Sprat in tomato sauce

Sprat in tomato sauce has its own extensive history in Russia. It appeared in our country during the time of Khrushchev, and immediately gained popularity among students, the poor and the middle class. This is explained, first of all, by the low cost of these canned foods.

Their production was not affected by any economic downturn, and even in times of complete food shortages, you could always find a jar of sprat on store shelves. The world's first producer of this canned fish was the Kerch fish processing plant.

If for Russians sprat is an inexpensive and accessible fish, in some countries it is considered a delicacy. True, only here we prepare it in tomato sauce, and there are about 30 recipes for preparing such a sauce.

Sprat in tomato sauce, cooked at home, is not only tasty, but also a healthy dish that goes well with side dishes. In addition, to prepare it at home, you can choose the best and largest fish, and the sauce can be prepared in different ways.

First recipe

sprat - half a kilo;
tomato juice - one glass;
onion - one piece;
carrots - one piece;
allspice - three to four peas;
coriander (ground) - half a teaspoon;
bay leaf - three pieces;
sugar - one tablespoon;
flour - one tablespoon;
salt pepper;
vinegar - two tablespoons (9%).

Calorie content per hundred grams is 182 kilocalories.

Recipe for homemade sprat in tomato sauce step by step:

Second recipe

Fans of vegetable dishes can prepare delicious sprat in tomato with vegetables, which is especially good in nature as a complement to boiled potatoes or eggs.

sprat - one kilogram;
carrots - three hundred grams;
tomatoes - one kilogram;
onion - three hundred grams;
bell pepper - three hundred grams;
sunflower oil - three tablespoons;
vinegar - thirty milliliters;
salt - to taste;
sugar - five to six teaspoons.

Cooking time is one hour and thirty minutes.

Calorie content per hundred grams is 186 kilocalories.

How to cook sprat in tomato sauce with vegetables:

Recipes for dishes with the addition of canned food

What to cook from sprat in tomato sauce? Fish in tomato can be served as an independent dish, but it can also become the basis for preparing soups, appetizers, salads or main courses.

Rich soup

Calorie content per hundred grams is 50 kilocalories.

We cut the carrots with a vegetable cutter, cut the onion into half rings. Fry vegetables in sunflower oil until golden brown;
Peel the potatoes and cut into small slices;
Pour a glass of rice into a saucepan, fill it with cold water and put it on the fire. After five to seven minutes, add fried vegetables, spices and salt;
After this, after another five minutes, add the fish in the tomato and boil for about ten minutes until cooked;
The soup can be served with finely chopped herbs.

Tartlets with tomato and fish filling

tartlets - one package;
rice - half a glass;
sprat in tomato - one can;
eggs - one piece;
pickles - two pieces;
onion - one piece;
mayonnaise - for dressing;
salt - to taste.

Cooking time – thirty minutes.

Calorie content per hundred grams is 389 kilocalories.

Boil the rice until tender, finely chop the onion;
Remove the fish from the jar and chop, finely chop the boiled egg and cucumbers;
Mix all ingredients, add salt and season with mayonnaise;
Fill the tartlets with the resulting mixture. You can stuff boiled eggs with the same salad.

Layered salad

potatoes - two - three pieces;
carrots - one piece;
sprat in tomato - one can;
onion - one piece;
egg - two pieces;
sunflower oil - three tablespoons;
salt - to taste;
mayonnaise - for dressing.

Calorie content per hundred grams is 350 kilocalories.

Boil potatoes, carrots and eggs and chop finely;
Peel the onion, chop and fry in sunflower oil until golden brown;
Remove the sprat from the jar and mash with a fork;
Lay out the salad in layers:

1st layer: potatoes;
2nd layer: mayonnaise;
3rd layer: sprat in tomato;
4th layer: carrots;
5 layer: mayonnaise;
6th layer: onion;
Layer 7: eggs.

You can use greens to decorate the salad.

Navy pasta with stewed meat - everyone loves this dish. It is simple to prepare, but at the same time it is very satisfying and tasty.

Read how to cook traditional dumplings in the microwave here.

Spaghetti with fish dressing

spaghetti - two hundred and fifty grams;
onion - one piece;
bell pepper - one piece;
sprat in tomato - one can;
carrots - one piece;
tomato paste - one tablespoon;
sunflower oil - three tablespoons;
salt - to taste;
greenery.

Cooking time is forty minutes.

Calorie content per hundred grams is 272 kilocalories.

