How to make tomato paste sauce for pasta, spaghetti, barbecue, rice, potatoes, pizza, meat, fish and vegetables.

In this article we will teach you how to make 15 different sauces and even how to make ketchup from tomato paste and it will turn out much better than store-bought. More often than usual, such dressings are served with fried and baked meat. But their universal sour taste allows them to even be used for pizza.

Quick tomato soy sauce

A simple recipe for tomato paste sauce, including just a few ingredients. Soy sauce, tomato paste, fresh garlic – and you get a wonderful addition to a variety of meat delicacies.

Composition:

• pasta – 200 g;
• soy willow – 100 ml;
• basil (preferably dried) – 1 tbsp. l.;
• garlic – 4 cloves;
• ground black pepper – 1 tsp;
• sugar.

Recipe:

1. Mix the paste and soy sauce in a convenient bowl.
2. Pass the garlic through a garlic press. It is better to use dried basil, but if you come across fresh one, chop it well too.
3. Add garlic, basil and pepper to the tomato-soy mixture. Stir.
4. Season with sugar to taste.

Salt is usually not required for such a dish. But there are different soy sauces – some have very little salt. Therefore, it is worth tasting the prepared mixture and checking whether it is salty enough. Eat instead of ketchup, serving  sauce with dumplings.

Armenian sauce with cilantro and onions

Armenian tomato paste sauce goes well with completely different meats. The sauce is suitable for shish kebab, grilling, barbecue and other types of cooking. Cilantro plays an important role in it, so for those who do not like this spice, it is better to choose some other recipe.

Composition:

• pasta – 150 g;
• water – 60 ml (for example);
• onions – 1 pc. (if small, then 2 pcs.);
• cilantro – 1 bunch;
• coriander (ground) – 0.5 tsp;
• sun – 0.5 h. l.;
• ground black pepper – 0.5 tsp.

How to make the sauce:

1. Dilute the paste with cool water (it is better to use one that has boiled and has already cooled). Stir until smooth. The amount of water can be modified depending on how thick or thin the sauce is desired.
2. Add salt and spices to the diluted paste. Stir until the salt dissolves.
3. Chop the onion into cubes (smaller). Chop some more cilantro.
4. Add onions and herbs to the future sauce. Stir well so that the vegetables are evenly distributed throughout the tomato mass.

You can serve this sauce with cilantro and tomato paste immediately after preparation. Cilantro has a bright taste, so the sauce does not need to be infused, as is the case with parsley or dill.

More Georgian sauce with adjikoi

Georgian red sauce with adjika, prepared according to this recipe is a close relative sacebeli. It goes best with meat dishes, and also with potatoes and pasta and served as a sauce for khinkali.

Composition:

• pasta – 200 g;
• water – 150 ml (for example);
• Georgian adjika (with walnuts) – 1 tsp;
• garlic – 3 cloves;
• cilantro (can be replaced with something else) – 5 sprigs;
• wine vinegar – 1 tbsp. l.;
• suneli hops – 1 tsp;
• sugar – 0.5 h. l.;
• ground black pepper – 0.5 tsp;
• salt

How to prepare the sauce:

1. Grind the garlic cloves with a masher. Chop the cilantro as finely as possible.
2. Mix the crushed ingredients with adjika, vinegar and spices. It’s more convenient to use a blender, but if you don’t have one, stir until smooth by hand.
3. Add pasta and sugar to ingredients. Season with salt. Mix thoroughly again.
4. While stirring vigorously, add water in small portions. The volume can be changed by adjusting the density to suit you. You can form something similar to ketchup, or it can be completely liquid – depending on your preference.

The spiciness can also be adjusted by reducing the amount of hot ingredients. You can even remove the pepper. By the way, thanks to the high content of natural preservatives (garlic, pepper in adjika, vinegar), this dish can be prepared for future use and rolled into sterilized jars.

You can also make adjika from plums with your own hands at home!

