Traditional recipes

Tomato sauce with garlic

Tomato sauce with garlic

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My favorite, next to a piece of fried fish.

  • 4 peeled tomatoes (can also be made of tomato sauce)
  • a bell pepper
  • a head of garlic
  • a handful of green parsley
  • salt (or delicate)
  • pepper

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Tomato sauce with garlic:

Peel the garlic and grind, then put all the ingredients in the food processor (or chop them finely) and mix.

Serve with fish, as such or after we boil everything in 2-3 boils.

Optionally you can squeeze a lemon.


Chinese eggplant with garlic sauce , an extremely fast and delicious food that I make most of the summer when I don't have much time to cook. The eggplants are delicious cooked like this, the soy sauce gives them a very good taste and together with a bowl of boiled rice they are great .

Thanks for the recipe, Cristina!

  • 2 medium eggplants
  • 2-3 tablespoons of sunflower oil
  • 1/2 teaspoon hot pepper flakes (or a small hot pepper)
  • 250 ml water
  • 3 cloves garlic (or 3 tablespoons granulated garlic)
  • 2 teaspoons white sugar
  • 1 teaspoon of starch
  • 2 tablespoons soy sauce (I used dark)
  • 3 teaspoons fish sauce (optional)
  • green onion tails for decoration

Preparation Chinese eggplant with garlic sauce

Wash and clean the eggplant, then cut into cubes or sticks. Heat the oil in a deep frying pan or wok and heat them until they begin to soften and brown slightly. Shake the pan from time to time or mix gently with a spatula. .

Pour the water, the pepper flakes (or the hot pepper cleaned of seeds, ribs and finely chopped), the sliced ​​garlic. Let it boil until the liquid is absorbed almost half.

In a small bowl, mix the soy sauce, fish sauce (if you have it) and starch.

Pour over the eggplant and simmer until the sauce thickens.

Eat warm eggplants, decorated with chopped green onion tails and a garnish of boiled rice. Enjoy!

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Baked mackerel in tomato sauce with garlic

Ever since I know myself, I've loved this recipe for baked mackerel. I don't mind the smell, because I don't do it so often, but the taste seems great to me.

Most often I make it fried, with mujdei and polenta, but today I wanted a simpler version, without fried, and I prepared this mackerel in tomato sauce, which turned out to be delicious!

  • Ingredients Baked mackerel in tomato sauce with garlic
  • 3 mackerel fish (1 kg fish)
  • 4 cloves garlic
  • 300 ml home-made tomato paste (if you don't have one, use diced peeled tomatoes or canned tomato juice)
  • 100 ml of semi-sweet wine
  • a tablespoon of lemon juice
  • basil
  • salt
  • pepper
  • olive
  • 40 ml olive oil

Method of preparation Baked mackerel in tomato sauce with garlic

Fish cleaned of intestines and head dry it with a dry napkin.

Sprinkle with a pinch of salt and pepper and leave to cool for 2 hours.

Heat the oil in a saucepan and lightly fry the cleaned and sliced ​​garlic.

Extinguish with wine and let it boil for 2 minutes.

Add the tomato paste (if it is too thick, add a little water) and let it boil for 5 minutes.

Meanwhile, preheat the oven to 180 degrees and add a teaspoon of dried basil and a tablespoon of lemon juice to the sauce. You can also put a teaspoon of sugar or 1/2 teaspoon of honey. Match the taste of salt.

Place the fish in a heat-resistant dish and pour the tomato sauce.

Put a few olives in the pan and put the pan in the oven, on the middle step, for 55 min & # 8211 an hour, or until it is nicely browned / dried on the surface.

Every now and then spoon over the fish. Do not spin at all, there is no need and you risk undoing the fish.

Take it out of the oven when it has browned to your heart's content and serve it with polenta.

Shrimp tails with tomato sauce with garlic

Shrimp tails with tomato sauce with garlic from: shrimp, parsley, garlic, onion, basil, tomatoes, vinegar, red pepper, lemon, salt, pepper, olive oil, lettuce.


  • two cloves of garlic
  • a small onion finely chopped
  • a green onion
  • 4 basil leaves
  • 4 peeled tomatoes, seeded and finely chopped
  • a tablespoon of chopped green parsley
  • a tablespoon of wine vinegar
  • a little ground red pepper
  • the juice of half a lemon
  • salt
  • ground pepper
  • half a cup of extra virgin olive oil
  • a few lettuce leaves.

Method of preparation:

Boil the shrimp in water for a few minutes, then clean the carcass & # 8211 of which only the tails are kept & # 8211 then put them in water with salt and green parsley, over low heat, for one to three hours. For the sauce, crush the garlic in a mortar, add the basil leaves, vinegar, red pepper, and when you get a paste, pass it in a bowl. Add tomatoes, onions, lemon juice, parsley, salt, pepper and leave to cool for an hour.

Incorporate the shrimp into this sauce, add olive oil and serve on a bed of lettuce.


Peel a squash, grate it and boil it in a bowl of cold water. After it starts to boil, remove the foam and add the bay leaves, peppercorns and a pinch of salt. Put a lid on the pot and simmer for approx. one hour. Pork or veal tongue boils faster unlike beef tongue. Remove the tongue (do not throw the juice) and clean the skin hot with a small knife. Cut into slices or fringes, as desired, and set aside.

