Tomato sauce is universal, there are many dishes that are prepared or served with it. Fried, boiled, steamed meat, fish, kebab or barbecue, side dishes of pasta or rice, flavored with a portion of sauce, are tasty and would not look so appetizing, if not seasoned with tomato sauce.
Dishes such as meatballs, cabbage rolls, meatballs, in tomato sauce are juicier and somewhat denser.
Perfectly combined tomato sauce with garlic. A couple of spoons of tomato, a little flour, a little oil, and a couple of cloves of garlic and ordinary pasta will disappear from the plates, like an overseas delicacy.
Tomato Pasta Sauces - General Cooking Principles
• The recipes for tomato paste sauce are extremely simple, but to make it really tasty, you should follow the proportions recommended by the recipe. You can experiment with sharpness by adding spices and spices to your liking.
• The sauce is cooked on the stove in deep sautés or a frying pan. Dishes should be thick-walled or with a special non-stick coating so that the sauce does not burn in it.
• For a tasty sauce you need high-quality tomato paste. When buying, first of all, pay attention to its composition. Tomatoes, water and salt - the main components, spices may be present, but for the sauce such paste is better not to take, you can spoil the planned taste. It is worth refusing to buy even if E-129 carcinogen is present in the composition.
• Opening the jar, be sure to remove the sample, the paste should not have a rancid taste. Over-salted product can be used, but the sauce in this case will need to be spiked with caution.
• Tomato is usually diluted with water. It should be noted that the paste can settle on the bottom, so when boiling the sauce, it is recommended to stir it regularly regularly.
Tomato paste sauce: the recipe for spicy dressing any dish
Ingredients:
• 7 umbrellas stud;
• four spoons of tomato puree;
• 200 ml of drinking water;
• two spoons of sugar; • ten peppercorns;
• A spoonful of salt “Extra”;
• paprika ground into powder - 1/3 tsp.
Preparation:
1. Having poured water into a saucepan, dilute the tomato in it. Add all the spices, spices, salted and slightly sweetened.
2. Place the saucepan on an intense fire, and, barely boiling, we set the heat to a little less than the average. Boil, not allowing to boil intensively, about 25 minutes.
3. Strain the sauce through a sieve and pour it into a saucepan or storage container. Keep in the refrigerator for up to five days.
Tomato paste sauce: a recipe with paprika and dried garlic to lubricate the base of the pizza
Ingredients:
• drinking bottled water - 120 ml;
• a quarter spoon of ground paprika;
• 150 gr. tomato puree;
• sugar - 25 g .;
• salt;
• a quarter of a teaspoon of dried chopped garlic;
• half a spoon of dry ground basil.
Preparation:
1. Put a thick tomato in a small bowl, add sugar and season it. Here we pour basil, ground paprika and garlic - mix.
2. Dilute with water and place on moderate heat. Noticing the beginning of the boil, slightly reduce the heat and cook the tomato sauce for about ten minutes.
3. Taking it off the heat, let it cool down well, then use the sauce instead of ketchup to moisten the base of the pizza.
“Barbecue” - tomato paste sauce: a recipe for meat and fish dishes (with smoke)
Ingredients:
• mustard seeds - two teaspoons;
• tomato paste - a 250-gram glass;
• 50 gr. brown sugar;
• spoon of liquid smoke;
• red paprika powder - 2 teaspoons;
• chopped dried onion - 1 tsp;
• a quarter of a spoonful of black, ground pepper;
• refined oil;
• small lemon;
• A tablespoon of Worcestershire sauce.
Preparation:
1. Put a tomato in a thick-walled frying pan or stew-pan.
2. Dip a lemon in boiling water for two minutes. Well wipe and remove the citrus with a fine grated zest, cut the fruit and squeeze all the juice out of it. After filtering, measure out two large spoons of juice and add it to the tomato. Add a teaspoon of zest, fall asleep the other components. Pour a spoon or two vegetable oil and, carefully mixed, put on the fire. 3. Regularly stirring, boil the sauce at moderate heat for about seven minutes, cool and pour into sauceboat.
4. Store in tightly closed containers for up to a week.
Tomato paste sauce: recipe “Classic”, for fish dishes
Ingredients:
• fish broth - 350 ml;
• a spoonful of flour;
• large carrot;
• bitter onion head;
• a glass of tomato paste;
• small bay leaf;
• ground hot and black pepper;
• sugar and evaporated salt;
• butter, high-grade oil - 30 g .;
• parsley root.
Preparation:
1. Carrot with parsley root rubbed on a medium grater. Melenko shred an onion.
2. Shift crushed roots in the pan, and add a little oil. Having established average heating, we passse constantly mixing.
