Tomatoes perfectly complement any dishes and not only fresh.
On the basis of pasta, ketchups and tomato juices prepare delicious marinades.
They will transform any dish, be it from meat, fish, poultry.
Tomato marinade - general principles of cooking
For pickles, you can use fresh tomatoes or processed. In any case, the product must be of good quality and without the slightest trace of damage. Otherwise, the dish during marinating with a geometric progression will begin to multiply bacteria, leading to rapid souring.
What marinades are made with:
• different vegetables;
• lemons;
• soy sauce;
• sugar or honey;
• greenery;
• vinegar;
• seasonings.
The choice of additives depends on the main product to be pickled. The same goes for spices. You can use different mixtures of seasonings, choose aromatic additives to your taste, or limit yourself to a standard set of salt and pepper. It's hard to miss him, as this duet is in harmony with all the ingredients, without exception.
Tomato paste Marinade for wings
Recipe wonderful tomato marinade for roasting wings in the oven, frying on the grill or on the grill. The chicken gets a very beautiful color, it turns out incredibly fragrant and very tasty.
Ingredients
• 1 kg of wings;
• 100 ml of tomato paste;
• 1/4 cup soy sauce;
• one onion;
• a clove of garlic;
• 1 spoon of honey without a hill;
• 1 tsp. seasoning mixes for chicken.
Cooking
1. Pound tomato paste with soy sauce and seasoning for chicken until smooth.
2. Add an incomplete spoon of honey. If it is candied, then it is better to melt a little.
3. Cut the onion into small cubes, you can kill in a blender or twist in a meat grinder. Sent to tomato paste.
4. Throw in a garlic clove, previously minced. 5. Mix everything thoroughly.
6. We wash the wings, remove feathers, dry napkins.
7. Combine the wings with the sauce and mix well with your hands, rub the tomato with all sides. Leave to marinate for at least an hour, then you can start cooking.
Pork in tomato marinade in the oven
Recipe for juicy and flavorful pork in tomato marinade, which is cooked in the oven. It will take a large piece of tenderloin 250-300 grams each. You can take with layers of fat, get juicier.
Ingredients
• 2 pieces of meat;
• 100 ml of ketchup;
• salt 1 teaspoon;
• juice 1/2 lemon;
• 2 pinches of paprika;
• 20 grams of sugar, it is better to take brown;
• 1 pinch of black pepper;
• 2 cloves of garlic;
• oil, a little.
Cooking
1. For the marinade, chop the garlic, add salt and pepper to it and rub well with a pestle to extract the juice.
2. Put the sugar, add the paprika and pour in lemon juice.
3. At the final stage, put the ketchup and the marinade is ready.
4. Pork rinse, dry and pour the marinade, placing in a container. We clean for 5 hours in the refrigerator. Meat can be kept longer, periodically shake the container to pour over the juice pieces.
5. We shift the meat to a greased baking sheet, cover with a piece of foil on top and bake at 200 degrees 20 minutes. The marinade with meat juice will remain in the container, you do not need to pour it.
6. Get out, remove the foil. Lubricate the pieces of marinade from the container and fry without foil for another 20 minutes.
Marinade from tomato juice for barbecue
Option of tomato juice marinade in which you can soak kebab from any kind of meat: veal, pork, lamb and even poultry. Naturally, the juice should be natural and without questionable ingredients in the composition.
Ingredients
• 1 kg of meat;
• 5 onions;
• 500 ml of juice;
• 5 peppercorns;
• 2 bay leaves;
• 1 pinch of black pepper;
• 0.5 tsp. seasonings for meat or for kebabs; • 1 tsp. salt.
Cooking
1. Large half rings cut onions. Fold in a bowl for pickling kebabs.
2. Add salt, black pepper and seasoning for meat. We rub hands together with onions.
3. Break open the bay leaves and also throw in the bowl, add peppercorns.
4. Pour in prescription juice, stir and leave to dissolve the spices, while engaged in meat.
5. Wash the pieces, be sure to dry. Cut the desired shape and size.
6. Send the meat to the marinade, stir, lightly press it with hands and cover. You can stretch the cling film.
7. We put in the refrigerator for at least 5 hours, it is desirable to mix it sometimes, so that the marinade works better.
Pollock under tomato marinade with lemon
To get the sea fish juicy and tender, you need the correct fill. For example, cook pollock under tomato marinade. The dish really will please and get the highest marks.
Ingredients
• 2 pollack;
• 0.5 lemon;
• 0.5 tsp. salts;
• 50 grams of pasta;
• 200 ml of water;
• flour and butter;
• 1 leaf of laurel;
• 4 sprigs of parsley;
• 1 onion.
Cooking
1. Immediately we trim the fish, clean the internal cavity and rinse well. Cut the carcass into transverse pieces of 4 centimeters wide.
2. Survive lemon juice and sprinkle fish. Leave for a few minutes.
3. Pour some oil into the pan, heat it up a lot.
4. Roll the pollock slices in flour, quickly fry on both sides. We take out in a bowl.
5. Cut the onion, fry. If the oil is left clean, then in it. If there is a carbon from the flour, it is better to change.
6. Stir the paste with water or fish broth, send to the bow. Pepper sauce, salt, bring to a boil.
7. Immerse the previously roasted pieces of pollock, cover and simmer until tender. It's about seven minutes. Make sure the fish does not fall apart.