Azerbaijani style sauce for shish kebab

Azerbaijani tomato paste sauce differs from other recipes in that it uses meat broth instead of ordinary water. It is better to use a decoction on the bones, but dissolving a bouillon cube in warm water will also give good results.

Composition:

• paste – 150 ml;
• broth (preferably beef or poultry) – 150 ml;
• green onions – 1 bunch;
• garlic – 3 cloves;
• pickled cucumbers – 2 pcs.;
• lemon juice – 1 tsp;
• parsley – 0.5 bunch;
• celery (leaves) – 3 sprigs;
• cumin (ground) – 1 tsp;
• sun – 0.5 h. l.;
• ground black pepper – 0.5 tsp;
• sugar.

How to make the sauce:

1. Dissolve pasta in warm broth.
2. Pour salt, spices and sugar into the solution. Pour in the juice and stir.
3. Finely chop all the green ingredients.
4. Grind the cucumbers into small pieces. Also chop the garlic cloves with a knife.
5. Collect everything together in a convenient container and mix well.
6. Leave to infuse for 1-2 hours. It can be consumed immediately, but if the dish is infused, it will receive a much more pronounced aroma.

Feel free to serve sauce with manti or with boiled beef tongue and boiled pork.

Caucasian-style hot sauce

Homemade hot sauce with tomato paste, also known as Caucasian sauce with tomato paste, is a wonderful condiment for grilled meat.

This Caucasian recipe for hot sauce can be varied, reducing the volume of hot ingredients at your personal discretion to get a less hot result.

We will need:

• pasta – 200 g;
• water – 120 ml;
• garlic – 1 head;
• hot red pepper – 3 pcs.;
• green onions – 5 pcs.;
• parsley – 1 bunch;
• sunflower oil (refined) – 2 tbsp. l.;
• sugar – 1 tsp. l.;
• salt

Step by step recipe:

1. Separate the parsley leaves from the cuttings. Leave the cuttings – they will be needed.
2. Grind thoroughly along with the onion.
3. Peel the pepper. If you need a hotter sauce, do not remove the seeds, otherwise, remove them. Chop into small pieces.
4. Place peppers, stalks and garlic cloves into a blender bowl. Pour in the oil and beat until smooth.
5. Dissolve the paste in cool water. Add salt and sugar, mix until dissolved.
6. Combine all 3 parts of the ingredients – greens, diluted paste and mixture from the blender. Mix well.

It turns out to be quite thick dip, which can be served with snacks or french fries .

With herbs and garlic

Tomato paste sauce for barbecue can be different, but most often it is made spicy by adding pepper, for example jalapeño. The garlic and herbs in this recipe’s sauce provide just the right balance of heat and freshness. It goes well with meat.

Composition:

• pasta – 200 g;
• vegetable oil – 50 ml;
• garlic – 4 cloves;
• green onions – 1 bunch;
• dill – 4 sprigs;
• parsley – 4 sprigs;
• salt;
• sugar.

How to do:

1. Mix the paste with sugar and salt (both components are by eye, there are no clear grams).
2. Leave for 15 minutes.
3. Pour in the oil and mix. If the dish turns out too thick, add a small amount of boiled water.
4. Chop the greens. Grate fresh garlic or pass through a crush.
5. Add the chopped ingredients to the sauce and stir.
6. Leave again for a quarter of an hour to let the dish steep.

If you have a blender on your farm, you don’t have to chop the greens with a knife, but turn them into a homogeneous mass. Then the sauce will turn out less attractive in appearance, but the consistency will be uniform – many people prefer this.

With cream

Cream sauce is another way to make sauce with tomato paste. The recipe is extremely simple, because this is one of the popular gravy made from flour and tomato paste. But the taste is incredibly light and unusual for such dishes.

Composition:

• pasta – 2 tbsp. L.;
• cream (not less than 10%) – 100 ml;
• water – 100 ml;
• flour – 1.5 tbsp. L.;
• salt;
• ground black pepper;
• sugar.

