Apricot and tomato sauce for the winter
0
273
Kitchen
Asian
Calorie content
125.3 kcal
Portions
1 l.
Cooking time
90 minutes
Proteins *
1 gr.
Fats *
0.2 g
Carbohydrates*
37.6 gr.
The taste of the tomato and apricot sauce is very multifaceted, so it's hard to describe it, you just need to try it. It perfectly complements pork, beef and poultry dishes. At the same time, it is easy to prepare and perfectly stored.
Ingredients
Cooking process
Take ripe meaty tomatoes. Wash them. Cut in half at once and remove the stalk attachment point. Then cut the tomatoes into small pieces. Place a deep frying pan on the stove and after it has heated up, place the chopped tomatoes in it. Simmer the tomatoes over low heat until tender. Then transfer to a deep plate and let cool.
Take care of apricots. Go through them to get rid of spoiled fruits. Then divide the apricots in half with your hands and remove the pits. Transfer them to a frying pan in which the tomatoes were simmering and add a little water. Apricots should also become soft when cooked. Transfer from skillet to another container and cool.
Transfer the apricot and tomato puree to the skillet. Add sugar to them, pour in the juice of half a lemon (to squeeze out more juice from the lemon, it is advised to heat it in the microwave), salt to taste and add a pinch of black pepper. Boil, stirring occasionally, over low heat for 15 minutes. A minute before cooking, add grated ginger root to the future sauce and mix well.
Bon Appetit!