Tomato sauce with sour cream recipe. How to cook tomato-sour cream sauce

September 8, 2016

Sour cream sauce with tomato is one of the most popular derivatives of sour cream main. If you cook the main sour cream sauce for you is not a problem, then transform it into sour cream with tomato is a matter of several minutes. It is enough to warm up to a boil a couple of spoons of a tomato puree or a spoonful of tomato paste, add to sour cream sauce, mix and slaughter a couple of minutes. If you have to cook sour cream sauces before, you have the opportunity to look into the reference, where the cooking process is outlined in detail. We will show again briefly as it is done.

The sour cream sauce with tomato is widely used in cooking to accompany the dishes from chopped meat, birds, fish, as well as extinguishing and baking in it vegetable, including stuffed dishes. As the main sour cream sauce, it is prepared natural (on non-diluted sour cream) or with breeding sour cream in white sauce prepared on broth or brave vegetables, condensed with flour-coated oil. We give both recipes at the rate of 500 gr sauce.

Sour cream for sauce can be taken any fat, according to your preferences, but preferably fresh, not too acidic - less risk of flakes, although sour cream sauces are rarely

As a tomato component, which determines the feature of the sauce compared to the main sour cream, use a tomato puree or tomato paste. Tomato paste is much thicker than tomato mashed potatoes, so it is put in the sauce about twice. If desired, the sauce can be given a sharp taste by adding ground red or black pepper.

Preparation: 5 minutes
Cooking: 20 minutes
It turns out: 500 gr

For natural sour cream sauce with tomato:

25-30 grams Wheat flour

25 grams of butter

For sour cream-tomato sauce with breeding sour cream:

250 grams of broth or decoction

25-30 grams Wheat flour

25 grams of butter

50 grams of tomato puree or 25 gr tomato paste

salt, sugar, red or black ground pepper

Cooking natural sour cream sauce with tomato:

1 Sour cream put in a saucepan of a suitable volume and on a small fire, bring to a boil.

2 Heat the butter in a frying pan and with a weak heating with the stirring passage with oil, sifted flour - literally 1-2 minutes, until it acquires a light cream shade and a pleasant fragrance.

3 We add tomato puree or tomato paste, and with active stirring we continue the passage for another 7-10 minutes. Then slightly cool and drag the contents of the frying pan with a hot sour cream.

4 Mix well, add salt, sugar, pepper to taste, sugar, pepper, and other ground spices, recommended to the dish for which the sauce is prepared, bring to a boil to a boil and cook for 3-5 minutes so that the flour savages and thickened the sauce. If the flakes and lumps could not be avoided, the sauce will have to strain through the sieve and bring to boil. Ready

Preparing sour cream-tomato sauce with sour cream:

1 Everything is almost exactly the same, only half of sour cream replace on broth or decoction. Broth take meat or chicken. You can take fish broth to fish dishes if it has a pleasant, not sharp smell. That's all that will be needed.

2 flour in the same way with oil (a little oil is left for the passage of tomato), after which we slightly cool and gradually add hot broth to flour.

3 Rubbing flour with broth so that it turned out "Cashier" without lumps. We drag it to the remaining broth and cook for a couple of minutes before purchasing a saucetic consistency.

4 Sour cream to boil.

5 Connect with cooked white sauce.

6 Tomato mashed puree or paste warming up with a small amount of oil to eliminate the damp-in characteristic of tomato compositions.

7 Put the packed tomato in the sauce, add salt, sugar, pepper to taste, mix.

8 I bring to a boil, weganong 3-5 minutes, if necessary, filter.

9 and again - ready

Sauce turns out medium density. If desired, the loaf of the sauce can be adjusted by adding more or less flour. The consistency of sauce is pleasantly viscous, in taste harmoniously combined sour cream and tomato notes. If you want to enhance the scent of the sauce, it is not forbidden to use other spices, a mixture of herbs that are suitable for a dish for which the sauce is prepared. Pepper can add the sauce of the desired sharpness.

If you are served sour cream-tomato sauce in a saucene, then it should be heated before filling more often the sauce is simply poured into a plate to the main product.

Stewed and baked dishes are very appetizing in sour cream sauce. Typically, home cooking simplifies cooking, simply adding tomato compounds into the dish when extinguishing tomato compounds and sour cream, but without adding parseshedral flour instead of sauce, it turns out a rare gravy, and with proper cooking you immediately feel and appreciate the difference

Here are our favorite dishes using sour cream sauce with tomato - homemade cabbage rolls.

Stuffed peppers, zucchini or eggplant.

Almost all baked vegetable dishes are very tasty. Recommended

With the help of the sauce, you can even give the usual dish of a new vision and taste. Without it, no feast, the Kushanye is appetizing with him juicy and rich. The sour cream-tomato sauce is popular and affordable, and, for sure, each at least once prepared or tried it.

