Tomato paste sauce is a simple recipe. Recipe with photos of rich gravy made from tomato paste with flour at home

10.03.2024

Tomato sauce is a great addition to main dishes. It goes great with meat, vegetables, cereals and pasta. The recipe for this sauce is quite simple. How to make tomato sauce will be discussed in this article.

A little about the benefits of tomato sauce

Before you start preparing a dish, you need to learn about its beneficial properties. The main ingredient from which the gravy is prepared are tomatoes. This vegetable contains lycopene, a substance that prevents the appearance of cancer cells in the body. In addition, tomato sauce is considered a low-calorie product. Therefore, it can replace fattier mayonnaise and sour cream. This will not make the taste of the dish worse; on the contrary, it will acquire new interesting shades.

Natural is definitely good for health. You can buy it in the store, but it is better to prepare it at home. Then the housewife can be sure that her tomato sauce does not contain any harmful additives or preservatives.

Ingredients for Tomato Paste Sauce

To prepare the sauce you will need the simplest and most affordable ingredients:

tomato paste - 70 grams;
sugar - 1 tablespoon;
onions - 1 piece;
vegetable oil - 2 tablespoons;
flour - 2 tablespoons;
black pepper - 2-3 pinches;
salt - half a teaspoon;
laurel leaf - 2-3 pieces;
water - 300 milliliters;
spicy dry herbs - 2 pinches.

Method for making tomato paste sauce

First of all, you need to peel, wash and finely chop the onion. Then you need to lightly fry it.
Now in a separate container you should mix sugar, salt, flour and
After this, you need to pour water into the resulting mass and mix everything thoroughly.
Next, the liquid should be poured into the frying pan with the onions. Cook the tomato paste sauce over low heat until a thick consistency is obtained. In this case, the mass must be constantly stirred.
As soon as the sauce begins to thicken, you need to add spices and herbs to it.

The tomato sauce is ready. Before serving, it should be left to simmer under the lid closed for several minutes. This sauce will make any dish more appetizing and tasty.

Ingredients for tomato sauce made from fresh tomatoes

Now you know how a thick and flavorful gravy is created. Tomato paste, flour and onions are the main ingredients for making the sauce. However, it can also be prepared from fresh tomatoes. To do this, you should stock up on the following products:

tomatoes - 1 kilogram;
onion - 1 piece;
garlic - 2 cloves;
sunflower oil - 2 tablespoons;
mozzarella - 150 grams;
bay leaf, spices - to taste.

Method for making tomato sauce from fresh tomatoes

First, heat the oil in a frying pan and fry the onions in it. Cooking time is seven to eight minutes.
Then you need to add chopped garlic to the onion and fry the vegetable mixture for another two minutes.
Next, you need to scald the tomatoes with boiling water in order to easily remove the skin from them. Then the tomatoes should be cut into large pieces and placed in a frying pan. Now the vegetable mass needs to be salted and seasoned with spices.
After this, the sauce must be brought to a boil and simmered over moderate heat until cooked. Cooking time is approximately twenty minutes. In this case, the mass must be constantly stirred.

The tomato sauce is ready. Sauce made from fresh vegetables is especially healthy.

Ingredients for Tomato Gravy from Canned Vegetables

Tomato sauce can also be made from spices already present, which give the dish a piquant taste and aroma. In order to prepare such a sauce, the following ingredients are used:

peeled tomatoes, in their own juice - 1 can;
garlic - 5-6 cloves;
salt - half a teaspoon;
lemon juice or vinegar - to taste;
sugar - 1 tablespoon;
greens, hot pepper - to taste.

Method for preparing tomato sauce from canned vegetables

To begin, the tomatoes should be removed from the jar. Vegetables along with juice should be placed in a blender and turned into a thick, homogeneous mass.
Then the product must be poured into a saucepan, placed on the stove and brought to a boil.
After this, you need to taste the sauce and add spices if necessary.
As soon as the tomato sauce boils, it must be removed from the heat.
Next, you need to add finely chopped garlic into it and mix everything well.
If desired, you can add finely chopped herbs to the sauce.

Tomato sauce is ready. It should be remembered that vegetables in their own juice are prepared with the addition of sugar, salt and spices. Therefore, when creating a sauce, the housewife will have to focus on her own taste, so as not to spoil the dish with unnecessary seasonings. The product can be stored in the refrigerator for about a week. Usually during this time it is eaten without a trace.

Now you know how to make tomato sauce. Bon appetit!

If you need to add tomato sauce to a finished dish, but you’ve run out of it, no problem! A tasty gravy can be prepared using a concentrated product. After all, every zealous housewife always has a bag or jar of tomato paste in her refrigerator. To make the sauce truly tasty, rich and aromatic, the main ingredient must be of high quality. Use only proven paste that you are confident in.

