Sauce for shish kebab of sour cream and herbs. Sauce for barbecue at home: the best recipes. from tomato paste: cooking recipe

World "barbecue practice" shows that the choice suitable sauce meat is not limited to ketchup or mayonnaise. In the cuisines of different nations, with respect for barbecue, there are many interesting simple sauces. They are easy to prepare and do not require rare ingredients. The effect of their combination with freshly baked meat will exceed all the wildest expectations and make you forget forever about the existence of such strange things as packaged store-bought mayonnaise or ketchup.

One of the most suitable options for meat dishes is considered white sauce for barbecue. It is prepared, as a rule, on the basis of fermented milk products with the addition of various spices and herbs. Most commonly used: yogurt, sour cream, kefir. From greens - basil, parsley, spinach, cilantro, dill. Indispensable attributes are onions, garlic, less often nuts, cheeses, fresh and pickled cucumbers.

So, how do you make a good white barbecue sauce? Consider popular options.

Classic white sauce

The easiest way to make white barbecue sauce is to mix kefir with sour cream in a two-to-one ratio.

Required Ingredients:

• two full glasses of kefir;
• a full glass of sour cream;
• a couple of fresh cucumbers;
• any greens (parsley, dill, basil);
• garlic;
• salt, spices.

Cooking technique:

1. Greens need to be finely chopped, divided into two parts. Peel a couple of cloves of garlic, cut into pieces. Grind half of the greens with garlic in a mortar, adding salt, until the greens release juice and the garlic becomes gruel.
2. The cucumber is rubbed through a grater with fine grains.
3. Kefir and sour cream are mixed in a technical bowl, cucumber is added to them, both parts of greens, one of which is ground with garlic. All components are mixed. The mixture can be salted to taste, pepper.
4. Additionally, you can add any suitable spices to taste (rosemary, oregano, dried basil). They will add richness and aroma to the taste of the sauce.
5. Then it is important to take a “sample”, dilute with kefir if it turned out to be too spicy. The finished sauce must be poured from a technical bowl into gravy boats or other utensils, placed in the refrigerator. Cooking time - no more than 10 minutes.

This traditional Turkish cuisine sauce uses extra classic version ingredients: cheese and walnuts. This haidari is a bit like the classic Georgian satsebeli.

Required Ingredients:

• a full glass of yogurt;
• a little cheese (60 g);
• walnuts (50 g);
• olive oil;
• garlic;
• lemon juice;
• fresh mint;
• salt.

Cooking technique:

1. A couple of cloves of garlic with salt are ground in a mortar to a paste-like state.
2. Yogurt is mixed with garlic, finely chopped cheese is added to them.
3. A tablespoon of olive oil, salt is added to the mixture. All components are mixed.
4. Walnuts are finely ground in a mortar and added to the future sauce.
5. The composition is completed with a tablespoon of lemon juice, coupled with finely chopped mint leaves.
6. The sauce is transferred to a gravy boat.

Haidari is very good with meat, fish and vegetables baked over an open fire.

The recipe for this classic Greek sauce is in many ways similar to the previous ones. The basis for it is thick (10% or more) natural yogurt, which may not be found in the nearest grocery store. A mixture of simple, preferably unsweetened yogurt with sour cream will come to the rescue.

For complete authenticity, you need to arrange a nightly straining of yogurt, hanging it over a bucket or basin in several layers of gauze. This is necessary to remove excess serum.

In winter time fresh cucumbers in the recipe should be replaced with pickled or even salted. It will taste even better.

Required Ingredients:

• a full glass of thick yogurt;
• two cucumbers;
• parsley dill;
• garlic;
• salt pepper.

Cooking technique:

1. Finely chopped or grated cucumbers are mixed with yogurt.
2. Finely chopped greens, a couple of cloves of garlic crushed on a board or finely grated are added to them. In Greece, asafoetida, a special spice that tastes somewhat like dried garlic, is often added to this sauce.
3. In conclusion, the sauce needs to be salted, pepper, put in the refrigerator so that it is infused.

