Cook meat or regular pasta and serve with one of these sauces … The taste will be magical!
It is necessary
- 2-2.5 liters
- Plum tomato sauce
- - tomatoes 1 kg;
- - plums 1 kg;
- - onions 2 pcs;
- - sugar 3 cups;
- - salt 1 tablespoon;
- - 5 cloves garlic;
- - 1 tbsp. dried basil, dill, cilantro;
- - vinegar (9%) 2 tablespoons;
- - bay leaves 2-3 pieces;
- - 1 tsp each ground paprika and black pepper.
- Cherry sauce
- for 1 liter
- - cherry 1 kg (pitted);
- - sugar 1/2 cup;
- - vinegar 1, 5 tablespoons;
- - vegetable oil 1 tablespoon;
- - starch 1 tablespoon;
- - cloves, allspice peas, 3 pcs;
- - ground red pepper, ground cinnamon, adjika (dry), salt.
Instructions
Step 1
Plum tomato sauce. Rinse the plums, remove the seeds. Twist the tomatoes, peeled onions and plums in a meat grinder,. Transfer this mass to a saucepan and cook over low heat for 1 hour. Stir occasionally.
Step 2
Then add the chopped garlic and the rest of the ingredients besides the vinegar, stir and cook for another 1 hour. Pour in the vinegar 20 minutes before the end and stir. Taste with salt and pepper, add if necessary. Put the finished sauce in sterilized jars and roll up. Turn the jars upside down, leave for 1-2 days, and then store in a cool place.
Step 3
Cherry sauce. Cover the cherries with sugar and leave for 2 hours, then stir and put on a low heat, bring to a boil and cook for 20 minutes. Stir occasionally. Then discard the cherries in a colander. Let the juice drain properly into a dry bowl, add starch to the juice.
Step 4
In another bowl, rub the cherries through a sieve or beat in a blender. Add vegetable oil and a pinch of all spices to the resulting mass, mix and salt to taste. Pour in the juice with starch and stir again. Cook the resulting sauce over medium heat for 5 minutes (from the moment of boiling), pour in the vinegar and cook for another 5 minutes.
Step 5
Pour the resulting hot sauce into sterilized jars, roll up, let them cool and immediately put them in the refrigerator for storage.
When preparing the cherry sauce 5 minutes before the end, you can add a little ginger and chopped fresh cilantro, and the taste will turn out to be a little spicy, with a piquant aftertaste.