Peel the onion, finely chop and sauté in oil until golden brown;
Finely grate the carrots and add to the fried onions. Place bell pepper cut into small strips there. Simmer the vegetables for about ten minutes;
Add a spoonful of tomato paste to the stewed vegetables, pour water over the vegetables, add salt to taste and simmer for another fifteen minutes;
Add the fish along with the tomato to the resulting sauce, stir and simmer over low heat for ten minutes;
Boil the spaghetti and drain in a colander. Place on plates, pour sauce on top and sprinkle with herbs.

egg - two pieces;
sprat in tomato - one can;
semolina - four to five tablespoons;
sunflower oil - one hundred milliliters;
carrots - one piece;
salt, pepper - to taste.

Cooking time – thirty minutes.

Calorie content per hundred grams is 220 kilocalories.

Place the contents of the jar of sprat into a bowl and mash with a fork until smooth. Add eggs, semolina, salt and pepper to the sprat. Mix the resulting mass thoroughly;
Heat the frying pan, add oil. Using a tablespoon or a small ladle, spread the mixture into cutlets and fry on both sides until a crust forms;
Grate the carrots on a coarse grater. Place some of the carrots on the bottom of the saucepan, place the cutlets on top and sprinkle with the other half of the grated carrots. Simmer over low heat for five minutes.

Potatoes stuffed with canned sprat

potatoes - eight pieces;
sprat in tomato - one can;
cheese - two hundred grams;
sunflower oil - three tablespoons;
salt, pepper - to taste.

Cooking time is one hour and ten minutes.

Calorie content per hundred grams is 310 kilocalories.

Peel large potatoes and cut them into two halves. Place in a saucepan with water and boil after boiling for about ten minutes;
After the potatoes have cooled a little, use a teaspoon to make cup-like indentations in each half;
Place potato cups on a baking sheet greased with sunflower oil;
Mash the remaining potatoes after forming the cups together with the sprat in the tomato. Place this filling in each cup;
Grate the cheese on a coarse grater and sprinkle the potatoes with the filling on top;
Preheat the oven to two hundred degrees and bake the potatoes for forty minutes.

The key to a delicious dish of sprat in tomato sauce is the right canned food. Experienced chefs recommend choosing canned food made from sprat rather than herring. They have less innards and better taste characteristics.

In accordance with GOST, such canned food must contain at least 70% fish, and the rest must be tomato sauce. After opening the can, the fish should be clearly visible and not look like fish puree.

I love canned sprat in tomato, but now when you buy a jar, it’s not fish, and don’t understand what. Sometimes there is just one mass. I also add kale to borscht, and I like it with potatoes. Sprat in tomato at home turns out just right. Whole fish, flavorful gravy. I make this kind of fish so I can eat it right away, and sometimes I can even roll it up into jars, but I just store it in a cool place. He takes his granddaughters on hikes with him, everyone really likes it.

We have to:

500 g fresh or frozen sprat;
300 ml tomato juice;
onion - 1 piece;
carrot - 1 piece;
sunflower oil;
salt, allspice, bay leaf;
1 tablespoon wheat flour;
1 tablespoon sugar.

Sprat in tomato at home. Step by step recipe

Defrost the sprat. clean off the head and entrails.
Take a thick-walled frying pan and pour a couple of tablespoons of sunflower oil into it.
Chop the onion and grate the carrots. Fry onions and carrots in heated vegetable oil.
Add the fish to the vegetables, a couple of black peppercorns, salt, and sugar.
Pour tomato juice over the sprat. I have homemade juice. if you don't have one. You can dilute ketchup or tomato paste with water.
Add flour to tomato juice first and stir.
Pour the tomato into the bag, turn the heat to low and simmer the fish for 30 minutes.
If you do not plan to eat sprat in the near future, add a tablespoon of 9%. Then put the sprat in tomato in jars and roll up the lids. Store in a cool place.

Sprat in tomato sauce– canned food comes from the USSR. In principle, even now many housewives buy it from time to time. Needless to say, sprat in tomato sauce used to be much tastier, because it was prepared strictly according to GOST and technological maps. Today, when you open a jar of canned fish, you can often see broken fish covered in brown sauce. Homemade sprat in tomato sauce, a step-by-step recipe for which I want to offer you, will turn out not only beautiful to look at and appetizing, but also tasty and healthy.

I suggest preparing the marinade for sprat in tomato from fresh vegetables, namely carrots, onions and fresh tomatoes. There will be no chemicals or harmful additives in the recipe.

I think that after reading this recipe, you will be convinced of what is being prepared homemade sprat in tomato sauce very easy and simple. And yet, according to this recipe, you can also cook any other fish, in particular herring, gobies or.

Ingredients:

Carrots - 2 pcs.,
Tomatoes - 1 kg.,
White or purple onion - 1 pc.,
Sprat - 500 gr.,
Spices: ground black pepper, coriander, Provençal herbs,
Bay leaf - 1-2 pcs.,
Sunflower oil,
Salt.