Recipe:

1. Dissolve flour in cool water. Mix well, getting rid of lumps.
2. Mix paste with salt, sugar and pepper in a small saucepan. Turn on medium heat and immediately pour in the flour water.
3. Boil, stirring continuously.
4. As soon as it boils, reduce the gas to minimum.
5. Boil for about 2 minutes until slightly thickened.
6. Add cream. Stir and cook for a couple more minutes.

If you want the dressing to be thicker, you should reduce the volume of water. It is also permissible to introduce any greens into the recipe at your discretion – this will not interrupt the taste of the cream, but will only complement it favorably.

With mayonnaise

 

Tomato sauce can also be created using mayonnaise. This mayonnaise dressing goes well with a wide variety of dishes, not just meat ones. It is better to use homemade mayonnaise with tomato paste, but store-bought mayonnaise is also suitable – the main thing is to follow the fat content recommendations.

What you will need:

• paste – 30 g;
• mayonnaise (from 35% to 50%) – 100 ml;
• onions – 1 pc.;
• dill – 1 bunch;
• vegetable oil – 3 tbsp. l.;
• sugar – 1 tsp. l.;
• salt

How to cook:

1. Chop the onion into cubes.
2. Place in a saucepan. Sauté in oil until translucent.
3. Pour the pasta into the saucepan. Mix well and sauté for about 5 minutes.
4. Salt and season with sugar. Stir again and immediately set aside from the stove.
5. Allow to cool.
6. Grind the dill and add it to the future sauce with mayonnaise. Mix well until completely homogeneous.

Unlike most sauces that are suitable only for meat, this mayonnaise version can be combined with fish dishes and side dishes. It is especially good as an addition to pasta and country-style potatoes.

With apple cider vinegar

The sauce made from tomato paste and vinegar is piquant and unusual. It is better to use 3% vinegar – it is moderately sour and gives an excellent aroma.

Composition:

• pasta – 200 g;
• apple cider vinegar – 40 ml;
• water – 250 ml;
• garlic – 2 cloves;
• dill – 4 sprigs;
• parsley – 4 sprigs;
• change – 1 h. l.;
• sugar – 4 tbsp. L.;
• cinnamon – 1 pinch;
• spices (any – at your discretion).

Cooking process:

1. Dilute the pasta with water directly in the frying pan. Place on gas and boil.
2. Chop the garlic and all the herbs very finely. Pour into the pan along with sugar, salt, cinnamon and selected spices.
3. Reduce gas to minimum. Cook the sauce, stirring continuously, for about 5-7 minutes (until it reaches the desired consistency).
4. Add vinegar. Stir well and immediately remove from heat.

It is advisable to cool this dish to room temperature before serving. Then the taste will be most vivid. And replacing apple cider vinegar with balsamic will help strengthen and refine them.

With sour cream

Sour cream sauce with tomato paste is also a wonderful compliment for grilled meat and many other delicacies. And it is customary to serve this sour cream sauce cooled, already out of the refrigerator. But when the dressing is used as part of a side dish, then refrigeration is not required.

Ingredients:

• pasta – 70 g;
• cream (from 15% to 20%) – 200 ml;
• water – 150 ml;
• butter – 50 g;
• flour – 2 tbsp. L.;
• smoked paprika (ground) – 0.5 tsp;
• salt;
• ground black pepper.

Recipe:

1. Melt the butter in a saucepan until liquid. At the same time, heat the water.
2. Add flour. Stirring well, sauté until golden.
3. Add pasta and sour cream. Thicken on low gas, stirring continuously (otherwise lumps will form).
4. When the mixture thickens, gradually add hot water without stopping stirring.
5. Add paprika and salt and pepper.
6. Simmer for another 4-5 minutes, stirring frequently.

Sour cream can be replaced with matsoni or healthy homemade mayonnaise and even lean vegan.

By the way, let’s say that this is one of the basic gravies for meatballs and stuffed peppers.

