How long does it take to cook tomato sauce. Tomato juice for the winter at home

Tomato juice for the winter at home is much tastier than store-bought juice, even if you just add a little salt. And if you mix spices in jars and bottles with tomato juice or create a blend of tomato juice with other vegetables? Such delicious food will turn out, believe me!

But, before you start harvesting tomato juice, you need to meet several conditions.

• When choosing tomatoes for juice, pay attention to the ripeness of the fruit. Tomatoes should be soft, you can use even slightly wrinkled, substandard or slightly spoiled. Just try to especially carefully remove all unnecessary and unnecessary;
• Juice tomatoes should be meaty. Choose the right varieties when you plan to plant tomato beds in your precious piece of land. Hard tomatoes are good for pickling, but not for juice;
• Particular attention should be paid to cleanliness. Juice jars and bottles should be thoroughly washed with hot water and laundry soap or baking soda and warmed up well. Containers can be sterilized both in the oven and over steam. In both cases, sterile jars must be slightly cooled before filling;
• Rolling lids must be acid-proof - in other words, coated with a special compound. As for the screw caps, there are no problems with them;
• Do not reuse screw caps to seal juice. Better to close jars of jam with them. Tomato juice (and not only it) requires complete sealing, and second-hand lids can be damaged on the inside, not visible to the eye, which can lead to air penetration and damage to the product.

Tomato juice for the winter at home can be obtained in several ways. Culinary Eden offers you all these ways, and you already choose what is more convenient for you.

The easiest way to extract juice from tomatoes is with a juicer. But do not hope that branded foreign beauty juicers will be your helpers in this matter. You will be tormented with them, since the machine will work for 10 minutes and rest for half an hour. The best choice is the soft fruit juice separator. It is screwed onto a regular cast iron meat grinder. You can use an electric meat grinder, it will be more fun. There is little waste, but it is there.

Old grandfather's way taking juice from tomatoes - by boiling and wiping. Prepared tomatoes are cut, put in a saucepan or cast iron and boiled until soft on the stove or in the oven. The resulting mass is rubbed through a sieve. It is easier to use metal, but if you do not want to lose vitamins remaining after heating, wipe through nylon. This is perhaps the most waste-free way, in which all the juice is squeezed out almost dry. Only skins and seeds fly into the bucket. But it is also the most time consuming.

You can simplify your task and skip the tomatoes through a meat grinder, warm them up in a saucepan or bowl and rub them through a sieve too. Just do not use aluminum containers to heat the tomato mass, aluminum does not like an acidic environment.

Juicing in a juicer undoubtedly makes your life a lot easier. The only concern will be only periodic stirring of the tomato mass so that the skins do not interfere with the drainage of the juice into the container. But this problem can be easily solved if you spend a little time removing the skin from the tomatoes. Add spices directly to the juicer along with the tomatoes. There is a lot of waste left, but they can be used for cooking homemade ketchup, preparing winter salads or preparing a spicy snack with garlic and horseradish, which for some reason everyone calls adjika.

Now let's get down to the recipes.

Classic tomato juice

Ingredients:
1.5 kg of ripe tomatoes,
10 g salt
1-2 tbsp Sahara,
spices (black pepper, ground coriander, sweet paprika, etc.) - to taste and desire.

Preparation:
Squeeze the juice in any way, heat it to a boil, add all the spices to taste, pour hot into jars and roll up. Flip and wrap for a couple of days.

The output of the finished product is about 1 liter. If you squeeze the juice through a sieve, you will get more juice.

Tomato juice with vinegar

Ingredients:
2 kg of tomatoes,
1 kg of sugar
50 g salt
50 ml 9% vinegar
30-50 allspice peas,
10-15 carnation buds,
5-7 tsp ground cinnamon
1-2 tsp ground red pepper,
garlic to taste
a pinch of nutmeg.

Preparation:
Squeeze the juice in any way and pour into an enamel container. Place on fire, bring to a boil, reduce heat, and simmer for 30 minutes. Add salt and sugar, boil for 10 minutes, then add the rest of the spices and garlic, passed through a press, keep on fire for another 10 minutes and pour into sterilized jars. Roll up, turn over, wrap up.

The resulting juice tastes rich, spicy, and if you add hot pepper, you get the perfect ingredient for Bloody Mary.

