Tomato barbecue sauce with cilantro. Barbecue sauce with cilantro and tomato paste

#1

What will you need?

3 cloves of garlic;
1 tomato;
2 tbsp. l. olive oil;
2 tbsp. l. water;
1 tbsp. l. grape vinegar;
dill, basil, parsley.

How to cook?
Finely chop the greens, cut the tomato into small cubes, pass the garlic through a press. Combine all ingredients and mix well.

#2

What will you need?

2–3 cloves of garlic;
2 tbsp. l. Dijon mustard;
2 tbsp. l. tomato paste;
1 tsp. apple cider vinegar;
greens (dill, parsley, cilantro, green onions, etc.).

How to cook?
Finely chop the greens and garlic. Mix mustard, tomato paste and vinegar, combine them with herbs. Stir and let it brew.

#3

What will you need?

100 g gooseberries;
3–4 cloves of garlic;
1 tsp. olive oil;
a pinch of ground ginger.

How to cook?
This sauce goes well with fatty kebab. To make it, you need to chop the gooseberries and garlic and mix with a blender. Then add olive oil and ginger to them.

#4

What will you need?

500 g ketchup;
150 ml water;
100 ml apple cider vinegar;
100 g cane sugar;
2 tbsp. l. mustard;
1 tbsp. l. onion powder;
1 tbsp. l. garlic powder;
0.5 tsp. cayenne pepper.

How to cook?
Combine all ingredients in a saucepan and place it on low heat. Cook, stirring constantly, for 20 minutes. The sauce will be liquid, but not watery, moderately sweet and spicy. Allow to cool before serving. You can prepare it the day before your outdoor trip.

#5

What will you need?

1 chicken egg;
1 tbsp. l. Dijon mustard;
100 ml olive oil;
salt and pepper to taste.

How to cook?
All you need from the egg is the white. It needs to be beaten with a mixer along with mustard. Then, without stopping whisking, carefully pour in the olive oil. Add salt and pepper to taste. The sauce will be thick and perfect for chicken.

#6

What will you need?

2 tbsp. l. honey;
2 tbsp. l. lemon juice;
0.5 tsp. dry mustard;
0.5 tsp. ground red pepper.

How to cook?
Combine all ingredients and heat over low heat until boiling. Cool before serving.

#7

What will you need?

500 g ketchup;
100 g sugar;
3 cloves of garlic;
1 small onion;
2 tbsp. l. water;
2 tbsp. l. olive oil;
1 tbsp. l. apple cider vinegar;
1 tbsp. l. tomato paste;
1 tbsp. l. Worcestershire sauce;
1 tsp. liquid smoke;
1 tsp. mustard powder;
0.5 tsp. chili pepper;
ground black pepper to taste.

How to cook?
Chop the onion, add water and use a blender to grind to a puree consistency. Heat olive oil over medium heat and add onion puree. Cook until mixture is lightly browned. Add the remaining ingredients (pass the garlic through a press) and, stirring constantly, keep on fire for another 20 minutes. The sauce will be very flavorful and perfect for ribs.

#8

What will you need?

300 g frozen or fresh lingonberries;
100 g frozen or fresh currants;
3 tbsp. l. Sahara;
1 tbsp. l. grated ginger.

How to cook?
Grind the berries using a blender to a homogeneous puree consistency. In a small saucepan, cook the berries and sugar over low heat until the latter dissolves and the mixture boils. After this, add ginger and keep on fire for another 3 minutes. Cool before serving and you can add a few fresh lingonberries or currants. The sauce goes well with red meat.

#9

What will you need?

250 g horseradish;
250 g beets;
200 ml water;
1 tbsp. l. 9 percent vinegar;
1 tsp. salt.

How to cook?
Peel the horseradish and pass through a meat grinder. Peel fresh beets and grate on a coarse grater. Combine these and other ingredients and mix well. Can be prepared in advance and stored in the refrigerator.

#10

What will you need?

100 ml olive oil;
20 g hard cheese;
2 cloves of garlic;
1 chicken egg;
3 tsp. mustard;
1 tsp. milk powder;
0.5 tsp. lemon juice;
salt and ground black pepper to taste.

