Tomato sauce with herbs for barbecue. Homemade tomato sauce - for an incomparably delicious barbecue! Pomegranate barbecue sauce

- tomato paste - 150 g,
- garlic - 2 cloves,
- coriander - 1 tsp,
- cilantro - 1 bunch,
- salt - ½ tsp,
- sugar - 1 tsp,
- ground paprika - 1 tsp,
- ground hot pepper - to taste.

Recipe with photo step by step:

Everything is so simple here that there is nowhere else to go. One moment - I am a lover and an ardent fan of homemade, and this applies to almost everything, I have my own pasta, personally prepared from juicy ripe tomatoes. But if you buy pasta, it should be of high quality - thick and tasty. Such a paste should be slightly diluted with clean filtered water. Place the tomato base in the skillet.




Add spices - sugar and salt, the amount may be slightly different from mine, depending on the "sourness" of your pasta. Add ground coriander, paprika and a dash of hot ground pepper. Warm up the pasta with spices for a couple of minutes.




Peel the garlic and skip on the press. Transfer the garlic to the tomato base. You can also use dry garlic.




Heat the tomato paste with garlic for another minute. Rinse fragrant cilantro and chop finely. Add cilantro directly to the pan.






Stir and sample, add salt/sugar of your choice.




Arrange the sauce in jars and go to barbecue, guests will certainly appreciate your efforts!




Bon appetit and good rest!

We also recommend cooking with meat

Sauce for kebabs is a special gourmet theme. A good sauce can not only diversify the dish, give it a refined taste, but also emphasize the taste of the meat itself and even cover up its shortcomings, which the shish kebab made when marinating and frying the dish on the grill. These are the barbecue sauces we would like to draw the attention of the readers of "Povarenka".

Sauce "Armenian"

We put fresh bell peppers and tomatoes on a skewer, bake on coals, or you can blanch these vegetables slightly in boiling water. But it would be better to bake on fire. Remove skin from tomatoes. Remove the seeds and stem from the pepper. Grind the vegetables as finely as possible, add finely chopped greens to the vegetable puree - you can use cilantro, basil, parsley. Salt, pepper. All. The sauce is ready.

Sauce "Tomato"

Try to find bright scarlet tomato paste for him. We dilute 200 grams of pasta with water (a little), let it boil, add finely chopped onion, herbs, salt, pepper, let it boil for another three minutes, turn it off. Add finely chopped garlic. Let's cool down. The sauce is ready.

Sauce "Soy"

Mix soy sauce (1 part) with mayonnaise (3 parts), add garlic through a garlic press, also ground pepper. Ready! A very spicy and special sauce, although, as you can see, it is prepared very easily.

Sauce "White"

Garlic (4 cloves) and one onion are skipped in a meat grinder or chopped in a blender. Separately, melt butter (five tablespoons) in a pan, add onion and garlic, dry white wine (100 ml), simmer everything well over low heat. We take it off. Add lemon juice from half a lemon, ground pepper, a spoonful of mustard, mayonnaise (100 grams), a teaspoon of sugar to the sauce. The sauce is ready.

Tartar sauce"

Rub a couple of boiled yolks with a fork. Add juice from half a lemon to them, salt to taste, pepper. Beat the mixture and gradually add half a glass of olive oil to it in a thin construction. Now chop the green onion and add it to the sauce. We grate the pickled cucumber, finely chop the green olives, squeeze a couple of garlic cloves through the garlic press. All this is added to the sauce. Beat it a little more and serve to the barbecue.

Homemade sauce "Tkemali"

In the East and the Caucasus, this sauce is very fond of serving barbecue. But there is used such an ingredient for its preparation as cherry plum. And instead of this sour product, we will use a plum, you can frozen it. Half a kilo of pitted plums should be skipped in a meat grinder, add 10 grams of salt, 20 grams of sugar to them and boil over low heat for five minutes. Now add finely chopped garlic (a couple of cloves), red hot pepper, finely chopped dill and cilantro, and a quarter teaspoon of ground coriander. Bring the sauce to a boil. We take it off the fire. Cool down. Ready!

