Garlic sauce is one of the most versatile. It goes well with any dish, be it fish, meat, poultry, pasta, rice, potatoes or other vegetables. It is used hot as a gravy or cold. It can be spread on bread. Salads are seasoned with it, fish and meat are marinated in it. Of course, garlic sauce recipes differ depending on its purpose, but none of them are complex and require long preparation. Garlic sauce can be eaten all year round, and even an inexperienced cook can make it.

Cooking features

When preparing garlic sauce, it is important to know only a few rules, and then it will come out not only fragrant, but also tasty and beautiful.

• Boiled garlic has a specific taste and aroma, loses some of its properties, so it is not used for sauce - fresh garlic is needed. If the sauce is cooked on the stove, garlic is added last. To give the sauce a characteristic flavor, some recipes call for roasting garlic.
• For the sauce, it is better to take young garlic, the old one has a slightly different taste and aroma.
• You can mince the garlic for the sauce in a variety of ways. The easiest is to use a hand press, but in this case the structure of the garlic mass will be coarse. The thinnest consistency allows you to get the use of a blender. Some recipes call for garlic to be ground in a mortar and mortar along with other spices.
• Garlic sauce needs to be given time to brew, then it turns out to be the most delicious and fragrant.
• The recipes indicate the approximate amount of garlic, it can be reduced or increased to your liking.

The shelf life of garlic sauce depends on the ingredients used in the recipe. If the composition includes sour cream, cream, eggs, then the sauce can be stored for no more than two days. Oil-based sauce can be stored much longer, it can even be prepared for the winter.

Tomato-garlic broth sauce

Calorie content of the dish: 508 kcal, per 100 g: 113 kcal.

• tomato paste - 40 ml;
• tomato - 150 g;
• garlic - 5 cloves;
• fresh parsley - 50 g;
• fresh dill - 50 g;
• vegetable oil - 40 ml;
• broth - 100 ml.

Cooking method:

• Finely chop three cloves of garlic, crush the remaining garlic with a special press.
• Finely chop the greens and crush them with a little salt and garlic passed through a press. If desired, you can add a little pepper or other spices to taste.
• Heat up the oil, using half of the amount indicated in the recipe, and fry the chopped garlic in it. You don't need to cook for a long time, 3-4 minutes is enough.
• Remove the fried garlic, and add tomato paste to the pan and fry it for a couple of minutes in garlic oil.
• Pour in the broth, stir it with the tomato paste and boil the sauce for 2-3 minutes.
• Pour boiling water over the tomato and remove the skin. Cut off the seal near the stem, remove the seeds. Cut the pulp into small cubes.
• Fry a fresh tomato in a separate pan in the remaining oil for 5 minutes, mix with tomato paste and broth.
• Add spice mixture with fresh garlic, stir, remove from heat. Pour the sauce into a gravy boat and cool or use hot as a gravy.

Garlic-tomato sauce is most suitable for meat. It is also served with poultry dishes.

Garlic sauce with sour cream

Calorie content of the dish: 345 kcal, per 100 g: 87 kcal.

• sour cream - 0.25 l;
• lemon - 0.25 pcs.;
• garlic - 3 cloves;
• fresh cilantro - 50 g;
• fresh parsley - 50 g;
• salt, pepper - to taste.

Cooking method:

• Grind the garlic with a blender or with a press.
• Wash the greens, dry, finely chop with a knife.
• Mix garlic and herbs with sour cream. Beat with a whisk or mixer.
• Squeeze the juice from a quarter of a lemon into the sauce. Salt and pepper to taste. Stir again.

Sour cream sauce is served cold. It can be used as a salad dressing. This recipe is especially popular in the Caucasus. Sour cream can be replaced with other dairy products. Greens can also be added, focusing on your taste. If desired, part of the sour cream can be replaced with mayonnaise - in this case, the sauce will acquire a more piquant taste.

