This is a hardcore garlic sauce or dip made with a whole garlic bulb, tomatoes and smetana or sour cream.
I am Romanian and if there is one thing that cannot be thought out of the Romanian kitchen, that must be garlic. It is, at least for me, a crucial ingredient in cooking.
Just as an example: my German mother-in-low and a German friend of mine both said they never buy garlic, because one only needs one or two cloves in a recipe for once in a while, so they invariaously end up throwing away the rest of the bulb because they could never think of using it up in any other way than maybe an extremely mild tzatziki. And as you can only buy garlic by bulb they prefer to leave it out of their kitchen entirely.
I buy garlic not by the bulb but by the sachet. A sachet contain 3 or 4 bulbs, sometimes more. I use up this sachet in a matter of weeks.
My children and husband learned to love garlic as well. Both my children adore this Garlic Sauce with Sour Cream and Tomatoes . When I make it as a side for grilled meat, they just forget about the meat completely and prefer to eat just garlic sauce on toasted bread.
They moan a little while eating the garlic sauce because it is really hot on the tongue, but they keep eating and after one or two slices of bread they don’t complain anymore. Probably because their tongues get numb after a few minutes.
My son, when he was smaller, got worried about vampires and asked me if they really exist. I told him that even if vampires existed, they would never consider biting him. As he is half Romanian his blood smells like garlic, so a vampire would never dare touch him. He was really reassured by that and proudly told his grandma and friends about it.
Garlic Sauce with Sour Cream and Tomatoes
How to make garlic sauce or dip:
I use between one or two whole garlic bulbs for this Garlic Sauce with Sour Cream and Tomatoes, depending on the size of the bulbs. You can definitely adjust its hotness or “garlicness” according to your taste. You can even make it with only 2 or 3 garlic cloves and increase the quantity as you like it.
But I can assure you that if you like garlic at all, you will not complain about this being too much. Even people who are not so used to eating garlic the way I do, still find this Garlic Sauce with Sour Cream and Tomatoes extremely delicious and end up eating too much of it.
If you would like to make a lower fat version of the Garlic Sauce with Sour Cream and Tomatoes, you can definitely replace the smetana, which has a fat content of over 20% with sour cream, which in Germany has 10% fat, with Greek yogurt or plain creamy yogurt, which has about 3,5% fat around here. That will change the taste slightly, but it will still be good.
Make sure you desseed the tomatoes used to make the garlic sauce, too much seeds will make the sauce watery and you don’t want that. And the finer you chop the tomatoes, the finer the sauce. However, do not be tempted to puree the tomatoes, that will make the sauce too runny as well.
One thing that I have to warn you about, probably unnecessarily, is that you will stink for at least 24 hours after eating this. So I recommend eating this on a Friday or Saturday or during your holidays. Otherwise people at work might complain. Or bring your work collegues the leftovers of the sauce (if you have any, I never do), so that you will all happily stink together. 🙂
What to serve with garlic sauce or dip:
The original Romanian garlic sauce “mujdei” like my grandma use to make only contains garlic, salt and water. That tastes great as well, but I like this version more.
The original version can only be eaten as a runny sauce over meat, chicken, potatoes or polenta. This version can be enjoyed not only as a sauce for meat, but also as a dip for vegetables, as a bread spread, on top of basic polenta , on top of polenta souffle or on top of this delicious Mushroom Polenta Casserole with Cheese and Sage. As you can see garlic sauce and polenta go hand in hand.
But don’t forget to try this Garlic Sauce with Sour Cream and Tomatoes with roasted potatoes as well, you will definitely love it.
- about 1 bulb garlic (more or less according to personal taste)
- 2 level teaspoons mustard
- 3 tablespoons sunflower oil
- 500 g/ about 2 cups/ 17 oz sour cream/smetana
- 2 medium tomatoes
- salt and pepper
Peel the garlic cloves and grate them finely into a bowl. Add the mustard and some salt and mix well. Add the oil little by little while stirring all the time, until the mixture emulgates a bit like mayonnaise.
Add the sour cream or smetana and mix well.
Remove the seeds from the tomatoes, then chop them very finely. Add them to the bowl and stir gently. Adjust the taste with salt and pepper to taste.