How to cook?
Break the egg into a deep bowl. Salt and pepper. Add mustard, milk powder and lemon juice. Beat with a mixer or blender. While whisking continuously, pour in the olive oil in a thin stream. Beat until a homogeneous thick mass is formed. Pass the garlic through a press, grate the cheese on a fine grater and add them to the resulting mixture. To stir thoroughly. The sauce goes well with grilled white meat and fish.

#11

What will you need?

500 g yogurt without additives;
1 fresh medium sized cucumber;
3 cloves of garlic;
1 small green chili pepper;
dill;
ground black pepper;
balsamic vinegar.

How to cook?
Peel the cucumber and grate it. Pass the garlic through a press, finely chop the dill. Remove the seeds from the chili pepper and chop finely. Combine all ingredients with yogurt and mix. Season with pepper and add balsamic vinegar to taste. The sauce is good with lamb kebab.

#12

What will you need?

200 ml pomegranate juice;
300 ml sweet red wine;
3 cloves of garlic;
1 tsp. Sahara;
1 tsp. salt;
0.5 tsp. starch;
basil;
black and red ground pepper to taste.

How to cook?
Mix pomegranate juice and 200 ml of wine. Pass the garlic through a press and chop the basil. Combine these ingredients, as well as sugar, salt and ground pepper, in a saucepan and place it over low heat. When it boils, cover with a lid and cook for another 20 minutes. Then add starch, diluted in the remaining wine, and keep until thick. Serve cooled. The sauce also goes well with lamb.

#13

What will you need?

50 g sour cream with 30% fat content;
2 chicken eggs;
2 tbsp. l. Sahara;
2 tbsp. l. table vinegar;
1 tbsp. l. flour;
salt to taste.

How to cook?
Mix salt, sugar and vinegar. Boil the eggs, only the yolks are needed. They need to be rubbed with sour cream and flour. Then add salted and sweetened vinegar to this mixture. Bring all this to a boil over high heat. You will get a thick, delicious sauce.

#14

What will you need?

200 g pitted prunes;
200 g peeled walnuts;
500 g hot ketchup;
1 lemon.

How to cook?
Rinse the prunes and rub through a sieve. Scald the nuts with boiling water and crush. Squeeze the juice from the lemon and grate the zest on a fine grater. Combine ketchup, prunes, nuts and zest in a saucepan. Cook for about 5 minutes. Finally, add lemon juice, mix thoroughly, remove from heat and cool.

#15

What will you need?

200 g dried apricots;
3 medium green apples;
100 ml sherry or other fortified wine;
2 tsp. curry powder;
salt and ground black pepper to taste.

How to cook?
Soak dried apricots in wine and leave for 10–12 hours. After this, add the curry mixture to the mixture and blend with a blender to a puree consistency. Peel, core, and finely chop apples. Combine them with dried apricot puree, salt and pepper to taste. The sauce complements the chicken kebab well.

#16

What will you need?

100 g mustard;
150 g hot pepper;
300 g apples;
300 g carrots;
300 g garlic;
400 g tomatoes;
500 g bell pepper;
200 ml 9 percent vinegar;
2 tbsp. tomato paste;
parsley;
salt.

How to cook?
This is a sauce a la adjika, but without preservation. Remove seeds from sweet and bitter peppers. Peel the apples and remove the core. Peel the tomatoes. Pass all vegetables through a meat grinder. Then add tomato paste, vinegar, mustard, chopped garlic and parsley, and salt to taste. Mix well and let sit for several hours.

#17

What will you need?

100 ml dry white wine;
200 g cream 30% fat;
5 cherry tomatoes;
half an onion;
1 tbsp. l. butter;
lemon juice, salt and pepper to taste.

How to cook?
Finely chop the onion and fry in butter until soft. Then pour wine and diced tomatoes into the pan. Simmer for 1–2 minutes. Add cream, salt, pepper and lemon juice. Stir and cook until thick. When the sauce has cooled, add chopped parsley to it. It is good for grilled fish steaks and chicken.

#18

What will you need?

1 kg plum;
3 tbsp. l. Sahara;
2 tbsp. l. salt;
5 cloves of garlic;
0.5 tsp. ground red pepper;
0.5 tsp. coriander;
fresh dill and cilantro.

How to cook?
Wash the plums, remove the pits and pass through a meat grinder. Combine plum puree, sugar and salt in a saucepan or saucepan. Cook for 5 minutes. Then add chopped garlic and herbs, pepper and coriander. When it boils, remove from heat and let cool. The sauce goes well with pork and lamb kebab.

