Garlic tomato sauce. Tomato sauce with garlic and herbs

Tomato sauce prepared on the basis of canned and fresh tomatoes. Moreover, its taste largely depends on the amount of pepper and garlic. The more you give it, the sharper your cooking will be. There are many recipes, following which, you can make tomato sauce with garlic and herbs. Some types go well with meat, others with fish, etc. Here are the most popular of them.

Classic recipe

This sauce goes well with potatoes and meat dishes. Very often it is prepared as an addition to a kebab.

Ingredients:

• garlic - 1 head;
• Dill;
• tomatoes (you can also use tomatoes in own juice, but they need to be taken 200 grams less) - 1 kilogram;
• cilantro, pepper, salt.

1. Peel the tomatoes. This does not apply to canned tomatoes, as they must already be skinned.
2. Puree the tomatoes. You can achieve this result thanks to a meat grinder and a blender, but keep in mind that the gruel should not be homogeneous.
3. Rinse the greens, dry them with a paper towel, cut them into pieces with a knife.
4. Pass the pepper, salt and garlic through a press. Mix the ingredients well.
5. Place the container in the refrigerator and let it brew. The dish will be ready in 12 hours.

Tomato sauce with garlic, herbs and lemon juice

Through of this recipe you will make a sauce that will give fish dishes special unique taste.

Ingredients:

• lemon juice - a spoon;
• tomatoes - 1 kilogram;
• salt;
• garlic - 8-10 cloves;
• chilli;
• olive oil - 50 ml;
• parsley.

Step-by-step cooking instructions:

1. Use a knife to make cuts in the tomatoes.
2. Bring the water to a boil, then put the tomatoes in there for 1 minute.
3. Then peel them and divide the flesh into pieces. But keep in mind, you do not need to turn them into gruel, the pieces should be large.
4. Peel and cut chili. Chop the garlic or pass through a press.
5. Combine pepper, garlic, parsley, olive oil, tomatoes. Bring the liquid to a boil, add salt and lemon juice.
6. Cook the sauce over medium heat for about 20 minutes.

As you can see, making tomato sauce with garlic and herbs is very easy, the main thing is to decide for which particular dish you want to cook this yummy. You should also take into account the fact that the above recipes can be adjusted, taking into account your taste. So, for example, you can add some extra herbs or remove an ingredient that you don't like.

step by step recipe with photo

Tomato sauce with garlic and herbs is a versatile sauce that is perfect for both meat and fish dishes, side dishes and snacks. It just prepares, it doesn't pass heat treatment and can be stored in the refrigerator for a couple of days. The tomato component can be any: tomato paste, tomato puree (homemade or store), grated tomatoes or thick tomato juice.

Ingredients

• 1 onion
• 2-3 cloves of garlic
• 5-6 sprigs of greenery
• 3 tbsp. l. tomato paste
• 50 ml water (or slightly more)
• any spices to taste
• 1 pinch of salt

Preparation

1. This sauce is basic, you can add various spices and dried herbs to it for a more original and varied taste... Instead of water, you can add vegetable or meat broth- the taste will be brighter.

The onion needs to be peeled and chopped, but not necessarily too finely. Garlic is similar - peel and chop with a knife or press.

2. Greens (dill and parsley), wash and chop finely. You can also add any basil - it also turns out delicious.

3. In a large glass or cup, add: chopped vegetables, chopped herbs, a pinch of salt and spices as desired. If you want more spiciness, you can add a slice of hot pepper or ground red pepper.

4. Add tomato paste (or tomato puree).

5. Add some water or broth to the bowl. If you are using tomato juice, you can do without adding liquid.

Garlic sauce is one of the most versatile. It goes well with any food, be it fish, meat, poultry, pasta, rice, potatoes or other vegetables. It is used hot as a gravy or cold. It can be spread on bread. Salads are seasoned with it, fish and meat are marinated in it. Of course the recipes garlic sauce differ depending on its purpose, but among them there are no complex and long-term preparation. Garlic sauce can be eaten all year round, and even an inexperienced cook is able to make it.

Cooking features

When preparing garlic sauce, it is important to know only a few rules, and then it will come out not only fragrant, but also tasty and beautiful.

• Boiled garlic has a specific taste and aroma, loses some of its properties, so it is not used for the sauce - you need fresh garlic. If the sauce is cooked on the stove, the garlic is added last. To give the sauce its characteristic flavor, some recipes involve roasting the garlic.
• For the sauce, it is better to take young garlic, the old one has a slightly different taste and aroma.
• You can chop garlic for sauce different ways... The easiest is to use a hand press, but in this case the structure of the garlic mass will be rough. The finest consistency can be obtained using a blender. Some recipes require you to grind the garlic in a mortar along with other spices.
• Garlic sauce should be given time to infuse, then it turns out to be the most delicious and aromatic.
• The recipes indicate the approximate amount of garlic, it can be reduced or increased to your liking.

The shelf life of garlic sauce depends on the ingredients used in the recipe. If the composition includes sour cream, cream, eggs, then the sauce can be stored for no more than two days. The oil-based sauce can last much longer and can even be prepared for the winter.

