The classic tomato paste sauce for barbecue has a neutral taste with a slight sourness. It replaces the ketchup that everyone usually gets in supermarkets. If desired, you can add various products, creating a sauce according to your taste: garlic, dried herbs, spices, chopped pickled cucumbers, fresh or dried herbs, etc. It is stored for about 2 days in refrigerator.
Traditionally, ketchup is thickened with modified starch in production. You can use potato starch, but it is better to replace it with wheat flour. This free-flowing ingredient needs to be mixed with cold water to avoid clumping.
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Ingredients:
Tomato paste - 80 g
Water - 100 ml
Wheat flour - 1 tsp
Salt and pepper to taste
Sugar - 2 pinches
How to cook:
Step 1 of 6
Prepare food.
Step 2 of 6
Place the tomato paste in a cauldron, stewpan, or saucepan with a non-stick bottom. Add salt, a couple of pinches of sugar and ground black pepper.
It is necessary to add granulated sugar - it levels out the sour taste of tomato paste. At this stage, you can add other spices, dried herbs and spices, so that when heated, they give the sauce their aroma and taste.
Step 3 of 6
Pour in wheat flour, pour in cold water.
If you are allergic to gluten, use potato or cornstarch. Remember that potato starch thickens the sauce more, but can give it a grayish tint, and corn starch needs to be added a little more than the specified rate.
Step 4 of 6
Stir all the ingredients thoroughly so that no lumps form. Place the container on the stove with minimum heat turned on.
Bring the sauce to the desired thickness, stirring continuously. Since the volume is small, this will happen in about 5-6 minutes. A larger amount of liquid will need to be warmed up for about 10-15 minutes.
Never turn on maximum heat - the flour at the bottom can form thick lumps that cannot be broken with a whisk or fork.
Step 5 of 6
A little foam will appear on the surface of the finished sauce; when stirring, it can settle on the walls of the container. Turn off the heating and let it cool down, you can take the cauldron out into the cold.
Step 6 of 6
Then pour the tomato paste sauce into the gravy boat and serve along with the browned, well-fried kebab.
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