#19

What will you need?

Have a delicious picnic, dear readers!

We invite you to continue our list. What sauce do you eat shish kebab with? Write in the comments.

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.

Three garlic on a fine grater. Add to pasta.

Stir paste with garlic. Add hot boiled water. The paste must be diluted with water 1:1

Chop the cilantro with a knife. Add to sauce. A little salt - to taste.

Shish kebab is twice as tasty if served with the right sauce. A good additive will emphasize the taste of baked meat, making it more aromatic, tender, and more enjoyable to eat.

Although, why only meat? Poultry or fish kebab also needs a suitable sauce.

Barbecue sauces - general principles of preparation

Tomato (tomatoes, paste, ketchup, tomato puree) and sour cream (mayonnaise, yoghurt or cream) are usually used as a base for sauces. Some of these ingredients can be mixed together. It is important to use only fresh, high-quality base. After adding other components, especially fresh vegetables and herbs, the shelf life of the product begins to decrease.

What is usually put in sauces:

Garlic, onion;

Dried and fresh herbs of various types;

Soy sauce;

Vinegar, lemon (zest and juice).

All ingredients for the sauce are crushed. To do this, use a blender, a press, but in most cases you only need a kitchen knife. Some vegetables require heat treatment; the sauce is boiled down. It is convenient to do this in a frying pan or in a saucepan with a thick bottom. The finished sauce can be stored for some time, but it is better in the refrigerator and in a closed container, since spices and vegetables have a pronounced aroma.

Barbecue sauce (tomato paste recipe)

A recipe for a universal barbecue sauce that can be served with any meat and poultry. It is prepared very simply from tomato paste. There is no need to use a concentrated and heavily boiled product.

Ingredients

70 ml paste;

40 ml water;

Three cloves of garlic;

1 tsp. Sahara;

Black and red pepper;

4 sprigs of parsley.

Preparation

1. If the paste is thick and concentrated, then you need to take twice as much water. Combine, grind the tomato until smooth, bring to the consistency of ketchup.

2. Peel the garlic cloves, put them in another bowl, add two pinches of salt, add chopped herbs, and add pepper. Grind everything with a pestle or spoon until the garlic and herbs release their juices.

3. Transfer the aromatic mixture to the tomato mass. Add granulated sugar. It will make the taste softer.

4. Stir for a couple of minutes, cover the bowl, and let the sauce sit for an hour. If you need to preserve it for some time, then it is better not to add the greens right away, but to put them in the sauce before using.

White garlic sauce for barbecue (recipe with sour cream)

Another popular recipe for barbecue sauce, but with sour cream. It goes well with poultry and fish. The fat content of sour cream does not matter.

Ingredients

200 g sour cream;

3 cloves of garlic;

Pepper, greens;

3 tsp. soy sauce.

Preparation

1. Chop garlic and any herbs to your liking. If there are no fresh herbs, then you can add a little dry dill or parsley.

2. Mix sour cream and soy sauce.

3. Add garlic and herbs. Grind everything thoroughly with a spoon until smooth. Taste for salt and spiciness. If there is not enough soy sauce, you can add more, it all depends on its concentration.

4. Infuse the sauce for 20-30 minutes, consume immediately. It can be stored in the refrigerator for no more than 10 hours.

Barbecue sauce (tomato recipe)

Recipe for natural tomato sauce for barbecue. It is best to use fleshy, ripe and sweet tomatoes for it.

Ingredients

600 g tomatoes;

2 cloves of garlic;

1 onion;

0.5 bunch of cilantro;

0.5 pods of hot pepper;

25 ml oil;

1 tsp. apple cider vinegar;

5 g sugar.

Preparation

1. Place the tomatoes in a bowl, pour boiling water over them. After a minute, drain the water, rinse the tomatoes under the tap, and remove the skin.

2. Pour oil into the frying pan. Add the diced onion, then the chopped garlic cloves. Sauté over low heat until the onion is transparent. Take off.

3. Cut the tomatoes into pieces, add onions and garlic. Also cut half a hot pepper into several pieces. We look at the taste, maybe take a little more or less, depending on the desired spiciness of the sauce.