Tzatziki is usually served with baked or fried potatoes, freshly baked bread. This wonderful white sauce is also suitable for barbecue.

White sauce with eggplant and sesame paste

An excellent sauce for meat can be prepared on the basis of yogurt with the addition of roasted eggplant pulp and tahini (traditional sesame paste for oriental cuisine).

Required Ingredients:

• a full glass of yogurt;
• vegetable oil;
• sesame;
• one eggplant;
• garlic;
• salt.

Cooking technique:

1. First you need to bake. First, it is important to pierce it several times with a knife so that the eggplant retains its shape during baking.
2. Sesame paste is cooked in a hot frying pan. A few tablespoons of seeds are roasted until golden brown. Then you need to grind the fried sesame seeds in a mortar, adding a spoonful of vegetable oil, mix.
3. The baked eggplant is cut in half. The pulp is collected with a spoon, then it must be finely chopped with a knife until smooth, placed in a bowl.
4. A clove of garlic, crushed with salt, two tablespoons is added to the pulp. sesame paste, a teaspoon of water. All components are mixed.
5. At the final stage, yogurt and a little salt are added to the mixture. The final mixing follows.

This original sauce goes well with grilled meat dishes, baked vegetables.

Barbecue cooking is a real art, in which not only the special atmosphere, which is made up of warm days and friendly company, plays an important role, but also properly prepared meat along with a variety of barbecue sauces. Someone prefers to buy ready-made meat in a marinade, while others painstakingly choose the most best bits, pick up seasonings, herbs and spices, prepare your favorite marinade and wait for the meat to marinate well, then to string it on skewers and fry it on the grill. The same thing happens with barbecue sauces. Someone prefers to use ready-made ketchup, mayonnaise or any other sauce, while someone prepares barbecue sauces no less than he chooses and prepares meat.

So, barbecue sauces, although not the most important, but an integral part of this traditional for warm spring and summer days dishes. The preparation of sauces does not take much time and effort, you can easily cope with any of the options below in a matter of minutes.

Ingredients:
8 ripe tomatoes
1 onion
1 bunch cilantro
1 pod of hot pepper,
salt.

Cooking:
Peel the hot peppers from the seeds, wash the tomatoes and cut into slices. Grind tomatoes and peppers with a blender until puree. Peel the onion and cut into small cubes, wash the cilantro and finely chop. Add the onion and cilantro to the tomatoes and peppers, salt and mix thoroughly. This sauce will be a great addition to lamb or pork skewers.

Ingredients:
1 large lemon
2 egg yolks,
1 st. cream,
1 tsp Sahara.

Cooking:
Wash the lemon thoroughly and remove the zest from it. Add to zest egg yolks and stir. Heat the cream, add the zest and yolks, as well as sugar, stirring constantly, bring to a boil. Lower the heat and reduce the sauce a little. Strain the prepared lemon sauce and refrigerate. This sauce goes well with fish skewers.

Ingredients:
½ large fresh pineapple or 1 small pineapple
2 large peaches
1 onion
1 red bell pepper,
4 cloves of garlic
2.5 cm fresh ginger
1 small hot pepper
2 tsp curry,
4 tbsp apple cider vinegar,
¾ st. Sahara,
2 tbsp vegetable oil
½ tsp salt.

Cooking:
Peel and chop the onion, garlic and ginger root. Wash the peppers, remove the seeds and cut into small cubes. Heat vegetable oil in a saucepan and fry the garlic and ginger in it, then add the onion. When the onions are golden, add the peppers and cook, stirring constantly, for another 3-5 minutes. Add the curry to the peppers and fry for 1 more minute. Peel the pineapple and cut into small cubes, wash the peppers, cut in half, remove the seeds and also cut into small cubes. Add fruits to the saucepan to the peppers, add sugar, mix and simmer for 5 minutes. Then pour in the vinegar, salt, bring to a boil, then reduce the heat and cook for 30 minutes. This sauce can be served with chicken skewers.