Tomato juice with bell peppers and garlic

Ingredients:
5 kg of ripe tomatoes,
2-3 pods of sweet pepper,
1 onion
1 tbsp salt,
1-3 tbsp Sahara.

Preparation:
Squeeze the juice out of the tomatoes. Peel the bell peppers and pass them together in the onion and garlic through a meat grinder. Mix with tomato juice, heat to a boil, keep on fire for 10 minutes and pour into jars. Roll up, turn over, wrap up.

You can make tomato juice even healthier at home for the winter by adding juices from other vegetables. For example, beets are very healthy, but not every child (and even an adult) will agree to drink beet juice. And mixed with tomato - please! Add any juices that match your taste with tomatoes for healthy and delicious cocktails. The main condition is that tomato juice should be at least 50%, and preferably all 75%. It is not necessary to add salt and sugar, or you can reduce their amount by adding to taste already during use.

Happy blanks!

Larisa Shuftaykina

Summer has come, and seasonal vegetables appear in large quantities and at an affordable price in the gardens and counters. From about mid-July, summer residents begin to ripen tomatoes. If the harvest is successful and there are a lot of tomatoes ripe, then you can prepare delicious home tomato for winter.

I make such a blank every year and will gladly tell you my proven and simple method. I am posting a recipe with step-by-step photos to everyone who wants to help.

To make a homemade tomato we need:

• tomatoes;
• salt;
• pepper.

How to cook a tomato for the winter at home

First, you need to wash and sort the tomatoes. We don't need black or rotten barrels in tomato. Therefore, we cut out such places, and the good part needs to be cut. It does not matter what size the pieces are made, as we do this for our convenience in the future.

So, we have three ways to turn tomatoes into liquid.

Method 1 - juicer.

Method 2 - a meat grinder.

Method 3 - a combine.

It is more convenient for me to use a combine with an attachment in the form of sharp knives.

This method seems to me the fastest and most convenient, but it's up to you. The method of grinding does not greatly affect the final result.

After turning all the tomatoes into a tomato, pour it into a saucepan in which it will cook.

Salt, pepper it to taste and put on a small fire. Be careful, as soon as the tomato boils, it can "escape". You need to cook a homemade tomato over low heat for at least 30-40 minutes after boiling.

While the tomato is boiling, you need jars and lids.

The cooked tomato is carefully poured into clean cans.

We roll up full jars with clean lids and wrap them up for further cooling. As soon as our homemade tomato has cooled down, we need to put it in a cool storage place.

Despite the fact that the recipe seems to be elementary, the tomato turns out to be incredibly tasty. It can be added to frying for soup, stewed in it like a sauce, or it can be diluted with water and drunk like tomato juice. And I even eat okroshka with homemade tomato, pour it instead of kvass. 😉 In general, the scope for culinary fantasies is large, but most importantly, everything is natural. Enjoy your meal.

Every real housewife should know the secrets of how to cook a tomato for the winter, because for such a preparation you need to choose special tomatoes, and in addition spices and other vegetables. The cooking process can last from several minutes to 1-2 hours, depending on the ingredients and consistency, and also on what you want to get as a result. Let's take a look at the guidelines for choosing tomatoes for juice, recommendations for their preparation and the best proven sauce recipes for the winter.

How to choose tomatoes for cooking

There are few selection rules. they are simple, but the result depends on compliance. So, let's begin:

• Depending on what consistency of the juice is desirable, it is worth picking and varieties of tomatoes. If you take the "Bull Heart" variety, then the drink for the winter will turn out to be very thick and rich. A variety of tomatoes "Tsar Bell" will give a lot of water, so the juice will be liquid, like apple juice.
• Even the ripe vegetables are suitable for cooking tomatoes. Slightly soft, squashed, and overripe are also ideal for sauces.
• Green fruits of tomatoes should not be taken for juice, since they will spoil the color of the workpiece, its taste. Unripe vegetables do not provide much water, so their use is still not advisable.
• The format of the tomatoes for juicing does not matter. It can be small cherry, medium cream or large fruit. All the same, when cooking, they will be cut into pieces.
• Ideal for making tomato juice are tomatoes grown in the open sun in the beds. The fruits that ripen in greenhouses do not have a large volume of water for such harvesting and have a noticeable acidity.

