Tomato Sauce – Summer

  • This is best made in the summer when you can get very ripe tomatoes.
  • Ones from the garden or the market, which are so full of flavour.


  • 4-5 large ripe tomatoes
  • ½ small onion
  • 250ml vegetable stock
  • 125ml soured cream
  • Juice of 1 lemon
  • 1-2 teaspoons of sugar – optional
  • Salt and pepper to taste


  • Skin the tomatoes using boiling water.
  • Chop the tomato up into small pieces.
  • Chop the onion into small pieces.
  • Simmer the tomatoes and onion in the vegetable stock until soft.
  • Add the lemon juice.
  • Season to taste.
  • Adjust sweetness with sugar to taste.
  • Stir in the soured cream and serve.

Tomato Sauce – Winter

  • This is a quick and easy sauce that can be made at all times of the year.
  • In olden times this could have been made in the winter when fresh tomatoes were not available.
  • This sauce is served hot.


  • 50g tomato purée
  • ½ small onion – chopped
  • 250ml vegetable stock
  • 125ml soured cream
  • Juice of 1 lemon
  • 1-2 teaspoons of sugar – optional
  • Salt and pepper to taste


  • Simmer the onion in the vegetable stock until it is a pulp.
  • Blend with a stick blender.
  • Add the tomato purée, stir and simmer for a few more minutes.
  • Stir in the just of 1 lemon.
  • Adjust the sweetness with sugar.
  • Season to taste.
  • Stir in the soured cream just before serving.


  • Add some paprika or mixed herbs to the sauce.

Hungarian Sauce

  • This sauce has its origins in gulasza much loved Polish dish of Hungarian origin.
  • This is good served with pan fried meats or kotlety-mielone – Polish large meatballs.


  • 1 onion
  • 2 tablespoons of butter
  • 1 tablespoon of plain flour
  • 250-300ml of chicken stock (can be from a cube or concentrate)
  • 2 tablespoons of tomato purée 
  • ½ teaspoon of paprika
  • ½ teaspoon of sugar
  • Juice of half a lemon
  • 125ml of soured cream or thick yoghurt
  • Salt & pepper to taste 


  • Chop the onion up into small pieces.
  • Cook gently in the butter – do not brown.
  • Cook until the onions are soft.
  • Mix together the stock, tomato purée, paprika and sugar.
  • Add the flour to the onions and cook gently whilst stirring.
  • Slowly add the stock mixture, stirring all the time.
  • Cook till the sauce is thick and uniform.
  • Add extra stock if it is too thick.
  • Stir in the lemon juice.
  • Season to taste.
  • Stir in the soured cream or yoghurt.
  • Mix well and serve.

Kotlety mielone – in Lager with Caraway

This is another variation on the theme of kotlety mielone –  Polish meatballs  or as they are called  in the USA –  meat patties and now in England as burgers.

I got this idea from my fellow blogger – Lithuanian in the USA.   In their recipe for Meatballs in barbecue sauce – instead of  bread soaked in milk – oats are soaked in milk.

This sauce is one I made years ago and have just come across it in my recipe notes & cuttings – it is super – how could I have forgotten it?

Ingredients – meatballs

  • 500g minced beef
  • 1 beaten egg
  • 50g rolled oats
  • 125ml milk
  • 1 onion
  • 1 tablespoon of caraway seeds
  • 1/4 teaspoon of ground allspice
  • Salt
  • Ground black pepper
  • Plain flour for dusting
  • Butter for frying the onions
  • Sunflower oil for frying


  • In a small bowl soak the oats in the milk for around 15 minutes.
  • *
  • Chop the onion into small pieces and fry in some butter until golden.
  • Add the caraway seeds and ground allspice and mix well together.
  • Leave to cool completely.
  • *
  • In a large bowl mix all the ingredients together, it is best to do this using both hands, making sure that all the ingredients are thoroughly combined.
  • Pour some flour onto a large plate or board.
  • Take a handful of the mixture and press it between your hands to make a flattened circle, place this in the flour and turn it over to cover both sides and edges.
  • Once coated place them on a tray dusted with flour until you have used all the mixture up.
  • *
  • Preheat the oven to GM4  – 180°C
  • *
  • Shallow fry the kotlety in hot oil, depending on the frying pan size,  you can do  4 to 5 at a time, turning them over so that both sides are done.
  • Place them in a large oven proof dish, which has a lid.
  • *
  • Pour the sauce over them, add the lid and put the dish into the oven.
  • Cook for at 75 to 90 minutes.
  • *
  • Super served with creamy mashed potatoes, pasta or boiled rice – sprinkle chopped chives or flat-leaved parsley over them before serving.

Ingredients – sauce

  • 300ml – 500ml of lager
  • 300ml of vegetable or chicken stock (can be from a cube or powder)
  • 4 tablespoons of soft brown sugar
  • 2 tablespoons of red wine vinegar
  • 4 tablespoons of tomato purée
  • 3 bay leaves


  • Place all the ingredients into a sauce pan.
  • Heat gently, stirring until the sugar has dissolved.
  • Bring to the boil.
  • Remove from the heat and pour over the kotlety.