With honey

Honey and tomato sauce elegantly decorates meat dishes, giving them moderate sweetness. In addition, you can use a similar sauce as a marinade with tomato paste, lubricating raw meat pieces with it some time before cooking.

Composition:

• pasta – 200 g;
• honey (liquid) – 1 tbsp. l.;
• water – 100 ml;
• onions – 1 pc.;
• parsley – 0.5 bunch;
• vegetable oil – 1 tbsp. l.;
• salt;
• ground black pepper.

How to do:

1. Finely chop the onion. Saute it in oil until translucent.
2. Add pasta and water separately (but simultaneously). Stir thoroughly.
3. Add honey, salt and spices. Mix again.
4. Boil the mixture. Then reduce the gas and simmer for 3-4 minutes, without stopping stirring.
5. Turn off the gas and leave the pan on the burner for a few minutes.
6. Transfer to a bowl to cool. When it cools down, chop the greens, add to the sauce and stir vigorously.

The sweet and sour taste of this sauce goes well with fatty dishes. For example, with salted lard or when serving with lamb.

With garlic and basil

Tomato paste with basil and garlic makes an excellent base for a delicious sauce. At the same time, the recipe for garlic sauce with tomato paste is quite simple, which is why it is very popular.

Composition:

• pasta – 150 g;
• water – 400 ml;
• basil (dried) – 1 tsp;
• garlic (granulated) – 1 tsp;
• starch – 2 tbsp. l.;
• sugar – 2 tbsp. L.;
• sol – 0.5 h. l.;
• ground red pepper – 2 pinches.

Homemade sauce recipe:

1. Place the frying pan on moderate gas. Combine pasta, starch and salt with sugar. Mix well.
2. Add cool water, basil, garlic and hot pepper. It is better to use red garlic, since dried garlic does not give any pungency at all.
3. Bring the mixture to a boil, stirring constantly.
4. If after boiling the dish turns out to be too liquid, reduce the gas and simmer for 2-3 minutes until it thickens.
5. Turn off the fire.

It’s good to prepare a sauce from tomato paste with basil and garlic for the winter. If you roll it into sterilized jars under an airtight lid, the dish will last in the pantry for several months.

You may also like basil sauce – pesto!

Like in kebab shops

This recipe for tomato paste sauce with garlic is very popular in establishments where barbecue is offered on the menu. A similar kebab sauce can be made at home, but you will need fresh tomatoes.

Composition:

• pasta – 2 tbsp. L.;
• tomatoes – 2 pcs.;
• garlic – 3 cloves;
• sunflower oil (unflavored) – 2 tbsp. l.;
• dill – 4 sprigs;
• parsley – 4 sprigs;
• salt;
• sugar;
• ground red pepper.

Homemade recipe:

1. Prepare 2 containers – one with boiling water and one with cool water.
2. Lightly cut the skin of the tomatoes. Dip them in boiling water for 5 seconds and immediately transfer them to a cold container. This is required so that the tomatoes can be peeled.
3. Remove the peel. Finely chop the remaining pulp into cubes.
4. Pour oil into a saucepan. Add chopped tomatoes, salt, sugar and pepper (to taste).
5. Set to medium and cook for about 10 minutes, stirring frequently. The tomatoes should soften as a result.
6. Add the paste and fry for another 5 minutes.
7. Finely chop the greens (leaves only). Grind the garlic in a crusher.
8. Add herbs and garlic to the dish being prepared. Mix well and immediately set aside from the heat.

It is highly recommended to cool this sauce to at least room temperature before serving. And if time allows, then put it in the refrigerator for an hour or two. Read also our other recipes for barbecue sauces.

Spaghetti and pasta sauce

Tomato sauce for pasta according to an Italian recipe is a spicy and aromatic dish. The sauce goes well with pasta, and not only with Italian varieties. It’s also perfect as a tomato sauce for horns.

