Tomatoes have been on our tables for a long time and are invariably considered an integral part of the diet. It is not surprising that the use of this vegetable and its derivatives in the preparation of various sauces and gravies is perhaps the most common compared to other products. For example, a number of traditional dressings include a recipe for sauce with sour cream, which is prepared with the addition of tomato paste.
At home, sour cream sauce with tomato: the technological map accepted in world cuisine allows you to prepare it quickly and very easily. This is possible due to the simplicity of the process itself, as well as the inclusion in the recipe of simple and accessible ingredients that do not require complex culinary tricks during processing.
With juicy tomato sauce, any dishes on the table will sparkle with new colors, which is why most housewives call this recipe one of their favorites. It is convenient to prepare it not only for Sunday lunches and dinners, but also on weekdays, when there is no time for complex dishes, but you really want to pamper your family with delicious food.
You will need:
- Sour cream (fat) – 350 ml
- Tomato paste – 2 tablespoons
- chicken broth – 200 ml
- Butter – 50 g
- Wheat flour – 2 tablespoons
- Parsley, fresh – 1 small bunch
- Black pepper, ground – taste
- Dried paprika – taste
- Salt – taste
Number of servings – 5
Cooking time – 35 minutes
Tomatoes with cream
The combination of the taste of tomatoes and sour cream in the sauce will be ideal only if all the products are selected correctly. First of all, this concerns sour cream, which is presented in wide quantities on store shelves. It is worth immediately noting that when purchasing you need to pass by low-fat sour cream –
a product with a very low fat content, as well as modern substitutes such as yogurt. A good tomato-sour cream sauce requires a fatty dairy product with a thick consistency and a pronounced creamy taste. This sour cream can be found in the natural products departments of supermarkets and farm shops. Probably, its cost will be slightly higher than the usual store-bought equivalent, but the benefits and taste will be much greater.
Tomato paste is selected depending on the experience of the housewife herself. Most women have long ago taken note of their favorite brand of product, so it is best to choose a pasta that has already been used many times in preparing dishes and sauces.
You can make your own pasta using tomatoes in their own juice, but this recipe will take much longer.
- Place the butter in a deep frying pan and melt until liquid. When it reaches the specified condition, a couple of tablespoons of wheat flour are added to it, then everything is mixed with a whisk to remove lumps. The flour is fried for several minutes until its color becomes light creamy. Now tomato paste is added to the mixture, and everything is heated together for another 2 – 3 minutes.
- After this, you can add heated chicken broth to the preparation, then stir thoroughly to avoid lumps. Black pepper, salt and paprika are added. In this form, the workpiece simmers for about 5 minutes; After this time, sour cream is poured into it. The dressing is stirred and heated, without boiling, for 10 minutes. Its readiness will be indicated by noticeable thickness and viscousness.
- At the end of cooking, fresh parsley is added to the sauce, which is pre-chopped as much as possible in a blender. The greens puree is added to the dressing a few minutes before turning off the stove. The finished sour cream and tomato sauce is infused under a closed lid for about 5 minutes, after which it can be served.
Innings
Like other sour cream dressings, the recipe for tomato sauce with sour cream does not require storage. The maximum period is 1 day, and the sauce should be heated carefully so that the sour cream does not begin to curdle during repeated heat treatment.
It is best to prepare exactly the required amount of gravy, calculating one extra portion for the reserve. The sauce can be served in different forms and with a variety of dishes:
The recipe for this sauce is worth taking note of every housewife. Knowing how to prepare tomato-sour cream sauce, you can always be sure that any dish planned for lunch on weekends or weekdays will turn out much tastier and healthier.
Bon appetit!
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Let's start preparing the sauce for cabbage rolls with onions. Initially, of course, it must be cleaned, and only then cut into pieces. How to cut? Whatever you like: half rings, cubes, quarter rings - how you present it in the sauce, cut it. I cut it into thin quarter rings. Place the onion in a hot frying pan and start frying. Don't forget to add vegetable oil there too. Don't make the heat too high, the onions will only burn, and we want them to cook evenly.
Well, while it's roasting, peel the carrots. I like to grate it on a grater, which is finer than a beet-carrot grater. In this case, the carrots will completely dissolve in the sauce (my youngest does not like them stewed or boiled).
Add the carrots to the onions and continue frying. Two minutes is enough.
Next comes tomato paste. She also loves roasting, after which all the aromas and tastes are revealed. Fry for another minute and add sour cream. I don’t like using full-fat sour cream, because I don’t need the extra calories, and the taste with 15% sour cream will be about as good as with 30%.
Stir and heat the vegetables with sour cream for a couple of minutes.
It's time to add seasonings and herbs. As you can see in the photo, I take a piece of hot red pepper (I choose the seeds), but this is definitely not necessary. You can simply season with regular black pepper.
