Tomato pasta sauce made from tomato paste, tomato. Recipe

Classic sauce recipe

The classic recipe came to us from Italian cuisine. The sauce is prepared very quickly and easily. It is only important to stock up on good olive oil. In this case, the basis of the sauce will be not only fresh tomatoes, but also canned ones. It is advisable to take homemade preparations. The calorie content of such a sauce will ultimately be approximately 75.6 kcal per 100 g.

Tomato sauce for pasta, classic recipe.

What ingredients will you need?

For the dish you need to take:

• tomatoes (canned) – 750-800 g;
• onion – 1 pc.;
• garlic – 3 cloves;
• fresh tomatoes – 4 pcs.;
• olive oil and tomato paste - 2-2.5 tbsp. l.;
• dry oregano and sugar - 1 tbsp. l.;
• salt.

Step-by-step cooking process

Cooking steps:

1. Immediately you need to take a large, capacious saucepan with a thick bottom. The olive oil will be heated in it.
2. The husk is removed from the onion. The remaining part crumbles into cubes. The garlic is peeled and then crushed with a knife blade.
3. Throw the onions and garlic into a pan with hot oil and simmer for about 6-7 minutes.
4. It is best to remove the skin from canned vegetables. Afterwards they are randomly cut and moved to other products. Sand, spices and tomato paste are also poured there. All that remains is to salt the mass and leave it to simmer over low heat for 17-20 minutes.
5. Sugar, oregano, and paste can also be sent here with tomatoes. If necessary, it can be salted. The mixture will simmer for 17-20 minutes. All this time it should be stirred gently periodically. But this must be done from the very bottom so that the mixture does not stick. During the recommended time, the sauce will evaporate by approximately 1/3 of the total mass.
6. Next, you can start with fresh tomatoes. After washing, they get rid of the skin. To make this simple, make a shallow cut on each vegetable (crosswise), after which they are poured with boiling water for about 1 minute. Afterwards, you can drain the water and remove the skin by simply pulling it by the edges. This will be very easy to do. It is also advisable to remove the seeds. For example, with the tip of a sharp knife.

7. All that remains is to cut the fresh prepared tomatoes into pieces and simmer with the rest of the ingredients for 2-3 minutes.

The resulting sauce should be served warm or hot. You can bring it to a brighter taste with various additional spices.

What can I add?

Green onions also fit perfectly into the sauce under discussion. It is first crumbled and added to the tomato mass in a frying pan at the very last moment. You can add onions to the already fully prepared sauce or simply sprinkle it on top of the treat with it.

Rules for serving dishes, decoration

The pasta should be boiled in advance and placed on serving plates. The sauce will be poured from above into the middle of the portion. You can immediately mix it with the side dish already in the frying pan and only after that put the dish on plates.

Creamy spaghetti sauce

Spaghetti sauces are a special topic for every Italian. This is a flight of fancy and passionate improvisation. To understand the character of the representatives of this exotic country, you need to at least once try to make spaghetti sauce at home. The recipe for preparing the basic cream sauce is as follows:

• 150 gr. butter;
• half a glass of cream;
• half a liter of milk;
• 200 gr. hard cheese;
• 1 medium carrot;
• a couple of spoons of flour;
• egg yolk;
• salt and pepper (optional).

Step-by-step cooking instructions:

1. Place the oil in a thick-bottomed saucepan. Let it melt completely.
2. Add flour there and fry until a beautiful golden hue. Gently pour in the milk in a thin stream. Stir constantly for 10 minutes while the brew cooks.
3. Pour in the cream, mashed yolk, and grated cheese.
4. Add salt and pepper to your taste.
5. Bring the liquid to a boil and add grated carrots.

A wonderful creamy sauce for spaghetti at home is ready, it is somewhat reminiscent of the famous bechamel. Pour it generously over the prepared pasta, add herbs, and serve for lunch.

With meat

Tomato sauce for pasta can be prepared immediately with meat additive. Then you won’t need to bother with cutlets, chops or meatballs separately. You will get a complete, delicious, hearty lunch or dinner. In general, any meat is suitable for the dish under discussion. For example, pork will fit perfectly into the treat.

It is worth choosing a good piece of fillet without excess fat.

What ingredients will you need?

For the dish you need to take:

• pork – 370-400 g;
• tomato paste and salt - 1 tsp each;
• onions and carrots - 1 pc.;
• flour - 1 tbsp. l.;
• oil, spices.

The easiest way is to immediately take a spice mixture made for pork. ½ tsp will be enough.