Having decided to cook meat on the street, it is important not only to marinate it correctly, but also to choose the right barbecue sauce. It is from them that the final taste of the dish will depend. In addition, an appetizing sauce, if necessary, will hide some of the shortcomings of the marinade, and even the dryness of the meat pieces.

Ingredients: 120 g tomato paste, half an onion, 2-4 garlic cloves, 70 ml filtered water, 25 g basil, salt, a mixture of peppers, a pinch of suneli hops.

1. First, in a small saucepan, tomato paste is poured with water. The mixture must be heated over low heat until it begins to boil.
2. A very finely chopped half of an onion, salt, and selected spices are added to the future tomato paste barbecue sauce.
3. Crushed garlic is added last. Its amount should be adjusted to your own taste, so as not to make the sauce too spicy.

The mixture is boiled for a couple of minutes and served with the finished meat.

With ketchup, mayonnaise and herbs

Ingredients: 160 g of spicy barbecue ketchup, a small bunch of fresh dark basil, 120 g of light mayonnaise, garlic to taste, a bunch of fresh cilantro, a pinch of salt and suneli hops.

1. All declared fresh herbs are very finely chopped.
2. Fresh garlic is pureed in any convenient way.
3. In a handy bowl, mix mayonnaise, ketchup, as well as prepared foods from the first two steps. The mass is salted and sprinkled with spices.

Before serving, the sauce should be infused in the cold for 20-25 minutes.

Georgian variant

Ingredients: 850 g fresh tomatoes, 4 garlic cloves, a bunch of fresh cilantro and parsley, a sprig of basil and oregano, 1 small. a spoonful of adjika, salt, a mixture of ground colored peppers.

1. Tomatoes are doused with freshly boiled water, after which it will be possible to carefully remove the skin from them. Vegetables are cut into halves. It is better to remove the seeds from them in advance so that they do not come across in the sauce. The pulp of tomatoes is interrupted by a suitable blender attachment.
2. The mass obtained from tomatoes is cooked on the stove with the most minimal heating for 17-20 minutes.
3. Approximately 5 minutes before the sauce is completely ready, you can throw mashed garlic, finely chopped greens, adjika, salt, ground peppers into a container with vegetable pulp.
4. After stirring, the sauce is removed from the heat.

Before serving, the resulting dish must be completely cooled. It is important to note that this version of the sauce is suitable for barbecue from any meat. You can even combine it with grilled seafood.

Recipe, like in a barbecue

Ingredients: 1 cup of mild tomato sauce (for example, Krasnodarsky), 1 cup of thick tomato juice, dry garlic, half an onion, a bunch of fresh dill, cilantro and parsley, red and black ground peppers, table salt.

1. First, juice and tomato paste are mixed. It is advisable to combine them in a glass dish. Selected spices are immediately added to the mass.
2. Greens are chopped very finely with a sharp knife. If you do not want it to be clearly felt in the finished sauce, you can use a blender.
3. All prepared ingredients are combined. The sauce is salted to taste.

The finished product should be infused for about half an hour. If the kebab was soaked in soy sauce, then you can safely serve such an addition to it.

White barbecue sauce

Ingredients: 160 g of fat mayonnaise, 60 g of high-quality butter, 90 ml of white wine, 25 ml of lemon juice, half an onion, 3-5 garlic cloves, 1 small. a spoonful of mustard, a pinch of salt, sugar, pepper.

1. Half an onion and peeled garlic cloves are interrupted with a blender. Then they are passivated in hot butter.
2. After a couple of minutes, white wine is poured into the pan. Together, the components languish until their volume is halved.
3. Sugar, salt, pepper, lemon juice are added to the future sauce. After mixing, the mass is left to cool completely.
4. Mayonnaise is mixed with mustard, the contents of the pan are sent to it.

