BBQ sauce (for every day and preservation)

[Raspberry vinegar]

BBQ sauce (for every day and preservation)

Category: Sauces

Ingredients
Cherry tomatoes red	2 kg. weight of prepared and processed tomatoes
Fresh ginger	4 pieces of 4-5 cm.
Chili pepper	3-4 pcs. 12-15 cm to taste
Fresh garlic	10-12 large cloves
Brown cane sugar	600 gram
Wine red vinegar	600 ml.
Coarse salt	taste

Cooking method

• Wash the tomatoes, cut the tails with cuttings, and if there is, then the white fibrous part at the stalk. Cut the tomatoes in half and place in a heavy-bottomed saucepan.
• Peel the ginger, garlic, pepper, remove the seeds. Grate the ginger on a fine grater. Cut the pepper into pieces. Add all the spices to the tomato pan.
• Put the pan on fire, let it boil, boil the mass for 7-10 minutes to boil the mass in its own juice. Now mix the mixture into puree with a blender.
• Add salt to taste (about 2 teaspoons with top), vinegar, sugar and cook over low heat for about 40-50 minutes. I used my Raspberry vinegar which has a dark red color, which also affected the dark color of the finished sauce.
• 
• Remove the pan from heat and leave on the table overnight. During this time, the mass will thicken, ripen, and the taste will improve.
• Put the pan on the fire, beat with a blender again into a frothy mass, break up all the lumps that can still be left in the tomato. Cook the mass again, over low heat, for about 20-25 minutes, so that the mass "whispers" like jam, thickens a little.
• 
• Pour the finished mass into jars, bottles, close with lids and put on the lids until they cool completely.
• 
• 
• You can store the sauce in the pantry, closet.

The dish is designed for

Yield: 2 bottles of 1 liter

Note

In taste and color, the sauce turned out to be sweet-sour-spicy, and approximately resembles a barbecue sauce in taste. There are even hints of prunes, aided by brown sugar. If anyone has tried barbecue sauce in such small packages, it is very similar


And these are the remnants-sweet of my sauce, which remained after conservation in bottles.



It turned out 2 liter bottles.
They are now standing on the lids, ripening, covered them with a towel to extend the warm bath And you need to give time for the sauce to ripen, over time it will only become tastier

The sample was removed - very tasty!
Now I walk around and slap my hands, niiizzzzyayaya, don't touch it anymore, it'll get bad, don't gobble up ... but I want more!



I took my recipe as a basis Spicy table cherry tomato marmalade



Cook with pleasure and bon appetit!

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why exactly from cherry tomatoes?

why exactly from cherry tomatoes?

Because cherry tomatoes are sweeter and more tender than regular tomatoes
I do not exclude - the sauce can be prepared from other tomatoes, and adjust the taste of the sauce to your taste - in any case, we focus only on our taste

Thanks for the answer, I understand that you don't need to remove the skin from cherry, but from large tomatoes you will probably have to, otherwise the skin will be slices in the sauce.

I do not remove the skin, then I use a blender to break it up to a foam mousse.
You can do it differently - steam the tomatoes with garlic, pepper, ginger, and rub through a fine sieve, you get a fine puree, and on it you can further prepare the sauce by adding vinegar, salt, sugar, boiling the mass.

To be honest, I like the tomato mass interspersed with small peels even more, it looks like homemade It does not affect the taste
Like this, the blender subtly breaks the peel of the tomatoes, there the peel cannot be found, therefore, I do not remove the peel from the tomatoes

This sauce can be eaten just like that, "without anything", with spoons. Tanya, thanks for the recipe! I will definitely try!

[sauce can be eaten just like that, "without anything", with spoons]

Such sauce can be eaten just like that, "without anything", with spoons... Tanya, thanks for the recipe! I will definitely try!

