Tomatoes with Horseradish and Garlic for Winter
A spicy, fragrant condiment — a sauce for meat dishes! This tomato preparation with horseradish and garlic, better known in Russia as "khrenovina," is loved by many as a sauce for dumplings or alongside hot meat dishes. There are different ways to make it; we'll stick with the simplest and quickest method.
Cooking method
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Step 1:
Gather the ingredients from the list. First, wash all the vegetables and the horseradish roots and let the water drain off completely. For this sauce you can use large tomatoes that are a little bruised or dented but not spoiled — the ones you wouldn't use for pickling whole.
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Step 2:
Cut them into pieces, cutting out the stem end. If the tomato skins seem thick and tough and would spoil the sauce, you can remove them: pour boiling water over the tomatoes, then plunge them into cold water.
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Step 3:
Run the tomatoes through a meat grinder or blend them in a blender.
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Step 4:
Peel the papery skin off the garlic cloves and run them through the meat grinder too, or use a press or grate them. Peel the horseradish roots and run them through the meat grinder or grate them — whichever is more convenient.
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Step 5:
To keep the pungent fumes from the horseradish root in check while you grind it, you can fit a plastic bag over the outlet of the meat grinder and secure it with a rubber band. If you use a grater, you'll just have to tough it out a bit.
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Step 6:
In a deep pot, combine the tomato mixture, garlic, and horseradish, adding a piece of hot chili pepper for flavor if you like. Add the sugar and salt. Set the pot over the heat. Once it boils, simmer the mixture over low heat for about 5 minutes. If you want a thicker sauce, simmer it longer so the excess liquid cooks off.
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Step 7:
Have your jars ready ahead of time; smaller jars are best, and although this preserve keeps for a while even after opening, it's still better to eat it fresh. Sterilize the jars whichever way is convenient — for example, heat them in the oven. Wash, boil, and dry the lids.
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Step 8:
Ladle the khrenovina into the sterile jars and seal them right away. Turn the jars upside down, wrap them in a blanket, and set them aside to store in a cool place. This preserve needs no extra sterilization, because it contains one of the best preservatives there is — horseradish, which keeps the sauce from spoiling for a long time. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Hot chili pepper - 40 kcal/100g
- Salt - 0 kcal/100g
- Horseradish root - 59 kcal/100g