Garlic cream sauce

Calorie content of the dish: 3569 kcal, per 100 g: 373 kcal.

• olive oil - 40 ml;
• garlic - 7 cloves;
• butter - 60 g;
• cream with high fat content - 0.6 l;
• wheat flour - 100 g;
• broth - 30 ml;
• hard cheese - 100 g;
• salt, pepper - to taste.

Cooking method:

• Mix broth with cream.
• Finely grate the cheese.
• Cut the garlic into small pieces, place in a mortar with salt and pepper, crush them well.
• Lightly fry the garlic in plenty of olive oil.
• Melt the butter in a clean frying pan and fry the flour in it.
• Pour the cream into the pan with flour, constantly whisking them with a whisk so that no lumps form. If you still get lumps, then the mixture will have to be rubbed through a sieve and only after that continue cooking the garlic sauce.
• When the cream begins to thicken, add the fried garlic to them, mix thoroughly.
• Remove the sauce from the heat, add grated cheese to it, mix vigorously.
• Leave the sauce to infuse for half an hour. Whisk it occasionally to prevent uneven thickening and lump formation.
• After the specified time, put the sauce in the refrigerator. So that it does not become covered with a film, its surface can be greased with a piece of butter.

Creamy garlic sauce is served cold with meat and fish. But it can also be used hot when cooking pasta or pizza.

Garlic egg sauce

Calorie content of the dish: 1293 kcal, per 100 g: 275 kcal.

• chicken eggs - 4 pcs.;
• olive oil - 100 ml;
• lemon - 1 pc.;
• garlic - 5 cloves;
• salt, pepper - to taste.

Cooking method:

• Wash the eggs thoroughly using soap and a sponge.
• Boil two eggs, peel, remove the yolks from them and mash them with a fork.
• Crack the remaining eggs, separating the yolks from the whites. Proteins are not required, and raw yolks must be beaten with a whisk, combining them with boiled yolks.
• Squeeze out the juice from the lemon.
• Mix olive oil and lemon juice.
• Heat them in a water bath and beat, combining with chicken yolks.
• Grind the garlic in a blender and add to the main mixture. Salt and pepper it. Whisk well, remove from the water bath.

Garlic-egg sauce is typical for Balkan and Mediterranean cuisine. It is served cold with meat, poultry and fish.

Garlic sauce with bread

Calorie content of the dish: 1704 kcal, per 100 g: 299 kcal.

• wheat bread - 0.3 kg;
• lemon - 1 pc.;
• garlic - 10 cloves;
• vegetable oil - 100 ml;
• salt, ground pepper - to taste.

Cooking method:

• Cut the bread into thin slices, salt and pepper.
• Grind the garlic with a blender or by passing through a special press. Spread them on slices of bread.
• Lay the slices on a baking sheet.
• Preheat the oven to 200 degrees and place a baking sheet with bread in it.
• Dry the bread. The time depends on how thinly your bread is sliced. The main thing is that it becomes completely dry.
• Break the bread into pieces and use a blender to grind it into crumbs.
• With a lemon, after washing it and drying it, grate a spoonful of zest, mix it with bread crumbs.

Today, with all the huge variety of sauces, the classics are also not forgotten. This is a tomato-garlic sauce that remains as popular as it was decades ago. Any culinary specialist, both beginner and even more experienced, can easily cook it at home, thereby diversifying almost any dish. Tomatoes are the most popular vegetables, which is what makes their sauce so beloved all over the world.

Tomato-garlic sauce is used both in cooking and for pouring over prepared dishes. It goes well with meat and fish, pasta and vegetables, improving and transforming their taste. In addition, it brings significant benefits to the body, because tomatoes are the best prevention of depression and apathy, and garlic is the best way to prevent colds. This sauce can also please with its low calorie content. In general, this gravy has only advantages, so we recommend that you write down tomato recipes in your cooking notebook.

