How to make cilantro sauce. Tomato paste sauce for barbecue

Gas supply 20.04.2024

Gas supply

Homemade recipes for delicious and natural tomato barbecue sauce

2017-09-20 Yulia Ulitkina

Grade
recipe

1837

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

6 gr.

Carbohydrates

10 gr.

103 kcal.

Classic tomato sauce for barbecue

Fresh ripe tomatoes are the basis of this sauce. Combined with pork well-fried over coals, the result is a divine dish. The sauce will take a long time to prepare, but it is worth the effort and time.

Ingredients:

half a kilo of tomatoes;
a tablespoon of tomato paste;
large onion;
fifty milliliters of olive oil;
one stalk of celery;
three cloves of garlic;
a teaspoon of wine vinegar;
two tablespoons of sugar;
a third of a teaspoon of chili;
a teaspoon of salt;
one hundred milliliters of dry white wine;
a bunch of fresh cilantro;
spices to taste.

Cooking method:

1. Pour olive oil into a saucepan.

2. Finely chop the peeled onion and celery and throw into the oil.

3. Simmer everything over low heat for ten minutes.

4. While the vegetables are stewing, chop the garlic with a knife.

5. Add chopped garlic, seasonings, chili to the saucepan, and add a little salt.

6. After five minutes, pour in the wine, add tomato paste, vinegar, and sugar. Stir vigorously but gently.

7. Peel the tomatoes and puree in a blender until smooth.

8. Add the tomato mass to the saucepan and wait until it boils.

9. Meanwhile, chop the washed cilantro as finely as possible.

10. Throw the cilantro into a saucepan, cover with a lid and cook at low simmer for half an hour.

After cooling, the tomato barbecue sauce is ready for use.

Conclusion

If you overcook the sauce and it thickens too much, that’s okay. Just pour in a little white wine, heat at a low simmer for about five minutes and turn off.

Choose soft tomatoes for the sauce, maybe a little overripe.

Fresh cilantro is a must. But if you have nowhere to get it, use dried herbs or replace existing fresh herbs.

Shish kebab tomato sauce “Bystry”

High-quality thick tomato paste is an excellent base for tomato sauce for barbecue. It turns out tasty and piquant. It goes well not only with barbecue, but also with any meat.

Ingredients:

eight hundred grams of tomato paste;
a tablespoon of sugar;
a teaspoon of salt;
five cloves of garlic;
large onion;
a bunch of parsley and dill (to your taste);
glass of water;
a third of a teaspoon of pepper;
tablespoon fresh chopped or dried basil.

Cooking method:

1. Place pasta in a saucepan and add water.

2. Bring the mixture to a boil over low heat.

3. Finely chop the onion and herbs.

4. Add sugar, salt, pepper, onion, parsley, basil and dill.

5. Close the lid and simmer for five minutes.

6. Chop the garlic as finely as possible with a knife and add to the sauce.

7. Immediately remove from heat and let it brew under the lid.

The cooled tomato barbecue sauce is ready for use.

Conclusion

Choose a paste, paying attention to its composition and color. The ingredients should not list anything other than tomatoes. The color of tomato paste should be bright red, carmine.

Do not replace tomato paste with ketchup. It gives too weak a color and a runny consistency.

Tomato sauce with green onions and lemon

A spicy variation on the theme of tomato sauce for barbecue - with green onion rings, garlic, and plenty of herbs.

Ingredients:

a glass of tomato paste;
two glasses of slightly cooled boiling water;
two medium onions;
two tablespoons of sugar;
two teaspoons of salt;
four arrows of green onions;
two cloves of garlic;
a tablespoon of lemon juice;
a tablespoon of olive oil;
two pinches of black pepper;
fresh herbs cilantro, dill, parsley, basil to your taste.

Cooking method:

1. Cut the onions smaller.

2. Chop the garlic with a sharp knife.

3. Combine vegetables, add a pinch of salt, add half a teaspoon of sugar.

4. Squeeze the juice out of the lemon and pour into the marinade.

5. Add olive oil, mix everything thoroughly and let stand for about fifteen minutes.

6. Finely chop fresh herbs.

7. Place the tomato paste in a small saucepan and dilute with hot water. The consistency should resemble regular sour cream.

8. Add pickled onions, green onion rings, and chopped herbs to the tomato base.

9. Salt and pepper the sauce to taste.

10. Let the vegetables and herbs soak in the tomato freshness.

After half an hour, the sauce can be served on the kebab.