8. Throw laurel, sprinkle with parsley.
Tomato marinade for chicken with garlic
A variant of tomato marinade for chicken, which you can just fry in a griddle, fold on a baking sheet and send to the oven, cook on the grill or string on a skewer.
Ingredients
• 2 tablespoons thick paste;
• 2 cloves of garlic;
• 1 pinch of black pepper;
• 1 kg of chicken;
• 4 spoons of soy sauce;
• 0.5 tablespoons of sugar or honey;
• 100 ml of orange or apple juice.
Cooking
1. Combine chopped garlic with tomato paste and apple juice. You can take an orange, it will also be delicious.
2. Add soy sauce, a little salt, throw pepper and sugar. You can use honey.
3. Stir marinade until smooth.
4. Cut chicken pieces. If it is used for kebabs, you can add a little onions.
5. Fill the marinade and leave for two hours. Mix the chicken as the marinade flows down. Or just shake the container well.
Tomato paste marinade for lamb shashlik
Lamb is quite capricious meat, but very tasty with proper preparation. Especially successful and interesting is the kebab in tomato sauce marinade.
Ingredients
• 30 ml of oil;
• 5 onions;
• 120 ml tomato paste;
• 2 kg of mutton;
• 1 partial spoon of salt;
• 0.5 tsp. black pepper;
• 20 ml of vinegar 9%.
Cooking
1. Shred thin onion heads. You can make rings or half rings. Throw in a bowl.
2. Pour vinegar into tomato paste, add salt, pepper and stir. Extra mutton spices are not needed.
3. Pour in vegetable oil, which will help preserve juiciness. It is better to use olive oil of direct extraction.
4. Wash the pieces. The most commonly used lamb bone. If necessary, chop the pieces to the desired size.
5. Combine the onions with the meat, pour the cooked tomato sauce. Hands fray each piece of lamb.
6. Cover and ship for 12 hours in the fridge. It is advisable to stir periodically.
Stewed pork in tomato marinade
A variant of the second dish, which is very simple and easy to prepare. But only if the pork in tomato marinade soak in advance.
Ingredients
• 0.7 kg of pork;
• paste 50 ml;
• 1 carrot;
• 2 onions;
• 3 tablespoons of soy sauce;
• pepper;
• 1 tsp. vinegar.
Cooking
1. Cut the pork into slices, as for goulash. Or just in small cubes. We throw the meat in the container.
2. Add the carrot, cut into strips. The grater is better not to use, the pieces should be large.
3. Add the onion, which is also cut large.
4. We throw spices. Pour in vinegar and lay out a tomato. Do not forget to add soy sauce.
5. Now we just take and mix everything well.
6. Leave for three hours in the refrigerator.
7. We take a stewpan or a cauldron, pour in some oil, send it to warm up.
8. Put the pork with vegetables along with the sauce, cover and stew for half an hour.
9. Remove the lid, add the fire to the maximum and fry for about 10 minutes. We taste it.
Spicy marinade from tomato juice
Option universal universal marinade of tomato juice for poultry, meat and even fish. Also in it you can soak vegetables for grilling, suitable for mushrooms.
Ingredients
• 0.5 liters of juice;
• mustard 1 spoon;
• adzhiki 1.5 spoons;
• 3 pinches of hops-suneli seasoning;
• 2 cloves of garlic;
• 25 ml of oil;
• salt 1 tsp;
• 1.5 kg of meat or other product.
Cooking
1. Pound together mustard with adjika, salt.
2. Pour in prescription juice.
3. We throw garlic, which must be finely chopped.
4. To soften the taste pour in vegetable oil, you can add any.
5. Cut the meat or vegetables, chop poultry or divide the fish into pieces. Immerse the used product in the marinade.
6. Stand for at least an hour, the meat can be longer. Cooking on the grill, grill or just bake in the oven.
Pollock under tomato marinade with carrots
Another recipe for pollock under tomato marinade with vegetables. Mostly used carrots, which goes well with sea fish and share with it juiciness. Ingredients
• 0.5 kg pollock;
• 2 carrots;
• 1 onion;
• 3 spoons of tomato paste;
• oil 50 grams;
• spices;
• greenery;
• 0.1 kg flour.
Cooking
1. Prepare pollock. We cut fins from the carcasses, wash and dry them. If inside a dark film, then it is also removed.
2. Cut fish into pieces of three centimeters. Sprinkle with salt and pepper. We give a little lie.
3. Roll in flour and just fry. Take out.
4. Cut the onions, clean and three carrots, fry together in butter.
5. Add to the end the tomato paste. We burn a minute and pour in vinegar.
6. Spread the previously fried fish, add boiling water so that it barely reaches the top of the pieces.
7. Salt the sauce to taste, leave the pollock stew until cooked.
8. We throw greens, turn off.
Tomato marinade - tips and tricks
• Tomato marinade for meat will be much more interesting if you add a little acetic acid or lemon juice.
• To make a beautiful crust on meat or poultry, put some sugar into the marinade along with the tomato. You can also use honey.
• No tomato juice for marinade? You can simply rub the tomatoes through a sieve or dilute the tomato paste in purified water. Check the amount of taste, which should be similar to the juice.
