Georgian Tomato Sauce with Garlic, Cilantro and Chile

What you need

• 1 kg (2 1/4 lb) ripe tomatoes, cored and roughly chopped
• 5 clove garlic
• 1 bunch fresh cilantro, about 50 g, leaves and tender stems
• 1 tsp red pepper flakes, more for a hotter sauce
• 1 tsp ground coriander
• 1 tsp dried fenugreek leaves, crumbled
• 1 tbsp red wine vinegar
• 1 tsp salt, plus more to taste

Method

Restated from the original video

1. 1

   Put the tomatoes in a wide pan over medium heat. Cover and cook for 5 min until they release their juices, then uncover.

2. 2

   Simmer, stirring often, until the juices have reduced and the sauce is thick, 15-20 min.

3. 3

   Crush the garlic with the salt on a board into a smooth paste. Finely chop the cilantro.

4. 4

   Take the pan off the heat. Mash the tomatoes with a masher, or pulse briefly with a stick blender, leaving a little texture.

5. 5

   Stir in the garlic paste, cilantro, red pepper flakes, coriander, fenugreek and vinegar.

6. 6

   Taste and add more salt if needed. Let the sauce stand for 15 min so the garlic and herbs flavor it.

7. 7

   Serve at room temperature or chilled. It keeps in the fridge for up to 4 days.

Imported from kashevar.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.