Adjika from tomatoes - so different! Simple, spicy, with garlic or horseradish, raw or cooked: adjika tomatoes for every taste

Fragrant, tasty adjika from tomatoes - preparation, rather popular practically among all hostesses. And not surprisingly, it is easy and simple to cook, it is stored for a long time regardless of the method of preparation.

Tomato adjika is ideal as a seasoning for various dishes, as well as in the form of sauce for meat, poultry and vegetables.

Adjika from tomatoes - general principles of preparation

The main ingredients of adjika from tomatoes are tomatoes, salt and pepper. But the fact is that there are a lot of options for making a delicious sauce. Some people like it sharper, so much so that they would like to spew flame, others prefer an easier way to cook, so that you can eat the sauce with spoons in the bite of the main dish. Someone likes garlic flavor, and some prefer the original recipe to all classic recipes, such as green tomato adjika or with added ingredients like nuts, eggplants, apples, carrots and many other products.

It’s quite difficult to guess the taste preferences of each, but thanks to the best recipes for cooking adjika from tomatoes in various ways, collected here, you can choose the most preferred recipe for yourself.

As in any other workpiece, the main thing is quality and purity of products and proper sterilization of containers. All ingredients are ground and mixed, and depending on the recipe, they are either cooked or rolled raw.

Adjika from tomatoes with cooking thanks to the heat treatment, it turns out to be of a delicate consistency and long storage, the banks with the finished product are rolled up and cooled. You can store such a product in any dark place.

Raw adjika recipes of tomatoes are quite light, there is nothing more to do here except for processing and mixing products. Store such adjika in a cool place.

Sterilization of cans for adjika tomato

Rinse the jars thoroughly before sterilizing so that not a single drop of fat is left on them, you can walk with a sponge dipped in soda.

It is enough to boil metal covers for about five minutes, plastic ones for no more than one minute.

For sterilization, you can set up jars for 15 minutes in an oven preheated to 50 degrees, sterilize containers in a water bath, or pour into one or two fingers in jars of clean water and scroll through them in a microwave for 3-5 minutes at maximum power.

Adjika from tomatoes with cooking is spread in sterilized containers in hot form, after which the jars with contents should be completely cooled at a temperature not higher and not lower than room temperature. Raw adjika from tomatoes is placed in banks that have cooled down after sterilization.

Traditional boiled tomato adjika


three kg of tomatoes;

one kg of red Bulgarian pepper;

two pods of chili pepper;

one kg of juicy carrots;

a pound of onion;

one kg of apples;

garlic head;

a small bunch of fresh parsley;

half a glass of sugar;

one cup of 9% vinegar;

220 ml of vegetable oil;

two tablespoons of sea salt.

Cooking method:

Peel the apples by peeling them and removing the seeds.

Rinse peppers, cut the stem, remove the seeds.

Crush peeled onions and carrots, blanched tomatoes, apples and sweet peppers in a meat grinder.

Put the aromatic mixture of vegetables and fruits in a large cauldron, bring to a boil, then simmer over low heat for one hour. Stir the vegetables constantly so that the adjika from the tomatoes does not burn.

Grind chili peppers straight with seeds for more pungentness, garlic and parsley.

Add chopped ingredients to the prepared vegetables, pour in vinegar and oil, pour salt and sugar.

Bring to a boil and pour hot into sterile jars.

Adjika from tomatoes with cooking with the addition of eggplants


two kg of eggplant;

one and a half kg of tomatoes;

one kg of red bell pepper;

three pods of chili;

six cloves of garlic;

250 ml of vegetable oil;

half a cup of vinegar 9%;

120 grams of sugar;

60 grams of salt.


Rinse the eggplants, cut into large enough pieces, salt, set them aside for a while. Fifteen minutes will be enough for a specific bitterness to go along with the juice coming from the eggplant.

Peppers remove seeds from tomatoes, remove the skin.

Rinse the eggplants, throwing them in a colander, squeeze them out well.

Twist the garlic and all the prepared vegetables in a meat grinder.

Put the vegetable mass in a saucepan, add salt, granulated sugar and vegetable oil.

Cook for 40 minutes after boiling, then pour in the vinegar and cook for another 15 minutes.

Pour the prepared tomato adjika into pre-prepared sterile jars of small size, roll up.

Adjika from tomatoes without cooking "Ostrenkaya"


one and a half kg of tomatoes;

500 grams hot chili pepper;

two cloves of garlic;

100 grams of horseradish;

30 grams of salt.

