A unique sauce made from tomatoes, peppers and garlic; recipe with photo

Unique sauce made from tomatoes, peppers and garlic - recipe with photos

Production time: 40 min
Number of servings: 7
Type of dish: Sauce
Cuisine: Russian
Difficulty: Medium

Make this savory tomato, pepper and garlic sauce. It is perfect for sandwiches, can replace ketchup, and will also be a good addition to any side dish.

This is a thick sauce with a pleasant spiciness and a light, fresh taste. The meaty sweet pepper adds thickness to the dish.

Sandwiches with gravy are a unique snack.

As a sandwich base, you can use bread, pita bread, thin slices of ham, omelettes, and pancakes.

A couple of these sandwiches can completely change your dinner. The sauce is poured over pasta and mashed potatoes.

A jar of sauce will be needed for a picnic; the spicy addition will decorate shashlik of chicken thighs and potatoes baked in the fire.

Tomato and pepper sauce with garlic

tomatoes - 4-5 pcs.,
bell pepper - 2 pcs.,
bitter pepper - 1 pc.,
garlic - 1 head,
fresh dill - 3 stalks,
green onions - 3-4 stalks,
salt - 1/4 tsp,
soy sauce - 2 tbsp. l.,
wine vinegar - 2 tbsp. l.,
olive oil - 1 tbsp. l.

COOKING SEQUENCE

Selecting items takes longer than making the sauce. Step 1 is the usual: rinse vegetables and herbs. Bell peppers are cut: the seed box is cut out, the pulp is cut into large pieces. Tomatoes are cut into quarters. With this kind of cutting, it is convenient to remove the seals near the tails. Place tomatoes and sweet peppers in a deep bowl. Throw in peeled chopped garlic. The seed pod is removed from the bitter pepper pod and the pulp is divided into 3-4 parts. An immersion blender is a successful tool; in one minute, vegetables turn into sauce. The speed is set to average. Add salt, soy sauce and vinegar. The sauce needs a small amount of vegetable oil, so add a tablespoon of olive oil. If you don't like olive bitterness, you can add sunflower oil to the sauce. The feathers and trunks of green onions are cut into pieces, and the freshest dill is very crushed. The greens are poured into the sauce and stirred. If greens are ground in a blender together with vegetables, the structure of the sauce changes and its picturesqueness disappears. The variegation of the freshest herbs decorates the sauce, and the taste of dill comes to the fore, desperately competing with the spiciness of garlic and pepper. A sauce of tomatoes, peppers and garlic is served immediately.

You can spread the spicy mass on pieces of snow-white bread, pour the sauce over boiled potatoes, fish and meat.

Find more recipes for savory savory sauces here

Tomato and pepper sauce for the winter

During the season, be sure to prepare tomato and pepper sauce for the winter. The recipe for this tomato sauce is truly universal. It goes well with meat or poultry, it can be served with pasta or used as a pizza sauce.

Tomato and bell pepper sauce is prepared using a meat grinder. It is fragrant and savory, moderately spicy, thick and homogeneous in the mixture.

The spiciness can be freely adjusted by adding chili pepper to taste. As for spices, you can also choose them at your discretion. This recipe uses ground ginger, dark pepper, ground coriander, dried dill and basil - this combination gives a pleasant and unobtrusive smell to the sauce. You can use, for example, ground cinnamon and cloves, then the taste will be closer to traditional ketchup.

Total time: 120 minutes |
Making time: 90 minutes Yield: 3 l | Calories: 45.13

Ingredients

tomatoes – 3 kg
bell pepper – 500 g
hot pepper – 1 pod
onions – 300 g
garlic – 5 teeth.
salt – 2.5 tbsp. l. or to taste
sugar – 3 tbsp. l. or to taste
ground dried ginger – 0.5 tsp.
dark ground pepper - 0.5 tsp.
dried dill – 0.5 tsp.
dried basil – 0.5 tsp.
ground coriander – 0.5 tsp.
vegetable oil – 70 ml
9% vinegar – 70 ml

Manufacturing

Thoroughly wash the tomatoes, cut them into two parts and remove the stems.

Peel the onion, cut into 2-4 parts so that it fits into the bell of the meat grinder. Remove seeds from sweet and hot peppers and cut into strips.

Pass all the vegetables through a meat grinder - with a medium or small mesh, then the skins will not be felt in the finished sauce. You should get approximately 4 liters of thick puree.

Pour the vegetable puree into a wide saucepan, immediately pour in salt and sugar, pour in refined vegetable oil and place on the stove. After it boils, cook for 1 hour, at a low simmer, without a lid. Stir occasionally so that nothing burns.

Pour in 9% table vinegar, add all the spices on the list. Take a sample - it may be necessary to add more salt, sugar or hot pepper - adjust to your own taste. Cook for another 30 minutes, uncovered, stirring.