In what dishes to cook a tomato

A caring hostess will certainly ask herself a question: is it possible to cook a tomato in an aluminum pan? There is no unequivocal answer here: if dishes made of such material are used within 1-3 hours, then oxidation will not occur, but if the juice is infused and then only boiled, then it is better to choose other types of utensils. In an iron pan, enameled, cast iron, no chemical processes occur, therefore they are recommended for cooking tomatoes. Here is a list of utensils that you may need to cook tomatoes:

• Juicer for quick separation of tomato pulp and veins from juice.
• A saucepan or large deep juicing bowl.
• Colander or sieve (for straining the sauce after boiling, if a juicer was not used before).
• Storage containers (cans with twists or tin lids).
• A scoop or large mug for pouring tomato juice into cans.
• Seaming key (if using classic tin can lids).

How long does it take to cook the sauce for the winter

To understand how many minutes you need to cook the juice until tender, it is worth analyzing the entire cooking process. If the heat treatment is carried out with vegetables for the first time, then it can last up to 1 hour, but in classical versions, after boiling, you need to wait 5-15 minutes and pour the juice into the jars. If cooking takes place a second time (the first stage was boiled pieces of tomatoes, then they were rubbed through a sieve and put on the stove again), then 2-5 minutes will be enough to boil the dish and put it in containers.

Recipes for making tomato paste at home with a photo

To understand how to cook tomatoes for the winter, it is worth considering several recipe options and choosing the most suitable one for yourself. The difference lies not only in the process of juicing, but also in the additives that are added to the drink or sauce. Consider a few classic recipes and unusual ways to cook tomato for the winter. All the options under consideration are proven, so they are easy to use on their own, even for beginners.

Tomato paste on the stove

If you do not use a juicer to make tomato juice, the process will take a little longer, but you will not have to wash a lot of dishes and waste energy. The task is to cut the vegetables into large pieces, boil a little and rub through a sieve. This method helps to get a thick tomato with few grains and pulp. Consider a simple, proven recipe.

Ingredients:

• Ripe red tomatoes - 2 kg.
• Red sweet pepper - 2-3 pcs.
• Salt, sugar - according to tomato varieties and taste preferences.
• Black peppercorns, bay leaves.

Preparation:

1. Rinse all tomatoes under running water, remove excess water from them.
2. Do the same with pepper.
3. In a large (preferably cast-iron) container, cut the tomatoes into large pieces, while cutting out the roots and veins.
4. Together with the tomatoes, it is worth cutting the sweet peppers of the meat varieties into small pieces.
5. Put the dishes with chopped vegetables on the stove over low heat, and when a little liquid appears at the bottom, the power of the burner needs to be increased.
6. After the fruits have boiled for up to 5 minutes, they must be set aside, cooled to room temperature.
7. Use a sieve or colander to rub the boiled tomatoes and peppers, crushing them with a spoon or a silicone spatula. Excess skins, veins should be removed.
8. The resulting paste must be salted, added sugar, spices and a few leaves of bay pepper. Put all this on the stove, boil for 3-5 minutes, then pour into jars, roll up the lids.
9. Stored such tomato paste 1 to 5 years in a cool, dark place.

Homemade tomato for the winter as fresh

There is nothing better in winter than homemade tomato juice. This dish is allowed to be consumed as an independent unit or added to borscht, cabbage, soups or other types of food. To make homemade tomato juice fresh, you need to add a minimum of spices and additional vegetables to it, but heat treatment should be done well to increase the shelf life. Consider a quick recipe for such a blank.

Ingredients:

• Fleshy red tomatoes - 3 kg.
• Parsley, dill - a few fresh twigs.
• Salt, pepper, white sugar - according to taste preferences.

Preparation:

1. Rinse vegetables and herbs thoroughly.
2. Dry them in a colander or paper towels.
3. Cut the inner root out of the tomatoes and pass the vegetables through the juicer.
4. Drain all of the juice into a large enamel container.
5. Place the liquid on the stove and bring to a boil.
6. Add sugar, salt, ground pepper, constantly trying the future dish. You should not put a lot of spices, this will enhance the taste, but it will lose its naturalness.
7. Put parsley and dill leaves in a boiling liquid.
8. Boil the juice until the sugar has finished melting. The total amount of time the tomato boils should be around 20-25 minutes.
9. Pour the liquid into sterilized jars, roll up the tin lids very tightly.

