Sauce of tomatoes and apples - spicy seasoning for fish and meat dishes. How to cook a sauce of tomatoes and apples with spices

Sauce of tomatoes and apples - spicy seasoning for fish and meat dishes. How to cook a sauce of tomatoes and apples with spices

Tomato and apple sauce is a great alternative to shopping ketchup and the best seasoning for meat and fish.

It can be prepared for the winter.

Depending on the ingredients used, the sauce can be spicy or with a mild spicy taste.

Tomato and apple sauce - basic cooking principles

To prepare a sauce of tomatoes and apples will not be easy. Tomatoes - the basis of the sauce. The flavor of the future seasoning will depend on the variety and quality of this vegetable. Fruits must be ripe and fleshy. It is advisable to use tomatoes grown in open ground.

Apples for sauce is better to take sour-sweet varieties.

Tomatoes wash, pour boiling water and remove the thin skin. The flesh of the tomato is cut into slices or small pieces.

Apples are peeled, cut out the core and crushed into random slices. Tomatoes and apples are placed in a saucepan and put on a moderate heat. The mass is cooked, stirring until the apples are soft. In addition to tomatoes and apples, you can add onion or sweet pepper to the sauce. Then the mass is interrupted by an immersion blender and boiled for an hour.

A few minutes before the end of cooking, salt, vinegar, sugar and spices are put in the sauce. Spices can be used to your taste. A mixture of peppers, cinnamon, fresh or dried ginger, cumin and cloves is best. Add chopped parsley, dill or basil.

For the thickness of the sauce, you can enter the flour, pre-fry it until golden.

Recipe 1. Tomato and apple sauce for the winter


  • one and a half kilograms of ripe tomatoes;
  • black and red ground peppers;
  • 250 g apples;
  • 50 ml of apple cider vinegar;
  • 120 g onions;
  • one and a half glasses of white sugar;
  • 45 g table salt.

Method of preparation

1. My tomatoes, cut the stalk and pour boiling water over them. Remove thin skin. Chop the flesh into thin slices. 2. Clean the onion from the husk, rinse and shred it.

3. Cut the peeled apples in half and remove the middle part of the stalk. Cut the fruit into small random slices.

4. Combine the tomatoes with apples and tomatoes in a saucepan. Put it on a small fire and bring the mass to a boil. Cook, stirring occasionally, until the onions are transparent. It will take about 20 minutes.

5. We mix the mixture of vegetables and fruits with an immersion blender. We continue to boil down the sauce for another 50 minutes. Do not forget to stir, so that the mixture is not burnt. A quarter of an hour before the end of cooking, add sugar, apple cider vinegar, black and red pepper, table salt to the sauce.

6. Pour the sauce into warm sterile jars and cork hermetically with a sealing key. We place the jars under the blanket and leave them until they are completely cooled.

Recipe 2. Tomato and apple sauce in a slow cooker


  • two apples;
  • 5 g sweet paprika;
  • kilogram of tomatoes;
  • 30 g of table salt;
  • two onions;
  • 50 g of tomato paste;
  • 50 ml of vegetable oil;
  • 30 ml of Worcestershire sauce;
  • 200 g of white sugar;
  • 200 ml apple cider vinegar.

Method of preparation

1. Wash the tomatoes and make a cross-cut from the stalk side. Pour boiling water over tomatoes and leave for a minute. Then drain the water and immediately place the tomatoes in cold water. Remove the thin skin from the fruit. Pulp cut into arbitrary pieces.

2. Peel the onions from the husk and finely crumble. Remove the peel from the apples, remove the seed boxes from the stem. Chop the fruit pulp into small cubes.

3. Turn on the multicooker in “extinguishing” mode and set the time on the panel for an hour.

4. Pour oil into the pan of the appliance. Put onion and sprinkle it, stirring, until transparent.

5. Add tomatoes and apples to onions and mix with a wooden spatula. Season the mixture with salt, sweet paprika and sugar. Here, send the tomato paste and pour in apple vinegar and Worcester sauce. Stir, close the lid and simmer until the set time is up. 6. Prepare the hot sauce packaged in dry sterile jars or bottles and tightly tighten the tin lids. Cool the sauce, wrapped it with a blanket, and send in storage in the cellar or pantry.

Recipe 3. Tomato and apple sauce with ginger root


  • table salt - 25 g;
  • ripe tomatoes - a kilogram;
  • ginger root - 25 g;
  • apples - a kilogram;
  • carnation - 15 buds;
  • four onions;
  • black pepper - 24 peas;
  • Vinegar 9% - 300 ml;
  • sugar - 250 g;
  • chilli - 4 pods.