Step-by-step cooking process

The cooking process includes several stages:

1. The vegetables listed are washed, peeled, and randomly chopped. Don't make their pieces too small. Let the vegetable component be felt well in the treat. So, instead of grating the carrots, you can simply chop them into strips.
2. The meat is washed with water and then dried. It is convenient to do this with both paper and fabric towels. It is important that there is no moisture left on the pork (or other selected product) before frying.
3. Afterwards the meat is chopped into pieces. They should turn out small. Such pieces will speed up the process of preparing the treat and will be especially convenient for gravy.

4. You will need to pour oil into the frying pan and heat it well. Afterwards, pour the meat pieces into boiling fat and fry on all sides. In this case, the fire should be made high so that the pork is covered with an appetizing crust. It is important to turn the meat frequently.
5. Then the previously prepared vegetables are poured into the frying pan. After stirring, frying the products together will take 4-4.5 minutes. In the process, the mass is salted and supplemented with spices.
6. While the meat base is simmering in the pan, you can make the gravy. For her, the tomato paste and all the flour are sent into the bowl. The latter is needed to thicken the mass. After mixing, it will form a thick paste. This mixture should be diluted with cold water (boiled). About ½ tbsp will be enough. This trick will help avoid lumps in the sauce.
7. All that remains is to pour the tomato mass into the frying pan. It is allowed to add salt to the treat. After about 7-8 minutes of simmering it on low heat under the lid, you can turn off the stove.

If you want a thinner sauce, you just need to increase the amount of water. With the specified portion of liquid, the gravy will be quite thick.

Rules for serving dishes, decoration

Pre-cooked pasta should be placed on plates while still warm. Spread the sauce with the meat on top. It is advisable to try the treat immediately. It is also important to sprinkle it with any chopped herbs. Even cilantro will do if everyone in the house loves it.

What determines the energy value of navy pasta?

The energy value of naval pasta depends on:

• the type of flour products used (it is preferable to use only durum wheat);
• quality of minced meat (minced meat is considered optimal if there are no by-products, skin or lard in its production);
• the type of meat used in the production of minced meat (the energy value of the finished dish will be lower if in the preparation of naval pasta it was not minced pork, but, for example, chicken or turkey);

• minor ingredients (for example, adding olive oil, tomato paste, mayonnaise, and so on);
• method of preparing the dish (naval pasta can not only be cooked in a frying pan, but also baked in a slow cooker and stewed in the oven);
• the amount of oil used when frying minced meat and vegetables (if this is implied by the selected recipe).

With mushrooms

Tomato sauce for pasta will have a brighter, interesting and rich taste if you add any mushrooms to it. It's easier to use champignons.

They do not require pre-cleaning, boiling or other heat treatment. Simply grind them up.

What ingredients will you need?

For the dish you need to take:

• champignons – 270-300 g;
• tomatoes – 650-700 g;
• onion – 1 pc.;
• garlic – 3-4 cloves;
• oil, salt, thyme, oregano and basil.

You can use dried herbs and other herbs according to your taste. For the specified amount of food, you should take approximately ½ more standard pack of spaghetti. To speed up the process of preparing the sauce, you can immediately use canned tomatoes.

Step-by-step cooking process

Cooking steps:

1. Immediately all ripe tomatoes are sent to a suitable container and poured with boiling water for approximately 4-6 minutes. In this recipe, their quantity can be increased, then the sauce will not be thick, but like gravy.
2. When the specified period has expired, it’s time to transfer the tomatoes to cold water. This will allow the vegetables to cool quickly.
3. Afterwards the tomatoes will be peeled. In the process, it is important to cut out the place where the stalk was attached. This can be easily done with the tip of a sharp knife. If using canned vegetables, you can skip the first three steps and go straight to chopping them.
4. It is best to place the peeled tomatoes in a blender bowl. There they will be ground to a homogeneous thick puree. The resulting tomato mass is set aside for a while while the other components are prepared.
5. Peeled onions are chopped with feathers. But you can also choose cubes or half rings.

6. The mushrooms should be immediately divided into parts, and then the caps should be cut into slices, and the legs into circles.
7. In a frying pan with oil, first fry the onion until transparent. Afterwards you can add finely chopped garlic to it. Cook the ingredients together until the onion is slightly golden and the aroma of the garlic is significantly enhanced.
8. Next, the previously chopped mushrooms are transferred to the already soft onions. Over high heat, evaporate the juice that has separated from the champignons from the pan. This mass is salted to taste. At the same stage, all the spices are added to the mixture. 2-3 pinches of each spice will be enough. If dried basil is used, then you can take about 1 tsp.
9. After mixing the mushrooms with spices, you need to leave the pan on the stove for a few minutes. During this time, the spices will warm up well and reveal their aroma.
10. After about 1.5 minutes of heating, you can pour chopped tomatoes into the mass.
11. All that remains is to bring the sauce to an active boil and then cook it to the desired thickness.

