“Tomatoes and oregano make it Italian. Wine and tarragon make it French. Sour cream makes it Russian. Lemon and cinnamon make it Greek. Soy sauce makes it Chinese. Garlic makes it GOOD!” Alice May Brock
And another one – “There is no such thing as a little garlic” .
This post is dedicated to one of my Grandma’s recipes. And you can’t really call it a full dish, a side dish, a condiment, a sauce or a marinade. It goes well with many many things!
My Grandma has been making it for as long as I can remember – very simple, but so her signature thing. We use it as a marinade for meat, to spice up fish, as a sauce to a steak or simply spreading it on rye bread, topped with sliced avocado. Also good as salsa to tortilla chips!
- 300 – 350 grams of garlic
- 1 kg ripe tomatoes (unfortunately not the supertech tomato looking things at stores now)
- A big handful of parsley
- 1 fresh chili
- A few tablespoons of salt
Peel garlic. Remove tomato skin, cut them to smaller pieces. Seed the chili and cut to smaller pieces. Throw everything in blender. And this is it! Salt is quite an individual thing. For a kilo of tomatoes I added approximately 3 tablespoons. Try as you go and see what quantity is best for you.
Chili was an addition to Grandma’s recipe. She tried my version with it and liked it! I was approved.
Et voila! Works very well in stews, soups and pretty much everything that works with a lot of garlic.