Tomato-garlic sauce in broth

Calorie content of the dish: 508 kcal, per 100 g: 113 kcal.

• tomato paste - 40 ml;
• tomato - 150 g;
• garlic - 5 cloves;
• fresh parsley - 50 g;
• fresh dill - 50 g;
• vegetable oil - 40 ml;
• broth - 100 ml.

Cooking method:

• Finely chop three cloves of garlic, crush the remaining garlic with a special press.
• Chop the herbs finely and pour over them with a little salt and garlic passed through a press. You can add a little pepper or other spices to taste if desired.
• Heat the oil using half of the recipe and sauté the chopped garlic in it. You do not need to fry for a long time, 3-4 minutes is enough.
• Take away fried garlic, and add tomato paste to the pan and fry it for a couple of minutes in garlic oil.
• Pour in the broth, stir in the tomato paste and simmer the sauce for 2-3 minutes.
• Pour boiling water over the tomato and peel it. Cut off the seal near the stalk, remove the seeds. Cut the pulp into small cubes.
• Fry fresh tomato in a separate skillet in the remaining oil for 5 minutes, mix with tomato paste and broth.
• Add the spicy mixture with fresh garlic, stir, remove from heat. Pour the sauce into a gravy boat and cool or use hot as a gravy.

Video recipe for the occasion:

Garlic-tomato sauce goes best with meat. It is also served with poultry dishes.

Garlic sauce with sour cream

Calorie content of the dish: 345 kcal, per 100 g: 87 kcal.

• sour cream - 0.25 l;
• lemon - 0.25 pcs.;
• garlic - 3 cloves;
• fresh cilantro - 50 g;
• fresh parsley - 50 g;
• salt, pepper - to taste.

Cooking method:

• Chop the garlic with a blender or press.
• Wash the greens, dry them, chop finely with a knife.
• Mix garlic and herbs with sour cream. Beat with a whisk or mixer.
• Squeeze the juice from a quarter of a lemon into the sauce. Season with salt and pepper to taste. Stir again.

Sour cream sauce is served cold. It can be used as a salad dressing. This recipe is especially popular in the Caucasus. Sour cream can be replaced with other fermented milk products. Greens can also be added, focusing on your taste. If desired, some of the sour cream can be replaced with mayonnaise - in this case, the sauce will acquire a more piquant taste.

Garlic cream sauce

Calorie content of the dish: 3569 kcal, per 100 g: 373 kcal.

• olive oil - 40 ml;
• garlic - 7 cloves;
• butter- 60 g;
• cream with high fat content - 0.6 l;
• wheat flour - 100 g;
• broth - 30 ml;
• hard cheese - 100 g;
• salt, pepper - to taste.

Cooking method:

• Mix the broth with the cream.
• Grate the cheese finely.
• Cut the garlic into small pieces, place in a mortar along with salt and pepper, mix them well.
• Lightly sauté the garlic in a lot of olive oil.
• Melt the butter in a clean skillet and fry the flour in it.
• Pour the cream into a skillet with flour, whisking constantly to avoid clumping. If you still get lumps, then the mixture will have to be rubbed through a sieve and only then continue to prepare the garlic sauce.
• When the cream begins to thicken, add the fried garlic to it, stir thoroughly.
• Remove the sauce from heat, add grated cheese to it, stir vigorously.
• Leave the sauce to infuse for half an hour. Beat it occasionally to prevent uneven thickening and lump formation.
• After the specified time, put the sauce in the refrigerator. To prevent it from being covered with a film, its surface can be greased with a piece of butter.

Creamy garlic sauce is served cold with meat and fish. But it can also be used hot when making pasta or pizza.

Garlic and egg sauce

Calorie content of the dish: 1293 kcal, per 100 g: 275 kcal.

• chicken eggs - 4 pcs.;
• olive oil - 100 ml;
• lemon - 1 pc.;
• garlic - 5 cloves;
• salt, pepper - to taste.

Cooking method:

• Wash the eggs thoroughly using soap and a sponge.
• Boil two eggs, peel, remove the yolks from them and mash them with a fork.
• Crack the remaining eggs by separating the yolks from the whites. Proteins are not required, and raw yolks must be whipped with a whisk, combining them with boiled yolks.
• Squeeze the juice out of the lemon.
• Combine olive oil and lemon juice.
• Heat them in a water bath and beat, combining with chicken yolks.
• Chop the garlic in a blender and add to the main mixture. Season with salt and pepper. Whisk well and remove from the water bath.

Garlic and egg sauce is typical for Balkan and Mediterranean cuisine. It is served cold with meat, poultry, fish.

Garlic sauce with bread

Calorie content of the dish: 1704 kcal, per 100 g: 299 kcal.

• wheat bread - 0.3 kg;
• lemon - 1 pc.;
• garlic - 10 cloves;
• vegetable oil - 100 ml;
• salt, ground pepper - to taste.

