Composition / ingredients
Step-by-step cooking
Step 1:
How to make creamy tomato sauce for meat? Prepare the products. Take cream with a fat content of 10-20%, this will be enough. Wash and peel the onion, cut it into thin half rings. Pour vegetable oil into a frying pan, heat it up, put the onion. Pass the onion over medium heat until transparent, stirring constantly. It will take 5-7 minutes.
Step 2:
Wash the tomatoes, peel them off. How easy is it to do this? Wash them, make criss-cross incisions on top with a sharp knife. Put it in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin.
Step 3:
Now cut the tomatoes into cubes, add them to the onion in the pan, mix the onion with the tomatoes. Add tomato paste, ground black pepper and salt to taste. Simmer the sauce for about 5-7 minutes, stirring the contents of the pan periodically.
Step 4:
Now add cream to the sauce, bring the contents of the pan to a boil, then reduce the heat to minimum. Next, simmer the creamy tomato sauce until thickened. It will take literally 1-2 minutes. Do not forget to stir the sauce all the time.
Step 5:
When this happens, remove the pan from the heat. The sauce is ready to use.
Step 6:
But in order for the sauce to become a sauce, I recommend putting the contents of the pan into a blender and grind it until smooth. Serve it to the table both warm and cold. Bon appetit!
Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what to do so that they don't curdle?"
Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
