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Tomato sauce for meat
Every hostess knows that any homemade product is much tastier and better than store-bought options.
Homemade tomato sauce for meat according to this recipe turns out bright, with a rich taste of favorite spices and home-grown tomatoes.
In the summer, ripe, meaty tomatoes are suitable for making tomato sauce.
Choose tomato juice with a minimal amount of salt so that the sauce does not become too salty during reduction.
Table vinegar can be replaced with apple or wine vinegar, increasing the amount by two times, as the concentration of fruit vinegars is lower.
Try adding your favorite spices and herbs to the spice bouquet.
It is better to reduce the tomato sauce in an aluminum pot with a thick bottom or with a non-stick coating. A special flame splitter is convenient for long cooking.
You can add chopped green onions and a couple of young garlic cloves to the finished sauce.
Calorie content: 48 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- tomato juice – 1.5 l;
- granulated sugar – 1-2 tablespoons;
- salt to taste;
- onion – 2-3 pcs;
- clove – 3-5 stars;
- black peppercorns – 10-15 pcs;
- allspice – 2-3 pcs;
- cinnamon – on the tip of a knife;
- turmeric, paprika, ground black and red pepper – 0.5 teaspoon each;
- table vinegar 9% – 50 ml.
Preparation
- Pour the tomato juice into a suitable pot and bring it to a boil over medium heat. Add the chopped onion cut into medium wedges to the boiling juice.
- Then add the peppercorns, cloves, and cinnamon. Reduce the heat, continue to reduce with the lid open until the volume is reduced by half. Stir occasionally to prevent the sauce from burning.
- Cool the mixture obtained, strain through a sieve, and pour back into the pot.
- Add sugar, salt (if necessary), ground spices, and vinegar to the sauce. Mix the contents and reduce with the lid open for about 1-1.5 hours, until the sauce has reduced by one third. Before finishing cooking, taste, and add salt and spices to taste.
- Remove the pot with the sauce from the heat as soon as the consistency is suitable for you. Cool the finished product, pour it into a glass jar, and close it with a plastic lid. The sauce can be stored in the refrigerator for up to 1 month.
- The cooled sauce can be consumed immediately with any meat dishes, side dishes from grains and pasta. The sauce can also be used to marinate meat for skewering and baking in the oven.
Enjoy your meal!