Add salt and herbs. I always use the traditional dill and parsley, and to give the sauce a little more flavor, I always add cilantro. A little, about a tablespoon of finely chopped or, as in my case, all the greens were freshly frozen (I urgently use last year’s leftovers). So, I have 1 tablespoon each of parsley, dill and cilantro.
All that remains is to add water and bring the sauce to the consistency that you like and taste. For me, the optimal option is 250-300 grams. Bring the cabbage roll sauce to a boil and simmer over very low heat for about 2 minutes. If you are going to pour it into ready-made cabbage rolls, then simmer for 5-7 minutes. If you pour it over the cabbage rolls for stewing in the oven or pan, then simmer for a minute or two and carefully pour the sauce onto the tightly packed cabbage rolls and simmer until the latter are ready. After simmering, I throw away the chili pepper.
Sour cream sauce is the easiest to prepare. Its main advantage is that you can change the composition. This way you can make many different sauces. There are different compositions of this sauce:
- with garlic
- with mustard
- with cheese
- with tomato
- with horseradish
- with mushrooms
Mustard-sour cream sauce
Prepare the products:
- 2 hard-boiled yolks
- 2 cups sour cream
- 1-2 tablespoons mustard
- a teaspoon of sugar
- salt, pepper to taste
Add all ingredients to a blender glass. Mix thoroughly. Ready. Calorie content of 100 g of product is 458 kcal.
Tomato-sour cream sauce
- 1 cup sour cream
- 1 glass of water
- 2 tablespoons butter
- 2 tablespoons tomato paste
- 2 tablespoons wheat flour
- salt, pepper, paprika to taste
Heat a frying pan and melt butter in it. Add flour and fry it until golden brown. Constantly stirring the flour, pour in water in a thin stream. Then add sour cream and tomato paste. Mix well and simmer for 5 minutes. At the end, add spices.
Instead of tomato paste, you can use fresh tomatoes. To do this, you need to peel them and finely chop them (with a knife or in a blender), and then add them to the frying pan with the rest of the ingredients.
Calorie content of 100 g of sauce is 356 kcal.
Cream cheese sauce
- 100 g sour cream
- 40-50 g of hard cheese (I usually take Soviet, Dutch or Parmesan)
Three cheeses on the finest grater. Melt the butter in a frying pan. Add flour and fry it lightly. Add sour cream and cheese, simmer for 3-5 minutes. Calorie content - 321 kcal.
Sometimes I cook differently. I take:
- 100 g sour cream
- 50 g mayonnaise
- 50 cheese
I grate the cheese on the finest grater. I mix mayonnaise with sour cream and add cheese. I beat it well and that's it. Calorie content - 517 kcal.
Creamy sour cream sauce
This is a very smooth sauce. True, it is high-calorie - 527 kcal per 100 g.
- 100 g sour cream
- 80 ml cream (I take 33-35% fat).
- 1-2 tablespoons wheat flour
- 1-2 tablespoons butter
Melt the butter. Fry flour on it. Add sour cream and flour. Heat for 3-5 minutes over low heat, without bringing to a boil.
Sour cream sauce with garlic
This spicy sauce can be used as a seasoning for meat. Or you can spread it on a piece of bread and eat it with borscht, for example.
- sour cream 100 g
- garlic -2-3 cloves, peeled
- mayonnaise 50 g
- pepper salt
I also like to add a lot of herbs to garlic sauce. In season I add fresh herbs (dill, parsley, basil), in winter I use dried or frozen.
September 8, 2016
Sour cream sauce with tomato is one of the most popular derivatives of basic sour cream sauce. If preparing basic sour cream sauce is not a problem for you, then transforming it into sour cream with tomato is a matter of a few minutes. It is enough to heat a couple of spoons of tomato puree or a spoon of tomato paste to a boil, add to the sour cream sauce, stir and simmer for a couple of minutes. If you have never prepared sour cream sauces before, then you have the opportunity to look at the link, where the cooking process is described in detail, with photos, step by step. We will once again briefly show how this is done.
Sour cream sauce with tomato is widely used in cooking to accompany dishes of minced meat, poultry, fish, as well as for stewing and baking vegetables, including stuffed dishes. Like the main sour cream sauce, it is prepared natural (with undiluted sour cream) or with sour cream diluted with white sauce, prepared with broth or vegetable decoction, thickened with flour sautéed in butter. We give both recipes based on 500 grams of sauce.
You can use sour cream for the sauce of any fat content according to your preferences, but preferably fresh, not too sour - there is less risk of flakes forming, although sour cream sauces are rarely complete without them
Tomato puree or tomato paste is used as a tomato component, which determines the peculiarity of the sauce in comparison with the main sour cream. Tomato paste is much thicker than tomato puree, so it is added to the sauce at about half the amount. If desired, you can add a spicy flavor to the sauce by adding ground red or black pepper.