Tomato sauce with onions, garlic and spicy spices will perfectly complement spaghetti, rice, meat and potato dishes. This gravy should be stored in the refrigerator for no more than three days. Homemade tomato sauce made from tomato paste is an excellent alternative to expensive store-bought ketchup.

Taste Info Sauces

Ingredients

tomato paste - 150-200 g;
onions - 1 pc.;
garlic - 3-4 cloves;
a mixture of Italian or Provençal herbs - to taste;
vegetable oil - 2-3 tbsp;
salt - 0.5 tsp;
sugar - 2-3 tbsp;
bay leaf - optional;
coriander - a pinch;
water – 1-2 tbsp.;

How to make tomato paste sauce

First of all, it should be noted once again that to prepare a delicious sauce you should use only high-quality tomato paste, personally tested. The product must not contain starch or flour.

Finely chop one peeled medium onion along with cloves of garlic.

Prepare the spices for the sauce. Ready-made mixtures of dry herbs (Italian or Provençal), coriander or bay leaf work well.

Now go to the stove to prepare the sauce. Pour a few tablespoons of vegetable oil into a heated frying pan. Add onion, garlic and spices to hot fat. Cook, stirring occasionally, until the vegetables are golden brown. When roasted, spices reveal their aroma better. Add a pinch of sugar and salt.

Add tomato paste to the pan with onions and mix well. Fry everything together for a few minutes.

Pour boiling water (1-2 cups) into the pan. The amount of liquid depends on the desired thickness of the sauce, vary it at your discretion.

Simmer the tomato sauce over moderate heat until desired consistency. While cooking, taste the gravy and adjust with sugar and salt if necessary. At this stage, the tomato sauce is ready, turn off the heat. If you made the gravy with the addition of bay leaf, then do not forget to remove it immediately after cooking. If your family doesn’t like onion pieces in ready-made dishes, you can puree the finished sauce in a blender.

Serve tomato paste sauce with garlic and onions in a separate bowl or on a plate with a side dish. Bon appetit!

Tomato paste sauce with bell pepper and zucchini

Sauce with zucchini and sweet peppers is perfect for pasta, potato dishes and fried meat. Due to the use of vegetables, the gravy can be eaten on its own, supplemented with a piece of fresh bread. The tomato paste sauce is very aromatic and tasty, and the subtle sweetness gives it a sophisticated touch.

Ingredients:

medium-sized zucchini - 1 pc.;
sweet fleshy pepper – 1 pc.;
onion – 1 pc.;
tomato paste – 100 g;
water – 200 ml;
salt - to taste;
mixture of Provencal herbs - 1 tsp;
garlic – 2 cloves;
parsley - a small bunch;
vegetable oil – 3 tbsp.

Preparation

Prepare all vegetables immediately. Peel the onion, wash it, and then cut it into small pieces. Free the sweet pepper from the tail and seeds, rinse and chop into small squares. Rinse the zucchini, cut off the ends, and also turn the rest into small cubes. Grind the peeled garlic using a medium grater.
Pour vegetable oil into the frying pan and place it on the stove. When the fat is well heated, place the prepared pieces of onion and garlic, as well as a mixture of dry herbs, into it. Fry for a few minutes.
Now add the bell peppers and zucchini. Pour 100 ml of water and simmer over low heat for 5 minutes.
Dilute the tomato paste in the remaining amount of water, then pour it into the pan with the vegetables. Salt the sauce to taste and mix well. Cook over moderate heat until the gravy reaches the desired consistency.
Wash the parsley, dry it and finely chop it.
Cool the finished gravy, transfer to a bowl and sprinkle with finely chopped herbs. Serve as an accompaniment to your favorite dishes.

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Tomato paste sauce for kebabs

This gravy is in amazing harmony with meat cooked over a fire. Thanks to the sauce, the taste of the kebab becomes brighter and richer. Even ordinary pita bread or bread becomes very tasty if you dip it in gravy. The sauce turns out to be very spicy, aromatic and very appetizing in appearance.

Ingredients:

tomato paste – 250 g;
garlic – 3 cloves;
onion – 1 pc.;
dry adjika – 0.5 tsp;
water – 250 ml;
salt - according to preference;
fresh dill and parsley - a small bunch each;
sugar – 1 tbsp;
ground black pepper – 1 tsp.