Conclusion

Use only natural tomato paste. It is tastier and healthier than cheap sauces from tins.

Adjust the amount of salt and fresh herbs to your taste.

Store leftover sauce only in the refrigerator.

Barbecue sauce made from tomato juice

Instead of tomato paste diluted with water, you can use homemade or industrial tomato juice. This is a quick recipe that produces a lot of sauce - enough for a picnic outside the city and for home-cooked meals.

Ingredients:

liter of prepared tomato juice;
five cloves of garlic;
carnation flower;
half a teaspoon each of suneli hops, coriander, paprika;
a pinch of cinnamon (optional);
a tablespoon of table vinegar;
a third of a teaspoon of red pepper;
a glass of finely chopped greens (parsley, cilantro, basil, dill);
a teaspoon of sugar;
a tablespoon of salt;
black pepper to your taste.

Cooking method:

1. Bring the juice to a boil over low heat, but do not let it boil.

2. Add spices and seasonings, add sugar and salt, stir.

3. Cover with a lid and let simmer for five to ten minutes. Be sure to taste for salt and sugar. Add more salt if desired.

4. Add ground black and red pepper and simmer the sauce for another fifteen minutes.

5. Chop the garlic with a knife.

6. Chop the greens and add them to the sauce.

7. Pour in vinegar, add garlic.

8. Continue simmering until the mixture thickens.

9. Stir occasionally to prevent the mixture from burning.

10. Turn off the heat and let the tomato barbecue sauce sit for at least a day.

11. Strain through a gauze filter to remove used spices and pieces of vegetables.

Conclusion

To this sauce you can add two or three tomatoes, rubbed through a sieve or chopped in a blender without skin, on a grater. The taste will be brighter, more summery.

The finished sauce can be poured into a plastic bottle with a narrow spout. It is convenient to take it with you on a picnic and store it in the refrigerator.

Any kebab requires a good sauce, because... it helps to fully develop the flavor of the meat. Spicy, hot and sour - a bright contrast to the reflection of fried meat. One of its many cooking options and the most popular is tomato.

Cooking tips
Tomato sauce with cilantro
Tomato sauce with herbs
Video recipes

Many people love shish kebab. To make it juicy and tasty, you need to properly prepare and marinate it. Which type of meat to give preference to: poultry, beef, pork, lamb - only the cook decides. Because in any case, the kebab will turn out aromatic and tasty. However, its taste will be much richer if served with tomato paste. Of course, you can buy it at any supermarket, but it’s better to prepare it yourself. It will be much tastier, and most importantly healthier.

The main component of the sauce is ground tomato puree. The set of spices and their optimal ratio are selected independently. For example, for barbecue meat, the sauce can be made sharper, for pizza - softer. And, of course, only by constantly comparing the recipe of a dish can you choose the best option for yourself. When you decide on the components and proportions to be used, you will probably lose the desire to buy jars of sauces with glutamate.

Of course, there is a category of people who will say that good kebab does not need sauce. But this is a matter of taste, and most fans of the dish still prefer to eat it with sauce. There are a huge number of options for preparing them, but there are well-established flavor combinations. Based on the most popular flavor combinations, in this article we will tell you several different options for preparing barbecue paste. They are quick and easy to make yourself at home.

Tips for making barbecue sauce at home

The thickness of the finished seasoning can be adjusted independently, so you should pour out the juice gradually, in case you want the seasoning thicker. Because you will always have time to add liquid.

With tomato sauce, you can not only eat shish kebab, but also marinate meat in it or baste skewers on the grill.

If you don't have good tomato juice, you can use ketchup, tomato sauce or tomato paste diluted with drinking water. It will also be tasty, but not as healthy.

Tomato sauce with cilantro

Kebab sauce combined with cilantro and garlic is perfect for grilled meat dishes. Plus, it can be made in advance and stored in the refrigerator for several weeks. If you can't stand the smell of cilantro, reduce the amount or replace it with any other spicy herb to taste.

