Details on how to make "Ogonek" from tomatoes, garlic and horseradish

How to make "Ogonek" from tomatoes, so that it turned out to be both sour, sweet and sharp at the same time? To answer this question, you must strictly follow all of the recommendations below for the preparation of a fragrant winter sauce.

Step-by-step recipe "Ogonyoka" from tomatoes and other ingredients

Components for workpiece:

• Salt, small cookery - 2 large spoons;
• Red tomatoes fleshy ripe - 3 kg;
• Young horseradish root - 1 small piece;
• Apple 9% vinegar - ½ cup;
• Sand sugar - ½ cup;
• Garlic fresh large - 1 full glass of peeled denticles;
• Hot pepper red - 1 dessert spoon.

The right choice of the main vegetable

Having learned how to make "Ogonek" from tomatoes, you should buy large and fleshy tomatoes. If we take more juicy vegetables for this sauce, the preform will be too liquid, which is not exactly suitable for us. In addition, it is better to buy tomatoes from people who grow them independently without using all sorts of nitrate fertilizers.

Preparation of vegetables

To cook "Ogonek" from a tomato for the winter, it is required to carefully process each vegetable purchased. To do this, it is necessary to wash well the tomatoes, deprive them of the pedicels and completely dry them. Next, you need to clean a small piece of horseradish root and fresh chives. The latter ingredients will give the sauce a special flavor and proper acuity.

Vegetable processing

To understand how to make "Ogonek" from tomatoes, it should be remembered that such a sauce should be necessarily homogeneous, in the form of vegetable gruel. In order to achieve this consistency, you need to take an ordinary meat grinder and pass through it all the prepared tomatoes, horseradish and cloves of garlic. Next to the vegetables should be added hot red pepper, granulated sugar, fine table salt and apple 9% vinegar. These ingredients will not only give the sauce a special flavor and aroma, but also allow it to remain fresh for as long as possible.

Sterilization of cans in a double boiler

How to make "Ogonek" from tomatoes you already know, it remains to figure out how to clog the workpiece so that it remains unchanged for the entire winter season. To do this, take a few 750-gram cans, wash them well and sterilize them in a steamer for 10-15 minutes. The same must be done with the lids, which the sauce will later roll up.

Forming and sealing workpiece

After the acute snack is ready, and all the jars are sterilized, you should immediately begin to form the workpiece. For this, it is required to pour the "Spark" on the dishes and roll them with lids, using a special device. Next, the billet should be placed in a cold store and stored in it for up to 3-5 months.

How to serve the sauce correctly

"Ogonek" from tomatoes, horse-radish and garlic is served to the table only in the cooled state. It is recommended to present such an acute-sweet snack along with the second dishes, and also to use it during the preparation of fragrant gravy or goulash. Bon Appetit!