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Homemade tomato sauce for the winter

Author
Cookinero 2 Apr 2025
4850
Homemade tomato sauce for the winter

A simple tomato dressing for the winter will make any of your dishes richer and tastier. It can also be used as a dressing for your favorite soups, such as borscht or shchi. This dish is very easy and quick to prepare. The most labor-intensive step of the recipe is pasteurization of the jars.

How to cook Homemade tomato sauce for the winter

Step 1

Homemade tomato sauce for the winter

It is necessary to place the jars in the oven for sterilization. Preheat the oven to 120 degrees. Keep the jars and lids in the oven for 13-15 minutes.

Step 2

Homemade tomato sauce for the winter

Cut the tomatoes into large wedges.

Step 3

Homemade tomato sauce for the winter

Peel the garlic cloves and cut into slices.

Step 4

Homemade tomato sauce for the winter

Grind tomatoes and garlic in a blender until smooth.

Step 5

Homemade tomato sauce for the winter

Pour the dressing into a saucepan, add salt and ground black pepper to taste. Bring the sauce to a boil over low heat.

Step 6

Place the slightly cooled sauce into jars. A simple tomato dressing for the winter is ready!

Homemade tomato sauce for the winter - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute canned tomatoes (preferably whole, peeled) for fresh ones. Drain excess liquid before blending, and adjust seasoning as canned tomatoes may already contain salt.
When stored in sterilized jars and sealed properly, the sauce can last up to 2 weeks in the fridge. For longer storage, keep it in the freezer for up to 6 months.
Absolutely! Simply omit the garlic if you prefer a milder taste. You can add a pinch of sugar or herbs like basil or oregano to enhance flavor instead.
Gently reheat the sauce in a saucepan over low heat, stirring occasionally. If frozen, thaw it in the fridge overnight before reheating.
Yes! Sauté finely diced onions or bell peppers before blending them with the tomatoes for added flavor and texture. Adjust seasoning as needed.
Yes, if properly sterilized and sealed, the sauce can be canned using a water bath or pressure canner for shelf-stable storage. Follow USDA guidelines for safe canning practices.
Simmer the blended sauce uncovered for an additional 10–15 minutes to thicken it. Stir frequently to prevent sticking.
Use it as a pasta sauce, pizza base, or in soups, stews, and casseroles. It’s also great as a dipping sauce for bread or meatballs.

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