Which I did, periodically visiting the kitchen True, then I firmly closed the door to the kitchen, and I’m not going in that direction - until tomorrow
Today I tried it with white bread and fresh soft cheese

Marinka, THANK YOU! Hope you don’t regret the taste of the sauce

I would like to clarify about sugar ... Should you put exactly 600 grams? Isn't that a typo?
The recipe is very interesting! I don't want to be wrong.

[Spicy table cherry tomato marmalade]

I would like to clarify about sugar ... Should you put exactly 600 grams? Isn't that a typo?
The recipe is very interesting! I don't want to be wrong.

Why was this amount of sugar confused? After all, there are 600 ml of vinegar. The taste is sweet and sour, as barbecue sauce should be.
If you are embarrassed, put less, and then during the cooking process you will add the amount that is necessary for your taste. Or vice versa, reduce the amount of vinegar to your taste - this is also acceptable.
But, for my taste, the amount of sweet and sour, vinegar and sugar is balanced here. When cooked hot, the taste is always not what you want to get - the real taste is acquired later, after cooling, and especially when it stands ready-made and ripens, thickens. But, it is imperative to try when cooking and adjust salt, sugar, acid.
Sauce for spicy lovers

If you are afraid to make mistakes, prepare for a try Spicy table cherry tomato marmalade , which I took as a basis, and just increased the number of ingredients. We ate this marmalade quickly and were satisfied

[The cooled sauce is something!]

Here, in a hurry, thank you!
Made exactly according to the recipe. It turned out exactly 2 liters. So, to try it, all we had to do was lick the saucepan and one tablespoon of sauce from the bottom of the pan. The cooled sauce is something! All doubts vanished. Thank you for the recipe!



We'll have to cook some more, because this is negligible for our family.

[The cooled sauce is something!]

Here, in a hurry, thank you!
Made exactly according to the recipe. It turned out exactly 2 liters. So, to try it, all we had to do was lick the saucepan and one tablespoon of sauce from the bottom of the pan. The cooled sauce is something! All doubts vanished. Thank you for the recipe!



We'll have to cook some more, because this is negligible for our family.

Oh, Ira, how I was worried I always worry when someone cooks according to my recipes, because everyone needs their own taste
Yes, the sauce tastes better when cold, and especially when it has stood for several days and matured - I have a gravy boat on the table, every day I take a sample and evaluate it. I think later from the cans, evaluate the taste.

IraTHANKS for using the recipe - cook for health!

[Tanya!]

Sorry for making you nervous!
I think that everyone, a self-respecting culinary specialist, worries about his "brainchild"!
Tanya! We really liked your sauce! I am sure that everyone who decides to cook it will like it!
Once again - a thousand thanks for the wonderful recipe!
P.S. It is so rare to find a recipe that is perfect in preparation and results the first time ...

P.S. It is so rare to find a recipe that is perfect in preparation and results the first time ...

THANK YOU! I tried to...

Came with a report. I did half a portion, for a test. The taste turned out to be interesting, you can crack with spoons with bread. The only but - a lot of vinegar for my taste. And it also turned out to be liquid ... you can't smear it on the meat - it flows
But we are not giving up! I boiled starch with a spoon and rubbed it through a sieve, the skins prevented me
In general, the recipe is interesting, I will do more, only with less vinegar.
Thanks for the recipe

[Natasha]

Natasha, to your health!
Well, it's all a matter of taste, you need to adjust it for yourself. Instead of starch, you can boil the sauce longer, it will be thicker. Add salt, sugar, vinegar to your liking. If I doubt the quantity and taste, I always put less spices in the recipe, and then in the process of cooking the sauce I try, and gradually add spices to the taste I need - then it turns out perfectly to my taste
And just in general, the taste of the sauce appears gradually, while it ripens in a jar under the lid - if it has time to ripen intact

I found another use for the sauce ... I won't open America, but it may be useful to someone.
I began to marinate and bake the meat (chicken) in it in the oven. Indescribable taste turns out! Tomorrow I will do it again, my husband began to order regularly
Thanks again

Yes, interesting application, and delicious! Natasha, to your health!