Ingredients:
1 pack of white yogurt
1 fresh cucumber
1 bunch dill,
2-3 cloves of garlic,
1 small Green pepper Chile,
balsamic vinegar,
ground black pepper.

Cooking:
Peel the cucumber from the skin and grate it on a fine grater. Peel the garlic and pass through a press, rinse the dill in running water, dry and finely chop. Remove the seeds from the pepper and chop the pulp. In white yogurt, add grated cucumber, dill, garlic, chili pepper, a little pepper and add balsamic vinegar to taste. Mix thoroughly and serve with lamb skewers.

Ingredients:
1 sweet red apple
1 red bell pepper,
10 red chili peppers
200 gr. Sahara,
50 ml of water
allspice,
carnation,
star anise.

Cooking:
Wash the peppers and remove their seeds. Cut the peeled peppers into small pieces, wash the apple, peel and also cut into pieces. Put the peppers and the apple in a saucepan, cover everything with sugar, add about 50 ml of water and put on the smallest fire for about 1 hour. Then, when a large amount of juice stands out, increase the heat and cook for about an hour more. Remove the future sauce from the heat, cool slightly and use a blender to grind to a puree state. Grind a little cloves and allspice in a mortar, add to the sauce and mix, put a star anise on top and cook the sauce for another 15-20 minutes, then cool in a saucepan. This barbecue sauce is best prepared in advance, because. its preparation takes quite a lot of time, but the effort is worth it, because this sauce goes well with any kind of meat.

Ingredients:
1 bunch cilantro
1 bunch of basil
3 green chili peppers
1 small head of garlic,
dry thyme,
dry rosemary,
½ lemon
olive oil,
vinegar,
sugar,
salt.

Cooking:
Wash the greens and peppers, remove the seeds from the peppers, and peel the garlic. Cut greens, peppers and garlic, put everything in a blender and chop. Salt, add sugar, olive oil and vinegar to taste, squeeze the juice from half a lemon, making sure that the sauce is not too thick or thin. Mix thoroughly and serve with meat or fish skewers.

Ingredients:
300 gr. frozen cranberries,
100 gr. frozen redcurrant,
3 tbsp with a pile of sugar
1 tbsp with a heap of grated ginger.

Cooking:
Rinse the berries and defrost well. Grind defrosted lingonberries with a blender to a puree state, if it turns out thick, you can add a little water. Add sugar to lingonberries, mix and put on a small fire for 15 minutes. Make sure that the lingonberry puree does not boil. After 15 minutes, add the grated ginger, stir and leave on the fire for another 3 minutes. Then add whole red currants, stir and remove from heat. Serve the cooled sauce with lamb or pork skewers.

Ingredients:
1 st. pomegranate juice,
1.5 st. sweet red wine,
2-3 cloves of garlic,
2 tbsp finely chopped basil greens
1/2 tsp starch,
ground black pepper,
ground red hot pepper,
1 tsp Sahara,
1 tsp salt.

Cooking:
Add 1 tbsp to pomegranate juice. wine, garlic, herbs, sugar, salt and pepper passed through a press. Put the future sauce on the smallest fire and bring to a boil. Once the sauce comes to a boil, cover the pot with a lid and simmer the sauce for 20 minutes. Then add starch diluted in ½ tbsp. wine, and continue to cook until the sauce thickens. The cooled sauce can be served with pork or lamb skewers.

Any of these sauces will make the usual taste of barbecue special. If time permits, prepare several sauces at once, and the most ordinary kebab will open up for you with a whole range of new ones. unusual flavors. One has only to try, and then to the traditional components of a good holiday: excellent mood, friendly company, delicious meat on the grill and a healthy appetite, some delicious barbecue sauces will also be added.

Alena Karamzina

Barbecue sauce is an essential addition that can complement a dish or hide minor flaws in a cook. You can buy any ketchup in the store, but homemade sauce is always tastier, and besides, the ingredients for it are quite affordable.

Sauce for barbecue at home

The most for barbecue - based on tomato paste. But even if you have already bought ready-made ketchup, and you want to surprise your friends with something new and unusual, mix it with various spices, herbs and mayonnaise. Everyone will definitely like the result, and the taste of the supplement will favorably emphasize the taste of any meat.