Method of preparation

1. Tomatoes my, make a cross-shaped incision in the region of the stem. Dip the fruit in boiling water for a minute. Then take out the tomatoes in a colander and immediately place them under a stream of cold water. We remove from a tomato thin skin. Pulp cut into arbitrary pieces.

2. Apples clean and cut out the core. The flesh is cut into medium pieces. Onions free from husk and finely shred.

3. Clean the chili peppers from the seeds and chop them finely.

4. Fold the tomatoes, apples and onions into the pan, pour in a little filtered water and cook, cover with a lid, half an hour on low heat.

5. Add crushed chili, sugar, vinegar, salt and other spices to the boiled mass. Cover with lid and cook for the same amount of time. Then mass fray through a sieve.

6. Put the mashed potatoes in a saucepan and boil over low heat, stirring to a thick cream. Pour the prepared sauce over dry sterile bottles or cans and spin them with tin lids. Fully cool by placing the container under the blanket.

Recipe 4. Spicy tomato and apple sauce


  • tomatoes - three kilograms;
  • neskec - five pods;
  • ground cumin - 3 g;
  • sugar - 250 g;
  • ground black pepper - 5 g;
  • salt - 50 g;
  • cinnamon - 3 g;
  • vinegar 9% - 150 ml;
  • ground cloves - 5 g;
  • sunflower oil - 50 ml only garlic cloves;
  • three large apples;
  • sharp lane

Method of preparation

1. Tomatoes mine and prune the place where the stem was located. Cut in half and twist in a meat grinder through a fine grate.

2. Cut a stem from hot pepper and remove it together with the seeds. We clean the apples, cut into quarters and cut the core. We skip everything through a meat grinder and add to the tomato mass.

3. Put the saucepan with the tomato-apple mixture on a slow fire and cook for an hour and a half.

4. Ten minutes before the end of cooking, season the sauce with sugar, spices and salt. Pour in sunflower oil. Stir.

5. Before removing from heat, add vinegar. Bottling sauce is bottled or jars and spin boiled tin lids. We wrap a blanket and leave to cool until the morning.

Recipe 5. Tomato and apple sauce with sweet pepper


  • fleshy tomatoes - a kilogram;
  • red ground pepper;
  • sour apples - 400 g;
  • two cloves of garlic;
  • sweet pepper - 300 g;
  • 70% vinegar - 40 ml;
  • sugar - 100 g;
  • vegetable oil - 5 ml;
  • salt - 60 g.

Method of preparation

1. My tomatoes, pour round boiling water and carefully remove the thin peel. We clean the apples from the rind and cut out the cores. We rinse the sweet pepper, dry it and clean the stalk and seeds.

2. Fruits and vegetables are chopped with a meat grinder or blender. We shift the resulting mass into a saucepan, pour in vegetable oil, mix and set on a small fire.

3. When the mass starts to boil, reduce the heat to minimum and cook the sauce for an hour, constantly mixing the contents of the pan.

4. Season the sauce with salt, red pepper, sugar and add crushed garlic. Cook another quarter of an hour.

5. Pour in the vinegar and cook for about five minutes. Ready sauce is poured into sterile dry bottles or cans and tightly twisted tin lids.

Recipe 6. Sour-sweet tomato and apple sauce


  • 9% table vinegar - 10 ml;
  • two kilograms of tomatoes;
  • clove of garlic;
  • 250 g of red sweet apples;
  • black and red ground peppers;
  • 5 g of honey;
  • 1 g ground cinnamon;
  • 1 g nutmeg.

Method of preparation

1. Wash the washed tomatoes with boiling water and remove the skin from them. Cut the flesh into small random pieces and spread into an enameled pan. We put on a low fire and simmer for half an hour.

2. My apples, cut out the core, chop the pulp of the fruit into slices. Put in a saucepan, pour a little water and cook on low heat until soft. Then pour the broth, and grind the apples through a sieve.

3. Tomato mass slightly cooled and just as apples grind through a sieve. Mix apple and tomato puree. We put on the fire and cook for ten minutes.

4. Add honey to the sauce, season with spices and cook, stirring until the mass thickens. Then squeeze the garlic into the pan, pour in the vinegar and cook for another five minutes. Hot sauce is poured into a dry glass container and twisted with boiled caps.

Tomato and apple sauce - tips and tricks

  • It is better to prepare the sauce from fleshy tomatoes with dense pulp.
  • When cooking sauce, be sure to remove the foam.
  • Add spices, sugar and salt only after the excess moisture has evaporated.
  • To make tomato sauce uniform and seed-free, wipe it through a fine sieve.
  • When adding spices, constantly taste the sauce. If sour apples can add a little more sugar.
  • Table vinegar can be replaced with apple or grape.
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