Redheads in tomato sauce for the winter: how to cook, recipes

Mushroom preparations are very popular – this is explained by their practicality, excellent taste and nutritional value. One of the most common preservation options is mushrooms in tomato sauce. Such an appetizer will certainly please fans of mushroom dishes. In addition, such a blank can be used as the basis for other culinary creations.

How to cook mushrooms in tomato

To cook mushrooms with tomato paste, you should consider a few rules. It is necessary to competently approach the issue of choosing ingredients for future harvesting. It is recommended to cook preservation in fresh mushroom sauce. Frozen or salted mushrooms can be used for the dish, but the taste will be very different from fresh mushrooms.

Mushrooms must be carefully sorted out, removing spoiled and damaged specimens. For preservation, it is advised to take mushrooms of the same size so that they are better distributed in a jar along with the sauce.

Mushrooms are poured with cold water and stirred by hand for 3-5 minutes. This allows you to remove soil residues, other contaminants from the surface of the legs and hats. Then the mushrooms are transferred to a colander, where they are washed under running water.

The subsequent process directly depends on the selected recipe. It is necessary to prepare in advance the necessary components and containers in which conservation will take place.

Recipes of rice in tomato sauce for the winter

There are a lot of options for preparing canned mushrooms. Therefore, when choosing a recipe for mushrooms in tomato sauce for the winter, you should rely on your own taste preferences. Below are the most popular cooking methods that will impress any lover of mushroom dishes.

A simple recipe for rice in tomato sauce

This is the simplest recipe for mushrooms with tomato paste for the winter, which uses ready-made sauce. It is recommended to use Krasnodar sauce, the base of which consists of natural tomato paste with spices.

Necessary ingredients:

• sorted and peeled mushrooms – 2 kg;
• tomato sauce – 300 ml;
• vegetable oil 100 ml;
• water – 150 ml;
• carrots with onions – each component 400 g;
• bay leaf – 4 pieces;
• pepper (allspice and black) – 5 peas each.

Before mixing the components, mushrooms need to be boiled. It is enough to cook for 10 minutes, then let it drain by placing in a colander.

Steps:

1. Mushrooms are placed in a saucepan with a thick bottom.
2. The sauce diluted with water and oil is also added there.
3. Add chopped carrots with onions.
4. Mix the ingredients thoroughly and add salt and sugar (to taste).
5. Simmer for 30 minutes, then add spices and simmer for another 20 minutes under a closed lid.
6. Open the lid and cook for 10 minutes.

The finished appetizer is hot, placed in jars and rolled up. From above they are covered with a blanket and left until completely cooled. There is another simple recipe for mushroom preservation with tomato:

Recipe for rice in tomato juice for the winter

The presented version of mushrooms marinated in tomato sauce will definitely appeal to those who like the sour taste of tomatoes as part of the preparation. For preservation, a paste made independently is used.

To make the sauce, you need to peel and chop 1 kg of fresh tomatoes. 20 g of salt and 30-50 g of granulated sugar are added to the composition. Other spices do not need to be added to the pasta, as they will be added when preparing the main dish.

Components for 1 kg of workpiece:

• mushrooms – 0,6 kg;
• vegetable oil – 30-50 ml;
• vinegar – to taste;
• bay leaf – 1-2 pieces.

Mushrooms are boiled for 8-10 minutes or stewed with the addition of a large amount of water in a pan. The mushrooms should be soft and not give a bitter aftertaste.

Steps:

1. Mushrooms are lightly fried in a pan.
2. Pour mushrooms with tomato dressing and add vegetable oil.
3. The container is put on a slow fire and kept until it boils.
4. Vinegar is added to the workpiece, kept on the stove for 3-5 minutes, and removed.

The finished snack is placed in jars. It is necessary to leave about 1,5 cm from the edge of the neck. The containers are pre-sterilized with steam for 40-60 minutes.

Ryzhik in tomato sauce with garlic

This option is different from other recipes for cooking mushrooms in tomato. This is due to the fact that mushrooms do not need to be pre-boiled for snacks. Instead, they are blanched in boiling water.

For the dish you will need:

• mushrooms – 2 kg;
• tomato sauce – 400 ml;
• vinegar – 50 ml;
• garlic – 8 denticles;
• water – 250 ml;
• carnation – 4 inflorescences;
• bay leaf – 3 pieces;
• sugar and salt are added to taste.

First of all, you need to prepare mushrooms. They are placed in a colander in small portions and dipped in boiling water for 3-5 minutes. Then they are allowed to drain and placed in an enameled container.

