Description
Season the garlic shooter is very short, but how do you want to preserve their great taste until winter. I offer the arrows, stewed in tomato sauce, they are gentle, very similar to green beans, and their vigorous garlic the taste is miraculously transformed during quenching.
Ingredients
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Garlic
1 kg
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Tomato
1 kg
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Vegetable oil
50 ml
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Water
250 ml
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Salt
1 tsp
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Black pepper
Cooking
Garlic arrows, after collection, should be stored not longer than 1 week, otherwise they become hard. Young guns of garlic, wash, trim the buds and chop into pieces the size of 3-5 cm
In a pan pour vegetable oil, heat, add garlic arrows and fry a little, pour a glass of water and simmer until semi-transparency of about 10 minutes.
Scald the tomatoes with boiling water, remove the peel, cut into arbitrary pieces and add to the pan to garlic arrows.
Since I regularly make tomato harvesting for the winter, http://www.povarenok .ru/recipes/show/951 69/ (remove spaces and link will open), then for this recipe I use my own canned tomatoes. I added 1 liter of harvested mass. The more acidic the tomatoes are, the tastier the arrow.
In a pan add a teaspoon of salt and ground black pepper to taste, simmer the contents for 10 minutes, 5 minutes before the end of extinguishing add garlic, passed through the press. For those who has nothing against vinegar, at the end of cooking, in a frying pan, add 1 teaspoon. I do not add.
Spread our weight in sterilized jars, roll up, roll over and wrap it up to cool. This rule out 4 cans of 0.5 liters. Banks stored in a cool place.
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