Tomato sauce for shashlik
Description
Minimal ingredients — excellent result. The secret of this sauce is fresh vegetables. Choose ripe, not hard tomatoes. It's also important to find fresh, aromatic cilantro. Optionally, you can add coarsely ground black pepper (or a pepper mix) for extra aroma and spiciness. If the sauce becomes too thick, dilute it with white wine and bring to a boil once again. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
Peel the onion and celery and cut into small pieces. Place them in a saucepan and cover with olive oil. Simmer the vegetables in the oil for about 10 minutes, then add minced garlic, salt, chili pepper, herbs, and anchovy.
- 2
Step 2
Wait until the garlic turns golden. Then pour white wine and vinegar into the future sauce, add sugar and a spoonful of tomato paste. Mix well.
- 3
Step 3
Wash the tomatoes, and at the same time bring one liter of water to a boil. Make a small cut on the skin of each tomato, then pour boiling water over the tomatoes and let them sit for one minute. After that, remove the skins and blend the tomatoes in a blender until smooth.
- 4
Step 4
Pour the resulting mixture into a saucepan with the remaining ingredients and bring to a boil. While the sauce is heating, wash and dry the cilantro, chop it finely, and add it to the saucepan. Cover the saucepan with a lid and simmer the sauce for about half an hour.