Despite its external simplicity, sprats in tomato can represent something more than what we are accustomed to seeing as the contents of tin cans. Having bought a fresh fish, you can prepare a terrific snack in tomato sauce yourself, and then serve it to a meal cold or hot, accompanied by a favorite side dish or just a piece of fresh bread. On how to prepare the sprat in tomato at home, we will describe in the following recipes.
A simple recipe for sprats in tomato at home
Ingredients:
- fresh sprat - 370 g;
- tomato sauce - 190 g;
- Fenugreek seeds - 2 g;
- white onions - 60 g;
- hot peppers;
- sugar - 5 g.
Preparation
After heating a small amount of sunflower oil in a frying pan, cut the bulb and spread it on the heated surface. Season with a frying of fenugreek, spicy pepper, sugar and sea salt. After bringing the onion to half-ready, pour it with tomato sauce or tomatoes in its own juice. As soon as the sauce begins to boil, pour 60 ml of water to it and put the fish, previously cleaned from the entrails and head. After adding fish, the fire is diminished and the lid is covered with a lid. Stew for a half hour.
By analogy, you can prepare and sprat at home in the multivark, pre-pass the onion using "Baking", and then switch to "Quenching" for all the same half hour.
Recipe for cooking sprats in tomato at home
And now let's step back from the usual "canning" format of the dish and make a sprat in tomato for dinner, get a decent dish in the Mediterranean manner for a modest price.
Ingredients:
- fresh sprat - 460 g;
- cherry tomatoes - 180 g;
- tomato juice - 60 ml;
- hot pepper - to taste;
- parsley greens and garlic - to taste;
- lemon juice, olive oil - 30 ml each.
Preparation
After heating olive oil in a frying pan, fry on it a pair of crushed garlic cloves directly in the shell for 1-2 minutes. We extract the denticles from the oil, and in their place we put 2/3 of sliced greenery with the tomatoes cut in half. When the juice starts to flow from the cherry, fill the contents of the pan with tomato juice (for flavor you can also add a couple of tablespoons of white wine) and let the sauce boil for 7-8 minutes. While the sauce is on the stove, peelings are cleaned, cutting off the heads and removing the entrails, and then we place them on the rest of the ingredients on the fire. Stew the fish for 3-7 minutes, then serve with the remaining herbs, watering the lemon juice. The ideal company for such a dish is a glass of wine and fresh bread.
Sprat in tomato at home in the oven
Preparation of fish in the oven is necessary in the situation when you are going to harvest canned goods from sprat for future use. In this case, the cooking time is stretched, and the final taste of the dish becomes similar to everyone familiar with the purchased fish.
Ingredients:
- sprats - 480 g;
- fresh tomato 420 g;
- white onion - 160 g;
- vegetable oil - 90 ml;
- vinegar - 40 ml;
- sugar - 5 g.
Preparation
Tomatoes blanch and take off their peel. The pulp is separated from the seeds and we rub with a blender or meat grinder. Put the resulting tomato puree on the fire and stew for about 20-25 minutes. Separately, in an abundance of butter, fry the onions cut into half rings. Together with onions, you can also put carrots and garlic, if you want. Transfer the roast into tomato sauce along with peeled sprats. Before sending to the oven, we add the dish with vinegar and spices, and then cover the brazier with the fish. To cook sprats in tomato at home, it usually takes about 2.5 hours, while the oven should be brought to a temperature of 160 degrees.