Ingredients:

• ketchup "For barbecue" - 150 g;
• mayonnaise - 100 g;
• garlic - 2 teeth;
• fresh basil - 10 g;
• black pepper, hops-suneli - to taste.

Cooking

1. Finely chop the greens, puree the garlic.
2. Mix ketchup, mayonnaise, herbs, garlic and spices, mix.
3. Leave the barbecue sauce in the refrigerator for 20 minutes.

Tomato paste kebab sauce is the most common recipe that is often added to pork or beef. Its composition is very minimalistic, but also versatile. If desired, you can add your favorite spices, cilantro, parsley, basil or dill. Do-it-yourself barbecue sauce is prepared for no more than 20 minutes, but it must be completely cool before serving.

Ingredients:

• tomato paste - 100 g;
• onion - 1/2 pc.;
• water - 50 ml;
• garlic - 2 cloves;
• salt, pepper, suneli hops;
• basil - 20 g.

Cooking

1. In a saucepan, dilute the pasta with water, heat over low heat until boiling.
2. Throw finely chopped onion, spices, mix.
3. Add mashed garlic and finely chopped basil.
4. Boil the mass for a couple of minutes, for the barbecue it should cool completely.

Sauce for barbecue like in a barbecue

Many people think that best sauces for shish kebab they cook in special shish kebab houses, but it’s not at all troublesome to make the same one with your own hands. His recipe is surprisingly simple and contains the most affordable ingredients. You can boil the sauce, but practice shows that this is not at all necessary. This tomato sauce for barbecue it turns out delicious and in a raw version.

Ingredients:

• tomato sauce "Krasnodar" - ½ b.;
• tomato juice or fruit drink - 1 tbsp.;
• garlic - 2 cloves;
• onion - ½ pc.;
• parsley, dill, cilantro - 1 bunch;
• salt, ground pepper (black and red).

Cooking

1. Mix tomato juice and sauce, add spices.
2. Finely chop the greens, chop the garlic through a press.
3. Combine all the ingredients and serve after 30 minutes, the barbecue sauce should be infused.

For barbecue, as a rule, they are prepared on the basis of mayonnaise, it is better if you have homemade, the result will be better. For more original and rich taste added to the composition dry wine and mustard. Such a sauce will definitely not leave anyone indifferent, it will go well with any meat, charcoal fish or vegetable kebab.

Ingredients:

• butter - 50 g;
• mayonnaise - 150 g;
• white wine - 100 ml;
• lemon juice - 20 ml;
• sugar, salt, black pepper;
• mustard - 1 tsp;
• onion - ½ pc.;
• garlic - 3 cloves.

Cooking

1. Punch the onion and garlic with a blender, sauté in oil, stirring.
2. Pour in the wine, simmer until reduced by half.
3. Add lemon juice, sugar, spices, set aside the pan and let the sauce cool completely.
4. Mix mayonnaise with mustard and pour the mass from the pan, mix thoroughly, serve immediately.

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 and purple basil - 1 bunch each;
• onion - ½ pc.;
• garlic - 2-3 cloves.

Cooking

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

Unlike other similar seasonings, Caucasian barbecue sauce comes out more rich and spicy. To prepare it, you will need a special "burning". You can also make sauce from ready-made tomato juice or pasta, but from fresh tomatoes it will be tastier. It will perfectly complement any barbecue: pork, lamb or chicken.

Ingredients:

• tomatoes - 800 g;
• garlic - 4 cloves;
• cilantro, parsley - 1 bunch;
• oregano and basil - 1 sprig each;
• adjika - 1 tsp;
• salt, ground pepper.

Cooking

1. Blanch the tomatoes in boiling water, cut them into halves. Remove the seeds, mash the pulp with a blender.
2. Boil the juice over low heat for 20 minutes.
3. For 5 minutes, throw in finely chopped greens, pureed garlic, adjika and spices. Stir.
4. The Caucasian kebab sauce should be completely cool before serving.