3. Fill the flour and, stirring, fry the vegetables for another two minutes.
4. Put the tomato, bay leaf into the frying pan and, carefully mixed, dilute with broth. Boil over medium heat with a slight boil for five minutes.
5. Place a metal sieve on a convenient bowl, pour the hot sauce into it. We grind the vegetables remaining in the sieve and combine it with the drained mass.
6. Add butter, spices. After mixing, remove the sample and adjust the taste of the sauce with salt and sugar.
Tomato paste sauce: recipe of Georgian cuisine with hops-suneli
Ingredients:
• oregano, ground basil - on an incomplete spoon;
• homemade butter, cream - 25 g .;
• large onion;
• 45 gr. tomato paste;
• garlic;
• drinking water - incomplete glass;
• black pepper, salt and sugar;
• half a spoonful of hop-suneli.
Preparation:
1. In a small cauldron or a thick-walled stew-pan with medium heat, we melt and warm the butter well.
2. Thinly chop the onion into quarters of the rings, finely chop two garlic cloves and drop everything into the heated fat. Fry, stirring occasionally, until golden. We spread a tomato to the onions and, without interrupting the stirring, warm up another three minutes.
3. Next, pour boiled water and boil slightly. After boiling, it is enough to protome sauce with an average heating of seven minutes.
Tomato paste sauce: a recipe with basil, for serving to meat dishes and kebabs
Ingredients:
• high-quality tomato paste - 70 gr .;
• 30 grams of starch;
• 150 ml of water;
• teaspoon sugar;
• Red pepper;
• a teaspoon of ground basil;
• garlic;
• parsley - 5 twigs.
Preparation:
1. Combine a tomato with sugar, basil and ground red pepper in a saucepan. Add a little salt and press two garlic cloves with a press. Pour about 2/3 of the water and mix thoroughly.
2. Place the mixture on medium-low heat and, boiling until boiling, boil, not allowing to boil vigorously, for five minutes. In the sauce should not be undissolved salt crystals or sugar.
3. While the sauce is being cooked, we dilute starch in the remaining water. Shake the mixture well, break all the lumps.
4. Without removing the sauce from the heat and vigorously stirring, pour a starch mixture in a thin stream. At an average temperature, heat to boiling and boil until light thickening, remove from heat and cool well.
5. Cut a little well washed, dried parsley and mix it with the cooled sauce.
Tomato paste sauce: recipe with minced meat (for pasta)
Ingredients:
• fresh pork and beef mince - 300 gr .;
• two medium onions;
• 250 gr. tomato paste;
• fresh garlic;
• high-purity refined oil.
Preparation:
1. On half rings or their halves, finely chop the onion, Three cloves of garlic shallow with a heavy knife.
2. We warm up one and a half tablespoons of butter in a frying pan, and put garlic in it. Fry two minutes, stirring occasionally, and put onions, cook another five minutes.
3. Put the minced meat in the pan. Give him a little grab, then knead with a fork. Season with pepper, and gently add some salt. We continue to fry the meat to ruddy.
4. Add the tomato paste to the mince, stir and fry for another three minutes.
5. Pour into a pan half a glass of drinking water and bring the sauce to readiness over low heat under the lid. Stew for no more than five minutes.
Technological tricks of cooking tomato paste sauces, useful tips and tricks
• As the sauce cools down, as a rule, it becomes thicker, so try not to reduce it too much. Remove from the stove, not bringing to the desired thickness. • Be sure to remove the sample at the end. If the sauce is sour, add some sugar and completely dissolve the crystals by stirring.
• For thickening, you can use any type of starch, although more often flour is used. Pre-bulk ingredients dissolve in a small amount of cool water and pour the mixture into the hot sauce in a thin stream. To prevent the formation of lumps, stir the hot mass vigorously.
• If you want to diversify tomato sauce with greens, add it only after it has cooled completely.
• In any of the above recipes, you can add bell pepper pulp instead of a portion of a tomato. Sauces with this addition are felt a little more sharp, and the taste acquires volume and lightness. Pepper is cut into strips, poured boiling water and incubated until a thin, thin skin begins to be easily removed. The duration of the process is determined by eye as in peppers of different varieties and ripeness, this value varies greatly.
• Instead of refined oil, which is recommended in recipes, you can experiment with natural sunflower oil that has not undergone intensive purification. The sauces prepared on it are even richer in taste, but one will have to pay special attention to the roasting processes, in the oil of such varieties, the vegetables burn more easily and become saturated with rancid taste.
• Special chic are sauces in which small slices of browned onion are clearly visible. For this effect, about a third of the onions are cut larger than the recipe recommends, and the rest are ground with a grater.
