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The Hirshon Georgian Tomato Sauce – ტომატის საწებელი


  • Total Time: 0 hours

Ingredients

Scale
  • 3 pounds heirloom tomatoes, cut into eighths
  • 6 cloves of peeled garlic, minced
  • 1 onion, peeled and finely chopped
  • ⅓ cup pitted prunes
  • ¼ cup Verjus (juice of unripe grapes)(preferred) or use apple cider vinegar
  • 1 tbsp. Apricot jam or fresh puree
  • 2 ½ tbsp. adzhika spice mix (strongly preferred) or 1 hot red jalapeno or Fresno pepper, minced
  • 1 tbsp. ground coriander seed
  • 1 teaspoon ground marigold flowers, aka Zaprana (preferred – get it here) or use turmeric
  • 1 heaping tbsp. khmeli-suneli – get it here
  • ¼ cup cilantro leaves
  • 4 basil leaves
  • 1 tbsp. minced tarragon
  • 1 tbsp. minced pennyroyal (preferred – buy it from here) or regular mint
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons of paprika
  • ⅛ cup corn oil
  • salt to taste
  • ½ teaspoon sugar or more to taste

Instructions

  1. Dip the tomatoes in boiling water for 30 seconds, cool and peel. Slice into large cubes and set aside.
  2. Finely chop the cilantro, tarragon, mint, basil and garlic. Crush in a mortar with 1 tsp of salt.
  3. Drain the juice from ½ the chopped tomatoes, put them in a large saucepan and cook over medium heat until it thickens, about 20 min.
  4. Heat corn oil in a frying pan, sauté half the onions and garlic until soft. Add the cooked tomatoes, cook 25 minutes.
  5. Puree mixture with immersion blender, return to the heat, add all remaining ingredients, stir and simmer for about 5 minutes. Puree sauce again with an immersion blender. Reduce sauce if the consistency is not to your liking.
  6. Pour the hot sauce over the jars, close the lids tightly and turn the jars upside down, cool.
  7. If you are planning to use the sauce immediately, then cover the cooked sauce with the lid and leave for 30-60 min.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 212.22 kcal
  • Sugar: 13.54 g
  • Sodium: 993.8 mg
  • Fat: 8.14 g
  • Saturated Fat: 1.08 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 34.5 g
  • Fiber: 6.23 g
  • Protein: 4.85 g
  • Cholesterol: 0.0 mg
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