Content
- 1 Rules for cooking butter in tomato sauce
- 2 Classic recipe for butter marinated in tomato sauce
- 3 The easiest recipe for butter in tomato sauce for the winter
- 4 Recipe for butter in tomato sauce with onions
- 5 Butter in tomato sauce with carrots and onions
- 6 How to make boletus in tomato sauce with garlic and bell pepper for the winter
- 7 Storage rules
- 8 Conclusion
Butter in tomato sauce for the winter is a dish that combines two significant advantages. Firstly, it is a tasty and satisfying delicacy made from a product that is deservedly called "forest meat". Secondly, this is a food in which a maximum of useful substances are concentrated - proteins, fats and carbohydrates, vitamins, mineral and biologically active substances. There are no particular difficulties in preparing a dish - you just need to choose a suitable recipe.
Rules for cooking butter in tomato sauce
To prepare the most delicious preparation, you need to take only fresh mushrooms, immediately after collection, peeled from needles and leaves. Also, before preparing their caps, you need to get rid of the skin, which will give the finished dish a bitter taste.
Properly processed mushrooms need to be washed several times, then boiled for 20 minutes in boiling salted water, put in a colander and, changing the water, repeat the procedure. After the second boil, they can be rinsed and used for further cooking.
The need for double heat treatment is due to the fact that this variety of mushrooms is capable of absorbing 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, get 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 will help to prepare delicious butter for the winter, which requires the following ingredients:
- 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:
- Peel and boil the mushrooms twice, strain them, rinse, and chop if necessary.
- Dissolve the paste in water, gradually add oil, sugar and salt, vinegar, bay leaf to it.
- Put pieces of butter and simmer for 5-7 minutes over moderate heat.
- 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 thick cloth and leave to sterilize for 30-45 minutes.
- Roll up the lids, turn upside down the bottom of the can, 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 butter in 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 g.
You need to cook like this:
- Rinse and peel the mushrooms, boil them in two waters for 20 minutes, then discard in a colander.
- Scald the tomatoes, remove the skins from them, finely chop the pulp, put with butter in a saucepan to simmer for 10 minutes.
- Stir in sugar and salt in hot tomato sauce, add vegetable oil, simmer for another 5 minutes.
- Lay out the workpiece in dry sterilized jars, place them under clean lids in hot water, hold for 45-60 minutes from the moment of boiling.
- 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, for 1 liter - about an hour.
Recipe for butter in tomato sauce with onions
The onion will make the taste of butter in tomato stored for the winter even more refined.
Ingredients:
- mushrooms - 3 kg;
- mushroom broth - 150 ml.;
- oil (vegetable) - 500 ml;
- tomato paste - 500 ml;
- onions - 1 kg;
- allspice (peas) - 10 pcs.;
- salt - 40 g;
- bay leaf - 5 pcs.;
- vinegar (9%) - 2 tbsp. l.
Cooking process:
- Remove the skin from the butter caps, wash them, chop, boil, changing the water twice.
- Cut the peeled onion into half rings.
- Pour broth, oil into a saucepan, put mushrooms, onions, tomato paste, salt.
- Bring the mixture to a boil and simmer for 45 minutes with constant stirring. Add pepper, vinegar and bay leaves about 7-8 minutes before the end of cooking.
- Put the boiling blank into prepared jars, cover with lids, then sterilize for 45-60 minutes.
Turn the rolled up cans upside down, wrap them up, let them cool, then move them to storage.
Butter in tomato sauce with carrots and onions
Butterlets with onions and carrots in tomato sauce are almost a salad, appropriate both for an everyday family dinner and on a festive table.
Ingredients:
- mushrooms - 1.5 kg;
- carrots - 500 g;
- onions - 500 g;
- tomato sauce (pasta) - 300 g;
- oil (vegetable) - 25 g;
- sugar, salt, spices - to taste.
The workpiece is created like this:
- Rinse, clean, boil in two waters (the second time with the addition of salt) oil.
- Cut the onions and carrots into equal strips.
- Put the ingredients in a frying 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.
- Distribute the boletus with carrots and onions in tomato sauce in sterilized jars, boil covered 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 simply lovers of delicious food - spicy butter in a spicy gravy with bell peppers, onions and garlic.
Ingredients:
- mushrooms - 1.5 kg;
- tomatoes - 2 kg;
- bell pepper - 1 kg;
- chili pepper - 3 pcs.;
- onions - 2 pcs.;
- garlic - 3 pcs.;
- greens (dill, parsley, basil, cilantro) - 5 branches each;
- vinegar (apple cider, 9%) - 100 ml;
- sugar - 2 tbsp. l .;
- salt - 1 tbsp. l.
Sequencing:
- Peel the onion and garlic, mince together with bell peppers and chili, removed from seeds and internal partitions, then fry the mixture in a saucepan over low heat.
- Scald the tomatoes with boiling water and remove the skin, cut the pulp into cubes and place in a saucepan. Fry vegetables until soft, then stir in salt and sugar, herbs, pour in apple cider vinegar, then simmer for 15-20 minutes.
- 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 corked in sterilized jars.
Storage rules
Butterlets in tomato sauce, corked for the winter, can be stored:
- at room temperature - up to 4 months;
- at + 10-15 ° С (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 preservation, the cans must be turned over, wrapped warmly, and then left to cool for 2-3 days.
Conclusion
Butterlets in tomato sauce for the winter are soft, juicy, tender, slightly sweet and truly delicious. They can be served as an appetizer or salad - any option will reveal the excellent taste of the preparation of the most hearty and mouth-watering mushrooms in a spicy gravy. And preparing such a delicacy is not at all difficult if there are the right recipes.