Cooking method:

• Cut the bread into thin slices, season with salt and pepper.
• Chop the garlic using a blender or passing through a special press. Spread them on slices of bread.
• Place the slices on a baking sheet.
• Preheat oven to 200 degrees and place a baking sheet of bread in it.
• Dry the bread. The time depends on how thinly sliced ​​your bread is. The main thing is that it becomes completely dry.
• Break the bread into chunks and use a blender to grind it into crumbs.
• After washing and drying the lemon, grate a spoonful of zest, mix it with bread crumbs.
• Mix the lemon juice squeezed from the fruit with the olive oil.
• Pour this mixture over the bread crumbs and mix well.

This unusual sauce is used for dressing salads. It can also be served with fish and meat.

Video: garlic sauce for meat, pizza, salad

Garlic sauce is a versatile seasoning suitable for both fish and meat dishes... Thanks to its versatility, recipes for garlic sauce are found in kitchens different nations, so there are a lot of options for such a sauce. However, they are all easy to prepare and equally good.

Hello, friends! I was busy here with setting up the light for filming and things didn't go well for me. Already tried this and that, but I did not like the lighting. And at this very time I wanted to have a snack. And how can you have a snack when the whole kitchen is filled with equipment? There is room, perhaps, for a small saucepan, and one plate. So I thought about spaghetti - pasta, then. But I’m a culinary specialist, I thought, so I just don’t have the right to cook pasta and eat it! And I decided to make a sauce for them, and I set myself the task as follows: to make a sauce while spaghetti is being cooked and exactly from what I have at hand. And at hand I had:

Tomato-garlic sauce

Hello, friends! I was fiddling here with setting up the light for filming and the thing is ...

Ingredients

• 3 pcs. Tomato red
• 5 cloves Garlic
• 20 gr. Butter
• 20 ml Linseed oil
• 1/2 pcs. chilli
• 1 sprig Thyme
• 1/2 tsp Salt

Preparation

Ten minutes after I put the spaghetti to cook, the sauce was ready. It turned out to be very tasty. It had everything: the sourness of the tomato, the piquancy young garlic, pepper aroma and creamy notes. I ate it all with pleasure and decided to write about this sauce for you, friends. And I decided to deal with the lighting the next day - the morning is wiser than the evening.

Print recipe

Today, with all the huge variety of sauces, the classics are not forgotten either. This is a tomato-garlic sauce that remains as popular as it was decades ago. Any culinary specialist, even a beginner and even more experienced, can easily cook it at home, thus diversifying almost any dish. Tomatoes are the most popular vegetables, which makes the sauce based on them so beloved all over the world.

Tomato-garlic sauce it is used both for cooking and for pouring over prepared dishes. It goes well with meat and fish, pasta and vegetables, improving and transforming their taste. In addition, it brings significant benefits to the body, because tomatoes are the best prevention of depression and apathy, and garlic is the best prevention of colds. This sauce can also please with its low calorie content. In general, this gravy has only advantages, so we recommend that you write down the tomato recipes in your culinary notebook.

Tomato-garlic sauce with basil

Components:

• canned tomatoes - 500 g
• red onion - 1 pc.
• garlic - 3 cloves
• vegetable oil - 2 tsp
• basil - 50 g
• tomato paste - 1 tbsp. a spoon
• sugar - 5 g

Fry on vegetable oil finely chopped red onions, white onions are fine if desired, but not as sweet and tender. Then add chopped garlic, tomatoes and tomato paste to the mass, simmer for about 10 minutes. Then add sugar and fresh leaves basilica.

Spicy tomato-garlic sauce

Components:

• tomatoes - 1 kg
• green chili pepper - 1-2 pcs.
• garlic - 1 head
• cilantro - 1 bunch
• olive oil - 70 ml
• lemon juice - 15 ml

Having made cross-shaped cuts on the tomatoes, blanch them, then peel and cut into cubes. Pass chili and garlic through the garlic, mix all the ingredients, add chopped cilantro. Simmer in a saucepan on olive oil, lightly season lemon juice... Cooking time - about 20 minutes

Spicy tomato sauce with garlic

Take:

Put the tomatoes cut into quarters for several hours in an enamel bowl. Then we drain the juice, and boil the pulp over low heat, then rub through a sieve. Cook the puree until you get the desired thickness, add coriander, chopped garlic, red ground pepper and suneli hops. Warm up the sauce for just a couple of minutes and remove from heat.

Tomato-garlic sauce with feta cheese

Ingredients:

• tomatoes - 4 pcs.
• jalapeno pepper - 1 pc.
• bulgarian pepper - 1 pc.
• olive oil - 50 ml
• garlic - 5 cloves
• feta - 3 table. spoons
• cilantro - 20 g
• lime - 0.5 pcs.
• black salt and pepper - to taste

Cut the garlic and pepper into thin slices, fry in oil for a couple of minutes. Then add chopped tomatoes, chopped garlic, cilantro, pepper and salt. We also add lime juice and crumbled feta cheese, stir and serve to the pasta. You can also get acquainted with other interesting ones.