Tkemali with tomato paste: a recipe


For any culinary specialist, the preparation of the sauce, and even more so its preparation for the winter, is almost the most important of all culinary processes. Tkemali sauce is a typical representative of Georgian cuisine and for its manufacture requires several ingredients that grow only on the territory of Georgia and to the south. But this does not mean that in the greater territory of Russia there is no opportunity to make such a sauce.

Most of the popular recipes have been converted to local conditions by resourceful hostesses. And tkemali sauce was no exception. In Russia, dishes and sauces with tomatoes have long been popular. They are often added even to those dishes that originally did not contain them at all. A recipe using tomato paste was invented for making tkemali sauce, and it was so successful that it even surpassed the classic Caucasian recipe. Having tried this sauce once in the winter, you are unlikely to subsequently be able to refuse such a preparation.

Tomatoes or Tomato Paste

The easiest way to prepare tkemali sauce for this recipe is from ready-made tomato paste sold in stores. Its thick consistency best meets the culinary requirements needed to prepare the sauce. But a good tomato paste is sometimes difficult to find. On the other hand, if you have your own personal plot with a large number of tomatoes grown on it, then, undoubtedly, they should be used to make tomato paste with your own hands.

Important! There are several ways to create tomato paste from fresh tomatoes and one of the most traditional, not requiring the use of any special kitchen appliances will be considered here.

According to this recipe, the tomatoes must be well washed in running water, cut into pieces, put a certain amount in a saucepan without liquid and put on heat.

Pretty soon, the tomatoes produce juice and settle. After mixing them, add another portion of tomatoes and wait for the juice to stand out again. So, do until the whole pan is filled to the top with the tomato mass. Constantly stirring with a wooden spoon or spatula, bring the mass to a boil and cook for about 20 minutes on low heat. Then the juice can be drained, carefully filtering it through a colander, and from the remaining mass continue to make pasta.

To do this, continue to keep it on low heat, stirring from time to time, until the contents of the pan decreases 5-6 times. Mix the cooked tomato paste with salt. According to the recipe for 1 kg of finished tomato paste, you need to add 90 grams of coarse salt.

Required components

So, what do you need to make tkemali sauce with tomato paste for the winter? All components are quite accessible and are unlikely to cause you any questions. But the taste of the sauce will be very harmonious, and the seasoning can be used as an additive to meat, and for making first courses, for example, the famous Kharcho soup.

The recipe has no restrictions on the use of a certain sort of plum, but it is desirable that it be sour to the taste. Ideal plum. In recent years, many amateur gardeners grow its cultural forms in their plots, so from the end of July to September-October, these fruits can be easily found on the market or with friends.

Attention! The proportions of this recipe is desirable to observe accurately, and if the total number of ingredients is too large for you, then everything can be reduced by half.
  • Cherry plum or plum sour - 4 kg;
  • Tomato paste - 700 grams;
  • Garlic - 300 grams;
  • Hot red pepper - 3 pods;
  • Coriander seeds - half a cup;
  • Granulated sugar - 1,5 glasses;
  • Salt - 60 grams.

You will also need water, you need to take it so that you can only initially cover the fruits of the cherry plum with your head.

Comment! Instead of coriander seeds, you can take about the same amount of crushed cilantro.

Manufacturing steps

The very first stage in the manufacture of sauce - the most difficult. It is necessary to rinse the cherry plum well or plum in running water, pour it into an enamel saucepan and put it on medium heat. After boiling, cook for a short time - literally 4-5 minutes and immediately discard the fruit in a colander. After draining the excess liquid and cooling down a little, clear the cherry plum from the seed, rub it through a colander or through a sieve.

Comment! It is rare, but it can happen that cherry plum or plum can still be raw enough to be free of stones. This must be used to facilitate the process.

As a result, you should get quite a liquid fruit mass.

At the next stage, peel the garlic and divide it into cloves, and free the hot pepper from the seed chambers and tails. Grind both components with a meat grinder or blender. Add tomato paste to them without diluting it in any way. At the end of the vegetable mixture, put the coriander seeds, sugar and salt and mix everything thoroughly.

At the last stage, combine the vegetable and fruit mixture, stir and put on medium heat. After boiling, boil for about 20 minutes. The sauce should turn out like a thin sour cream.

Important! If for some reason you want to replace the paste in this recipe with tomato juice, then you need to boil the finished mass for at least 40-50 minutes.

To save it for the winter, the received tkemali sauce is decomposed hot on sterilized cans. It is twisted with any metal sterile caps, both regular and threaded.

There is nothing difficult in preparing the tkemali sauce according to this recipe, but you can surprise your guests with homemade delicious sauce for festive dishes.