Preparation

To prepare a simple barbecue sauce, place the tomato paste in a frying pan and add water. Mix thoroughly, achieving a homogeneous consistency of the mass. Place the pan on the heat and, stirring occasionally, bring the future sauce to a boil.
While the mixture is boiling, peel the onions and garlic and then rinse them. Cut the first one into small cubes, and chop the second one using a press. Finely chop the clean dill and parsley.
Add onion, sugar, ground black pepper, dry adjika, chopped herbs and salt to the boiling tomato mixture. Adjust the amount of the latter at your discretion. Bring the sauce back to a boil, then cook for another 5 minutes.
Remove the gravy from the heat, add the garlic pulp and mix thoroughly. Cool.
Place the tasty and spicy sauce for barbecue and pasta in a small bowl and garnish with fresh herb leaves.

Tomato paste sauce with herbs and garlic

This sauce recipe first appeared in the Caucasus, which is known to be the birthplace of spicy, piquant and aromatic dishes. The gravy goes great with meat dishes, pita bread, potatoes and pasta. Its pungent taste will certainly be appreciated by all lovers of spicy Caucasian dishes.

Ingredients:

cilantro – 2 bunches;
tomato paste – 1.5 tbsp;
garlic – 6 cloves;
water – 1.5 tbsp.;
salt – 1.5 tsp;
seasoning “Khmeli-suneli” - 2 tsp;
dry adjika – 1.5 tbsp;
table vinegar – 1.5 tsp;
ground black pepper - a few pinches.

Preparation

Wash the cilantro, dry it and chop it finely. Pass the peeled garlic through a press.
In a deep bowl, combine cilantro, garlic, dry adjika, vinegar, salt, ground black pepper and suneli hops. Use a masher to crush all the ingredients so that they acquire a porridge-like consistency.
Add tomato paste to the spicy mixture. Mix all the ingredients and leave for 15 minutes so that the cilantro and spices release all their aroma.
Pour in boiled warm water. Its quantity can be reduced at your discretion. The less water you use, the thicker the consistency of the finished tomato paste sauce.
Mix the resulting mass thoroughly and leave at room temperature for 2 hours. After this, place the sauce in the refrigerator overnight.
You can taste the gravy in the morning. Bon appetit!

Tomatoes are healthy, have a bright color that evokes appetite, and a pleasant sour-sweet taste that cannot be confused with anything else. It is not surprising that all over the world they are used more often than other products to prepare various sauces for various dishes. In some countries, tomatoes are used to make a sauce for meat, in others – for pasta or pizza. It goes well with both fish and barbecue. Tomato ketchup can be found on the shelf of any grocery store. However, many housewives prefer to make their own tomato sauce so as not to use artificial additives that are harmful to health. Homemade tomato sauce can be made from fresh or canned tomatoes, from tomato paste or even from tomato juice, so it is available at any time of the year.

Cooking features

There are quite a lot of tomato sauce recipes. They may differ in the degree of complexity, preparation technology and ingredients. However, there are general rules that must be followed regardless of which recipe is chosen.

A sauce made from fresh fruits will be tastier and healthier. However, not all tomatoes are suitable for this purpose. It is necessary that they are ripe, sufficiently juicy and meaty. Greenhouse tomatoes are not very suitable for sauce; it is better to give preference to ground tomatoes. You can even taste the tomato to see how suitable it is for your sauce: after all, its flavor will be dominant. It is no secret that all tomatoes do not have exactly the same organoleptic properties, so even sauces prepared according to the same recipe may differ in taste.
The skin of tomatoes is quite tough. If its pieces end up in the sauce, its consistency will not be very pleasant, and eating it will not bring much pleasure. For this reason, the skin is always discarded. This can be done before starting cooking. Cut each fruit crosswise on the side opposite the stalk, lower it into boiling water for 2 minutes, cool by transferring it to a container with cold water. After this, the skin will come off very easily. If the tomatoes were not peeled immediately and the sauce was prepared from unpeeled fruits, after cooking it will have to be rubbed through a sieve and brought to a boil again.
It is also better to get rid of seeds when preparing sauce, since their presence also negatively affects the taste and consistency of the finished product. The easiest way is to remove the seeds with a spoon by cutting the tomato in half. If you grind the tomato pulp through a sieve, the seeds will no longer get into the sauce.
To prepare tomato sauce, it is best to use enamel containers, giving preference to dishes with a thick bottom. The main thing is to remember that aluminum products are not suitable for preparing dishes from berries, fruits and vegetables, since such material reacts with acids, resulting in the formation of harmful substances.
In order for tomato sauce to have a thick consistency, it is usually boiled for a long time. Using flour or starch will quickly thicken it, but this method is usually not used when preparing tomato sauce for the winter.
There are recipes that allow you to preserve tomato sauce so that you can use it during the cold season. In this case, it is important to follow the recipe and pour the sauce only into glass and pre-sterilized containers that can be hermetically sealed. In this case, you should pay attention to storage conditions, although in most cases canned tomato sauce stands well at room temperature.