Cooking method adjika from tomatoes:

Peel the horseradish root as quickly as possible and twist it through a meat grinder. Speed ​​is needed due to the fact that horseradish is a very vigorous root and its processing causes tearing. Chopped horseradish clean temporarily in a plastic bag so that its smell does not irritate the mucous.

Peel the remaining vegetables, cut into pieces suitable for scrolling, and pass through a meat grinder. Add salt, deferred horseradish, mix thoroughly.

Prepare jars with a volume of not more than two hundred grams, put ready-made adjika in it without tomatoes. Close the container.

Adjika from tomatoes without cooking with basil and ginger


1 kg 200 grams of tomatoes;

300 grams of chili pepper;

100 grams of ginger root;

100 grams of fresh basil;

60 grams of salt;

850 grams of sweet pepper;

100 grams of garlic.

Cooking method:

Rinse and dry the greens, remove the twigs, leaving only the leaves.

Peel and chop the ginger root and garlic.

Pour the tomatoes for several minutes with boiling water, gently prying off near the base, peel them off.

Remove seeds from peppers.

Grind everything in a meat grinder, add salt.

Allow the aromatic mass to infuse for 30 minutes to completely dissolve the salt.

Mix again and place in sterile jars.

Adjika of tomatoes with garlic and zucchini


three kg of tomatoes;

280 grams of young garlic;

350 grams of squash;

one and a half kg of Bulgarian pepper;

four hot peppers;

30 grams of sugar;

80 grams of salt;

80 ml of 9% vinegar.


Zucchini for this recipe is suitable only for young people. In ripe fruit, the structure is not suitable for tender adjika from tomatoes. Wash the zucchini, remove the peel, cut into pieces.

Peeled tomatoes, slices of zucchini, peeled garlic and peppers without seeds, place in a blender bowl and chop.

Add vinegar, salt and sugar to the vegetable mass, mix.

Arrange the finished sauce in sterile jars, the product will be ready for use in a couple of days.

Adjika of tomatoes with garlic "Appetizing"


2 kg 800 grams of tomatoes;

500-600 grams of Bulgarians. pepper;

a pound of garlic;

ripe chili peppers;

two tablespoons of sugar;

salt - three spoons.

Cooking method:

Prepare all vegetables for scrolling in a meat grinder: wash, clean, remove excess.

Crush vegetables, add sugar and salt to mass, mix.

Let adzhika from tomatoes stand for a day in the refrigerator, mix again and place in banks that have been sterilized in advance by any of the above methods.

Adjika from tomatoes without garlic with horseradish "Five Minute"


1 kg 700 grams of tomatoes;

10 grams of black peppercorns;

110 grams of salt;

1 kg 350 grams of bell pepper;

150 grams of horseradish;

160 ml of 9% vinegar.

Cooking method:

Blanch tomatoes.

Grind peppercorns in a mortar.

Pepper peel.

Horseradish grate.

Tomato pulp and pepper scroll in a meat grinder, add grated horseradish and ground pepper, salt.

Stir all the ingredients very carefully so that the pepper is distributed throughout the mass.

Pour in the vinegar, stir again.

Before spinning, hold the adjika of tomatoes for about four hours in the refrigerator.

Mild Garlic Tomato adjika


three kg of tomatoes;

one kg of carrots;

700 grams of paprika;

one and a half kg of green apples;

140 ml of vinegar 9%;

130 grams of sugar;

45 grams of salt;

60 ml vegetable oil.

Cooking method:

Take care of the preparation of vegetables: leave only the flesh of the apples, remove the skin from the tomatoes, remove the seeds from the peppers, and remove the skin from the carrots.

Grind the vegetables in a blender or meat grinder, after cutting the vegetables into convenient pieces.

Put the tomato mass in the pan, cook for about an hour on the slowest fire, sometimes stirring the tomato adjika.

A few minutes before the end of cooking, add the remaining ingredients.

Spread the prepared sauce hot in sterile jars. Cool, store for storage.

Simple adjika from tomatoes


4.3 kg of ripe, but not overripe tomatoes;

1.3 kg of Bulgarians. pepper;

two chili pods;

120 grams of sugar;

salt - 90 grams.

Cooking method:

Clean the bell peppers from the seeds.

Dip the tomatoes in boiling water, carefully remove the skin.

Chili can get rid of seeds, or you can leave it so that only cut the stem. Hot peppers will need to be cut into small cubes, if there is no desire to bother, then simply chop in a bowl with a blender.

Tomatoes and peppers scroll in a meat grinder.

Mix all the ingredients in a large basin, leave in the refrigerator overnight.