- Preparation: 5 minutes
- Preparation: 20 minutes
- It will turn out: 500 gr
For natural sour cream sauce with tomato:
25-30 grams of wheat flour
25 g butter
For sour cream tomato sauce with sour cream diluted:
250 g broth or decoction
25-30 grams of wheat flour
25 g butter
50 grams of tomato puree or 25 grams of tomato paste
salt, sugar, ground red or black pepper to taste
Prepare natural sour cream sauce with tomato:
1 Place the sour cream in a saucepan of suitable volume and bring to a boil over low heat.
2 Heat the butter in a frying pan and, over low heat and stirring, sauté the sifted flour with the butter - literally 1-2 minutes, until it acquires a light creamy hue and a pleasant aroma.
3 Add tomato puree or tomato paste, and with active stirring, continue sautéing for another 7-10 minutes. Then cool a little and mix the contents of the pan with hot sour cream.
4 Mix well, add salt, sugar, pepper to taste, or other ground spices recommended for the dish for which the sauce is being prepared, bring to a boil over low heat and simmer for 3-5 minutes so that the flour disperses and thickens the sauce. If flakes and lumps cannot be avoided, then the sauce will have to be strained through a sieve and brought to a boil again. Ready
Prepare sour cream and tomato sauce with sour cream:
1 Everything is almost exactly the same, only we replace half of the sour cream with broth or broth. We use meat or chicken broth. You can use fish broth for fish dishes if it has a pleasant, not pungent smell. That's all you need.
2 Saute the flour in the same way with oil (we leave a little oil for sautéing the tomato), then cool slightly and little by little add hot broth to the flour.
3 Grind the flour with the broth to make a “porridge” without lumps. We dilute it with the remaining broth and simmer for a couple of minutes until it acquires a sauce consistency.
4 Bring the sour cream to a boil.
5 Combine with prepared white sauce.
6 Heat the tomato puree or paste with a small amount of oil to eliminate the damp taste characteristic of tomato mixtures.
7 Transfer the sauteed tomato to the sauce, add salt, sugar, pepper to taste, mix.
8 Bring to a boil, boil for 3-5 minutes, strain if necessary.
9 And again - done
The sauce is medium thick. If desired, the thickness of the sauce can be adjusted by adding more or less flour. The consistency of the sauce is pleasantly viscous; the taste harmoniously combines sour cream and tomato notes. If you want to enhance the aroma of the sauce, then it is not forbidden to use other spices and mixtures of herbs that are suitable for the dish for which the sauce is being prepared. You can add the desired spiciness to the sauce with pepper.
If you serve sour cream and tomato sauce in a gravy boat, then it should be heated before filling. More often, the sauce is simply added to the plate with the main product.
Dishes stewed and baked in sour cream and tomato sauce are very appetizing. Usually, home cooks simplify the preparation by simply adding tomato compounds and sour cream to the dish when stewing, but without adding sautéed flour instead of sauce, you get a rare gravy, and with proper preparation you will immediately feel and appreciate the difference
Here are our favorite dishes using sour cream and tomato sauce - homemade cabbage rolls.
Stuffed peppers, zucchini or eggplants.
Almost all baked vegetable dishes turn out very tasty in it. We recommend
Sour cream sauce is a dressing that can be used for a wide variety of dishes, both vegetable and meat. In addition, if you cook it from a low-fat product, it will also be quite dietary.
The easiest way to make sour cream sauce is using the classic recipe. Rest assured, it will be the perfect complement to almost everything you traditionally serve for dinner.
Required ingredients:
200 g sour cream;
two tablespoons of flour;
spices to taste, salt.
Cooking process:
1. Place the specified amount of flour in a frying pan heated over low heat and fry a little until the color turns golden brown.
2. Carefully start adding sour cream, which was seasoned with spices in advance, and constantly stir the mixture. It’s even better to beat it with a whisk so that there are no lumps at all.
3. Cook the mixture over low heat for a couple of minutes until it thickens, remove and serve.
With added garlic
Sour cream sauce with garlic is prepared just as quickly as the classic version, but it is more piquant. It goes great with fish, chicken and various beer snacks.
Required ingredients:
Fresh herbs and any seasonings you wish;
garlic - a few cloves, based on your preferences;
about 200 grams of sour cream or as needed.
Cooking process:
1. Place sour cream in a deep container.
2. Add grated or crushed garlic and herbs there. The latter, of course, must be finely chopped first.
It’s good to use dill and green onions in a sauce like this.
3. Add the selected spices, add salt and lightly beat the mixture with a whisk or mixer. But it’s better not to use a blender, otherwise the greenery will practically cease to be felt.
4. The finished sauce can be cooled a little and used for its intended purpose.
How to cook for meatballs
If you want to diversify your usual dish, be sure to prepare sour cream sauce for meatballs. 
