Spicy tomato sauce
Description
Many Caucasian dishes are unthinkable without their signature sauces, one of which is a spicy tomato sauce. It's served with meat, potatoes, eggs—essentially with everything! We usually make this sauce for shashlik; it pairs fantastically well. I always prepare several liters at once, seal it in jars, and then take it out from time to time. It's very delicious. I highly recommend serving this sauce with meat, fish, or using it as a salad dressing.
Instructions
- 1
Step 1
Cut each tomato into 3-4 pieces and place them into a pot. Pour in water until it completely covers the tomatoes.
- 2
Step 2
Cover with a lid and cook over medium heat for 40 minutes.
- 3
Step 3
Strain through a sieve into another saucepan.
- 4
Step 4
The remaining pulp should be squeezed as much as possible. First, I do this with a wooden spoon, then by hand, and finally, I blend the remaining pulp in a blender. I add all of this to the pot with the strained liquid.
- 5
Step 5
The strained juice looks approximately like this. Place it over low heat and simmer for 30 minutes.
- 6
Step 6
Meanwhile, grind the garlic, salt, and spices into a paste using a pestle or blender. Add this mixture to the tomatoes. Also add the bay leaf. Simmer over low heat for another 30 minutes, uncovered, stirring occasionally.
- 7
Step 7
Remove from heat. The tomato hot sauce should be served cold. If desired, it can be canned and stored.