Tomato garlic sauce. Garlic Sause

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Prepared by: Valentina60

06/06/2013 Cooking time: 25 min

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I will share with you a very simple recipe for a delicious tomato-garlic sauce. It has more than enough applications! A very useful recipe during the tomato season, when it is not clear where to put them.

General recommendations

To prepare homemade sauces, it is advisable to use juicy, fleshy, bright red tomatoes. Rotten or unripe fruits with greenish streaks are not suitable for these purposes.

In addition to tomatoes, such sauces often contain garlic, onions or celery. Seasonings commonly used include basil, oregano, thyme, tarragon or parsley.

To obtain a more liquid sauce, add a little dry wine or broth. If you need a thick dressing, then add a couple of tablespoons of corn starch to it.

To neutralize the effect of the acids present in tomatoes, ground coriander seeds are added to the sauce. Thanks to this spice, tomato dressing will not have an irritating effect on the mucous membranes of the gastrointestinal tract.

The finished sauce is transferred to hermetically sealed containers and put in the refrigerator. In this form, it can preserve its taste for four days. If the shelf life of the sauce needs to be extended, then add a little wine or table vinegar to it.

Such dressings go well with pasta, meat and fish dishes. They can also be used for making pizza and other savory baked goods.

Option with garlic

This sauce has a rich red hue and a pronounced tomato flavor. It is prepared so simply that even an inexperienced cook can easily cope with this task. This time you will need:

1.2 kilograms of fresh tomatoes.
6 cloves of garlic.
Bunch of basil.
Olive oil, salt and spices.

To make sauce from fresh tomatoes, try to choose ripe, fleshy fruits without brown or greenish streaks.

Tomato-garlic sauce with basil

Components:

canned tomatoes – 500 g
red onion – 1 pc.
garlic – 3 cloves
vegetable oil – 2 teaspoons
basil – 50 g
tomato paste – 1 tbsp. spoon
sugar – 5 g

Fry finely chopped red onion in vegetable oil; white onion is also suitable if desired, but it is not so sweet and tender. Then add chopped garlic, tomatoes and tomato paste to the mixture and simmer for about 10 minutes. Then add sugar and fresh basil leaves.

Cooking algorithm

Pour a little olive oil into a heated frying pan, and after a minute add peeled and chopped garlic into it. When the vegetable acquires a golden hue, remove the pan from the burner and put it aside.

The tomatoes are washed, cut crosswise, scalded with boiling water and the skin is removed. After that, they are sent to a frying pan with garlic oil and crushed using a wooden spoon. The resulting mass is salted, seasoned with spices and brought to a boil. Then the future tomato sauce from fresh tomatoes is filtered through a sieve, not forgetting to grind with a spoon. The almost finished dressing is returned to the hot frying pan and evaporated to the desired thickness. As a rule, this takes no more than seven minutes.

The sauce made in this way is ideal for pizza, meat and pasta dishes. It can be consumed immediately after preparation. But some prudent housewives freeze it and, if necessary, simply reheat it.

Tomato-garlic sauce on broth

Calorie content of the dish: 508 kcal, per 100 g: 113 kcal.

tomato paste – 40 ml;
tomato – 150 g;
garlic – 5 cloves;
fresh parsley – 50 g;
fresh dill – 50 g;
vegetable oil – 40 ml;
broth – 100 ml.

Cooking method:

Finely chop three cloves of garlic, crush the remaining garlic with a special press.
Finely chop the greens and crush them with a little salt and garlic passed through a press. If desired, you can add a little pepper or other spices to taste.
Heat the oil using half the amount specified in the recipe and fry the chopped garlic in it. There is no need to fry for a long time, 3-4 minutes is enough.
Remove the fried garlic and add tomato paste to the pan and fry it for a couple of minutes in garlic oil.
Pour in the broth, stir it with the tomato paste and boil the sauce for 2-3 minutes.
Pour boiling water over the tomato and peel off the skin. Cut off the seal near the stalk and remove the seeds. Cut the pulp into small cubes.
Fry the fresh tomato in a separate frying pan in the remaining oil for 5 minutes, mix with tomato paste and broth.
Add the spicy mixture with fresh garlic, stir, remove from heat. Pour the sauce into a gravy boat and cool or use hot as a gravy.

Video recipe for the occasion

Garlic-tomato sauce goes best with meat. It is also served with poultry dishes.

Option with onions

Fresh tomato sauce made using the technology described below will be an excellent alternative to store-bought ketchup. To prepare it you will need:

600 grams of ripe tomatoes.
A pair of bay leaves.
Onion.
A couple of cloves of garlic.
½ teaspoon sweet paprika.
A pinch of ground chili pepper.
Salt, herbs, spices and vegetable oil.