Bulgarian pepper tomato without sterilization

Sweet bell peppers are often added to tomato juice. This addition makes the flavor unusual and thickens the consistency. Pepper is allowed to be put cut into pieces, whole or grated, blender. Consider a simple recipe for tomato juice with other vegetables and fruits, which will certainly be appreciated by all households and guests.

Ingredients:

• Red, yellow tomatoes - 3 kg in total.
• Bell pepper - 1.5 kg.
• Plum with a well-separated stone - 0.5 kg.
• Sour apples - 300 g.
• Sugar, salt - according to taste.

Preparation:

1. Rinse all vegetables and fruits under clean water. Leave them on for a few minutes to drain excess water.
2. Peel the pepper from the core, cut into quarters, put in a large cauldron, where the whole dish will be prepared.
3. Pass the tomatoes through a juicer, pour the resulting liquid over the bell pepper.
4. Peel plums and apples, pass through a juicer, add this liquid to the main tomato juice.
5. Immediately put a little salt, sugar, and spices in the cauldron.
6. Bring the tomato juice to a boil, stir it, taste.
7. Adjust the dish according to your own taste (add salt, sugar, apple cider vinegar).
8. Boil the tomato for 5-10 minutes and pour it into glass jars. Bon appetit in winter!

Tomato juice recipe

A good housewife knows that juicing tomatoes takes a long time. But how to cook tomatoes for the winter using new kitchen appliances? Such devices allow you to simplify the cooking process and even reduce the time to create an excellent dish. Consider step by step recipes tomato juice in a slow cooker and a pressure cooker for harvesting for the winter.

In a multicooker

To quickly prepare delicious tomato juice at home, you should use a multicooker. This popular device will help you by suggesting not to stand at the stove for a long time, but to start the equipment and go away somewhere on your own questions. In addition, there is no risk that the contents of the saucepan will leak out, boil over or burn. Here is an excellent recipe for saturated tomato juice in a slow cooker.

Ingredients:

• Cherry tomatoes or other small varieties of tomatoes - 2 kg.
• Ripe pear - 300 g.
• Sour apple - 300 g.
• Cloves, cinnamon, black, allspice, salt, sugar - according to taste.

Cooking tomato juice in a slow cooker:

1. Rinse all fruits and vegetables.
2. Separate the extra parts from them: tails, veins, bones, core.
3. Use a juicer to chop tomatoes, pears, apples.
4. Pour the resulting juice into the multicooker bowl, add spices.
5. Switch on the Boil mode for 30 minutes and wait for cooking.
6. In the meantime, you need to sterilize the cans in a water bath and prepare the lids.
7. When the multicooker announces the end of the program, pour the tomato juice into containers and close it tightly.

In a double boiler

The main plus of the steamer is that it allows you not so much to quickly cook food, but to do it, preserving all possible vitamins and minerals. Tomato juice, adjika, sauce or other product cooked in a double boiler has the best taste, it is most useful for the body. We will tell you the perfect recipe for a tomato dish.

Ingredients:

• Red tomatoes - 2.5 kg.
• Yellow tomatoes - 0.5 kg.
• Tomatoes "Black Prince" - 0.5 kg.
• Parsley, dill, basil.
• Salt, sugar and pepper - according to taste.

Preparation:

1. Rinse and dry all vegetables and herbs.
2. Peel the ends of the tomatoes, cut each of them into 2 pieces.
3. Pass the tomatoes through a juicer, setting the appropriate mode for juicing with the maximum amount of pulp.
4. Add greens to the liquid.
5. Put everything in a double boiler and bring to a boil.
6. Remove from heat, open the lid, add spices.
7. Boil the juice in a double boiler for another 5 minutes and pour into the jars.

Video recipe: how to spin a tomato for the winter

So that newbies have no questions about how to create the perfect tomato dish, they should watch the tutorial videos. In such materials, famous and popular chefs advise how to choose the right vegetables, how to process them and what to add to the juice. Here is a short video that demonstrates the correct approaches to rolling tomatoes for the winter.

Tomato paste is used to prepare many dishes, it is needed in winter and summer, and if in summer it can often be replaced with fresh tomatoes, then in winter you have to use a purchased product. However, zealous housewives harvest tomato paste at home. It tastes much better than store-bought food and does not contain artificial colors, flavors, thickeners or preservatives. In order to make tomato paste at home with your own hands, you need to know the features of the technology for its preparation and recipes.