In the morning, place the adjika from the tomatoes in sterile jars.

Simple adjika from tomatoes "Siberian-style"


one kg of ripe red tomatoes;

two pieces. bell pepper;

80 grams of chopped horseradish;

50 grams of minced garlic;

10 grams of granulated sugar;

20 grams of salt.

Cooking method:

All vegetables are peeled and scrolled in a meat grinder.

Add salt and sugar, stir.

Bring tomato adjika to a boil, boil for 15 minutes.

Put the mass in sterile jars, put the container with adjika from tomatoes in a heated oven. Sterilize for 15 minutes.

Close and cool the finished sauce.

Raw adjika from tomatoes with apples


three kg of tomatoes;

1 kg 300 grams of sweet and sour apples;

80 grams of salt;

five tablets of aspirin;

three cloves of garlic.

Cooking method:

Rinse the apples thoroughly, cut into two parts, remove the core, peel, cut into slices convenient for chopping in a meat grinder.

Wash and chop the tomatoes.

Twist both ingredients, add sliced ​​garlic, aspirin tablets and salt. Mix everything thoroughly.

Remove the adjika from the tomatoes in the refrigerator for a day so that all the tablets and salt dissolve in the vegetable juice.

After a day, mix the appetizing mixture again and transfer to a sterile container.

Raw adjika from tomatoes "Useful"


one and a half kg of Bulgarian pepper;

one and a half kg of red tomatoes;

a pound of garlic;

320 grams of onions;

45 grams of salt;

300 grams of horseradish.

Cooking method:

Rinse, peel and dry all the vegetables included in the adjika tomato.

Banks of suitable size sterilize.

Grind all the vegetables in a meat grinder, mix the mass with salt.

Put the finished sauce in prepared jars, roll up the lids, cool.

Spicy adjika made from green tomatoes


3 kg 500 grams of green tomatoes;

200 grams of chili pepper;

500 grams of red tomatoes;

400 grams of Bulgarian pepper;

250 grams of peeled garlic;

300 grams of juicy carrots;

600 grams of sweet and sour apples;

130 ml of oil grows. olive or sunflower;

120 grams of salt;

30 grams suneli hop;

20 grams of fresh dill, parsley and basil.


Green tomatoes for adjika tomatoes should be dense, not spoiled and not mashed. It is difficult to remove the skin from them, so just sprinkling them with boiling water will not be enough, it will be necessary to make an incision at the base and then place in boiled water for at least three minutes. Then pick up the skin from the incision and pull down. It takes a little time, but the result is worth it.

Clean the remaining vegetables as usual.

Scroll all the ingredients in a meat grinder, chop the tomatoes separately.

Add salt, hops-suneli, finely chopped, washed and dried greens to the vegetable mixture. Stir. Store the fragrant apple-vegetable mixture for 30 minutes in the refrigerator.

After half an hour, add twisted tomatoes to the settled vegetables.

Cook vegetables 45 minutes on low heat.

Put the finished tomato adjika in jars.

Spicy adjika made from green tomatoes


4 kg 500 grams of green tomatoes;

220 ml of olive oil;

180 grams of salt;

200 grams of grated horseradish;

5 pods of hot chili peppers.

Cooking method:

In this recipe, you do not need to remove the peel from the tomatoes, it is enough to wash the tomatoes thoroughly and cut off the bases. Pay attention to the peel of tomatoes, it should be whole, without dark spots, it is better to put off bad fruits or cut off damaged places well.

Horseradish peel and chop.

Skip the hot chili peppers and green tomatoes in a meat grinder.

Mix the tomato mass with chopped horseradish.

Pour in the oil, add salt, mix.

Put the aromatic mass in jars, twist, put away for storage.

Adjika from tomatoes with horseradish "Beetroot"


one kg of tomatoes;

500 grams of juicy sugar beet;

one kg of red Bulgarian pepper;

120 grams of horseradish;

50 grams of garlic;

20 ml of oil;

30 grams of sugar;

50 grams of salt.

Cooking method:

First of all, boil the beets, peel off the finished vegetable, grate the vegetable, put it in a saucepan, add oil, fry for five minutes.

Add chopped peppers and tomatoes to the beetroot mass, boil for another ten minutes, then add horseradish twisted in a meat grinder and garlic passed through a garlic press, sugar and salt. Cook another five minutes.

Arrange the prepared bright juicy adjika from tomatoes and beets in sterile jars.

