Depending on the ingredients with which you decide to diversify this duet, and the cooking techniques, you can get a tasty sauce for all types of meat, vegetables, chips, pasta and cereal dishes. Part of the variety of sauces from tomatoes and garlic, we will discuss further.
Fresh tomato and garlic sauce
While there is still an opportunity to find an abundance of fresh and tasty tomatoes in the markets at an affordable price, hurry up to prepare this base sauce, or even roll it for future use. This sauce is the basis of Italian cuisine, with which you can prepare pizza and pasta dishes.
Ingredients:
- tomatoes - 1,3 kg;
- basil - 12 pieces;
- garlic - 6 teeth.
Preparation
Before you make a tomato sauce with garlic, there is no need to clean tomatoes, rinse them well enough and divide them into pieces of medium size and arbitrary shape. Roughly and fairly large chop the basil, throw all the ingredients in an enameled pot of suitable volume (the dishes should not be filled to the brim) and add the crushed garlic teeth, after cleaning them from the shell. Leave the tomatoes on medium heat for about 10-12 minutes, so that the slices are softened, and then start in portions to transfer the contents of the pan to a sieve, grinding it. Ready homogeneous sauce spread in jars and store in the cold.
Sauce for shish kebab from tomatoes and garlic
Chimichurri sauce is an invention of Argentines, famous for their love of meat. An edgy mixture of a mix of greens, tomatoes and garlic will be an excellent addition to any meat dishes: from a real Argentine steak, to an Armenian shish kebab.
Ingredients:
- garlic teeth - 10 pcs .;
- hot peppers - 2 pcs .;
- a large bunch of green parsley;
- a bunch of fresh oregano;
- wine vinegar - 45 ml;
- olive oil;
- green tomatoes - 730 g.
Preparation
Cut the peel on the tomatoes, and blanch the fruit itself for about half a minute, and then dip it into ice water, then clean it. Remove the watery core with the seeds, and put the walls of the fruit in the bowl of the blender together with hot pepper, parsley, oregano and garlic. Chop everything together, add vinegar and salt. Mix the mass with the olive oil, giving it the desired consistency.
For storage, sauce of green tomatoes with garlic is laid out on clean and dry jars or containers of food plastic, tightly closing the lids.
Spicy sauce made from tomatoes, peppers and garlic
Ingredients:
- garlic - 3 heads;
- tomatoes - 9.8 kg;
- onion - 340 g;
- Dried oregano - 4 tbsp. spoons;
- olive oil - 230 ml;
- dry red wine - 780 g;
- hot pepper - 3-4 pods;
- salt - 3 tbsp. spoons.
Preparation
Before the preparation, thoroughly wash the tomatoes, divide them into large pieces. Cut large slices and onions. Mix the vegetables with oregano, olive oil, add whole garlic teeth and fill it with dry red wine. Put whole pods of hot pepper. If you want to reduce the severity, then first remove the box with the seeds. Leave the mixture of vegetables in a preheated 230 degree oven for 45 minutes, then allow the vegetables to cool completely and start portioning the sauce in a blender. Finished sauce re-boil and roll in sterile jars, if you decide to harvest it for future use.
Sauce with Bulgarian pepper, tomatoes and garlic
Ingredients:
- tomatoes - 1,1 kg;
- onion - 165 g;
- sprigs of basil - 2 pcs .;
- thyme branches - 3 pcs .;
- Bulgarian pepper - 440 g;
- garlic - 4 teeth;
- olive oil - 45 ml.
Preparation
Peeled tomatoes are cut into large pieces and leave to boil for an hour on low heat to get rid of excess liquid. Bulgarian peppers and onions are roughly cut and let together in olive oil until soft. At the end of the cooking, add garlic cloves. Portions, with a blender, whip the vegetables together with the herbs.