Flour needs to fry to a state when she will go nuts from her.
When the smell appeared, we begin to pour milk with a thin weaving and intensively interfere in the lumps formed. When all milk is added and well stirred, we prepare the mass to a thick state.
In the thick sauce we put the yolk and mix very quickly.
In the resulting mass, lay out grated cheese and do well. At this stage, you can add roasted mushrooms (or toasted mince) or leave it.

Sauce is enough for 4-5 servings. They can refuel spaghetti on the principle of cream sauces, but there is still no less original way to feed it with pasta. Pasta stirred with ready-made minced meat, laid out in the form for baking and poured with sauce. They are sent to the oven for 20-25 minutes before the sauce is twisted. When a dish cool down a bit, you can serve to the table.

Cream cheese sauce.

Original spaghetti sauce. Preparing very quickly, while incredibly tasty. The recipe does not imply the use of spices, but you can experiment and adjust it to your preferences.

Solid cheese - 40-50 gr.;
Chicken eggs - 2 pcs.;
Butter cream - 20 grams;
Sour cream - 100 gr.;
Cream - 80 gr.;
Salt to taste.

Cooking method:

Eggs beat a little a whisk, add a steady cheese with sour cream and beat well again.
In a fiber melted oil, we pour the resulting cheese-sour cream mass, mix, we fall asleep 2 tbsp. Flour and cream. Again intensively interfere.
Salt and leave to remove on fire 2-3 minutes.

The resulting sauce will be enough for 4 servings.

Uncomplicated sauces for refueling spaghetti should always be in the culinary book of any mistress. This will allow you to quickly organize a delicious dinner from the minimum number of ingredients. A variety of sauces allows you to choose suitable and for those who follow our figure, and for those who appreciate nutritious and saturated tastes. They can be included in the diet of small children. Cook a delicious and pleasant appetite!

Preparing a tasty spaghetti sauce, it is possible from, it would seem, a banal dish create a real culinary dress, from which everyone will be crazy without exception from Mala to Great. A variety of all sorts of variations of supplement to macaronam will allow everyone to find his favorite recipe.

How to cook sauce for spaghetti?

Spaghetti sauce, the recipe at home can be found in the selection suggested below, is preparing, as a rule, simply and quickly. Taking these components in the necessary proportions, and fulfilling the outlined technology, even a beginner culinary can cope with the task.

Spaghetti sauce can be decorated on a tomato, creamy, cheese or bully basis with the addition of vegetable, mushroom or meat roaster, seasonings, spices and other components according to the recipe.
Special attention in the preparation of sauce is paid to spices and spices, which are able to fill the dish with new taste shades, make it more or less sharp, spicy and fragrant.
Welded hot pasta are seasoned with sauce when feeding in a plate or mixed initially in one mind, and then distributed to portions.

Italian sauce for spaghetti

Spaghetti sauce - a recipe from Italian cuisine having a lot of interpretations. Even a classic basic recipe in each house is prepared in its own way, adding certain components to obtain the desired taste of delicacy. The following technology involves the design of the popular Italian pesto, which will make spaghetti delicious and fragrant.

Ingredients:

basil - 1 beam;
garlic - 1-2 teeth;
cedar nuts - 50 g;
parmesan - 50 g;
olive oil EXTRA VIRGIN - 70-100 ml;
salt - 0.5-1 h. spoons or to taste.

Cooking

Garlic is rubbed into a mortar with salt before receiving the casher.
Basil leaves, nuts, continue to rub components to grinding.
At the end, olive oil and parmesan are added, mixed thoroughly.

Spaghetti Tomato Sauce

Particularly popular and in demand by consumers, spaghetti tomatoes sauce. For its design, ripe fleshy tomatoes are chosen, immerse them for a couple of minutes in boiling water, and then in ice water, after which they get rid of the skins and crushed with a blender, graters or meat grinders. Tomato paste in the recipe can be replaced by an additional portion of fresh tomato, tapping the sauce with a little longer to evaporate moisture.

Ingredients:

broth - 200 ml;
tomatoes - 4 pcs.;
onions and Bulgarian peppers - 1 pcs;
tomato paste - 5 tbsp. spoons;
garlic - 4 teeth;
italian dry herbs - 1-1.5 h. spoons;
olive oil, salt, pepper - to taste.