It remains only to thoroughly mix the white sauce for the barbecue and take a sample.

in Armenian

Ingredients: 120 g plain tomato paste, 70 ml filtered water, fine salt, a bunch of fresh cilantro and basil (purple), half an onion, 3-5 garlic cloves.

1. The selected tomato paste dissolves in water.
2. All greens, garlic (its amount is determined by taste) and half an onion are interrupted with a blender until a homogeneous puree.
3. Red and green masses are combined, salted, peppered to taste.

The sauce is served with hot meat or chicken skewers.

Sauce for fish skewers

Ingredients: 1 cup thick natural yogurt (unsweetened), pickled or pickled cucumber, 2-3 garlic cloves, a bunch of fresh parsley and dill.

1. This is an interesting variation of the classic tartar. It turned out to be somewhat simplified. Cucumber can either be cut into small cubes, or grated on a coarse grater. In any case, the released liquid is slightly squeezed out of the resulting mass.
2. The greens are very finely chopped or interrupted with a blender.
3. Natural yogurt is combined with pureed garlic. Chopped greens are sent to this mass.
4. Cucumber is added last to the sauce.

After thoroughly mixing the components, the dish can be served at the table. Usually in the sauce there is enough salt from a pickled or pickled cucumber. But the mass can be salted to taste.

Based on sour cream

Ingredients: 270 ml of very fat sour cream (great if you can use homemade), half a standard glass of strong meat broth, 80 g of fat butter, 60 g of fresh parsley, dill, a tablespoon of wheat flour, fine salt, a mixture of peppers.

1. Butter is well heated in a small frying pan. Wheat flour is fried on it to a creamy shade. The mass must be gradually stirred so that it does not burn.
2. Meat broth is poured into the pan to other components. The sauce base is simmered on low heat until the sauce thickens.
3. It remains to add sour cream, finely chopped fresh herbs, a mixture of peppers and salt to taste.
4. After a couple of minutes of cooking, the sauce will be completely ready.

This meat supplement is served chilled.

garlic recipe

Ingredients: 220 g of tomato paste without unnecessary additives, a bunch of fresh herbs - parsley, dark basil and dill, 5-7 garlic cloves, 120 g of mayonnaise, a pinch of table salt and the same amount of suneli hops.

1. First of all, garlic is passed through a press. It is very important not to overdo it with its quantity. If none of the family members likes spicy, it is worth completely reducing the amount of this spicy ingredient stated in the recipe.
2. Tomato paste and mayonnaise are combined in an easy-to-mix cup. Finely chopped greens are added to these ingredients. To taste, it is also allowed to interrupt it with a blender.
3. It remains to add garlic to the sauce and mix all the ingredients well.
1. Chili flakes and adjika are sent to the tomato sauce. Already at this stage, it is worth trying the mixture and assessing whether it is necessary to reduce the amount of garlic stated in the recipe.
2. The greens are finely chopped with a very sharp knife, and sweet pepper is crushed in the same way. Garlic cloves are passed through a press.
3. All prepared ingredients are combined and mixed well.

Ready sauce is immediately served with hot meat.

How to cook tkemali?

Ingredients: half a kilo of tkemali plums, a bunch of fresh herbs - cilantro, dill and parsley, half a head of garlic, a mixture of ground colored peppers, 2 pods of hot red pepper, salt.



1. To begin with, fresh ripe plums are sorted, washed thoroughly, filled with water and sent to boil. The liquid should lightly cover the fruit.
2. The resulting broth is filtered. Bones are removed from the plums, and they are rubbed through a fine sieve.
3. The basis for the future sauce is diluted to the desired consistency with a decoction.
4. It remains to add all the dry ingredients, crushed garlic, chopped herbs.