Pour the hot sauce into sterilized jars and roll up.

Turn the canned food upside down, wrap it, and cool. A tasty and fragrant sauce of tomatoes and peppers is ready for the winter. Yield: about 2.5-3 liters. finished product.

Store the preserves in a dark and cool place.

Lyutenitsa

Lyutenitsa is the most accessible and widespread vegetable sauce, suitable, to a greater extent, for Bulgarian cuisine. This mind-blowing sauce can be found everywhere, and the recipes are completely different. More precisely, any recipe has some personal twist that makes a certain sauce completely unique. In general, in most regions of the Balkans you can find very similar sauces, with their own name and seasoned with national flavor.

The main ingredient of lyutenitsa is fried or baked reddish sweet pepper. The presence of reddish bell pepper provides that intense reddish color for which the sauce is famous. In addition to pepper, the composition of Bulgarian lutenitsa includes tomatoes, hot peppers, garlic, spices and vegetable oil. These are the main ingredients, with which, if desired or depending on the region, carrots, onions, eggplants and even feta cheese are added.

Very similar to lyutenitsa, the so-called “greenish caviar”, kyopoolu is not a sauce, but an appetizer made from eggplants, which are baked and peeled, combined with garlic, spices, and from time to time pepper and tomatoes. Serbian ajvar is an appetizer sauce in which baked peppers are the main component, and other vegetables are secondary additives. It is worth remembering the Abkhazian adjika, an amazing paste made from crushed hot pepper, spices and garlic.

Bulgarian lutenitsa is tasty, very tasty. If you are not able to prepare the sauce, in the store you can choose, according to your own taste, any options for the snack given to us. There are completely non-spicy, or even sweet, sauces. There are spicy and very spicy ones, prepared from ground ingredients or quite roughly crushed. Along with “traditional” and classic variations, there is always lyutenitsa with different additives. For example, ketchup, a tomato sauce, usually contains quite a lot of impurities that preserve the sauce and ensure its fluidity.

It’s amazing, but various chemical additives in store-bought lyutenitsa are rare. And all known lyutenitsa recipes advise sterilizing the sauce in jars, without third-party additives. They say that the sauce can be stored for a long time.

Lyutenitsa is not difficult to prepare. Sweet reddish peppers must be baked using any easily accessible method, although it is preferable over an open fire or in a special oven for peppers - chushkopek. The remaining main ingredients are added without preparatory heat treatment, and the entire sauce is boiled until thick. You can always add baked eggplants, carrots, onions and other vegetables as a nice bonus.

Ingredients for lyutenitsa

Sweet reddish pepper 5-6 pcs
Reddish ripe tomato 4-5 pcs.
Reddish hot pepper 1-2 pcs
Garlic 3-4 cloves
Parsley 4-5 sprigs
Vegetable oil 3-4 tbsp. l.
Eggplant (optional) 1-2 pcs
Salt, sugar, cumin to taste

How to cook lyutenitsa

Taking into account that lyutenitsa is, first of all, a high-quality reddish sweet pepper, it is worth focusing on the amount of pepper and choosing all other components depending on it. It is worth the pepper being more than half the size. Tomatoes need to be ripe, even slightly overripe. Eggplants - optional; eggplants are usually included occasionally in classic recipes. At the same time, in such variants the sauce is called lyutenitsa with eggplant.

Red peppers and tomatoes - the base of the sauce

Reddish pepper baked in Bulgarian chushkopek

Cool the baked vegetables in a covered pan.

Peel baked vegetables

Prepare ripe tomato puree

Make roasted pepper puree

Baked eggplant pulp with garlic and parsley

Simmer the pepper and tomato puree until thickened

Add baked eggplants with garlic and parsley

Add salt, sugar, cumin and continue to simmer

If the mark from the spatula does not float, the sauce is ready

The sauce mixes perfectly with vegetables, meat, cheese

Bulgarian lyutenitsa made from peppers, tomatoes with the addition of eggplants

Tomato sauces for the winter

Shitty

Khrenovina is a homemade tomato preparation (without heat treatment), which is especially widespread in the Urals and Siberia. In the horseradish recipe, only ripe and elastic (not liquid) tomatoes are used. Of these tomatoes the color will be horseradish.

Tomato sauce with sweet peppers for the winter

The recipe for tomato sauce with sweet peppers is probably the most common and fast method of making tomato sauce. There is no need to peel the tomatoes from their thin skins or grind them through a sieve to remove the seeds. The most powerful kitchen appliance.

Tomato sauce with eggplant for the winter

A successful recipe for a fragrant and special tomato sauce with eggplants and apples for the winter. It can be served with chops, fried fish, French fries, cooked cereals and even pizza. Despite the apparent difficulty and the large number of ingredients, the...