Fish kebab sauce is rarely made on the basis of tomatoes. More often these are creamy white seasonings that are prepared on the basis of yogurt, cheese or mayonnaise. Ideally, a sauce similar to tartar is suitable for such a dish on the coals. The base can be left classic - yogurt and pickle and add some fragrant spices, herbs.

Ingredients:

• thick yogurt - 200 ml;
• pickled cucumber - 1 pc.;
• dill, parsley - 1 bunch;
• garlic - 2 cloves.

Cooking

1. Grate the cucumber on a coarse grater, squeeze out the liquid, finely chop the greens.
2. Mix yogurt with pureed garlic, throw in chopped herbs and cucumber, mix.
3. Sauce can be served immediately.

Sour cream barbecue sauce

If you don’t like tomato additions to meat and just want to diversify the table with another fragrant seasoning, barbecue is the perfect solution to impress guests with a new taste. This sauce goes well with pork, chicken, fish and seafood skewers or grilled vegetables.

Ingredients:

• sour cream 25% - 250 ml;
• meat broth - ½ tbsp.;
• butter - 70 g;
• dill, parsley - 50 g each;
• flour - 1 tbsp. l.;
• salt pepper.

Cooking

1. Heat oil in a frying pan, add flour and fry until creamy.
2. Pour in the broth, cook until thickened.
3. Add sour cream, chopped herbs, salt, pepper and cook for a couple of minutes.
4. Serve this sauce completely chilled.

For lovers savory dishes cook the most delicious sauce for shish kebab based on pepper, tomato and Caucasian adjika. You can supplement the composition with spices to your taste and a lot of greens. Such a seasoning will complement any meat: pork, beef or lamb. It is better not to serve this sauce with fish and seafood.

Ingredients:

• tomato sauce - 200 g;
• sweet pepper - 1 pc.;
• adjika Abkhazian - 1 tsp;
• garlic - 2 cloves;
• chili flakes - 1 pinch;
• any greens - 1 bunch.

Cooking

1. Mix tomato sauce with adjika, toss in chili flakes.
2. Finely chop the greens, pepper, push the garlic through the press.
3. Mix all ingredients and serve sauce immediately.

Garlic is added to almost any kebab sauce, but in small quantities, just to add a spicy touch of seasoning. But if you make this ingredient the main one, the result can pleasantly shock everyone. This kebab sauce with herbs and garlic can be made with both tomato and mayonnaise (yogurt). Suitable seasoning for a dish with a "smoke" of any meat, fish or vegetables.

Cooking delicious barbecue at home in itself requires considerable experience, skill and skill. Every step is important here - from the choice of meat and the preparation of the marinade, the recipe for which each gourmet has its own, and ending directly with roasting on the grill.

Cooking delicious barbecue at home in itself requires considerable experience, skill and skill. Every step is important here - from the choice of meat and the preparation of the marinade, the recipe for which each gourmet has its own, and ending directly with roasting on the grill. You can marinate meat in wine, in chopped onions, in beer, kefir, in soy sauce- will work every time new taste and aroma of the finished dish.

But no less important is the barbecue sauce - without it, even the most delicious barbecue will lose a fair amount of piquancy and juiciness. It may take several attempts to find the optimal recipe. After all, each type of meat requires certain ingredients in order to fully reveal all its qualities.

The following is classic recipe how to cook a universal red barbecue sauce at home, which will not hurt everyone who likes to go on picnics and is not too lazy to stand by the barbecue.

We'll have to find a little more time and spend it on making barbecue sauce with our own hands. But it's worth it. In addition, you can add one or two ingredients to the recipe - and get completely new flavors and aromas for pork ribs on the grill, chicken wings, lamb kebab and even fish kebab.

The recipe for this sauce is quite affordable - most of the ingredients are likely to be found in the refrigerator in every kitchen, and if there are not enough spices or vegetables, you can easily buy them in a nearby store.