Sprat in tomato sauce - recipe

Having prepared all the ingredients, you can start preparing homemade sprat in tomato sauce. Peel the onions and carrots. Cut the onion into small cubes.

Grind the carrots on a fine or medium grater.

Tear off the heads of the sprat. Remove the entrails. Rinse the fish under running cold water.

Wash the tomatoes and mince them, or cut them into two parts and grind them in a blender bowl.

Pour some sunflower oil into the pan. Once hot, add onions and carrots.

Simmer the vegetables for about 5 minutes over medium heat, stirring them with a spatula.

Add chopped tomatoes to the tomato puree.

In winter, when there are no fresh tomatoes, you can use ready-made tomato sauce, ketchup or tomato paste. Tomato sauce or dilute in a separate bowl in a ratio of one to one with water, tomato paste is diluted with water in a ratio of one to two.

So, pour tomato sauce over the onions and carrots, simmer the vegetables for another 15 minutes, stirring them occasionally.

Once the carrots and onions are soft, add salt, spices and bay leaf. Adjust the amount of salt and variety of spices to your taste. If you can take spices for fish to your taste, then bay leaf must definitely be present in the sprat recipe. It is this that gives the fish its unique taste and smell.

Stir in tomato sauce.

Place prepared sprat into tomato sauce.

Pour the sauce over the fish. Simmer it for another 10-15 minutes.

Ready stewed sprat in tomato sauce can be served after cooking. If you are preparing a large portion of sprat in tomato, then you need to store it in a clean glass jar in the refrigerator, under a tightly closed lid, for no more than 4 days. For long-term storage, you can prepare canned food for the winter.

Sprat in tomato sauce. Photo

You can also cook canned sprat at home for the winter. This type of sprat can be stored very well in a cold place along with other preserves. Jars for preserving such sprat use 300-500 ml.

Ingredients:

Sprat - 1 kg.,
Onions - 2 pcs.,
Carrots - 3 pcs.,
Tomato juice - 2 l.,
Spices - to taste
Salt - 1 tbsp. spoon,
Bay leaf - 1-2 pcs.

Canned sprat in tomato sauce for the winter - recipe

Remove the entrails and heads from the thawed sprat. Rinse it outside and inside. Peel the carrots and onions. Pass the vegetables through a meat grinder. Pour tomato juice into the vegetables. Mix the vegetables with the tomato and pour into the pan. Add salt, spices and bay leaf to the tomato sauce.

Boil the marinade over low heat for 20 minutes. After this time, add the sprat. Let it simmer in the marinade for 15 minutes. While the canned sprat in tomato sauce is finishing cooking, sterilize the jars and tin lids in a convenient way.

Using a large spoon, place the sprat in tomato sauce into jars. Close the jars with lids, then turn them upside down and wrap until cool.

Ready homemade sprat in tomato sauce, prepared at home at low temperatures can be stored for more than one year. Bon appetit and good luck with your preparations. I will be glad if this recipe for sprat in tomato sauce is useful to you.

This recipe helped me out many times when I was still a student. Mom then made a lot of such preparations, which she then passed on to me to make cooking easier in the kitchen. My husband and I really liked it, we used to open a jar of such sprat and just gobble it up with bread, and at the same time my mother was swearing on the phone, saying that we could have boiled potatoes or cooked rice porridge. Yes, now it’s even funny to remember the beginning of our life together, because, despite the fact that I knew how to cook, I did not manage the household on my own. Therefore, of course, like in any young family, we had unexpected situations: either we forget to buy bread and in the evenings we walk around the city looking for a bread store, then in the morning we don’t find the right thing, then we simply oversleep and run to class hungry, buying on the way to the university, pies with cabbage and peas.
But now we have matured, gained worldly experience, and I myself can give advice on how best to prepare this or that dish or what to do in any situation. And now I would like to advise you to find out how to prepare sprat in tomato sauce at home for the winter - an excellent appetizer that is easy to prepare in advance, seal in jars and simply put on the table at the right time. This fish turns out to be very tasty and tender, because we will cook it at home with vegetables and, if desired, you can add your favorite spices.
For such an appetizer, we need to take a small fresh-frozen fish, it is best if it is frozen using the quick-dry freezing method, then it is tastier and of better quality.

Ingredients:
- fresh frozen fish (sprat) – 2.5 kg,
- ripe tomato fruit – 3 kg,
- carrot root – 1 kg,
- tomato paste – 500 ml,
- sunflower oil – 1 tbsp. (200 ml),
- finely ground salt – 100 g,
- granulated sugar (beetroot) – 300 g,
- vinegar – 2 tbsp.