At the very end of the process it is worth adding salt to the mass. It is also advisable to let the finished sauce brew on a cooling stove under the lid. This process will take about 8-9 minutes.

Rules for serving dishes, decoration

Spaghetti should be cooked in advance. The ready-made side dish is mixed with tomato and mushroom sauce. Thanks to the champignons, it turns out very satisfying. In the end, you can serve the dish even without meat.

Pesto

There are sauces that do not require heat treatment when preparing them. These include pesto sauce. The required concentration is achieved not during the cooking process, but by grinding the ingredients with a pestle in a mortar or in a blender to a puree. This method of preparation allows you to preserve all the beneficial substances, vitamins and microelements present in the products. Spaghetti with pesto sauce has an original bright taste and unsurpassed aroma.

For preparation you need the following ingredients:

• green basil - 1 bunch;
• hard cheese - 50 g;
• garlic - 1 clove;
• pine nuts - 30 g;
• parmesan - 150 g;
• olive oil - 100 ml;
• salt - to taste.

From tomato paste

You can make tomato sauce for pasta even just from tomato paste. This recipe requires a minimum of ingredients. But it turns out no less tasty than using only fresh tomatoes.

This option is especially relevant for winter, when it is difficult to find ripe, high-quality tomatoes on sale. 2 tomatoes will be enough.

What ingredients will you need?

For the dish you need to take:

• tomato paste - 4.5-5 tbsp. l.;
• tomatoes – 2 pcs.;
• onion – 1 pc.;
• oil – 3.5-4 tbsp. l.;
• salt and sugar.

Step-by-step cooking process

Cooking steps:

1. The peeled onion should be finely chopped immediately. You will first need to pour boiling water over the tomatoes to remove the skin. Afterwards, the prepared tomatoes are cut into miniature cubes. During the process, dense places where the stalks are attached should be removed.
2. Pour onions into a frying pan with oil. When the pieces of this vegetable become transparent, you can add the tomatoes and leave the mixture to simmer until thickened.
3. All that remains is to add the vegetable paste, sugar and salt. You can use any spices. After thorough mixing, reduce the heat and leave the mixture to cook for a quarter of an hour.

The resulting sauce is immediately served hot over the pre-boiled pasta. It keeps well in the refrigerator for several days.

Rules for serving dishes, decoration

Pasta with sauce makes a delicious side dish. You can serve it for lunch with cutlets, chops, sausages or hunting sausages.

Nutritional and energy value:

From fresh tomatoes

Tomato sauce for pasta can also be supplemented with sweet pepper. Cheese will fit perfectly into this dish. It is best to use Parmesan.

If you couldn’t find it on sale, any other hard one will do.

What ingredients will you need?

For the dish you need to take:

• tomatoes and garlic cloves - 2 pcs.;
• sweet pepper – 1 pc.;
• parmesan – 130-150 g;
• olive oil, Italian herbs, soy sauce - 1 tbsp. l.;
• salt.

Step-by-step cooking process

The cooking process includes several stages:

1. Vegetables are washed and dried. Tomatoes should be doused with boiling water. Afterwards the skin is removed. It will be more convenient to do this if you make a crosswise cut on the vegetables in advance with a sharp knife.
2. You also need to remove the places where the stalks were attached from the tomatoes, and chop the rest into neat small cubes.
3. The pepper will need to be removed from seeds, stems and membranes. The pulp is also cut into neat cubes.
4. Heat the olive oil in a small frying pan and add the bell peppers first. The vegetable will fry for about 2.5-3 minutes with frequent stirring.
5. Garlic without the husk will need to be crushed in a mortar. It is also possible to finely rub this component or pass it through a press.

6. The mass will simmer for a quarter of an hour. Immediately you need to add all the spices and classic salty soy sauce without additional additives.
7. Be sure to add a small amount of boiled and already cooled water to the future sauce. 50-70 ml will be enough.
8. All ingredients should be simmered in a frying pan until soft. Afterwards, you can add Parmesan (or other selected cheese), processed with a grater with the smallest divisions.

The fully prepared sauce should be allowed to brew on the stove, covered, for some time.