This sauce made from fresh tomatoes and garlic does not contain a single gram of artificial preservatives. Therefore, it is not advisable to prepare it for future use. If you want to extend the shelf life of the dressing, you can add a little table vinegar to it.

Garlic sauce with bread

Calorie content of the dish: 1704 kcal, per 100 g: 299 kcal.

wheat bread – 0.3 kg;
lemon – 1 pc.;
garlic – 10 cloves;
vegetable oil – 100 ml;
salt, ground pepper - to taste.

Cooking method:

Cut the bread into thin slices, salt and pepper.
Grind the garlic using a blender or passing it through a special press. Spread it on slices of bread.
Place the slices on a baking sheet.
Preheat the oven to 200 degrees and place a baking sheet with bread in it.
Dry the bread. The time depends on how thinly your bread is sliced. The main thing is that it becomes completely dry.
Break the bread into pieces and use a blender to grind it into crumbs.
After washing and drying the lemon, grate a spoonful of zest and mix it with bread crumbs.
Mix lemon juice squeezed from the fruit with olive oil.
Pour this mixture over the bread crumbs and mix everything well.

This unusual sauce is used to dress salads. It can also be served with fish and meat.

Process description

Cross-shaped cuts are made on washed ripe fleshy tomatoes, pour boiling water over them and leave for fifteen minutes. After a quarter of an hour, the fruits are removed from the container with liquid, dipped in ice water and freed from the skin by pulling it in the opposite direction.

In a hot frying pan, with a little good vegetable oil poured on the bottom, place the onions and garlic and fry them. As soon as the chopped vegetables acquire a pleasant golden hue, chopped or grated tomatoes are added to them. Mix everything thoroughly, bring to a boil and simmer over low heat for a quarter of an hour. Then the future sauce from fresh tomatoes is seasoned with salt and spices. Chopped greens are also sent there and the whole thing is cooked for about five more minutes.

Tomato sauce with garlic recipe

Heat vegetable oil in a frying pan and add chopped garlic. Fry for 1-2 minutes over medium heat.
Add tomatoes, salt and spices to the pan. Cook until the tomatoes release their juice. As soon as this happens, reduce the heat to low, cover the pan with a lid and cook for 20 minutes.

Homemade tomato sauce is not only tasty, but also healthy, because you know exactly what products and what quality you are using. A step-by-step recipe with photos will help you save as much time as possible on cooking and delight your guests and family with a delicious dish with delicious homemade tomato sauce. Bon appetit! Cooking time: — Number of servings: —

5-6 ripe tomatoes or 400 g peeled tomatoes per
own juice,
onions - 0.5-1 pcs,
garlic – 2-3 cloves,
fresh or dried herbs (basil, parsley, cilantro, thyme, rosemary, etc.),
sugar - 1 teaspoon (or to taste),
olive oil,
salt,
freshly ground pepper

Wash the tomatoes. Make a cross-shaped cut on the side of the stalk and lower it into boiling water for 1-2 minutes. Transfer to ice water and remove skins. Cut the tomatoes into large cubes. Peel the onion and chop finely. Peel and chop the garlic or pass through a garlic squeezer. Heat olive oil in a saucepan or frying pan, add onion, lightly salt and pepper and fry until soft. Add chopped garlic clove and fry for 1 minute. Add chopped tomatoes (or tomatoes in their own juice along with juice). Simmer over high heat, stirring and kneading with a wooden spoon, until excess moisture evaporates, 3-5 minutes. Add salt, sugar and pepper. Add dried or fresh thyme or rosemary (or other dried herbs) if desired. Stir the sauce and simmer over low heat for 10-15 minutes. Advice.
Thyme, rosemary (and any dried herbs) are added to the sauce at the beginning of the stew. Fresh thyme sprigs should be tied into a bunch so that they can be easily removed from the sauce after cooking. Fresh herbs (basil, parsley or cilantro) are added at the end of stewing. Add chopped herbs and the remaining chopped garlic clove.

November 22, 2021 No comments

Required ingredients:

500g fresh tomatoes. 3 tbsp. vegetable oil. 160-180g garlic. 10g 3-4 percent apple cider vinegar. Half a teaspoon of powdered sugar. Pepper. 1/2-2/3 tsp. salt.

How to cook:

Preparing the sauce for a dish is no less important than preparing the dish itself. The variety in which sauces are presented can inspire even people who are far from culinary to the most unimaginable delights. An original and unique sauce with the addition of garlic and baked tomatoes can be prepared in parallel with other delicacies or long before use. The fact is that the presented product can be stored for about a week in the refrigerator and served at any time.