When it comes to serving bonfire meat, everyone wants to present their guest with an exceptional garnish and sauce. It is the latter that makes fragrant meat even more juicy, allows you to give pork, chicken or lamb a special flavor. Of course, you can always buy ordinary mayonnaise with tomato paste or ketchup and mix them, but such a combination is unlikely to cause special impressions and make the taste of meat more perfect. They should emphasize the taste of food, but in no case interrupt it. Explore a variety of simple but delicious combinations and choose the kebab sauce that will best emphasize the sophistication of your dish!

Sauce with walnuts

Ingredients:

• 100 g walnuts,
• 2 heads of onions,
• 100 ml wine vinegar
• 3 garlic cloves,
• 2-3 sprigs of mint
• 1 bunch cilantro
• 250 ml boiled water,
• ground red pepper,
• salt to taste.

Cooking method:

Pass the onion through a meat grinder. Grate garlic on a fine grater. Free the walnuts from the shell, grind, then dilute with vinegar. Mix nuts, onion, garlic. Add water, then mix thoroughly. Season with ground red pepper, salt and chopped herbs.

BBQ sauce sweet and sour

Ingredients:

• 2.5 st. l. ketchup,
• 1 st. l. mayonnaise,
• 1 st. l. white wine vinegar,
• 4 tbsp. l. brown sugar
• 2 tbsp. l. mustard,
• 1 st. l. chili sauce.

Cooking method:

In a small saucepan, combine mayonnaise, ketchup, vinegar, mustard, sugar, chili sauce. Mix everything thoroughly, bring to a boil over low heat. After boiling, cook for 2-3 minutes. The mixture should boil down a bit. This sauce is suitable for almost any dish. Refrigerate the finished sauce.

Tomato sauce

Products for 3 servings:

• 400 g peeled tomatoes in their own juice
• 1 small onion
• 1 garlic clove
• 0.5 teaspoon dry oregano
• 50 ml tomato juice
• 1 tablespoon cornstarch
• pepper

Cooking method:

We clean the onion, garlic, put it in a deep plate or microwave-safe pan, cover and simmer for 3 minutes at 100% power. Add finely chopped tomatoes to the onion and garlic. Season with oregano. Cover and cook for 5 minutes at 100% power. Mix starch with tomato juice, then pour into the sauce. Salt, pepper to taste. Put in the microwave for 1 more minute. You can add finely chopped herbs to the sauce.

white sauce

Ingredients:

• egg yolk 1 pc.
• lemon 1 pc.
• white balsamic vinegar
• or wine white 1 tbsp. the spoon
• olive oil 150 ml
• sunflower oil 150 ml
• sugar 1 teaspoon
• salt 1 tsp

Cooking method:

1. Cut the lemon in half, squeeze the juice out of the pulp. Using a whisk, mix the lemon juice with the egg yolk.
2. Add vinegar, salt, sugar, beat with a mixer or whisk until foam forms.
3. Without stopping beating, first drop by drop, and then pour in a thin stream of olive and vegetable oils. This sauce goes well with almost any grilled dish.

Tomato sauce with garlic

Dilute 500 g of ketchup with boiled water to the consistency of sour cream. Add 4 minced garlic cloves, chopped parsley and celery. Serve sauce with lamb and beef.

Garlic sauce with vinegar

For 500 gr. you will need:

• garlic 2 heads
• onion 1 head
• wine vinegar 1/3 cup
• water 1/3 cup
• cilantro,
• basil,
• tarragon,
• parsley and dill, 50 g each
• ground black pepper

Cooking method:

1. Finely chop the garlic, onion, rub with salt. Finely chop the greens, mix with the garlic-onion mass, salt and pepper it.
2. Dilute the vinegar with cold boiled water.
3. Garlic-onion mass, thoroughly rubbing, gradually dilute with vinegar to the consistency of sour cream. This sauce is suitable for different types of dishes, but especially for roast lamb.