If you are preparing the sauce in order to use it immediately, you can experiment by adding certain ingredients, changing the proportions. One of the advantages of this sauce is that it goes well with almost all other vegetables and fruits, with a wide variety of spices and herbs, so it is almost impossible to spoil it.

Classic tomato sauce recipe

wheat flour – 20 g;
water (or broth) – 0.35 l;
butter or margarine – 20 g;
carrots – 100 g;
onions – 100 g;
parsley root – 20 g;
tomato paste – 0.25 l;
bay leaf – 1 pc.;
vegetable oil - how much will be needed;
salt, sugar, ground black pepper - to taste.

Cooking method:

Wash and peel the onions, carrots, parsley root, and chop them. It is best to finely chop the onion and parsley root and grate the carrots.
Heat the vegetable oil. Place chopped vegetables and roots in it, fry them over low heat until they become soft.
Melt butter or margarine in a separate pan. Add the sifted flour and lightly fry it.
Dilute tomato paste with clean boiled water or broth. They must first be cooled to room temperature.
Pour the tomato liquid into the pan in a thin stream, while whisking it vigorously with a whisk.
Cook for a couple of minutes, add roast, bay leaf, salt, sugar and pepper to taste. Continue cooking for another 2-3 minutes.
Strain the sauce through a sieve and return to the stove. Bring, stirring, to a boil and remove from heat.

This sauce goes well with fish or meat dishes. Prepared with water, it is versatile, but has a less pronounced taste and aroma. Therefore, it is better to cook it with meat in meat broth, and with fish – in fish broth.

Classic recipe for tomato sauce for the winter

Composition (per 1 l):

tomatoes – 2 kg;
onions – 100 g;
garlic – 3 cloves;
sugar – 120 g;
apple cider vinegar (6 percent) – 20 ml;
salt – 20 g;
mustard powder - a pinch;
ground cinnamon - a pinch;
cloves – 15 pcs.;
allspice peas – 15 pcs.;
black peppercorns – 15 pcs.

Cooking method:

Wash the tomatoes, pour boiling water over them and peel. Break the tomato pulp using a blender or grind the tomatoes through a meat grinder.
Place the tomato mass in a saucepan and put on fire. Bring to a boil, cook for 5 minutes.
Cool and press through a sieve to obtain a smoother consistency and remove seeds.
Peel and finely chop the onion, mix it with tomato puree.
Place the resulting mixture on the stove and cook, stirring occasionally, until its volume is reduced by half.
Add spices, salt and sugar to the boiled tomato mass, as well as garlic passed through a press. Continue cooking it for another 10 minutes.
Pass the sauce through a sieve a second time. This time it is done to separate out the larger spices.
Pour in vinegar and stir. Return to the stove and bring to a boil. After boiling for just a minute, pour the sauce into sterilized jars.
Place a napkin in the pan, place jars of sauce on it, after covering them with lids. Pour water into the pan and sterilize the sauce jars for 20-40 minutes depending on their size.

Then you just have to seal the jars tightly and wait for them to cool. You can safely store the sauce at room temperature all winter.

Spicy tomato sauce

tomatoes – 0.5 kg;
water – 120 ml;
fresh cilantro – 20 g;
hot capsicum – 1 pc.;
ground coriander – 5 g;
garlic – 5 cloves;
salt - to taste.

Cooking method:

Wash the tomatoes, cut into 4 parts, cover with water and place on the stove. After boiling for 15 minutes, cool and rub through a sieve.
Wash, shake off the water and finely chop the cilantro.
Cut the garlic cloves into several pieces, grind them in a mortar along with coriander and salt.
Wash the pepper and remove the seeds. Cut as small as possible.
Add pepper, garlic, coriander, and cilantro to the tomato puree. Bring the resulting mixture to a boil and cool.

Tomato sauce made according to this recipe goes well with meat. In particular, it can be served with barbecue.

Tomato sauce for pizza

tomatoes – 0.6 kg;
salt – 5 g;
garlic – 3 cloves;
sugar – 10–15 g;
dried oregano – 2–3 g;
fresh basil - 1 sprig;
fresh cilantro - 3 sprigs;
olive oil – 30 ml.

Cooking method:

Peel the tomatoes and remove seeds. Grind the tomato pulp with a blender.
Cook the tomato puree for 20 minutes. Add salt, sugar, dried seasoning to it. Cook for 5 minutes.
Wash and chop fresh herbs.
Pass the garlic through a press.
Add herbs and garlic to the sauce. Continue cooking it for another minute.

