Tomato-garlic sauce
4 servings
40 minutes
Tomato-garlic sauce is a spicy, aromatic condiment widely used in European cuisine. Its roots trace back to traditional home recipes where tomatoes and garlic combine to create depth of flavor and appetizing aroma. This sauce has a pleasant tanginess and mild spiciness, complemented by the spicy notes of coriander and khmeli-suneli. Its thick consistency perfectly complements meat dishes, pasta, roasted vegetables, and even bread, enhancing the flavor. Garlic gives the sauce its characteristic spiciness while tomatoes add natural sweetness. The cooking process involves long simmering that allows the ingredients to fully develop and create a harmonious, vibrant taste. Such a sauce is not just an addition – it’s a true highlight capable of transforming any dish.
1
Cut the tomatoes into quarters, place them in an enamel dish, and leave for a day. Drain the released juice and use it in soups.
- Tomatoes: 1 kg
2
Boil the pulp over low heat and strain it into a puree, discarding the skin and seeds. Cook the puree over low heat, stirring constantly, until the tomatoes turn bright red and a thick, homogeneous paste is formed.
- Tomatoes: 1 kg
3
Add finely chopped garlic. Season with spices, salt, and boil for another 3-4 minutes.
- Garlic: 1 head
- Ground red pepper: 2 teaspoons
- Khmeli-suneli: 3 teaspoons
- Ground coriander: 2 teaspoons