Rules for serving dishes, decoration

When the mixture has infused sufficiently, it’s time to mix the sauce with the pre-cooked pasta. You can add extra cheese at this point. Then the treat will end up even more tasty and satisfying.

Tomato sauce for spaghetti

A classic of the genre and the true soul of Italian cuisine is spaghetti sauce made from bright tomatoes. It is believed that if you came to Italy and did not try this dish, you went in vain. Everything great is simple. Today you will learn how to make tomato sauce for spaghetti at home. Please note that this does not require any special knowledge. For the dish prepare:

• 8 medium ripe tomatoes;
• half an onion;
• a couple of cloves of garlic;
• 2 large spoons of olive oil;
• level spoon of sugar;
• salt and pepper (as much as you like);
• thyme, basil to taste.

A simple spaghetti sauce is prepared like this:

1. Wash the tomatoes thoroughly, cut an X at the stem and place in a container with boiling water for a couple of minutes.
2. Remove and quickly transfer to ice water. The skin should come off. Remove any remaining residue from the tomatoes.
3. Cut the tomatoes into large cubes, chop the onion finely, and squeeze the garlic through a garlic press.
4. Pour olive oil into a deep frying pan and add onions. Add salt, sprinkle with black pepper and fry until soft.
5. Add 1 squeezed clove of garlic and after a minute add tomato cubes.
6. Simmer over high heat, mashing the tomatoes. After 5 minutes of intense simmering, the excess liquid will evaporate.
7. Season the dressing with sugar, salt and pepper.
8. Combine with fresh basil, spices, and add the remaining garlic. Boil and remove from the stove.

Let the prepared gravy cool. If desired, add salt or increase the amount of black pepper. You can change the spaghetti sauce recipe to suit your taste preferences. Any herbs or original spices will bring newness to the flavors, and perhaps you will like a different variety of tomatoes much more.

With minced meat

Tomato sauce for pasta can be varied with minced meat. Chicken, turkey, pork or beef work well. Another option is to prepare compound minced meat. For example, mix chicken and pork or pork and beef at once. In any case, you will get a very satisfying sauce, which, in combination with pasta, will create a complete meal for the whole family. All that remains is to supplement it with fresh vegetables and/or salad.

What ingredients will you need?

For the dish you need to take:

• minced meat (any meat) – half a kilo;
• tomato paste – 4-4.5 tbsp. l.;
• champignons – 130-150 g;
• clove of garlic, onion and celery stalk - 1 pc.;
• dried basil, butter and olive oil - 2 pcs.;
• chicken broth – 2 tbsp;
• mint (dried) and sugar - ½ tsp each;
• salt – 1 tsp.

Step-by-step cooking process

The cooking process includes several stages:

1. Onions and garlic need to be peeled. And from celery - remove coarse threads. It’s easy to do this even just with your hands. Otherwise, dense threads will interfere with the finished paste.

2. The onion is chopped into small cubes, the garlic is processed in a mortar. You can also grate it. Celery needs to be cut into thin slices.
3. Olive oil is poured into the frying pan. When the vegetable fat is hot, you can add all the ingredients crushed in the steps above. The ingredients need to be simmered together in a frying pan, stirring them frequently with a spatula/spoon. Leave food on the stove until the onion softens and becomes translucent.
4. While the aromatic vegetable frying is being prepared, you can take care of the mushrooms. The thin outer skin of the champignons is first removed. Then you can chop them into tiny cubes.
5. The butter is placed in a separate frying pan. It melts over medium heat. Later, minced meat is sent there. Fry the meat for a quarter of an hour, breaking up lumps and stirring frequently.
6. Afterwards it’s time to add the prepared mushrooms to the meat. Together the products will cook for another 3-4 minutes.
7. All that remains is to transfer all the other ingredients specified in the recipe into the frying pan, mix well and pour in the broth. It is allowed to take not only chicken, but also any other. Even mushroom or vegetable will do.
8. When the contents of the pan are already boiling, it’s time to reduce the heat and leave the treat to simmer for approximately 50-55 minutes. Be sure to stir the sauce from time to time. Over the past period of time it should boil down. You can achieve the desired density of the mass.

The sauce should be served immediately – freshly prepared and thick.

Rules for serving dishes, decoration

The resulting mass is combined with pasta, mixed well and then placed on plates. You can serve sliced ​​vegetables or salad separately. For example, from tomatoes, sweet peppers, celery and vegetable oil with spices.

Delicate creamy sauce with melted cheese for pasta