Peel a large onion, finely chop it, heat a frying pan and fry it in a tablespoon of oil over low heat. Add the pieces of tongue, the chopped garlic cloves and give a pepper powder, then crushed. Put a polish with juice from the pot in which we boiled the pork tongue and add the diced tomatoes. Bring to a simmer until reduced and the tomato sauce binds. We also taste it if we want a sweeter sauce (it also depends on the tomatoes used) and less acid, we give it a little sugar. We also add salt. We crush one last clove of garlic and add it at the end together with the greens.

It is served with a fluffy mashed potato, prepared with butter and milk, or vegetable puree. It is an incredibly tasty food, very easy to prepare and I think you will like it.

Prepare the dough at least one hour before. Beat the egg with salt, gradually add flour, cornmeal and then baking powder. Incorporate enough beer to become a paste of mayonnaise consistency. Beat well, sprinkle with pepper and leave in a cold bowl until you start frying.

For the sauce, cut the root end of the garlic clove, without removing the puppies from the shell. Put the garlic clove in the oven at 180 degrees, for about 20 minutes, until it becomes soft. Remove the puppies from the shell (they will come out with a simple push) and rub them with chili and salt. Gradually add the oil, about a tablespoon, until you get a reddish-yellow cream, which you thin - or not - to taste with mineral water.

Heat oil in a deep saucepan, preferably a kettle or wok pan. On a plate, mix the flour with the breadcrumbs and a pinch of salt. Shrimp through this mixture, shake well, then through the dough prepared in advance and fry for 1-2 minutes, until golden in color and the crust is evenly crispy. It is important not to fry more than 3-4 pieces at a time and not to keep them in oil longer than necessary, because they will dry out and lose their flavor.

Drain the oil on the napkin bed and serve on a preheated plate with baked garlic sauce. It goes well with a cold beer.

If you like it, share it with your friends!


6 pork tongues
vegeta, to taste

For the sauce:
1 large onion
1 large carrot
5 cloves garlic
200g olives
Salt, pepper and vegeta, to taste
3 tablespoons flour
3 tablespoons sugar
6 tablespoons Rama margarine tip
1 can of tomatoes in tomato sauce
2 bay leaves

For the Easter:
1 packet of pasta

Method of preparation:
In a saucepan put water with vegeta and washed pork tongues, beforehand. We leave them to boil for about 3 hours, after which we clean them of the skin and cut them into slices to add them to the sauce.

Peel an onion and cut it into small pieces.

We clean the carrot, wash it and put it on the large grater.

We clean the garlic cloves and put them on the small grater.

In a deep frying pan, put 3 tablespoons of Rama margarine. Add the onion and carrot and let them cook for 10-15 minutes.

After they have hardened, add 600 ml of water and season with vegeta and let it boil, until the carrot softens & # 8211 if necessary, we can add more water during cooking.

In another deep frying pan, put 3 tablespoons of margarine, add flour and let it brown a little, put over the canned tomatoes in tomato sauce, add 1l of water and mix with a blender until you get a sauce.

We pour the obtained sauce in the other pan over the onion and the hardened and boiled carrot. Add the sugar, season with salt and pepper and mix again with the blender until the carrot and onion are well passed. Then add 2 bay leaves, garlic and olives, tongue cut into slices beforehand and let everything boil for 10 minutes.

Next to this olive tongue sauce - which we can serve both hot and cold & # 8211 we can prepare a portion of pasta. In a saucepan put salted water, put the pan on the fire and when it starts to boil add a packet of pasta. We boil, as we like, more or less, depending on how we like pasta, aldente or well cooked. After boiling, put the pasta in a strainer and pass it under a stream of cold water. We can add them directly to the tongue sauce with olives or simply serve them together.

Parsley and garlic sauce, full of vitamins

A bunch of parsley provides more protein than 2 eggs

Parsley is a medicinal plant, food and spice.

Parsley contains more vitamin C than lemon, orange or cabbage, to which are added vitamins A, B1, B2, B3, B5, B6, B9, K and E. It is also an important source of carbohydrates, proteins, minerals ( potassium, calcium, phosphorus, magnesium, iron, sodium), volatile oil, lipids and flavonoids.

The rich content of vitamins A and C has a strong antioxidant, detoxifying, antiallergic, antitumor effect. Tones the liver, stimulates the activity of the gallbladder, antispasmodic, strengthens the immune system.

Consumed raw or in the form of infusion, decoction, parsley is effective in treating many diseases.

In the form of gargle, baths or local washes, parsley helps heal wounds, insect bites, conjunctivitis, relieves contusions and pigmentation of the skin and relieves dental pain.

Parsley contains more iron than spinach and more fluoride than any other food, helping to maintain strong teeth and bones. Also, a bunch of parsley provides more protein than 2 eggs.

What ingredients do I need to cook chicken breast in tomato sauce?

Chicken breast in tomato sauce along with the pilaf of Mexican vegetables is a very filling recipe, which requires ingredients that are definitely always found in your refrigerator. Here's what you need:

- two tablespoons of tomato sauce

- a tablespoon of olive oil

- 250 gr. of round grain rice

- 100 gr. of Mexican vegetable mixture

- salt, basil, rosemary, oregano

- a small bunch of green parsley


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    the analogues exist?

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