Next, prepare the tomato filling. To do this, the paste is diluted with water, salt and sugar are poured into it.

Cooking process:

1. Mushrooms are poured with tomato sauce.
2. The mixture is boiled for 20 minutes over low heat.
3. All spices, garlic are added to the composition.
4. The dish is stewed for another 30 minutes, systematically stirring.

The finished snack is distributed into jars and rolled up. Leave the preservation at room temperature until completely cooled.

Spicy mushrooms in tomato paste

This appetizer will appeal to spicy lovers. The secret to cooking these mushrooms is to add chili peppers. It is recommended to take a small pod so that the snack is not too spicy.

Used components:

• fresh mushrooms – 2 kg;
• paste – 250 ml;
• salt – 1 Art. l .;
• water – 100 ml;
• sugar – 1,5 tsp;
• vinegar – 30 ml;
• sunflower oil – 100 ml;
• chili pepper – 1 pod.

Mushrooms are pre-cleaned and boiled for 5 minutes. The resulting foam should be removed from the surface. Let them drain, then transfer to a deep saucepan.

Stages of preparation:

1. Mushrooms are placed in a saucepan with heated oil.
2. Stew for 30 minutes, add tomato paste with water, salt, sugar.
3. Continue to simmer for 20 minutes.
4. Crushed pepper, vinegar, spices are added to the dish.
5. The appetizer is stewed for 20 minutes, then removed from the stove.

Ready mushrooms with tomato sauce are closed in jars and left to cool. Further, they are recommended to be moved to a dark, cool place.

Rice recipe in tomato and onion

Such a preparation is often used as an independent snack. But it is also great for making mushroom soup or other dishes.

Necessary ingredients:

• mushrooms – 2,5 kg;
• vegetable oil – 200 ml;
• water – 100 ml;
• onion – 1 kg;
• tomato sauce – 400 ml;
• vinegar – 20 ml;
• dry paprika – 1 tsp;
• pepper (allspice and black) – 7 peas each;
• salt – added to taste;
• bay leaf – 3 pieces.

Mushrooms are advised to cook chopped, not whole. They are cut into small slices, boiled for 20 minutes. Then they are allowed to drain, and then proceed to the main cooking process.

It includes the following steps:

1. Pour vegetable oil and water into the bottom of the pan.
2. Mushrooms are placed in a heated container.
3. Stew mushrooms for 10 minutes, then pour them with tomato paste and salt.
4. The ingredients are mixed with a spoon.
5. Simmer on low heat for another 20 minutes.
6. Spices and onion cut into half rings are poured into the dish.
7. Simmer for 30 minutes, add more salt and sugar, if necessary.
8. Cook for another 15 minutes, then remove from heat.

Ready mushrooms in sauce are laid out in pre-prepared glass containers. After rolling up the cans, they should be left to cool.

Ryzhik in tomato sauce with paprika

If you add more paprika to the preparation, you can give the dish a unique flavor note. In addition, this spice improves the color of the sauce, making it richer and more appetizing.

You will need the following components:

• fresh mushrooms – 3 kg;
• onion – 1,5 kg;
• tomato sauce – 500 ml;
• ground paprika – 2 spoons;
• sunflower oil – 200 ml;
• garlic – 5 denticles;
• salt – 1 Art. l .;
• vinegar – 3 st. l .;
• allspice – 6-8 pcs.

Pre-boiling is not required for this recipe. Short-term cooking is recommended only to remove bitterness.

Stages of preparation:

1. Pour oil into the pan, wait until it heats up.
2. Pre-prepared mushrooms are placed inside.
3. Fry for 20 minutes, add chopped onion.
4. The components are fried for another 30 minutes, stirring regularly.
5. Add spices (except paprika and vinegar).
6. The mixture is cooked for 1 hour on low heat.
7. Paprika and vinegar are added 10 minutes before the end of the heat treatment.
8. Mix the ingredients well and cook for 10 minutes.

Just like other blanks, mushrooms with tomato sauce and paprika should be closed in jars. Pre-required steam sterilization of containers.

Terms and conditions of storage

It is recommended to store the finished preservation in the cellar or pantry. The recommended temperature is up to +10. Under this temperature regime, the blanks do not deteriorate for up to two years. You can also store preserves in the refrigerator. The average shelf life of mushroom dishes is 1 year.

Conclusion

To cook mushrooms in tomato sauce, you can use one of the proposed recipes. Tomato blanks are one of the best ways to preserve mushrooms for the winter. In addition, the described recipes are simple, so absolutely everyone can make delicious preservation.