Tomato sauce made according to the given recipe goes well with Italian dishes. In particular, it can be used when preparing pizza to lubricate the base or served with pasta, cold or hot.

Quick tomato sauce

tomato paste – 0.2 kg;
sour cream – 50 ml;
water – 20 ml;
salt, pepper, lemon juice - to taste.

Cooking method:

Mix tomato paste with water and bring to a boil over low heat.
Add salt and pepper and cook for 2 minutes.
Add sour cream and lemon juice, stir and continue cooking for 2 minutes.

Blend the sauce with a blender and serve it cold or hot with any dish you choose. It goes well with fish, meat, and various side dishes. It would be a good idea to stew meatballs or cutlets in it. However, to do this, the sauce will need to be diluted with water.

Tomato sauce is one of the most versatile condiments. It can be served with any dish, and almost everyone likes its taste.

In cooking, gravy is often used, which is a sauce that is used to add flavor, enhance taste and to enhance the main dish. There are a huge number of recipes for making gravy.

The simplest and most well-known to many housewives is gravy using flour. We will tell you step by step how to properly prepare gravy with flour and other ingredients in the article.

Take a small saucepan, add a little milk to it, which needs to be diluted 1/3 with water. Bring to a boil over low heat, add salt, butter and spices of your choice. In a separate plate, stir 1 tablespoon of water in a small amount of water until the consistency is homogeneous so that there are no lumps. Slowly pour the resulting mixture into the gravy, place the pan on low heat and simmer until it thickens. Some housewives replace milk with sour cream, and the proportions of the components can be chosen at your discretion. Some people like a thinner gravy, while others like it thicker. You can make a delicious tomato sauce by adding a little tomato paste or fresh tomatoes.
To prepare the gravy, you can use another method - take a frying pan, pour vegetable oil into it, add a tablespoon of flour from it and fry over low heat. Add sour cream to the mixture and mix well. Now add water or a little meat broth and bring the gravy to a boil. Then salt and pepper to taste and add tomato paste.
If you prefer mild, creamy flavors, you can use the following gravy recipe. Take 500 cm of cream and stir 2 tbsp in it. flour. Pour the resulting mixture into a cold frying pan - it should have high edges so that the gravy does not boil away during stewing. Turn on the heat and gradually heat the frying pan. We take about 200 grams of cheese and grate it, then add it to the gravy. We also send 2 cloves of finely chopped garlic there. The sauce should simmer with continuous stirring until the cheese is completely dissolved.
You can prepare gravy with herbs and vegetables. To do this, fry the onion in a frying pan until caramel-colored, add carrots to it and fry until the oil turns orange. Now add finely chopped tomatoes and simmer until done. We dilute a tablespoon of flour in half a glass of water and add it to the prepared gravy, boil it and add finely chopped herbs and spices. You can stew pork or beef in the resulting gravy.

How to properly prepare gravy with flour, using mushrooms or meat, which goes well with many dishes? Fish, potatoes, spaghetti, pasta or porridge can be enhanced with such a hearty and tasty gravy. It not only gives incredible taste, but also makes the dish juicy.

Ingredients for making gravy

One carrot.
800-1000 ml of broth.
A couple of tablespoons of sour cream.
1 medium onion.
1-1.5 tbsp. tomato paste.
Seasonings are at your discretion.
Salt.
Sunflower oil.
Greenery.
2 tablespoons flour.

Gravy recipe

Chop the onion into small cubes and grate the carrots on a coarse grater. Fry vegetables in vegetable oil.

Add sour cream and tomato paste, and then pour in the broth.

In another frying pan, you need to fry the flour in advance until it has a caramel color, and then cool it. Now add the flour to half a glass of cold water and pour the resulting mixture in a thin stream, slowly, into the broth. Do not forget to continuously stir the gravy until it thickens completely, and make sure that it does not burn.

Add salt to taste, finely chopped herbs and seasonings, simmer over low heat for about 10 minutes. If you like garlic, you can add it at the end.

Important! To avoid burning of the gravy, it is recommended to use dishes with a thick bottom. To prevent lumps from forming from the flour, it must be fried in a frying pan until creamy.

If you prepare gravy with mushrooms (can be used in

Tip #3. How to prepare aromatic gravy for cutlets, meatballs and meatballs

Any gravy will make your dish juicy, appetizing and nutritious. It is suitable as an additive not only for fish, meat, chicken, liver, but also goes well with a simple side dish in the form of porridge, spaghetti or potatoes.