How to make tomato paste at home

When preparing tomato paste at home, you need to achieve several goals: to get a thick tomato mass without seeds, skins and foreign inclusions, to ensure that it is well stored at room temperature. To do this, you need to know a few secrets.

• Juicy tomatoes are not suitable for tomato paste; you need fleshy and must ripen no earlier than August. Moreover, they must be ripe, but not overripe: rotten ones will spoil the workpiece.
• There are several ways to grind tomatoes:
  • After removing the skin and seeds by hand, grind the pulp in a blender or using a meat grinder.
  • Boil the tomatoes cut into slices, cool and rub through a sieve.
  • Use a juicer with a special tomato attachment.
• In order to thicken tomato puree, turning it into a paste, there are also several technological methods:
  • Hang in a linen bag for 8-10 hours so that the excess juice runs out, and only the tomato pulp remains in the bag.
  • Boil the pulp four times in a saucepan on the stove, stirring the contents all the time. It takes several hours.
  • Simmer in a slow cooker.
  • Evaporate excess liquid by placing a baking sheet with tomato pulp in the oven for one and a half to two hours.
• Jars for tomato paste must be sterilized, the lids for them, too. It is preferable to choose cans of small volume. It is convenient to sterilize them in the oven.

The technology option often depends on the recipe chosen, but if it does not contain instructions on how exactly the tomato pulp should be chopped and the excess liquid evaporated from it, then the hostess can use a method that seems more convenient and less laborious to her.

The classic tomato paste recipe

• tomatoes - 3 kg;
• onions - 0.5 kg;
• grape vinegar (3 percent) - 100 ml;
• bay leaf - 4 pcs.;
• salt - 50 g;
• sugar - 100 g

Cooking method:

• Go through, wash the tomatoes and cut each into 6-8 pieces.
• Place the tomato slices in a cauldron or heavy-bottomed saucepan.
• Remove the husk from the onion and cut into small, randomly shaped pieces.
• Place the onion slices and laurel leaves with the tomatoes.
• Place the saucepan over low heat and cook until the skins separate from the tomato slices. It will take about an hour. At this time, periodically you need to stir the tomato mass so that it does not burn.
• Remove the pan from heat and wait until the tomato mass has cooled to about room temperature. Rub it through a sieve.
• Put the tomato paste in the same saucepan on the stove again. You need to cook it for so long until it decreases in volume at least threefold.
• Add sugar and salt, add vinegar and cook for another 10 minutes.
• Pour into prepared jars, roll up. After cooling, the jars can be stored in the pantry and opened as needed. Open jars should only be stored in the refrigerator.

Video recipe for the occasion:

The tomato paste according to this recipe is very tasty and aromatic. Making it at home takes a lot of time - about 5 hours, but the result is worth it. However, there are more simple recipesfocused, for example, on the use of a multicooker.

Tomato paste "Appetite" (recipe for a multicooker)

• tomatoes - 1 kg;
• bulgarian pepper - 1 kg;
• sugar - 0.2 kg;
• salt - 60 g;
• garlic - 50 g;
• hot peppers - 100 g;
• vinegar (9 percent) - 30 ml;
• vegetable oil - 100 ml.

Cooking method:

• Wash the tomatoes, make cross-shaped cuts on their skin. Dip in boiling water for 5 minutes, then transfer to cold water. Clean up. Cut into 4 parts, take out the seeds with a teaspoon, chop the pulp with a blender and put in the multicooker bowl.
• Wash hot and sweet peppers, remove seeds from them, cut into several parts and chop too. Put to tomatoes.
• Pass the garlic through a press and add to the multicooker bowl.
• Put in it all the other products (oil, salt, sugar), add vinegar, stir.
• Set the "Extinguishing" program for 90 minutes.
• Place in sterilized jars, seal them. After cooling, it is better to put the jars in a cool place, but you can store them at room temperature.

The homemade tomato and pepper pasta made according to this recipe is quite spicy. It can be used in place of a sauce, not just a dressing.

Tomato paste in the oven

• tomatoes - 2 kg;
• salt - 40 g;
• vinegar (9 percent) - 30 ml;
• olive oil - 60 ml.