[Tanya!]

Tanya! Almost two months have passed and I came to you with a report about the seasoned sauce.
Yes, I cooked 10 liters ... Hhhhhh! There are only five left. And winter has not really begun yet.
I treated a friend (a good cook). Now she's upset that she didn't prepare your sauce as I suggested. Also scared of vinegar and sugar.
The taste of the sauce has changed radically! He insisted. All tastes were harmonized. And if in the beginning it was delicious, now it is simply delicious! There is no question of any dominance of vinegar! Everything about him is perfect.
Even my old men, who are wary of everything spicy, are delighted with it.
I will show a photo of the seasoned sauce not today - tomorrow. Yesterday I was too lazy to take pictures, but today the liter jar is already empty.
We eat it in every way. And with chicken, and with cutlets, and with fried meat, and with jerky, with meatballs and cabbage rolls, and just spoons in the evening, instead of dinner, (I'm trying to lose weight so much).
Here's a report! Thank you from the bottom of my heart for the sauce that we love!
The photo is still behind me.

[Irisha]

Western Siberia is reporting!
Irisha, as the sauce came to taste And prepare such an amount, dear mom!
Eat to your health!

And I haven’t opened my bottles yet, my dear ones are standing.I’ll look, look and put them back in place, let them stand still, I’ll bear with it until January.In general, I begin to open my stocks in mid-December - apparently because I sniff the blanks while I’m standing over the pots

And the sauce turns out to be really tasty, rich in taste
For appetite, for a piece of bread, before dinner - it will be the most!

[Tanyusha!]

Tanyusha! And I would save it for the winter. But my family is passionate about eating blanks. Therefore, protesting is useless.
One joy is that now cherry tomatoes are on sale all year round and the possibility of making your sauce closer to spring is quite real and somewhat reconciles me with its inexorable decrease.
Here, I show you a vase with open sauce ...



I sit - I write, but at the very, (sorry for the details), drooling. How delicious he is! Mother of God!
After I cooked it, I was amicably ordered not to cook any more ketchup. ONLY! your sauce.
Every time I open another bottle or can with it, I remember you with gratitude! And this is not a figure of speech, believe me!
THANK YOU !

[Ira]

IraTHANKS for such kind words and reviews! An affectionate word ... And to be honest, it is certainly nice to hear such reviews, the pleasure in eating, and that the sauce was immediately liked by everyone in the house, which does not always happen THANKS!

Unfortunately, in winter, cherry tomatoes are also tasteless, watery - you can cook it according to the principle "fish without fish and cancer". It will be tasty, but from summer cherry tomatoes a richer taste is obtained. You will have to close a barrel of 200 liters of sauce in the summer

In winter, I cook a little Spicy table cherry tomato marmalade , in small quantities it turns out to be like jam in consistency, but very tasty!

[Tanya!]

Tanya! Thanks for the marmalade recipe! I'll have to cook, try.
With mine there is still some difficulty: if they cling to one recipe, then they no longer need another.And they will find some fantastic reasons not to eat this different; to invent all sorts of excuses ... Difficult people in the culinary plan.
But I will definitely try, at least for myself.

well fsoyoyoyoyoyoyo ... hold me ten people !. I just bought cherry seeds this year
but I will definitely try to do it earlier ... maybe, where will discounts on them be or will become cheaper closer to spring?

Alenka, to your health! No one has yet complained about the taste, and the longer it ripens in bottles, the tastier it becomes True, there is nothing to ripen, only one is left, the shore

[Tanyusha]

And I have one long-suffering liter jar left ... Ah, long-suffering, because who has not attempted to kill her! And, I even feel sorry for opening it, although, on the 8th, apparently, we will open it ... If we don't open it with SmoroDinka before ..
You will have to Tanyusha, cook for me in the spring from purchased cherry ...
Well, I already thought: I’ll add more ground sweet paprika to the sauce, so that the color of the sauce was brighter, right?