Calorie content per 100 g - 29 kcal
Number of servings - 0.6 l
Cooking time - 10 minutes

Ingredients:

Thick tomato juice - 0.5 l
Cilantro (coriander) - a large bunch
Garlic - 1 head
Onions - 2 pcs.
Salt and pepper - to taste

Preparing the barbecue sauce:

Peel the onion and garlic and chop into large cubes.
Wash the cilantro, dry it and chop it coarsely.
Combine the products and grind with a blender or grind in a meat grinder. If there are no such electrical appliances, then finely chop them with a knife.
Place the crushed ingredients in a deep container and fill with tomato juice (sauce or ketchup). Season with salt and pepper and stir.
Pour the finished seasoning into glass jars, seal with lids and leave in the refrigerator for about an hour to infuse.

Tomato sauce with herbs for barbecue

A tasty and piquant red sauce can be made from bright red tomato paste. But you should not use orange or brown paste. And you can choose, replace or supplement the set of greens with the one you prefer most.

Ingredients:

Tomato paste - 1 l
Drinking water - 1 glass
Onion - 1 pc. medium size
Garlic - 4 cloves
Dill - bunch
Parsley - bunch
Arugula - bunch
Basil - bunch (small)
Cilantro - bunch (small)
Salt and pepper - to taste
Sugar - 1 tbsp.

Step-by-step preparation:

Wash the greens and chop finely.
Peel the onion and chop finely.
Place the pasta in a deep saucepan, pour in warm water, stir and place over moderate heat. Stir the mixture and bring it to a boil.
Add salt, sugar, herbs, onion and pepper to the mixture. Boil the ingredients for 3-5 minutes without ceasing to stir.
Remove it from the heat and cool slightly.
Squeeze the peeled garlic cloves into the cooled mixture and let it sit until it cools and reaches room temperature.

No matter how tasty the kebab is, it should definitely be served with sauce. It is advisable to use high-quality seasoning, which favorably emphasizes the taste of the kebab, making it even more appetizing. Tomatoes in any form sound very harmonious with meat on fire. If it’s not the vegetable season yet, then you can make a very tasty barbecue sauce from tomato paste and herbs, it is also called Armenian.
To prepare a tasty addition to barbecue, it is best to use rich red tomato paste. You can take greens to your liking: parsley, aromatic dill, green onions, shoots of young green garlic, basil, cilantro. The indicated amount of ingredients is designed for one serving of delicious kebab sauce made from tomato paste, fresh onions and seasonings.

Taste Info Sauces

Ingredients

Warm boiled water – 0.5 tbsp.;
Natural tomato paste – 2 tbsp. l. (with a slide);
Granulated white sugar – 1-1.5 tbsp. l.;
Table salt – 3 g;
White onion (small) – 30 g;
Green onion – 1-2 feathers;
Garlic – 1 clove;
Lemon juice – 0.5 tsp;
Refined olive oil – 1 tsp;
Dill, parsley and cilantro;
Freshly ground black pepper.

How to make barbecue sauce from tomato paste, garlic and herbs

Cut the peeled onions into small squares. Add a chopped clove of garlic to this.

Add 0.5 tsp to the onion. granulated sugar, a small pinch of salt. Squeeze half a teaspoon of lemon juice.

Combine refined olive oil (can be replaced with sunflower oil) with chopped onion, mix thoroughly with a spoon and leave to marinate for 10 - 15 minutes.

Dilute tomato paste with hot water until smooth. In terms of thickness, it should resemble thin store-bought sour cream.

Mix the diluted paste with pickled onions.

Add chopped herbs. For one serving, it is enough to take 3 – 4 sprigs of different aromatic herbs and 2 small feathers of young green onions.

Salt and pepper the dish to taste.

Lastly, add granulated sugar and mix. Taste it – is there enough of everything? Perhaps you like things sour and need to add a few more drops of lemon juice? Or another half spoonful of sugar? Bring the sauce to the desired state, then leave for 15 minutes - let it sit.

Teaser network

This recipe calls for tomato paste, but it can be replaced with fresh tomatoes. Peel them from skins and seeds, and then grind them with a blender. Now you can add pickled onions and spices. For a more piquant taste, take not fresh, but sun-dried tomatoes.
You can make a very tasty barbecue sauce if you combine homemade or high-quality store-bought mayonnaise and tomato paste. In this case, it does not need to be diluted with boiled water. Add some lemon juice, pickled onions and fresh herbs. And for spiciness - a little red pepper.
Fresh or dried basil goes very well with tomatoes. This aromatic herb has a rather strong and specific taste and can be combined with garlic, asafoetida, red onion and freshly ground white pepper. Basil will add a zesty Italian touch to your dish.

