Pamidvris Satsebela

(Tomato Sauce)

This sauce often accompanies basturma, grilled marinated meat. The prunes add a hint of sweetness, while the coriander adds depth. Try serving his sauce with American-style steaks.

Makes One Quart

1 large onion, peeled and finely chopped
2 large garlic cloves, peeled and minced
1/4 cup of corn oil
3 pound of ripe tomatoes, cut into eights
1/2 cup of pitted prunes
1 teaspoon of salt
1 1/2 teaspoons of freshly ground black pepper
2 teaspoons of paprika
2 1/4 teaspoons of ground coriander seed
1/2 teaspoon of cayenne

In a saucepan saute the onions and garlic in the oil until soft, then add tomatoes. Cook gently, covered, for 45 minutes, or until the tomatoes are soft. Put through a food mill or strainer, pressing hard on the solids.

Return the sauce to the pan and add the remaining ingredients. Simmer, covered for 10 minutes.

Serve hot or at room temperature. The sauce will keep in the refrigerator for up to a week. Reheat to serve. If placed in a sealed jar the sauce will last in the freezer for a long, long time.

Recipe from Niko Dadiani

If you have further information...
We have collected here quite a bit of information about Georgia, but we are looking for more. If you have information about this section that you think may be of interest to researchers, please send us the information using the Submission Form.