As you already understand, flour is needed to thicken the gravy, and herbs, garlic, spices, and herbs are used to improve the taste. Remember that the main purpose of gravy is to enhance the taste of the dish, but not to overwhelm it.

How to cook:

For cutlets and other minced meat dishes, standard white sauce is ideal. To do this, you need to melt the butter in a frying pan and add a tablespoon of flour to it - you need to sauté until it turns yellowish. Heat over low heat until the gravy thickens. To avoid lumps, you need to stir the sauce thoroughly. After this, add spices and herbs. You can enhance the taste of the gravy with sautéed vegetables: grated carrots, bell peppers, finely chopped onions.
There is another interesting recipe for making gravy. If, after cooking meat or chicken in the oven, there is any rendered fat and liquid remaining, this will be an excellent base for gravy. You need to carefully scrape off what remains on the baking sheet with a spatula, pour in a couple of glasses of warm water and mix well. Carefully pour the mixture into a thick-bottomed bowl or frying pan. Take ¼ cup of flour and stir it in cold water - you should get the consistency of liquid sour cream. It is convenient to beat the mixture with a blender, and then the gravy will be without a single lump. Now you need to pour the diluted flour into the frying pan and mix well. All that remains is to bring it to a boil and until it thickens, stirring constantly so that it does not burn. Season with salt and spices, add herbs and garlic to your liking. The gravy is ready.
There is a very tasty sauce made from vegetables and mushrooms that will enhance the taste of buckwheat porridge or pasta. Take a couple of onions, chop finely and sauté in sunflower oil until golden brown. Grate the carrots on a coarse grater and place in a frying pan. We chop the mushrooms and you can take chanterelles, champignons or oyster mushrooms. Stew together with vegetables. Place the finely chopped tomatoes in a frying pan and simmer until tender for about 15 minutes. While the gravy is preparing, you need to dilute ¼ cup of flour in cold water to make it look like sour cream and beat with a blender so that there are no lumps. Carefully pour the mixture into the frying pan with the gravy, stirring continuously. Simmer for another 5-7 minutes, then add salt, spices, and herbs. Delicious gravy is ready.
If you are preparing meatballs or meatballs, then the gravy can be prepared in the same frying pan with them. About 15 minutes before the meatballs are ready, take ¼ cup of flour and stir in cold water until it reaches the consistency of sour cream. Add a little cream or sour cream and mix well. Salt, pepper and pour the mixture over the meatballs - now all that remains is to simmer the gravy with the lid closed for about 15 minutes on low heat.

We invite you to find out a delicious recipe for making meat gravy with vegetables, which will take very little time to prepare. It can be served with your favorite side dishes: potatoes, spaghetti, any porridge.

The recipe is interesting because the ingredients of the gravy can be varied according to your taste preferences.

Ingredients for making meat and vegetable gravy

400-500 grams of meat (you can take pork, beef, veal, chicken fillet).
50-70 grams of tomato paste or ketchup. During the summer months, you can use peeled tomatoes.
150-200 grams of sour cream.
A couple of bell peppers.
1 carrot.
1 large onion.
Vegetable oil for frying.
Salt and spices to taste.
A few cloves of garlic.
Greenery.

Scheme for preparing meat gravy with vegetables

First, let's prepare the ingredients. Peel the vegetables and cut them as you like - into cubes or strips. We recommend cutting the bell pepper into larger pieces so that its flavor in the dish is more pronounced, if you like it. Finely chop the garlic and herbs. Carrots can be chopped or grated on a coarse grater.
Heat the sunflower oil in a frying pan and first add the onion, saute it until transparent, then the carrots and bell pepper. Instead of tomato paste, feel free to use fresh tomatoes. Pour boiling water over the tomatoes to remove the skin easily. Chop the tomatoes with a knife or in a blender and simmer with the vegetables. You can safely experiment with your favorite vegetables, adding them at your discretion. Green beans, zucchini, cauliflower - add vegetables to your taste and come up with special gravy recipes. Onions, bell peppers and green beans go well with chicken fillet. Pork goes well with carrots, onions, peppers, and tomatoes.
While the vegetables are stewing, let's start with the meat. We wash the pork, cut it into plates, beat it with a hammer and cut it into small oblong pieces. Now we add the meat to the vegetables and simmer until done.
Add a little water and sour cream to the pan and continue simmering, stirring the ingredients occasionally. Salt, pepper and cook for 15-20 minutes.
At the end, we season the gravy with garlic and herbs and we have a fragrant, hearty, thick gravy that goes perfectly with potatoes, rice, buckwheat, millet, and pasta. Chicken gravy goes well with pasta, potatoes, rice, and oatmeal.

