A traditional dish of Russian feasts made from tomatoes - Krasnodar sauce - won the hearts of Russians several decades ago. This aromatic tomato delicacy is combined with meat dishes, serves as a component of various gravies, and is used as a seasoning in soup. How to prepare Krasnodar tomato sauce at home and prepare it for the winter? Let's look at several simple and tasty methods, and look at the intricacies of preservation and preparation.
Subtleties of preparing Krasnodar sauce for the winter
To preserve vitamins when preparing tomatoes for the winter in the form of sauce, you must correctly follow the preservation process and strictly follow the recipe.
Basic rules for canning and subtleties of preparing Krasnodar sauce for the winter:
- Jars must be sterile.
- Only hot product is poured into sterilized containers.
- You need to taste the dish at various stages of cooking.
- After the preservation procedure is completed, jars with snacks are insulated by covering them with a blanket and placing them next to the radiator.
- For storing and sealing jars, choose only high-quality lids.
- Add the garlic immediately before sealing the jars.
The basic rule for long-term winter storage of tomato sauce is sterility and the right choice of products. In order for the dish to be stored until spring, it is necessary to add a preservative in the form of vinegar or citric acid to the finished product.
How to choose the right products?
The selection of products will depend on the recipe. The main ingredient is tomatoes. They should be ripe, elastic, without signs of rotting. During the preparation of the snack, they will have to be peeled. Spices are selected according to taste and according to recipes. Each housewife eventually develops her own secret ingredient.
Preparing containers
As a rule, Krasnodar sauce is stored in glass jars for the winter. The container must be prepared and sterilized. The most convenient way to do this at home is in a water bath.
We will need an old teapot with a wide neck, into which we pour water, place a jar on the neck and put it on the fire.After the water has boiled, the jar should be kept above the steam for 10-15 minutes; a tin lid is immersed in the kettle itself with boiling water for 3-5 minutes to seal it.
Important! Do not immerse a cold jar suddenly into hot steam - the glass container may burst due to temperature changes.
How to prepare Krasnodar sauce at home?
At home, preparing the dish is quite simple; it is better to use products from your own garden rather than store-bought ones. If you follow the recipe and canning rules, the fragrant preparations will delight you all winter.
Classic recipe
The popular recipe for Krasnodar sauce has been passed down from generation to generation for many years. This tomato sauce resembles ketchup in taste and recipe. Let's consider the classic technology of a flavorful dish. Ingredients:
- fresh tomatoes;
- red apples;
- salt;
- sugar;
- cinnamon;
- ground black pepper;
- fresh hot chili pepper;
- vinegar;
- garlic;
- ground nutmeg;
- mustard honey
An important nuance of preparation is the preparation of tomatoes; it is necessary to remove the skin from them. To do this, place the tomatoes in boiling water for about 3-5 minutes, quickly remove them and place them in a dish with cold water. The skin breaks and is easy to remove.
Next, the peeled tomatoes are chopped and stewed in a deep frying pan for about 15-20 minutes. At this time, the apples are peeled and cored and cut into slices. In a separate pan they must be boiled until completely softened.
Stewed tomatoes and boiled apples are mixed and crushed to a puree consistency in a blender. The mass must be rubbed through a sieve and excess liquid removed. Next, bring the tomato-apple pulp to a boil, add spices, honey and boil for another 5 minutes, add garlic a minute before readiness.The sauce is ready to roll.
Soviet Krasnodar sauce
The taste of the Krasnodar dish, prepared according to the Soviet recipe, is more rich, juicy and aromatic. The secret ingredient in this case is fresh red bell pepper. It must be added to the classic recipe in a ratio of 1:2 to tomatoes. Tomatoes, peppers and apples are twisted through a meat grinder and stewed together for 20 minutes. Further, the entire process is carried out using classical technology.
Making a Soviet appetizer is not difficult, it is important to use only fresh ingredients.
Fragrant way
When preparing a fragrant sauce, you can use ready-made tomato paste instead of ripe tomatoes. Apples use sweet and sour varieties. The cook’s imagination in this case is limitless; you can use the following spices:
- sweet pea;
- basil;
- carnation;
- various types of pepper;
- coriander.
If you add apple cider vinegar to the dish, the taste will be original and piquant. Preservation will increase the shelf life of the product.
Barbecue sauce
To prepare Krasnodar sauce for shish kebab, you need to increase its level of spiciness. The amount of ground black pepper increases, bell pepper and onion are added. In this case, the onions are stewed together with tomatoes, peppers and apples, then the vegetable mixture is twisted through a meat grinder and cooked for another 10 minutes. Spices are added at the end, when the sauce has already thickened.
Storage time and periods
Krasnodar sauce, seasoned with vinegar or citric acid and rolled into sterilized jars, can be stored in the cellar for several years.
There are recipes in which the shelf life of the finished product is limited, the snack must be consumed within several months, and the preparation must be stored in the refrigerator.