Composition:

• pasta – 2 tbsp. L.;
• water – 500 ml;
• onions – 1 pc.;
• garlic – 2 cloves;
• flour – 1 tbsp. l. (preferably with a small slide);
• sunflower oil – 2 tbsp. l.;
• Italian herbs (dried) – 1 tsp;
• bay leaf – 2 pcs.;
• salt;
• sugar;
• ground black pepper.

Sauce recipe:

1. Chop the onion into small cubes.
2. Heat the oil thoroughly in a frying pan. Add onion, salt and sugar. Stir and sauté, stirring frequently, until golden brown.
3. Grind the garlic in any way. Add to the onion and fry for another minute.
4. Add flour, spreading it throughout the pan. Stir and cook until the flour is golden.
5. Stirring continuously, pour in cool water (only half) in a thin stream. This is required for the flour to dissolve.
6. Pour in the second half of the water. Mix.
7. Bring the mixture to a boil. Add pepper and spices, add more salt if necessary.
8. Reduce heat to low and cover with a lid. Simmer for about 15 minutes, stirring regularly. Then remove from heat.

By the way, this sauce is considered lean, and if you remove the sugar and replace the wheat flour with rice or chickpea flour, it will also become dietary.< /span>

For pizza

Pizza sauce is a special type of tomato sauce used in making pizza. Each pizzeria has its own recipe, but basically they are very similar both in the list of ingredients and in the technology of creation.

Therefore, at home, you can also repeat the tomato paste sauce as in the pizzeria.

Composition:

• pasta – 5 tbsp. L.;
• water – 70 ml;
• onions – 1 pc.;
• garlic – 3 cloves;
• sunflower oil – 1 tbsp. l.;
• Italian herbs (dried) – 1 tbsp. l.;
• salt;
• sugar.

How to make red sauce from tomato paste:

1. Finely chop the onion. Place in a frying pan and fry in oil until half cooked.
2. Add all other ingredients except garlic. The amount of salt and sugar should be adjusted according to personal preference.
3. Stir and immediately reduce heat to low. Stirring frequently, cook the mixture for 5 minutes.
4. Grind the garlic in a crusher. Add to the pan and stir.
5. Simmer the dish for about 5 more minutes. You may need more until the mixture thickens enough to spread easily on the pizza base.

To make the recipe for pepperoni pizza sauce and other types of pizza authentic, it is worth studying the composition of the mixture of Italian herbs. It must include oregano and thyme, which are included in all tomato paste-based sauces used in Italian pizzerias.

You may also be interested in the recipe for white pizza sauce, which is prepared in pizzerias.

Tomato paste ketchup

Store-bought ketchup can be delicious, but the recipe for homemade ketchup Still, nothing can replace it. Therefore, if there is an opportunity to make ketchup at home from tomato paste, this opportunity is worth taking advantage of.

The recipe for ketchup at home is very simple, even a novice cook can handle it.

Composition:

• pasta – 350 g;
• water – 150 ml;
• onions – 1 pc.;
• garlic – 2 cloves;
• parsley – 0.5 bunch;
• hot red pepper – 1 pc.;
• vinegar (preferably 6%) – 1 tbsp. l.;
• sunflower oil – 1 tsp;
• sun – 0.5 h. l.;
• sugar;
• ground black pepper.

Recipe:

1. Cut the onion and pepper into arbitrary pieces. Cut off the parsley cuttings, leaving only the leaves.
2. Place onion, pepper, parsley and garlic in blender bowl. Beat until smooth (although you can leave pieces as you like).
3. Add pasta, salt and sugar and ground pepper to a blender. To stir thoroughly.
4. Add water in small portions and continue blending. You may need more or less water than 150 ml – it depends on the desired thickness of the ketchup.
5. Add vinegar and oil and mix again – this time by hand.

Ketchup prepared at home can be consumed immediately or stored in jars for long-term storage. But before serving, it is advisable to cool the dish – according to the recipe for making ketchup, this is required to better reveal the taste.