Important! It is important to fry the bell pepper well with the vegetables so that it does not crunch in the finished gravy. You should also beat the meat well so that it is tender and soft and cooks quickly.

The gravy is ideal for main courses, and can be prepared in different ways.

We have already talked about thinner gravy options, and now we propose to find out a more satisfying dish due to its thickness.

Ingredients for preparing thick gravy with meat

400-500 grams of pork.
2 tablespoons flour.
200-250 grams of pork.
A tablespoon of tomato paste.
A few cloves of garlic.
Sunflower oil for frying.
Salt pepper. Spices to taste.
Greenery.

Technology for preparing thick gravy with meat

Let's take care of the meat first. It needs to be washed under running water, cut into plates, thoroughly beaten with a hammer and cut into small oblong pieces. You can beat already chopped meat, but this procedure will take more time.
Pour vegetable oil into a frying pan, heat it well and send the prepared pork there. Add your favorite spices to it. It is not recommended to salt the meat at the beginning of frying, as it will lose a lot of cell juice and become tough.
Place a mixture of sour cream and tomato paste in a saucer, add water and flour - all this can be blended with a blender so that there are no lumps from the flour. Water can be safely replaced with meat broth. Salt and pepper.
We send the finished mixture to the meat, mix well, close the lid, reduce the heat and simmer over low heat. It is important to stir the gravy frequently to determine the degree of thickening and prevent burning.
Cook the dish for about 15 minutes, season with garlic, herbs and bring to taste. Serve the gravy with rice, buckwheat, pasta, potatoes, and vegetable stew. Mashed potatoes are perfect too.

Important! If you don’t have tomato paste at home, you can safely replace it with fresh tomatoes or ketchup, which you always have in the refrigerator.

If there is no sour cream, then a couple of spoons of mayonnaise will also work.

Any gravy will perfectly complement your favorite food. If we talk about main courses, the gravy goes perfectly with fish, meat, chicken, liver, seafood, and cereals. With gravy you can diversify your usual diet and come up with interesting combinations. It can be prepared from a wide variety of products that you always have on hand at home. You can find a huge number of gravy recipes, and they differ from sauces in that they are served along with the main dish.

We invite you to find out the most popular gravies that will make your favorite dishes more filling, aromatic and tasty.

This gravy can be served with rice, oatmeal, mashed potatoes, buckwheat, and pasta. Mushrooms should be washed well in running water to remove impurities and dirt. If the mushrooms are dried, then they are pre-soaked in water and boiled. For fresh champignons and oyster mushrooms, these steps do not need to be performed. Cut the mushrooms into plastic pieces and the onions into cubes or half rings.

Add a slice of butter to a hot frying pan, melt and add the onion. When it turns caramel color, add the mushrooms - now fry everything for about 10 minutes. Sprinkle the dish with a tablespoon of sifted flour (you can directly from the sieve over the frying pan - this way there will be no lumps), add a little cream or sour cream and simmer for a few more minutes. Salt, pepper, adjust to taste. Season the porridge or mashed potatoes with gravy, sprinkle with herbs and serve.

Potato gravy

For lovers of fish dishes, potato gravy is perfect. Take a thick-bottomed dish (cauldron, stewpan), pour vegetable oil into it and heat it. Add a teaspoon of cumin and cook until slightly darkened.

Place the peeled and chopped potatoes into a saucepan, add a pinch of turmeric and red hot pepper, then fry for about 10 minutes. Now you need to add water, add salt and after boiling, simmer for 15 minutes. You need enough water to cover the potatoes a little. Next, add a little fermented baked milk, a pinch of coriander and simmer until done. When the dish is ready, it needs to be seasoned with finely chopped pickled cucumber.

Vegetable gravy goes well with any pasta. It also goes well with all types of meat. For this gravy, peel and chop the onion, fry it in vegetable oil until transparent. Pour boiling water over the tomatoes and remove the skin, then grind them in a blender and send them to the vegetables.

You can use tomato juice instead of tomatoes. Add your favorite herbs and spices to the gravy. Turmeric, basil, and oregano go well with vegetables. When the gravy is ready, add a little cream and simmer a little more. For those on a diet, cream may not be added.

Yesterday's porridge or pasta will go well with this gravy, and you won't notice any differences from a freshly prepared side dish. In the summer months, you can safely experiment with seasonal vegetables, inventing new combinations. And you can easily discover a new recipe for delicious gravy.

