Sauces are known to be a unique thing in cooking. They are able to add flavor to even the most ordinary dish. It is safe to say that tomato sauce is especially popular among them. No wonder Italians can't imagine serving their favorite pasta without a delicious sauce. And they know a lot about culinary delights!
Let me introduce you to one of the recipes - spicy tomato sauce with basil. I really hope that you will like it and take its rightful place in the daily menu. This sauce is perfect for both meat dishes and fish, it will be a great decoration for any side dish and, of course, will serve as a wonderful addition to pasta.
In the season of mass ripening of tomatoes, I recommend that you work a little and prepare the sauce for the winter. Against the backdrop of store-bought ketchups, it will undoubtedly come out on top!
This recipe is designed to prepare 0.5 liters of tomato sauce. In order to do more, simply increase the volume of the source material.
Ingredients
- Tomatoes - 600-700 grams
- Bulb - 1 head
- Garlic - 3 cloves
- Basil - 6-7 leaves
- Parsley greens - 3-4 sprigs
- Vegetable oil - 50 ml
- Salt, sugar, ground pepper - to taste
Cooking
An immersion blender is required to grind all the ingredients. If this is not in your kitchen arsenal, you can use a conventional meat grinder.
Let's start our actions with the preparation of tomatoes. They should be removed from the skin. To do this, we will perform the following steps. On pre-washed tomatoes in the upper part, we will make cross-shaped notches (only on the skin). Next, pour water into a saucepan and bring it to a boil.
Immerse tomatoes in boiling water for about a minute. Then we take it out, put it in a deep container and fill it with cold water. Almost immediately we will see how the skin begins to separate. Drain the water and easily “undress” the tomatoes.
Next, cut them arbitrarily (removing the attachment point of the stem). We clean the onion from the husk, cut into large pieces. Chop the basil leaves and parsley. Pour all of the above into the blender bowl. Here we squeeze the garlic through the press. Add salt, sugar and ground black pepper. 
Run the blender and turn everything into a homogeneous mass. 
Pour the resulting into a ladle and season with vegetable oil (without aroma). Put on fire, bring to a boil and boil for 20-25 minutes.
As a result of the actions taken, we get a delicious tomato sauce with basil. To prepare for the winter, pour the still hot sauce into sterilized jars and immediately close it with boiled metal lids. In winter, he will help you out at the right time.
I think many will agree that a modern person can hardly imagine his diet without tomato sauce. You can't make pizza without tomato sauce, and the taste of pasta will be completely different. Most of us are used to buying tomato sauce from the store. Of course, such a sauce will be delicious, but if you look at the composition of tomato sauce from many manufacturers, you can see that in most cases it is prepared not from fresh tomatoes.
Preservatives, flavor enhancers, starch, stabilizers and other additives - and this is not a complete list of all the additional "charms" of the sauce. Tomato sauce made from fresh tomatoes, cooked at home to taste, can significantly win over store-bought sauce, without already preparing about its beneficial qualities and the safety of its ingredients.
Tomato sauce with basil, step by step recipe which I want to offer you today is one of my favorite options for homemade sauce. This tomato sauce can be made in small quantities and stored in the refrigerator. In addition, it can be prepared for the winter.
Having prepared homemade tomato sauce with basil for the winter, you will always have a great addition to pasta and pizza at hand. In addition, it can be used to prepare a large number of other dishes from vegetables, fish and meat.
The recipe for making this tomato sauce is quite simple. The sauce will be prepared on the basis of fresh tomatoes with the addition of garlic, spices and fresh basil. And now let's look at how to cook tomato sauce with basil and garlic.
Ingredients:
- Tomatoes - 2 kg.,
- Basil - 100 gr.,
- Hot chili pepper - 1 pc.,
- Garlic - 2 heads,
- Salt - 1 tbsp. spoon,
- Sugar - 3 tbsp. spoons,
- Olive oil - 3 tbsp. spoons,
- Spices: ground black pepper, suneli hops, dry adjika, paprika.
