Shashlik tomato sauce with onions and sweet peppers is a homemade alternative to industrial sauces. No preservatives and additives, without vinegar, without oil, in a word - this is not ketchup, but tomato balm, which will decorate any picnic with kebabs. Preparing the sauce is very simple. To begin with, we collect from the garden or buy the ripest tomatoes on the market. In addition to tomatoes, you will need a sweet and fleshy Bulgarian pepper, again, red. And, of course, onions - no seasoning is complete without it.
You can make a thick ketchup - for this you have to boil it for a long time, like tomato puree. If you cook a total of within an hour, the consistency will be similar to the shop sauces.
- Cooking time: 1 hour
- Quantity: 0.7 L
Ingredients for tomato barbecue sauce with onion and sweet pepper
- 1.5 kg of ripe tomatoes;
- 600 g of red pepper;
- 300 g onions;
- 40 g of granulated sugar;
- 17 g of salt;
- 2. h. L. hops suneli;
- 2 tsp. sweet paprika;
- 1 \ 3 tsp. ground red pepper;
- 1 tsp. smoked paprika.
Method of cooking tomato sauce for shish kebab with onion and sweet pepper
We wash tomatoes, cut the stem, cut into large pieces. Put the sliced tomatoes in a deep pan. Not fundamentally, but important! From fleshy ripe and overripe tomatoes it turns out a thick tomato puree - the basis of delicious seasoning.
Clean onions, cut into thin half rings, add to chopped tomatoes. The sweeter the onions, the tastier the finished dish is the law!
We cut the sweet red pepper into two parts, remove the core, wash the halves with running water to wash the seeds. Put the chopped peppers in a blender, turn into mashed potatoes.
Add the pepper puree to the pan to the chopped vegetables.
At this stage, no more ingredients need to be added. Just close the pan, put on the stove, cook 30 minutes over medium heat. It is not necessary to add water, moisture is sufficient in vegetables.
Now wipe steamed vegetables through a colander or a fine sieve. We wipe thoroughly so that only peel and seeds are in the residue. Vegetable puree again returned to the pan. Boil over low heat without a lid for 15-20 minutes.
We measure off sugar, salt, add hops-suneli, sweet and smoked paprika, burning ground red pepper. If the vegetable puree is highly boiled, then you need to reduce the amount of salt and sugar to your liking.
Pour the seasonings and spices into the pan with boiled puree, stir, bring to a boil, boil for 7 minutes and remove from the heat our ready-made homemade tomato sauce to a kebab.
Banks, lids and a spoon (scoop) are mine, pour boiling water over it. Then dry the jars in the oven. Utensils for preparations for the winter must be sterile.
Pour hot sauce into jars, close the lids and send for sterilization. We sterilize half-liter jars 15 minutes after boiling water, cork tightly. Turn the jars upside down, after cooling down, remove to the pantry.
If you follow all the recommendations and sterilize jars with home-made tomato barbecue sauce with onions and peppers, then such preparations are perfectly stored in a city apartment in a regular kitchen cabinet.