4. Grind the vegetables with an immersion blender. If it is not there, then use a meat grinder. You can skip the vegetables for the sauce twice.

5. Return to the frying pan and reduce the mixture by 1.5 times.

6. At the end, when the tomato reaches the desired consistency, add sugar, vinegar, and salt. Let the spices dissolve and remove the sauce from the heat.

7. Cool the mass to room temperature, add chopped cilantro, stir.

Low-calorie barbecue sauce (recipe with yogurt and cucumber)

Another universal recipe for fish, poultry, meat. The basis of the sauce is natural yogurt. It is important that it is thick, since the mass will liquefy from the added cucumber.

Ingredients

250 ml yogurt;

A bunch of dill;

A couple of cloves of garlic;

One cucumber;

2-3 mint leaves;

Red pepper, salt.

Preparation

1. Grate the cucumber. If it is small, then we use two pieces. There is no need to remove the peel, but if there are large seeds, it is better to get rid of them. Grate on a medium grater. We squeeze out the juice, we don’t need it.

2. Add chopped mint and dill to the cucumber, squeeze out the garlic, stir.

3. Add spices and pepper to taste. If you don’t need a very hot sauce, you can limit yourself to garlic or add a pinch of black pepper for flavor. Stir.

4. Add yogurt to the aromatic mass. Stir until smooth.

5. Close the sauce and put it in the refrigerator. One hour is enough.

Barbecue sauce (mayonnaise and ketchup recipe)

A variant of mixed sauce that goes well with barbecue of pork, lamb, and beef. It doesn't go well with poultry.

Ingredients

50 g hot ketchup;

1 tbsp. l. lemon juice;

Salt, herbs;

1-2 cloves of garlic to taste.

Preparation

1. Grind the garlic cloves and combine with ketchup. You can use any tomato sauce, add pepper and other spices to it until the desired spiciness is achieved.

2. Combine with mayonnaise and mix.

3. Chop fresh herbs. You can use dill, cilantro, basil, parsley in any combination. The quantity doesn't matter either.

4. Pour the greens into the sauce, add salt, stir and you’re done! You can use it immediately, but it is better to leave for 20-30 minutes so that the herbs and garlic reveal their taste.

White sauce for shish kebab (recipe for fish)

Recipe for a very delicate creamy sauce for fish kebab. But it is also suitable for chicken and turkey.

Ingredients

200 ml cream;

10 g flour;

A clove of garlic;

15 g sl. oils;

Pepper, greens;

50 g soft cream cheese.

Preparation

1. Melt butter in a frying pan, add flour. Fry for a few seconds until creamy. Stir quickly so that no lumps form and individual grains do not burn.

2. Pour in the cream. Make a thin stream and continue stirring.

3. Cook the sauce over low heat until it thickens. Turn it off.

4. Place the cream cheese in a bowl, add the sauce little by little, stir thoroughly so that no lumps form. You can add cheese to a frying pan and boil it, but the taste will not be as pronounced.

5. Add spices, salt, chopped garlic. Cool, add herbs to taste. Dill goes well with this sauce.

White barbecue sauce (recipe with wine)

A universal sauce option for fish and any lean meat and poultry. The recipe uses white wine, which will give a refined aroma and unique taste.

Ingredients

50 g plums. oils;

3 cloves of garlic;

0.5 onions;

20 g lemon juice;

100 ml white wine;

1 tsp. mustard.

Preparation

1. Grind the onion and garlic, you can spin the vegetables in a blender.

2. Melt the butter, add the prepared mixture, simmer over low heat until soft. If there are pieces, it is better to cover the dishes.

3. Pour in white wine. Simmer over medium heat until the volume is reduced by about half.

4. Add a teaspoon of sugar, pour in lemon juice, throw in a whisper of salt. Wait until dissolved, turn off the heat.

5. Cool the aromatic mass to room temperature.

6. Combine with mayonnaise and stir. You can use thick sour cream.

7. At the very end, add mustard, season with hot pepper if desired. Thoroughly grind the sauce ingredients until smooth.

Mustard sauce for shish kebab with yolks (recipe for poultry, fish)

The recipe is very delicate in consistency, but spicy in taste, barbecue sauce. It is ideal for fish, chicken, and turkey. To prepare it, you can use any mustard, including grains.