Tomato sauce with basil - recipe with photo
Tomato sauce with basil. Photo
I don’t know about you, but personally I can’t imagine pizza without ketchup, and spaghetti without tomato sauce. Maybe because I'm not a gourmet, I like the taste of sweet and sour tomato sauce, and that's it! Sometimes you even want to just dip a piece of freshly baked bread in a fragrant sauce and chew slowly, squinting with pleasure. Certainly, we are talking about tomato sauce home cooking, a store-bought product is unlikely to have such a pleasant taste sensation.
Since we are talking about, I will share a very successful recipe that I have been using for more than a year. I make tomato sauce with basil for the winter, this is a great option for lovers of Italian cuisine. The fragrant sauce turns out to be slightly spicy due to the added spices and garlic, not very thick, with a pleasant sweet and sour taste. Everything I love! Adjusting the proportions of spices and spices to your taste is not difficult - try the sauce before pouring into jars, and adjust in the right direction.
Ingredients per 250 ml jar:
- Fleshy tomatoes - 0.5 kg;
- garlic - 1-2 large cloves;
- vegetable oil - 2 tbsp. l;
- salt - a third of a teaspoon;
- sugar - 0.5 tsp;
- ground coriander, paprika, black pepper - a third of a teaspoon;
- fresh basil (green or purple) - two or three sprigs.
Tomatoes must be peeled before they are chopped with a blender. We make a cross-shaped incision on the tomatoes with a knife on the side where there is no stalk. When such tomatoes are poured with boiling water, the skin will quickly fall behind the pulp and it will be easy to remove. 
We shift the cut tomatoes into a bowl, pour boiling water. Leave for 4-5 minutes (you can keep it longer if the tomatoes are dense). Then we pour over with cold water, cool so as not to burn ourselves when we peel the tomatoes from the skin. 
We pry off the lagging skin with a fingernail, remove it towards the stalk (the tomatoes turn out to be similar to an opened flower with a middle and petals). 
Peeled tomatoes can be cut into pieces or put whole in a blender. Add basil (which is - green or purple). Puree with a blender until smooth, resembling thick tomato juice. 
Pour the chopped tomatoes into a heavy bottomed saucepan. Cover with a lid, put on low heat and cook for half an hour with a barely noticeable boil of the mass. Stir, otherwise the tomato sauce may burn. After half an hour, open the lid (the tomato mass will already steam well by this time), evaporate the sauce to the desired density. 
We add spices (ground coriander, sweet paprika and black pepper in the recipe), the color of the tomato mass from the spices will darken a little. 
Directly into the pan with tomato sauce, three on a fine grater, one or two cloves of garlic. 
Add salt and sugar to taste (the final taste of the sauce will appear after heating). We stir. 
Pour in vegetable oil, take any refined (regular sunflower oil in the recipe). 
Let the tomato sauce boil. We taste it, we add what we consider necessary. Cook after all the additions for about five minutes. Wash jars and lids in advance with warm water and soda. We boil the lids, scald the jars with boiling water or warm them over steam. Pour the boiling sauce into a jar, immediately seal it tightly with a screw cap. We wrap the jar in newspapers, wrap it with a blanket or jacket and leave it warm until the sauce has completely cooled down. 
Tomato sauce with basil is stored at room temperature in a dry, dark place. After opening the jar, you need to rearrange it in the refrigerator and use the sauce within a week. We also recommend preparing for the winter
Sauce with basil. If you want to bring a little variety to your daily menu, pay attention to sauces - little effort to prepare and completely new taste habitual food. This article will show you how to make basil sauce, a traditional Italian spice.
Basil has been known to mankind for thousands of years, it began to be cultivated in India, and it entered history as part of Italian cuisine. in the Caucasus and Central Asia it is also called Reyhan. Green basil is common in Europe, while lilac or purple is more common in our markets. Do not think that there is no difference between them - it is not. In purple, the leaves are denser, the stem is harder and the aroma is brighter, stronger, somewhat reminiscent of allspice. Therefore, it is great for fresh vegetable salads, and for Italian dishes that strive to balance tastes, it is better to choose green.
Easy to make basil sauces. Available components, detailed step by step instructions. Italian basil sauce recipes adapted by our chefs. Since our basil sauces come from sunny Italy, we will use green. It gives the food a spicy flavor with hints of fresh mint.