A sauce based on tomato paste leaves a lot of room for culinary imagination; in addition to the products already indicated in the recipe, you can add:

pickled or fresh cucumber;
grated sour apple;
finely chopped bell pepper;
nutmeg;
grated ginger;
khmeli-suneli;
curry.

Tomato sauce is appropriate for any meat and poultry. It is not difficult to prepare; it can turn even the simplest dish into a masterpiece.
Previously we cooked and also made.

It is absolutely obvious to every true lover of healthy meat food cooked over an open fire that any, even the most delicious kebab in the world, should be consumed with some good, preferably tomato, sauce.

To paraphrase well-known folk wisdom, we can confidently say that kebab without sauce is money down the drain. I would like to add only one thing to this exhaustive thought - of course, mayonnaise and sauce bought in a store can be considered a good help for aromatic, invitingly smoking kebabs.

However, such a dubious combination is unlikely to satisfy a real kebab gourmet. If you’re seriously going to have a full-fledged barbecue, then you need to be thorough to the end. Fortunately, preparing a real natural sauce will take no more than ten minutes, and the effect of it will definitely outshine any, even the most expensive “store-bought” option.

One of the easiest sauces to prepare that complements the taste of fried meat well is Armenian barbecue sauce.

The recipe for this sauce is very simple. One way or another, even if there are minor deviations or additions to it in different regions of Armenia, the whole thing comes down to heating a mixture of tomato paste and water over a fire. Next, a variety of spices and herbs are added to the mixture, with cilantro and garlic being essential ingredients for the sauce. Other ingredients vary depending on the region or the taste preferences of the individual cook.

Classic recipe

So, how to prepare barbecue sauce in Armenian? For this you will need: at least half a liter of good bright red tomato paste, a quarter liter of clean drinking water, one head of garlic, a bunch of fresh cilantro, ground black pepper, salt.

Cooking technique:

Tomato paste must be diluted in a saucepan with water and heated over medium heat until boiling.
Then finely chopped cilantro, crushed garlic, pepper, and salt are added to the mixture.
The sauce is then cooked for about five minutes. It must cool completely before use.
Traditionally, this sauce is served cold in bowls.

You can “strengthen” the recipe for a classic Armenian barbecue sauce by adding cilantro and other fresh herbs: parsley, dill, basil

You can serve the sauce with an original appetizer - chips made from thin Armenian lavash. Thanks to these amazing, golden and crispy chips, the sauce that was originally intended for the barbecue may run out much sooner than you might think.

Original lavash chips

To prepare them you will need a couple of packages of Armenian lavash. The dressing can be very varied: vegetable oil, mayonnaise, any herbs, spices will do. You can take, for example, half a glass of olive oil and a teaspoon of the following spices: basil, ground sweet paprika, dry onions and garlic, marjoram, oregano, salt.

Cooking technique:

Chips are prepared in advance, before a camping trip or a picnic at the dacha.
You need to preheat the oven to 200 degrees
Lavash sheets need to be “cut” into any geometric shapes: squares, triangles, circles.
Separately, the dressing is mixed in a bowl. All available spices are added to olive or any other vegetable oil.
The preparations for the chips are laid out on a baking sheet, which can be covered in advance with a piece of parchment paper for greater cleanliness.
Each piece of pita bread should be brushed with the prepared dressing using a pastry brush.
Baking time in the oven is about seven minutes.
If all the chips cannot be placed on a baking sheet in one layer, they need to be mixed several times during the baking process.

The end result is an amazing snack - dry, golden-brown chips that have a great crunch and are ideal for scooping Armenian barbecue sauce out of bowls.

Homemade sauce with cilantro and store-bought tomato paste is my favorite barbecue sauce. When going on a picnic to the country, I always take with me a jar of good tomato paste, bought at the supermarket. I prepare the barbecue sauce until the cilantro stops growing in the garden bed.

I plant coriander peas from late April to August. The cilantro harvest continues from summer to fall. To prepare the sauce I use not only tomato paste and fresh cilantro, but also garlic. The sauce is moderately spicy and very aromatic. Kebabs with tomato sauce with cilantro and garlic are eaten in a minute.

To prepare the sauce with cilantro and tomato paste, take the products from the list. We need: tomato paste from a glass jar, garlic, water, fresh cilantro and salt - to taste.

Take a bowl suitable for mixing the sauce. I have a deep bowl. Place tomato paste in it.