Came on a tip from our beloved Mikhaska! Collecting recipes for September! I will definitely do it, you tell everything so delicious, mmmmm ...... Thank you!

Came on a tip from our beloved Mikhaska! Collecting recipes for September! I will definitely do it, you tell everything so delicious, mmmmm ...... Thank you!

Yeah, even my seller from the market, which sells vegetables, took my sauce recipe, but after all, an Abkhazian

Yeah, even my seller from the market, which sells vegetables, took my sauce recipe, but after all, an Abkhazian

Strong!!! Let the prices for products be reduced now!

Nah, he doesn't hurt me

And my sauce is slowly boiling, but for now it's somehow sweet, I had to pour it on the sly, and I put everything. Let's see what happens when it's ready

[Lerele]

Lerele, will see, it was so with cucumbers! When hot, it is difficult to understand the whole range of taste.

And my sauce is slowly boiling

The first this season went ... TO HEALTH!

Soon I will join

It turned out to be a sweet and sour sauce, delicious, but I would have a little less sweets.
Next time I'll reduce the sugar, and I also thought of stewing meat with it, there will be a Chinese dish, something in sweet and sour sauce
Thanks for the recipe !!!

It turned out to be a sweet and sour sauce, delicious, but I would have a little less sweets.

Well, here, again you will not please, everyone has different languages
This sauce will come in handy everywhere to your taste.

[Admin]

Admin, I'm generally not very sweet, I also put a spoonful of sugar in my tea, if I put
That is why it seemed to me sweeter than necessary.

And I love sweet sauces, today I bought cherry and have already set it to cook

[Natasha]

Natasha, we are waiting for the result, I hope you like it

Here is my report. Thanks for the recipe, Admin.

[Olya]

Olyawhen will we start to open something? Something is not enough in the number of cans

Tanya, I probably boiled down the sauce a lot. Yesterday I started to cook one rate. When brought to the desired consistency, it was very sour, sweet and spicy. Today I took another half of the tomatoes, boiled and diluted yesterday's sauce. It turned out delicious. And when I packaged it, I realized why everything was very ... The consistency turned out to be a little thinner than tomato paste, but this is exactly what suits me. It turned out 1.2 liters. Made specifically for pizza. Cooked from gorgeous fleshy pink tomatoes. Raked 20 kg. from greed, now you need to attach them.

[Olya]

Olya, if possible, prepare more sauce - if for pizza, then it will be the same I have left the sauce on my pizza
The sauce will stand in a bowl under the lid, it will mature and will be even tastier.

Yes, Tanya, now of course I will cook some more. Children will come on vacation in the fall, they love pizza. I will feed them.

[Tatyana]

Tatyana, I report, it turned out about 1.8 liters of sauce, I closed 3 jars and also my husband and I have a little to try. Nice and tasty sauce, we liked it very much, we still need to cook it. By the way, my husband asked if I added plums to the sauce? Thanks for the recipe

[Natasha]

Natasha, to your health!
In winter, this sauce will end quickly, tested It's nice to hear that it tasted good

Ready for the winter season: cooked 2 liters of sauce, there are bottles, infuse, ripen

[Admin]

Admin, Tanya and I are reporting, I cooked the first batch, today I brewed the second. My son really liked it, ate the whole glass, which I left for testing

[Ira]

My son really liked it, ate the whole glass, which I left for testing

Ira, a familiar situation For some reason, my sauce lasts longer than the guys who like spicy

Ira, a familiar situation For some reason, my sauce lasts longer than the guys who like spicy

Probably young people have such "skusy" in trend. The hrenoder doesn't eat very much, but this is for a sweet soul

[Tatyana]

I made another portion of the sauce, for me it tastes very harmonious. The husband has already begun to slowly carry jars
TatyanaThanks again for the recipe!