Satsebeli tomato sauce (for winter)

Every self-respecting housewife has her own recipe for satsebeli tomato sauce. Here, like with borscht, battles for the most correct sauce recipe are inevitable. But, despite the abundance of options, it is important that the satsebeli sauce from the tomatoes comes out spicy (or o.

Homemade tomato juice (or ketchup)

Using this recipe, using the same ingredients, you can prepare tomato juice or savory ketchup. To make ketchup, tomatoes from the last harvest are suitable, so the sauce will be much thicker and more concentrated. While tomato juice is ray.

Adjika with horseradish and sweet pepper

In this adjika recipe, the main note is given by the pungency of horseradish root, which, combined with bitter pepper and garlic, complements and gives an unusual color to the consistency of tomatoes and sweet peppers. This hot mixture will warm you up in winter. For those who like it hot, in .

Ketchup (for winter)

Tomato season is on. Therefore, you can safely start making homemade ketchup for the winter. For best preservation, add a couple of tablespoons of grape vinegar at the very end. And don’t forget about spices - cloves, cinnamon and pepper.

Adjika with eggplants and apples for the winter

tomatoes, apples, carrots, eggplants, garlic, vegetable oil, vinegar, sugar, salt, hot peppers, cilantro, dill, parsley

Regular tomato sauce without vinegar

tomatoes (ripe), sweet peppers, garlic,

section: Tomato sauces for the winter

Tomato sauce for the winter with vinegar

tomatoes, garlic, sweet pepper, aromatic pepper, dark pepper, onion, cloves, mustard (seeds), table vinegar (9%), salt, sugar,

section: Tomato sauces for the winter, Sauces for the winter

Traditional tomato sauce

tomatoes, sugar, sea salt, vinegar (6%), garlic, cloves, dark pepper (peas), red pepper,

section: Tomato sauces for the winter

Tomato sauce with apples

tomatoes, apples (large, sweet), dark pepper (ground), cinnamon (ground), nutmeg (powder), honey, red pepper (ground), garlic (large), vinegar (9%),

section: Tomato sauces for the winter

Tomato sauce "Kuban" for the winter

tomatoes, garlic, onions, cloves, allspice (peas), cinnamon (ground), dark pepper (peas), apple cider vinegar (6%), salt, sugar,

section: Tomato sauces for the winter, Sauces for the winter

Spicy tomato sauce for the winter

tomatoes, sugar, onions, vinegar, salt, garlic, cinnamon, mustard, cloves, allspice (peas),

section: Tomato sauces for the winter, Sauces for the winter

Tomato sauce with carrots for the winter

tomatoes, vegetable oil, carrots, garlic, sweet peppers, parsley, salt, sugar, vinegar,

section: Tomato sauces for the winter, Sauces for the winter

Special tomato sauce with horseradish

tomatoes, horseradish, garlic, salt,

section: Tomato sauces for the winter

Tomato sauce with basil for the winter

tomatoes, garlic, basil (greenish), vegetable oil (refined), sugar, salt, parsley,

section: Tomato sauces for the winter, Sauces for the winter

Spicy tomato sauce for the winter

tomatoes (large, fleshy), garlic, reddish pepper (hot), basil (dried), olive oil, bell pepper, salt, sweet sand,

section: Tomato sauces for the winter, Sauces for the winter

Tomato sauce for the winter with roots and garlic

tomatoes, table vinegar, parsley (root), celery (root), garlic, sugar, salt, dark pepper (ground), cloves and cinnamon (ground),

section: Tomato sauces for the winter, Sauces for the winter

Tomato sauce with onions and garlic for the winter

tomatoes, onions, garlic, vegetable oil, bay leaf, sugar, salt, red pepper (ground), dark pepper (ground),

section: Tomato sauces for the winter, Sauces for the winter

Tomato sauce for the winter with hot pepper

tomatoes, reddish pepper (sweet), reddish pepper (bitter), onions, garlic, vegetable oil, table vinegar (9%), bay leaf, tarragon (dried, herbs), lovage (dried, herbs), basil (dried, salt, sugar,

section: Tomato sauces for the winter, Sauces for the winter

Tomato sauce for the winter with onions, garlic and mustard

tomatoes, onions, garlic, salt, sugar, table vinegar, dark pepper (ground), allspice (ground), cloves (ground), cinnamon (ground), mustard powder,

section: Tomato sauces for the winter, Sauces for the winter

Tomato sauce for the winter with eggplants, green beans and herbs

tomatoes, eggplant, sweet pepper, green beans, dill (greens), parsley (greens), salt

section: Tomato sauces for the winter, Sauces for the winter

Tomato sauce with fried eggplants and sweet peppers

tomatoes, eggplant, sweet peppers, onions, carrots, parsley (greens), dill (greens), wheat flour, vegetable oil, allspice (peas), dark pepper (ground),

section: Tomato sauces for the winter