Gravy for meat

How to properly prepare gravy with flour? You need fresh vegetables to make a delicious gravy for your meat. Heat a frying pan, pour oil and fry the chopped pieces of meat. In another saucepan, heat the butter and sauté the onions and carrots in it. You can add bell pepper cut into strips. After 5-7 minutes, add finely chopped tomatoes, peeled.

When the vegetables are almost ready, add a couple of tablespoons of pre-sifted flour. Mix the mixture well and add a glass of water. When the vegetable gravy boils, put the fried meat into it and cook the gravy for about 35 minutes. At the end, we bring the gravy to taste with spices, add some salt and add a few cloves of chopped garlic to give the dish spiciness and an incredible aroma. If you like spicy food, you can add a little chili pepper to the dish. It is recommended to serve the dish hot, sprinkled with herbs.

To give meat and fish dishes an original taste, they are served with aromatic sauces and hot gravies with a delicate taste, flavored with flour, tomato paste, with the addition of hot spices and herbs. Learning how to cook gravy is not difficult; it is important to follow the proportions to obtain the desired consistency, monitor the heat level so that the gravy does not burn, and opt for less filling and high-calorie additives.

How to make flour gravy:
To highlight the taste of the main meat or fish dish, spices, mushrooms, vegetables, milk, sour cream, tomato paste and even some types of fruits and berries are added to the gravy. On average, ready-made water gravy does not contain more than 70 kcal, goes well with a side dish and is quickly absorbed by the body.

Classic recipe:

For 4 servings you will need:

3 tbsp. l. wheat flour;
- 50 gr. butter;
- 2 glasses of warm water or meat broth;
- salt and spices to taste.

First, heat the frying pan over medium heat, add the butter and let it melt.

Then add flour little by little, stirring continuously with a wooden spatula so that there are no lumps.

As soon as the consistency becomes homogeneous, reduce the heat to a minimum, without stopping stirring, until the future gravy acquires a golden hue.

Then pour in water or broth, add salt, add seasonings and bring to a boil.

The flour sauce is served hot and poured over the finished dish, which can be topped with finely chopped herbs.

Milk and flour sauce:

It's easy to figure out how to make gravy from flour and milk. To prepare 4 servings you need to take 2 tbsp. l. butter with a slide and the same amount of flour, and instead of water use milk in the amount of 0.5 liters.

The gravy is cooked in a saucepan, where milk is poured and brought to a boil.

Then the flour is diluted in 100 g. warm water (this is necessary so that the gravy is free of lumps) and poured into the milk.

As soon as the mass begins to thicken, add butter, salt and spices.

The gravy will be white and thicker than the classic recipe. It is also served freshly prepared with meat, spaghetti and vegetables.

Creamy sauce with cheese:

Once you learn how to mix the ingredients into a homogeneous consistency, move on to more complex recipes. The most original and delicious is the sauce with cheese and cream.

For 4 servings you need:

0.5 l. 10% cream;
- 200 gr. hard cheese;
- 2 tbsp. l. flour, garlic and spices.

The cream is heated, an aqueous solution of flour is poured into it.

The composition should be poured into a heated frying pan and heated over low heat until the mass thickens a little.

Grate the cheese or put it through a blender, add chopped garlic and spices inside, put everything in the creamy flour mixture. Remember that cheese burns quickly, so you need to stir the gravy constantly until there are no cheese slices or lumps left.

After turning off the heat, leave the contents in the pan for 5 minutes so that the gravy is saturated with the taste of garlic and spices. It will cool down a little and become viscous, and in this form it is served to the table.

Flour and tomato paste sauce:

Her recipe is the simplest and fastest.

For 4 servings you will need:

4 tbsp. l. pasta, which we choose according to taste (hot, spicy, grilled, chili, etc.);
- 100 gr. vegetable oil;
- 2 tbsp. l. wheat flour;
- 0.5 l. water and spices.

Pour oil into a frying pan, add tomato paste, heat it and pour in flour, not forgetting to stir. As soon as the mass thickens, add salt and pepper, add fresh herbs and let cool. This gravy is good when served cold, as the tomato paste prevents it from thickening quickly. You can stew meat and fish in it, and then serve it to the table.

Vegetable sauce:

For 4 servings you will need:
How to make gravy from flour? An excellent side dish for French fries and pasta.

For 4 servings you will need:

1 fresh tomato, carrot, onion;
- 2 tbsp. l. flour;
- 200 gr. sour cream;
- 2 tbsp. l. tomato paste and vegetable oil.

Vegetables are passed through a blender and fried in a frying pan. When they become soft, add flour inside, pour sour cream and pasta over everything. The contents must be simmered for 5 minutes over low heat. Be sure to add dill to the warm gravy, as it goes well with sour cream. The gravy is served as a side dish to any dish.