Cooking method:

• Cut the tomatoes into slices and cook for half an hour over low heat, cool.
• Rub the tomato mixture through a sieve.
• Mix the resulting puree with salt, oil and vinegar, place on a baking sheet or in a baking dish.
• Place in an oven preheated to the lowest temperature for two hours.
• Remove the baking sheet periodically and stir the contents.
• Place in sterilized jars, seal them.

This paste can also be spread over plastic trays and frozen. In this case, it will need to be stored in the freezer; to use it, you will need to get the paste in advance.

A simple recipe for homemade tomato paste

• tomatoes - 5 kg;
• vinegar (9 percent) - 80 ml;
• rock salt - 100 g.

Cooking method:

• Wash the tomatoes well, cut off the stalks and the adjacent part of the pulp. Cut the tomatoes into slices and pass through a meat grinder or, better yet, through a juicer.
• Pour the thick tomato juice into a linen bag and hang it over a saucepan for 8 hours (you can overnight).
• In the morning, transfer the tomato pulp from the bag to a saucepan.
• Put the saucepan on the fire, bring the tomato puree to a boil, pour in the vinegar, cook for a quarter of an hour.
• Salt and cook the same amount.
• Divide into the jars that must be sterilized before. Close with metal lids. After cooling down, remove to a cool place.

Despite the simplicity of preparation, homemade tomato paste is tasty and keeps well even at room temperature. Its advantage is simplicity of manufacture, absence of spices, which makes it possible to add it to almost any dish during its preparation. For lovers of spicy dressings, a more complex recipe for homemade pasta may be suitable.

Spicy tomato paste

• tomatoes - 4 kg;
• salt - 30 g;
• onions - 0.3 kg;
• sugar - 0.3 kg;
• apple cider vinegar - 0.25 l;
• cinnamon sticks - 4 pcs.;
• allspice peas - 20 pcs.;
• bay leaf - 4 pcs.;
• rosemary - 10 g.

Cooking method:

• Remove the stalks from washed tomatoes. Cut the tomatoes themselves into pieces and place them in a cauldron or saucepan with a compacted bottom.
• Cut the peeled onion into half rings and add it to the tomatoes.
• Place the pot of vegetables on the stove and cook for 25–35 minutes, until the skins are completely removed from the tomatoes.
• Remove from heat and let cool to a comfortable temperature.
• Rub it through a sieve. Transfer back to the pot.
• Wrap the peppers in cheesecloth and lower them to the bottom of this saucepan. Put cinnamon sticks, rosemary, laurel leaves there.
• Bring the mixture to a boil, cook for a quarter of an hour and remove all spices from it.
• Simmer until the mass is three times smaller.
• Pour in salt and sugar, pour in vinegar, boil for another 10 minutes.
• Divide the tomato paste into sterilized jars. Seal and leave to cool.

The tomato paste made with this recipe has a spicy flavor. She can replace the sauce if necessary.

Italian tomato paste

• tomatoes - 5 kg;
• onions - 0.5 kg;
• table vinegar - 200 ml;
• salt - 60 g;
• cinnamon (stick) - 1 pc.;
• black peppercorns - 25 pcs.;
• cloves - 15 pcs.;
• vegetable oil - 100 ml.

Cooking method:

• Wash the tomatoes and cut the stalks. Peel the onion.
• Rotate the vegetables through a meat grinder, pour the resulting mass into a canvas bag, hang it over the basin overnight.
• In the morning, transfer the contents of the bag to a cauldron (it can be replaced with a saucepan with a thick bottom).
• Put all the spices in a small linen bag or cheesecloth, while a cinnamon stick can be broken into several pieces.
• Put the cauldron on fire and bring the tomato-onion mixture to a boil.
• Put the spices in it, cook it for another 15 minutes. Take out the spice bag.
• Pour in salt, pour in vinegar, cook for another 10 minutes.
• Sterilize the jars and spread the tomato paste over them.
• Pour some oil into each jar.
• Cap the jars. If you plan to store tomato paste in the refrigerator, then you can close the jars with plastic lids.

If you make homemade tomato paste according to this recipe, it will turn out to be very aromatic. It can be served instead of sauce for pasta, vegetable casseroles, used as a dressing in the preparation of fish dishes.

By combining spices, you can get a tomato paste with a unique flavor. She will always help out when you need to refuel dishes, make tomato sauce, and sometimes she can even replace it.