Butter in tomato sauce: simple recipes for the winter

Butter in tomato sauce for the winter is a dish that combines two significant advantages. Firstly, this is a tasty and satisfying delicacy from a product that is quite deservedly called “forest meat”. Secondly, it is a dish in which a maximum of useful substances is concentrated – proteins, fats and carbohydrates, vitamins, minerals and biologically active substances. There are no special difficulties with cooking – you just need to choose the right recipe.

Cooking rules butter in tomato sauce

To prepare the most delicious preparation, you need to take only fresh mushrooms, immediately after harvest, peeled of needles and leaves. Also, before cooking their hats, you need to get rid of the skin, which will give the finished dish a taste of bitterness.

Properly processed mushrooms should be washed several times, then boiled for 20 minutes in boiling salted water, put in a colander and, after changing the water, repeat the procedure. After the second cooking, they can be washed and used for further cooking.

The need for double heat treatment is due to the fact that this variety of mushrooms is able to absorb radioactive elements and particles of heavy metals from the soil, and such additives must be disposed of.

For tomato sauce for prepared butter, you can take both ready-made pasta and ripe tomatoes, which should be scalded with boiling water, rid of the skins, and then finely chop the pulp to add to the workpiece.

Classic recipe for butter marinated in tomato sauce

A classic recipe that requires the following ingredients will help prepare delicious butternuts for the winter:

• mushrooms – 1 kg;
• tomato paste – 200 g;
• hot water – 200 g;
• oil (vegetable) – 50 g;
• vinegar (6%) – 35 ml;
• sugar – 40 g;
• salt – 15 g;
• bay leaf – 4 pcs.

The classic recipe involves a simple sequence of actions:

1. Peel and boil the mushrooms twice, strain them, rinse, and, if necessary, cut.
2. Dilute the paste in water, gradually add oil, sugar with salt, vinegar, bay leaf to it.
3. Put the pieces of butter and simmer for 5-7 minutes over moderate heat.
4. Distribute the blanks into jars, thoroughly washed with soda or sterilized, close with boiled lids, then lower the containers into a large saucepan with hot (about 70 ° C) water on a dense cloth and leave to sterilize for 30-45 minutes.
5. Roll up the lids, turn the cans upside down, remove to cool under a warm blanket.

The easiest recipe for butter in tomato sauce for the winter

For those who do not like to overload the pure sweetish taste of oil in a tomato with seasonings and spices, the following recipe can be recommended.

Ingredients:

• mushrooms – 1 kg;
• tomatoes – 700 g;
• oil (vegetable) – 80 ml;
• sugar – 300 g;
• salt – 15 of

You need to cook like this:

1. Rinse and clean the mushrooms, boil them in two waters for 20 minutes, then put them in a colander.
2. Scald the tomatoes, remove their skins, finely chop the flesh, put it with butter in a saucepan to simmer for 10 minutes.
3. Stir sugar and salt into hot tomato sauce, add vegetable oil, simmer for another 5 minutes.
4. Arrange the workpiece in dry sterilized jars, place them under clean lids in hot water, hold for 45-60 minutes from the moment of boiling.
5. Roll up the lids, let the jars cool.

The boiling time of cans depends on their volume: 0,5 liter containers can be sterilized for about 30-45 minutes, 1 liter cans can be sterilized for about an hour.3

Oil recipe in tomato sauce with onions

The onion will make the onion preserved for the winter oiled in tomato even more refined.

 Ingredients:

• mushrooms – 3 kg;
• mushroom broth – 150 ml;
• oil (vegetable) – 500 ml;
• tomato paste – 500 ml;
• onion – 1 kg;
• allspice (peas) – 10 pcs.;
• salt – 40 g;
• bay leaf – 5 pcs .;
• vinegar (9%) – 2 tbsp. l.

Cooking process:

1. Remove the skin from the caps, wash them, cut them, boil them, changing the water twice.
2. Cut the peeled onion into half rings.
3. Pour broth, oil into a saucepan, put mushrooms, onions, tomato paste, salt.
4. Bring the mass to a boil and simmer for 45 minutes with constant stirring. Approximately 7-8 minutes before the end of cooking, add pepper, vinegar and bay leaf.
5. Put the boiling billet into prepared jars, cover with lids, then sterilize for 45-60 minutes.

Turn the rolled cans upside down, wrap, let cool, then move to storage.

Butter in tomato sauce with carrots and onions

Butter with onions and carrots in tomato sauce is already almost a salad, appropriate both for an everyday family dinner and for a festive table.

Ingredients:

• mushrooms – 1,5 kg;
• carrots – 500 g;
• onion – 500 g;
• tomato sauce (paste) – 300 g;
• oil (vegetable) – 25 g;
• sugar, salt, spices – to taste.

The workpiece is created like this:

1. Rinse, peel, boil in two waters (the second time with the addition of salt) oil.
2. Cut the onion and carrot into equal strips.
3. Put the ingredients in a pan, fry in oil for 5-7 minutes, then pour the mixture with tomato sauce (paste), add sugar, pepper, salt to it to taste, simmer the workpiece for another 10-15 minutes.
4. Distribute butter with carrots and onions in a tomato in sterilized jars, boil under lids for 90 minutes. For confidence and longer storage, process the containers again for half an hour 2 days after cooling.

How to make boletus in tomato sauce with garlic and bell pepper for the winter

A great option for vegetarians and just lovers of delicious food – spicy butter in a spicy sauce with bell peppers, onions and garlic.

Ingredients:

• mushrooms – 1,5 kg;
• tomatoes – 2 kg;
• Bulgarian pepper – 1 kg;
• chili pepper – 3 pc.;
• onion – 2 pcs .;
• garlic – 3 pcs.;
• greens (dill, parsley, basil, cilantro) – 5 branches each;
• vinegar (apple, 9%) – 100 ml;
• sugar – 2 st. l .;
• salt – 1 tbsp l.

Sequencing:

1. Peel the onion and garlic, mince with the bell peppers and chili, freed from seeds and internal partitions, then fry the mixture in a saucepan over low heat.
2. Scald the tomatoes with boiling water and remove the skin, cut the flesh into cubes and also put in a saucepan. Fry the vegetables until soft, then stir in salt and sugar, herbs, pour in apple cider vinegar, then simmer for 15-20 minutes.
3. Peel the mushrooms, boil in two waters, rinse, put in a saucepan with vegetables. The mass should boil for 4-5 minutes, then it is kept on low heat for another 10 minutes and sealed in sterilized jars.

Storage Rules

Butter in tomato sauce, corked for the winter, can be stored:

• at room temperature – up to 4 months;
• at +10-15°C (in the basement) – up to 6 months;
• at 3-5°C (in the refrigerator) – up to 1 year.

In order for the workpiece to be stored as long as possible, after conservation, the jars must be turned over, wrapped warmly, and then left to cool for 2-3 days.

Conclusion

Butter in tomato sauce for the winter is soft, juicy, tender, slightly sweet and truly delicious. They can be served at the table as a snack or salad – any option will reveal the excellent taste of the preparation of the most satisfying and mouth-watering mushrooms in a spicy sauce. And preparing such a delicacy is not at all difficult if there are the right recipes.