Defrost the fish naturally. We rinse.

Then we tear off the head and tail of a small fish, and clean the insides of a larger one. We rinse the carcasses with cold water, and then lower them into boiling water for a minute. After blanching, the fish becomes softer and the sharp unpleasant smell goes away.

We wash the ripe tomato fruits and then grind them with a meat grinder.

Grind the peeled carrots on a coarse grater.
We clean the onion from dry scales, rinse with water and chop fairly finely.

Pour tomato juice into a saucepan, add carrots and onions and simmer over medium heat for about 40 minutes.

Then pour in the vegetable oil and add tomato paste, as well as salt and granulated sugar. Mix the resulting sauce and add blanched sprat to it.

Simmer the fish in the sauce for 30 minutes, stirring occasionally. 5 minutes before the end of cooking, add vinegar and stir.

Now put the fish stewed with vegetables into clean, steamed jars and immediately screw them on with the lids. As soon as the jars have cooled, transfer them to a suitable place for storage. They also turn out very tasty and are also easy to prepare at home.

Bon appetit!

Do you love sprat as much as I love it? I love this canned sprat in tomato, despite all the nutritionists’ arguments that there is nothing healthy in it, only disadvantages... But I found a way out - I prepared homemade sprat in tomato, which is what today’s recipe will be about.

This canned sprat fish is probably familiar to everyone. Especially those whose youth and childhood passed during Soviet times. Modern children don’t know what this delicacy is, since you can’t find good sprat in tins these days. If you open it, it’s nothing but porridge.

The advantage of this homemade dish is the affordable price of this fish, which is increasingly called “weed”. I assure you that fish in tomato with vegetables according to this recipe will turn out very tasty.

In our family, there is nostalgia and pleasant memories when this simple food is on the table. Previously, not a single outing into nature was complete without a jar of these canned tomatoes.

I'll tell you how to cook sprat in tomato in a slow cooker. If you don’t have a multicooker, then don’t worry, because every home has a stove on which you always cook lunches and dinners. In this case, you will need a cast iron cauldron or stewpan. The cooking process is the same. After closing the lid of the cauldron, you will need to reduce the heat to low and simmer the sprat in the tomato for about 1 hour.

The ingredients for the recipe are simple and not in short supply.

Ingredients:

Fresh (frozen) sprat – 0.5 kg,
Onions 1 – 2 heads,
Carrots – 1 piece (small),
Bay leaf 2 - 3 pieces,
Black peppercorns 5 - 10 peas,
Ground black pepper - to taste
Salt – ½ teaspoon,
Tomato paste – 4 tbsp. spoons,
Water (boiled and cooled) – 1 glass,
Vegetable oil – 2 tbsp. spoons.

Cooking process:

Now about the main thing, raw sprat needs to be thawed, the heads cut off, gutted and washed. If you don’t have the desire or time to tinker with small fish, buy larger fish: herring, mackerel, saury, notothenia. Onions and carrots need to be peeled and washed. We cut the onion into large cubes and grate the carrots on a medium grater. Then grease the multicooker bowl or the bottom of the stewpan with vegetable oil and carefully lay out a layer of prepared sprat, lay out the fish in one layer.

The next layer is a little grated carrot and a little onion. Next comes sprat again and again vegetables. We finish the layers with a layer of vegetables. Sprinkle the sprat and vegetables with spices and salt on top.

We dilute tomato paste in a glass of water and pour the resulting tomato juice into the sprat. In summer you can use mashed tomatoes. A small digression. A large amount of tomato gives me heartburn, so I used it to a minimum, although my norm can and even should be doubled, then the sprat turns out to be more saturated. Here it is important to use high-quality tomato paste, thick and tasty, then in the end the cooked sprat in tomato will turn out even tastier.

Place the bowl with the sprat and vegetables in the multicooker, close the lid and set the “Slow Cooker” mode, cooking time 25 minutes. I’ll say right away that the canned sprat in tomato was prepared in a multi-cooker - a Unit USP1020D pressure cooker (multi-cooker power 900 W). In a pressure cooker, the cooking process was accelerated several times. In multicookers like Panasonic (which are not pressure cookers), the sprat is cooked in the “stew” program for 2 hours. When the signal for the end of cooking sounds, do not rush to open the lid of the multicooker; let the sprat in the tomato cool completely in the multicooker.

Then we take out the sprat in tomato sauce with vegetables and gobble it up on both cheeks. I wanted to make sandwiches with brown bread with it. Try to cook such amazing fish too. Believe me, homemade sprat in tomato cannot be compared with store-bought canned food! We thank Slavyana for the recipe and photo of delicious sprat.

The Recipe Notebook wishes you bon appetit.