Content
- 1 Rules for cooking butter in tomato sauce
- 2 Classic recipe for butter marinated in tomato sauce
- 3 The simplest 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 butter for the winter in tomato sauce with garlic and bell pepper
- 7 Storage rules
- 8 Conclusion
Butter in tomato sauce for the winter is a dish that combines two significant advantages. Firstly, this is a tasty and satisfying delicacy made from a product that is deservedly called “forest meat”. Secondly, this is a food in which the maximum of useful substances is concentrated - proteins, fats and carbohydrates, vitamins, minerals and biologically active substances. There are no particular difficulties in preparing the dish - you just need to choose the appropriate recipe.
Rules for cooking butter in tomato sauce
To prepare the most delicious preparation, you need to take only fresh mushrooms, immediately after picking, cleaned of needles and leaves. Also, before cooking, their caps need to be removed from 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, drained 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 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 either ready-made paste or ripe tomatoes, which should be scalded with boiling water, removed the skins, and then finely chop the pulp for adding to the preparation.
Classic recipe for butter marinated in tomato sauce
A classic recipe that requires the following ingredients will help you prepare delicious boletus 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:
- Peel and boil the mushrooms twice, strain them, rinse them, and chop them if necessary.
- Dilute the paste in water, gradually add oil, sugar and salt, vinegar, bay leaf.
- Place the pieces of butter and simmer for 5-7 minutes over moderate heat.
- Distribute the preparations into jars, thoroughly washed with soda or sterilized, close with boiled lids, then lower the containers into a large pan of hot (about 70°C) water on a thick cloth and leave to sterilize for 30-45 minutes.
- Roll up the lids, turn the jars upside down, and put them under a warm blanket to cool.
The simplest recipe for butter in tomato sauce for the winter
For those who do not like to overload the pure sweetish taste of tomato with herbs and spices, we can recommend the following recipe.
Ingredients:
- mushrooms – 1 kg;
- tomatoes – 700 g;
- oil (vegetable) – 80 ml;
- sugar – 300 g;
- salt – 15 g.
You need to prepare it like this:
- Wash and peel the mushrooms, boil them in two waters for 20 minutes, then drain in a colander.
- Scald the tomatoes, remove the skins from them, finely chop the pulp, place with the butter in a saucepan to simmer for 10 minutes.
- Stir sugar and salt into hot tomato sauce, add vegetable oil, simmer for another 5 minutes.
- Place the product 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 and let the jars cool.
The boiling time for jars depends on their volume: 0.5 liter containers can be sterilized in about 30-45 minutes, 1 liter containers can be sterilized in about an hour.3
Recipe for butter in tomato sauce with onions
Onions will make the taste of butter preserved for the winter in tomatoes 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:
- Remove the skin from the boletus caps, wash them, cut them, boil them, changing the water twice.
- Cut the peeled onion into half rings.
- Pour broth, butter into a saucepan, add mushrooms, onions, tomato paste, salt.
- Bring the mixture to a boil and simmer for 45 minutes with constant stirring. About 7-8 minutes before the end of cooking, add pepper, vinegar and bay leaf.
- Place the boiling preparation into prepared jars, cover with lids, then sterilize for 45-60 minutes.
Turn the rolled cans upside down, wrap them, let them cool, and then move them to storage.
Butter in tomato sauce with carrots and onions
Butter with onions and carrots in tomato sauce is almost a salad, suitable for both an everyday family dinner and a holiday table.
Ingredients:
- mushrooms – 1.5 kg;
- carrots – 500 g;
- onion – 500 g;
- tomato sauce (paste) – 300 g;
- oil (vegetable) – 25 g;
- sugar, salt, seasonings - to taste.
The blank is created like this:
- Rinse, peel, boil the butter in two waters (the second time with salt added).
- Cut the onions and carrots into equal strips.
- Place 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 taste, and simmer for another 10-15 minutes.
- Distribute the boletus with carrots and onions in tomato into sterilized jars, boil under the lids for 90 minutes. To be sure and for longer storage, process the containers again for half an hour 2 days after cooling.
How to make butter for the winter in tomato sauce with garlic and bell pepper
An excellent 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 sprigs each;
- vinegar (apple vinegar, 9%) – 100 ml;
- sugar – 2 tbsp. l.;
- salt – 1 tbsp. l.
Sequencing:
- Peel the onion and garlic, pass through a meat grinder along with bell peppers and chilies, freed from seeds and internal membranes, then fry the mixture in a saucepan over low heat.
- Scald the tomatoes with boiling water and remove the skins, cut the pulp into cubes and also place 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.
- Peel the mushrooms, boil in two waters, rinse, and place in a saucepan with the 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, sealed 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 product to be stored for as long as possible, after preservation 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 turns out soft, juicy, tender, slightly sweet and truly exquisite. They can be served as an appetizer or a salad - any option will reveal the excellent taste of the preparation of the most satisfying and appetizing mushrooms in a spicy gravy. And preparing such a delicacy is not at all difficult if you have the right recipes.