Such a fill can be called universal, it is perfect to vegetable, meat, fish dishes and hot snacks. It is a classic of cooking, known worldwide. There are quite a lot of cooking recipes, everyone will pick it up for itself the most suitable for or another eats. Depending on the method of cooking and ingredients, the sauce will have a different taste and appearance.

Simple and fast recipe

In just 15 minutes, using a minimum of products, you can prepare a wonderful universal seasoning.

Cooking sequence:

Preheat the frying pan, put the oil, flour. Slightly fry, stirring;
Add water or broth, carefully mixing so that no lumps formed;
Add sour cream, well stir up to a homogeneous mass;
Enter a tomato paste, salt, mix. After 4 minutes, we grasp with red ground peppers;
Mix everything before receiving a homogeneous consistency and remove from the fire.

The resulting sour cream-tomato sauce can be used in the finished form or for subsequent baking or extinguishing.

Cooking sauce from sour cream and tomato paste for cabbage rolls

Cars are considered a traditional dish in our country. At the same time, each mistress has several recipes for its preparation. An important component of the cabbage is the sauce in which they steal. Sourishhano-tomato suitable as it is impossible, with him a kushanye will look appetizing, it is pleasant to smell and get an unforgettable delicate taste.

Ingredients:

tomato paste - 1.5 st. Supplies;
sour cream - 3 tbsp.
flour - 1 tbsp;
water - 2 tbsp;
garlic - 4 teeth;
salt, spices and greens - to taste.

Cooking time: 10 minutes.

Calorie: 320 kcal / 100 gr.

How to prepare tomato-sour cream sauce for the battles:

Subtleties of preparation

The masterpiece from sour cream and tomato paste is easily and quickly prepared, regardless of the selected ingredients. But there are several recommendations with which you can make it even tastier and rich:

The fat content of sour cream does not matter when preparing, much more important than its shelf life. It is necessary to choose the finest, if sour cream with sour, flakes in the finished sauce can not be avoided;
The tomato base is chosen as a tomato puree or pasta. It is important to know that the tomato paste is much fatally puree, so it will be twice as smaller;
The sauce is based on sour cream. It can be used both in pure form and dilute with white broth-based sauce.

With this simple and fast in the preparation of the product, like sour cream-tomato sauce, any kushan will become delicious and tastier.

There are many options for cooking, choosing one or another ingredient, taste and appearance will be different.

Sourish-tomato sauce is the basis for extinguishing and baking all sorts of dishes, but it can also be used as ready-made seasoning.

Many hostesses love to prepare meat cutlets. This dish is among the satisfying, practical and inexpensive. Improve or change the taste of ordinary boiler with a gravy or spicy sauce. Thus, every time the taste of the dish will be new, unknown and mounted. How to cook a gravity to the cutlets? Let's talk on this topic.

Apply culinary cunning

Cutlets with a filling in a pan - a universal dish. You can cook it on an ambulance hand. By the familiar recipe, make meatballs from mixed or chicken minced meat. And the notes of piquancy, compatibility and incredible taste will bring an unusual tide cooked from fresh tomatoes. We use only natural ingredients! Rather, write down how to cook a gravy to the cutlets.

On a note! After cooking, the podliva in the pan can lay out the cutlets and put it out for 5-7 minutes. The dish will turn out even more tastier and more.

Structure:

4-5 pcs. garlic teeth;
4 middle-size replist onion heads;
4 things. Fresh tomatoes;
to taste salt and ground pepper;
100 ml of mayonnaise.

Cooking:

Tomato-creamy

Pour for the kitlet with tomato paste is a classic sauce for any meat dishes. You can greatly improve the taste of the usual podium, make it soft and gentle. It is enough to add some cream and butter.

On a note! Tomato paste can be replaced with fresh tomatoes shredded to a puree consistency.

Structure:

0.2 kg of fresh tomatoes;
½ st. l. soft butter;
0.1 l cream;
sweet Bulgarian pepper;
1-2 pcs. garlic teeth;
to taste salt;
2 tbsp. l. Olive refined oil.

Cooking:

Recall the taste of childhood

In school canteens and catering establishments, the cutlets were always served with a viscous, homogeneous, but very tasty gravy. Pour for the kitlet, as in the dining room, will awaken the most touching memories of school or student years.

Structure:

meat broth - 500 ml;
tomato paste - 2 tbsp. l.;
salt to taste;
sour cream - 130 ml;
ovened flour - 3 tbsp. l.;
refined sunflower oil.

