To prepare this sauce was taught to me by my boyfriend. His family sauce served with khinkali (Dagestan national dish), but it also goes well with meat, noodles, dumplings can take on the outdoors for barbecue or just to dip bread in it. The sauce is very spicy, for fans of "hotter" and with a bright tomato flavor.
First, peel 5 cloves of garlic, and more. One set aside.
Tomato pour over boiling water and make cross-cuts, then remove the skin.
Simmer until soft, certainly, is better to cook with real summer tomatoes, we have these yet, so I have kneaded the mass with a pestle. I love to feel the pieces of tomatoes, so prepare so, but in General, this step can be omitted, using only tomato paste.
Grind the garlic with a press or in a mortar, mix with vegetable oil and lightly fry until smell, but not brought to a brown color.
Then add two heaping scoops of tomato paste, stir and simmer for another couple of minutes.
Add tomato mass and simmer for another two or three minutes.
Now put the tomato mixture in a deep bowl (bowl, bowl) and diluted with broth. It is best to take mutton broth, then the sauce will turn out richer in taste. I had beef, it took about 3 standard ladle, so I don't know exactly how much in milliliters. Lightly whisk, add salt, add pepper and the remaining garlic clove, cut it.
Aromatic and spicy sauce is ready! If you do not like pieces of garlic, you can break the sauce immersion blender - and I did. Eat chebureks - so loves my brother, for it is actually prepared.