Classic basil sauce
We will need:
- green basil - 1 large bunch;
- olive oil - 50 ml;
- garlic - 4 cloves;
- tomatoes - 1 kg;
- spices.
Remove skin and seeds from tomatoes, cut into cubes. Tear off the basil leaves from the stems, cut the garlic into thin slices. Heat a frying pan or a deep saucepan on the stove and heat the olive oil in it. Throw finely chopped garlic into the heated oil and, stirring constantly, fry it until golden brown.
Then add basil and tomatoes. As soon as the sauce begins to boil - salt and remove from heat. When the sauce has cooled, rub it through a sieve. Transfer it to a clean container. It can be stored in the refrigerator for seven days.
With tomato sauce
Required:
- green basil - medium bunch;
- vegetable/olive oil - 20 ml;
- juicy tomatoes - 400 g;
- spices.
This sauce, unlike the previous one, does not require heat treatment. Peel the tomatoes from the skin, grate the pulp on a coarse grater. Tear off the basil leaves, fold them in a pile and roll them like a cigarette, so it will be convenient to cut them into the thinnest strips. IN glass jar mix all the ingredients, season. If the tomatoes are sour, add some sugar. Put the sauce in the refrigerator or cellar for six hours., After that you can serve it to the table.
Caucasian pesto
Ingredients:
- parsley - half a bunch;
- hard sheep cheese - 70 g;
- cilantro - a bunch;
- cedars. nuts - 40 g;
- olive. oil - 90 ml;
- spices.
This is a variation of the classic Italian pesto made with our herbs.
So, wash the greens, tear off the leaves and dry. We put in piles, fold and cut into thin strips, as in the previous recipe. We cut the cheese into cubes.
We put the prepared ingredients in a blender and, constantly adding olive oil, mix. Ready!
If you do not have a blender, then you can simply chop everything as much as possible and let it brew for about an hour.
With sun-dried tomatoes
Necessary:
- sun-dried tomatoes - 8 pcs;
- garlic - optional;
- green basil - a bunch;
- parmesan (or other hard sheep's cheese) - 70 g;
- cashew - 40 g;
- olive oil - 120 ml;
- spices.
We tear off the basil leaves from the stems, rub the cheese and cut the tomatoes. Put everything in a blender or food processor and add oil, mix. Transfer to a clean, dry container and leave in a cool place for 10-12 hours.
Basil sauce for pasta and pizza
Products:
- green basil - 1 bunch;
- olive oil. - 40 ml;
- tomatoes - 700 g;
- garlic - 2 cloves;
- spices.
Remove the skin from the tomatoes and chop. Cut the garlic in advance and tear the basil leaves.
Pour oil into a heated pan, then garlic. Do not forget to stir often, garlic tends to burn quickly. As soon as the smell of garlic begins to spread in the kitchen, add basil. Give it a minute to open up and pour in the tomatoes. Wait until boiling and then wipe through a sieve. If the consistency does not seem thick enough to you, then you can return it to the pan and simmer under the lid until the desired state.
"Russian dressing
Required:
- ripe tomatoes - 0.5 kg;
- shallots - 1 pc (medium);
- celery stalk - 1 pc;
- carrots - 60 g;
- basil - 3 branches;
- oil rast. - 3 table. spoons;
- spices.
Remove the skin from the tomatoes. Peel the onion, carrot and celery and cut into small pieces. Put all the vegetables in a large saucepan and pour 150-200 ml of purified water. We put on medium heat and boil for 30-40 minutes, until fully cooked.
Now we need to grind everything. I know you thought of a blender, but not this time. We need to have small pieces of vegetables in our sauce. Pass through a large sieve.
Chop the basil and add to the sauce along with the spices. If the consistency is not suitable for your dish, you can add water or broth, or, on the contrary, reduce it to make it thicker.
The recipes are varied and simple. Some make great additions to appetizers, while others are great as salad dressings. Rich tomato sauces can be used as an addition to the side dish. Feel free to experiment in the kitchen. Bon appetit!