Cooking

Onions pass on the oil, the Bulgarian pepper is added, and after 7 minutes, crushed tomatoes and garlic lay.
Broth poured, add tomato paste, herbs, spices.
Tomato sauce sauce for spaghetti 20 minutes or to the desired degree of thickening.

Mushroom Spaghetti Sauce

Sauce with mushrooms and creams for spaghetti will make a dish with delicious, fragrant and more nutritious. Bored champignons can be replaced by forest frozen or fresh mushrooms. They are pre-prepared properly, solid, if necessary, exhausting and cleaned, and boiled in containers with salted water.

Ingredients:

mushrooms - 0.5 kg;
onions - 2 pcs.;
dried basil - 2 h. spoons;
cream - 200 ml;
salt, pepper, oil.

Cooking

Fry on the oil onions, add global mushrooms, evaporated moisture.
Cream is poured, season with salt, pepper, basil.
Pushing the mushroom white sauce for spaghetti to thickening.

How to cook cream sauce for spaghetti?

For spaghetti, it will give the dish of tenderness, airiness and missing piquancy. To prepare such a supplement to the macarons, it is preferable to use medium fat cream, and the purified garlic teeth finely cut into a knife without applying the press. It is allowed to replace the parsley with a basil or other greens to choose from.

Ingredients:

cream - 1 cup;
creamy oil - 50 g;
garlic - 1-2 teeth;
petrushka chopped - 3 tbsp. spoons;
salt pepper.

Cooking

Musture in the saucepiece oil, pour cream, warm 5 minutes.
Add to spaghetti sauce chopped greens and garlic, mix the contents of the container, allowed to boil and immediately removed from the stove.

Spare Spaghetti Sauce - Recipe

No less tasty, but more nutritious will succeed for spaghetti. Additional satiety and originality of the dish will give added to the composition of the grated cheese, and the nutmeg will emphasize the taste of the jurisdiction, make it brighter and expressive. Garlic can, as proposed in the recipe, fry in oil at the initial stage or add chopped teeth at the end of the design of the sauce.

Ingredients:

fat milk - 0.5 l;
creamy oil - 40 g;
flour - 25 g;
garlic - 1-2 teeth;
cheese - 3 100 g;
nutmeg - chopping;
salt, pepper, greens.

Cooking

Sliced \u200b\u200bgarlic passed on a melted oil, after which the flour is sued and roasted to cream shade.
The thin flowing is poured into the capacity of milk, intensely stirring the mass with the whisk.
The contents of the taste are seasoned, add-made cheese.
Saw sauce savage for spaghetti before dissolving the cheese chips and immediately served.

Meat Sauce for Spaghetti

Prepare with the addition of fresh fleshy tomatoes, garlic and fragrant Italian herbs. As a meat basis, the flesh of beef, pork or poultry is suitable. The boiled hot pasta is complemented by the resulting mixture, sprinkle with grated cheese.

Ingredients:

meat minced meat - 0.5 kg;
tomatoes - 1 kg;
red wine - 200 ml;
garlic - 2 teeth;
parmesan - 200 g;
salt, pepper, olive oil.

Cooking

Fry stuffing on oil, pour wine, evaporated liquid, stirring.
They add chopped tomatoes, allowed a mass of 30-40 minutes on a quiet fire.
The finished sauce of salt, pepper, herbs, garlic, are heated for 5 minutes, served with cheese.

Spaghetti shrimp sauce

Delicious spaghetti sauce, prepared on the following recipe, will delight seafood lovers. The addition to the addition to, which can be replaced by mussels, a sea cocktail. Amazing harmony in the taste of sauce is achieved due to the combination of two types of cream cheese and spicy supplements.

Ingredients:

shrimps - 0.5 kg;
cream - 150 ml;
white wine - 50 ml;
garlic - 2 teeth;
placed cheese - 2 tbsp. spoons;
grated parmesan - ¼ cup;
creamy oil - 30 g;
italian herbs - 1 tbsp. the spoon;
salt, pepper, olive oil.

Cooking

In a mixture of two types of oils, it is fried garlic, add shrimps, twisted a couple of minutes.
Wine poured, evaporated it a bit, lay the melted cheese and cream.
Seasoned sauce to taste, allowed 5-7 minutes.