• Fresh tomatoes - 1.5 kg;
• Onion - 1 piece;
• Garlic - 2-3 cloves;
• Parsley - half a bunch;
• cilantro - half a bunch;
• Optionally, oregano and basil - 2-3 sprigs each;
• Salt, sugar and pepper to taste.

This recipe calls for only red, fleshy, fully ripened tomatoes. If there are none or there is not enough time to prepare them, you can cook it - you will need 1 can. But the paste needs only a dark red color with a rich, slightly sour taste.

How to make barbecue sauce step by step

1. First you need to prepare the tomatoes. You should not rush and be lazy, otherwise the sauce will not turn out to be the consistency that is required. So, the tomatoes are washed and peeled. You can quickly do this if you cut each at the stem crosswise, then pour over the tomatoes hot water. The skin will be removed without effort, the remains must be removed with a sharp knife. The stalks are also cut out. If there are a lot of seeds and they are large, they also need to be removed - only the pulp is needed for the sauce. Next, the tomatoes are cut into halves or quarters and chopped in a blender. You can use a sieve or a grater for this purpose. The main thing is that in the end you get a thick, homogeneous puree.
2. Next, onions are prepared. It needs to be cleaned and very finely chopped. Garlic is also peeled and set aside for now - it will be added to the almost ready barbecue sauce at the very end.
3. Tomato puree is transferred to a saucepan and put on fire. When tomato preparation boil, add chopped onion to it, reduce the heat and cook, stirring with a wooden spatula, for 15 minutes.
4. At this time, you should do the greens. Everything is washed, dried and finely chopped with a knife. It is better to remove the stems and use only fragrant leaves.
5. After the sauce has boiled for 15 minutes, greens are put into it, garlic is squeezed out, salt and pepper are added. If the tomatoes were sour, you may need to sweeten the sauce with sugar. For spiciness, you can add a spoonful of adjika.
6. The sauce is left to boil with all the ingredients for another 5 minutes, not forgetting to stir - the tomatoes burn quickly. Then the sauce is removed from the heat and cooled. It is only served cold.

The recipe is quite complicated and takes time. If it is not there and it is decided to replace fresh tomatoes with tomato paste, then the paste must be diluted warm water in proportions 1:1. then follow the recipe.

This sauce will be very tasty with a real barbecue of pork, lamb or veal. But if you add some components to it, it will acquire completely different notes, and is perfect for a bird or fish.

Sauce options

For dark meat, when the tomatoes boil, you can pour 100 ml of dry red wine into the sauce. The alcohol will evaporate during cooking, but the grapey, spicy flavor will remain. Of the fragrant herbs, thyme and basil are suitable for this recipe.

Alternatively, add pomegranate juice instead of wine. If the previous recipe can be called French, then with pomegranate juice the recipe will become Georgian. Parsley then should be completely replaced with cilantro, you can season the sauce with crushed nuts.

And now a recipe that is perfect for poultry and turkey. So, instead of salt, soy sauce is taken, instead of sugar, honey, and instead of adjika, a little Tabasco. It is better to marinate meat in soy sauce. But seasoning for a ready-made barbecue, he will also give a special piquancy.

Useful advice: the sauce prepared according to the same recipe is very interesting, but not from red, but from yellow tomatoes. They are more delicate in taste, and such a dressing looks beautiful and appetizing on the table due to its sunny yellow color.

If marinated chicken wings or legs in soy sauce, orange juice and honey, bake and serve them with yellow sauce, you get an original, unusual, tasty dish. Similarly, you can cook on the grill and fish. It is also marinated in soy sauce, but with lemon, and dill and tarragon are added to the prepared yellow tomato dressing.

As you can see, ketchup mixed with mayonnaise is far from the only and not at all the most original addition to barbecue. Sparing no time for experimentation, during the long season of summer picnics, you can try all the options, choose the best one for yourself and your guests - and, perhaps, come up with your own.

Making barbecue sauce is quick and easy. The main thing is to use suitable seasonings and spices, as well as follow all the recommendations of the recipe.