Ingredients

180 g sour cream;

Two eggs;

Ground pepper;

1.5 tsp. mustard;

10 ml soy sauce;

1 tbsp. l. lemon juice.

Preparation

1. Hard boil two eggs. Peel and remove the yolks. The whites won't be useful. Cool well, you can keep it in the freezer for a while. The yolk should become firm and crumble well.

2. Grind the yolks in a bowl. You can use a grater.

3. Add mustard and soy sauce. Add lemon juice. If the sour cream is sour, you can reduce the amount.

4. Immediately add pepper, you can add a pinch of sugar, which will soften the taste of mustard sauce. Grind the mixture until smooth.

5. Add sour cream, stir. Cover the sauce with a tight lid and put it in the refrigerator for an hour.

In order for the greens to maximize their taste and aroma and not stick out from the sauce, before adding them you need to mash them with a pestle and a pinch of salt. You can immediately add pepper and other spices.

Sauces turn out much tastier if you use freshly ground pepper, coriander, and cloves for dressing.

It is not advisable to use wooden boards that absorb moisture when cutting garlic, herbs and other juicy products.

To store homemade sauces, it is better to use airtight containers that do not allow air to pass through.

Warm days are quickly approaching, and with them trips to the shore of a reservoir or just into the forest. An integral part of this type of recreation is barbecue. There are a large number of its recipes, many have certain favorite cooking methods.

But you always want to try something new and pleasantly surprise with its piquant taste. Let's look at several recipes for barbecue sauces that will help make charcoal-grilled meat a real culinary masterpiece.

Soy sauce

Preparation procedure:

1. Pork with low fat content is thoroughly washed under running water, cut into pieces of your favorite size;
2. The prepared meat is placed in a container (pan, bowl or something else), after which it is poured with soy sauce. Stirring occurs until each piece is soaked;
3. Onion rings and bay leaves are poured over the pork and mixed thoroughly;
4. Pepper, paprika, salt are added and the kebab is mixed again;
5. The finished dish is placed in the refrigerator, where it marinates for 4 hours.

Can be used as a seasoning. To do this you need:

1. Prepare a mixture of one part soy sauce and three mayonnaise;
2. Add crushed garlic and ground black pepper to taste;
3. Sugar and salt are contraindicated, they deprive the taste of piquancy.

Based on tomato paste

Tomato sauce for barbecue is very popular. The main thing is to choose a red paste (some have a brown or orange tint). The following ingredients are needed:

• Tomato paste – 0.5-1 liter;
• Garlic (several cloves);
• One onion, fresh dill and parsley (finely chopped) is enough;
• Large spoon of sugar, teaspoon of salt;
• A glass of water, black pepper and basil if necessary.

How to cook:

1. 1. The paste is placed in a pan and filled with water. After which it is placed on low heat. Stirring continuously, bring the mixture to a boil;

1. 1. The remaining ingredients are added except garlic. The sauce simmers for about 5 minutes;

1. 1. Add crushed garlic to the dish removed from the heat;

1. The sauce cools and infuses. Readiness occurs when it cools to 20 degrees.

White sauce

Wine is used as the main component. Here's one option. We prepare:

• White wine, at least 120 milliliters;
• 100 grams of butter;
• One onion, 3 cloves of garlic;
• 50 grams of freshly squeezed lemon juice;
• 300 grams of mayonnaise, 1 tablespoon each of mustard and sugar;
• Salt, ground pepper.

Cooking process:

1. The onion and garlic are finely chopped, but it is better to use a blender or meat grinder;
2. The frying pan heats up and at the same time the butter melts in it. Then the onions and garlic are fried;
3. Wine is added. The mixture boils in a frying pan with the lid open until the volume of liquid is visually reduced by approximately half;
4. Pour in the remaining ingredients and boil briefly. The frying pan is removed from the heat;
5. The dish is served chilled with shish kebab.

Pomegranate juice as a base

Required components:

• 150 grams of pomegranate juice;
• 250 grams of red wine (sweet varieties are selected);
• A teaspoon of pepper, salt, half a spoon of starch;
• Basil, hot red pepper;
• A few cloves of garlic.