Vegetable Sauce for Spaghetti

Spaghetti's broccoli sauce is perfect for the decoration of the dietary menu, it has a relatively low calorie content and impressive nutritional value with the lion's share of vitamins and other elements. The sharpness and piquancy of the dish can be adjusted by varying the amount of sharp pepper and spicy additives in the recipe.

Ingredients:

broccoli - 1 Kochan;
cream - 250 ml;
decoction with spaghetti - 250 ml;
garlic - 1 tooth;
onions - 0.5 pcs;
green onions and basil - to taste;
cheese - 50 g;
salt, pepper, olive oil.

Cooking

On the oil slightly roasted sliced \u200b\u200bonions and garlic.
Add boiled in advance for three minutes the inflorescence of broccoli, fry 2 minutes.
Cream and pasta decoction are poured, and after boiling, they boil the contents of the ass 5 minutes.
Add basil leaves, grated cheese.
Seasoned light sauce for spaghetti to taste, warm 2 minutes.

Egg Sauce for Spaghetti

A surprisingly delicious dish is obtained if you cook a simple spaghetti sauce on egg yolks and supplement them boiled pasta when feeding. Often, such a culinary composition is complemented by a fried oil thinly sliced \u200b\u200bbacon, ham and freshly hammer black pepper.

Tomato sauce is one of the most popular. Tasty tomato sauce for spaghetti completely transforms the dish, tomatoes will give a spicy acid, and the rest of the additives will give the flavor. You can prepare tomato sauce by different recipes. Additives in the form of garlic, vegetables and spicy herbs will give the flexible taste and aroma.

To prepare a delicious tomato sauce, you need ripe fleshy tomatoes. Unfortunate and watery fruits will not fit.

First of all, tomatoes need to be cleaned from the skin. Make it easy. It is necessary to perform a shallow incision on the top of each tomato, fold the fruits into the pan and pour steep boiling water. After 3 minutes, tomatoes are removed and plunged into the capacitance with cold, preferably ice water. After the fruit is cooled, we take a small knife, we seem to be skinned at the cut and take it gently.

Prepared tomatoes need to grind. For this purpose, it is convenient to use a blender, and in the absence of this device, you can use a meat grinder or grater. Grinding tomatoes can additionally wipe through the sieve to remove seeds.

In addition to tomatoes, the sauce usually includes onions. It must be preloaded in vegetable oil. The remaining ingredients are added according to the recipe. Stew sauce needed on low heat, he must hardly boil.

Interesting Facts! Tomatoes in Europe for a long time were considered to be poisonous fruits, they even received the scientific name "Wolf Peach".

Spaghetti Spaws and Basil Sauce

Prepare the fragrant sauce from tomatoes and a basil for spaghetti. From the above number of products of the sauce turns out a lot.

1 kg fresh;
1 bank (800 gr.) Tomatoes canned in its own juice (better purified);
2 bulbs;
0.5 pod of acute chili pepper;
2 beam of green basil;
80 ml of vegetable oil;
sugar, salt, black pepper to taste.

Clean and finely cut onions. Acute peppers cut thin rings. If you want to make a spicy sauce, then seeds from acute peppers do not remove, since it is in the seeds that contains the maximum number of burning substances.

Tip! If you need a small amount, then you need to proportionally reduce the amount of products. And you can pour ready-made cold sauce through containers with dense lids and freeze the future.

Fresh tomatoes free from the skin and cut into cubes. Basil is rinsed well, we dry. We break the leaves. The leaflets are not too thick ackle, twist the stack of leaves in the roll and cut thin strips. This method of cutting allows you to maintain the maximum amount of juices in greenery.

Pour oil into the pan with high sides, fry on the bow on it until it acquires a golden shade. Add sharp peppers to Luka, mix, warm it up on medium heat for about 5 minutes. Add fresh tomato cubes into the pan, put 1.5-2 teaspoons of sugar and a little salt. Periodically stirring, shops until soft. Tomatoes will be allowed juice and lose the shape, turning into a cape.

2 large;
4 pods of Bulgarian pepper (better than red);
50-60 ml of vegetable oil;
1 bulb;
2 garlic teeth;
salt, black ground pepper, sugar to taste;
schuput at will.

