The aromatic sauce of tsitsibeli tomatoes is especially tasty when cooked with onions. The sauce can be served with pasta, pasta, mashed potatoes, porridge and other main courses.
Cooking description:
The set of ingredients is indicated for two 0.5 l containers. You can take the sauce in cans with you on a trip, to a picnic, to work - the dish can be served with boiled pasta, instant noodles, boiled buckwheat, etc. It is harvested during the tomato picking season, adding either dill or cilantro to taste.
Purpose: Inexpensive
Main ingredient: Vegetables / Tomato
Dish: Blanks / Sauces / Preservation / Tomato sauce
Ingredients:
- Tomato - 1 Kilogram
- Onion - 1 Piece (large)
- Vegetable oil - 1.5 Art. spoons
- Garlic - 4 Cloves
- Ground paprika - 0.5 Teaspoons
- Ground red pepper - 1 Pinch
- Sugar - 1.5 Art. spoons
- Salt - 0.5 Teaspoons
- Bay leaf - 2-3 pieces
- Ground black pepper - 3 Pinches
- Vinegar 9% - 1.5 Tbsp. spoons
- Dill - 0.5 Bunch
Servings: 1-2
How to cook "Tsitsibeli for the winter with onions"
Prepare the indicated foods. Rinse the tomatoes in water, cut the cores and grate. Remove the peel. Peel and rinse the onion, cut into small cubes. Warm up a cauldron or ladle with a non-stick bottom, pour vegetable oil into it. Place the onion slices and sauté for about 2-3 minutes until golden brown, but do not fry. Pour in the tomato mass and simmer everything for about 10-15 minutes. Add salt and sugar, ground paprika and hot red pepper, black ground pepper. Rinse fresh herbs and chop, add to the container. Pour in vinegar and simmer for another 3-5 minutes. At this point, sterilize the jars and lids in any way convenient for you.