Add 3 delicious and healthiest tomato sauce recipes to your treasury for the outdoor season!
Curry tomato sauce
- 1 tbsp olive oil;
- 0.5 medium onion;
- 1 small clove of garlic
- 0.5 tbsp tomato paste;
- 0.5 tsp salt;
- 0.5 tbsp curry powder;
- 0.5 tsp mustard seeds;
- a couple of pinches of dried paprika;
- ground cloves on the tip of a knife;
- a pinch of black pepper;
- 1/4 tsp hot pepper;
- 425 ml of tomatoes in their own juice;
- 1/4 cup sugar
- 40 ml of apple cider vinegar.
Chop the onions and garlic finely.
Heat oil in a suitable skillet and place onion. Cook over medium heat, stirring occasionally, until golden brown. Once the color of the onion has changed, add the garlic and keep on the fire for about a minute. Add half a tablespoon of tomato paste and all the spices (I recommend trying and adjusting the proportions to your taste!), A quarter cup of sugar, 40 ml of vinegar and tomatoes.
Cook over medium heat, stirring occasionally, until thickened.
Punch the finished sauce through a blender until smooth, transfer to a jar, cool and put in the refrigerator. You can store it for a month.
Ginger ketchup
- half a medium head of onion;
- 1 tbsp grated fresh ginger;
- 1 tbsp grated garlic;
- 3/4 tablespoon vegetable oil;
- 150 ml of dry wine;
- 75 ml tomato paste;
- 1 and 1/2 tablespoons apple cider vinegar;
- 1 and 1/2 tablespoons sugar;
- 1/2 tablespoon dijon mustard;
- salt, black pepper, red pepper to taste;
- 1 tbsp lemon juice.
Preparation:
Heat vegetable oil in a deep frying pan and fry chopped onions, grated garlic and ginger root in it. Pour in 150 ml of wine, add tomato paste, a little sugar and apple cider vinegar, mustard and spices to taste. Mix thoroughly and cook over low heat until thickened for about 5-7 minutes.
Remove the finished ginger ketchup from the burner, add a tablespoon of lemon juice and beat until smooth.
Pickled chili ketchup
- half a head of onion;
- 1/2 tablespoon vegetable oil;
- 425 ml of tomatoes in their own juice;
- 50 ml of apple cider vinegar;
- 25 g sugar;
- 1/2 tsp honey;
- a pinch of cinnamon;
- a pinch of ground cloves;
- 1/2 tsp celery seed;
- 2 small pickled chili peppers
- salt.
Cut half a medium head of onion into small cubes.
Heat the vegetable oil in a small skillet. Put onion and fry over medium heat until soft. Add the tomatoes in their own juice, increase the heat to high and let the mixture simmer. Add all the spices and pickled chili cut into small cubes (be sure to try and adjust to your taste!), Reduce heat and cook for about half an hour.
Punch the finished sauce through a blender until smooth. If desired, boil the mashed sauce a little more.