Tomato-garlic sauce with basil

Components:

• canned tomatoes - 500 g
• red onion - 1 pc.
• garlic - 3 cloves
• vegetable oil - 2 teaspoons
• basil - 50 g
• tomato paste - 1 tbsp. a spoon
• sugar - 5 g

Fry finely chopped red onion in vegetable oil, white onion is also suitable if desired, but it is not so sweet and tender. Then add chopped garlic, tomatoes and tomato paste to the mass, simmer for about 10 minutes. Then add sugar and fresh basil leaves.

Spicy tomato garlic sauce

Components:

• tomatoes - 1 kg
• green chili pepper - 1-2 pcs.
• garlic - 1 head
• cilantro - 1 bunch
• olive oil - 70 ml
• lemon juice - 15 ml

After making cruciform cuts on the tomatoes, blanch them, then peel and cut into cubes. We pass chili pepper and garlic through the garlic, mix all the ingredients, add chopped cilantro. Stew in a saucepan in olive oil, lightly season with lemon juice. Cooking time - about 20 minutes

Spicy garlic tomato sauce

Take:

We put the tomatoes cut into quarters for several hours in an enamel bowl. Then we drain the juice, and boil the pulp over low heat, then rub it through a sieve. Cook the puree until we get the desired density, add coriander, chopped garlic, ground red pepper and suneli hops. Warm up the sauce for just a couple of minutes and remove from heat.

Tomato garlic sauce with feta cheese

Ingredients:

• tomatoes - 4 pcs.
• jalapeno pepper - 1 pc.
• Bulgarian pepper - 1 pc.
• olive oil - 50 ml
• garlic - 5 cloves
• feta - 3 table. spoons
• cilantro - 20 g
• lime - 0.5 pcs.
• salt and black pepper - to taste

Cut the garlic and pepper into thin slices, fry in oil for a couple of minutes. Then add chopped tomatoes, chopped garlic, cilantro, pepper and salt. Add also lime juice and crumbled feta cheese, mix and serve with pasta. You can also get acquainted with other interesting ones.

Tomato sauce with garlic and herbs is a versatile sauce that is perfect for both meat and fish dishes, side dishes and appetizers. It is prepared simply, does not undergo heat treatment and can be stored in the refrigerator for a couple of days. The tomato component can be anything: tomato paste, tomato puree (homemade or store-bought), grated tomatoes or thick tomato juice.

Ingredients

• 1 bulb
• 2-3 cloves of garlic
• 5-6 sprigs of greenery
• 3 art. l. tomato paste
• 50 ml water (or a little more)
• any spices to taste
• 1 pinch of salt

Cooking

1. This sauce is a base sauce, you can add various spices and dried herbs to it for a more original and varied taste. Instead of water, you can add vegetable or meat broth - the taste will be brighter.

The onion needs to be peeled and chopped, but not necessarily too finely. Garlic is similar - peel and chop with a knife or press.

2. Wash the greens (dill and parsley) and finely chop. You can also add any basil - it also turns out delicious.

3. In a large glass or cup, add: chopped vegetables, chopped herbs, a pinch of salt and spices as desired. If you want more spiciness, you can add a piece of hot pepper or ground red pepper.

4. Add tomato paste (or tomato puree).

5. Add some water or broth to the bowl. If you use tomato juice, then you can do without adding liquid.

Do-it-yourself tomato sauce is not only tasty, but also healthy, because you know exactly what products and what quality you use. A step-by-step recipe with a photo will help you save time on cooking as much as possible and please your guests and family with a delicious dish with delicious homemade tomato sauce. Bon Appetit!
Cooking time:---
Servings:---

• 5-6 ripe tomatoes or 400g peeled tomatoes
• own juice
• onion - 0.5-1 pc,
• garlic - 2-3 cloves,
• fresh or dried herbs (basil, parsley, cilantro, thyme, rosemary, etc.),
• Sugar - 1 teaspoon (or to taste)
• olive oil,
• salt,
• freshly ground pepper