As you know, in this adzhika no tomato, but chefs do not cease to experiment and surprise us with a new vision of traditional dishes. And there was adjika tomato, which, though far from tradition, but is an excellent and tasty seasoning for many dishes. I'm sure that you will have to taste it.
Ingredients for tomato adzhika:
- tomatoes 1.5 kg
- garlic cloves 1 cup
- Salt 2 tablespoons
Deep pan, wooden shovel, meat grinder, skimmer, kitchen knife, a bank with a lid.
Preparation adzhika tomato:
Step 1: Prepare the tomatoes.
Boil plenty of water in a large saucepan. Tomatoes wash and make incisions on each opposite side of the tail. Lower with a slotted spoon, so as not to burn yourself, the tomatoes in boiling water and keep them there for 1-2 minutes. Drain and remove the skin, starting with cuts. After cut each tomato in half, remove the stalk. Skip all the tomatoes through a meat grinder.
Step 2: Prepare garlic.
Garlic clean from the husk and as mince or use a special press.
Step 3: Prepare adjika.
To add the chopped tomatoes and garlic salt, mix everything. The mixture should be infused for 3-4 hours, wherein each hour of its need stirring to salt uniformly distributed. During this time, prepare the jars, sterilize them in any convenient way. adjika pour tomato into prepared containers After the desired time.
Step 4: Serve adjika tomato.
Cooked tomato adjika serve as a sauce for pasta, meat, fish and vegetable dishes. You can use it to bake and stew meat.
Tips to the recipe:
- When grinding the tomato is better not to use the blender as it will transform vegetables into a completely homogeneous slurry.
- You can cook more than adzhika with tomatoes, but follow the proportions given in this recipe.
- For sharpness, you can also add a fiery peppers.
- Do not spoil, but will complement the taste of the tomato adzhika as bundles of fresh or dried herbs.