Stages of obtaining the finished sauce:

1. Fill the container with pomegranate juice and red wine in equal proportions and place it on moderate heat;
2. Add spices, salt and pepper, crushed garlic;
3. Stirring constantly, the mixture is brought to a boil. After which the container is covered with a lid and simmered for 20 minutes over low heat;
4. Before turning off, starch is added, previously diluted in the remainder of the wine. The dish thickens and is removed from the oven;
5. Serve with meat cooled to room temperature.

Read on for the delicious recipe.

Making Worcestershire sauce at home is not so easy, and its price is very high, so we suggest you read this real aristocratic seasoning.

Italian pasta with Carbonara sauce, what could be tastier! .

Sour cream sauce

It requires:

• 350 grams of sour cream;
• Two tablespoons of butter;
• 4 tablespoons of finely chopped dill and parsley;
• About 100 grams of meat broth;
• 2 tablespoons flour, salt, pepper.

Cooking procedure:

1. The butter is melted in a frying pan, then flour is added and fried until the characteristic golden color appears;
2. The resulting mixture is poured into a saucepan with broth and placed on low heat;
3. When the composition begins to thicken, sour cream is added to it. The almost finished sauce is cooked for a few more minutes;
4. At the end, add herbs, spices, and salt to taste;
5. Can be consumed chilled.

Georgian version

The following products are needed:

• About 2 kilograms of ripe tomatoes;
• Garlic, greens;
• Basil or oregano;
• Adjika, ground pepper.

Preparation:

1. Tomatoes are peeled and cut in half. Seeds and other things are removed from them. This way, clean pulp should remain;
2. Pass the tomatoes through a meat grinder or blender;
3. Pour the resulting thick mixture into a saucepan and turn on low heat;
4. After boiling, the sauce is cooked for another 20 minutes;
5. 5 minutes before it’s ready, add a crushed clove of garlic, half a tablespoon of adjika, herbs, pepper, and spices to taste. The composition is thoroughly mixed;
6. The sauce is served with the kebab chilled from the refrigerator.

Tkemali

This sauce recipe was created specifically for barbecue. Initially, the basis of the dish was sour red cherry plum, but it is quite difficult to find, so you can use plums (frozen from the supermarket will also work). What do you need:

• A kilogram of plums (you need to purchase a little more, since the weight of the product in the recipe is indicated without taking into account the seeds);
• 50 grams of sugar, cilantro, dill;
• Three cloves of garlic, half a teaspoon of coriander (luckily getting it is not a problem now);
• Salt, ground red pepper to taste.

How to cook:

1. The plums are ground using a meat grinder, and the resulting thick juice is sent to the pan. A small fire turns on;
2. Sugar and salt are added. The resulting mixture is boiled for 5 minutes;
3. Then the remaining ingredients are poured in (the garlic needs to be finely chopped or crushed). The sauce is brought to a boil and removed from the heat;
4. Served chilled from the refrigerator.

A deliciously prepared sauce will add a new taste to meat and make a holiday or outdoor recreation truly unforgettable. And among your relatives and friends you will enjoy the reputation of a professional cook.

Delicious, bright, barbecue sauce can be easily prepared outdoors or at home. The best recipes are for you!

The secret to this sauce is fresh vegetables. Tomatoes should be selected that are ripe and not hard. It is also important to find fresh and flavorful cilantro. If desired, you can add coarsely ground black pepper (or a mixture of peppers) for additional aroma and spiciness.

If the sauce becomes too thick, thin it with white wine and bring to a boil again.

• Tomatoes - 500 Grams
• Olive oil - 50 Milliliters
• Onion - 1 piece
• Celery - 1 piece (stem)
• Garlic - 3 cloves
• Wine vinegar - 1 teaspoon
• Cilantro - 1 bunch
• Dry white wine - 100 Milliliters
• Chili pepper - 1 pinch
• Granulated sugar - 2 tbsp. spoons
• Salt - 1 teaspoon
• Anchovy - 20 grams
• Seasonings - To taste
• Tomato paste - 1 tbsp. spoon

Peel the onion and celery and cut into small pieces. Place them in a saucepan and pour olive oil over them. Stew the vegetables in oil for about 10 minutes, and then add chopped garlic, salt, chili pepper, seasonings and anchovy.

Wait until the garlic turns golden brown. Then pour white wine, vinegar, sugar and a spoonful of tomato paste into the future sauce. Mix everything well.