Cooking:

Measure the desired volume of broth.
We divide it into two equal parts.
250 ml of meat broth put on fire and heated.
In the second part, add sifted flour and silently stir so that there are no lumps.
Add sour cream and mix again.
In the heated broth, add tomato paste and stir up to the formation of a mass of homogeneous consistency.
I bring a tomato mixture to a boil.
Connect both masses and mix thoroughly.
We welcome the filling before the thickening and submit to the table with meat cutlets.

Pour with delicate creamy taste

Pour for the kitlet with sour cream has always been popular. Equaliferous product gives cutlets softness, juiciness and incredible creamy taste. You can improve the recipe and add a solid grade cheese.

On a note! You can add roasted champignons to such a gravy, and the sour cream is replaced with 10-15% cream.

Structure:

1 tbsp. sour cream;
flour sifted - 1 tbsp. l.;
1 turn onion head;
white wine - 4 tbsp. l.;
100 g of solid grade cheese;
filtered water - 1 tbsp.;
creamy oil - 30 g

Cooking:

Luke head with small cubes.
Warm thoroughly frying pan and lay butter into it.
When the oil is mounted, we send chop to the frying pan and the passage it is about 5-7 minutes.
We add sifted flour and stir. Komkov should not be.
After you pour sour cream or cream. Mix thoroughly.
Mashed on a moderate fire for five minutes, and then add wine.
To taste add salt and spices.
After 5-7 minutes in the gravy, lay meat cutlets.
Solid grade cheese on a shallow grater.
I fall asleep cutlets with crushed cheese and their masters for several minutes in a closed dish.
Cheese must completely melt.
In the hot form we feed the cutlets with a fiddle to the table with a potato garnish.

Fisteers of fish dishes often prepare cutlets from fish fillet. To improve the taste of the kitlet and make them more juicy, you can prepare a delicious gravy.

Structure:

3 pcs. chicken eggs;
filtered water - 170 ml;
40 g of cream soft oil;
salt and spices - to taste.

Cooking:

We smash chicken eggs.
Separate yolks. We will need them to prepare the podliva to fish cutlets.
Yolks fill with cold filtered water.
To taste, add a blank fine-grained salt and seasonings.
Blender or mixer whipping yolks with water. Mass must acquire a homogeneous texture.
Cooking such a sauce is needed on a steam bath.
In the pan, we bring water to the state of boiling, we put the container with whipped yolks from above.
Constantly mix the sauce with a whisk.
In the casserole, we melt the butter and pour it into the tank with the yolks.
We bring the sauce to the state of boiling and remove from the fire.
You can immediately water fish cutlets sauce and serve to the table.

Sofa sauces on white light a huge amount. Their recipes can be taken in culinary books, on sites with culinary subjects, and you can borrow and make it yourself.

On my site there are already sour cream sauce with garlic and basil, which was made by an expression.

Today, another improvisation - saint sour cream and tomato With spicy herbs and garlic.

Remember what juice is formed in a salad of tomatoes with sour cream? He was suggested to me the idea of \u200b\u200bthis sauce.

This sauce is suitable for vegetables, meat and, even fish dishes.

Structure

Ingredients for sauce

sour cream 20% - 400 g

tomato - 1 pc.

parsley

garlic - 3 teeth

salt to taste

Cooking

Cut the tomato into four parts and put it in a blender. We send garlic, parsley and basil.

We whip well. It turns out juicy slightly inhomogeneous mass. Then add sour cream, salt and beat again.

Saint sour cream and tomato

Sauce is ready.

It is slightly liquid. It can be done more dense, swaying in it boiled or baked potatoes.

This sauce is ready for use. It can be added to the already cooked dish be it potato, other vegetables, mushrooms or pasta. You can also deceive the products before baking in the oven, it can be hung in a pan ...

Try, experiment!

Good health and good appetite!

As it is already clear from the name, sour cream sauce with tomato is preparing based on the basic. It is perfect for meat or fish dishes, as well as to the garnieram. Since the sauce is quickly thick, as cool, it is better to warm it up before feeding it. To prepare sauce, it is best to take home tomato or tomato juice, but of course the usual tomato paste is suitable. You can also use freshly prepared puree from tomatoes.

Ingredients

20 g of butter
1 tbsp. l. Wheat flour (with a slide)
100 ml of tomato juice
100 ml of sour cream
2 pinching salts
2 pinching paprika

Cooking

1. Preheat the pan and put a piece of creamy oil on it, it is desirable to take a fat content of 82.5%, such an oil is sweet and it will be favorable on the taste of the finished sauce.

2. When the oil melts completely or almost completely, pumped into the frying pan and immediately begin to stir or wooden spoon.

3. In a couple of minutes, begin to slowly pour tomato juice. It can be replaced with 1 tbsp. l. Tomato paste stirred in 100 ml of water.

4. Stir the tomato with a flour weighing a couple of minutes, continuously.

5. Now add sour cream to the pan. Continue stirring, stew sauce on low heat.