To cook sprats in tomato, we will need:
1) 500 g of fresh or frozen sprat
2) 300 ml of tomato juice
3) 1 large bulb
4) 1 small carrot
5) vegetable oil
6) salt, allspice, bay leaf
7) 1 tablespoon of wheat flour
8) 1 tablespoon of sugar
Defrost the cooled sprat. We clean the fish from the head and entrails.
Pour a couple of tablespoons of vegetable oil into a thick-bottomed frying pan.
Peel a squash, wash it under running water and cut it into small pieces with a sharp knife. We send onions to fry in vegetable oil on a frying pan.
Remove the top layer of carrots with a peeler and wash it thoroughly.
We grind the vegetable filled with carotenes on a large grater. We send grated carrots to the onion.
Wash the fish thoroughly and drain the excess liquid.
Add sprats to stewed vegetables, sprinkle with salt, sugar, season with bay leaf and a couple of allspice peas. Pour the fish with onions and carrots with homemade tomato juice.
If you do not make such preparations, you can dilute pre-cooked ketchup with water
Pre-add a tablespoon of wheat flour (for the density of the sauce) to the juice and mix well with a whisk.
Make sure that the tomato not only completely covers the sprat, but also penetrates between the fish.
It is necessary to extinguish them on the smallest fire about 30 minutes. Then add a tablespoon of vinegar (if you do not plan to eat sprat in the near future) and simmer for another 5 minutes. After it, you can put in prepared jars and roll up with lids.