Product General Information

Homemade can be served at the table along with any dishes. However, most often it is made specifically for barbecue, because it is no secret to anyone that it turns out much tastier and more aromatic if it is dipped in tomato sauce.

Many modern housewives are lazy and buy ready-made sauce in the store. However, such a product does not always meet all quality and safety requirements. In this regard, we recommend making it yourself, especially since you do not need many expensive ingredients for this.

from tomato paste: cooking recipe

Few people know, but there are a huge number of recipes, thanks to which you can make your own barbecue sauce. Most simple options will be presented in this article.

So, to prepare fragrant tomato dressing we need the following ingredients:

• medium-sized garlic cloves - about 5 pcs.;
• natural tomato paste - 900 ml;
• large sweet onion - 1 head;
• warm drinking water - 1 full glass;
• salt and pepper - use to taste;
• fresh herbs - a small amount (add as desired).

Cooking method

Before you make tomato paste sauce, you need to think about what product you want to end up with. If you need a spicy dressing, we recommend using a little more hot and spicy spices. Otherwise, only the aforementioned set of products should be used.

To do it yourself homemade sauce from tomato paste, take a deep bowl, put the paste into it and pour in warm drinking water. Mix the ingredients, put on fire and slowly heat up.

After boiling the mass, add finely chopped onions to it, as well as fresh herbs and peppers. In this composition, cover the ingredients with a lid and cook over low heat for about five minutes.

Boil the sauce a little and remove it from the stove. Then immediately add crushed garlic cloves to it and mix well again.

Then the tomato sauce should cool completely (you can put it in the refrigerator). After that, it is served to the table along with ready-made hot shish kebab.

Making for barbecue

Tomato paste sauce for barbecue can be prepared using different ingredients. For example, dressing is very common in the Caucasus, which involves the use of a large amount of herbs and spices. How to cook it at home, we will tell right now.

So, to make tomato paste sauce for barbecue in Caucasian style, you need to prepare:

• drinking warm water- about 2/3 cup;
• natural tomato paste - about 450 g;
• garlic - 2-3 large cloves;
• fresh cilantro, dill, parsley, green onion- on the middle beam;
• hops-suneli - 1 dessert spoon;
• allspice and salt - add to taste.

Cooking process

Before you make a tomato paste sauce, you need to prepare the base for it. For this natural product spread in a bowl, and then diluted with warm drinking water. The resulting mass is put on medium heat and gradually brought to a boil. At the same time, the paste is regularly stirred so that it does not burn to the sides and bottom of the dishes.

After the described actions, finely chopped fresh cilantro, green onions, dill and parsley, grated cloves of garlic and various spices, including suneli hops, are alternately added to the ingredients.

In this composition, the products are boiled for about three more minutes, and then removed from the heat and cooled.

Ready tomato sauce is cooled in the refrigerator, and then served to meat dish in beautiful bowls.

Making a quick sauce without heat treatment

If you don't want to expose the kebab tomato paste sauce heat treatment, we offer you a simple and quick cooking option. To implement it, we need the following products:

• medium-sized clove of garlic - 1 pc.;
• natural tomato paste - 4 large spoons;
• medium-sized red onion - 1 head;
• warm drinking water - 3 large spoons;
• salt and pepper - use to taste;
• dried basil and thyme - use as desired;
• fresh herbs - a small amount.

How to cook?

There is nothing difficult in preparing such a sauce. Spread the tomato paste in a bowl and mix well together with a few tablespoons of warm drinking water. Then salt and allspice, finely chopped red onion and grated garlic clove are added to them. Dried thyme and basil are also added to the sauce for taste and aroma. If desired, chopped greens can also be laid out to it.

It is advisable to serve such a sauce to the table immediately after preparation. It is recommended to store it in the refrigerator for no more than a day. Otherwise, the product will run out of steam, become less aromatic and lose its taste.

Summing up

As you can see, there are quite a few recipes for how to make barbecue sauce at home. If you do not want to use tomato paste for this, we recommend using regular tomatoes. By whipping them with a blender and adding the right spices, you get the same delicious and fragrant sauce, which in addition will be very useful for the body.