Promotion Bulgarian pepper and tomatoes. Pepper Podkole several times for a fork, slightly lining with vegetable oil. We put in the oven, heated to 200 degrees for 15 minutes. Then remove the baking sheet, add tomatoes to peppers, which also need to pour. We bake for another 15-20 minutes. Vegetables must be baked until soft, brown spots may appear on the skin.

The baking sheet with the oven, cover foil and leave for 15 minutes. Then the foil is removed, with vegetables, remove the skin, the peppers remove the seeds and the fruits, in the tomatoes cut the place of the fastening of the frozen.

Grind tomatoes and peppers in a blender before receiving a homogeneous puree. Finely cut onions and garlic (garlic can be passed through the press). Prying onions and garlic on butter until golden color. Then add puree from tomatoes and peppers, about 5 minutes. Add salt, pepper and sugar to taste. Pour the cooked spaghetti sauce, you can sprinkle with grated cheese and greens.

See also: Brushing sauce to meat - 6 recipes

Italian Spaghetti Sauce from Tomato

If you want to prepare a real Italian sauce for spaghetti from tomato, then you need to prepare cold pressed olive oil. But the main feature of this sauce is that it is not written. All ingredients are used raw, so the sauce fully retains all vitamins.

1 kg of ripe tomatoes;
1 tablespoon salt, better use sea;
100 ml olive oil;
2 tablespoons of red wine vinegar;
1 lemon (for juice and zest);
2 garlic teeth;
1 bunch of basil;
1 Pern Chile.

Tomatoes clean from the skin. We cut every fruit in half, slightly pressed to remove the extra juice and most of the seeds. Cut tomatoes with cubes. We lay out tomatoes in a colander, sprinkle with salt, mix and leave for half an hour to leave an excess liquid.

We break the leaflets of the basil, finely rub them. Mix the basil with a garlic missed through the press. Add chili chili pepper, vinegar and olive oil. We season lemon zest and lemon juice to taste. We mix the prepared mass with tomatoes and mix well. We leave the sauce in half an hour. Then refill the hot sauce, just welded spaghetti. Sprinkle with grated parmesan.

Sauce with minced meat and tomatoes

If you want to make a larger dish, you should cook sauce to spaghetti with minced meat and tomatoes.

2 large tomatoes;
400 gr. minced meat;
1 bulb;
50 gr. vegetable oil;
2 garlic teeth;
50 gr. Fresh greenery to taste;
salt, sugar, black pepper to taste.

Clean and finely cut onions, fry it on vegetable oil. When the bow starts to be glued, add mince and fry until the meat is ready.

Tomatoes clean the skin and grind in a blender. Add finely chopped greens. Clean the garlic and skip through the press, add it to tomato mass. We pour tomato sauce to the minced meat, season with salt, pepper and a small amount of sugar. Let it boil and cook on a small heat for about 10 minutes. Prepared refueling with pre-welded spaghetti.

With the addition of eggplane

Another tasty version of Spaghetti sauce is prepared from tomatoes and eggplants.

1 medium;
4 tomatoes;
1 bulb;
2 garlic teeth;
1 Bulgarian red pepper;
3-4 tablespoons of vegetable oil;
salt, spices, dry fragrant herbs to taste.

Eggplant We water, we apply in small cubes. Sprinkle eggplant salt and leave for 20-30 minutes. Then we rinse vegetables and press them well.

Purifying onions, cut into small cubes. Prying onions on vegetation oil. Ripe tomatoes clean from the skin and cut into cubes. Peppers free from seeds and cut straw. We put the pepper to the bow, the vegetables on a small fire under the lid for 15 minutes. Add chopped eggplant to vegetables, and continue to cook for another 10 minutes. Vegetables need to be intermitted periodically.

We add tomatoes, mix. Solim to taste, not forgetting that eggplants are already salty. Add dry fragrant herbs, black pepper and fragrant herbs. Mashed on low heat for about 20 minutes. Then the sauce can be chopped with a submersible blender until the mass becomes homogeneous. And you can leave vegetables with pieces, this is a matter of taste. Pour the cooked gas stamp welded spaghetti.