Adjika of tomatoes with horseradish and walnuts


400 grams of red tomatoes;

800 grams of red bell pepper;

200 grams of red chili;

200 grams of chopped walnuts;

50 grams of chopped horseradish;

5 grams suneli hop;

5 grams of spirits;

10 grams of coriander;

5 grams of ground paprika;

20 grams of cilantro;

20 grams of granulated sugar;

30 grams of salt.

Cooking method:

Bulgarian pepper wash, remove the seeds, stalk. Do the same with hot pepper.

Remove the peel from the tomatoes, first dipping them with boiling water, then dipping them in cold water.

Dry the walnuts a little in a dry pan, chop in a mortar.

Cilantro, rinse, dry.

Mix vegetables scrolled in a meat grinder with nuts, salt, chopped cilantro, spices and sugar.

Boil the mass in a large cauldron for twenty minutes.

Grind the horseradish root and garlic, add them to the finished adjika, mix.

Put the adjika from the tomatoes in jars, sterilize in the oven for ten minutes. Close the lids.

Adjika spicy of "Burning" tomatoes


one kg of tomatoes;

one and a half kg hot chili peppers;

350 grams of garlic;

40 grams of salt.


Wash the chili pepper, cut the stem, do not remove the seeds, so adjika from tomatoes will turn out even sharper.

Blanch the tomatoes, twist in a meat grinder.

Chop the garlic using a fine grater, press or blender, as convenient.

Stir all prepared vegetables, add salt.

Bring the adjika from the tomatoes to a boil, cook for just ten minutes, then turn off the gas.

Put the prepared hot sauce in small sterile jars.

Adjika spicy tomato "Spark"


a pound of red tomatoes;

one kg of hot pepper;

5 grams of dried basil;

10 grams of hops-suneli;

50 grams of walnuts;

35 grams of salt.

Cooking method:

Submerge the tomatoes for two minutes in boiling water, then rinse in cold water. Remove the skin.

Cut the tomatoes into two parts and use a spoon to remove the core. The central part of the tomatoes is watery, and for this recipe you only need the pulp of the fruit.

Pepper seed, do not forget to wear gloves.

Fry the nuts a little in a dry frying pan and chop.

Scroll hot peppers and tomatoes in a meat grinder, add dried herbs, chopped nuts, salt.

Knead the mixture, spread the aromatic burning adjika from tomatoes into jars.

Tomato Adjika - Tips and Tricks

  • If you want your adjika from tomatoes to be especially tasty and fragrant, choose only high-quality vegetables. Tomatoes and peppers should be fleshy, garlic not over-dried and not sprouted.
  • If adjika contains spices and spices, do not be too lazy to fry them lightly in a dry pan, this will make the flavor of the finished adjika from tomatoes more vivid and saturated. The main thing is not to burn.
  • If there is hot hot pepper in the recipe, do not forget to wear gloves before working with it, this will protect your hands from possible burns.
  • It is best to cook adjika from tomatoes in a saucepan or cauldron, in extreme cases, use any other dishes with a non-oxidizing surface.
  • Prepare a small container for storing adzhika. For weak adjika from tomatoes, half-liter cans are also suitable.
  • To make the taste of the finished sauce more intense, grind the spices, garlic and herbs in a mortar.
  • An interesting and unusual taste in adjika from tomatoes is obtained if the bell peppers are slightly rolled in the oven. To do this, wash the vegetables, dry with a towel, cut into several parts, mix with a few drops of oil and, laying on a baking sheet, simmer on a quiet fire for about fifteen minutes.
  • Chili pepper can be replaced with ordinary red ground pepper. The aroma of adjika from tomatoes will not be so bright, but the sauce will turn out quite spicy.
  • Do you like bright red color in adjika? Add more red bell pepper. It is thanks to this ingredient, and not tomatoes, adjika from tomatoes that turns out so bright and colorful.
  • Want to experiment with flowers? Choose green or yellow vegetables. It is recommended only in a raw recipe, otherwise after cooking your sauce will become unappetizing brown.
  • To reveal all the taste qualities of adjika from tomatoes, do not grind vegetables in mashed potatoes, let small pieces remain.
  • Adjika from tomatoes can be frozen, this will not affect the taste of the thawed product. If you have prepared the sauce as an addition to the main dishes, this storage method will be very convenient.
  • The meat marinated before frying in adjika from tomatoes is incredibly tasty, juicy and beautiful.
  • Store adjika from tomatoes should be either in the cellar or in the refrigerator.

Watch the video: Armenian Tomato Sauce Lecho Recipe - Heghineh Cooking Show (March 2020).