Georgian Satsebeli with Tomato, Garlic and Cilantro

How to tell when it is ready

Cool promptly in a shallow container; refrigerate or freeze in portions.

Tips

• Score tomatoes, blanch 30 seconds, cool in cold water and slip off skins.
• Put tomatoes in a saucepan and simmer uncovered 30 to 40 minutes, stirring, until reduced and thick.
• Stir in garlic, chile, sugar, salt, vinegar, basil and khmeli-suneli.
• Stir in cilantro and cook 2 minutes.

Troubleshooting

• If sauce is thin, simmer uncovered longer.
• If too sharp, add a little sugar and taste again.

Substitutions

• Use parsley for part of the cilantro.
• Use lemon juice instead of vinegar for fresh serving.

Variations

• Add a pinch of ground coriander.
• Blend the finished sauce smooth.

Serving suggestions

• Spoon over grilled chicken or vegetables.
• Serve with roasted potatoes.
• Offer alongside bread and cheese.
• Use as a dip for fresh vegetables.

Make ahead

Measure the ingredients in advance and prepare the components described in the steps. Refrigerate in a clean sealed container and use within 4 days, or freeze for up to 3 months.

Storage

Refrigerate in a clean sealed container and use within 4 days, or freeze for up to 3 months.

Food safety

This is not a shelf-stable canning recipe; cool promptly and refrigerate within 2 hours.

Spoon over grilled chicken or vegetables. Refrigerate in a clean sealed container and use within 4 days, or freeze for up to 3 months.