Those who have tried to prepare Kuban sauce for the winter now refuse store-bought ketchups. It turns out moderately sweet, thick and aromatic. It is added to first courses, as a dressing, and served with second courses. This sauce is often poured over pasta and rice and goes well with pizza. It takes about an hour to prepare, and the result will delight you all winter.
Taste characteristics of Kuban sauce
The sauce is thick, aromatic, with a hint of sweetness. It is spicy, thanks to the addition of garlic, and has a pleasant flavor of cinnamon and allspice. Chopped onions give it its original consistency.
What side dishes are recommended to serve with?
Excellent with meat and fish dishes. It is often served with rice and potatoes.
Borscht cooked with the addition of Kuban sauce will be incredibly flavorful.
How to choose the right products?
Tomatoes should be selected that are ripe and undamaged. It is worth choosing meaty varieties - cream or ox heart. All spices must be fresh.
Let's prepare products and containers
Wash the tomatoes and cut out the stalks. Jars are sterilized over steam or in the oven.
Metal lids are boiled in water for 10 minutes.
Recipe
Cuban sauce is prepared using tomato puree. To do this, the tomatoes are crushed using a blender or meat grinder, then ground through a sieve.
Classic version
At home it is usually prepared according to the following recipe:
- 2 kg of tomatoes;
- bulb;
- half a glass of sugar;
- 3 cloves of garlic;
- Art. l. vinegar 9%;
- 12 clove buds;
- 3 g cinnamon;
- a pinch of mustard powder;
- 15 peas each of allspice and black pepper.
Tomatoes are passed through a juicer and boiled for 5 minutes. Then add onion chopped through a meat grinder.
Leave to simmer over low heat for 1-1.5 hours. The longer the sauce cooks, the thicker it will be.
Spices are placed in a gauze bag and placed in the sauce. Add mustard, sugar, salt, and cinnamon to the tomato puree. After 10 minutes, turn off the fire. While still hot, pour into sterilized jars and seal with metal lids.
Recipe “Since the times of the USSR”
In Soviet times, a similar sauce was prepared, which was called Krasnodar. For a kilogram of tomatoes you will need:
- 350 g ripe apples;
- 10 g ground black pepper;
- 7 g each of cinnamon and ground red pepper;
- 7 g nutmeg;
- 20 g sugar;
- 10 g salt;
- 70 ml vinegar;
- 4 cloves of garlic.
Make a puree from the tomatoes and add sliced apples to it. Pour in a couple of tablespoons of water and simmer for 20 minutes. Then grind through a sieve and cook for another 20 minutes. Add spices, sugar and salt, after 10 minutes add garlic and pour in vinegar.
Pour it hot into jars and roll it up.
Making spicy sauce for the winter
The spicy version includes:
- 1 kg of tomatoes;
- garlic teeth;
- 100 g fresh basil;
- 100 ml oil;
- 40 g each of sugar and salt.
Peel the tomatoes and cook over low heat for half an hour. Then grind through a sieve and add finely chopped basil. Cook, stirring regularly, for 20 minutes. Add vegetable oil and garlic. After 10 minutes, turn off the fire.
Storage rules and duration
Fresh sauce can be stored in the refrigerator for a month. Sealed with a metal lid, it can be stored for more than a year.
