Sauce for buckwheat

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   How to make buckwheat sauce? Prepare the necessary ingredients for this. Take red and very ripe tomatoes. The taste of the finished sauce will depend on their ripeness. The proportions of all vegetables are approximate. You can easily change them a little to your liking.

2. STEP 2

   

   Peel the onions and carrots and rinse them in running water to remove any dirt. Finely chop the onion and grate the carrots on a coarse grater. Heat the frying pan until hot and pour in a little vegetable oil. Add chopped carrots and onions. Fry everything together for 3-5 minutes. During frying, the onions will become more transparent, and the carrots will become softer and lighter. Remove the finished roast from the heat and leave to cool.

3. STEP 3

   

   Let's prepare the tomatoes. If you have large and thick-skinned ones, then the skin must be removed from them. To do this, make cuts on the tomatoes and lower them into boiling water for a couple of seconds. After this, the peel can be easily removed from them. My tomatoes are small and only from the bush, so their skin is very soft. These tomatoes can be used immediately in the sauce. Cut the tomatoes into slices, removing the stem. Place the chopped tomatoes in a chopper.

4. STEP 4

   

   Peel the bell peppers and cut them into pieces. Add it to the tomatoes.

5. STEP 5

   

   Lay out the cooled roast.

6. STEP 6

   

   Peel a few cloves of garlic, rinse and add to vegetables. Add greens. By the way, you can use any greens. I take dill. But it can be replaced or supplemented with parsley, cilantro or basil.

7. STEP 7

   

   Grind all ingredients into a homogeneous mass. Add salt and ground pepper to taste. You can add some dried aromatic herbs. Try the sauce. A little sugar may be needed. Mix everything again.

8. STEP 8

   

   The sauce is ready! Place it in a gravy boat and serve. Bon appetit!

Comments on the recipe

Irinyshka

12.08.2023

4.9

Probably everyone knows that buckwheat porridge is one of the healthiest, but sometimes you don’t want to eat it at all, especially dry. The buckwheat sauce that I made according to this recipe was a wonderful addition to the dish; regular buckwheat acquired an excellent taste.😉 Super recipe, bon appetit everyone!