Horseradish sauce with walnuts

Ingredients:

• 200 gr. grated horseradish
• 250 - 300 ml cream (30% fat)
• 1 teaspoon of granulated sugar
• 2 tbsp. spoons of white bread crumbs
• 200 gr. walnuts
• 2 tbsp. tablespoons chopped parsley
• juice of half a lemon

Cooking method:

Finely chop the walnuts and grind in a mortar (or scroll in a blender) with horseradish. Add bread crumbs and parsley. Stir. Gradually add the cream, while carefully kneading the sauce. Season with salt, stir. Add lemon juice drop by drop, whisking continuously with a hand whisk. Adjust the taste with granulated sugar. Garnish with walnut halves, pomegranate seeds or berries when serving.

Making Georgian Sauce

Ingredients:

• 850 g fresh tomatoes,
• 4 garlic cloves,
• a bunch of fresh cilantro and parsley,
• on a sprig of basil and oregano,
• 1 small adjika spoon,
• salt,
• a mixture of ground colored peppers.

Cooking method:

Tomatoes are doused with freshly boiled water, after which it will be possible to carefully remove the skin from them. Vegetables are cut into halves. It is better to remove the seeds from them in advance so that they do not come across in the sauce. The pulp of tomatoes is interrupted by a suitable blender nozzle. The mass obtained from tomatoes is cooked on the stove with the most minimal heating for 17–20 minutes. Approximately 5 minutes before the sauce is completely ready, you can throw mashed garlic, finely chopped greens, adjika, salt, ground peppers into a container with vegetable pulp. After stirring, the sauce is removed from the heat.

Tzatziki

For 700 gr. you will need:

• cucumber 1 pc.
• creamy yogurt 500 g
• garlic 2 cloves
• mint 2 sprigs
• vegetable oil 2 tbsp. spoons
• dill greens 1 bunch
• ground red pepper

Cooking method:

1. Cucumber grate on a coarse grater, mix with yogurt.
2. Add garlic passed through a press, finely chopped dill and mint, oil. Next, salt, pepper and stir.

Tkemali sauce

Tkemali is one of the pearls of Georgian cuisine. The sauce has a delicious taste, it has an undeniable advantage: there is not a drop of fat in it.

Ingredients:

• dried tkemali (plums) 500 g
• garlic 2-3 cloves
• hot pepper 1 pod
• parsley or cilantro 1 bunch
• ground black pepper

Cooking method:

1. Pour plums with cold water, let swell for 2-3 hours.
2. Rinse the fruits, and strain the water in which they were soaked.
3. Pour the strained water over the plums to cover them, then boil until softened.
4. Rub the fruits together with the broth through a sieve, add crushed garlic, finely chopped greens, capsicum, salt, pepper, mix, bring to a boil.
5. Refrigerate the finished sauce. You should have a thick, dark brown with a reddish tint mixture.

Fragrant sauce for barbecue - in minutes!

Ingredients:

• 4 ripe tomatoes
• 1 bunch of fresh herbs (dill, parsley, cilantro)
• 1 head of onion
• 4 garlic cloves
• 150 ml vegetable broth
• salt, pepper to taste

Cooking method:

1. Scald the tomatoes with boiling water, then remove the skin.
2. Cut the tomatoes into slices.
3. Rinse the greens, shake off excess liquid, get rid of sluggish leaves and hard stems.
4. Peel the onion, then chop.
5. Brown the prepared onion in a frying pan.
6. Peel the garlic cloves.
7. Fold the tomato slices, fried onions in a saucepan, pour the broth, salt, simmer over low heat until softened.
8. After removing the mass from the stove, let it cool slightly, add garlic, herbs, pepper and beat with a blender.

Barbecue sauce with soy sauce

It is very simple, but nevertheless quite tasty. To prepare it, you will need mayonnaise, soy sauce, garlic and a little black pepper.

Cooking method:

• We take the sauce and mix it with mayonnaise in a ratio of one to three.
• Next, add garlic and pepper. The sauce has a very spicy taste.

