Surely each of us remembers the taste of gobies canned in tomato, which in Soviet times could be bought for 50 kopecks. It was tenderest fish, used as a separate dish or ingredient for the preparation of a "culinary masterpiece". Among today's wide range canned fish, it is hardly possible to find a truly delicious product. But it is quite possible to cook gobies in tomato at home. Moreover, such a dish turns out to be very tasty, and it is prepared easily and simply.

Cooking process

To prepare the gobies in a tomato, we need the following ingredients:

    Three kilograms of freshly frozen gobies. If you're wondering why so many? I will answer simply - you will not be able to tear yourself away from this delicious dish. Moreover, you will definitely want to treat relatives and neighbors with such a masterpiece;
    300 gr. onion;
    4 small carrots;
    3 bay leaves;
    3 cloves;
    3-4 peas of allspice;
    1 tsp Sahara;
    1 s. l. flour;
    100 gr. vegetable oil;

We wash the gobies under running water and clean them from the internal organs. You also need to get rid of the heads, just don't rush to throw them away, because cats just love such treats.


Next, you need to cut the onion into half rings, grate the carrots and mix with the fish. Add bay leaf, salt, pepper, sugar, cloves and allspice. If you want to achieve a more piquant and unusual taste, you can add a little mayonnaise.



Now it's time to move on to making the sauce. To do this, you need to take half a liter of tomato juice (both homemade and store-bought) and add flour to it. Mix thoroughly so that there are no lumps.

In order to put out the whole thing, I used a slow cooker - it's very convenient. But even if you do not have such an opportunity, it does not matter. We use any other dishes, except for aluminum.

Pour sunflower oil, preferably not refined, into the bottom of the container, and send the gobies there.


Now you need to pour the contents of the pan with the tomato sauce that we made earlier. It should be on par with the fish or slightly smaller. After all, in the process of cooking, the fish will give up its juice and there will be more liquid.


The only thing left is to put the pan into the slow cooker, select the stew function and set the timer for five and a half hours.



After the time allotted for cooking, you will get tender gobies in a tomato, in which it will be impossible to find a single bone. Enjoy your meal!

Why buy when at home you can cook many times tastier, more and cheaper!!!
I really love gobies with tomato, and a store-bought jar of canned food does not suit me at all. :)
Let's start cooking.

Ingredients

First you need to get rid of everything superfluous, I removed the scales, after which you need to cut off the head, and obliquely, in order to grab the meat from the forehead of the fish, we also don’t really need the fins, although they will cook and become soft, and for us an additional source of calcium. In general, for an amateur.


Next, you need to remove the insides and wash the middle, from the black film, it gives an unpleasant bitterness.


Before preparing canned food, the gobies must be salted and then, after rolling in flour, fry in vegetable oil.


Next, let's start making the sauce.
We take 200 grams of finely chopped onion and bring it to transparency in a preheated pan with vegetable oil.


Then add the carrots, grated on a fine grater, and sauté for several minutes.


After the carrots are half cooked (you don’t need to fry everything), you can pour 500 milliliters of tomato juice, I took thick homemade tomatoes that were not peeled and pitted.


I then added 2 tablespoons tomato paste, more for color. When it boils, be sure to adjust the acid by adding sugar or honey.
During heat treatment, honey loses all its useful properties and even produces harmful substances, so I boldly use sugar, although it is impossible to neglect honey in cooking.


When the tomato boils, you need to add salt to your taste and aromatic spices. I added nutmeg, parsley root and a mixture of peppers (red, black, white and green), at the end I also added a bay leaf.


Now we put a little tomato sauce on the bottom of the multicooker dish so that the bulls do not stick to it.


Next, lay out the gobies, and then repeat everything until the end of all the components of the canned food.


It is important that the last layer is tomato sauce. After that, I poured another glass of boiled water into the mold, but did not add salt. This is necessary so that the gobies are stewed both from below and from above evenly. Water during cooking will still evaporate and you will be left with juicy canned food.


Now you can put the mold in the slow cooker, for starters, I cooked the gobies in the stew mode for 60 minutes, then in the stew mode for 5 hours, then again in the stew mode for 60 minutes and again in the last cut in the stew mode for 5 hours. The bones after this time became soft, while the bulls remained intact.

I want to say that the slow cooker is such a wonderful thing that you don’t need to follow it, I put it on languishing during the day and went for a walk with the child, then I stewed it for an hour and again, already at night I put it on languishing, so the cooking time should not scare you .

If you cook on the stove, then it is advisable to stew them in a cast-iron bowl, or in a saucepan with a thick bottom over a very low heat (preferably on a splitter) for 4-5 hours, it depends on the size of the bull and the thickness of its bones.


You can serve it as you like, with potatoes, with or without bread, just like that, and you can also cook borscht with them.

I love cold gobies in tomato, but in general this is a matter of taste for everyone. I hope the recipe has been helpful to you.


Enjoy your meal!!!

Time for preparing: PT12H00M 12 hours

Ingredients

To cook gobies in tomato at home, you will need:
fresh gobies (you can also take frozen ones) - 1.5-2 kg;
tomato juice (I cooked with homemade) - 1.5 liters;
salt, sugar, lemon juice, a mixture of peppers - to taste;
carrots - 3-4 pieces;
onions - 3-4 pcs.;
flour for breading fish;
vegetable oil for frying.

Cooking steps

Cut off the head with kitchen shears and remove the innards. It is not necessary to clean the gobies from the scales.

Rinse the peeled gobies again, put in a colander to drain excess liquid. Add salt, pepper mixture and lemon juice to the fish to taste, mix and refrigerate for 20-30 minutes.

To prepare the tomato dressing, peel the onions and carrots.

Fry the onion and carrot in a pan with the addition of vegetable oil until golden brown, stirring occasionally.

Add tomato juice, sugar, salt to taste to the fried vegetables, bring the tomato dressing to a boil and remove from heat.

Roll the gobies on both sides in flour. In a separate pan, heated with vegetable oil, fry the gobies on both sides until golden brown (I fried the fish in the evening and put it in the refrigerator).

At the bottom of a thick-walled saucepan (or ducklings), put a part of the tomato dressing in the first layer, then add a part of the gobies.

Lay out the dressing again and continue to alternate until all the bulls run out. top layer should be tomato sauce.

Cover with a lid, put the chicken in a preheated oven. Cook at a temperature of 170-180 degrees for 4-5 hours, you need to keep an eye on if the gravy boils away and the fish is dry, you can add a little water. After the time of the steers in tomato sauce do not remove from the oven, but let it cool completely, during which time the fish will infuse well. Gobies in tomato, cooked at home, are delicious, with soft bones, soaked in the aroma of spices and vegetables! We store in the refrigerator.

Enjoy your meal!

I suggest cooking gobies in a tomato. This dish will complement homemade dinner or dinner. The cooking process is long, but the result is worth it. If you use a slow cooker-pressure cooker, then gobies in a tomato can be cooked much faster than on gas stove or in a simple slow cooker.

To cook gobies in a tomato in a slow cooker, take these products.

Rinse the bulls. Clean out the insides. Cut off the fins, tail and head. Rinse again, place in a colander to drain the water. Sprinkle with fish seasoning. Leave on for 5-10 minutes.

On the sunflower oil fry the chopped onion and grated carrot for about five minutes.

Place half of the fried vegetables in the multicooker bowl. Add bulls.

Lay out the remaining vegetables. Pour water with tomato paste. The amount of water can be reduced if you don't like gravy. Add bay leaf. Turn on the "Stewing / Fish" program for 1 hour 30 minutes. In a conventional slow cooker, increase the cooking time.