Wrap the peeled garlic in foil, pour in a couple of tablespoons of sunflower oil and fasten the ends of the foil so that there are no holes.

Wash the tomatoes, cut into halves, do not forget to cut out the stem. To obtain a richer taste, cut the tomatoes across the fruit, scooping out the seeds with a spoon. Cover a small baking tray with foil, carefully place the tomatoes and garlic in the foil. Baking time varies in the range of 40-60 minutes. The result is soft garlic and slightly wilted tomatoes.

While the tomatoes are baking, there is time to order one or more servings of delicious sushi. They make a great appetizer before the main course.

In a prepared blender, place garlic with released juice, peeled tomatoes from foil, pour in vinegar and add vegetable oil, 1 tbsp is enough. then add pepper, salt, powdered sugar and beat. Be sure to taste the resulting mass to determine the taste and, if desired, add the missing spices.

Tip: If you don’t have a blender, experienced housewives carefully knead tomatoes and garlic or press them through a colander.

Place the mixture prepared from baked tomatoes and garlic in a glass jar, close tightly and place in the refrigerator.

You can be sure that you have prepared a delicious time bomb. The desire to surprise friends or unexpected guests, to please your loved ones with a delicious addition will be realized in the blink of an eye: both you are at the height of the culinary Olympus, and it is a pleasure for those sitting at the table!

Stay unpredictable in your culinary territory!

Garlic sauce is one of the most versatile. It goes well with any dish, be it fish, meat, poultry, pasta, rice, potatoes or other vegetables. It is used hot as a gravy or cold. It can be spread on bread. It is used to dress salads and marinate fish and meat in it. Of course, recipes for garlic sauce vary depending on its purpose, but none of them are complex or require lengthy preparation. Garlic sauce can be eaten all year round, and even an inexperienced cook can make it.

Option with apple

A spicy, spicy dressing made according to the recipe described below can be safely stored all winter. The main thing is to pack it in sterilized jars and seal it with metal lids. To make a delicious homemade sauce from fresh tomatoes, check in advance that you have everything you need at home. In this case you will need:

3 kilograms of ripe tomatoes.
5 pods of hot pepper.
3 large ripe apples.
A couple of tablespoons of salt.
200 grams of sugar.
150 milliliters of 9% vinegar.
A teaspoon of ground cloves.
50 milliliters of vegetable oil.
½ teaspoon each of cumin and cinnamon.
A few cloves of garlic.
A teaspoon of ground black pepper.

For those who don't like cumin, you can do without it. And instead of garlic, some housewives add a teaspoon of asafoetida.

Sequencing

The washed tomatoes are freed from the stalks, cut in half and passed through a fine grinder. Do the same with apples and hot peppers. The resulting mass can be additionally rubbed through a sieve. Then the finished sauce from fresh tomatoes for pizza, pasta or meat will acquire a more uniform consistency.

All this is transferred to a suitable pan, put on the stove, brought to a boil and cooked for an hour and a half without covering. Ten minutes before turning off the heat, add salt, vegetable oil, chopped garlic, sugar and spices to the sauce. At the very end, vinegar is poured into the pan. The finished sauce is packaged in sterile glass jars, rolled up with metal lids, turned over and covered with warm blankets. After the containers with tomato dressing have cooled completely, they are taken out from under the blankets and sent for further storage.

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The taste and aroma of fish largely depend on the sauces used in their preparation. For fatty fish (halibut, flounder, catfish), sour sauces (tomato, onion, white) are recommended. Tomato-garlic sauce is a great addition to fish dishes. It is usually served with boiled, fried or poached fish, as well as minced fish dishes.

Ingredients for Tomato Garlic Sauce

1 kg of tomatoes,
10 cloves of garlic,
1/3 cup olive oil,
1 green chili pepper,
1 tbsp. lemon juice or to taste
1 bunch of parsley or cilantro.

Tomato Garlic Sauce Recipe

Using a knife, make cross-shaped cuts at the base of the tomatoes and blanch for 2-3 minutes. Cool and peel, cut into large pieces.
Pass the garlic through a garlic press, remove the seeds from the chili pepper and chop it.
Combine garlic, tomatoes, chili peppers, olive oil and chopped parsley in a saucepan. Place on the stove, bring to a boil, salt to taste, season with lemon juice and cook, stirring, with the lid open for about 20 minutes.

Serve the sauce with fish or shrimp. The sauce is good served cold, but it is also delicious hot. Bon appetit!

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