Wash the tomatoes and boil a liter of water at the same time. Cut the skin of each tomato and pour boiling water over the tomatoes for a minute. Then remove the skins from them and grind the vegetables in a blender until smooth.

Pour the resulting mass into a saucepan with the remaining ingredients and boil it. While the sauce is boiling, wash and dry the cilantro, chop it finely, and place in a saucepan. Cover the saucepan with a lid and simmer the sauce for about half an hour.

Recipe 2: shish kebab sauce from tomato paste (step by step with photo)

Tomato sauce for barbecue is very popular. The main thing is to choose a red paste (some have a brown or orange tint).

• Tomato paste – 0.5-1 liter;
• Garlic (several cloves);
• One onion, fresh dill and parsley (finely chopped) is enough;
• Large spoon of sugar, teaspoon of salt;
• A glass of water, black pepper and basil if necessary.

The paste is placed in a pan and filled with water. After which it is placed on low heat. Stirring continuously, bring the mixture to a boil.

The remaining ingredients are added except garlic. The sauce simmers for about 5 minutes.

Add crushed garlic to the dish removed from the heat.

The sauce cools and infuses. Readiness occurs when it cools to 20 degrees.

Recipe 3: quick tomato sauce for barbecue (with photo)

If you are going to barbecue, but don’t have time to prepare the sauce, this sauce is suitable, because it is very quick to prepare.

• Cilantro - 1 bunch
• Dill – ½ bunch
• Onion – 1/3 pcs.
• Ketchup – 200 g
• Garlic – 2 cloves
• Salt - to taste
• Pepper - to taste

Finely chop the cilantro.

Also finely chop the dill.

Peel and chop the onion.

Mix everything in a bowl and squeeze out the garlic. Top with ketchup. Add salt and pepper to taste. Stir and refrigerate for 10 – 15 minutes.

Recipe 4: tomato sauce for shish kebab with garlic (step-by-step photos)

• 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.

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.

Recipe 5: shashlik sauce made from tomato paste with herbs

This sauce is great for barbecue as it has rich sourness, pungency from garlic and piquancy from tomato.

• dill greens - 1 bunch
• cilantro - 1 bunch
• garlic - 4 heads
• tomato paste - 75 g
• lime - to taste
• salt - to taste

First, soak the greens briefly in cold water for about 10 minutes.

Meanwhile, peel the garlic.

Chop the dill, cilantro and garlic finely using a knife. Do not use a blender for this. It will take time, but believe me it's worth it.

To make the greens easier to chop, salt them. This way it will release the juice and not scatter all over the board.

After the chopped greens become mushy, they can be added to the tomato paste.

Add lime juice to the resulting sauce by squeezing it. This will add a unique sourness to this sauce.

Recipe 6: Kebab sauce with cilantro and tomato paste

• tomato sauce (or paste) – 250 ml,
• garlic (young) - 3-4 cloves,
• green cilantro – 1 bunch,
• fine crystalline sea salt or table salt - to taste,
• granulated sugar - to taste,
• ground black pepper – 1 pinch,
• water (boiling water) - at your discretion.

Transfer tomato paste or sauce from a jar into a container. We clean the garlic from dry flakes, cut off the bottom and rinse with cold water. Then we chop it finely or pass it through a press.

Add salt, sugar and ground black pepper to taste.

We sort through the cilantro greens; if we come across wilted or rotten ones, we immediately throw them away. Next, rinse the cilantro in running cold water several times to remove all grains of sand and impurities. Be sure to dry the greens with a towel, and then only finely chop them.

Add greens and mix.

Cool the sauce and serve with barbecue, sausages or chicken.

Recipe 7: tomato sauce with vinegar for barbecue (with photo)

The kebab sauce turns out very tasty. It really doesn’t overpower the flavor of the kebabs themselves, and that’s the main thing! This dressing can be prepared even outdoors, and you will know for sure that it will not spoil while the meat is cooked over coals.

• Tomato paste 270 grams
• Apple cider vinegar 1 tablespoon
• 1 medium size onion
• Large garlic clove 1 clove
• Medium sized lemon ½ part
• Fresh cilantro ½ bunch
• Fresh dill ½ bunch
• Fresh parsley ½ bunch
• Fresh basil greens ½ bunch
• Salt to taste
• Ground black pepper to taste
• Sugar to taste
• Pure cold water 1/5 cup