Armenian barbecue sauce

A real Armenian barbecue sauce is prepared on the basis of tomato paste and with a lot of greens, preferably cilantro, you can add purple basil and parsley. The seasoning turns out to be insanely fragrant, tasty and moderately spicy, so make it bigger, because the sauce will end faster than the meat.

Ingredients:

• tomato paste - 100 g;
• water - 50 ml;
• salt pepper;
• cilantro, purple basil - 1 bunch each;
• onion - ½ pc.;
• garlic - 2-3 cloves.

Cooking method:

Mix water with pasta. Grind greens, garlic and onion with a blender. Combine the green, tomato mass and mix, salt, pepper, serve immediately.

Ribs or wings, pork or chicken - whatever you choose, your barbecue with these sauces will turn out just amazing.

Tomato sauce for barbecue: a few recipes

Cooking delicious barbecue is fraught with many subtleties and secrets.

Everything is important here: from the choice and cutting of meat to the sauce served with barbecue.

The traditional sauce for this dish is, of course, tomato sauce. There are quite a few ways to make this sauce.

Tomato sauce with cilantro

tomatoes (medium size; the riper the better) - 8-9 pieces;

onions - 3 small heads;

cilantro - 3-5 branches;

salt - to your taste;

hot pepper - 1 pc.

Wash well and cut the tomatoes into slices. Peel the pod of hot pepper from the seeds. Grind all this into a puree with a blender.

Finely chop the cilantro and onion, mix with the tomato mass, add salt and mix thoroughly.

Recipe for tomato sauce for fresh tomato skewers

tomatoes of a good degree of maturity (large) - 7 pieces;

garlic - 5 medium cloves;

green parsley - 1 bunch;

salt - to your taste.

Wash and chop the tomatoes in a puree, as in the first method. Crush the garlic with a garlic press and add to the tomato mass. Pour finely chopped greens and salt there, mix.

tomato juice - 200-250 ml;

onions - 7 small heads;

oil (vegetable) - a quarter cup (for frying onions);

hot pepper - 1 pod;

dill (greens), bay leaf and salt - to your taste.

Peel and cut the onion into small cubes, place in a deep frying pan with vegetable oil and fry for about 5-7 minutes. Pour tomato juice there, add finely chopped greens, pepper and spices.

Mix it all well and simmer, stirring, over low heat for 15 minutes. After that, the pepper is caught, and the finished spicy tomato sauce is poured into a gravy boat.

tomato paste - 200-250 g;

garlic - 2 cloves (large);

green cilantro - a few branches;

salt, sugar - to your taste;

ground pepper (black) - to your taste;

Transfer the tomato paste into a deep container, add garlic crushed by the press there. Rinse cilantro well in cold water, chop and mix with pasta and garlic. Season with salt, sugar and pepper, mix well.

After that, dilute the contents with boiling water to the desired consistency. Mix everything thoroughly, cool and serve the tomato paste sauce to the barbecue.

tomato juice with pulp - 1 l;

garlic - 4 cloves;

dill and parsley (greens) - 1 bunch each;

green onion feathers - 2-3 pcs;

sugar, salt and red pepper (ground) - to your taste.

Pour tomato juice into a deep container, salt, add sugar and pepper. Stir.

Rinse the greens well and chop finely, and chop the garlic with a press. Add all this to a bowl with tomato juice, mix well and let the sauce brew for half an hour.

ripe tomatoes - 1.5 kg (approximately);

butter - 300 g;

pepper (red or black), salt - to taste.

Wash the tomatoes, cut into slices and wipe with a sieve. Put on a small fire and cook until the mass is reduced to a thick cream. Season the finished sauce with pre-melted butter and spices. The sauce is ready.

One of the important conditions for obtaining a delicious tomato sauce for barbecue is a good mood. Therefore, whatever recipe you choose, cook it with your soul, and it will turn out to be the most delicious! We also offer light and tasty vegetable salads for barbecue.