FIELD: food industry, particularly, production of sauces. SUBSTANCE: sauce contains the following products as fruit-berry ones: quince and/or apple, and/or myrobalan plum, and/or prune, and/or plum, and/or pomegranate, and/or cherry, and/or grape, and/or olive. Used as vegetable products are tomatoes and/or tomato paste, and/or carrot, and/or pumpkin, and/or sweet pepper, and/or garlic. Claimed sauce also includes granulated sugar, common salt, spices, starch and conserving agent at determined ratio of components. Optimum ratio of qualitative and quantitative of sauce components allows to broaden assortment of vegetarian sauces from natural products without fats or oils, vinegar, mustard, cream, and wine. EFFECT: broadened assortment of vegetarian sauces with higher organoleptical properties. 5 ex
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