Required ingredients:
About two tablespoons of flour;
sour cream - a package weighing approximately 0.2 kg;
to enhance the taste, use any seasonings;
150 milliliters of cream.
Cooking process:
1. Heat the frying pan well, but only over low heat, put the flour there and fry it a little until golden brown.
2. Combine the cream with sour cream, add seasonings and pour this mixture into the pan. Stir immediately, without ceasing, until the desired consistency is reached.
3. Cook the mixture for a couple more minutes without increasing the heat, then remove from the stove and pour over the finished meatballs.
Sour cream sauce for fish
Sour cream goes very well with almost all seafood, so why not make a sauce for fish? This dressing will give the dish a special tenderness and rich creamy taste.
Ingredients for the sauce:
Any seasonings you wish;
20 grams of flour;
about 400 grams of sour cream, preferably low-fat;
approximately 30 grams of butter.
Cooking process:
1. Pour flour into a frying pan that has been heated in advance over low heat.
2. Stirring constantly, bring it to a beautiful golden color and add butter so that a mass with small lumps comes out.
3. Pour in sour cream. It is better to take it not fatty, otherwise the sauce will come out very thick.
4. Mix the dressing well until smooth, you can even use a whisk, and season with spices. Be sure to add salt and black pepper, and the rest is optional.
5. Keep the mixture on the stove for literally another minute so that it becomes thicker, and remove from the stove.
For chicken
The sauce for chicken is no less tasty. It is suitable for serving ready-cooked meat, for baking and even for snacks such as nuggets. 
Required ingredients:
A small bunch of fresh herbs and seasoning to your taste;
approximately 200 milliliters of milk and the same amount of sour cream;
2 – 3 cloves of garlic.
Cooking process:
1. Transfer sour cream into any container, add greens to it, which must first be cut very finely. The best ingredients for the sauce are parsley, dill and cilantro.
2. Mix everything well, add garlic, passed through a press or simply grated.
3. Sprinkle the dressing with spices. Be sure to add salt and ground pepper. Mix the mixture again until smooth.
4. If you serve an appetizer or already prepared chicken, you can leave the sauce as is.
5. In case of baking, frying or stewing, pour warm milk into the resulting mixture and add the sauce to the dish.
With mushrooms
Required ingredients:
One small onion;
about 250 grams of champignons or other mushrooms;
a glass of sour cream;
various seasonings and herbs to suit your taste.
Cooking process:
1. Cut the selected mushrooms into small slices. Chop the onion into small cubes and place the ingredients in the pan.
2. Simmer the ingredients over medium heat until all the moisture that has formed is removed from the mushrooms and they become more rosy.
3. Mix fried mushrooms and onions with sour cream, add finely chopped herbs and spices, salt and a mixture of peppers.
4. First, mix everything well, and then beat a little in a blender so that the mass becomes more homogeneous and there are no large pieces of mushrooms in it.
Tomato-sour cream sauce
Required ingredients:
Two tablespoons of butter and the same amount of flour;
one small onion;
add spices as you wish;
a package of sour cream weighing 400 grams;
30 grams of tomato paste or tomato puree.
Cooking process:
1. Place the flour in a heated frying pan; the heat level should be slightly below medium.
2. Fry lightly until it turns golden brown, then add oil. Mix well, pour in sour cream and constantly stir the sauce for another 6 - 8 minutes so that unpleasant lumps do not form.
3. Season the mixture with seasonings, you can also add a little crushed garlic.
4. Place the onion, chopped into cubes, into another frying pan. Fry it until golden brown, add tomato paste or puree and keep the food on the fire for some time.
5. Mix the sour cream mixture with the tomato mixture and continue cooking for about five minutes. Now the sauce is ready!
Cooking with mustard
Another very light and delicate option for making sour cream sauce.
It is great for dressing vegetable salads and for egg snacks.
Required Products:
One tablespoon of non-hot mustard;
seasonings to your taste;
1 tsp. vinegar;
two tablespoons of vegetable or olive oil;
about 250 grams of sour cream.
Cooking process:
1. Place the indicated amount of the selected oil in a container, add a little mustard to it and mix well so that the components are evenly distributed and form a homogeneous mixture.
2. Carefully add sour cream into it. Stir the sauce constantly, bringing it to the desired state.
3. Pour in a little vinegar, add spices, sprinkle with salt and a mixture of peppers. Don’t overdo it with the latter, as the mustard already gives some spiciness. You can also add a pinch of sugar to the sauce.
4. Mix the resulting dressing and use it to serve the selected dish.
As you can see from the proposed recipes, sour cream-based sauce is very easy to prepare. It uses only the simplest and most inexpensive products, the combination of which gives an interesting and rich taste. Don't be afraid to experiment, add other components to improve the result. Let your sour cream sauce “sweep away” from the table first!
