Tomato sauce for shashlik
4 servings
25 minutes
Tomato sauce for shashlik is a fragrant addition to the traditional Caucasian dish that enhances its flavor and adds rich notes of fresh herbs and spices. Its roots go back to the ancient traditions of mountain peoples, where rich natural sauces were served with meat. This sauce, made from tomato juice, captures the freshness of greens—basil, cilantro, and dill—as well as the sharpness of garlic and pepper. The light sweetness of sugar softens the acidity of tomatoes, while resting for 20 minutes allows the ingredients to reveal their full flavor. Ideal for juicy shashlik, it complements it by highlighting meaty aromas. Such a sauce will be an indispensable companion at any feast, adding expressiveness and color to Caucasian cuisine.
1
Finely chop basil and garlic, green onion, dill, parsley or cilantro (I prefer cilantro). Add sugar, red and black pepper. Mash it. Pour in tomato juice, mix it, and add salt. Let it sit for 20 minutes. Serve with shashlik.
- Basil: 0.5 bunch
- Dill: 0.5 bunch
- Coriander: 0.5 bunch
- Green onions: 6 pieces
- Ground red pepper: to taste
- Ground black pepper: to taste
- Salt: to taste
- Sugar: pinch
- Garlic: 2 cloves
- Tomato juice: 250 ml